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商品の詳細:
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| 物理的特性: | 茶色の粉末 | 酵素活性: | 10000u/g-20000u/g |
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| 臭い: | 独特の匂い | 溶解性: | 水に溶ける |
| 水に溶ける: | 4.5-6.0 | 最適な温度: | 40-50℃ |
| 製品実行基準: | GB1886.174-2016 | 追加量: | 0.3-0.5％（材料の乾燥重量に基づく） |
| 酵素加水分解時間: | 1〜2時間 |
Cellulose is produced by microbial fermentation, which hydrolyzes cellulose in plant cell walls, breaks down β -1,4-glycosidic bonds, and gradually decomposes cellulose into cellulose disaccharides and glucose. Production of fruit and vegetable juice and pulp, breaking down plant cell walls, improving juice yield, releasing flavor, reducing liquid viscosity, and achieving juice clarification; Fruit wine fermentation promotes the dissolution of protein and starch inside the
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