Produktoversigt
Acid Protease is a high-activity food-grade enzyme preparation designed to enhance the fermentation quality and flavor profile of soy sauce, vinegar, alcoholic beverages, and other fermented condiments.
Produced through advanced submerged fermentation of Aspergillus niger, this enzyme effectively hydrolyzes a wide variety of peptide bonds in proteins, generating small peptides and free amino acids that contribute to a rich umami taste and improved aroma complexity.
Functional Characteristics
- Powerful Hydrolytic Activity: Breaks down complex proteins into soluble peptides and amino acids under acidic conditions, improving nitrogen content and flavor depth.
- Flavor Enhancement: Boosts amino nitrogen levels and produces desirable flavor precursors, resulting in a smoother, more balanced taste in soy sauce and vinegar.
- Stable and Efficient: Maintains strong activity across a wide range of process conditions (temperature 20–60 °C, pH 2.5–6.0), ensuring consistent performance in various fermentation systems.
- High Purity and Safety: Manufactured under stringent food-grade quality standards, free from chemical additives and GMO materials.
- Versatile Use: Suitable for multiple fermentation-based industries, including soy sauce, vinegar, alcohol, and other umami-rich seasonings.
Recommended Usage
For soy sauce and vinegar production, the general dosage recommendation is 50–250 g per ton of raw materials.
The enzyme should be added during the initial fermentation stage to work synergistically with koji and other starter cultures, ensuring complete and balanced hydrolysis of protein substrates.
The exact dosage should be determined through pilot testing, depending on raw material composition and desired amino nitrogen level.
Application Guidance
- Add the enzyme to the mash or fermentation mixture at the start of the process.
- Ensure even mixing with the raw materials for optimal contact and enzymatic efficiency.
- Maintain process conditions within the effective range of 20–60 °C and pH 2.5–6.0.
- Combine with microbial fermentation to maximize amino acid release and umami development.
Product Specifications
- Aktivitet: 100,000 U/g (Food Grade)
- Form: Light yellow to pale brown powder
- Opløselighed: Easily soluble in water
- Lugt: Slight fermentation odor, characteristic of enzyme preparations
- Holdbarhed: 12 months under cool and dry storage conditions
- Emballage: 1 kg/pose
Benefits in Food Fermentation
Using Acid Protease significantly improves the fermentation efficiency and flavor yield of traditional seasonings.
By breaking peptide bonds that are difficult to hydrolyze naturally, it increases amino nitrogen content, accelerates fermentation time,
and enhances overall taste balance. In soy sauce production, the result is a richer color and aroma; in vinegar fermentation, it improves acidity and depth of flavor.
Ansøgninger
- Soy sauce fermentation – enhances umami, aroma, and amino nitrogen
- Vinegar fermentation – improves acid yield and flavor balance
- Alcoholic beverages – aids protein degradation and clarifies fermentation liquids
- Food processing – applied where controlled protein hydrolysis is required
Storage and Stability
Store in a cool, dry place away from direct sunlight and moisture. Reseal packaging after each use to maintain enzyme activity.
Avoid prolonged exposure to high temperature or humidity. When stored correctly, the enzyme retains its declared activity for up to 12 months.
