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中國精品科技期刊2020

酵母抽提物減鹽功能及在高湯調味粉中應用研究

熊建 覃先武 李麗娜 郭輝 李沛

熊建,覃先武,李麗娜,等. 酵母抽提物減鹽功能及在高湯調味粉中應用研究[J]. 食品工業科技,2022,43(19):307?314. doi:  10.13386/j.issn1002-0306.2021120158
引用本文: 熊建,覃先武,李麗娜,等. 酵母抽提物減鹽功能及在高湯調味粉中應用研究[J]. 食品工業科技,2022,43(19):307?314. doi:  10.13386/j.issn1002-0306.2021120158
XIONG Jian, QIN Xianwu, LI lina, et al. Study on Salt Reduction of Yeast Extract and Its Application in Broth Powder[J]. Science and Technology of Food Industry, 2022, 43(19): 307?314. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120158
Citation: XIONG Jian, QIN Xianwu, LI lina, et al. Study on Salt Reduction of Yeast Extract and Its Application in Broth Powder[J]. Science and Technology of Food Industry, 2022, 43(19): 307?314. (in Chinese with English abstract). doi:  10.13386/j.issn1002-0306.2021120158

酵母抽提物減鹽功能及在高湯調味粉中應用研究

doi: 10.13386/j.issn1002-0306.2021120158
基金項目: 湖北省專項基金(2020ZYYD028)。
詳細信息
    作者簡介:

    熊建(1986?),男,碩士,中級工程師,研究方向:食品調味技術,E-mail:xiongjian@angelyeast.com

    通訊作者:

    熊建(1986?),男,碩士,中級工程師,研究方向:食品調味技術,E-mail:xiongjian@angelyeast.com

  • 中圖分類號: TS202.3

Study on Salt Reduction of Yeast Extract and Its Application in Broth Powder

  • 摘要: 本文以幾款酵母抽提物(YE)為主要原料,探究其減鹽功能及在高湯調味粉中減鹽應用效果。通過開展不同YE理化指標檢測、咸味強度對比感官分析,確定減鹽效果最佳YE;然后對其肽分子量分布檢測,不同肽段在復配減鹽模型溶液應用,探究減鹽機制;最后在高湯粉調味料驗證減鹽效果。結果表明,不同酵母抽提物減鹽效果以及對低鈉鹽的風味修飾作用存在差異,其中濃厚YE-2在模型實驗中減鹽20%效果強于其他幾款測試YE;濃厚YE-2中1000~2000 Da肽段的成分明顯具有濃厚感和咸味提升效果;將濃厚YE-2應用在高湯粉調味料中具有協助減鹽、增強鮮味和濃厚味、提升整體協調感的作用。提升YE-2產品中1000~2000 Da肽段的含量,可以開發具有更強減鹽效果的YE產品。
  • 圖  1  不同YE對鹽水溶液咸度的影響

    Figure  1.  Effect of different YE on the salinity of saline solution

    圖  2  YE對復合咸味液的咸味強度影響

    Figure  2.  Effect of YE on the salty taste intensity of compound salty liquid

    注:不同小寫字母表示顯著差異,P<0.05。

    圖  3  濃厚YE-2對 20%鈉鹽的復配鹽風味影響

    Figure  3.  The effect of Angeotide type YE-2 on the flavor of compound salt with 20% less sodium salt

    圖  4  濃厚YE-2不同分離肽段樣品1%溶液感官結果

    Figure  4.  Sensory results of 1% solution of Angeotide type YE-2 different isolated peptide samples

    圖  5  超濾分離肽段分子量分布

    Figure  5.  Molecular weight distribution of peptides separated by ultrafiltration

    圖  6  YE 不同肽段對減 20%鈉鹽溶液的咸味稀釋倍數

    Figure  6.  Saltiness dilution ratio of different peptide to reduce 20% sodium solution

    圖  7  YE 不同肽段對減 30%鈉鹽溶液的咸味稀釋倍數

    Figure  7.  Saltiness dilution ratio of different peptide to reduce 30% sodium solution

    圖  8  YE 不同肽段對減 20%鈉鹽后溶液的咸味持續時間影響

    Figure  8.  The effect of different peptides of YE on the duration of salty taste of the solution after reducing 20% sodium salt

    圖  9  YE不同肽段對減30%鈉鹽后溶液的咸味持續時間影響

    Figure  9.  The effect of different peptides of YE on the duration of salty taste of the solution after reducing 30% sodium salt

    圖  10  濃厚YE-2對高湯調味粉風味的影響

    Figure  10.  Influence of Angeotide type YE-2 on the flavor of broth seasoning powder

    表  1  基本味代表物質的最適濃度

    Table  1.   Basic taste represents the optimum concentration of substances

    味道代表物最適濃度(g/100 mL)
    檸檬酸0.15
    蔗糖5
    咖啡因0.05
    食鹽0.8
    金屬味氯化鉀0.2
    谷氨酸鈉0.5
    下載: 導出CSV

