Umami味酵母抽提物促成无添加酱油品质提升.pdf

2016年第35卷第3期
研究报告
中国酿造
总第289期
103
electronic nose and gas chromatography- mass spectrometry: Correlation[12]中国国家标准化管理委员会.GB/T15038-2006葡萄酒、果酒通用
with sensory properties and classification according to grade level J
分析方法[S]北京:中国标准出版社,2007
Food Res nt,2013,53(2):864-874.
[13]中国国家质量监督檢验檢疫总局,国家标准化管理委员会.GB/T
[5] TIKK K, HAUGEN J, ANDERSEN I, ct al. Monitoring of warmed over
10220-2012感官分析方法学总论[S].北京:中国标准出版社,2012
flavour in pork using the electronic nose-correlation to sensory attributes [14] CULLERF L, ESCUDERO A, CACHO J, et al. Gas chromatograph
and secondary lipid oxidation products J] Meat Sci, 2008, 80(4): 1254
olfactometry and chemical quantitative study of the aroma of six premi-
1263.
um quality Spanish aged red wines J].J Agr Food Chem, 2004, 52(6)
[ 6] HANSEN T, PETERSEN M, BYRNE D Sensory based quality control
utilising an clectronic nose and GC-MS analyses to predict end-product 15] WANG X. Volatile flavor compounds, total poly phenolic contents and
quality from raw materials] Meat Sci, 2005, 69(4): 621-634
antioxidant activities of a China gingko wine Jl. Food Chem, 2015, 182
[7] QTUSS, WANG J, GAO L P Qualification and quantisation of processed
(20):41-46
strawberry juice based on electronic nose and tonguc[J].LWT- Food Sci[1]程牛,秦伟帅,赵新节.葡萄酿造中高级醇的形成机制与调节
Technol,2015,60(10):115-12
中国眼造,2011,30(12):9-11
[8] REN JN, TAYN, DONG MAN,ctal. Characterisation of ficc and[l?刘亚娜,杨华,郭德车.3种酵发酵生产红树莓洲香气成分的
bound volatile compounds from six different varieties of citrus fruits JJ
GC-MS分析J食品科学,2015,36(12):160-16
Food Chem,2015,185(8):25-32.
18] FERREIRA V, LOPEZ R, ESCEDERO A, ct al. Quantitative determina-
[9]周春丽,刘伟,陈冬,等,基于电子鼻与SPME-GC-MS法分析不
tion of trace and ultratrace flavour active compounds in red wines
同南瓜品种中的挥发性风味物质.现代食品科技,2015,31(7
through gas chromatographic-ion trap mass spectrometric analysis of
microextracts J.J Chromatogr A, 1998, 806(2): 349-354
[10] OLIVEIRA A P. LUIS S, PAULA G P, et al. Volatile profiling of Ficus [19 LUMEN B O, STONE E J, KAZENIAC SJ, et al. Formation of volatile
carica varieties by HS-SPME and GC-IT-MSJ. Food Chem, 2010, 12
flavor compounds in green bean form linoleic and linoleic acids J.
(3):548-557
Food Sci,1978,43(3):698-702
1VERZERA A, DIMA G, TRIPODI G, et al. Fast quantitative determina- 20 NOBLE A C. Evaluation of chardonnay wine obtained from sites with
tion of aroma volatile constituents in melon fruits by headspace-solid
different soil components J]. Am J Enol Vatic, 1979, 30(3): 214-217
phase microextraction and gas chromatography-mass spectrometry [J].[21]杨旭,陈亮,辛秀兰,等,果汁发酵和带渣发酵蓝靛果酒香气成
Food Anal Methods, 2011, 4(2): 141-149.
分分析J.食品科学,2014,35(12):115-119.
行
业
Umam味酵母抽提物促成无添加酱油品质提升
信
尤添加酱油是指在生产过程中不使用任何食品添加剂,只使用具有食品配料属性的原辅料生产而成的酱油。无添加
酱油的配料表中一般只含有水、大豆(或脱脂大豆)、小麦(或小麦粉)、食用盐、白砂糖、酵母抽提物等食品配料,不含谷氨酸钠
呈味核苷酸二钠、焦糖色、三氯蔗糖、苯甲酸钠等任何食品添加剂。所以对原油的品质要求高,而酱油制山和发酵工艺的改
善空间毕竞有限,此类酱油与普通的调配酱油存在着必然的品质差异。安琪 Umamin味酵母抽提物KUO12对尤添加酱油的品质具
有提升作用
(1)提升鲜味。KUO12富含大量的天然谷氮酸、呈味核苷酸和鲜味肽。在无添加酱油中使用KU012能一定程度的提升酱油的
谷氨酸和鲜味肽含量,更重要的是能提供原油所没有的呈味核苷酸,从而弥补尤添加酱油不能使用味精和1G所导致的鲜味不
足的缺陷
2)淡成抑涩。在无添加酱油中使用KUO12,鲜味的提升和大量呈味肽的作用可以淡化酱油的成味、抑制酱油的苦涩味,从
而解决酱油企业想通过降低盐份来淡化咸味但又面临防腐风险的困惑
(3)协调口感。在无添加酱油中使用KUO12,既能提升酱油的鲜味,淡化咸味和抑制苦涩味,还能缓和太过刺激的酸味,从而
使整个酱油口感更加柔利、自然、协调