Keywords: yeast extract seasoning application
1. Brief introduction of yeast extract
Yeast extract, also known as yeast essence, is a natural seasoning made from edible yeast rich in protein, which degrades protein and nucleic acid in yeast cells by biotechnology. Its main components are peptides, amino acids, odorous nucleotides, B vitamins and trace elements. Yeast extract has the advantages of pure nature, rich nutrition, delicious and mellow taste, and is widely used in food industry. The general production process of yeast extract is as follows:
Yeast milk → activation → enzyme autolysis → separation → supernatant filtration →
Vacuum concentration → fine filtration → concentration → paste product.
↓
Drying → powder product
Second, the development of yeast extract at home and abroad
Foreign yeast extracts are widely used and the market is mature, with annual production and sales exceeding 654.38+10,000 tons. There are some differences between European and Japanese extract products. In addition to ordinary pure yeast extract, there are some special flavor products in Europe, which are made of yeast extract and suitable essence, and often have unique flavor characteristics such as meat and tobacco. In application, yeast extract is usually used as a substitute for acid hydrolysis of plant protein and monosodium glutamate in Europe. Japanese products are generally light in color, good in solubility and fortified in nutrition (such as yeast extract with high glutathione content). Japanese yeast extract is mainly used for instant noodle seasoning, household seasoning and so on.
The earliest producer of yeast extract in China was Shanghai Yeast Factory. At that time, the yeast extract was called "yeast extract" and its color was brown and black. After dissolution, the solution is dark brown with strong yeast flavor, which is mainly used for microbial inspection and can also be used as fermentation medium in antibiotic factories. Due to the limitation of product quality, it is generally not suitable for use in food industry.
After 1980s, with the establishment and development of domestic yeast production enterprises, a number of yeast extract production enterprises appeared one after another. At the beginning of this century, some beer producers also invested in some small production lines to produce yeast extracts from beer yeast mud. In 2003, Angel Yeast Co., Ltd. built the largest production line of yeast extract in China and the international advanced level, which indicated that the production and application of yeast extract in China reached the international advanced level.
At present, the most widely used yeast extracts in China are food processing industry and biological culture medium. In instant cloth, chicken powder, soy sauce, meat products, edible essence and other products. Yeast extract has been well applied and popularized, and its application in sauces, puffed food, biscuits and cakes, nutritious and health food is further expanded.
With the continuous expansion of the domestic yeast extract market, relevant departments are also standardizing and guiding the production and quality of yeast extract products. The industrial standard of yeast extract was drafted by Angel Yeast Co., Ltd. entrusted by relevant departments and officially implemented on June 65438+ 10/day, 2003. It is believed that with the promulgation and implementation of this standard, the industry of yeast extract will be more standardized and sustainable, and the market of yeast extract will be further expanded.
Third, the application fields of yeast extracts in China
Because yeast extract is rich in nutrition and good in processing performance, it can effectively enhance the delicious taste and mellow feeling of products in some food processing, and at the same time alleviate the salty and sour taste of products and cover up the odor. Yeast extract has been well applied in many food processing industries. The common application fields, application amount and application effect of yeast extract are shown in the following table:
Main application fields
Common amount%
Application effect
instant noodle
0.5-4.0 of seasoning
Facet 0.5- 1.5
Adding seasoning package can enhance the flavor and mellow feeling of the product and improve the palatability and nutrition of the product.
The addition of dough can improve the taste of bread and increase nutrition.
chicken essence
0.5—4.0
Effectively improve the contents of amino nitrogen, total nitrogen and flavor-presenting nucleotides in chicken essence, and it is easier to meet the standard requirements. Effectively increase the freshness, make the chicken essence pure in flavor, mellow and delicious in taste, and improve the product grade.
edible essence
2- 15%
As the base material of essence, it provides the carrier of taste and aroma, which makes the effect of essence more fully reflected.
meat products
0.2— 1.0
Enhance color; Contrast the taste of meat and cover up the bad smell; Enhance the delicious taste of products, improve the original flavor and mellow flavor of products, and improve the authenticity; Improve the slicing performance; Make the tissue denser and the slice smoother.
Sauce and brine products
0.6—4.0
Enhance color; Strengthen the flavor, enhance the umami, meaty and thick taste of the product, and stimulate the appetite.
And the utilization rate of the brine soup is improved.
Catering hotpot
0.2—5.0
Enhance the sense of delicacy and mellow, and cover up the fishy smell of meat.
Bakery (product)
Within 1.0
Provide flavor and improve taste and structure.
puffed food
0.5—5.0
Coordinate the aroma of various spices; Balance the taste of various flavors; Enhance the mellow feeling and enrich the taste.
soybean
0.4— 1.5
Covers up the bad smell produced in the processing process and highlights the maotai flavor of the product.
Coordinate and balance the taste, relieve the direct feeling of the product, and make the taste more natural, soft and mellow.
Improve the quality indexes such as amino acid nitrogen of the product.
Sauce
0.5—5.0
Enhance the freshness and delicacy, enrich the taste and make the taste more mellow.
Cover up the bad smell and taste produced by fermentation and stabilize the fragrance.
New progress in research and application of yeast extract.
In recent years, with the in-depth understanding of yeast extract, the market of yeast extract is growing, and the corresponding requirements of food production enterprises are getting higher and higher, which promotes the development of yeast extract in research and application. There are some progress and trends in the development and application of yeast extract.
1. In order to expand the international market and meet the demand of domestic high-end market, Angel Yeast Co., Ltd. and other yeast extract manufacturers have produced high-purity yeast extracts with light color and good solubility by adjusting and improving production technology and equipment. Compared with the previous extract products, the new high-purity yeast extract products are closer to the international similar products in physical and chemical indexes, solubility and processing performance, which ensures the products to enter the international market. On the other hand, some domestic customers who use imported yeast extracts have begun to try to use domestic yeast extracts in their products after comparing the cost performance of yeast extracts at home and abroad.