    表  2  咸味強度等效食鹽濃度

    Table  2.   Salty intensity equivalent salt concentration

    S10S9S8S7S6S5S4S3S2S1
    NaCl溶液濃度
    (g/100 mL)
    0.80.720.640.560.480.400.320.240.160.08
    咸味強度10987654321
    下載: 導出CSV

    表  3  添加不同YE的鹽水溶液

    Table  3.   Saline solution with different amount of YE

    編號配制方案
    10.5%鹽水溶液
    20.4%鹽水溶液
    30.4 g鹽+0.1 g 濃厚YE-1+100 mL水
    40.4 g鹽+0.1 g 濃厚YE-2+100 mL水
    50.4 g鹽+0.1 g 基礎YE-2+100 mL水
    60.4 g鹽+0.1 g 基礎YE-1+100 mL水
    70.4 g鹽+0.1 g 高鮮YE-2+100 mL水
    80.4 g鹽+0.1 g 高鮮YE-1+100 mL水
    下載: 導出CSV

    表  4  YE對復合減鹽模型的咸味強度影響

    Table  4.   The effect of YE on the salty taste intensity of the compound salt reduction model

    原料標準對照高鮮YE-1高鮮YE-2濃厚YE-1濃厚YE-2
    基料A(g)0.60.60.60.60.60.6
    NaCl(g)0.40.320.320.320.320.32
    麥芽糊精(g)×0.080.070.070.070.07
    YE(g)××0.050.050.050.05
    水(mL)100100100100100100
    下載: 導出CSV

    表  5  YE對減鈉20%的復配鹽風味的影響

    Table  5.   The effect of YE on the flavor of compound salt with 20% sodium reduction

    編號低鈉鹽復配編號低鈉鹽復配+YE
    A0.4%NaCl
    F0.32%NaCl+0.08%KClF10.32%NaCl+0.08%KCl+
    0.05%YE
    G0.32%NaCl+0.12%KClG10.32%NaCl+0.12%KCl+
    0.05%YE
    H0.32%NaCl+0.1%KCl+
    0.02%MgCl2
    H10.32%NaCl+0.1%KCl+
    0.02%MgCl2+0.05%YE
    I0.32%NaCl+0.12%KCl+
    0.02%MgCl2
    I10.32%NaCl+0.12%KCl+
    0.02%MgCl2+0.05%YE
    下載: 導出CSV

    表  6  不同肽段樣品的鹽水溶液配制方案

    Table  6.   Preparation of different peptide samples in saline solution

    組別溶液配制減鹽比例
    10.4% NaCl?
    20.32% NaCl減鹽20%
    30.28% NaCl減鹽30%
    40.32 gNaCl+0.01 g 不同濃厚YE-2肽段組分減鹽20%
    50.28 gNaCl+0.01 g 不同濃厚YE-2肽段組分減鹽30%
    下載: 導出CSV

    表  7  高湯調味粉配料方案

    Table  7.   Soup seasoning powder ingredient scheme

    配料對照組(g)減20%NaCl+YE組(g)
    食鹽3326.4
    味精1313
    白糖66
    牛骨湯粉55
    濃厚YE-203
    麥芽糊精23.427
    呈味核苷酸二鈉11
    干貝素0.20.2
    黑胡椒0.70.7
    姜粉1.41.4
    蒜粉4.24.2
    花椒粉0.50.5
    辣椒粉44
    牛肉精粉2.22.2
    肉味香精2.42.4
    植脂末33
    下載: 導出CSV

    表  8  感官評定標準

    Table  8.   Sensory evaluation standard

    指標1~3 分4~6 分7~10 分
    鮮味鮮感弱鮮感適中鮮味爆發強
    甜味甜感弱甜感適中甜味膩口
    咸味咸味弱咸味適中咸味刺激感強
    香氣香氣弱香氣適中香氣濃郁
    濃厚味濃厚感弱濃厚感適中濃厚持久、飽滿圓潤
    整體協調感整體滋味弱整體滋味適中鮮甜可口,咸度適中,濃厚飽滿
    下載: 導出CSV

    表  9  YE產品的理化性質

    Table  9.   Physical and chemical properties of YE products

    產品水分
    (g/100 g)
    總氮
    (干基,%)
    氨基酸態氮
    (干基,%)
    氯化鈉
    (干基,%)
    I+G鈉鹽水合物
    (干基,%)
    游離谷氨酸含量
    (干基,%)
    風味特征感官描述
    (2%溶液)
    基礎YE-196.3012.085.070.26/3.21口感豐富、厚實
    基礎YE-296.6011.284.280.253.002.84味道鮮美、圓潤
    高鮮YE-195.4011.284.221.765.645.15鮮味協調、口感飽滿
    高鮮YE-295.7011.175.091.99.5310.85鮮感強,鮮味持久
    濃厚YE-196.1012.454.251.764.084.16味道協調、柔和
    濃厚YE-295.609.952.881.581.76/口感圓潤、厚實
    下載: 導出CSV
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  • 收稿日期:  2021-12-16
  • 網絡出版日期:  2022-08-19
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