酵母的应用领域(I)– 食品工业Application fields of yeast (I)– Food industry

author: Angel

1、发酵食品 Food fermentation

用酵母制作的面包和馒头更营养、更健康、更卫生。

The bread and steamed bread made of yeast are more nutritional, healthy and hygienic.

酵母将面粉中淀粉分解后的糖类物质转化为二氧化碳等,使面团在气体作用下变得蓬松。酵母发酵具有“天然、营养、方便、快速”的特点,从根本上解决了老面发酵等传统发酵方法存在的发酵速度慢、不卫生、易发酸等特点。

Yeast transforms the carbohydrate decomposed by starch in the flour into carbon dioxide and other chemical elements and makes the dough fluffy under the effect of the gas. Yeast fermentation, “natural, nutritional, convenient and fast”, fundamentally resolves the shortcomings of traditional fermentation method such as sour dough fermentation – low fermentation, unhygienic, and easy to turn sour.

而糖分解出来的酒精便使得面团具有了特殊的香味,为面包和馒头增加了更好的口感。

The alcohol produced by breakdown of sugar gives the dough a special flavor, and enhances the taste of bread and steamed bread.

在发酵过程中,酵母还可以分解面粉中抑制人体对矿物质吸收的植酸,使人们轻松获取钙、铁、锌等矿物质营养。

In the fermentation process, yeast can also break down the phytic acid in the flour that inhibits human body to absorb minerals, and allow people to easily obtain mineral nutrition as calcium, iron, zinc, etc.

2YE应用于调味领域 YE applied in flavor field

科学研究发现,人们能感受到的美味主要来源于三种物质:谷氨酸、肌苷酸、鸟苷酸。

Scientific research has found that the pleasant taste that people can feel mainly comes from three substances: glutamate, inosinic acid, and guanylic acid.

海带中存在大量的谷氨酸,香菇中存在大量的鸟苷酸,鲤鱼中存在大量的肌苷酸。如果将三种物质结合起来,便形成了最鲜美的口感。

Kelp is rich in glutamic acid, champignon is rich in guanylate, and carp is rich in inosinic acid. The combination of the three substances will form the most enjoyable taste.

YE(即酵母抽提物)以天然食用酵母为原料,采用现代生物技术,将细胞内的蛋白质、核酸等降解制成营养型调味料,富含谷氨酸、肌苷酸和鸟甘酸等多种营养物质,是国际流行的新型高档调味料。在发达国家和地区YE已替代传统调味料被广泛应用到食品、调味品当中,是“清洁标签”的重要标志性配料。

Taking the natural edible yeast as the raw material, YE (yeast extract) adopts modern bio-technology to decompose the protein, nucleic acid, etc. in the cell into nutritional flavoring, which is rich in a variety of nutrients as glutamic acid, inosinic acid and guanylic acid as the international popular new top-grade flavoring. In the developed countries and regions, YE has replaced traditional flavoring and been widely applied in food and flavor as an important iconic ingredient with “clean label”.

 

3、饮料酒领域 Beverage and alcohol field

酵母之所以能把糖变成酒精,是因为酵母的细胞里面含有一些称为酶的蛋白质。这些酶是良好的生物催化剂,它们将葡萄糖等糖类有机物质分解,提供它们活动、繁殖所需要的能量,而代谢产物便形成了酒精,这是一种生化反应的结果。

The reason why yeast can transform sugar into alcohol is that the yeast cell contains some proteins known as enzymes. These enzymes are good biological catalysts, which break down the organic matter as glucose and other carbohydrates, provide the energy required by their activity, reproduction, and the metabolite forms alcohol as a result of biochemical reaction 

1、发酵食品 Food fermentation

用酵母制作的面包和馒头更营养、更健康、更卫生。

The bread and steamed bread made of yeast are more nutritional, healthy and hygienic.

酵母将面粉中淀粉分解后的糖类物质转化为二氧化碳等,使面团在气体作用下变得蓬松。酵母发酵具有天然、营养、方便、快速的特点,从根本上解决了老面发酵等传统发酵方法存在的发酵速度慢、不卫生、易发酸等特点。

Yeast transforms the carbohydrate decomposed by starch in the flour into carbon dioxide and other chemical elements and makes the dough fluffy under the effect of the gas. Yeast fermentation, “natural, nutritional, convenient and fast”, fundamentally resolves the shortcomings of traditional fermentation method such as sour dough fermentation – low fermentation, unhygienic, and easy to turn sour.

而糖分解出来的酒精便使得面团具有了特殊的香味,为面包和馒头增加了更好的口感。

The alcohol produced by breakdown of sugar gives the dough a special flavor, and enhances the taste of bread and steamed bread.

在发酵过程中,酵母还可以分解面粉中抑制人体对矿物质吸收的植酸,使人们轻松获取钙、铁、锌等矿物质营养。

In the fermentation process, yeast can also break down the phytic acid in the flour that inhibits human body to absorb minerals, and allow people to easily obtain mineral nutrition as calcium, iron, zinc, etc.

 

2YE应用于调味领域 YE applied in flavor field

科学研究发现,人们能感受到的美味主要来源于三种物质:谷氨酸、肌苷酸、鸟苷酸。

Scientific research has found that the pleasant taste that people can feel mainly comes from three substances: glutamate, inosinic acid, and guanylic acid.

海带中存在大量的谷氨酸,香菇中存在大量的鸟苷酸,鲤鱼中存在大量的肌苷酸。如果将三种物质结合起来,便形成了最鲜美的口感。

Kelp is rich in glutamic acid, champignon is rich in guanylate, and carp is rich in inosinic acid. The combination of the three substances will form the most enjoyable taste.

YE(即酵母抽提物)以天然食用酵母为原料,采用现代生物技术,将细胞内的蛋白质、核酸等降解制成营养型调味料,富含谷氨酸、肌苷酸和鸟甘酸等多种营养物质,是国际流行的新型高档调味料。在发达国家和地区YE已替代传统调味料被广泛应用到食品、调味品当中,是清洁标签的重要标志性配料。

Taking the natural edible yeast as the raw material, YE (yeast extract) adopts modern bio-technology to decompose the protein, nucleic acid, etc. in the cell into nutritional flavoring, which is rich in a variety of nutrients as glutamic acid, inosinic acid and guanylic acid as the international popular new top-grade flavoring. In the developed countries and regions, YE has replaced traditional flavoring and been widely applied in food and flavor as an important iconic ingredient with “clean label”.

 

3、饮料酒领域 Beverage and alcohol field

酵母之所以能把糖变成酒精,是因为酵母的细胞里面含有一些称为酶的蛋白质。这些酶是良好的生物催化剂,它们将葡萄糖等糖类有机物质分解,提供它们活动、繁殖所需要的能量,而代谢产物便形成了酒精,这是一种生化反应的结果。

The reason why yeast can transform sugar into alcohol is that the yeast cell contains some proteins known as enzymes. These enzymes are good biological catalysts, which break down the organic matter as glucose and other carbohydrates, provide the energy required by their activity, reproduction, and the metabolite forms alcohol as a result of biochemical reaction

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