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Èkstrak ragi

Saka Wikipédia Jawa, bauwarna mardika basa Jawa
Ekstrak ragi minangka bahan umum ing sup sing disiapake kanthi komersial (kaleng, beku, utawa wajan). [1] [2] Iki minangka panambah rasa kayata monosodium glutamate (MSG).

Ekstrak ragi kalebu isi sel ragi tanpa tembok sel ; [3] digunakake minangka aditif panganan utawa rasa rasa, utawa minangka nutrisi kanggo media budaya bakteri . Iki asring digunakake kanggo nggawe rasa gurih lan sensasi rasa umami, [4] lan bisa ditemokake ing macem-macem panganan rangkep, [5] kalebu panganan beku, krupuk, panganan cemilan, kuah, stok lan liya-liyane. Dheweke sugih karo vitamin B (nanging ora B12 ), lan utamane penting kanggo vegan lan vegetarian . Ekstrak ragi lan panganan sing difermentasi ngemot asam glutamat (glutamat gratis), asam amino sing nambah rasa umami. Asam glutamat ditemokake ing daging, keju, jamur (jamur), lan sayuran - kayata brokoli, lan tomat. [6] [7] Ekstrak ragi ing bentuk cair bisa dikeringake dadi tempel ringan utawa bubuk garing (nanging iki ora padha karo ragi nutrisi ).

[8]

Proses nggawe ekstrak ragi ditemokake ing abad kaping 19 dening Justus von Liebig . [9] Sel ragi dipanasake nganti pecah, banjur enzim pencernaan sel dhewe mecah protein dadi senyawa sing luwih gampang ( asam amino lan peptida ), sawijining proses sing diarani autolisis . [10] Tembok sel sing ora larut banjur dipisahake karo sentrifuge, saring, lan biasane pepe dikeringake . [11]

Referensi

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  1. ↑ "Handcrafted chicken soup doesn't happen in 30 minutes, but it can take less work than you might think". National Post. 17 April 2017. Dibukak ing 27 September 2018.
  2. ↑ "Campbell Rethinks Its Soup Recipe as Consumer Tastes Change". The New York Times. 10 November 2015. Dibukak ing 27 September 2018.
  3. ↑ Umami: Unlocking the Secrets of the Fifth Taste. Arts and Traditions of the Table: Perspe. Columbia University Press. 2014. kc. 172. ISBN 978-0-231-16890-8. Dibukak ing 27 September 2018.
  4. ↑ Baines, D.; Seal, R. (2012). Natural Food Additives, Ingredients and Flavourings. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. kc. 296. ISBN 978-0-85709-572-5. Dibukak ing 27 September 2018.
  5. ↑ Costello, Rose (21 March 2013). "Do you really know what exactly is in your frozen chips?". The Irish Times. Dibukak ing 27 September 2018.
  6. ↑ "Your guide to glutamate (+vegan queso salsa dip)". WhyFoodWorks (ing basa Inggris Amérika Sarékat). Diarsip saka sing asli ing 2020-07-09. Dibukak ing 2016-04-15.
  7. ↑ Renton, Alex (2005-07-10). "If MSG is so bad for you, why doesn't everyone in Asia have a headache?". The Guardian (ing basa Inggris). Dibukak ing 2018-04-06.
  8. ↑ Bond, Owen. "Benefits of Yeast Extract". Livestrong.com (ing basa Inggris Amérika Sarékat). Dibukak ing 2018-04-04.
  9. ↑ https://www.telegraph.co.uk/foodanddrink/foodanddrinknews/8922483/Marmite-profile-of-a-yeast-based-spread.html
  10. ↑ "Here's how food companies sneak MSG into foods". Business Insider. Dibukak ing 2018-04-05.
  11. ↑ George A. Burdock, Encyclopedia of Food and Color Additives 3:2972, CRC Press, 1997, ISBN 0849394147
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