Khoom Lub hauv paus rau phau ntawv

Saclar PB 30-1 yog extracted thiab ua kom zoo los ntawm kev sib sib zog nqus fermentation ntawm bacillus subtilis. Nws tuaj yeem ua tau ntau hydrolyse {1}}} Cov khoom no yog fermented los ntawm bacillus, muaj cov yam ntxwv ntawm enzyme kev ua si, dav phua, tsis muaj cov tshuaj ntxiv, tsis muaj tshuaj lom cov kev mob tshwm sim thiab lwm yam. Tib lub sijhawm. Nws muaj stabal stability thiab ua rau muaj tseeb.

Khoom Rooj mov

Qhov enzyme no siv ca 2+ yog qhov tseem ceeb thiab cov khov kho, indiscendinately saltering the {1}} saw. Yog li ntawd, nws yog tus cwj pwm los ntawm tus ntse me me hauv cov kev daws teeb meem thiab cov khoom kawg ntawm cov iodine, thiab cov kev ploj ntais ntawm maltose thiab ib qho me me ntawm cov piam thaj. Ntawm qhov tod tes, nyob rau hauv lub decomposition ntawm amylopectin, ntxiv rau maltose thiab qab zib, - lim dej dextrins nrog {}}} Bin tau tsim.

Kev qhia tshwj xeeb

Yam	Spe.	Yam	Spe.
Kev tshwm sim	Daj ntseg daj lossis dawb hmoov	Kev PurityOchemical%	100
Tus ntxhiab	Cov yam ntxwv tsw tsw ntxhiab tsw	Tag nrho cov phaj Suav \/ CFU \/ G	Tsis pom
Cov ntsiab lus tshwj xeeb cov ntsiab lus	40000 u/g	Moulds & Poast \/ Cfu \/ G	Tsis pom

Daim ntawv thov

Kev Siv: 1G Cov Khoom Siv enzyme (lossis 1mL ua kua enzyme), thaum 6}}}}}} kev ua si, qhia hauv u \/ g \/ ml)

Daim Ntawv Thov: Kev lag luam textile, tuaj yeem nce cov hmoov txhuv nplej siab, txuag pulp rau cov lag luam, txo cov nqi tsim khoom. 2.Ferrictation kev lag luam, nce fermentation tus nqi, txo qis ua khob noom cookie viscosity, nce ua khob noom cookie ntim, txhim kho saj.

3. Hine kev lag luam, zoo txo lub viscosity ntawm mash, nce kev khiav ntawm mash. 4.Muaj, cereals, qab zib thiab lwm yam kev lag luam.

Cia & Txee-Lub Neej

Khaws rau hauv ib qho qhuav thiab cua, txias thiab tsaus qhov chaw. Nws yog nruj me ntsis txwv tsis pub sib xyaw thiab thauj nrog cov tshuaj lom thiab tshuaj lom neeg. Unpopened hauv thawj lub ntim, rau 24 lub hlis.