复合调味料添加酵母抽提物减盐前后风味的变化

Changes of flavor of compound seasoning before and after salt reduction by adding yeast extract

通过感官评价对增强鲜味型酵母抽提物-A(YE-A)、基础鲜味型酵母抽提物-B(YE-B)和浓厚味型酵母抽提物-C(YE-C)的呈味特点、减盐效果进行分析,复配出一款专用型酵母抽提物-D(YE-D),达到协助鸡精及薯条复合调味料实现减盐的作用,并研究减盐前后复合调味料口感及风味的变化。结果表明,在鸡精复合调味料减少20%、30%食盐的情况下,使用酵母抽提物-D(YE-D)可较好的保持其口感及风味;在薯条复合调味料减少40%食盐的情况下,使用酵母抽提物-D(YE-D)结合一定量氯化钾,可显著增强薯条的口感及风味。

The taste characteristics and salt reduction effects of enhanced umami-type yeast extract-A(YE-A),basic umami-type yeast extract-B(YE-B)and strong flavor yeast extract-C(YE-C)were analyzed by sensory evaluation,and the special-type yeast extract-D(YE-D)was formulated to assist the chicken essence and French fries compound seasoning to achieve salt reduction.At the same time,the changes of taste and flavor of compound seasoning before and after salt reduction were studied.The results showed that the addition of yeast extract-D(YE-D)could better keep the taste and flavor when the chicken essence compound seasoning reduced salt of 20%,30%,respectively.The yeast extract-D(YE-D)combined with a certain amount of potassium chloride significantly enhanced the taste and flavor of fries when the french fries compound seasoning reduced salt of 40%.