Food-Grade Pectinase – Enzyme for Apple Juice Clarification and Viscosity Reduction
果膠酶 is a premium-grade enzymatic preparation specifically formulated for use in the production of apple juice and other fruit-based beverages. This enzyme blend effectively hydrolyzes pectic substances found in fruit cell walls, significantly improving juice clarity, filtration efficiency, and overall product quality. By breaking down the complex polysaccharides responsible for haze formation, it enables producers to achieve crystal-clear juice with a smooth, consistent mouthfeel and extended shelf stability.
主要特點和優點
- Excellent Clarification: Rapidly degrades pectin and other colloidal materials that cause turbidity, resulting in clear, visually appealing apple juice.
- Reduced Viscosity: Decomposition of pectin reduces juice viscosity, allowing for faster pressing, filtration, and separation processes.
- Increased Juice Yield: Enhances extraction efficiency, enabling more juice recovery from the same quantity of raw material.
- Improved Process Efficiency: Reduces processing time, energy consumption, and mechanical load on downstream filtration systems.
- Stable and Reliable Performance: Consistent enzymatic activity under a wide range of operating conditions, ensuring reproducible results in both small-scale and industrial settings.
Recommended Usage
The optimal dosage of 果膠酶 depends on the fruit variety, maturity, and processing conditions. The following guidelines may be used as a reference:
- Recommended dosage: 20–30 g per metric ton of raw material
- 溫度範圍： 20°C–60°C
- 酸鹼度範圍： 3.5–5.5
- Reaction time: Adjust according to the specific process design and desired level of clarification
產品特點
- 外貌： Light yellow liquid
- 氣味： Mild fermentation odor
- 溶解度： Completely soluble in water
- 保存期限： 12 months when stored in a cool, dry environment away from direct sunlight
- 包裝： 1公斤/袋
應用領域
果膠酶 is widely applied in the apple juice industry for:
- Clarification and filtration improvement
- Viscosity reduction prior to juice concentration
- Enhancing extraction efficiency during juice pressing
- Preparation of high-quality, shelf-stable apple juice and apple-derived beverages
Beyond apple juice, this enzyme can also be used in the processing of other fruit juices such as pear, grape, citrus, and berry juices where pectin breakdown improves clarity, color, and filtration performance.
Storage and Handling
Store in a tightly sealed container at a temperature below 25°C in a dry and well-ventilated area. Avoid exposure to direct sunlight and high humidity. Under optimal storage conditions, 果膠酶 maintains its declared activity throughout the shelf life. Once opened, use promptly to preserve enzyme stability.
