Hāʻawi ʻo Kina i ka Food Grade Food Grade neutral protease Enzyme Powder No ka mea hoʻohui me ke kumu kūʻai maikaʻi loa
Hōʻike huahana
Introduction to food grade neutral protease
ʻO ka meaʻai-grade neutral protease he enzyme e hoʻoikaika ana i kahi ʻano pH kūʻokoʻa a kokoke-neutral a hoʻohana nui ʻia e hydrolyze i nā protein. Hiki iā ia ke hoʻohaʻahaʻa maikaʻi i nā protein molecular nui i loko o nā peptides liʻiliʻi a me nā waikawa amino, a hoʻohana nui ʻia i ka hoʻoili ʻana i ka meaʻai a me nā māla ʻē aʻe e pili ana.
Nā hiʻohiʻona nui:
1. Puna: Loaʻa pinepine ʻia ka protease kūʻokoʻa mai nā microorganisms (e like me ka bacteria a me nā haʻiki) a i ʻole nā mea kanu a hoʻomaʻemaʻe ʻia a hoʻomaʻemaʻe ʻia e hōʻoia i ka palekana a me ka pono.
2. Nā kūlana hana: Hōʻike i ka hana maikaʻi loa ma ka pH kūʻokoʻa (maʻamau ma waena o 6.0 a me 7.5), kūpono no nā ʻano hana ʻai meaʻai.
3. Soy sauce a me nā mea ʻono: Hoʻohana ʻia e hoʻonui i ka ʻike amino acid a hoʻonui i ka ʻono.
4. Nā meaʻai fermented: E hoʻomaikaʻi i ke ʻano a me ka ʻono o nā huahana soy fermented a me nā meaʻai fermented ʻē aʻe.
Hōʻuluʻulu
He nui nā hana o ka protease neutral grade meaʻai i ka hoʻoponopono ʻana i ka meaʻai a hiki ke hoʻomaikaʻi maikaʻi i ke ʻano, ka ʻono a me ka waiwai o ka meaʻai. He mea waiwai nui ia i nā kaʻina hana meaʻai.
COA
| Nā mea | Nā kikoʻī | Nā hualoaʻa |
| Ka nana aku | Kahe manuahi o ka pauda paʻa melemele māmā | Hoʻokō |
| ʻala | ʻAno ʻala o ka ʻala fermentation | Hoʻokō |
| Ka nui mesh/sieve | NLT 98% Ma o 80 mesh | 100% |
| ʻO ka hana o ka enzyme（Food-grade neutral protease） | 110000u/g
| Hoʻokō |
| PH | 57 | 6.0 |
| Pohō ma ka maloʻo | ＜5 ppm | Hoʻokō |
| Pb | ＜3 ppm | Hoʻokō |
| Helu Papa Nui | ＜50000 CFU/g | 13000CFU/g |
| E.Coli | ʻinoʻino | Hoʻokō |
| Salmonella | ʻinoʻino | Hoʻokō |
| Ka hoʻoheheʻe ʻole | ≤ 0.1% | Kupono |
| Waihona | Mālama ʻia i loko o nā ʻeke poli poli, ma kahi maloʻo a maloʻo | |
| Ola ola | 2 makahiki ke mālama pono ʻia | |
Hana
ʻO ka meaʻai-grade neutral protease he enzyme e hoʻoikaika ana i kahi ʻano pH kūʻokoʻa a kokoke-neutral a hoʻohana nui ʻia e hydrolyze i nā protein. Aia kona mau hiʻohiʻona:
1. Protein hydrolysis: Hiki iā ia ke hoʻoheheʻe i nā molekele protein nui i loko o nā peptides liʻiliʻi a me nā waikawa amino, e hoʻoikaika i ka digestion a me ka absorption, a kūpono ia no nā ʻano meaʻai.
2. E hoʻomaikaʻi i ka ʻono: E hoʻomaikaʻi i ke ʻano o ka meaʻai ma ka decomposing protein, e hoʻomaʻamaʻa a maʻalahi, ʻoi aku ka nui o ka ʻiʻo a me nā huahana waiu.
