Study On Maillard Reaction Characteristics And Application Of Alcohol Precipitates In Yeast Extracts With Research

Yeast extract(Yeast extract)is rich in protein and nucleic acid consumption of yeast(usually beer yeast and baker’s yeast)as raw materials,the use of biotechnology,yeast cells within the protein nucleic acid and other refined after refining Of natural seasonings,liquid,paste or powder products.Yeast extract is very nutritious,contains more than 18 kinds of amino acids(which is rich in cereal content of lysine),functional peptide glutathione,anti-aging activity factor,dietary fiber dextran and mannose,Also contains the human body indispensable nucleic acid(RNA),nucleotides and calcium,rich in B vitamins and phosphorus,magnesium,manganese,zinc,selenium and other trace elements.In this paper,the optimum conditions for the preparation of yeast extract were as follows: 1: 9(g / g),the ratio of solid to liquid was 1: 9(g / g),and the optimum conditions were as follows:(E / S,trypsin: flavor protease = 3: 1),the enzymolysis time was 16 h,the temperature was 55 ℃,and the pH was 8.5,and the yeast extract was prepared under these conditions.71.84 ± 0.10%.The total contents of 17 kinds of free amino acids were as high as 160.21 mg / g(dry weight),among which 58.53%,20.38% and 15.82% were amino acids,sweet amino acids and aromatic amino acids respectively.Peptide molecular weight analysis showed that the percentage of peptides with less than 3 KDa in the yeast extract was 76.68%,and the amino acids,small peptides and other flavors had different taste characteristics.The contents of 20%,40%,60%,80% and 80% supernatants were obtained by fractionating the yeast extract ethanol.By comparing the contents of the components with the solution,The content of dry matter was 54.29%,the total nitrogen content reached 52.73%,the content of amino nitrogen reached 58.96%,the total sugar content reached 47.88%,the reducing sugar Content reached 58.25%.It was found that the single activity of 20% of the components was the highest,but 80% of the components and 80% of the supernatant fraction in the actual production were not affected by the Maillard reaction with the glucose extract.Because these two components occupy the vast majority of the ratio of the liquid.The addition of yeast extract into the soy sauce and found that the yeast extract used in the amount of not more than 0.5%,can withstand high acid and high salt,and with the storage time is still a good stability.The yeast extract is used in soy sauce and found that not only can remove the soy sauce in the smell and other miscellaneoustaste,but also give the mellow taste of soy sauce,enhance its flavor and flavor,making fresh,salty,sweet more palatable,The overall taste is more mellow,at the same time,the stability of soy sauce is good.