Flavour Enzyme Food Grade, Food Hydrolysis to Remove Bitterness

summary

The flavor enzyme is produced by the company through Aspergillus oryzae fermentation and refined by advanced extraction processes such as microfiltration, ultrafiltration and vacuum freeze-drying technology. The number of microorganisms is strictly controlled and can reach the food level standard.

It is a biological preparation refined by liquid submerged fermentation with excellent strains, which conforms to the food chemical Pharmacopoeia (FCC).

Product features:

1. Flavor enzymes include endoprotease and exopeptidase activities, which can be used to remove the bitter peptide chain of products with low degree of hydrolysis and completely degrade it into amino acids, and can also be used to completely hydrolyze proteins, enhance and improve the flavor of hydrolysates, so as to make the fresh flavor more rich.

2. At a certain temperature, pH value and substrate concentration, the exonuclease in the flavor enzyme reacts with the bitter polypeptide protein in the animal and plant hydrolysate to generate hydrolyzed animal protein (HAP) or hydrolyzed plant protein amino acid hydrolysate (HVP), and then these hydrolysates and amino acids react with reducing sugars to produce natural aroma and taste of various flavors.

3. The hydrolysate of animal protein hydrolyzed by flavor enzyme is thoroughly hydrolyzed, the effective utilization rate of protein is more than 90%, the amount of amino acids is high, the flavor is good, strong, and there is no bitterness.

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

Product properties: light yellow solid powder

Application field:

1. Bone / meat by-product processing;

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

3. Heat reaction bone soup powder, calcium and phosphorus preparations and other products;

4. The skeleton and proteolysis of aquatic fish, shrimp, oyster, clam and seafood;

5. Hydrolyzed animal protein HAP;

6. Plasma protein powder and heme.

Action mechanism:

The flavor enzyme can make the hydrolysate form a unique flavor and reduce the bitterness caused by hydrolysis. Its principle is to cut the peptide bond inside the polypeptide by endoprotease to form short chain peptides, some of which contain hydrophobic amino acids, thus becoming bitter peptides. The exoenzyme is used to cut and release one amino acid from the end of the polypeptide chain each time, so as to completely degrade the bitter peptides into amino acids.

The characteristics of the protein hydrolysate are determined by the degree of hydrolysis and the structure of the peptide produced, which in turn depends on the nature of the protein, the characteristics of the enzymes used, and the hydrolysis conditions, especially pH and temperature.

PB03-2

Service conditions:

The substrate concentration is 25% - 50%, the addition amount is 0.1-0.2%, and the hydrolysis time is 3-5 hours (depending on the degree of hydrolysis) under the reaction conditions of 50 ℃ and natural pH.

After hydrolysis, raise the temperature to 100-105 ℃ and keep it for 1 hour to facilitate Maillard reaction among hydrolysate, amino acid and reducing sugar.

Hydrolysis process flow:

Animal and plant protein pretreatment (stirring and adding water) → adding 0.1 ~ 0.2% of endoprotease + 0.2 ~ 0.4% of flavor enzyme (based on raw materials) → hydrolysis at 50 ~ 58 ℃ for 2 ~ 6h → enzyme killing at 85 ℃ or above → post-treatment of hydrolysate

Note: if the hydrolysis time is less than 8h, flavor enzyme and endoprotease can be added at the same time. If the hydrolysis time is more than 10h, flavor enzyme can be added 2 ~ 3H later.