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produk pektinase 30000u/g Jus buah, anggur buah dan anggur anggur

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March 28, 2025
Koneksi Kategori: Pektinase
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Tag:
#20000u/g enzim pektinase #Pectinase cair disesuaikan #Pektinases Enzim Untuk Industri Pengolahan Buah
Brief: Dalam video ini, kita akan menjelajahi berbagai aplikasi enzim pektinase aktivitas tinggi kami, yang dirancang khusus untuk pengolahan jus buah, anggur buah, dan anggur anggur. Saksikan bagaimana kami mendemonstrasikan efektivitasnya dalam memecah bubur buah, meningkatkan hasil jus, dan meningkatkan kejernihan dalam minuman. Pelajari tentang kondisi penggunaan optimalnya, tindakan pencegahan keselamatan, dan bagaimana ia terintegrasi ke dalam berbagai proses produksi.
Related Product Features:
  • Derived from Aspergillus niger through advanced fermentation, extraction, and refinement processes.
  • Specifically formulated for juice, fruit wine, and wine processing applications.
  • Features enzyme activity ranging from 10000U/g to 20000U/g for effective performance.
  • Operates optimally at pH 3.5-4.5 and temperature range of 45-55°C.
  • Available in multiple fineness options including 40, 60, and 80 mesh sizes.
  • Certified with HALAL, ISO Quality System, and FSSC22000 Food Safety standards.
  • Utilizes enzyme protection technology to ensure product stability and consistent performance.
  • Offers customizable formulations to meet specific processing requirements and individual needs.
Pertanyaan:
  • What is the optimal usage temperature for this pectinase enzyme?
    The enzyme performs best within a temperature range of 45-55°C, which is ideal for most fruit processing applications.
  • How long does the enzymatic hydrolysis process typically take?
    The enzymatic hydrolysis time is generally 1-2 hours, though this may vary depending on specific processing conditions and fruit types.
  • What certifications does this enzyme product hold?
    Our pectinase holds multiple certifications including HALAL certificate, ISO Quality System Certification, and FSSC22000 Food Safety System Certification.
  • How should the enzyme be stored to maintain its activity?
    For optimal preservation, store in cool conditions (0-10°C) with protection from moisture and light. Proper sealing is essential to maintain enzyme activity for up to 18 months.
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