{"id":754,"date":"2025-02-21T16:38:59","date_gmt":"2025-02-21T09:38:59","guid":{"rendered":"https:\/\/techenzymes.com\/?post_type=product&p=754"},"modified":"2025-02-21T16:38:59","modified_gmt":"2025-02-21T09:38:59","slug":"bio-nutritech-mp120","status":"publish","type":"product","link":"https:\/\/techenzymes.com\/en\/product\/bio-nutritech-mp120\/","title":{"rendered":"BIO-NUTRITECH MP120"},"content":{"rendered":"

Bio-Nutritech MP120 is an enzyme preparation, produced from microorganisms through fermentation and submerged culture, then purified by modern extraction methods. The product has strong adhesion, stable pH, high heat resistance and is safe to use. The product has obvious effects on foaming, emulsion stabilization, heat stability, water retention and gelling of egg whites, thereby enhancing the nutritional value and flavor of food.<\/p>\n

MP120 can be used in the production of meatballs, minced meat, cold cuts (ham), sausages, noodles, tofu and other products.<\/p>\n

PRODUCT INFORMATION<\/strong><\/p>\n\n\n\n\n\n\n\n
Color<\/strong><\/td>\nWhite or pale yellow<\/td>\n<\/tr>\n
Taste<\/strong><\/td>\nCharacteristic smell<\/td>\n<\/tr>\n
Status<\/strong><\/td>\nFlour<\/td>\n<\/tr>\n
Solubility<\/strong><\/td>\nSoluble in water<\/td>\n<\/tr>\n
Ingredient<\/strong><\/td>\nEnzyme (3%), Maltodextrin (97%) (ingredients calculated on dry matter)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Physical and chemical index:<\/strong><\/p>\n\n\n\n\n\n\n\n
Target<\/strong><\/td>\nValue<\/strong><\/td>\n<\/tr>\n
Activity (U\/g)<\/td>\n\u2265 120<\/td>\n<\/tr>\n
Weight loss on drying (%)<\/td>\n\u2264 10.0<\/td>\n<\/tr>\n
Pb, mg\/kg<\/td>\n\u2264 5.0<\/td>\n<\/tr>\n
As, mg\/kg<\/td>\n\u2264 3.0<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

Biological indicators:<\/strong><\/p>\n\n\n\n\n\n\n
Total aerobic microorganisms, CFU\/g<\/td>\n\u2264 50000<\/td>\n<\/tr>\n
E. coli, CFU\/g<\/td>\n\u2264 10.0<\/td>\n<\/tr>\n
Salmonella, -\/25g<\/td>\nNot detected in 25g<\/td>\n<\/tr>\n
Coliform, CFU\/g<\/td>\n\u2264 30<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

PRODUCT BENEFITS<\/strong><\/p>\n

Good pH stability, the best pH is 6.0-7.0, MP120 activity remains relatively stable in the range of 4.0-7.0<\/p>\n

High heat resistance. The optimal operating temperature of MP120 is 45-55oC and can be used in the temperature range of 0-65oC. Especially in the protein system, the heat resistance of MP120 is significantly improved.<\/p>\n

Good adhesion. When minced meat is formed by processing with MP120, it will not decompose even when frozen, sliced \u200b\u200band cooked.<\/p>\n

Increase the water retention capacity of the product, improve product performance and gel strength, and prevent product breakage.<\/p>\n

CONTENT AND CONDITIONS OF USE<\/strong><\/p>\n

Protein gel preparation method, suitable for the production of ham, meatballs and other products, helping to reduce production costs<\/p>\n

