Product introduction

Flavor enzyme is produced by our company using Aspergillus oryzae fermentation, through advanced extraction technology microfiltration, ultrafiltration, vacuum freeze-drying technology, strict control of the number of microorganisms, can reach the food grade standards.

1. Flavor enzymes contain both endoprotease and exonuclease activities, which can be used to remove the bitter peptide chain of low hydrolysis products and completely degrade them to amino acids. They can also be used to completely hydrolyze proteins to enhance and improve the flavor of hydrolysates.

2. At a certain temperature, pH value and substrate concentration, the exendase in the flavor enzyme reacts with the bitter polypeptide protein in the hydrolysate of plants and animals to produce hydrolyzed animal protein (HAP) or hydrolyzed plant protein amino acid hydrolysate (HVP), and then these hydrolysates and amino acids together with the reducing sugar undergo Maillard reaction. Produces a variety of natural aromas and flavors.

3, the use of flavor enzyme enzymatic hydrolysis of animal protein hydrolysates, complete hydrolysis, protein effective utilization rate of more than 90%, its amino acid content is high, good flavor, strong, no bitterness.

4. Enzyme preparation is a pure natural biological protein, which will be inactivated after food processing, so it is safer and non-toxic for the human body, and the meat food after enzyme processing contains a large number of amino acid nutrients, which is very beneficial to human health.

Scope of application

1. Bone/meat by-product processing;

2. Production of ostein, bone oil, bone glue and collagen;

3, heat reaction bone soup powder, calcium and phosphorus preparation and other products;

4. Skeleton and protein hydrolysis of aquatic fish, shrimp, oysters, clams and seafood;

5. Hydrolyze animal protein HAP;

6, plasma protein powder, heme.

Usage method

The substrate concentration is 25%-50%, the amount of addition is 0.1-0.2% (based on the dry weight of the material), and the reaction condition is hydrolyzed for 3-5 hours at a temperature of 50 ° C and a natural pH value (depending on the degree of hydrolysis).

"After the hydrolysis is completed, the temperature is raised to 130-140 ° C and kept warm for 1 hour to facilitate the Maillard reaction of hydrolyses, amino acids, and reducing sugars."

Matters needing attention

Flavor enzyme belongs to the pure natural enzyme preparation, is protein, edible enzyme preparation of food like eating food containing protein, is beneficial to the human body.

For some sensitive people, direct ingestion of highly concentrated enzyme powder or aerosol droplets may cause allergy, and prolonged exposure may irritate skin, eyes and mucosal tissues. It is recommended to wear a mask, eye mask and other protective equipment during the operation. The remaining or spilled enzyme powder should be treated in time.

Flavor enzymes are bioactive substances that are easily inhibited and destroyed by heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants.Therefore, contact with flavor enzymes should be avoided during storage or use.

Note：Product information may be optimized and upgraded. Please refer to the actual label information for accuracy.