La description
One.Product
presentation
In
the process of beer brewing,excessive dissolved substance which
contents nitrogen in material and accessories enter into malt juice
evitably.The excessive thermal-changed protease can be removed when
the malt juice is boiled,but there are many other cool protease to
result in beer turbidity,which can’t be removed through normal
boil.This cool protease can make filter difficult,and effact
eventually beer’s non-biological stability.In the process of
boiling malt juice,adding Carrageenan can validly remove excessive
protease(especially cool protease) to obtain clear and stable malt
juice.
Carrageenan is a
macromolecular D-Gelose which is extracted from extractive of
Delisea Pulchra,and it is a neutral and green prodcut.In the case
of PH of malt juice,it can apply its molecular-chain ester sulphate
to combine with protease which has the positive charge in malt
juice to generate condensation product which generally gets big and
heavy and deposit from the juice,and then generate the firm malt
dregs,therefore,the result of removing excessive protease can be
reached,which increase beer’s non-biological
stability.
Two.Main function
and trait
 1. Removing
excessive protease(especially cool protease) in malt juice to
increase beer non-biological stability.
 2. Clearing
malt juice to improve beer filter.
 3. Induce
the using quantity of filtering medium.
 4. Raising
density of malt dregs,and induce loss of malt juice to increase
acquired rate of malt juice.
 5. It is
completely a kind of auxiliary medium which combine with protease
and don’t enter into beer after it deposits.
 6. This
won’t affect stability of beer flavor.
Three.Using
methods
   Â
This product is added into the boiling pan ahead of ten to twenty
mins before malt juice finishs its boil.Granular carrageenan can be
directly added into the boiling pan,and powder should be mixed to
paste using water before it is added,which can avoid powder’s
fly.
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China |
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5
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(Negotiable)
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