Yeast Extract

The name of yeast extract , abbreviated as YE. It uses edible yeast with rich protein content as raw material and adopts modern technologies such as autolysis, enzymatic hydrolysis, separation, and concentration. Biological high-tech, a brown-yellow soluble paste or light yellow powdery pure natural product that is refined after degrading proteins and nucleic acids in yeast cells.

Yeast extract is a high-quality natural flavoring that has a wide range of uses in the food industry. Yeast extract is also an ideal biological culture medium raw material and the main raw material in the fermentation industry. Its efficacy is equivalent to 8 times that of yeast, which can maximize the production speed of strains and the yield of fermentation products.

Food Industry

1. Instant noodles

Adding it to the seasoning package can enhance the umami and mellow taste of the product, and improve the palatability and nutrition of the product; adding it to the noodle body can improve and enhance the taste of the noodle cake and increase its nutrition.

2. Chicken essence

It can effectively increase the amino nitrogen, total nitrogen and flavor nucleotide content in chicken essence, making it easier to meet the standard requirements. Effectively increase the freshness, make the chicken essence have a pure aroma, mellow and delicious taste, and improve the quality of the product.

3. Food flavors

As a flavor base, it provides a carrier for taste and aroma, allowing the flavor effect to be more fully reflected.

4. Meat products

Enhance the color; enhance the flavor of the meat and mask bad odor; enhance the deliciousness of the product, improve the original and mellow taste of the meat, and improve the authenticity; improve the slicing performance; make the tissue denser and the cut surface smoother.

5. Sauce-braised products

Enhance the color and luster; strengthen the flavor, enhance the umami, meat texture and rich taste of the product, increase appetite; improve the utilization rate of the old brine soup.

6. Catering hotpot

Enhance the deliciousness and richness, and cover up the fishy smell of meat

7. Baked goods

Provide flavor, improve taste and structure

8. Puffed food

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

9. Soy sauce

It masks the bad odors generated during processing and highlights the sauce aroma of the product; harmonizes and balances the taste, alleviates the direct feeling of the product, making the taste more natural, soft and mellow; and improves the quality indicators such as amino acid nitrogen of the product.

Fermentation industry raw materials: amino acids, antibiotics, APIs, VC and inosine, etc. Microbial culture medium: Pseudomonas, Acetobacter, Gluconobacter, Escherichia coli, Bacillus subtilis, Streptococcus lactis, Staphylococcus aureus, yeast and mycoplasma.

Yeast paste is a pure natural product obtained by (enzymatic hydrolysis) separation and concentration of fresh beer yeast emulsion. It is rich in a balanced variety of essential amino acids, B vitamins, nucleotides, peptides and trace elements, and is necessary for various microorganisms. growth elements.

Yeast paste is a thick, brown-yellow viscous liquid with a special odor but no rancid smell. It is soluble in water and turns yellow to brown when dissolved. The reaction is weakly acidic. Yeast extract treated with enzymatic hydrolysis has a higher amino nitrogen content, which is more conducive to bacterial culture.

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