浓厚味酵母抽提物产品分析及其在鸡精复合调味料中的应用研究

Analysis on Strong-flavor Yeast Extract Product and Its Application in Chicken Essence Compound Seasoning

浓厚味酵母抽提物(YE)产品相比普通酵母抽提物含有更多的呈味多肽成分,具有浓厚、饱满和协调的特征风味,能增加产品浓厚口感,赋予产品更协调、美好的风味。该研究通过仪器分析、应用对比试验、感官品评等方法,分析了浓厚味YE的呈味成分,并研究了浓厚味YE在鸡精复合调味品中的应用。结果表明:浓厚味YE呈游离状态的氨基酸只有10.93%,分子量180~1000 Da的小分子肽类占比大于70%。通过在鸡精中添加浓厚味YE与对照样品进行对此分析,添加了浓厚味YE的鸡精样品鲜味柔和协调,延续性好,同时能提升产品的香气,增强肉感和浓厚感,综合口感得到提升,同时产品具有较好的抗吸潮效果。

Compared with ordinary yeast extract,the strong-flavor yeast extract product contains more flavor polypeptide components,has strong,full and harmonious characteristic flavor,increases the strong taste of the product,and can give the product a more harmonious and good flavor.In this paper,the flavor components of YE are analyzed by means of instrumental analysis,comparative test and sensory evaluation.The application of YE in chicken essence compound seasoning is also studied.The results show that there's only 10.93%amino acids in a free state of strong-flavor YE,mostly concentrated in the small molecule peptides with the molecular weight of 180~1000 Da(more than 70%).By adding the strong-flavor YE into chicken essence and compared with the control sample,the chicken essence added with strong-flavor YE is soft and harmonious and with good continuity,at the same time,it can enhance the aroma of the product,enhance the sensuality and strong flavor,and improve the comprehensive taste.While the product has good anti-moisture absorption effect.