Products
I. Outline
Beer complex enzyme is made by ¦Á-amylase, ¦Â-glucanase xylanase and neutral protease. It is mainly used in the saccharification process in beer brewing to decrease the viscosity of wort, accelerate filtration speed, improve saccharification effect and increase the ¦Á-amino nitrogen content. It is favorable to vigorous reproduction of yeast and the improvement of fermentation quality.
II. Main compositions
Neutral protease, ¦Â-glucanase, Xylanase, amylase
III. Influence of pH
Effective pH is 4.0-7.0, optimal pH is 5.5-6.5.
IV. Influence of temperature
The suitable temperature range is 55-65¡æ for saccharification process. For the amylase has better thermal resistance, the optimal temperature about 70¡æ for starch hydrolyzation.
V. Product features
Beer complex enzyme can be applied to the processing of high auxiliary beer without influence on wort throughput;
Has obvious improvement to ¦Á-amino nitrogen content. The protease in it can increase the soluble protein in the wort in order to improve the nutritive level and fermentation of wort;
Through hydrolyzing the ¦Â-glucan, xylan and other amylose to improve the filtration performance of wort, increase flow and dispel the trough block;
Because of the effectively hydrolyzation of starch, protein, ¦Â-glucan, xylan, etc., the cytoplasm extract is effectively released and the extraction rate is furthest improved;
The decomposition of ¦Â-glucan and xylan can obviously reduce the steam and time in producing wort.
VI. Dosage
Recommended dosage is 0.02-0.06% of malt weight. The specific dosage can be increased or decreased according to actual conditions of factory.
VII. Storage and stability
The product is solid powder. The quality guarantee period is 6 months under the condition of 20¡æ and dry. Enzyme activity unit is less than 5%.
VIII. Packing
20kg plastic woven bag or depending on customers' demands.
IX. Precautions
Avoid inhalation of enzyme dust or fog. If contact occurs, rinse with water immediately.