Food-Grade Alpha Amylase for Rice Wine Processing
Food-grade α-amylase is a high-activity enzymatic preparation specifically developed for rice wine and traditional grain-based alcoholic beverage production. The enzyme efficiently hydrolyzes starch by cleaving α-1,4 glycosidic bonds, converting gelatinized starch into dextrins and fermentable sugars that support stable and efficient fermentation.
This product is optimized for applications such as rice wine, yellow wine, and grain-based distilled spirits, where controlled starch liquefaction and sugar generation are critical to product quality, fermentation consistency, and yield. Its high enzymatic efficiency helps improve saccharification performance while supporting balanced flavor development in the final beverage.
Key Functional Characteristics
- Rapid starch hydrolysis with high enzymatic activity
- Improves fermentable sugar availability during saccharification
- Enhances fermentation stability and process efficiency
- Suitable for rice and other cereal-based raw materials
- Food-grade quality for beverage and fermentation applications
Recommended Application Areas
- Rice wine production
- Yellow wine processing
- Grain-based alcoholic beverage fermentation
- Starch saccharification in brewing and fermentation industries
使用方法
建議劑量是 0.1–0.5% based on raw material weight. α-amylase is typically added during the saccharification stage and mixed thoroughly with the cooked or gelatinized grain substrate.
Due to variations in raw material composition and processing conditions, the optimal dosage and addition method should be determined through preliminary trials.
Typical Processing Flow (Rice Wine Example)
Rice → Soaking → Steaming → Cooling → Saccharification (α-Amylase Addition) → Fermentation → Sterilization → Packaging → Finished Product
Technical Conditions
- Optimal Temperature Range: 20°C – 65°C
- 最佳pH範圍： 3.5 – 6.0
產品規格
- 外貌： Light yellow to brownish-yellow solid powder
- Enzyme Type: Alpha amylase
- 年級： 食品級
- 包裝： 以 1公斤/袋, 密封食品級鋁箔袋。請注意產品圖片僅供示意，實際包裝可能有所不同。.
- 保存期限： 在建議的儲存條件下為期 12 個月
Quality & Safety Parameters
- Particle size (40-mesh sieve pass rate): ≥ 80%
- Loss on drying: ≤ 8.0%
- Lead (Pb): ≤ 5.0 mg/kg
- Total arsenic (As): ≤ 3.0 mg/kg
- Total plate count: ≤ 50,000 CFU/g
- Coliforms: ≤ 30 CFU/g
- Escherichia coli: Not detected
- Salmonella (25 g): Not detected
儲存建議
Store in a cool, dry place, protected from moisture and direct sunlight. Keep sealed when not in use to maintain enzymatic activity.
