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Beer compound enzyme 101
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Beer compound enzyme 101
Product Feature
Name of Product
Beer compound enzyme 101
Grade
Food Grade
Appearance
Brown liquid
Components
Xylanase, glucanase, glycerol, water.
Strain
Trichoderma reesei
Production Method
This product is a compound enzyme preparation made of xylanase and glucanase, fermented by Trichoderma reesei.
Working Condition
Temperature: 40-65℃, optimum 50-55℃；
pH: 4.0-6.5, optimum 4.5-5.0。
Application Field
For beer brewing
Usage
After being diluted with water, it is directly added to the saccharification section.
Dosage
Add 100-400 grams per ton of malt,.Adjust according to application tests.
Efficacy
1. Reduce the viscosity of wort, reduce the turbidity of wort and improve the filtration speed;
2. Improve the selectivity of raw materials;
3. Improve the wort leaching rate.
Product Specification
Activity（u/mL）
Xylanase≥10,000 glucanase≥1,000
Pb (mg/kg)
≤5
Arsenic (in As)(mg/kg）
≤3
- coli（CFU/g）
≤30
Escherichia coli（25g）
＜10
Total count colony（CFU/g）
≤50000
Salmonella （25g）
Absent
Antimicrobial Activity（ /g）
Absent
Specific Gravity
1.10-1.20
Packaging
25kgs/drum (or according to customer’s requirement)
Storage Condition
Shelf Life
12 months
Temperature
0-25℃
Storage Condition
This product should be stored in a dry place under 25℃, avoiding sunlight and direct contiguity with air for a long time.
Safety Information
Enzyme preparations belong to protein, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or mucous membrane of nose, so any direct contiguity with human body should be avoided. Details please refer to Material Safety Data Sheet.
Beer compound enzyme 101
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