Description
Fruits which are utilized to extract juice
contain pectin and cellulose. These large molecular weight
substances make juice viscose and turbid. Many other impurities
locked up by pectin are difficult to be deposited in short times.
The customers always use method of freezing or use bentonite to
deposit impurities. Method of freezing needs more power and has
little effect. At the same time, adding bentonite will destroy
Juice’s good flavor. Adding pectinase is good for eliminating these
disadvantages, but the cost will be high. Pectinase need to be
activated before being added to the juice. And it can’t clarify
juice well too.
Juicezyme produced in our corporation has the activities
of cellulase, hemi-cellulase and pectinase. The preparation can
cause these characterizes as following:
â‘ Cellulose, hemi-cellulose, and pectin
are hydrolyzed. So the juice will be clarified at normal
temperature.
â‘¡
Release oligosaccharide and disaccharide to the juice and make the
juicehealth-care
effect.
â‘¢ Enhance juice yields.
Constitution of Enzymes:
Juicezyme contains multiple enzymes including the
following:
β-glucanase ≥ ****0 u/ml
cellulase ≥ ****0 u/ml
pectinase≥ ****0 u/ml
Application and dosage:
1. The preparation is diluted and added to the
juice straightly and mixed homogeneously. Keep the juice with
Juicezyme *2~*4 hour at normal temperature.
2. Depending on the materials’ quality, we
recommend adding Juicezyme 0.*1~0.*3L to 1t dry materials.
Optimal dosage must be reconfirmed depending on the bench-scale
experiment by customs.
3. The maximal activity of the preparation is
displayed at pH of 3.2~5.0, at the temperature of
*0℃~*5℃.
Storage and packaging:
1. Juicezyme
must be stored out of direct
sunlight and in dry environment.
2. The
activities of enzymes retain more than *5% when stored at the
temperature of *5℃ after 3 months.
3. Juicezyme
is packaged in *2Kg plastic
drum.
