耐酸性酵母提取物成分分析及其在米醋中的应用  

Component Analysis of Acid-resistant Yeast Extract and Its Application in Rice Vinegar

作　　者：熊建[1] 胡靖 彭颖 李凡[1] 李沛 XIONG Jian;HU Jing;PENG Ying;LI Fan;LI Pei(Angel Yeast Co.,Ltd.,Yichang 443003,China;College of Food Science&Technology,Huazhong Agricultural University,Wuhan 430070,China)

机构地区：[1]安琪酵母股份有限公司,湖北宜昌443003 [2]华中农业大学食品科技学院,武汉430070

出　　处：《中国调味品》2021年第4期86-89,共4页China Condiment

基　　金：2019年湖北省博士后创新岗位基金;国家自然科学基金(31571847)。

摘　　要：文章分析了耐酸型酵母提取物的色度、酸稳定性、氨基酸和肽的分子量分布,并从酸味柔和感、酸味协调感、酸味醇厚度及酸味绵延感4个方面评价了耐酸型酵母提取物在米醋中的应用,利用模糊数学分析方法处理感官结果,得出添加2‰的耐酸酵母提取物的米醋滋味口感优于添加1‰的耐酸酵母提取物的米醋;添加1‰的耐酸酵母提取物的米醋滋味口感优于空白组。The chroma,acid stability,molecular weight distribution of amino acids and peptides of acid-resistant yeast extract are analyzed,and the application of acid-resistant yeast extract in rice vinegar is evaluated from four aspects such as softness,coordination,mellow degree and continuous sense of acidity,the fuzzy mathematical analysis method is used to process the sensory results,it is concluded that the taste of rice vinegar added with 2‰acid-resistant yeast extract is better than that added with 1‰acid-resistant yeast extract;the taste of rice vinegar added with 1‰acid-resistant yeast extract is better than that of the blank group.

关 键 词：耐酸型酵母提取物 模糊数学法 感官评价 

分 类 号：TS264.22[轻工技术与工程—发酵工程]