CN116406758A - Preparation method of light-colored yeast extract - Google Patents
Preparation method of light-colored yeast extract Download PDFInfo
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- CN116406758A CN116406758A CN202111648066.8A CN202111648066A CN116406758A CN 116406758 A CN116406758 A CN 116406758A CN 202111648066 A CN202111648066 A CN 202111648066A CN 116406758 A CN116406758 A CN 116406758A
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- 239000012138 yeast extract Substances 0.000 title claims abstract description 104
- 229940041514 candida albicans extract Drugs 0.000 title claims abstract description 101
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000011347 resin Substances 0.000 claims abstract description 47
- 229920005989 resin Polymers 0.000 claims abstract description 47
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000013361 beverage Nutrition 0.000 claims abstract description 8
- 238000001179 sorption measurement Methods 0.000 claims abstract description 3
- 150000001299 aldehydes Chemical class 0.000 claims description 32
- 150000002576 ketones Chemical class 0.000 claims description 32
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 16
- 239000000126 substance Substances 0.000 claims description 11
- 150000003568 thioethers Chemical class 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 239000011148 porous material Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000004042 decolorization Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 239000000243 solution Substances 0.000 description 53
- 238000003756 stirring Methods 0.000 description 12
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 10
- 230000000052 comparative effect Effects 0.000 description 7
- 229910052799 carbon Inorganic materials 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000013379 molasses Nutrition 0.000 description 3
- RFFLAFLAYFXFSW-UHFFFAOYSA-N 1,2-dichlorobenzene Chemical compound ClC1=CC=CC=C1Cl RFFLAFLAYFXFSW-UHFFFAOYSA-N 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000001319 headspace solid-phase micro-extraction Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000008570 general process Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000009965 odorless effect Effects 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229920002379 silicone rubber Polymers 0.000 description 1
- 239000004945 silicone rubber Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/273—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of light-colored yeast extract. The preparation method of the light-colored yeast extract comprises the following steps of directly mixing a yeast extract solution with macroporous resin, carrying out decolorization reaction by utilizing the adsorption effect of the macroporous resin, and centrifugally separating the macroporous resin to obtain the light-colored yeast extract. The light-colored yeast extract prepared by the preparation method provided by the invention is applied to foods such as beverages, and can effectively improve the mouthfeel of the beverages. Meanwhile, the color of the product is not affected, and no peculiar smell is added.
Description
Technical Field
The invention belongs to the field of foods, and particularly relates to a preparation method of a light-colored yeast extract.
Background
Yeast extract (yeast extract) is a pasty or powdery food material prepared from baker's yeast or Saccharomyces cerevisiae by fermenting, autolyzing, hydrolyzing, separating, concentrating or spray drying. The color of the yeast extract is brown yellow, and the solution is generally yellow or brown yellow or even reddish brown. The odor is typically a meat flavor or a weaker roasted flavor. Yeast extract is a natural flavor enhancer and conditioner.
Nowadays, yeast extracts are widely used in the industries of snack foods, meat products, soy sauce, sauce products, frozen foods and beverages. With the wide application of yeast extracts in the food industry, the market demand for different yeast extract products is increasing, such as: in the emerging fields of beverages and the like, yeast extracts having a light color and a weak odor are required. However, the yeast extract produced by the current domestic yeast factory mainly uses beet molasses and cane molasses as carbon sources, and the color of molasses is darker, so that the color of the yeast extract is directly influenced. In addition, yeast cells contain reducing sugars and abundant amino acids. In the production process of the yeast extract, concentration or spray drying is generally used, and the reducing sugar and the amino acid undergo Maillard reaction under the action of high temperature and long time, and the two aspects directly lead to the darker color of the powder yeast extract produced by the general process.
With the diversification of food culture and seasoning market, new demands are made on the color of seasonings, such as light and pure light seasonings in addition to deep color requirements in making partial dishes (such as braised dishes). The light-colored yeast extract has the characteristics of aroma enhancement, flavor enhancement and no color enhancement, has rich nutrition and good flavoring effect, and can keep the natural color of food dishes.
Disclosure of Invention
In the prior art, activated carbon is commonly used for decoloring yeast extract, but the method has the defects of unsatisfactory decoloring effect, high difficulty in completely removing residual activated carbon by filtration, high cost and the like.
Aiming at the problems of dark color and heavy different taste of the yeast extract in the prior art, the invention provides a preparation method of a light-color yeast extract.
