Solutions-Henan Weichuang Bio-tech Co., LTD.

Meat

With the increasing attention of consumers to health, the demand for cooked meat products has gradually shifted to the healthy products of low fat, low cholesterol and high protein.

Bakery

The trend in the bakery industry is a combination of innovation, health and diversity. As an important part of the food field, the bakery industry has shown a vigorous development trend in recent years.

Seafood

With the improvement of people's living standards and the enhancement of health awareness, the demand for high-quality and high-nutrition seafood is rising. Fresh aquatic products and frozen aquatic products constitute the main consumption structure of consumers.

Vegetables

The market trend of pickled vegetables is driven by both health and diversification. As a food with a long history, pickled vegetables are loved by consumers for their unique flavor and convenience.

Sauces, Dips and Dressing

With consumers' attention to healthy diets, the condiment industry has begun to shift from unification to segmentation. For example, traditional bean paste is mainly used to improve freshness and color, but now there are products on the market that are more in line with the concept of health, such as "reduced salt bean paste" and "light salt bean paste".

Prepared Food

The prepared food industry has grown rapidly around the world in recent years. Prepared foods are becoming the new favorite on the table as the pace of consumer life accelerates and the demand for convenient lifestyles increases.

Solution of Cultured Sugar Powder APN-F2 in crab paste

◆Purpose of the experiment: To test the preservation effect of corn fermentation powder APN-F2 in crab paste (stored at 25℃) ◆Experimental groups: Prepare cultured sugar powder APN-F2 solutions of different concentrations The blank group does not add corn fermentation powder APN-F2 The positive control group adds 0.5% potassium sorbate (Note: Corn fermentation powder APN-F2 is white powder, soluble in water to make a solution.) Sensory evaluation： Sample Index Day 1 Day 7 Day 8 Day 10 Blank Group Color Yellow, basically uniform Uneven yellow and white Uneven yellow and white Uneven yellow and white Smell Normal, no odor Normal, no odor Sour taste Sour taste 0.4% Color Yellow, basically uniform Yellow, basically uniform Uneven yellow and white Uneven yellow and white Smell Normal, no odor Normal, no odor Normal, no odor Normal, no odor 0.8% Color Yellow, basically uniform Yellow, basically uniform Uneven yellow and white Uneven yellow and white Smell Normal, no odor Normal, no odor Sour taste Sour taste 1.2%...

Application of Cultured Sugar Powder APN-F2 in plant-based protein meat products

♦ Purpose of the experiment: To test the preservation effect of cultured sugar powder APN-F2 in plant-based protein meat (stored at 37°C) ♦ Experimental groups: different concentrations of cultured sugar powder APN-F2 solutions were prepared; the blank group did not add any solution; the positive control group added 0.5% potassium sorbate. Sensory evaluation Sample Day 1 Day 10 Day 20 Blank group Has unique aroma of jerky Has unique aroma of jerky Has strong sour taste Experimental group Normal, has its own unique aroma Normal, has its own unique aroma Has strong sour taste Control group Normal, has its own unique aroma Has slight sour taste, acceptable Has sour taste, odor : The sensory evaluation results showed that the jerky control group had a sour taste on the 10th day, while the other treatment groups had a strong sour taste on the 20th day. Colony count ▶(CFU/mL) Group Day 1 Day 3 Day 5 Day 7 Day 9 Day 10 Day 20 Cultured Sugar Powder APN-F2 0.0% 28±1.03 78 3.18×102 7.20×102 5.09×103 8.22×103 7.97×106 0.4% 60 1.51×102 2.27×102 0.76×103 2.06×103 1.05×106 0.8% 41 1.04×102 1.54×102 0.70×103 1.81×103 0.74×106 1.2% 28 81 1.09×102 0.46×103 0.95×103 0.32×106 1.6% 14 54 77 0.39×103...