酵母抽提物提取工艺及应用的研究进展
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摘要
酵母抽提物是一种纯天然和营养的天然食品辅料,主要功能是充当增鲜剂或风味强化剂,在许多食品以及调味品中都有广泛的应用。文章主要介绍了酵母抽提物的定义、提取工艺以及在食品行业中的应用现状。
Yeast extract is a natural food supplement with many natural and nutritional benefits.Its main function is to act as freshener or flavor enhancer and is widely used in many foods and condiments.This paper introduces the definition and extraction process of yeast extract,as well as its application status in food industry.
Yeast extract is a natural food supplement with many natural and nutritional benefits.Its main function is to act as freshener or flavor enhancer and is widely used in many foods and condiments.This paper introduces the definition and extraction process of yeast extract,as well as its application status in food industry.
引文
[1]Implvo F,Pinho O,Vieira E,et al.Brewer's Saccharomyces yeast biomass:characteristics and potential applications[J].Trends in Food Science&Technology,2010,21(2):77-84.
[2]李杨.面包酵母提取物的研究[D].成都:西华大学,2012:2-5.
[3]朱曼利,郭会明,洪厚胜,等.酵母抽提物的研究概况[J].中国调味品,2017,42(2):175-180.
[4]Perez-palacios T,Melo A,Cunha S,et al.Determination of free amino acids in coated foods by GC-MS:optimization of the extraction procedure by using statistical design[J].Food Analytical Methods,2014,7(1):172-180.
[5]胡冬冬,赵亮,范里,等.酵母抽提物对CHO细胞生长及抗体表达的影响[J].生物技术通报,2017,33(6):162-169.
[6]李博.从酵母抽提物中提取海藻糖的研究[J].化工技术与开发,2017,46(4):17-19,57.
[7]Kazami D,Ogura N,Tsuji K,et al.Effect of GABAcontaining yeast extract on blood pressure to SHRSP[J].Nippon Shokuhin Kogyo Gakkaishi,2003,50(3):138-140.
[8]阎红.酵母精在我国食品工业中的应用现状及在中式烹调中的应用展望[J].食品科学,2004,25(z1):186-188.
[9]Erez-torrado R P,Gamero E,Omez-pastor R G,et al.Yeast biomass,an optimised product with myriad applications in the food industry[J].Trends in Food Science&Technology,2015,46(2):167-175.
[10]Kanauchi O,Igarashi K,Ogata R,et al.A yeast extract high in bioactive peptides has a blood-pressure lowering effect in hypertensive model[J].Current Medicinal Chemistry,2005,12(26):3085-3090.
[11]Hittinger C T,Steele J L,Ryderd S.Diverse yeasts for diverse fermented beverages and foods[J].Current Opinion in Biotechnology,2017,49:199.
[12]刘杰.高品质生化培养基用酵母抽提物制备的研究[D].广州:华南理工大学,2011.
[13]GB/T 23530-2009,酵母抽提物[S].
[14]张帅,王秀道.从啤酒废酵母中制备酵母抽提物[J].食品工业科技,2002(9):50-52.
[15]杭德赛.酵母提取物制备工艺的研究[J].轻工科技,2015,31(10):1-2,5.
[16]崔春,赵龙,赵谋明.以普通干酵母粉为原料的酵母抽提物制备工艺研究[J].中国调味品,2017,42(11):1-6.
[17]张子健,陈志颖,江建梅,等.美拉德反应型酵母抽提物制备工艺的研究[J].中国调味品,2017,42(7):118-122.
[18]郭甲,姚娟,龚大春.高鲜型酵母抽提物的开发进展[J].中国调味品,2017,42(2):171-174.
[19]吴满刚,雷姝敏,卞君杰,等.废啤酒酵母制取酵母抽提物的酶促工艺研究[J].食品与机械,2016,32(8):159-162,219.
[20]张亚,宋焕禄,李沛,等.酵母抽提物中香气活性化合物与前驱物---氨基酸之间关系研究[J].食品科技,2016,41(2):2-8.
[21]陈志颖,张子健,焦瑞杰,等.利用啤酒废酵母扩培物制备富含谷胱甘肽酵母抽提物[J].中国酿造,2015,34(11):61-65.
[22]郑美娟,华雯,余华顺,等.蛋白酶复配技术的研究及其在酵母抽提物中应用[J].轻工科技,2015,31(11):14-17.
[23]杜冰,黄继红,程燕锋,等.双螺杆挤压膨化破碎啤酒酵母细胞壁的研究[J].中国酿造,2009(12):26-29.
[24]刘明源,张美硕,杨艺,等.6种啤酒酵母细胞破壁处理方式的对比分析[J].现代农业科技,2012(6):340,342.
[25]陈学武,李俊英,张桂,等.采用纳米对撞机破碎酵母细胞的技术研究[J].食品与发酵工业,2004(4):70-73.
[26]韩少卿,张朝勇,刘飞,等.荷电超滤膜制备及对酵母味素超滤应用研究[J].中国食品添加剂,2005(6):98-102,115.
