Beta Amylase

Beta Amylase can improve the sugar productivity in the production of malt sugar.
Appearance : Light yellow powder
Activity u/g : 50000a 100000
pH range : 5.5-6.2
Temperature range : 58-62 centi grade;
In the process of mlat sugar production,this enzyme is mixed with water as per the proportion of 1:5,and it is dipped in 60 degrees water about thirty minutes.After material is liquefied,you can adjust the pH of solution of corn starch to 6.0 and rice to 5.8,and then this enzyme is added once and stir when the solution temperature is lowed to 60,and keep the temperature to liquefy the solution.100-150 unit enzyme can be added in each gram material(100-150 unit this enzyme per gram raw material).
In the process of beer production,this enzyme is added as per the quality of barley malt.The proportion of barley malt and raw material is 6:4 or 5:5.The mixed proportion of this enzyme and water is 1:5,and it is dipped in 30 degrees water about thirty minutes.Further,this prepared enzyme is once added in the material solution and keep the temperature to liquefy the starch solution.250-300 unit enzyme should be added in each gram material(250-300 unit this enzyme per gram raw material).