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producto de pectinasa 30000 u/g Zumo de frutas, vino de frutas y vino de uva

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March 28, 2025
Conexión De Categoría: Pctinasa
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Etiquetas:
#Enzima pectinasa de 20000 u/g #líquido de pectinasa personalizado #Enzimas de pectinasas para la industria de procesamiento de frutas
Brief: En este video, exploramos las versátiles aplicaciones de nuestra enzima pectinasa de alta actividad, diseñada específicamente para el procesamiento de zumos de frutas, vinos de frutas y vinos de uva. Vea cómo demostramos su eficacia en la descomposición de la pulpa de fruta, mejorando el rendimiento del zumo y la claridad en las bebidas. Aprenda sobre sus condiciones de uso óptimas, precauciones de seguridad y cómo se integra en varios procesos de producción.
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.
Las preguntas:
  • 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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