Application :
This Hydrolysis Vegetable Protein (HVP) has characteristic flavour of seasoning ,widely used in the chicken essence, all kinds of soups ,sauce condiments,seasoning packets of instant noodles ,meat products,bread and baked foods,seasoning for home cooking,frozen foods,and etc.Baed on soy beans or corns as raw materials , our hydrolysis Vegetable Protein(HVP) is made after the treatment of filteration ,decoloration,meatal separation,etc.and spraying drying.
The HVP contains 18 kinds of amino acids and peptides. It can not only supplement amino acid ,improve nutritional ingredients,enhance freshness,improve taste and cover peculiar smell ,but also reduce the use amount of MSG and the I+G,thus improve the grade of products and reducing the costs.
Appearance: brown or light yellow powder
Main technical date of HVP:
Total nitrogen >5.0%
Amino nitrogen>4.5%
PH:6-8
Salmonella,shigella,staphylococcus aureus and hemolytic streptococcus are not presented.
Suggested dosage:
Chicken essence :2-15%
Seasoning, seasoning packets,soups:1-10%
Soups and soy sauce,etc.: 1-20%
Meat products,bread and baked foods,seasoning for home cooking ,frozen foods:0.5-5%
Packing:
Packed in 20 kgs/bag, with moist proof papers .Keep it sealed