2. With the large demand for natural, nutritious and healthy strong flavoring agents in the condiment industry, the strong fresh yeast extract with high I+G content has been widely concerned. Due to China people's preference for umami flavor, all kinds of condiments sold in the market often highlight a fresh word, so all kinds of umami flavor enhancers such as monosodium glutamate, I+G and other products have a larger market. Although the general yeast extract tastes better than monosodium glutamate, it often gives people the feeling that the freshness is not enough; The extract of fresh yeast with high I+G content can increase the flavor nucleotide (I+G) content in the product by controlling the degradation of nucleic acid during autolysis, thus improving the freshness of the product. In addition, the natural nutritional characteristics and good processing performance of yeast extract greatly improve the advantages of yeast extract in competition with other flavors. At present, the I+G content in yeast extract is generally around 14% in the world, so there is still a lot of work for domestic manufacturers to improve the I+G content of yeast extract products. Angel Yeast Co., Ltd. has made technical reserves in this respect.
3. Yeast extract began to develop into flavor. Different from ordinary yeast extract and essence, flavor yeast extract can be regarded as a combination of yeast extract and essence because it combines thermal reaction technology on the basis of yeast extract and its main raw material is yeast extract. Flavored yeast extract not only has the advantages of good flavor of yeast extract, but also has the characteristics of outstanding flavor of thermal reaction essence, which is deeply loved by our customers.
4. Some special yeast extracts for some industries began to appear. Special yeast extracts are often purposefully strengthened in products according to the specific needs and special processing requirements of a certain industry. Because of the thorough understanding of the production process and quality requirements of downstream products, it is very targeted, and it is easy to grasp the needs of customers and get recognition from customers. For example, Angel Yeast Co., Ltd.' s yeast extracts for chicken essence and soy sauce have achieved good results after being put on the market.
5. The salty taste of yeast extract is recognized more and more, and the usage is increasing. With the rapid development of food processing industry and the gradual deepening of understanding of flavor, higher requirements have been put forward for edible flavor, which has also played a great role in promoting the development of edible flavor industry. Although salty taste started late in China, it has developed rapidly in recent years. After contacting and understanding yeast extract, some manufacturers quickly found the breakthrough point in its application in essence, and developed essence products with outstanding fragrance and mellow taste, which achieved good results after being put on the market. Yeast extract has been widely recognized by essence manufacturers for its good performance.
6. The instant noodle industry began to try to use yeast extract in the pastry. The use of yeast extract in the seasoning of instant noodles industry has formed a kind of knowledge, and some manufacturers have also used yeast extract in their instant crispy noodles, and achieved satisfactory results. It is believed that with the gradual improvement of application technology, the use of yeast extract in dough will be recognized by more and more manufacturers.
7. We have a new understanding of the application of yeast extract in the processing of baked goods (biscuits, bread, etc.). Studies have shown that yeast extract can improve the ductility and baking characteristics of dough by interacting with gluten matrix in dough, thus improving the taste and structure of products. Trehalose contained in yeast extract has excellent effect of preventing starch from aging, especially under low temperature or freezing conditions. The inhibitory effect of trehalose on lipolysis in oil components will also play a good role in maintaining food quality. In general application experiments, baked goods with yeast extract often have better performance in aroma, color and crispness.
8. Traditional condiment industries such as bean paste began to accept yeast extracts. Generally, the bean paste industry is made by traditional technology, which has a long production cycle and the product quality is prone to fluctuation. The application experiment shows that adding yeast extract in the production of soybean paste has a good effect on shortening the maturity period and improving the flavor of the product. Some bean paste manufacturers have also begun to use this feature to shorten the production cycle, reduce production costs and improve product quality.
Verb (abbreviation of verb) conclusion
As a rapidly developing food ingredient, yeast extract has attracted more and more attention and made great progress with the efforts of people in the industry. With the development of industry and the improvement of technical level, the research and development of yeast extract products in China presents a good trend of integrating with international standards and combining with China's reality; Domestic food processing industry is also increasingly accepting yeast extracts, and constantly looking for and discovering new combination points in processing and application. I believe that with the joint efforts of yeast extract production enterprises and food condiment enterprises, the domestic yeast extract industry and food condiment industry will certainly have a better tomorrow.
6. Yeast extract is widely used in biopharmaceuticals, biological fermentation and other fields. Specifically, it can be used in bioengineering industries such as new antibiotics, amino acids, organic acids, enzyme preparations, biological preservatives, biomaterials, vitamins, genetic engineering, hyaluronic acid, etc.
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Optimization of technological conditions for improving the overall flavor of beer yeast extract
Optimum preparation conditions of waste flavor of beer yeast
& lt& lt food science >> 05, 2007.
Li, Zeng
The relevant parameters of Maillard reaction to improve the overall flavor of beer yeast extract were studied, including reducing sugar, sulfur-containing amino acids, heterocyclic compounds, reaction pH, reaction temperature and reaction time. The conditions of Maillard reaction were optimized by single factor and orthogonal experiment. The results showed that Maillard reaction could obviously improve the overall flavor of beer yeast extract. The optimum technological conditions for preparing flavor beer yeast extract were as follows: the concentration of beer yeast extract was 50%, and 1.5% xylose, 1.5% ribose, 1% cysteine and 1% cysteine were added. Keep the temperature and reflux for 2 hours. The flavor beer yeast extract prepared by optimizing the reaction conditions has rich meat flavor, full, round, delicate and strong meat texture, which obviously improves the overall flavor of beer yeast extract.