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- Title
复合调味料添加酵母抽提物减盐前后风味的变化.
- Authors
孙合群; 姚思雯; 李维; 王春喜; 袁小涛; 彭颖
- Abstract
The taste characteristics and salt reduction effects of enhanced umami-type yeast extract-A (YE-A), basic umami-type yeast extract-B (YE-B) and strong flavor yeast extract-C (YE-C) were analyzed by sensory evaluation, and the special-type yeast extract-D (YE-D) was formulated to assist the chicken essence and French fries compound seasoning to achieve salt reduction. At the same time, the changes of taste and flavor of compound seasoning before and after salt reduction were studied. The results showed that the addition of yeast extract-D (YE-D) could better keep the taste and flavor when the chicken essence compound seasoning reduced salt of 20%, 30%, respectively. The yeast extract-D (YE-D) combined with a certain amount of potassium chloride significantly enhanced the taste and flavor of fries when the french fries compound seasoning reduced salt of 40%.
- Subjects
FRENCH fries; POTASSIUM chloride; FLAVOR; YEAST extract; YEAST; SALT-free diet; TASTE
- Publication
China Brewing, 2020, Vol 39, Issue 5, p189
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2020.05.036