酱油专用酵母味素的进一步开发与应用

Development and application of yeast extracts to sauce

２０００年，ＧＢ １８１８６—２０００《酿造酱油》和ＳＢ １０３３６－２０００《配制酱油》等标准正式发布实施，国家相关部、局及中国调味品协会极其重视酱油产品质量标准与国际接轨。本文通过对酵母味素的进一步研究开发，将生物酶解技术、美拉德反应技术与生物膜超滤技术有机结合起来，酵母味素的氨基氮、红色指数、溶解性及风味特性得到进一步提高，开发出一种全新的酱油专用味素。

Standards of GB 18186-2000< Fennent soy sauce> and SB 10336-2000< Blended soy sauce> is promulgated in 2000. Yeast extract is applying degradation technology, Maillard reaction technology and ul- tra-filter technology. All targcts, such as amino-acid-nitrogen, red index,flavoring, are improved. A new kind of yeast extract for soy sauce can improve the quality of soy sauce.