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0
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Preces kods: 2277
EAN: 2000005437724
Glikoamilāzes enzīms stipro alkoholisko dzērienu ražošanai 12g
No sēnēm iegūts glikoamilāzes enzīms, kas pirms raudzēšanas sašķeļ dekstrīnus vienkāršos cukuros. Piemērots līdz 7,5 kg šķidrotas cietes apstrādei ar raudzēšanas tilpumu līdz 25 l. 12 g paciņa.
Uzstādīšana Uzstādīšanas pakalpojums: uzstādām iekārtu objektā saskaņā ar ražotāja norādījumiem, pievienojam līnijai (mehāniskie savienojumi) un veicam sākotnējo iestatīšanu un izmēģinājuma palaišanu. Cena ir atkarīga no atrašanās vietas, piekļuves un darba apjoma. (cena pēc vienošanās / piedāvājuma)Nē Jā2.95€
Cena bez PVN2.38€
0Europe/Tallinnout_of_stock_products0PieejamībaNav noliktavā Pärnu 0 gab. Nav noliktavā Nav noliktavā Piegādātāja noliktava 0 gab. Nav noliktavā Piegāde 21-60 Piegādes informācijaIelāde…24 mēnešu garantijaB2B rēķina apmaksaRezerves daļas no e-veikala -
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Apraksts
Glikoamilāzes enzīms stipro alkoholisko dzērienu ražošanai 12g
No sēnēm iegūts enzīms, kas pirms raudzēšanas procesa sašķeļ dekstrīnus vienkāršos cukuros. Piemērots līdz 7,5 kg šķidrotas cietes apstrādei ar raudzēšanas tilpumu līdz 25 l.
Lietošana
- Pievienojiet enzīmu šķidrotam cietes suspensijam vai iesalinātai graudu maisai temperatūrā līdz 65 °C (149 °F).
- Rūpīgi samaisiet, nosedziet un uzturiet vienu stundu 50–60 °C (122–140 °F) temperatūrā, pēc tam atdzesējiet raudzēšanai.
- Alternatīvā metode: pievienojiet enzīmu vienlaikus ar misu/misinu un raugu, raudzējot 30–35 °C istabas temperatūrā.
Sastāvs
Dekstrozes monohidrāts, glikoamilāzes enzīms.
Svarīgi
Ieelpojot var izraisīt alerģijas vai astmas simptomus vai elpošanas grūtības.
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Bieži uzdotie jautājumi
Kādiem stipro alkoholisko dzērienu veidiem glikoamilāzes apstrāde ir visefektīvākā?
Glikoamilāze ir īpaši efektīva graudaugu bāzes stipro dzērienu (viskijs, degvīns, kukurūzas destilāts) ražošanā, kur cietes pārvēršana raudzējamos cukuros ir būtiska maksimālā spirta iznākuma sasniegšanai.
Vai enzīmu var pievienot tieši kopā ar raugu raudzēšanas laikā?
Jā. Vienlaicīgas saharifikācijas un raudzēšanas metode labi darbojas 30–35 °C temperatūrā. Enzīms pārvērš dekstrīnus, kamēr raugs paralēli raudzē atbrīvotos cukurus, kas vienkāršo procesu.
Kā enzīmu vajadzētu uzglabāt pirms lietošanas?
Uzglabājiet aizzīmogotu paciņu vēsā, sausā vietā, pasargātu no tiešas saules gaismas. Uzglabāšana ledusskapī 4–8 °C temperatūrā pagarina derīguma termiņu. Izvairieties uzglabāt stipri smaržojošu ķīmisko vielu tuvumā, jo enzīmu pulveris var uzsūkt smaržas.
Kas notiek, ja enzīms tiek pievienots virs ieteicamās 65 °C temperatūras?
Temperatūra virs 65 °C denaturē glikoamilāzi, būtiski samazinot tā aktivitāti. Tas noved pie nepilnīgas cietes pārvēršanas un zemāka raudzējamo cukuru iznākuma. Vienmēr pārbaudiet temperatūru pirms pievienošanas.
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Specifikācijas
Garums (mm) 600.00 Platums (mm) 400.00 Augstums (mm) 400.00 Svars (kg) 0.01 Bruto svars (kg) 0.01
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0
lat
26610
€
1
/lv/b2b-v3-ordered-stock-information-proxy-page.json
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