摘要
文章分析了高谷氨酸型酵母提取物的总氮、氨基酸态氮、氨基酸和肽的分子质量分布,并从鲜味、咸味、香味、酥脆度、醇厚味、肉质感、马铃薯味7个方面评价了高谷氨酸型酵母提取物在薯片中的应用.利用方差分析方法处理感官结果,得出添加1％的高谷氨酸型酵母提取物的薯片滋味口感优于添加0.1％的高谷氨酸型酵母提取物的薯片;添加0.5％的高谷氨酸型酵母提取物的薯片滋味口感优于空白组.研究结果说明高谷氨酸型酵母抽提物具有提升薯片整体风味的作用.
Abstract
The article analyzed the molecular weight distribution of total nitrogen,amino acid nitrogen,amino acids,and peptides in high glutamate yeast extract,and evaluated the application of high glutamate yeast extract in potato chips from seven aspects:freshness,saltiness,aroma,crispness,richness,meat texture,and potato flavor.Using the analysis of variance method to process sensory results,it was found that the taste and flavour of potato chips with 1％high glutamic acid yeast extract were better than those with 0.1％high glutamic acid yeast extract.The taste and flavour of potato chips with 0.5％high glutamic acid yeast extract added were better than those of the blank group.This result indicates that high glutamate yeast extract has the effect of enhancing the overall flavor of potato chips.
维普
万方数据