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Asid jagung terhidrolisis cecair perasa protein sayuran
Penerangan
Hydrolyzed vegetable protein (or HVP ) powder/liquid is a vegetable-based savory ingredient with an authentic broth or bouillon taste. It is sourced from maize
Main advantage
Strong ester aroma
Enhancing umami/meaty flavor
100% vegetarian
Various of flavors: neutral, poultry, meat, etc.
Application and recommend Dosage
Pickled vegetables (5%-10%)
Sauce (3%-5%)
Gravy (5%-30%)
Maillard reaction
| Standard for main products of acid-hydrolyzed vegetable protein flavoring liquid | ||||||||||
| Name of code | AN （g/100ml) |
Salt （g/100ml) |
T (520nm) |
Solid （g/100ml) |
TN （g/100ml) |
3mcpd (mg/kg) |
Features:The unique aroma of corn protein chloryl acid | |||
| HVP-YA | Standard value | ≥1.60 | ≤20.0 | ≥92 | ≥14.0 | ≥2.20 | ≤1 | Classical type | Fresh taste, outstanding fat fragrance,light and transparent color | |
| Measured value | 1.68 | 15.81 | 93 | 33 | 2.22 | 0.13 | ||||
| HVP-YB | Standard value | ≥1.65 | ≤20.0 | ≥92 | ≥14.0 | ≥2.25 | ≤1 | Long finish type | Outstanding aroma,light transparent color,long aftertaste | |
| Measured value | 1.71 | 16.93 | 92.1 | 33.5 | 2.27 | 0.14 | ||||
| HVP-YH | Standard value | ≥1.60 | ≤24.0 | 65-75 | ≥14.0 | ≥2.9 | ≤0.02 | EU standard | Outstanding aroma,high index,EU standard | |
| Measured value | 2.11 | 21.87 | 68.1 | 44.5 | 3.2 | 0.0141 | ||||
| HVP-YT Low salt |
Standard value | ≥1.65 | ≤13.0 | 75-85 | ≥14.0 | ≥1.80 | ≤1 | Low salt healthy type | After scientific process control,salt content is lower than similar products | |
| Measured value | 1.66 | 12.23 | 74.5 | 35.5 | 2.57 | 0.14 | ||||
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