The new seasoning base material is based on the seasoning base material processed with amino acids such as HVP, HAP, yeast extract, etc., using controllable enzymatic hydrolysis technology and microbial biomimetic hydrolysis technology to control the degree and method of protein degradation, supplemented by efficient separation technology The flavoring base rich in taste peptides prepared by microcapsule embedding technology, controllable Maillard fragrance technology, etc. is a flavoring base material processed with taste peptides, and its taste peptide content usually reaches 50%. %the above.

Process characteristics of the new seasoning base material:

1) Multi-enzyme synergistic deep hydrolysis

The compound protease can greatly improve the effect of protein digestion. By selectively adding neutral, acidic and compound proteases step by step, the working condition gradient of multi-enzyme symbiosis can be determined, so that the ammonia nitrogen generation rate can reach more than 50%. In comparison, the generation rate of ammonia nitrogen has increased by nearly 9 times.

2) Add multiple enzymes step by step. By adding multiple enzymes step by step, the generation rate of ammonia nitrogen is further improved.

market expectation:

The natural taste of the new seasoning base material can particularly enhance the thick taste and aftertaste of the food, make the original taste of the product more natural, and the aftertaste more sweet, and can provide various nutritional functions of small peptides, which can be conveniently and widely used in instant noodles , Snack foods, meat products, compound seasonings and other food seasoning.