Table F. 1 food classification system
Food classification number Food category/name
… …
16.0 1 jelly
16.02 tea and coffee
16.03 collagen casing (casing)
16.04 yeast products
16.04.0 1 dry yeast
16.04.02 Other yeast products
16.05 fried food
16.05.0 1 fried snacks
… …
GB/T 23530-2009 Concept of yeast extract;
Yeast extract yeast extract
Using food yeast as the main raw material, under the action of yeast's own enzyme or food-grade enzyme, the product obtained by enzymolysis autolysis (which can be separated and extracted again) is rich in soluble components in yeast cells such as amino acids, peptides and polypeptides. Appropriate amount of auxiliary materials can be added for blending as required, and Maillard reaction process can also be added in the later stage of production, which belongs to food ingredients.
Angel YE concept:
Fresh bread yeast with high quality, high protein and high nucleic acid fermented by special yeasts is used as raw material. Produced by biological enzyme method, it is rich in various flavor elements: amino acids, flavor peptides and flavor-producing nucleotides.
Natural, safe and free of chloropropanol.
Extracts, like sugar, belong to the category of food, and are different from additives, so they can be added according to their own needs. The extract itself is a good nutrient and can be eaten directly. Everyone around the age of 30 knows that when we were young, adults gave us yeast tablets when we couldn't digest well. Our ancestors used yeast tablets for thousands of years, but they didn't form an industry. At present, the industrialization of yeast and related products in China, led by Angel, will promote the rapid development of this industry. Umami and yeast extract
1, monosodium glutamate, nucleotide and yeast extract
Generally, 0.03% flavor can be added to a bowl of soup (about 500m 1) to feel umami. If monosodium glutamate is heated in aqueous solution for a long time, a small part of it will lose water to generate sodium pyroglutamate, which has no umami. Compared with monosodium glutamate, yeast extract has mellow flavor and good aftertaste. In contrast, monosodium glutamate can feel the flavor immediately, but it lasts for a short time and lacks satisfaction. The use of yeast extract can greatly improve and improve the expressive force of umami flavor, prolong the duration of taste sensation, and make people satisfied with taste. With the improvement of people's living standards and the formation of people's life concept of "respecting nature and returning to nature", yeast extracts rich in nucleotides (about 6-8%), of which flavor-presenting nucleotides account for about 2%, will be more and more widely used in condiments.
2. HVP, HAP and YE
Compared with plant hydrolyzed protein (HVP), yeast extract is a natural and nutritious food flavoring agent, and plant hydrolyzed protein is mostly produced by hydrochloric acid hydrolysis process, which contains carcinogen-trichloropropanol. With the occurrence of dioxin incident in Europe, the public pays more attention to food safety, so the hydrolyzed plant protein (HVP) produced by acid method will eventually be abandoned from the market, while the plant hydrolyzed protein will be produced by enzyme method in its market competition. Animal protein hydrolysate (HAP) has basically lost its original characteristic flavor because of its high degradation degree, small molecular weight, decoloration, filtration and other refining processes. However, due to the unique unpleasant smell from the raw materials and the problems in the supply, storage and cost of raw materials, animal protein hydrolysate (HAP) occupies a small market share and is not as good as yeast extract in terms of development prospects.
3. Extracts, extracts and flavored yeast extracts of eggs and chickens.
Compared with the natural aroma and taste of eggs and chicken extracts, ordinary yeast extracts lack distinctive personality. However, with the appearance of flavored yeast extracts (chicken flavor yeast extracts, etc.), we can increase the natural, mellow and rich flavor of food through the reaction between yeast extracts and food aroma. Flavored yeast extract will be favored by people because of its pleasant taste and aroma, which can effectively improve and restore the natural flavor of natural extracts, inhibit the unique functions of food odor, improve the taste, improve the flavor and other product quality.