| Customization: | Available |
|---|---|
| CAS No.: | 9001-62-1 |
| EINECS: | 232-619-9 |
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| Brand | YUEXIANG |
The fruit that makes the juice contains a certain amount of pectin and fiber. These substances make the juice thick, turbid, and lose its clarity. Various impurities rely on it and it is difficult to precipitate and remove in a short time. The bentonite freezing method consumes a lot of energy, and the effect is not significant, and excessive addition of bentonite will have the consequence of the fruit juice taste being weak and distorted. Adding pectinase has a certain effect, but the cost is high. In addition, the pectinase needs to be activated before use, the process is more complicated, and the clarification effect has not reached the ideal state. Our company's juice-specific compound enzymes not only have pectinase activity, but also contain cellulose and hemicellulase activity. The synergistic effect of these compound enzyme systems can: 1. Crack pectin, cellulose and hemicellulose, and relieve Relying on impurities, it clarifies and clears the juice at room temperature. No activation treatment is required before use. 2. Increase the content of cello-oligosaccharides, cellobiose and other health-care oligosaccharides in the juice, and improve the health-care efficacy of the juice. 3. Increase the yield of juice.
Instructions
1. Add this preparation directly to the broken fruit pulp, and stir once every 15 minutes, and the effect can be achieved in 1 hour; 40-50ºC, stirring once in 10 minutes, the viscosity reduction effect can also be achieved in half an hour. After the viscosity is reduced, the filtration process is carried out.
2. According to different fruit varieties, the recommended dosage is five thousandths of the amount of juice. Users are requested to determine the best dosage based on a small test.
3. The best conditions for use of this preparation are: pH 3.2-5.0, temperature 10-55ºC
Storage packaging
1. This product is a light yellow powder preparation, stored in a cool and dry place.
2. When the temperature is 25ºC, the enzyme activity loss is less than 5% every three months.
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