Yeast extract because of its unique flavor features with the features of good nutrition health care in the field of natural seasoning is gradually replacing other seasonings and dominant, application scope is very broad. In the food industry, the yeast extract has been widely used for flavoring, essence, instant food, snack food, meat products, aquatic products, beverages, and other aspects, showed the huge development potential.
The application of yeast extract in the hot pot
Yeast extract is also called the yeast extract, it is through the degradation of protein in yeast cells into amino acids and peptides, nucleic acid degradation into nucleotides, and put them and other effective ingredients, such as B vitamins, glutathione, trace elements, such as extraction from yeast cells together out of the human body can be directly absorbed by using soluble concentrate of nutrition and flavor substances. The amino acid balance is good, delicious flavour is full-bodied, with meat flavor, and yeast extract has the nutrition, flavor and health care three can fine food seasonings, and will have broad prospect of application in the food.
Hot pot is a kind of special cuisine, is famous for its "malatang" of sichuan hot pot is a representative of the hot pot food culture. Sichuan hot pot soup marinating needed spices mainly include dried chilli, lobster sauce, salt, rice wine, monosodium glutamate, chicken essence, pepper, ginger, garlic, etc. The MSG, chicken essence are used as freshness agents, more MSG and salt, chicken essence contains the main composition of monosodium glutamate sodium after high temperature hot boiled for a long time, will be no freshness focal sodium glutamate, coke sodium glutamate intake will endanger human body health, at the same time more use MSG, chicken essence and can make the person of sodium intake increases, this from the perspective of a healthy diet is not scientific. At the same time of chicken, MSG umami taste is not enough, after the natural flavoring yeast extract will completely solve the problem of lack of chicken, and monosodium glutamate seasoning.
The use of yeast extract in the hot pot effect:
1, increase incense increases fresh, moderate acidity
2, to cheat, taste masking pressure
3, fresh taste is mellow, improve the deep feeling and mellow feeling hot pot, which gives hotpot three-dimensional texture, stimulate appetite, big appetite
4, coordinate and balance the flavour, prompting mixed blending
5, to remove the greasy feeling of raw material, highlight the sense of freshness of raw materials
6, yeast extract is rich in amino acids, vitamins, etc., and can improve the nutritional value of hot pot.
7, high temperature resistant, after a long hot boiled and aroma is more strong, rich flavor, taste mellow.
8, the effect of salt, hot pot of salty is overweight, while available mixed soup of methods to solve this problem, but the concentration of the soup marinades, flavor has been diluted, add a small amount of yeast extract, it not only can reduce salt, but also will make the soup taste is full-bodied soft, natural meaningful freshness.
Yeast extract raw materials are usually beer yeast. Yeast extract methods, may be classified by different decomposition methods, the existing main methods include autolyzed, enzymatic hydrolysis and acid hydrolysis, among them, the most commonly used method is autolyzed method, it is the use of yeast in the body itself has the enzyme system decomposition, therefore, in principle, need to use fresh yeast as raw materials. In practice, of course, but by changing the temperature and pH on hydrolysis conditions, to extract the variety of end products diversification. Achieved final quality requirements must have the product yield and prevent microbial contamination and other process conditions such as comprehensive production conditions, is the production of yeast extract have the company's technical secrets.