LOW SODIUM, HIGH CALCIUM, PROTEIN HYDROLYSATE FLAVOR ENHANCER AND A METHOD PREPARE THEREOF

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专利权人:

UNIVERSITI PUTRA MALAYSIA

发明人:

SUHAILA MOHAMAD

申请号：

MYPI 20064780

公开号：

MY165084A

申请日:

2006.12.28

申请国别(地区):

MY

年份:

2018

代理人:

摘要：

A METHOD TO PRODUCE FLAVOR ENHANCER COMPRISES THE STEPS OF HYDROLYZING PROTEIN SOURCE IN PRESENCE OF CATALYSTS AT AN OPERATING TEMPERATURE OF 25°C TO 60°C AND PH 4 TO 8 TO FORM HYDROLYSTATE: OR USING STRONG ACID ON DEFATTED PROTEIN SOURCE AT HIGH TEMPERATURE ABOVE 95°C； MAINTAINING THE PH OF THE HYDROLYZING PROCESS； DEACTIVATING THE CATALYSTS IN THE HYDROLYSATE； ADJUSTING PH OF THE HYDROLYSATE TO 3.5-4.5 WITH CALCIUM CARBONATE OR ACID； AND FILTERING THE HYDROLYSATE THROUGH LAYERS OF ACTIVATED CARBON AND/OR CALCIUM CARBONATE TO OBTAIN THE FLAVOR ENHANCER.

来源网站：

中国工程科技知识中心

来源网址：

http://www.ckcest.cn/home/