In a first aspect, the present invention provides a process for the preparation of a light-colored yeast extract comprising the steps of,
directly mixing the yeast extract solution with macroporous resin, decolorizing by using the adsorption of macroporous resin, and centrifuging to separate macroporous resin to obtain light-colored yeast extract.
Preferably, the weight of the macroporous resin is 18-32% of the weight of the yeast extract solution,
preferably, the macroporous resin is 24% by weight of the yeast extract solution.
Preferably, the yeast extract solution concentration is 12-20wt%.
Preferably, the macroporous resin is a nonpolar macroporous resin;
alternatively, preferably, the macroporous resin has a particle size of 0.3-1.25mm;
alternatively, preferably, the macroporous resin has an average pore size of 3-5nm;
alternatively, preferably, the macroporous resin has a specific surface area of 1000-1400m 2 /g。
Preferably, the decolorizing time is 1-4 hours; preferably 2-4h.
Preferably, the decolorization temperature is 20-35 ℃; preferably 30-35 ℃.
Preferably, the preparation method further comprises a spray drying or concentration step after the decolorization.
In a second aspect, the invention provides a light-colored yeast extract obtained by the preparation method, wherein the OD420 value is 0.3-0.6 when the concentration of the yeast extract is 12-20wt%.
Preferably, the OD420 value is 0.3-0.41 when the concentration of the yeast extract is 12-20wt%.
Preferably, the content of aldehyde substances in the yeast extract is 5-15 ug/kg, the content of ketone substances is 0-2 ug/kg, and the content of sulfide is 0-2 ug/kg;
preferably, the content of aldehyde substances in the yeast extract is 5-8 ug/kg, the content of ketone substances is 0ug/kg, and the content of sulfide is 0ug/kg.
In a third aspect, the invention provides the use of said light yeast extract in food products.
Preferably, the food product is a beverage.
The invention provides a preparation method of light-colored yeast extract, which is characterized in that when the concentration of a yeast extract solution is 12-20wt%, the OD420 value of the obtained light-colored yeast extract is 0.3-0.6, the content of aldehyde substances is 5-8 ug/kg, the content of ketone substances is 0ug/kg, and the content of sulfides is 0ug/kg. The light-colored yeast extract provided by the invention is applied to foods such as beverages, and can effectively improve the mouthfeel of the beverages. Meanwhile, the color of the product is not affected, and no peculiar smell is added.
Drawings
FIG. 1 is a graph showing the chromaticity of light yeast extract solution prepared in example 1 compared with that of untreated yeast extract solution;
FIG. 2 is a graph showing the chromaticity of the light yeast extract solution prepared in comparative example 1 versus the chromaticity of the untreated yeast extract solution.
Detailed Description
The invention provides a preparation method of light-colored yeast extract. The light-colored yeast extract prepared by the preparation method provided by the invention is light-colored and odorless.
In the invention, the macroporous resin is nonpolar macroporous resin, the particle diameter is 0.3-1.25mm, the average pore diameter is 3-5nm, and the specific surface area is 1000-1400m 2 /g。
The physicochemical properties of the macroporous resin used in example 1 of the present invention are shown in Table 1.
TABLE 1
The contents of aldehydes, ketones and sulfides in the examples of the present invention were detected by the following method:
and detecting the contents of aldehydes, ketones and sulfides in the light-colored yeast extract by adopting headspace solid-phase microextraction. 5.0g of sample and 1.5g of NaCl are weighed, 1 μl of internal standard (o-dichlorobenzene 130.6 μg/ml) is added, the mixture is immediately sealed by a bottle cap with a silicone rubber pad, the mixture is placed in a GC-MS instrument for incubation for 30min at 50 ℃, extraction for 30min and sample injection desorption for 5min.
The GC-MS analysis conditions are shown in Table 2 below
TABLE 2 GC MS analysis conditions
The reagents and instrument source information used in the present invention are shown in Table 3 below.
TABLE 3 Table 3
Example 1
Mixing 12% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:24), vibrating and stirring for 2 hours at 30 ℃, and separating the macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
And detecting the absorbance value of the obtained yeast extract solution at the wavelength of 420nm by using an ultraviolet spectrophotometer, and taking deionized water as a control. The contents of aldehydes, ketones and sulfides in the obtained yeast extract solution were detected by the headspace solid-phase microextraction method as described above.
