浓厚型酵母抽提物对5款鸡精调味料呈味肽影响研究  

Study on the Effect of Kokumi Yeast Extract on Flavor Peptides of Five Chicken Essence Seasonings

作　　者：孙合群[1] 彭颖 颜东方[1] 郑英亮 蔡玲玲 李沛 SUN He-qun;PENG Ying;YAN Dong-fang;ZHENG Ying-liang;CAI Ling-ling;LI Pei(Angel Yeast Co.,Ltd.,Yichang 443003,China;Weihaomei(Wuhan)Food Co.,Ltd.,Wuhan 430050,China;College of Food Science and 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]味好美(武汉)食品有限公司,武汉430050 [3]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5期89-92,共4页China Condiment

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

摘　　要：该研究分析了浓厚型酵母抽提物对鸡精调味料中呈味物质的影响,结果表明:鸡精中谷氨酸钠和呈味核苷酸二钠(I+G)的含量及比例与其鲜味强度直接相关,其他氮中的呈味肽类含量及分布与其浓厚味、回味直接相关。添加1%的浓厚型酵母抽提物(YE)可使5款鸡精调味料中分子量为180~400 Da,400~1000 Da,1000~2000 Da,≥2000 Da的含量分别提升37.1%、96.6%、71.4%、12.0%,由感官评价结果可知,鸡精调味料的浓厚味、回味得到明显提升。The effect of kokumi yeast extract on the flavor substances in chicken essence seasonings is analyzed,the results show that the content and proportion of sodium glutamate and disodium nucleotide(I+G)in chicken essence are directly related to its umami intensity;the content and distribution of flavor peptides in other nitrogen are directly related to its kokumi and aftertaste.Adding 1%kokumi yeast extract(YE)could increase the content of 180~400 Da,400~1000 Da,1000~2000 Da,≥2000 Da in five kinds of chicken essence seasonings by 37.1%,96.6%,71.4%,12.0%respectively.The sensory evaluation results show that the kokumi and aftertaste of chicken essence seasonings are obviously improved.

关 键 词：鸡精 酵母抽提物 呈味肽 其他氮 浓厚味 

分 类 号：TS264.23[轻工技术与工程—发酵工程]