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รายละเอียดสินค้า:
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| คุณสมบัติทางกายภาพ: | ผงสีเหลืองอ่อน | กิจกรรมของเอนไซม์: | 250U/G-500U/G |
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| กลิ่น: | กลิ่นที่โดดเด่น | ความสามารถในการละลาย: | ละลายได้ในน้ำ |
| ค่า pH ที่เหมาะสมที่สุด: | 4.0-7.0 | อุณหภูมิที่เหมาะสมที่สุด: | 40-50 ℃ |
| มาตรฐานการดำเนินการผลิตภัณฑ์: | GB1886.174-2016 | จำนวนเงินเพิ่ม: | 0.06-0.2% ของน้ำหนักแทนนิน |
| เวลาไฮโดรไลซิสของเอนไซม์: | 4-6 ชั่วโมง |
Tanninase is a complex enzyme that specifically hydrolyzes tannin ester bonds. It can break down gallic tannins and condensed tannins, converting bitter tannins into soluble small molecules. It can eliminate the bitterness of tea beverages, fruit juices, and fruit wines, prevent tannins from binding with proteins to form precipitation and turbidity after storage, and significantly extend shelf life. In the deep processing of tea and the production of instant tea, it can also improve the clarity of the tea liquor and enhance palatability.
| Application & Funtion |
| Tea processing | Breaking down tea tannins in tea leaves to adjust the bitterness and astringency of tea beverages |
| Fruit wine brewing | decompose soluble tannins in raw materials to reduce the bitterness and astringency of fruit wine |
| Juice processing | degrade tannins in juice to prevent them from combining with proteins and pectin to produce turbid sediment, thereby enhancing the clarity and stability of the juice; |
| Fruit and vegetable processing | processing fruits and vegetables rich in tannins such as persimmons and areca nuts, removing the astringent taste, and shortening the deastringent period |
| Plant extraction | Decompose tannins in raw materials to prevent them from adsorbing target components, thereby enhancing the extraction rate and purity of effective components. |
| COA |
| Origin | Nanning, Guangxi, China |
| Physical properties | White powder |
| Enzyme activity | 50TU/MG-1000TU/MG,300USP-6000USP |
| Odor | distinctive smell |
| Solubility | soluble in water |
| Fineness | 40 mesh, 60 mesh, 80 mesh (Customizable on demand) |
| Optimal pH value | 7.0-8.0 |
| Optimal temperature | 50-55 ℃ |
| Product execution standards | GB1886.174-2016 |
| Addition amount | 0.1-0.3% (It depends on the actual situation) |
| Enzymatic hydrolysis time | Conventional hydrolysis: 1-6 hours |
| Certification | HALAL certificate |
| ISO Quality System Certification | |
| FSSC22000 Food Safety System Certification | |
| Product specifications | Inner packaging: 1kg/bag, 5kg/bag, 20kg/bag. |
| Outer packaging: cardboard box, cardboard drum. |
| FAQ |
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1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;
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