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酵母在酱油中的应用(Application of yeast in soy sauce)
酵母在酱油中的应用(Application of yeast in soy sauce)
Application of yeast extract in soy sauce
Author: change time: 2007-10-14 0:06:56 reading times: 555 times
In addition in soy sauce yeast extract powder, both paste must be completely dissolved in water (such as Guangdong yipinxian biotechnology limited production of Y201, Y202, Y205). Otherwise, easy to cause soy sauce turbidity, precipitation, or black neck (bottleneck ring attachment) phenomenon. Therefore, we must pay attention to the selection.
Adding yeast extracts to soy sauce has the following functions:
1., enhance the sense of mellow products, improve product quality;
2. balance the taste and cover the unpleasant odor;
3., with soy sauce seasoning ingredients, reflect a strong fresh flavor, to achieve the effect of multiplication;
4. chlorine free propyl alcohol will not cause any harm to human health.
Recommended amount of ordinary soy sauce: 0.5% ~ 2%; high-end soy sauce: 2% ~ 5%.
Adding method: because the yeast extract contains flavor nucleotide (I + G), it is easy to be decomposed by nuclease decomposition in the soy sauce, which makes it lose flavor. Therefore, should be in the sauce before sterilization precipitation, and stir evenly.
Potential hazards analysis of propyl alcohol in soy sauce
Formation mechanism and toxicity of 1. propanol:
Chloropropanols: 3 chloro 1, 2 propylene glycol (3 - MCPD) the formation mechanism of soybean fatty acid in fracture hydrolysis into glycerol, and glycerol (glycerine) reaction in acid or high temperature conditions, HCL hydroxyl substituted alcohols generated chloropropanols, with 3 chloro 1, 2 C - two alcohol. Therefore, in brewing soy sauce because there is no strong acid under high temperature conditions, even if the soybean fat may be a small amount of microbial hydrolysis into glycerol, it is impossible to form chloropropanols, so there is no danger of chloropropanols in soy sauce brewing. But in the soy sauce configuration, many manufacturers add HVP (hydrolyzed
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