The Flavor Enzyme is refined by Aspergillus oryzae fermentation, advanced extraction technology, microfiltration, ultrafiltration concentration and drying technology, and then some flavor substances are added to screen and compound into compound flavor protease. The compound flavor protease is natural and safe, and can be applied to the hydrolysis of various animal and plant proteins. In the later stage, the flavor is optimized, the bitterness is removed, the taste is improved, and the animal and plant hydrolysis products with good flavor can be prepared, so as to improve the product quality and reduce the cost.
In the process of food processing, appropriate flavor enzymes are added to hydrolyze the flavor precursors, so as to release flavor substances and enhance and improve the flavor of food. Flavor enzyme can also control the bitterness of peptides.
Its principle is to cut off the peptide bond inside the polypeptide through internal protease to form short chain peptides, some of which contain hydrophobic amino acids, so they become bitter peptides. External enzyme is used to cut and release one amino acid from the end of polypeptide chain every time, so as to completely degrade bitter peptides into amino acids.
It contains aminopeptidase and carboxypeptidase, which can improve the degree of hydrolysis by hydrolyzing the polypeptide at the end, up to 75%.
1. Production of bone element, bone oil, bone glue and collagen;
2. Products such as heat-responsive bone soup powder, calcium and phosphorus preparations;
3. The skeleton and protein hydrolysis of aquatic fish, shrimp, oysters, clams and seafood;
4. Hydrolyzed animal protein HAP;
5. Plasma protein powder and heme.