The hydrolysis of peanut meal using neutral protease was investigated.
2
以花生粕、玉米黄粉和谷朊粉为蛋白质原料,通过低盐固态发酵工艺生产酿造型鲜味剂基料。
Using peanut meal, maize yellow powder, and wheat gluten powder as protein material by low salt content and solid fermentation technology, flavor seasoning liquid was obtained.