一种酵母海鲜调味汁的开发和应用研究

The Development and Application of a Yeast Seafood Sauce

采用酵母抽提物、原汁牡蛎汁开发了一种酵母海鲜调味汁产品。通过正交实验和应用实验确定了该产品的最佳配方:酵母抽提物12%、原汁牡蛎汁16%、变性淀粉1.5%、黄原胶0.15%、焦糖色素1.0%、味精6%、食盐7%、白砂糖5%、I+G 0.02%、水51.33%。该产品具有香气浓郁自然、口感鲜美醇厚、稳定性好的特点。应用实验表明:添加该产品可有效提高菜品的风味和质量。

Use yeast extract and oyster juice to develop ayeast seafood sauce product.The optimal formula of the product is determined by orthogonal experiments and application experiments as：yeast extract of12%,oyster juice of 16%,modified starch of 1.5%,xanthan gum of 0.15%,caramel pigment of1%,MSG of 6%,salt of 7%,white sugar of 5%,I＋G of 0.02%,water of 51.33%.The product has the characteristics of natural and rich aroma,delicious and mellow taste and good stability.The application experimental results show that the addition of the product can effectively improve the flavor and quality of dishes.