1. glucoamylase applied in starch sugar industry. After liquefaction, the PH value of starch sugar industrial raw materials is adjusted to about 4.0-4.5, cooled to 60℃, and glucoamylase is added. The process operation is simple and the production is more stable. At the same time, it can reduce the reversible reaction, increase the glucose content in sugar solution, improve the light transmittance and quality of sugar solution, save steam consumption and reduce the production cost of sugar enterprises.
2. Glucoamylase is used in wine industry. In the production of beer, yellow rice wine, distiller's yeast and other liquor industries, adding glucoamylase before saccharification or fermentation can improve the degree of fermentation. Using glucoamylase to replace part of distiller's yeast in production can increase alcohol consumption, reduce the infection of miscellaneous bacteria, save food, reduce labor intensity and improve working conditions.
3. Glucoamylase is used in alcohol industry. Boiling and cooling the raw materials for alcohol production to 60℃, adjusting the PH value to about 4.0-4.5, and adding saccharifying enzyme can reduce the consumption of distiller's yeast, speed up the fermentation temperature, greatly shorten the fermentation period, supplement the lack of saccharifying power of distiller's yeast, improve the grain yield and reduce the production cost.
4. Glucoamylase is applied to the cold food industry. In the production of edible cold salad, adding glucoamylase can improve the stability of self-made yeast, avoid the difficulty of high-temperature production in summer, save raw materials, reduce labor intensity, obviously improve the utilization rate of starch raw materials and the output of vinegar, not only reduce the production cost of enterprises, but also improve the economic benefits of enterprises.
Precautions:
The optimum PH of this product is PH4.0-4.5. When starch sugar and monosodium glutamate are produced, the pH should be adjusted first, and then enzyme saccharification should be added. The dosage of enzyme varies with different raw materials and processes, so it is necessary to increase the dosage to shorten the saccharification time. Starch raw materials must be fully contacted with enzymes, with large contact area, long time and good effect.
Intermittent saccharification should be fully stirred, and continuous flow must be uniform. The temperature should be strictly controlled at 60℃-62℃, and the temperature should be uniform during heat preservation. Short-term high temperature is strictly prohibited. This product is sensitive to temperature, light and humidity. Avoid exposure, high temperature and humidity as much as possible during transportation and storage, and keep it clean, cool and dry. The effect of low temperature preservation is better.