酵母抽提物在肉制品中的应用研究

本课题研究了安琪酵母抽提物的特性、添加量及对多种肉制品品质的影响,证明了安琪风味化酵母抽提物在肉制品中应用效果明显。实验得出了酵母抽提物在肉制品中的添加量范围及最佳添加量——风味化酵母抽提物添加范围0.2～0.6%、最佳用量0.4%;普通型(LB05)添加范围0.2～1.5%、最佳用量0.8%;酱卤专用型添加范围0.2～1.0%、最佳用量0.6%;酵母抽提物还可以替代部分调味调香料(如:香精、味精、I+G等),既降低了生产成本又提高了成品品质,是一种新型的肉类制品调味料与品质改良剂。

Study on the application of yeast extract in the meat

The characteristic of Angel yeast extract productions in meat product has been studied in this article. It revealed the following optimal technical process parameter about the dosage range of yeast extract, the best adaptive dosage, and so on. The dosage of normal yeast extract is 0.2-1.5%. The dosage of flavour yeast extract is 0.2-0.6%. The dosage of Jianglu flavour yeast extract is 0.2-1.0%, yeast extract is an flavour enhancer in meat product. The cost of process has been reduced and the product quality has been improved by using yeast extract in meat product.