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商品の詳細:
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| 物理的特性: | ライトホワイトパウダー | 酵素活性: | 30000U/g |
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| 溶解性: | 水に溶ける | 最適なpH値: | 7.0～8.0 |
| 最適な温度: | 50～55℃ | 製品実行基準: | GB1886.174-2016 |
| 加算額: | 0.1～0.3％（状況により異なります） | 酵素加水分解時間: | 従来の加水分解：1～6時間 |
Flavor enzyme is a biological enzyme preparation fermented by Aspergillus oryzae strains and refined through modern biotechnology. It is an endonuclease that can degrade bitter peptides into amino acids, enhancing or improving the taste and flavor of hydrolysates. In the field of seasoning, hydrolyzed meat protein releases umami amino acids (such as glutamic acid and aspartic acid) to enhance meat flavor. Specifications: Origin Nanning, Guangxi, China Physical properties
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