Products
I. Summary
"Beer complex enzyme (wheat type)" is used in the beer saccharification with wheat malt to improve saccharification. It is a combination of xylanase, protease and β-glucanase, etc.
II. Enzyme active constituent
Neutral protease≥7500u/g
Xylanase≥1800u/g
β-glucanase≥4000u/g
III. Influence of pH
The effective pH range is 4.0~7.0 and the optimal pH is 5.5~6.5.
IV. Influence of temperature
The optimal temperature of saccharification process is 40℃~65℃.
V. Application
1. It can effectively decompose protein, increase the soluble nitrogen and α-amino nitrogen content in the wort. The increase of nitrogen source contributes to the abundance of beer foam, guarantees the nutrition supply for yeast and improve the using rate of starch materials.
2. The content of β-glucan gel directly influences viscidity of the wort. The incomplete decomposition of β-glucan and pentosan will cause the problem in filtering and form a kind of colloid material with high viscidity. Wheat hydrolysis enzyme can effectively hydrolyze pentosan and β-glucan to improve the filtration of wort and beer, accelerate filtration speed, reduce turbidity and chroma and improve stability of the finished product;
3. Increase yield and utilization rate of brewery.
VI. Dosage
The recommended dosage is 0.02~0.05% of the malt weight, but it can be increased or decreased based on the actual conditions of the factory.
VII. Storage and stability
The quality guarantee period is over 6 months under the condition of 20℃ and dry. The enzyme activity loss is less than 5%.
VIII. Packing
20kg/bag or customized based on requirements.
IX. Precautions
Avoid contact with other toxic materials during storage and transportation.
Avoid inhalation of enzyme dust or fog. If contact occurs, rinse with water immediately.