Solution: Pectinase 

Application:  Vegetable juice, fruit juice (apple juice, monkey peach juice, black currant juice, grape juice, mountain residue juice) beverage, fruit wine, wine production and processing

Solution details: Pectin content of fresh fruits and vegetables is about 0.2% ~ 6.4%.In the production of apple juice, monkey peach juice, black currant juice, grape juice and cinder juice and wine and cider, there are some problems such as low yield, low clarification and slow filtration.Pectinase added with fruit and vegetable enzymes can lyse plant cell walls, improve fruit juice yield, increase juice oligosaccharide content and nutritional ingredients, at the same time reduce juice viscosity, improve juice filtration efficiency, improve juice clarity transparency, and indirectly improve the production efficiency of enterprises.

Product:  Cellulase

Application: Vegetable juice, fruit juice (apple juice, monkey peach juice, black currant juice, grape juice, mountain residue juice) beverage, fruit wine, wine production and processing

Solution details: In the fruit cellulose content is the highest hawthorn, cellulose content is close to 50%, followed by dried mulberry, cherry, jujube, black dates, jujube, jujube, pomegranate, apple, pear.Fungus (mushroom, tremella, agaric) close to 50%.Among vegetables, bamboo shoots have the highest content, the cellulose content of dried bamboo shoots reaches 30-40%, more than 40% of pepper, and the rest contain more cellulose: ferns, cauliflower, spinach, pumpkin, cabbage, rape.Potato, sweet potato and other tubers cellulose content about 3%.The high content of cellulose in fruits and vegetables results in low yield, low clarification and slow filtration.Cellulase added with fruit and vegetable enzymes can lyse plant cell walls, improve fruit juice yield, increase juice oligosaccharide content and nutritional ingredients, at the same time reduce juice viscosity, improve juice filtration efficiency, improve juice clarity transparency, and indirectly improve the production efficiency of enterprises.

Product: Tannase

Application: Tea beverage production and processing

Solution details: Tea Polyphenols (Tea Polyphenols) are a group of Polyphenols found in Tea, including flavanols, anthocyanins, flavonoids, and phenolic acids. They make up about 15% to 25% of dried Tea and are easily soluble in water.Tea polyphenols, also known as tea tannins, are the main body that causes the astringency of green tea. In the production and processing of tea drinks, the presence of tea tannins affects the taste and quality of products.Tannase (Neotannase P) is an extracellular enzyme produced from aspergillus Niger.It can hydrolyze the ester bond and carboxylic bond of gallic acid tannins, and generate gallic acid and glucose, which can be used to weaken the astringency of tea tannins in the processing of tea drinks.

Product: Nuts enzyme

Application: Walnuts, padans, pistachios, almonds and other nuts with or without shell production

Solution details: The method of soaking with enzyme solution can improve the quality of nuts and increase the crispness and palatability of nuts. It can significantly improve the crispness of nuts, increase the value of nuts, and upgrade the quality level of nuts.