    \n
  • Protein\/water ratio = 1\/4, MP120 with protein content 0.4-0.6%<\/li>\n
  • The preparation method is as follows: First dissolve MP120 with a little water (4 times the water ratio of soy protein), chop and mix well, then add soy protein and mix well for 5 minutes. Finally, leave the mixture at 4\u00b0C overnight to form a gel network. Appropriate amounts of color and flavor are added during preparation to create a meat-like texture and flavor.<\/li>\n
  • The protein gel formation process is the reaction process of MP120, so the protein gel has good elasticity and crispness, and the flavor remains the same even after freezing, heating and cooling; The gel strength can be adjusted according to the requirements of each specific product. If the protein gel is too hard, the dosage of MP120 should be reduced and the amount of water increased. If the protein gel strength is not achieved, the MP120 content should be increased or the amount of water reduced.<\/li>\n
  • After forming a gel system, use a meat grinder to grind it into small pieces, which can replace meat fillings in making cakes. Generally, more than 10% of meat fillings can be replaced in cold cuts and 15% of meat fillings can be replaced in meatball products.<\/li>\n<\/ul>\n

    Direct addition method, improve the quality of meat products, meatballs, surimi and improve elasticity.<\/p>\n

    The content used is 0.1-0.3% of total mass.<\/p>\n

    Adding MP120 during processing improves product texture and flavor, increases elasticity, hardness, water retention, and improves product processing efficiency.<\/p>\n

    INSTRUCTIONS FOR USE<\/strong><\/p>\n

    Rolling, kneading, soaking, marinating products<\/strong><\/p>\n

    If the product has been kneaded and marinated, MP120 can be added to the initial ingredients. When adding, first dissolve MP120 in a small amount of water, then pour into the meat mixture, stir well and knead thoroughly. Note that you should prepare MP120 as quickly as possible.<\/p>\n

    Meat\/fish balls are processed by 2-stage heating method.<\/strong><\/p>\n

    If fish or meatball products are produced by two-stage heating, MP120 can be added during pre-mixing. The heating temperature in the first stage is about 50oC and MP120 can be held for 20-30 minutes to achieve the desired effect.<\/p>\n

    Sausage products through drying process<\/strong><\/p>\n

    Many products have a drying process during processing, usually the drying temperature is about 55oC for more than 20 minutes, then MP120 can complete the reaction during this process. In this way, MP120 can be added in the early stage of the shredding process.<\/p>\n

    PACKAGING, EXPIRY DATE & STORAGE<\/strong><\/p>\n

      \n
    • Products are packaged in aluminum bags and vacuum sealed.<\/li>\n
    • Packing 1kg\/bag, 20kg\/carton<\/li>\n
    • Avoid storing the product at high temperatures and avoid direct sunlight; Store in dry, cool conditions, below 25\u00b0C. For long-term storage, the recommended storage temperature is below 10\u00b0C.<\/li>\n
    • Expiry date 12 months from date of manufacture (if stored under normal conditions); 18 months from date of manufacture (if stored at temperature from 0-10oC).<\/li>\n<\/ul>","protected":false},"excerpt":{"rendered":"

      Bio-Nutritech MP120 is an enzyme preparation, produced from microbial strains through fermentation and submerged culture, and then purified by modern extraction methods. This enzyme can be used in the production of meatballs, minced meat, cold cuts (ham), sausages, noodles, tofu and other products.<\/p>\n

      Product code: BIO-NUTRITECH MP120<\/p>\n

      Packing: 1kg, 20kg<\/p>\n

      Manufacturer:<\/p>\n

      Country of manufacture: China<\/p>","protected":false},"featured_media":755,"comment_status":"open","ping_status":"closed","template":"","meta":{"_lmt_disableupdate":"","_lmt_disable":""},"product_cat":[22],"product_tag":[],"class_list":{"0":"post-754","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-cac-enzyme-nganh-thuc-pham-khac","8":"first","9":"instock","10":"shipping-taxable","11":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product\/754","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/comments?post=754"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media\/755"}],"wp:attachment":[{"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/media?parent=754"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_cat?post=754"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/techenzymes.com\/en\/wp-json\/wp\/v2\/product_tag?post=754"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}