Food Grade Highland Barley Specialized Multi Enzyme Reduce Bitter Peptides

Food Grade Highland Barley Specialized Multi-enzyme

Besthway food grade Highland Barley Special Multi-enzyme is designed by Besthway Technology according to the structural composition of highland barley, with a leading technology production strain, advanced liquid submerged fermentation and stabilization treatment. It can effectively destroy the barley cell wall, degradation of indigestible macromolecules, the preparation of barley enzyme solution in line with the needs of the food industry processing

Product Characteristics

Product Functions

• It could destroy the barley cell wall, facilitate the dissolution of nutrients in the cell content, and could be used in the production of barley drinks;
• It could degrade the indigestible macromolecules in barley, which is good for human absorption and improve the nutritional value of the product;
• It could reduce the impact of bitter peptides through the specific degradation of specific proteases and improve product flavor.

Application Scheme

• Recommended dosage: 0.075-0.15% of the dry weight of highland barley flour (i.e., 0.75-1.5kg per ton of highland barley flour) ；
• The optimum dosage is determined by experiments according to different processes and requirements.

Package and Storage

20kg/barrel

It should be stored under dry, ventilated and protected from light at 25℃, with a shelf life of 18 months from the date of production. The shelf life could be extended when refrigerated at 5℃.

Note

• After opening the bag or barrel, it should be tightly tied or the lid tightened to avoid moisture or contamination;
• Do not inhale. If inhaled, rinse mouth immediately with water for at least 15 minutes;
• People who are sensitive to enzyme dust should wear one-piece overalls, dust masks and gloves when operating. If contact with skin or eyes occurs, please rinse immediately with plenty of water for at least 15 minutes.