肉汤味型酵母抽提物在鸡精和素食鸡精中的应用研究

Application of broth flavor yeast extract in chicken essence and vegetarian chicken essence

通过应用对比试验、感官评价的方法,对肉汤味型酵母抽提物在鸡精和素食鸡精中的应用进行研究。结果表明,添加2%肉汤味型酵母抽提物的鸡精产品,在气味、鲜味、肉质感、复杂感、持久感、饱满度方面要明显优于添加2%普通型酵母抽提物的鸡精产品,而添加2%普通型酵母抽提物的鸡精产品又明显优于未添加酵母抽提物的鸡精产品。在鸡精中添加肉汤味型酵母抽提物,可以明显提升鸡肉香气,提高鲜味,丰富产品的肉质感、持久感、复杂感和饱满度,提升产品档次。肉汤味型酵母抽提物替代鸡肉源成分开发素鸡精的试验表明,在未添加鸡肉源成分,肉汤味酵母抽提物添加量达到8%时,素食鸡精产品具有清淡的肉质香气,并具有明显的肉质滋味口感。

Through the method of comparative test and sensory evaluation, studied the application of the broth flavor yeast extract in chicken essence and vegetarian chicken essence.The results showed that adding 2% broth flavor yeast extract flavor in the chicken essence seasoning products, in the sense of odor, umami, meaty, complexity, long- lasting, mouthful-ness , significantly superior to adding 2% standard yeast extract. And adding standard chicken essence obviously better than Control Group.Adding broth flavor yeast extract can significantly improve the quality of chicken essence and upgrade its product level.Another study showed using broth flavor yeast extract as substitution of chicken meat in the chicken essence as vegetarian chicken essence, when adding 8% of broth flavor yeast extract , the vegetarian chicken essence showed mild meaty odor, and significant meaty taste.