增强食品风味的酵母抽提物

<正> 在近几个世纪中,水解蛋白质原料在食品配料中扮演着重要的角色,为食品提供更佳的风味。现时,市场上的蛋白质水解物主要有水解植物蛋白(HVP)、酱油和自溶酵母抽提物三大类;全球的生产量估计为:水解植物蛋白约12万吨、酱油60余万吨、酵母抽提物约5万吨。就目前市场的情况来看,酵母抽提物的应用正有上升的趋势。

Yeast extract - a multifunctional flavor enhancer

Yeast extract is known to have the ability to increase the perception of flavor strength and mask "off-taste" or harsh notes in a wide range of culinary foods, such as soups and sauces. It also has positive effects on the sweetness, mouthfeel and aftertaste characteristics of soups. This article gives an idea of the properties and functions of yeast extract in savoury foods.