Yeast extract, preparation method and application thereof

Abstract

The invention provides a yeast extract, a preparation method and application thereof. The preparation method of the yeast extract comprises the following steps: (a) mixing the yeast extract, glucose, sodium chloride, glycin, hydrolyzed vegetable protein and water in a reaction kettle; (b) performing heat reaction on the mixture in step (a) for 40 to 90 minutes at a temperature of between 100 and 130 DEG C and pH of between 4.5 and 6.3; (c) after the heat reaction, adding 6 to 10 weight percent of sodium glutamate and 1.0 to 3.0 weight percent of disodium inosinate and disodium guanylate into an obtained product for preparation; (d) filtering the yeast extract after the reaction to obtain filtrate containing the yeast extract; and optional (e) transferring materials after the reaction to a single effect falling film evaporator, and concentrating the materials to more than 65 weight percent and preferably concentrating the materials to between 65 and 70 weight percent. The yeast extract prepared by the method has sauce fragrance and caramel like deep bright red color, and a water solution of the yeast extract has transparent bright red color and fresh and salty mouthfeel.

Description

technical field [0001] The present invention relates to a yeast extract, a preparation method and its application, and more specifically, relates to a yeast extract with rich sauce aroma and salty taste, a preparation method and its application. Background technique [0002] Yeast extract is obtained by degrading the protein in yeast cells into amino acids and polypeptides, and degrading nucleic acids into nucleotides, and extracting them from yeast cells together with other active ingredients, such as B vitamins, glutathione, trace elements, etc. After extraction, the prepared human body can directly absorb and utilize, a concentrate of soluble nutrients and flavor substances. In recent years, with the improvement of people's living standards, people have put forward new requirements for the content of diet, and various foods are increasingly developing in the direction of natural, convenient, delicious and multifunctional, and food seasoning has also changed from the previ...

AI Technical Summary

Problems solved by technology

The content of amino acid nitrogen is an important quality index of soy sauce. Adding yeast extract to soy sauce can increase the content of amino acid nitrogen, but the content of amino acid nitrogen in this literature is slightly low, so it is not suitable to add to soy sauce; 2) color Light and meaty

This will adversely affect the sauce flavor of the soy sauce

[0006] Ordinary yeast extract contains a lot of protein and amino acids, and has a mellow taste, but the disadvantage is that the aroma is not obvious

[0007] In order to increase product output, my country has also developed and vigorously promoted a new technology of low-sodium chloride solid-state fermentation soy sauce. Due to its advantages such as short fermentation cycle, high protein utilization rate, and low production cost, two-thirds of soy sauce is currently produced in my country. The production plants all adopt this method, but the low-sodium chloride solid-state fermented soy sauce is prone to burnt smell due to the high fermentation temperature, and the soy sauce flavor and taste are also poor

Images