Video Channel of China Nanning Doing-higher Bio-Tech Co.,LTD
Chat Now Contact Us
Home Videos Playlist Website

Tannase Enzyme For Fruit And Tea Processing

Other Videos
May 06, 2025
Category Connection: Fruit And Vegetable Enzymes
Chat Now Contact Us
Tags:
#vege fruit enzymes #vegetables enzymes #fruit juice pectinase
Brief: This video showcases the application of Tannase Enzyme in fruit and tea processing, demonstrating how it enhances juice clarity, reduces tea bitterness, and prevents browning in fruits like persimmons and chestnuts. Learn about its optimal usage conditions and industry certifications.
Related Product Features:
  • Extracted by fermentation of Aspergillus niger, effectively cleaving ester bonds in tannic acid.
  • Improves juice and fruit wine taste by reducing astringency and increasing clarity.
  • Enhances tea quality by reducing bitterness from tea polyphenols.
  • Prevents browning in tannin-rich fruits like persimmons during processing.
  • Degrades tannins in medicinal herbs to minimize interference with drug efficacy.
  • Available in light yellow powder form with customizable fineness (40-80 mesh).
  • Optimal performance at pH 4.0-7.0 and temperatures of 40-50℃.
  • Certified with HALAL, ISO, and FSSC22000 for quality and safety assurance.
Faqs:
  • What is the main function of Tannase Enzyme in fruit processing?
    Tannase Enzyme removes tannins from juice and fruit wine, improving taste by reducing astringency and increasing clarity.
  • How does Tannase Enzyme benefit tea processing?
    It reduces the bitterness of tea polyphenols, enhancing the quality and flavor of the tea soup.
  • What are the optimal conditions for using Tannase Enzyme?
    The enzyme performs best at a pH of 4.0-7.0 and a temperature range of 40-50℃, with an enzymatic hydrolysis time of 4-6 hours.
Related Videos