麥芽糖抗老化淀粉酶

1、kinezyme fresh 抗老化淀粉酶抗老化淀粉酶-2021-11-42kinezyme fresh 抗老化淀粉酶抗老化淀粉酶品名 : 抗老化淀粉酶 name：maltogentic amylase菌種來(lái)源：脂肪嗜熱芽孢桿菌、大腸桿菌（宿主菌） strains source ：fat thermophilic bacillus, escherichia coli (host bacterium）活性 ：150,000cu/gram activity：150,000cu/gram添加量 ：2-8ppm dosage：2-8ppm基本作用 ：抗老化，延長(zhǎng)產(chǎn)品貨架期，增強(qiáng)柔軟性、彈性 basic

2、 role：anti-aging, extend the shelf life of products, enhance the flexibility and elasticity 2021-11-43面包從烤箱中拿出后便開(kāi)始逐漸老化，面包芯變硬，彈性降低，口感也變得越來(lái)越差。這主要是由于在面包芯中發(fā)生了復(fù)雜的理化反應(yīng)。根據(jù)這個(gè)原理我們研發(fā)了最新和活力更強(qiáng)的酶制劑來(lái)阻止這個(gè)老化過(guò)程。在混合和醒發(fā)階段，kinezyme fresh對(duì)小麥粉開(kāi)始起作用，并將其轉(zhuǎn)化，因此抑制老化過(guò)程，保持面包柔軟度，延長(zhǎng)貨架期，提升產(chǎn)品品質(zhì)。kinezyme freshkinezyme fresh 最新的超強(qiáng)抗老化

3、酶制劑2021-11-44麥芽基因淀粉酶作用原理麥芽基因淀粉酶作用原理抗老化淀粉酶（麥芽基因淀粉酶）是一種內(nèi)切酶；多底物特性：分解直鏈淀粉、支鏈淀粉、環(huán)狀糊精；轉(zhuǎn)糖基作用：將葡萄糖和麥芽糖轉(zhuǎn)化生成低聚糖；2021-11-45 優(yōu)勢(shì)優(yōu)勢(shì) advantage1. kinezyme fresh 是目前市場(chǎng)上活力最高、濃度最高的產(chǎn)品。kinezyme fresh is the most active and most conce ntrated product on the market, today.2.在正常烘焙溫度下完全失活，無(wú)添加過(guò)量風(fēng)險(xiǎn)，產(chǎn)品口感非常好。complete de,activat

4、ion at normaloven temperature: no overdosing risks and exceptional eating qualities.3.在整個(gè)貨架期保持完美的面包柔軟度及彈性，不會(huì)發(fā)粘。 exceptionalsoftness and perfect elasticity of the& bread crumb over the desired shelf life: no gumminess4. kinezyme fresh可自由應(yīng)用于各種類(lèi)型的面包產(chǎn)品。如需要，可直接添加到現(xiàn)有改良劑配方中。kinezyme fresh has been desi

5、gnedin a way that it can be freely used in all bread types, added, if needed, on the current improver recipe.5.可與其他烘焙酶制劑協(xié)同作用，對(duì)以酵母為原料的烘焙產(chǎn)品有很好的效果。it has positive, synergistic effect &with other baking enzymes and& it can be used, with positive effects, in all yeast,based, baked goods. 2021-11-

6、46面包柔軟度/bread softness空白 在整個(gè)貨架期內(nèi)，添加了kinezyme fresh的面包都保持柔軟和良好的口感/with kinezyme fresh bread remains soft andpleasant to eat&during all its shelf-life2021-11-47面包芯彈性/crumb elasticity空白上圖清楚地表明，添加了kinezyme fresh的面包芯的柔軟度第八天要比未添加kinezyme fresh的面包第三天好。as the graph above clearly shows,crumb softness, of

7、 a bread baked with kinezyme fresh, at day 8 is, actually, better than the softness of the control bread 3 days after baking.2021-11-48根據(jù)面粉重量計(jì)算，建議添加量為2-8ppm。選擇添加量越高，貨架期越長(zhǎng)，越柔軟，2-3ppm的添加量產(chǎn)生的效果就已經(jīng)相當(dāng)不錯(cuò)。 suggested dosage varies from 2 to 8 ppm, calculated on flour weight: choose thehighest dosage for lon

8、ger shelf life or for extra softness but consider that results at 2 and 3 ppm are indeed very good. kinezyme fresh是一種抗老化酶制劑，它對(duì)霉菌沒(méi)有抑制作用，新鮮的面包在烘焙后的3-4天有長(zhǎng)霉菌的趨勢(shì)。為了防止面包發(fā)霉，可以使用霉菌抑制劑（天然的或化學(xué)的）。kinezyme fresh is an antistalingenzymes; it has no action on mould prevention. fresh bread has a tendency to develop moulds 3,4 days after baking. in order to keep the bread mould,free specific preservatives (natural or chemical) should be used.注意/note： 2021-11-49產(chǎn)品名稱產(chǎn)品名稱/prod