1.1 the yeast extract flavor characteristics
Yeast extract has full-bodied meat flavor, in Europe and the United States as the substitute of meat extract is widely used. It has many other seasoning not feature: it has a complex flavor characteristics, its characteristic between the plant and animal protein hydrolysate (HVP, HAP) and between plants and animals and fish, shellfish extract, gives the mellow taste of dense, after adding salt substitutes, moderate acidity, eliminate the effect of bitter taste, and smell has the function of screening agent; Used with other natural seasoning has a unique effect.
1.2 nutritional characteristics of yeast extract
Yeast extract protein and free amino acid content were higher than in animal and plant extract. It contains more than 18 kinds of amino acids, especially rich in the lack of lysine content of grain, but also contains rich trace elements and VB1, VB2, VB6, pantothenic acid and b12 vitamin B group, moreover, yeast extract contains rich in glutathione and only RNA degradation byproduct of guanosine, inosine, such as anti-aging factor, physiological active substances for the prevention and treatment of cardiovascular disease. Therefore, yeast extract not only widely used in the field of food seasoning, also can be used engine in food and medicine.