Hydrolyzed plant protein (HVP)

This product uses soybeans or corn as raw materials, decomposes protein into free amino acids and peptides, and is spray-dried after filtration, decolorization, heavy metal removal, etc. The company adopts the low-temperature, low-acid, low-pressure (three-low) process originally created by Dr. The taste and flavor are pure and the aroma is soft and rich. The various amino acids decomposed are rich in nutrients and are the ideal raw materials for seasonings, etc., and are widely used in the food industry.
1. Quality Standard:
(
Unit:
)
:
Appearance: Brown or light yellow powder, good taste, delicious taste, rich in amino acids and peptides.
Total nitrogen., amino nitrogen., value, ~, sodium chloride ~
Total number of bacterial colonies: less than, coliform group: less than
Amino nitrogen., value, ~, chlorine Sodium chloride~
Salmonella, Shigella, Staphylococcus aureus, and hemolytic Streptococcus: not detected
2. Use:
The product has a unique flavor as a seasoning and is widely used in Chicken essence, various soups, sauce condiments, instant noodle seasoning packets, meat products, bread baked goods, home seasonings, quick-frozen foods, etc.
This product can supplement amino acids, improve nutritional content, and can increase freshness, improve taste, and mask odor. It can also reduce the usage of MSG and +, improve product quality, and reduce costs.
3. Recommended addition amount:
Fish essence: -
Seasonings, seasoning packets, instant noodle seasoning packets, various soups: ~
Various soups, soy sauce, etc.: ~
Meat products, bread and baked goods, home seasonings, quick-frozen foods.~
4. Packaging:
Paper bags or barrels, which are hygroscopic and need to be sealed for protection.
5. Shelf life: months