{"currency": "EUR", "items": [{"quantity": 1,"price":2.38,"item_name":"Glükoamülaasi ensüüm piiritusetootmiseks 12g","item_id":"2277"}],"value":2.38}
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0
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Tootekood: 2277
EAN: 2000005437724
Glükoamülaasi ensüüm piiritusetootmiseks 12g
Seentest saadud glükoamülaasi ensüüm, mis lagundab dekstriinid lihtsuhkruteks enne kääritamist. Sobib kuni 7,5 kg vedeldatud tärklise töötlemiseks kääritusmahtudega kuni 25 l. 12 g kotike.
Paigaldus Paigaldusteenus: paigaldame seadme objektil vastavalt tootja juhistele, ühendame liiniga (mehaanilised ühendused) ning teostame esmase seadistuse ja testkäivituse. Hind sõltub asukohast, ligipääsust ja tööde mahust. (hind kokkuleppel / hinnapakkumise alusel)Ei Jah2.95€
Hind km-ta2.38€
0Europe/Tallinnout_of_stock_products0SaadavusLaost otsas Pärnu 0 tk Laost otsas Laost otsas Tarnija ladu 0 tk Laost otsas Tarne 21-60 TarneinfoLaadimine…Garantii 24 kuudArvemakse B2BVaruosad e-poest -
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Kirjeldus
Glükoamülaasi ensüüm piiritusetootmiseks 12g
Seentest saadud ensüüm, mis lagundab dekstriinid lihtsuhkruteks enne kääritamisprotsessi. Sobib kuni 7,5 kg vedeldatud tärklise töötlemiseks kääritusmahtudega kuni 25 l.
Kasutamine
- Lisage ensüüm vedeldatud tärklisemassi või linnastatud teraviljapudru hulka temperatuuril kuni 65 °C (149 °F).
- Segage põhjalikult, katke kinni ja hoidke ühe tunni jooksul temperatuuril 50–60 °C (122–140 °F), seejärel jahutage kääritamiseks.
- Alternatiivne meetod: lisage ensüüm koos pärmi ja virdega samaaegselt ning kääriage toatemperatuuril 30–35 °C.
Koostis
Dekstroosimonohüdraat, glükoamülaasi ensüüm.
Oluline
Sissehingamisel võib põhjustada allergia- või astmasümptomeid või hingamisraskusi.
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Korduma kippuvad küsimused
Milliste piiritusetüüpide puhul on glükoamülaas kõige tõhusam?
Glükoamülaas on eriti efektiivne teraviljapõhiste piiritusjookide (viski, viin, maisipõhine destillaat) destilleerimisel, kus tärklise muundamine kääritatavateks suhkruteks on vajalik maksimaalse alkoholisaagise tagamiseks.
Kas ensüümi saab lisada otse koos pärmiga kääritamise ajal?
Jah. Samaaegse sahharifitseerimise ja kääritamise meetod toimib hästi temperatuuril 30–35 °C. Ensüüm muundab dekstriine samal ajal kui pärm kääritab vabanenud suhkruid, mis lihtsustab protsessi.
Kuidas tuleks ensüümi enne kasutamist hoiustada?
Hoidke suletud kotikest jahedas ja kuivas kohas, eemal otsesest päikesevalgusest. Säilitamine temperatuuril 4–8 °C pikendab kõlblikkusaega. Vältige hoiustamist tugevalt lõhnavate kemikaalide läheduses, sest ensüümipulber võib lõhnu imada.
Mis juhtub, kui ensüüm lisada soovitatud 65 °C-st kõrgemal temperatuuril?
Temperatuuril üle 65 °C denatureerub glükoamülaas ja selle aktiivsus väheneb märkimisväärselt. See põhjustab tärklise mittetäielikku muundamist ja väiksemat kääritatavate suhkrute saagist. Kontrollige alati temperatuuri enne lisamist.
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Spetsifikatsioonid
Pikkus (mm) 600.00 Laius (mm) 400.00 Kõrgus (mm) 400.00 Kaal (kg) 0.01 Brutokaal (kg) 0.01
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0
est
26610
€
1
/et/b2b-v3-ordered-stock-information-proxy-page.json
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