Application of Yeast Extract P1018 in Zero Addition Soy Sauce

Recommended model: P1018
Suggested addition amount: 0.5-2.5%
Product features: The product is rich in small molecule peptides, with a taste nucleotide, a pure aroma, and can enhance the richness and richness of the product.

Effect:
1. Enhance freshness
Yeast extract P1018 is rich in a large amount of peptides, nucleotides, and amino acids that synergistically enhance the natural fermented flavor of soy sauce, which can significantly enhance the freshness of soy sauce.
2. Dilute unpleasant odors
Yeast extract P1018 is rich in small molecule peptides, which can mask and balance the acidity, astringency, and burnt bitterness brought by soy sauce fermentation, making the overall taste more harmonious.
3. Improve the mellow flavor of soy sauce
After fermentation, crude oil has a certain amount of small molecule peptides, but yeast extract P1018 will contain a larger amount of small molecule peptides that enhance the flavor of soy sauce, thereby enhancing its richness, prolonging its aftertaste, and giving it a better aftertaste.

The peptide molecules of P1018 are mainly 180-1000 Da, and the small peptides in this peptide segment can enhance the strong taste and complement the small peptide molecules in soy sauce fermentation. The small peptides in yeast extract can effectively increase the freshness and deliciousness. Adding yeast extract can effectively reduce bitterness, mask bad taste, and enhance the full flavor and richness of soy sauce products.