摘要
通过应用对比实验、感官品评的方法,对KOKUMI系列的酵母抽提物及其在黄豆酱中的应用进行分析,对比不同KOKUMI型酵母抽提物(YE)对黄豆酱风味提升的作用与各自展现的特点。通过在黄豆酱中添加YE01#(属KOKUMI系列)、YE02#(属KOKUMI系列)与空白对照样品进行对比分析,添加了YE01#酵母抽提物的样品展现出鲜味强度高、风味醇厚感强、口感协调性好的特点;添加了YE02#酵母抽提物的样品展现出酱香风味浓和提升醇厚味、辅助提升鲜味、口感协调性好的特点;空白对照样品的出酱香、醇厚味与口感协调性相比前两者表现较弱;添加了KOKUMI型酵母抽提物的黄豆酱展现出酱香、醇厚味与口感协调性的风味特点。
The application of KOKUMI yeast extracts in soybean paste is studied with contrast experiments and sensory evaluation method. After adding yeast extract in soybean paste,the samples with YE01 yeast extract（KOKLTMI series）show higher freshness intensity, thicker flavor sense and better coordination of taste;the samples with YE02 # yeast extract show stronger soybean paste-like flavor, thicker flavor and better coordination of taste; blank control samples show weaker soybean paste-like flavor, thick flavor and worser coordination of taste. The result proves that adding KOKUMI yeast extract into soybean paste can improve the soybean paste-like flavor, thick flavor and coordination of taste.
出处
《中国调味品》
北大核心
2017年第5期52-56,共5页
China Condiment
