日本特色酵母精调味品的开发

日本酵母精生产占天然调味料的10％以上，为充分了解日本在酵母精方面的新产品开发，着重介绍了4种特色酵母精调味品：高呈味型酵母精，含呈味核酸5．1％，游离氨基酸与肽态氨基酸总量达72％；高核苷酸酵母精，水分6％以下，总氮6％以上，5’-核苷酸20％以上；高肽酵母精，乳白色粉末状，水分4．61％，灰分17．63％，全氮4．51％，粗蛋白28．19％，盐分12．32％，粗脂肪0．26％，pH5．84，IMP6．198mg／g，GMP3．758me／g；高谷胱甘肽酵母精，谷胱甘肽超过8％（还原型）。同时，还介绍了这4种特色酵母精调味品的使用方法和应用范围。

Development on Japanese extracted ferment condiment

Japanese extracted ferment condiment takes up over 10% of the natural condiment.This article introduces four special extracted ferment condiments.They are special extracted ferment,extracted ferment with polynucleotide,peptone extracted ferment and extracted ferment with poly-glutathione.Special extracted ferment has 5.1% nucleic acid,the content of free amino acid and peptide amino acid adds up to 72%.In extracted ferment with poly-nucleotide water takes up less than 6%,nitrogen over 6% and 5'-nucleotide over 20%.Peptone extracted ferment is a kind of milky white powder.Its water takes up 4.61%,powder 17.63%,total nitrogen 4.51%,crude protein 28.19%,salt 12.32%,crude fat 0.26%,pH 5.84,IMP 6.198 mg/g,GMP 3.758 mg/g.The content of glutathione in extracted ferment with poly-glutathione is over 8%.The using method and applying area of these four special fermented condiments are also discussed in this article.