Tuam Tshoj Supply Food Grade Food Grade neutral protease Enzyme Powder Rau Additive Nrog Nqe Zoo
Product Description
Taw qhia rau zaub mov qib nruab nrab protease
Khoom noj khoom haus-qib nruab nrab protease yog ib qho enzyme ua haujlwm nyob rau hauv ib puag ncig nruab nrab lossis ze- nruab nrab pH thiab feem ntau yog siv los ua cov protein ntau. Nws tuaj yeem rhuav tshem cov protein ntau molecular mus rau hauv me me peptides thiab amino acids, thiab yog siv dav hauv kev ua zaub mov thiab lwm yam haujlwm.
Cov yam ntxwv tseem ceeb:
1. Source: Neutral protease feem ntau yog muab los ntawm cov kab mob (xws li cov kab mob thiab cov fungi) los yog cov nroj tsuag thiab undergoes fermentation thiab purification kom nws muaj kev nyab xeeb thiab ua tau zoo.
2. Cov xwm txheej ua haujlwm: Qhia pom kev ua haujlwm zoo ntawm pH nruab nrab (feem ntau ntawm 6.0 thiab 7.5), haum rau ntau qhov chaw ua zaub mov.
3. Soy sauce thiab condiments: Siv los ua kom cov amino acid cov ntsiab lus thiab txhim khu tsw.
4. Fermented Foods: Txhim kho kev ntxhib los mos thiab tsw hauv fermented soy khoom thiab lwm yam khoom noj fermented.
Cov ntsiab lus
Khoom noj khoom haus-qib nruab nrab protease muaj ntau lub luag haujlwm hauv kev ua zaub mov thiab tuaj yeem txhim kho kev ntxhib los mos, tsw thiab muaj txiaj ntsig zoo ntawm cov zaub mov. Nws yog ib qho tseem ceeb muaj nyob rau hauv ntau txoj kev tsim khoom noj.
COA
| Cov khoom | Specifications | Cov txiaj ntsig |
| Qhov tshwm sim | Dawb ntws ntawm lub teeb daj khoom hmoov | Ua raws |
| tsw | Cov yam ntxwv tsw ntawm fermentation tsw | Ua raws |
| Mesh Loj/Sieve | NLT 98% Los ntawm 80 mesh | 100% |
| Kev ua ntawm enzyme (Food-grade neutral protease) | 110000u/g
| Ua raws |
| PH | 57 | 6.0 |
| Poob rau ziab | 5 ppm | Ua raws |
| Pb | 3 ppm | Ua raws |
| Tag Nrho Phaj suav | 50000 CFU/g | 13000 CFU / g |
| E. Coli | Tsis zoo | Ua raws |
| Salmonella | Tsis zoo | Ua raws |
| Insolubility | ≤ 0.1% | Tsim nyog |
| Cia | Khaws rau hauv cov hnab ntim cua nruj poly, hauv qhov chaw txias thiab qhuav | |
| Txee lub neej | 2 xyoos thaum khaws cia zoo | |
Muaj nuj nqi
Khoom noj khoom haus-qib nruab nrab protease yog ib qho enzyme ua haujlwm nyob rau hauv ib puag ncig nruab nrab lossis ze- nruab nrab pH thiab feem ntau yog siv los ua cov protein ntau. Nws cov nta muaj xws li:
1. Protein hydrolysis: Nws tuaj yeem decompose loj protein molecules rau hauv me me peptides thiab amino acids, txhawb kev zom thiab nqus, thiab yog haum rau ntau yam khoom noj.
2. Txhim kho saj: Txhim kho qhov kev ntxhib los mos ntawm cov khoom noj los ntawm decomposing protein, ua rau nws softer thiab smoother, tshwj xeeb tshaj yog nyob rau hauv cov nqaij thiab cov khoom siv mis nyuj.
3. Kev ua kom tsw qab: tso tawm cov amino acids thiab cov peptides me me los txhim kho qhov tsw ntawm cov zaub mov, tsim nyog rau kev tsim cov khoom qab zib thiab kua ntses.
4. Daim ntawv thov nyob rau hauv fermentation: Thaum lub sij hawm brewing thiab fermentation txheej txheem, nws txhawb lub decomposition ntawm cov protein thiab txhim kho fermentation efficiency.
5. Cov khoom noj mis nyuj: Hauv kev tsim cov cheese thiab yogurt, nws pab txhim kho kev ntxhib los mos thiab tsw thiab txhawb kev coagulation ntawm cov mis nyuj protein.
6. Cog cov protein ua: txhim kho cov protein digestibility thiab kev nqus cov as-ham hauv cov zaub mov uas cog.
7. Txhim kho cov khoom noj muaj txiaj ntsig zoo: Ua kom lub plab zom mov los ntawm hydrolyzing protein, haum rau cov khoom noj rau menyuam yaus thiab cov zaub mov ua haujlwm.
Cov ntsiab lus
Khoom noj khoom haus-qib nruab nrab protease muaj ntau lub luag haujlwm hauv kev ua zaub mov thiab tuaj yeem txhim kho kev ntxhib los mos, tsw thiab muaj txiaj ntsig zoo ntawm cov zaub mov. Nws yog dav siv nyob rau hauv cov nqaij, khoom noj siv mis, brewing, condiments thiab lwm yam teb.
Daim ntawv thov
Kev siv cov zaub mov qib nruab nrab protease
Khoom noj khoom haus-qib nruab nrab protease yog siv dav hauv kev lag luam khoom noj, feem ntau suav nrog cov hauv qab no:
1. Cov khoom siv mis nyuj:
Cheese Production: Siv los txhim kho kev ntxhib los mos thiab tsw ntawm cheese thiab txhawb kev coagulation ntawm cov kua mis protein.
Yogurt: Hauv kev tsim cov yogurt, pab txhim kho saj thiab sib xws.
2. Kev ua cov nqaij:
Nqaij tenderization: Siv los tenderize nqaij nyuj, nqaij npuas thiab nqaij qaib, thiab lwm yam, los txhim kho cov saj ntawm cov nqaij, ua rau nws softer thiab yooj yim rau zom.
3. Cog protein ua:
Khoom noj khoom haus cog qoob loo: Hauv kev ua cov protein cog, nws pab txhim kho kev zom zaub mov thiab nqus cov protein thiab txhim kho saj.
4. Soy Sauce thiab Condiments:
Amino Acid Tso Tawm: Hauv kev tsim cov kua ntses thiab lwm yam khoom noj, acid protease tuaj yeem zom cov protein, tso cov amino acids, thiab txhim kho tsw.
5. Cov khoom noj fermented:
fermented soy khoom: Hauv kev tsim cov taum pauv thiab kua mis, txhim kho kev ntxhib los mos thiab tsw.
6. Haus dej:
Cov dej haus ua haujlwm: Hauv qee cov kua txiv hmab txiv ntoo thiab dej haus, txhim kho saj thiab tsw thiab ua kom muaj txiaj ntsig zoo.
Cov ntsiab lus
Khoom noj khoom haus-qib nruab nrab protease plays lub luag haujlwm tseem ceeb hauv ntau qhov chaw ua zaub mov thiab tuaj yeem txhim kho qhov zoo, saj thiab tsw ntawm cov khoom kom tau raws li cov neeg siv khoom xav tau.
Ntim & Xa