3. Hoʻonui i ka meaʻono: hoʻokuʻu i nā amino acids a me nā peptides liʻiliʻi e hoʻonui i kaʻono o ka meaʻai, kūpono no ka hanaʻana i nā meaʻono a me ka soy sauce.
4. Ke noi i ka fermentation: I ka wā o ka brewing a me ka fermentation kaʻina, hoʻoikaika ia i ka decomposition o ka protein a hoʻomaikaʻi i ka pono fermentation.
5. Ka hana ʻana i ka dairy: I ka hana ʻana i ka cheese a me ka yogurt, kōkua ia i ka hoʻomaikaʻi ʻana i ke ʻano a me ka ʻono a hoʻoikaika i ka coagulation o ka protein waiū.
6. Ka hana ʻana i ka protein kanu: E hoʻomaikaʻi i ka digestibility protein a me ka absorption nutrient i nā meaʻai mea kanu.
7. E hoʻomaikaʻi i ka waiwai waiwai: E hoʻonui i ka digestibility ma ka hydrolyzing protein, kūpono no ka meaʻai pēpē a me ka meaʻai hana.
Hōʻuluʻulu
He nui nā hana o ka protease neutral grade meaʻai i ka hana ʻai a hiki ke hoʻomaikaʻi maikaʻi i ke ʻano, ka ʻono a me ka waiwai o ka meaʻai. Hoʻohana nui ʻia ia i ka ʻiʻo, nā huahana waiū, brewing, condiments a me nā māla ʻē aʻe.
Palapala noi
Ka hoʻohana ʻana i ka protease kūʻokoʻa meaʻai
Hoʻohana nui ʻia ka protease neutral grade meaʻai i ka ʻoihana meaʻai, me ka nui o nā ʻano aʻe:
1. Ka hana ʻana i ka waiū:
Hana ʻia ʻo Cheese: Hoʻohana ʻia e hoʻomaikaʻi i ke ʻano a me ka ʻono o ka cheese a hoʻoikaika i ka coagulation o nā protein waiū.
Yogurt: I ka hana ʻana i ka yogurt, kōkua i ka hoʻomaikaʻi ʻana i ka ʻono a me ke kūlike.
2. Ka Hana ʻana i ka ʻiʻo:
ʻO ka ʻiʻo o ka ʻiʻo: Hoʻohana ʻia e hoʻomaʻamaʻa i ka pipi, puaʻa a me ka moa, a me nā mea ʻē aʻe, e hoʻomaikaʻi ai i ka ʻono o ka ʻiʻo, e ʻoi aku ka palupalu a me ka maʻalahi o ka nau.
3. Mea kanu protein kaʻina hana:
Meaʻai mea kanu: I ka hana ʻana i ka protein mea kanu, kōkua ia i ka hoʻomaikaʻi ʻana i ka digestibility a me ka absorption rate o ka protein a hoʻomaikaʻi i ka ʻono.
4. Soy Sauce a me nā mea ʻala:
Hoʻokuʻu ʻia ʻo Amino Acid: I ka hana ʻana i ka soy sauce a me nā mea ʻono ʻē aʻe, hiki i ka protease acid ke wāwahi i nā protein, hoʻokuʻu i nā waikawa amino, a hoʻonui i ka ʻono.
5. Nā meaʻai fermented:
Nā huahana soy fermented: I ka hana ʻana i ka tofu a me ka waiū soy, hoʻomaikaʻi i ke ʻano a me ka ʻono.
6. Nā mea inu:
Nā mea inu pono: I kekahi mau wai a me nā mea inu, hoʻomaikaʻi i ka ʻono a me ka ʻono a hoʻonui i ka waiwai meaʻai.
Hōʻuluʻulu
He kuleana koʻikoʻi ka protease kūʻokoʻa meaʻai i ka nui o nā māla hana meaʻai a hiki ke hoʻomaikaʻi maikaʻi i ka maikaʻi, ka ʻono a me ka ʻono o nā huahana e hoʻokō i nā pono o ka mea kūʻai.
Pūʻolo & Hoʻouna
