How to use yeast extract

Maybe many friends only know that yeast is used to ferment dough, but they don’t know that yeast can also be extracted. Yeast extract is mainly used in food additives and cosmetics because the substances it contains have many benefits to the human body. For example, instant noodles, chicken essence, food flavors, meat products, etc., yeast extracts are present in many foods.

Because yeast extract is rich in nutrients and has good processing performance, it can often effectively enhance the freshness and mellowness of products in some food processing, while alleviating the saltiness and sourness of products and masking odors. Yeast extract has been well used in many food processing industries.

1. Instant noodles

Seasoning 0.5-4.0

Noodles 0.5-1.5

Adding it to the seasoning package can enhance the freshness and mellowness of the product and improve its palatability and nutrition.

Adding it to the dough can improve and enhance the taste of the noodles and increase their nutrition.

2. Chicken Essence

0.5—4.0

Effectively increase the content of amino nitrogen, total nitrogen and flavor nucleotides in chicken essence, making it easier to meet standard requirements. Effectively enhance the flavor of chicken essence, make it mellow and delicious, and improve the quality of the product.

3. Food flavors

2-15%

As a flavor base, it provides a carrier for taste and aroma, making the flavor effect more fully reflected

4. Meat products

0.2—1.0

Enhance color; enhance meat flavor, mask bad smell; enhance product freshness, improve product meat flavor and mellow taste, improve authenticity; improve slicing performance; make tissue denser and cut surface smoother

5. Sauce and marinade products

0.6—4.0

Enhance color; strengthen flavor, enhance the product's freshness, meaty texture and thickness, and increase appetite.

Improve the utilization rate of brine soup.

6. Hot pot

0.2—5.0

Enhance the freshness and richness, and cover up the meaty smell

7. Baked goods

Within 1.0

Provide flavor, improve taste and structure

8. Puffed food

0.5—5.0

Coordinate the aroma of various spices; balance the taste of various condiments; enhance the mellowness and enrich the taste.

9. Soy sauce

0.4—1.5

Mask the unpleasant odor produced during processing and highlight the flavor of the product.

Coordinate and balance the flavors, moderate the direct impact of the product, and make the taste more natural, soft and mellow.

Improve product quality indicators such as amino acid nitrogen.