DESCRIPTION
The Amylase SAJ-025 is specially developed for
juice processing. It’s made from finely selected microbial strain by submerged
fermentation followed by purification and formulation. The acid amylase is
capable of degrading starch in juice to improve stability and clarity of juice
product.
MECHANISM
The product contains different starch degrading
activities working at juice pH. It effectively hydrolyzes starch into glucose
without obvious accumulation of maltose. The product helps improve juice
processing efficiency and the clarity or stability of final product.
REACTION PARAMETERS
Effective temp.:20℃-60℃; Optimal temp.:40℃-60℃
Effective pH:2.0-5.5
Treatment time: 60-90min
BENEFITS
l Effective removal of starch in juice without
obvious accumulation of maltose;
l 2. Help with juice clarification and final
product stability.
PRODUCT STANDARD
The product complies with GB1886.174.
No. |
ITEMS |
INDEX |
|
1 |
Bulk
density/(g/ml) |
1.05-1.20 |
|
2 |
pH/(25℃) |
3.5–5.5 |
|
3 |
Lead/(mg/kg) |
≤5.0 |
|
4 |
Arsenic/(mg/kg) |
≤3.0 |
|
5 |
Total viable
count/(CFU/mL) |
≤50000
|
|
6 |
Coliform
Bacteria/(CFU/mL) |
≤30
|
|
7 |
Escherichia coli |
(CFU/mL) |
<10 |
(MPN/mL) |
≤3.0 |
||
8 |
Salmonella/(25mL) |
Not Detected |