酵母抽提物醇沉前后成分分析及其应用研究  

Composition Analysis and Application of Yeast Extract before and after Alcohol Precipitation

作　　者：彭颖 许琦[1] 李志刚 郑肖芳 胡靖 沈硕 唐冠群[1] 乔鑫[3] PENG Ying;XU Qi;LI Zhigang;ZHENG Xiaofang;HU Jing;SHEN Shuo;TANG Guanqun;QIAO Xin(Angel Yeast Co.,LTD.,Yichang 443003,China;School of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China;School of Cooking and Food Engineering,Wuhan Commercial College,Wuhan 430056,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,湖北武汉430070 [3]武汉商学院烹饪与食品工程学院,湖北武汉430056

出　　处：《食品科技》2021年第4期238-243,共6页Food Science and Technology

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

摘　　要：为了验证酵母抽提物增加脂肪感、降低茶涩味的作用,研究将酵母抽提物醇沉前后的风味物质、色度及肽的分子质量分布进行分析,发现酵母抽提物醇沉后含硫等风味物质减少、颜色变浅、多糖含量增加、分子质量为180~400 u的寡肽含量减少。在奶茶中进行应用可知:醇沉前的酵母抽提物能使奶茶的脂肪感增强,口感变浓郁;而醇沉后的产物能使奶茶的茶涩味明显降低。该研究为酵母抽提物在奶茶中的应用以及开发"低脂""0脂"等饮料产品提供一定的参考。In order to verify the effect of yeast extract on increasing the fatness and decreasing the astringency of tea,this study analyzed the flavor substance,color and molecular weight distribution of peptide in yeast extract before and after alcohol precipitation,and found that the content of sulfur and other flavor substance decreased,the color became lighter,the content of polysaccharide increased,and the content of oligopeptide with molecular weight of 180~400 u decreased after alcohol precipitation.The application in milk tea shows that yeast extract before alcohol precipitation can enhance the fat sense of milk tea and make the taste stronger.And the product after alcohol precipitation can make milk tea astringent taste significantly reduced.This study provides a reference for the application of yeast extract in milk tea and the development of "low fat","zero fat" and other beverage products.

关 键 词：酵母抽提物 奶精 红茶 乌龙茶 草莓 巧克力 谷物粉 

分 类 号：TS202.3[轻工技术与工程—食品科学]