摘要
呈味核苷酸被越来越广泛地应用于酱腌菜的制作,以提高产品的风味;而市售榨菜在货架期中鲜味会有较明显的下降。文章研究了榨菜中呈鲜物质在货架期含量的变化,将不同的IMP和GMP配比的呈味核苷酸用于榨菜的调鲜,并对IMP和味精的使用配比进行了优化。试验结果发现:核苷酸能明显增加榨菜的鲜味,提高榨菜的品质;而GMP的不稳定性是市售榨菜鲜味下降的主要原因。0.04%的IMP和0.72%的味精复配使用能够明显提升榨菜的鲜味并能降低使用成本。
The umami synergy between nucleotides（disodium-5＇-inosinate and disodium-5＇-guanylate） and monosodium glutamate are more widely used in the products of preserved vegetable,however the umami taste of these products would decreases in the shelf life.The analysis of the umami substance indicated that guanylate was unstable in preserved vegetables in shelf life.The ratio of 0.04% inosinate and 0.8% monosodium glutamate was optimized in the preserved vegetables in terms of umami taste and cost.
出处
《中国调味品》
CAS
北大核心
2010年第12期77-79,共3页
China Condiment
关键词
肌苷酸
鸟苷酸
稳定性
榨菜
鲜
IMP
GMP
stability
preserved vegetable
umami
