Description

Complex Enzymes for Dry Beer (SBD***2) is made from excellent strains through liquid deep fermentation and extraction technique. It is in yellowish powder, designed specially for dry beer saccharification. It contains highly concentrated β-amylase, isoamylase, neutral protease and glucoamylase. Characteristics Action mechanism: The production of dry beer requests high content of fermentable sugar and low content of dextrin residue in malt wort, therefore, the only way to control high fermentation degree is to invert more amylum in malt wort to fermentable sugar. In the preparation of inverting amylum in malt wort to sugar, α*1, 6 glycosidic bond cannot be decomposed efficiently, as there is not enough inherent enzymes which can decomposeα*1, 6 glycosidic bond in saccharification system. Then, materials containing amylum α*1, 6 glycosidic bond are remained in the form of unfermentable dextrin. This product contains amylase, which can decompose not only amylum α*1.4 bond but also amylum α*1.6 bond in raw material, to reduce the content of dextrin in both straight chain and branched chain of malt wort, and increase the content of fermentable sugar inmalt wort. Meanwhile, protease in this product can strengthen decomposition of protein in raw material, so as to increase the content of assimilable nitrogen in yeast and foaming albumen in malt wort , to improve foamability and foam stability of beer. Enzymes activity: Neutral Protease: ≥*0, **0u/g β-amylase : ≥*0, **0u/g Isoamylase : ≥5, **0u/g Efficacy: Decompose amylum α*1.4, 1.6 bond efficiently and increase the content of fermentable sugar in malt wort; Improve brewing performance of malt wort to control fermentation degree easily in beer production; Enhance the foamability and foam stability of dry beer and improve its appearance. Working condition: Temperature: *0℃ï&frac*2;ž*8℃ pH: 4.2ï&frac*2;ž6.0