Product information

β-Amylase Enzyme for Efficient Beer Production and Maltose Processing

Product Description

β-Amylase is a highly efficient enzyme preparation extracted and refined from plants through a series of scientific methods. β-Amylase has a pure enzyme system, high activity, good heat resistance, and no odor. β-Amylase is widely used in the production of maltose or intermediate products such as beer, vinegar, high-maltose syrup, and crystalline maltitol.

Working Principle

β-Amylase is added prior to saccharification or fermentation in beer production, generally formulated with other enzymes as a compound enzyme. It helps improve the saccharification power of the malt, enhances the composition of the wort sugars, and thereby improves the volatile aroma components of the beer.

Product Characteristics

Temperature Range: Stable below 65°C, with an optimal operating temperature range of 55-60°C.

PH Range: Effective PH range of 3.0–6.5, with an optimal pH range of 5.0–5.6.

Usage Instructions

In beer production, β-Amylase is added before saccharification or fermentation. It can also be used as an enzyme ingredient in compound beer enzymes. The recommended dosage is 0.1–0.3L per ton of dry malt, with saccharification at optimal conditions for 0.5–1 hour.

Precautions

Enzymes are protein-based substances. For sensitive individuals, inhalation of enzyme powder or droplets may case allergic reactions. Prolonged exposure may irritate the skin, eyes and mucous membranes. It is recommended to wear a face mask during operation. If the product accidentally splashes onto the skin or eyes, rinse immediately with clean water.

Package and Storage

The liquid is packaged in 25kg plastic drums or 1000kg IBC tanks or customized.

As a bioactive substance, the enzyme may deactivate under high temperature, strong acids, or strong alkalis. Therefore, avoid direct sunlight during transportation and storage. And After opening, reseal tightly to prevent enzyme deactivation. Keep in a clean, cool, and dry warehouse.