[27]李科德,曾庆孝.提升啤酒酵母抽提物整体风味优化工艺条件的研究[J].食品科学,2007(5):152-157.
[28]李科德,曾庆孝,黄国宏.风味化啤酒酵母抽提物制备工艺的优化[J].华南理工大学学报(自然科学版),2007(4):134-138.
[29]麦平珍,莫世艺.酱香风味酵母抽提物的制备[J].食品工业,2006(6):53-55.
[30]王培杰.酵母抽提物改善鸡精调味料风味[J].食品安全导刊,2017(21):106.
[31]孔德柱,郑英亮,李沛.KOKUMI型酵母抽提物在黄豆酱中的品质提升研究[J].中国调味品,2017,42(5):52-56.
[32]王家友,戈蕾.酵母抽提物在酱中的应用[J].中国调味品,2016,41(10):90-92.
[33]孙合群,李沛,郭辉,等.纯品型酵母抽提物在火锅底料中的应用研究[J].中国调味品,2015,40(8):54-57,61.
[34]郭辉,陈能用,陈建,等.UMAMI型酵母抽提物对料酒的风味品质提升效果研究[J].中国调味品,2017,42(6):67-71.
[35]张灵芬,陈耿文,符姜燕,等.一种高I+G型酵母抽提物酱油的生产工艺研究[J].安徽农学通报,2016,22(15):121-123.
[36]郭辉,赵丽娟,李沛.UMAMI型酵母抽提物在食醋中的应用[J].中国调味品,2016,41(6):59-64.
[37]郭辉,李沛,李库.Umami型酵母抽提物对无添加酱油的品质提升作用[J].中国调味品,2015,40(11):75-77.
[38]刘政芳,颜明,李知洪,等.鸡精专用酵母抽提物的研制与应用[J].食品科技,2005(1):59-61.
[39]任艳艳,张水华,王启军.酵母抽提物改善鸡精调味料风味的研究[J].中国食品添加剂,2004(1):103-105.
[40]周朝晖.酵母抽提物对发酵酱油品质影响研究[J].中国调味品,2016,41(5):57-60.
[41]周尚庭,李沛,郭辉.谷氨酰胺酶和酵母抽提物对无添加酱油的品质提升研究[J].中国调味品,2016,41(5):45-50.
[42]Viera E F,Carvalho J,Pinto E,et al.Nutritive value,antioxidant activity and phenolic compounds profile of brewer's spent yeast extract[J].Journal of Food Composition&Analysis,2016,52:44-51.
[43]Pancrazio G,Cunha S C,de Pinho P G,et al.Spent brewer's yeast extract as an ingredient in cooked hams[J].Meat Science,2016,121:382-389.
[44]李库,李沛,唐冠群,等.酵母抽提物在肉制品中的应用研究[J].肉类研究,2005(9):19-22.
[45]廖国洪.酵母精在膨化食品调味料中的应用[J].食品工业科技,1997(3):80-81.
[46]孔令会.新型调味基料在休闲食品中的应用[J].中国食品添加剂,2008(S1):278-281.
[2]李杨.面包酵母提取物的研究[D].成都:西华大学,2012:2-5.
[3]朱曼利,郭会明,洪厚胜,等.酵母抽提物的研究概况[J].中国调味品,2017,42(2):175-180.
[4]Perez-palacios T,Melo A,Cunha S,et al.Determination of free amino acids in coated foods by GC-MS:optimization of the extraction procedure by using statistical design[J].Food Analytical Methods,2014,7(1):172-180.
[5]胡冬冬,赵亮,范里,等.酵母抽提物对CHO细胞生长及抗体表达的影响[J].生物技术通报,2017,33(6):162-169.
[6]李博.从酵母抽提物中提取海藻糖的研究[J].化工技术与开发,2017,46(4):17-19,57.
[7]Kazami D,Ogura N,Tsuji K,et al.Effect of GABAcontaining yeast extract on blood pressure to SHRSP[J].Nippon Shokuhin Kogyo Gakkaishi,2003,50(3):138-140.
[8]阎红.酵母精在我国食品工业中的应用现状及在中式烹调中的应用展望[J].食品科学,2004,25(z1):186-188.
[9]Erez-torrado R P,Gamero E,Omez-pastor R G,et al.Yeast biomass,an optimised product with myriad applications in the food industry[J].Trends in Food Science&Technology,2015,46(2):167-175.
[10]Kanauchi O,Igarashi K,Ogata R,et al.A yeast extract high in bioactive peptides has a blood-pressure lowering effect in hypertensive model[J].Current Medicinal Chemistry,2005,12(26):3085-3090.
[11]Hittinger C T,Steele J L,Ryderd S.Diverse yeasts for diverse fermented beverages and foods[J].Current Opinion in Biotechnology,2017,49:199.
[12]刘杰.高品质生化培养基用酵母抽提物制备的研究[D].广州:华南理工大学,2011.
[13]GB/T 23530-2009,酵母抽提物[S].
[14]张帅,王秀道.从啤酒废酵母中制备酵母抽提物[J].食品工业科技,2002(9):50-52.
