安琪浓厚味YE促进酱料产业发展

发布时间：2018-01-25 04:48

本文关键词： YE 小分子肽后味味感使人持续性酵母抽提物黄豆酱氨基氮令人 　出处：《食品科学》2017年05期 　论文类型：期刊论文

【摘要】：正一、浓厚味的概念及其与小分子肽的关系浓厚味是指在五原味(即酸、甜、苦、咸、鲜)的基础上,通过特殊的反应和调理方式,提高后味呈味组分,使食品产生整体味感、增加味的持续性和延渗性,使人深感味的厚度和广度。浓厚味是不能用传统的五种基本味道进行表示的味道,其被形容成是一种令人愉快、产生幸福感的美味(不同于鲜味),浓厚味具有浓厚、延渗、持久、饱满等的味道特征。富有浓厚味的物质不仅可以增强五种基本味道的强度,而且还能够增强基本味道的边缘或外围味道,使之产生充盈感、持续的延绵感、醇厚感、满口感和圆润平衡的协调感等。
[Abstract]:First, the concept of strong taste and its relationship with small molecular peptides strong taste refers to the five original taste (that is, acid, sweet, bitter, salty, fresh), through a special reaction and conditioning way to improve the aftertaste flavor components. Make the food produce the whole taste sense, increase the sustainability of the taste and percolation, make people feel deeply about the thickness and breadth of the taste. The strong taste is the flavor that can not be expressed by the traditional five basic flavors. It is described as a delightful, pleasurable delicacy (unlike the delicious taste, which is thick, permeable, and enduring). Full-flavored flavor characteristics. Rich flavor of substances can not only enhance the strength of the five basic taste, but also enhance the edge of the basic taste or external taste, so that it has a feeling of fullness, continuous extension. Mellow feeling, full taste and smooth balance of coordination, and so on.
【作者单位】：安琪酵母股份有限公司;
【分类号】：TS264.24
【正文快照】： 一、浓厚味的概念及其与小分子肽的关系浓厚味是指在五原味(即酸、甜、苦、咸、鲜)的基础上,通过特殊的反应和调理方式,提高后味呈味组分,使食品产生整体味感、增加味的持续性和延渗性,使人深感味的厚度和广度。浓厚味是不能用传统的五种基本味道进行表示的味道,其被形容成是

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