Application of yeast extract L1036 in soy sauce

Recommended model: L1036
Suggested dosage: 0.2-2.5%
Product features: The product is rich in small molecule peptides and has a taste nucleotide. The characteristic flavor is rich and mellow, which can enhance the strong sense of the product.
Effect: When 0.3% L1036 is added to crude oil, it can significantly enhance the richness and freshness of soy sauce when 0 is added. This is because yeast extract L1036 is rich in a large amount of peptides, nucleotides, and amino acids, which synergistically enhance the natural fermented freshness and richness of soy sauce; 2. At the same time, due to the fleshy texture of yeast extract, L1036 has a distinct and rich characteristic flavor, which can balance the sourness and burnt bitterness that may occur in fermented crude oil, dilute adverse flavors, and make the overall taste more harmonious; 3. When the amount of L1036 is increased to 0.5% and the amount of white sugar is increased to 2.5%, the aftertaste of soy sauce can be significantly prolonged. At the same time, the taste is stronger, softer, and more harmonious. This is because the fermented crude oil has certain small molecular peptides, but yeast extract L1036 can compensate for the peptide fragments that are not available in the fermented crude oil, thereby enhancing the thick and aftertaste of soy sauce. Under the sweet effect, the overall taste is softer and more harmonious.
The small peptide molecules in yeast extract L1036 can effectively increase the freshness and deliciousness of soy sauce. Adding yeast extract can effectively reduce the bitterness of soy sauce, mask bad taste, enhance the richness and richness of soy sauce product taste, and enhance the overall soft and coordinated taste.