Basic Information
- Appearance: Usually it is a light yellow to brown powder or granule, and the color may vary slightly depending on the production process and raw materials.
- Smell and Taste: It has a characteristic beef flavor and can impart a natural meaty flavor to the product when added to food. In terms of taste, it varies with the degree of hydrolysis. Generally, the product with more complete hydrolysis has a finer texture and almost no granular feeling.
- Solubility: It is easily soluble in water, forming a transparent or translucent solution, and has good water solubility and dispersibility, which enables it to be quickly and evenly dispersed in the system in various applications.
Raw Material Source
It mainly comes from beef, including muscle tissue and internal organs of beef. Generally, fresh beef or by-products in the process of beef processing are selected, and after strict screening, cleaning and pretreatment, the hydrolysis reaction is carried out.
Main Components
The main components are a mixture of polypeptides and amino acids obtained by hydrolyzing beef protein. It contains a variety of essential amino acids for the human body, such as leucine, isoleucine, valine, lysine, methionine, phenylalanine, threonine, tryptophan, etc., and the proportion of amino acids is relatively reasonable and close to the amino acid pattern required by the human body, so it has high nutritional value. In addition, it also contains some small molecular peptides, and these peptides have unique physiological activities and functional properties.
Quality Index
- Protein Content: Generally, the protein content is required to be above 80%, and the protein content of high-quality hydrolyzed beef protein products can be as high as above 90%. The high protein content ensures the nutritional value of the product and its effectiveness in application.
- Degree of Hydrolysis: Usually it is about 10%-30%. The degree of hydrolysis will affect the solubility, flavor, taste and functional properties of the product. An appropriate degree of hydrolysis can not only ensure good solubility and flavor release, but also retain a certain protein structure and functional properties.
- Amino Acid Composition: It needs to meet certain standards. The content of essential amino acids should be relatively high and the proportion of various amino acids should be reasonable to meet the nutritional needs of the human body and the functional requirements in different applications.
- Hygiene Index: Strictly control the content of heavy metals, microbiological indicators, etc. For example, the content of heavy metals such as lead, mercury and arsenic should be lower than the limit specified by the national standard, and the microbiological indicators such as the total number of bacteria and the Escherichia coli group should also meet the hygiene standards of the food or other application fields to ensure the safety of the product.
Product Uses
- Food Industry
- Meat Product Processing: It is widely used in meat products such as ham sausage, luncheon meat and dried meat. It can be used as a high-quality protein supplement and flavor enhancer, increase the protein content of meat products, improve the tissue structure and taste of meat products, and at the same time impart a rich beef flavor to the product, enhance the flavor and attractiveness of the product. The general dosage is about 2%-5%.
- Seasonings: It is one of the important raw materials of seasonings such as chicken essence, beef essence and seafood essence. It can provide rich amino acids and polypeptides, increase the umami and mellow taste of seasonings, and improve the quality and flavor of seasonings. The general dosage is about 5%-10%.
- Beverages: Adding hydrolyzed beef protein to sports drinks, functional drinks and protein drinks can quickly supplement the protein and amino acids required by the human body, enhance the nutritional value and functional properties of the beverage, and at the same time improve the taste and flavor of the beverage. The general dosage is about 1%-3%.
- Bakery Products: Adding it to bakery products such as bread and cake can increase the protein content of the product, improve the rheological properties of the dough, make the bakery products have better volume, texture and taste, and at the same time can extend the shelf life of the product to a certain extent. The general dosage is about 1%-3% of the amount of flour.
- Health Product Industry
- Protein Supplements: As a high-quality protein source, it can be made into protein powder, amino acid tablets and other health products to supplement the protein and amino acids required by the human body in daily life. It is especially suitable for athletes, fitness enthusiasts, vegetarians and people who need to quickly supplement protein, such as postoperative rehabilitation patients and the elderly.
- Nutritional Fortifiers: Adding it to various health products, such as vitamin and mineral compound preparations and dietary fiber supplements, can improve the comprehensive nutritional value of the product and enhance the market competitiveness of the product.
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