Application of Corn Fermented Sauce Powder in Black Truffle Oil Vinegar Juice

Product features

The product is rich in various amino acids, small molecule peptides, and flavor nucleotides, among which the fresh flavor peptides, strong sensation peptides, and nucleotides work together with black truffle oil and vinegar to enhance freshness.


effect:

1. Increase the complex freshness of black truffle oil vinegar juice and enhance the overall coordination of black truffle oil vinegar juice

Corn flavored soy sauce powder is rich in a large amount of amino acids, nucleotides, and amino acids in the raw materials, which significantly increase the composite freshness and mellow meat texture.



2. Simplify labels

The product uses natural raw materials, traditional fermentation, and physical separation and purification to obtain a natural freshening raw material product, which can simplify labeling.


3. Dilute the odor of black truffle oil and vinegar juice

The peptides in corn flavored sauce powder can inhibit the sensitivity of taste sensing cells and mask the discordant flavors such as fishy taste in black truffle oil and vinegar juice.


4. Ensure the stability of product flavor and increase the mellow and thick taste of black truffle oil vinegar juice

The small molecule peptides in corn flavored sauce powder can ensure the stability of product flavor for a long time and effectively guarantee product quality.


5. Reduce the addition of expensive raw materials

Corn flavored soy sauce powder is rich in nucleotides, which have the function of increasing freshness several times and enriching taste



Corn flavored soy sauce powder is a natural freshness enhancing raw material product mainly made from corn, using microorganisms and traditional fermentation processes. It is separated and purified through physical means, meeting the requirements of cleaning labels. It is rich in various amino acids, natural flavor substances, nucleotides, and small molecule peptides, with stable properties, several times freshness enhancement, rich taste, and the function of enhancing the product's mellow taste and reducing off flavors.