Saline Taste Flavor for Soybean-Based Products Private Label Fermented Bean Curd Flavors

Saline Taste Flavor for Soybean Based Products Private

Label Fermented Bean Curd Flavors

Product Description:

Baisfu Flavour – Fermented Bean Curd Flavour

Private Label Flavorings & Flavors/ Flavours

Private Label Fermented bean curd Flavorings & Flavors/ Flavours

Fermented bean curd Flavorings & Flavors/ Flavours

Fermented bean curd For Baking Food
Artificial Fermented bean curd Flavous

Salty Flavor Intro:

Salty flavor, also known as hot processing flavor, generally refers to the hot processing

reaction between amino acids and reducing sugars, resulting in a specific flavor mixture.

The amino acids may be derived from the breakdown of proteins or from chemically

synthesized products. Sugars are generally monosaccharides and may be derived from

natural products or chemically synthesized products.

Product Description:

Fermented bean curd, also known as fermented bean curd, mildew tofu, etc., is a seasoning

and meal product made of soybeans as raw materials after processing, grinding, spoilage,

culture and fermentation. It is a traditional Chinese folk food, one of the fermented bean products

invented as early as the Wei Dynasty, and also exists in Southeast Asia.
Fermented bean curd is usually divided into three categories: green, red and white. Among them,

stinky tofu belongs to "green prescription". "Big", "red hot", "rose" and so on belong to the "red side".

"Sweet and spicy", "osmanthus", "five spices" and so on belong to the "white side". Fermented bean curd

is rich in protein and its decomposition products such as polypeptides, dipeptides and other

nutrients, does not contain cholesterol, in Europe and the United States and other regions

known as "Chinese cheese".

Basic Intro:

Product Application:

1. Rich in B vitamins
Beancurd in the content of B vitamins is very rich, often eat can supplement vitamin B.
 

2. Rich in minerals
Curd also contains minerals such as calcium and phosphorus.
 

3. You don't bloat
Many people will feel flatulence after eating soybeans, because of the existence of flatulence factors in soybeans, that is, raffinose and hydrotreose and other glycosides. The milk is fermented by microorganisms, and these flatulence factors are broken down.
 

4. Improve protein utilization
The protein contained in soybean is not easy to be digested and absorbed, and it is easy to be digested and absorbed after enzymatic hydrolysis by microorganisms, which makes the digestibility of protein in beancurd increase from 65.3% of soybean to 96%. A large number of studies have shown that the quantity and quality of protein contained in fermented bean curd can be completely comparable to animal food, and does not contain cholesterol, so fermented bean curd is a healthy food rich in protein.

Superiority:

1. Strictly on selecting raw materials and quality control during the whole production.
2. We have more than 25 years experiences in chemical industry
3. Competitive price based on high quality.
4. Free Sample is available for your evaluation
5. Promptly delivery by well-reputed shipping line.
6. All inquiries will be replied within 3 hours.
7. Authorized Third-Party Test for the products you ordered