Principle：
It is added before saccharification or fermentation in beer production, and is usually compounded with other enzymes to be used as a complex enzyme. It can serve to increase the saccharification power of malt, improve the composition of wort sugars, and thus improve the volatile aroma components of beer.
Characteristics:
Temperature range: more stable below 65℃, suitable for working temperature 55-60℃.
PH range: Effective PH range 3.0-6.5, suitable PH range 5.0-5.6.
Application :
β-Amylase is added before saccharification or fermentation in beer production. It can also be used as a raw material of beer compound enzyme. Recommended dosage: 0.1-0.3L/t dry malt, saccharification under suitable conditions for 0.5-1 hours.
Product use safety and precautions:
Enzymes are protein-based substances, for sensitive people, inhalation of enzyme powder or dew drops may cause allergic reactions, too long exposure may irritate the skin, eyes and mucous membrane tissues. It is recommended to wear a mask for protection during operation. If the product is accidentally splashed on the skin or eyes, please flush with water immediately.
After each opening of the bag or bucket, if not used up, the bag should be tied tightly or the bucket lid should be screwed tightly to avoid inactivation of the effective active ingredients.
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