| 摘要 |
FIELD: food industry. ^ SUBSTANCE: yeast extract production method involves mixing in a reactor 250-400 weight parts (in conversion to dry substance) of a yeast extract, 6-10 weight parts of glucose, 20-40 weight parts of NaCl, 6-10 weight parts of glycine, 80-100 weight parts (in conversion to dry substance) of hydrolised vegetable protein and a corresponding quantity of water for ensuring concentration of the initial raw material in an amount of 25-40 wt % less water in the produced mixture. One performs thermal reaction in the produced mixture at a temperature of 100-130C and pH equal to 4.5-6.3 during 40-90 minutes. After the thermal reaction one adds 6-10 wt % of sodium glutamate and 1.0-3.0 wt % of disodium ribonucleotide. One filters the produced yeast extract. The filtrate containing the yeast extract is placed into a single-body falling-film evaporating apparatus; the filtrate concentrate is conditioned to 65 wt % and more. ^ EFFECT: yeast extract produced by the said method has a sauce aroma, a bright carmine colour specific to sauce and the corresponding umami taste and may be used for seasonings production. ^ 8 cl, 1 dwg, 3 tbl, 15 ex |
