Bio-Nutritech MP120 is enzyme preparation, produced by using microorganism through liquid submerged fermentation and culture, and then refined through advanced extraction technology. It has the advantages of strong adhesion, stable PH, high heat resistance and safe use. The product has significant effects on the foamability, emulsification stability, thermal stability, water retention and gelling ability of egg whites, thereby improving the nutritional value, flavor and taste of food.
PRODUCT CHARACTERISTICS
| Color | White or slight yellow |
| Taste , smell | With typical odor |
| Form | Powder |
| Solubility | Water soluble |
| Ingredients | Enzyme 3%, Maltodextrin 97% (on dry matter basis) |
Physical and Chemical:
| Patameter | Value |
| Activity (u/g) | ≥ 120 |
| Loss on drying (%) | ≤ 10.0 |
| Pb, mg/kg | ≤ 5.0 |
| As, mg/kg | ≤ 3.0 |
Chỉ tiêu sinh vật:
| Total plate count, CFU/g | ≤ 50000 |
| E. coli, CFU/g | ≤ 10.0 |
| Salmonella, -/25g | Negative in 25g |
| Coliform, CFU/g | ≤ 30 |
PRODUCT ADVANTAGES
- Good pH stability, the best pH: 6.0-7.0, but the activity of MP120 is relatively stable in the range of pH 4.0-7.0.
- Good temperature resistance. The optimum temperature of MP120 is 45-55℃, and it can be used in the range of 0-65℃. Especially in protein systems, the thermal stability of MP120 will be significantly improved.
- Strong adhesion. After the minced meat is formed by treating with MP120, it will not disintegrate after freezing, slicing and cooking.
- Enhance the water retention capacity of the product, improve the yield, improve the gel strength of the product, and prevent the product from breaking.
PACKAGING STORAGE & SHELF LIFE
Packed in vacuum aluminum foil bags, 1kg/bag, 20kg/carton.
This product should avoid high temperature and direct sunlight, and store it in a cool and dry place below 25°C. For long-term storage, it is recommended to refrigerate below 10°C.
Shelf life 12 months from production date under ambient temperature
MP120 can be used in meatballs, minced meat reconstituted, ham, sausage, noodles, tofu and other products.
Because the MP120 can make the protein more tightly combined than the original, lock more water, thereby improving the texture of meat and surimi products, and enhancing the elasticity of meat and surimi products. Therefore, we recommend the following application methods:
Method 1: Preparation of protein gel method, suitable for ham, meatballs and other products to reduce costs:
- Material-liquid ratio: protein/ water = 1/4, MP120 is based on 0.4-0.6% of protein
- The preparation method is as follows: first dissolve MP120 with a small amount of water, then add it to the chopping pot, (the amount of water is 4 times that of soybean protein isolate), chop and mix evenly, add soybean protein, chop and mix evenly, chop and mix for about 5 minutes, and finally put the chopped protein bodies in a 4°C freezer overnight to form a gel. Appropriate amounts of coloring and flavoring are added during preparation to give it a meat-like texture and flavor.
- The process of forming protein gel is the process of enzymatic reaction, so the prepared protein gel has good elasticity and crisp taste, and the taste remains the same even after freezing, heating and cooling; (the gel strength can be adjusted appropriately according to the needs of the product, If the protein gel is too hard, you can reduce the amount of MP120 or increase the amount of water. If the strength of the protein gel is not enough, you can increase the amount of MP120 or reduce the amount of water.)
- After the gel is made, use a meat grinder to mince it into small particles, which can be used as a filling to replace the meat filling. Generally, more than 10% of the meat filling can be replaced in ham, and 15% of the filling can be replaced in meatball products.
Note: The cost of making artificial meat in this method is about 1.5~2.0 yuan per catty, which greatly saves the cost.
Method 2: Direct addition method, suitable for improving the quality of meat products, meatballs and surimi, and improving elasticity
- Material-liquid ratio: MP120 is 0.1-0.3% of the total filling. Adding MP120 during the production process can improve the structure and taste of the product, enhance elasticity, toughness, water retention, and improve the yield of the product. Since MP120 has its own reaction conditions, it can work at 5-60℃, it takes 7 hours below 10℃, about 4 hours at 10-20℃, about 3 hours at 20-30℃, and about 3 hours at 30℃. It takes about 2h at ~40℃, about 1 hour at 40-50℃, and about 30 min at 50-60℃. You can use it according to your own
- Rolled, pickled products: If the product has been tumbled and marinated, MP120 can be added in the early ingredients. When adding, first dissolve the MP120 with a small amount of water, then add it to the meat filling, and then tumble and knead it. Note that the prepared MP120 should be prepared as soon as possible. After use up, other processes remain unchanged;
- Balls produced by two-stage heating method: If the ball product is produced by two-stage heating, then MP120 can be added in the pre-batching process. The temperature of the first stage heating is generally around 50 degrees, and the MP120 can be reflected in 20-30 minutes to achieve the desired effect.
- Sausage products with drying process: Many products have a drying process during production, generally drying at about 55 degrees for more than 20 minutes, then MP120 can also complete the reaction in this process. In this way, MP120 can be added in the early stage of chopping.
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