Description

One.Product presentation This enzyme is also called High Malt-sugar ***** is a new product produced according to the new demand of producing high malt sugar for ***** is made in the base of Barley Beta-amylase.After it is improved, it’s activity is obviously improved, and the glucose concent is less.what’s more, it can improve the sugar productivity in the production of malt sugar. Two.Product specification and quality index Item Index Item Index Appearance Light yellow powder Temperature range ****2℃ Activity u/g ****0、*****0 Best temperature *0℃ Smell No irritative smell Loss on drying ï&frac*4;œ8% pH range 5.**6.2 *0 mesh standard sieve ≥*5% Three.Define of activity In the standard condition of pH 5.8, Temp *0℃, One enzyme activity unit is defined as grams of the malt sugar in condition that one gram enzyme powder decomposed 1 percent soluble starch every hour to get malt sugar. Four.Using methods In the process of mlat sugar production, this enzyme is mixed with water as per the proportion of 1:5, and it is dipped in *0 degrees water about thirty minutes.After material is liquefied, you can adjust the pH of solution of corn starch to 6.0 and rice to 5.8, and then this enzyme is added once and stir when the solution temperature is lowed to *0, and keep the temperature to liquefy the solution.******0 unit enzyme can be added in each gram material(******0 unit this enzyme per gram raw material). In the process of beer production, this enzyme is added as per the quality of barley ***** proportion of barley malt and raw material is 6:4 or 5:***** mixed proportion of this enzyme and water is 1:5, and it is dipped in *0 degrees water about thirty *****, this prepared enzyme is once added in the material solution and keep the temperature to liquefy the starch solution.******0 unit enzyme should be added in each gram material(******0 unit this enzyme per gram raw material). Five.Storage condition Incide pack is innoxious plastic bag:1 kg per ***** pack is paper box:*0 kg per box. This product must be put in the dry and cool ***** can be kept about *2 months below *0 ***** can be well kept six months below *5 degrees, which the activity is over *5 percent.