The OD420 value of the resulting yeast extract solution was found to be 0.315, the aldehyde content was found to be 7.05ug/kg, and the ketone and sulfide contents were found to be 0.
Example 2
Mixing 12% of yeast extract solution with DA201-CII type macroporous resin according to the weight ratio (100:24), vibrating and stirring for 2 hours at 30 ℃, and separating the macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
OD420 value was measured to be 0.383, the aldehyde content was 8.55ug/kg, and the ketone and sulfide content was 0.
Example 3
Mixing 12% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:18), vibrating and stirring for 2 hours at 30 ℃, and separating the macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
OD value was measured to be 0.375, aldehyde content was 7.82ug/kg, ketone and sulfide content was 0.
Example 4
Mixing 12% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:32), vibrating and stirring for 2 hours at 30 ℃, and separating the macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
OD420 was measured to be 0.306, the aldehyde content was 6.88ug/kg, and the ketone and sulfide content was 0.
Example 5
Mixing 12% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:24), vibrating and stirring for 2 hours at 20 ℃, and separating the macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
OD420 was measured to be 0.410, the aldehyde content was 10.38ug/kg, and the ketone and sulfide content was 0.
Example 6
Mixing 12% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:24), vibrating and stirring for 2 hours at 35 ℃, and separating the macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
OD420 was found to be 0.384, with an aldehyde content of 8.05ug/kg and ketone and sulfide content of 0.
Example 7
Mixing 20% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:24), vibrating and stirring at 30 ℃ for 1.0h, and separating macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
OD420 was found to be 0.377, aldehyde content of 13.75ug/kg, ketone and sulfide content of 0.
Example 8
Mixing 12% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:24), vibrating and stirring for 4.0h at 30 ℃, and separating macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
OD420 was found to be 0.317, aldehyde content of 7.00ug/kg, ketone and sulfide content of 0.
Comparative example 1
Mixing 12% yeast extract solution with active carbon according to the weight ratio (100:1), vibrating and stirring for 2.0h at 30 ℃, and separating the active carbon after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
The OD value was measured to be 0.993, the aldehyde content was 40ug/kg, the ketone content was 8ug/kg, and the sulfide content was 3ug/kg.
Comparative example 2
Mixing 12% yeast extract solution with DA201-C macroporous resin according to weight ratio (100:15), shaking and stirring at 30deg.C for 2.0h, and separating active carbon after reaction to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
The OD value was measured to be 0.612, the aldehyde content was 18.0ug/kg, the ketone content was 1.5ug/kg, and the sulfide content was 1.2ug/kg.
Comparative example 3
Mixing 12% of yeast extract solution with DA201-C macroporous resin according to the weight ratio (100:24), vibrating and stirring for 2.0h at 15 ℃, and separating macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
The OD value was measured to be 0.708, the aldehyde content was 25.3ug/kg, the ketone content was 2.07ug/kg, and the sulfide content was 1.3ug/kg.
Comparative example 4
Mixing 12% of yeast extract solution with DA201-CII type macroporous resin according to the weight ratio (100:24), vibrating and stirring at 30 ℃ for 0.5h, and separating the macroporous resin after the reaction is finished to obtain decolorized yeast extract solution.
The OD420 value, aldehyde, ketone and sulfide content of the resulting yeast extract solution were measured in the same manner as described in example 1.
The OD value was measured to be 0.645, the aldehyde content was 22.06ug/kg, the ketone content was 1.81ug/kg, and the sulfide content was 1.43ug/kg.
The same 12% yeast extract solution (420 nm, OD 2.215) was used to determine the flavor material with a GC-MS instrument for a total content of 50.5ug/kg of odorous substances, 42.67ug/kg of aldehydes, 5.09ug/kg of ketones, and 2.74ug/kg of sulfides. After two different methods, the effect was different after treatment using the method according to example 1 of the present invention and the method according to comparative example 1, the color pair of the yeast extract solution (420 nm, OD 0.315, total odorous substances content 7.05 ug/kg) decolorized by the method according to example 1 and the yeast extract solution not decolorized was as shown in FIG. 1. The color pair of the yeast extract solution (420 nm, OD 0.993, total content of main odor substances 39.2 ug/kg) decolorized by the method described in comparative example 1 (activated carbon) and the yeast extract solution without decolorization is shown in FIG. 2.