[15]杭德赛.酵母提取物制备工艺的研究[J].轻工科技,2015,31(10):1-2,5.
[16]崔春,赵龙,赵谋明.以普通干酵母粉为原料的酵母抽提物制备工艺研究[J].中国调味品,2017,42(11):1-6.
[17]张子健,陈志颖,江建梅,等.美拉德反应型酵母抽提物制备工艺的研究[J].中国调味品,2017,42(7):118-122.
[18]郭甲,姚娟,龚大春.高鲜型酵母抽提物的开发进展[J].中国调味品,2017,42(2):171-174.
[19]吴满刚,雷姝敏,卞君杰,等.废啤酒酵母制取酵母抽提物的酶促工艺研究[J].食品与机械,2016,32(8):159-162,219.
[20]张亚,宋焕禄,李沛,等.酵母抽提物中香气活性化合物与前驱物---氨基酸之间关系研究[J].食品科技,2016,41(2):2-8.
[21]陈志颖,张子健,焦瑞杰,等.利用啤酒废酵母扩培物制备富含谷胱甘肽酵母抽提物[J].中国酿造,2015,34(11):61-65.
[22]郑美娟,华雯,余华顺,等.蛋白酶复配技术的研究及其在酵母抽提物中应用[J].轻工科技,2015,31(11):14-17.
[23]杜冰,黄继红,程燕锋,等.双螺杆挤压膨化破碎啤酒酵母细胞壁的研究[J].中国酿造,2009(12):26-29.
[24]刘明源,张美硕,杨艺,等.6种啤酒酵母细胞破壁处理方式的对比分析[J].现代农业科技,2012(6):340,342.
[25]陈学武,李俊英,张桂,等.采用纳米对撞机破碎酵母细胞的技术研究[J].食品与发酵工业,2004(4):70-73.
[26]韩少卿,张朝勇,刘飞,等.荷电超滤膜制备及对酵母味素超滤应用研究[J].中国食品添加剂,2005(6):98-102,115.
[27]李科德,曾庆孝.提升啤酒酵母抽提物整体风味优化工艺条件的研究[J].食品科学,2007(5):152-157.
[28]李科德,曾庆孝,黄国宏.风味化啤酒酵母抽提物制备工艺的优化[J].华南理工大学学报(自然科学版),2007(4):134-138.
[29]麦平珍,莫世艺.酱香风味酵母抽提物的制备[J].食品工业,2006(6):53-55.
[30]王培杰.酵母抽提物改善鸡精调味料风味[J].食品安全导刊,2017(21):106.
[31]孔德柱,郑英亮,李沛.KOKUMI型酵母抽提物在黄豆酱中的品质提升研究[J].中国调味品,2017,42(5):52-56.
[32]王家友,戈蕾.酵母抽提物在酱中的应用[J].中国调味品,2016,41(10):90-92.
[33]孙合群,李沛,郭辉,等.纯品型酵母抽提物在火锅底料中的应用研究[J].中国调味品,2015,40(8):54-57,61.
[34]郭辉,陈能用,陈建,等.UMAMI型酵母抽提物对料酒的风味品质提升效果研究[J].中国调味品,2017,42(6):67-71.
[35]张灵芬,陈耿文,符姜燕,等.一种高I+G型酵母抽提物酱油的生产工艺研究[J].安徽农学通报,2016,22(15):121-123.
[36]郭辉,赵丽娟,李沛.UMAMI型酵母抽提物在食醋中的应用[J].中国调味品,2016,41(6):59-64.
[37]郭辉,李沛,李库.Umami型酵母抽提物对无添加酱油的品质提升作用[J].中国调味品,2015,40(11):75-77.
[38]刘政芳,颜明,李知洪,等.鸡精专用酵母抽提物的研制与应用[J].食品科技,2005(1):59-61.
[39]任艳艳,张水华,王启军.酵母抽提物改善鸡精调味料风味的研究[J].中国食品添加剂,2004(1):103-105.
[40]周朝晖.酵母抽提物对发酵酱油品质影响研究[J].中国调味品,2016,41(5):57-60.
[41]周尚庭,李沛,郭辉.谷氨酰胺酶和酵母抽提物对无添加酱油的品质提升研究[J].中国调味品,2016,41(5):45-50.
[42]Viera E F,Carvalho J,Pinto E,et al.Nutritive value,antioxidant activity and phenolic compounds profile of brewer's spent yeast extract[J].Journal of Food Composition&Analysis,2016,52:44-51.
[43]Pancrazio G,Cunha S C,de Pinho P G,et al.Spent brewer's yeast extract as an ingredient in cooked hams[J].Meat Science,2016,121:382-389.
[44]李库,李沛,唐冠群,等.酵母抽提物在肉制品中的应用研究[J].肉类研究,2005(9):19-22.
[45]廖国洪.酵母精在膨化食品调味料中的应用[J].食品工业科技,1997(3):80-81.
[46]孔令会.新型调味基料在休闲食品中的应用[J].中国食品添加剂,2008(S1):278-281.