Application of Yeast Extract and Soybean Flavor Peptide in Soy Sauce
Study the application effect of yeast extract and soybean flavor peptide in soy sauce.Through the establishment of sensory evaluation group,use scientific methods such as quantitative description and fuzzy mathematics to test and analyze the effects of yeast extract and soybean flavor peptide in soy sauce.The results show that adding 0.5％ yeast extract or soybean flavor peptide could not only exhibit good stability of soy sauce,but also enhance the flavor of soy sauce and decrease the cost.Adding 0.5％ yeast extract (LA904) could obvious enhance the umami taste of soy sauce,but has no effect on saltness.While 0.5 ％ soybean flavor peptide could increase the overall balance flavor of soy sauce,even decrease the saltness.The yeast extract LA904 and soybean flavoring peptide are added into soy sauce with the ratio of 3 ∶ 2,the soy sauce has the best flavor,the flavor and coordination are obviously improved,the saltness is also reduced,the overall taste is coordinated and rich.The results show that the combination of yeast extract and soybean flavor peptide has a great improvement on the quality of soy sauce.
NETL
NSTL
万方数据
维普
