Choose raw meat, thin skin, small nucleus, full red, no pests, and no brittle jujube as raw material, add 8 to 9 times sodium hydroxide solution to boil, and put the jujube in for 1 to 3 minutes until the skin becomes black Red, lightly touch the skin and immediately remove it when it falls off. Rinse it with cold water and sieve it to remove the residue. Rinse the remaining dried fruit on the surface of the jujube fruit (do not peel it too long, otherwise it will affect the pulp corrosion and browning. Finished product quality), then go to the core with nuclear machine, then rinse with clean water. Wash the tremella pedicure, soak it in cold water for 2 to 3 hours, and cook it in 0.1% citric acid solution for 15 minutes (boil it over low heat). Put the jujube into 0.1%-0.5% dilute citric acid solution, heat to 95-98°C and cook for 3-5 minutes until the tissue is translucent, quickly cool, and quickly fill cans. A glass bottle containing 260 g of jujube fruit in a 500-ml glass bottle was treated with 30 g of white fungus and contained 25% to 30% of sugar water in an amount of 220 g (0.1% to 0.2% of citric acid in the sugar liquid). It is then sealed with a vacuum sealer with a vacuum of 53.3 kPa. It can also be kept in a 90°C venting box for 10-15 minutes. When the tank center temperature reaches 70°C or more, it is quickly sealed. Sterilize at 100°C for 15 minutes, then cool to below 38°C and wipe off the water from the jar.
Sunson Brewing Enzyme is developed for beer brewing. Using enzyme preparation in the beer production process can improve the proportion of the auxiliary materials, reduce the production cost and improve the flavor of beer. The fermentation degree can be improved by adding enzyme preparation before the fermentation or in the process of the saccharification. The deficiency of malt quality can be made up by adding enzyme preparation in the fermentation. The enzymes can reduce or stop the malt gelatinization, decrease the leaching of malt pigment, tannin and other impurities in process of saccharification. Using enzymes in the process can also prevent beer turbidity and make beer clear and transparent. Sunson group provides
Glucanase, Xylanase, Pullulanase, Neutral Protease, High-Temperature α-Amylase, Glucoamylase for brewing industry.
Increases fermentable carbohydrates
Produces highly attenuated beer in a cost-effective manner
Higher extract yield
This product should be stored in a cool and dry place in sealed container, avoiding insolation, high temperature and damp. The product has been formulated for optimal stability. Extended storage or adverse conditions such as higher temperature or higher humidity may lead to a higher dosage requirement.
Enzyme preparations are proteins, which may induce sensitization and cause allergic type reactions in sensitized individuals. Prolonged contact may cause minor irritation for skin, eyes or nasal mucosa, so any direct contiguity with human body should be avoided. If irritation or allergic response for skin or eyes develops, consult a doctor.
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Sunson Industry Group Co., Ltd , https://www.sunsonchinaenzymes.com