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제품 상세 정보:
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| 물리적 특성: | 가벼운 흰색 가루 | 효소 활성: | 30000U/g |
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| 용해도: | 물에 용해됨 | 최적의 pH 값: | 7.0-8.0 |
| 최적의 온도: | 50-55℃ | 제품실행기준: | GB1886.174-2016 |
| 추가금액: | 0.1-0.3% (실제 상황에 따라 다름) | 효소 가수분해 시간: | 기존 가수분해: 1~6시간 |
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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