Claims (11)
1. A preparation method of light-colored yeast extract is characterized by comprising the following steps,
directly mixing the yeast extract solution with macroporous resin, decolorizing by using the adsorption of macroporous resin, and centrifuging to separate macroporous resin to obtain light-colored yeast extract.
2. The process according to claim 1, wherein the weight of the macroporous resin is 18-32% of the weight of the yeast extract solution,
preferably, the weight of the macroporous resin is 24% of the weight of the yeast extract solution;
preferably, the yeast extract solution concentration is 12-20wt%.
3. The method of preparation according to claim 1 or 2, wherein the macroporous resin is a non-polar macroporous resin;
alternatively, preferably, the macroporous resin has a particle size of 0.3-1.25mm;
alternatively, preferably, the macroporous resin has an average pore size of 3-5nm;
alternatively, preferably, the macroporous resin has a specific surface area of 1000-1400m 2 /g。
4. A method of manufacture according to any one of claims 1 to 3, wherein the decolorizing time is 1 to 4 hours; preferably 2-4h.
5. The method according to any one of claims 1 to 4, wherein the decoloring temperature is 20 to 35 ℃; preferably 30-35 ℃.
6. The method according to any one of claims 1 to 5, wherein the method further comprises a spray drying or concentration step after decoloring.
7. The light-colored yeast extract obtained by the process according to any one of claims 1 to 6, wherein the OD420 value is 0.3 to 0.6 when the concentration of the yeast extract solution is 12 to 20% by weight.
8. The light-colored yeast extract according to claim 7, wherein the OD420 value is 0.3 to 0.41 when the concentration of the yeast extract solution is 12 to 20wt%.
9. The light-colored yeast extract according to claim 7 or 8, wherein the content of aldehydes in the yeast extract is 5-15 ug/kg, the content of ketones is 0-2 ug/kg, and the content of sulfides is 0-2 ug/kg;
preferably, the content of aldehyde substances in the light-colored yeast extract is 5-8 ug/kg, the content of ketone substances is 0ug/kg, and the content of sulfide is 0ug/kg.
10. Use of the light-colored yeast extract of any one of claims 7-9 in food.
11. The use according to claim 10, wherein the food product is a beverage.
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996038057A1 (en) * | 1995-06-02 | 1996-12-05 | Cultor Ltd. | Method of producing a yeast extract useable in foodstuffs, where undesirable flavouring agents in the extract have been removed |
| KR20000016680A (en) * | 1997-04-16 | 2000-03-25 | 에다모토 켄조 | Process for producing yeast extract |
| JP2000316523A (en) * | 1999-05-10 | 2000-11-21 | Yoshihide Hagiwara | Production of yeast extract |
| JP2005213205A (en) * | 2004-01-30 | 2005-08-11 | Okinawa Pref Gov | Brain function improving agent and food using yeast extract fraction |
| CN103126967A (en) * | 2011-11-30 | 2013-06-05 | 安琪酵母股份有限公司 | Yeast refined extract and preparation method thereof |
| CN113444845A (en) * | 2021-07-27 | 2021-09-28 | 中国科学院广州能源研究所 | Method for refining, detoxifying and producing acetone and butanol by fermentation of molasses |
-
2021
- 2021-12-30 CN CN202111648066.8A patent/CN116406758A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1996038057A1 (en) * | 1995-06-02 | 1996-12-05 | Cultor Ltd. | Method of producing a yeast extract useable in foodstuffs, where undesirable flavouring agents in the extract have been removed |
| KR20000016680A (en) * | 1997-04-16 | 2000-03-25 | 에다모토 켄조 | Process for producing yeast extract |
| JP2000316523A (en) * | 1999-05-10 | 2000-11-21 | Yoshihide Hagiwara | Production of yeast extract |
| JP2005213205A (en) * | 2004-01-30 | 2005-08-11 | Okinawa Pref Gov | Brain function improving agent and food using yeast extract fraction |
| CN103126967A (en) * | 2011-11-30 | 2013-06-05 | 安琪酵母股份有限公司 | Yeast refined extract and preparation method thereof |
| CN113444845A (en) * | 2021-07-27 | 2021-09-28 | 中国科学院广州能源研究所 | Method for refining, detoxifying and producing acetone and butanol by fermentation of molasses |
Non-Patent Citations (1)
| Title |
|---|
| 钟瑞敏等: "一种制备超低盐、浅色、肉香型酵母提取物的工艺", 中国调味品, no. 2, 20 February 2004 (2004-02-20), pages 7 - 11 * |
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