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Product Name: High Efficiency Glucose OxidasePlace of Origin: ChinaThe application in malt beer is to eliminate the dissolved oxygen and bottle-neckoxygen, to hold back the malt beer deteriorating and avoid aging smell, to prolongthe original smack and shelf life.Product property:GlucoseOxidase is yellowish transparent liquor enzyme material, it characterizes in fast deoxidizing and heat stability. In application, no need to change original production art and crafts. The applied dosage is small and easy to operate, it functionsin the PH #118alue range 3.5-6.5 and temperature 20-70oC, the best temperature is 30-40oC and the best PH #118alue is 3.5-6.5. Therewill be free of deposition and turbidness after the application of this product. In2-8oCenvironment, it can be alive as long as over 1 year.The application in the flavor keeping of malt beer:One step method: to fill GlucoseOxidase before the beer is bottled, the dosage is calculated according to the volume of beer to be filled into the tank, the suggestedquantity of enzyme to fill is 80ml, or it is alternatively to select optimum dosage of sulfite to enhance the effect. The GlucoseOxidase to be filled should be mixed thoroughly, it is best use fluid transmission pump.Dual effect method ( it is proposed ) :1) In the process of filtering diatomite , fill sulfite into diatomite tank, thedosage is 10-15g per each ton of malt beer , to filter after thorough mixing2) Before (or same time when)the filtered liquor is filled into malt beer container,to add GlucoseOxidase into malt beer container, the suggested dosage is 40mlper each ton of beer, then to fill the bottle after full mixing of GlucoseOxidaseand beerThe result:With the addition of GlucoseOxidase into malt beer, it is fast to consume most dissolved oxygen, thus to lighten and prolong the oxidation process of flavor materialin the beer to prevent aging of beer and increase the stability of beer flavor. Trial in many beer factory show that the addition of GlucoseOxidase will decrease oxygen residue to be less than 10μg/L, to increase beer stability, to keep original flavor, to avoid deposition and turbidness.Transportation and storage: should prevent is exposed to the sun and rain the moisture, storing is ventilating coolly dry placePacking:1kg/plastic bottle20kg/ plastic bag
The application in malt beer is to eliminate the dissolved oxygen and bottle-neckoxygen, to hold back the malt beer deteriorating and avoid aging smell, to prolongthe original smack and shelf life.Pro
Product property:1) Function method: this product is kind of endonucleases; it has α-1 and 4glucose indican bond which is contained in starch, soluble dextrin oroligosaccharide hydrolyze instantl
Product Name: High-Temperature Alpha-AmylasePlace of Origin: ChinaProduct property:1) Function method: this product is kind of endonucleases; it has α-1 and 4glucose indican bond which is contain
Features:1) Function method: Glucoamylase is called Glucoseoxidase, it helps α-1 and4 glucoseide sugar which are at the starch molecule non-deoxidizing endhydrolyze to produce glucose , it also c
Product Name: Highly-Efficient Glucose OxidasePlace of Origin: ChinaFeatures:1) Function method: Glucoamylase is called Glucoseoxidase, it helps α-1 and4 glucoseide sugar which are at the starch
Product specification:1) Color: filemot powder, no cake, no deliquescence2) Enzyme vigor: 30,000u/g or 50,000u/g3) Moisture: ≤8%4) Fineness: penetrating 40 mesh sieve (the standard requires: more t
Features:1) Main merit and use effect:a) With growth function: may enhance the feed middling element (calcium, zinc,copper, magnesium, and iron) biology use factor and enhance in the feednutrients and
Product Name: Phytase EnzymePlace of Origin: ChinaFeatures:1) Main merit and use effect:a) With growth function: may enhance the feed middling element (calcium, zinc,copper, magnesium, and iron) biolo
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