[1]孙合群等.浓厚型酵母抽提物对5款鸡精调味料呈味肽影响研究[J].中国调味品,2021,46(5):89-92.
　Study on the Effect of Rich Peptide Yeast Extract on Taste Peptide and Flavor of Granulated Chicken Bouillon[J].CHINA CONDIMENT,2021,46(5):89-92.
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浓厚型酵母抽提物对5款鸡精调味料呈味肽影响研究()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
89-92
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Study on the Effect of Rich Peptide Yeast Extract on Taste Peptide and Flavor of Granulated Chicken Bouillon
作者:
孙合群等
文献标志码:
A
摘要:
本研究分析了浓厚型酵母抽提物对鸡精调味料中呈味物质的影响，结果表明：鸡精中谷氨酸钠和呈味核苷酸二钠（I+G）的含量及比例与其鲜味强度直接相关、其他氮中的呈味肽类含量及分布与其浓厚味、回味直接相关。添加1%的浓厚型酵母抽提物（YE）可使5款鸡精调味料中分子量为180-400Da、400-1000Da、1000-2000Da、≥2000Da的含量分别提升37.1%、96.6%、71.4%、12.0%，感官评价结果可知：鸡精调味料的浓厚味、回味及得到明显提升
Abstract:
This study analyzed the effect of thick yeast extract on the flavoring substances in chicken seasonings. The results showed that the content and proportion of sodium glutamate and disodium nucleotide (I+G) in chicken essence and its umami intensity The content and distribution of taste peptides in direct correlation and other nitrogen were directly related to their rich taste and aftertaste. Adding 1% thick yeast extract (YE) can increase the molecular weight of the three chicken seasonings by 180-400Da, 400-1000Da, 1000-2000Da, ≥2000Da by 37.1%, 96.6%, 71.4%, respectively. 12.0%, sensory evaluation results show that the thick flavor and aftertaste of chicken seasonings are significantly improved.
更新日期/Last Update: 2021-05-14