酵母精在调味汤料中的应用研究  

The Application of Yeast Extract in Flavoured Soup

作　　者：陈红惠[1] 

机构地区：[1]文山师范高等专科学校生化系,云南文山663000

出　　处：《文山师范高等专科学校学报》2007年第3期111-113,共3页Journal of Wenshan Teachers College

摘　　要：探讨了酵母精在调味汤料中的应用情况及添加用量.研究表明,酵母精应用于多用途营养调味料时,添加量应控制在0.5%～0.75%;应用于牛肉方便面汤料时,添加量控制在1.5%～2.0%,能使调味汤料增香、增鲜,掩饰异味,使风味更加醇厚.The paper discusses the application of yeast extract to flavoured soup and the adding dosages. The research indicated, when employed in multipurpose nutritious flavoured soup, the adding dosages should between 0. 5% and 0. 75%; When employed in the soup instant pasta, the adding dosages should between 1.5% to 2. 0%, which will cleanse from odorous content and make the soup more aromatic delicious and favorable.

关 键 词：酵母精 调味汤料 应用 

分 类 号：TS202.3[轻工技术与工程—食品科学]