Pectinase use

Introduction: pectinase can supplement the lack of enzyme secretion from the body, promote the secretion of various enzymes in the body, and finally make the nutrients in the feed cells can be released easily What's the way to use pectinase? Pectinase is the most important enzyme in fruit processing The application of Pectinase in the treatment of broken fruit can accelerate juice filtration and clarification So what are the ways to use pectinase? Let's introduce it to you Pectinase can be divided into liquid and powder according to the characteristics of products It is more convenient for processing juice, wine, plant extraction, etc For powdery pectinase, use 10-20 times the weight of Pectinase to add it to the material after hydrolysis; for liquid pectinase, directly add the substrate, pay attention to fold and mix evenly The specific operation process is as follows: 1 Wine technological process: removing the stem of grape, crushing and filling the barrel → adding potassium sulfite for sterilization first → adding pectinase solution half an hour later (note that it can not be used together with bentonite); 2 Fruit juice production process: fruit selection → cleaning → finishing → crushing (adding enzyme) → heat treatment → juicing (adding enzyme) → secondary juicing (adding enzyme) → heating → cooling → adding pectinase for clarification → enzyme killing → filtering → mixing → sterilization → bottling → sterilization → cooling → products; 3 Plant extraction process: crushing plants → moisten the plant for 3-6 hours → evenly put the substrate fully moistened in the proportion of 1:5 or 1:8 into the water bath, adjust the pH 3.5-4.5 of the water bath with the acid (such as oxalic acid, acetic acid, citric acid) conforming to the relevant level → increase the temperature of 45-55 ℃ and enzyme → hydrolyze for 6-24 hours → increase the temperature of 90 ℃ and kill the enzyme for 15 minutes → filter → concentrate → product Notes for use: 1 The times of pectinase addition: add one or several times in the production process according to the purpose, which depends on the requirements of the manufacturer, the quality of the raw materials used and the grade of the products; 2 The optimal pH of pectinase is between 3.5-4.5, and the usage should be increased by 30% in the case of low pH (pH < 3.3); 3 The activity of pectinase decreased obviously when the temperature was lower than 12 ℃, so the temperature of dissolved warm water was about 40 ℃ The above is the knowledge about the use of pectinase compiled by Xiaobian I hope it can help you who are interested Do you want to know more about pectinase? Please continue to follow the next update of Baibai safety net Editor in charge: Chen miaoqi