降盐增鲜用YE Using YE to Reducing Salt and Enhancing Flavor

author:Angel

在中国的菜肴烹饪中,盐和味精的比例一般是4:1左右。食盐是味精的助鲜剂,味精要在有食盐存在的情况下才显示鲜味,而且二者的不同添加量之间存在着定量关系,一般味精的添加量与食盐添加量成反比。所以说人们在品尝鲜味的同时也摄入了大量的食盐。

The proportion of sale and monosodium glutamate in Chinese cooking is generally about 4:1. Salt enhances the flavor of monosodium glutamate, and the flavor of monosodium glutamate is produced only being mixed with salt. The different amounts of the two has a quantitative relation, the amount of MSG is generally in inverse proportion to salt. Therefore, we taste the flavor as well as a large amount of salt.

中国营养学会推荐的食盐摄入量为6克,而实际上中国居民日平均摄入量为12克,超出1倍。过量的食盐,会造成水、钠在体内的潴留,血容量增加导致血管壁的侧压力增加,是高血压、血管硬化的重要原因之一。

The amount of salt intake recommended by Chinese Nutrition Society is 6g, and in fact, the daily average salt intake of the Chinese is 12g. The excessive amount of salt can result in the retention of water and sodium in the body, the blood volume increase causes the increased lateral pressure of blood vessel wall, which is the important cause of high blood pressure and angiosclerosis.

国际上,YE(酵母抽提物)在低盐食品中的应用是一种趋势。降低食品中的盐就是降低了氯化钠的用量,因而会导致鲜味下降,越来越多的食品企业采取添加YE(酵母抽提物)的方法使得低盐的食品保持更醇厚的美味。YE(酵母抽提物)能够将人体的口中的鲜味受体接受功能放大,同样也把对钠离子的感受效应放大,因此尽管盐(氯化钠)含量已经降低,但人的感受没有降低;所添加YE的食品,在低盐的情况下,也能满足人们对美味的需要。

The application of YE (yeast extract) in the low-salt food is a trend in the world. To reduce the salt in the food means less sodium chloride, which will lead to the flavor loss, therefore, more and more food enterprises add YE (yeast extract) to enable the low-salt food to maintain mellower taste. YE (yeast extract) can amplify the acceptance function of flavor receiver in the mount, as well as the taste effect on the sodium ions, therefore, the sense is not reduced in despite of the reduced content of  salt (sodium chloride); the food added with YE can meet the demand on good taste in the situation of low salt.

      国际调味专家认为,由于酵母抽提物含有丰富的核苷酸,少量使用既有效果且没有酵母气味。食品中的钠和脂肪有一种特殊的味感,当钠和脂肪的量降低时,添加酵母抽提物可以重建这种钠和脂肪味道。

International condiment experts believe that the yeast extract is rich in nucleotides, and the use of a small amount of YE can be effective without yeast smell. The sodium and fat in the food have a special taste, when the amount of sodium and fat is reduced, the yeast extract can reconstruct the taste of sodium and fat.

据悉:YE是源自天然食用酵母的国际新型调味料,含有丰富的核苷酸、肌苷酸、鸟甘酸等营养型美味前体物质。目前,在欧盟、美国、日本、韩国等发达国家和地区,YE已成为高档食品和调味品中普遍采用的天然、安全的核心原料。

It’s known that: YE is a new international condiment derived from natural edible yeast, as well as the nutritional delicious precursor substance rich in nucleotides, inosinic acid, guanylic acid, etc. At present, YE has become the natural and safe core raw material in the top-grade food and condiment in the European Union, the United States, Japan, Korea and other developed countries and regions.

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