Application range:
Tannase has been widely used in the tea beverage industry to prevent cold haze, increase extraction rate, maintain color and improve taste. It is the main content of the research on how to use more efficient methods to cultivate high yield strains and extract tannin enzyme to reduce the cost. In addition, if tannase is in the state of water soluble enzyme, while enzyme mix with substrate and product in the whole reaction system, it is difficult to recycle. It is necessary to find a suitable carrier to immobilize the enzyme and realize the process of enzyme reaction, which will further reduce the production cost and improve the production efficiency.
1. To prevent the cold turbidity of tea drinks
In the production of tea drinks, high temperature extraction of tea become muddy after cooling and produce floc (tea cream). The higher the concentration of solid in the tea extraction, the more serious the precipitation which affecting the stability of tea beverage. In addition, tea drinks will become turbid in cold storage. Then taste and aroma will have a great impact. This phenomenon damage its value greatly as a cold drink commodity. Coca Cola use tannase to solve the "cold muddy" in the tea beverage and achieve good results. The turbidity decrease from 80% to 8%[10]. While using tannase to treat the Black Tea, the instant tea completely soluble in cold water and it tastes good. Tea solids and extract yield without enzyme treatment is lower than the enzymatic processing tea.
2. To increase the extraction rate of tea
The application of tannase in the processing of black tea, green tea and oolong tea can increase the content of soluble metal elements. Lauren S. reported that if use tannase to treat Black Tea, the content of soluble iron and calcium in the water will be increased by 23% and 15%; if use tannase to treat Green Tea, the content of ironwill be increased by 18%, eliminate the summer tea bitter taste and improve the quality of tea
3. To maintain color and reduce the bitter taste
Usually, after the leaching of tea beverage, the precipitation is producing. The concentration of the solid in the extraction solution will be reduced and the color becomes pale. The fuction of tannase improve the yield of tea ingredients and prevent the occurrence of this phenomenon. At the same time, because the tea contains caffeine, vitamins and catechins which have many physiological functions, such as antioxidation, antibacterial effect of tea polyphenols, using tannase to treat the tea will increase the effective components of tea yield and improve the functionality.
Storage:
Sealed, kept it under 10°C and dry place
Valid period 18 months
Safe reminding:
The enzyme is the protein material, for the sensitive person, if suck the enzyme powder or droplet may cause allergy, and may stimulate the skin if last for long time, the eye and the mucous membrane tissue, may wear the mask to protect yourself.
Matters needing attention:
The enzyme is a biological activity material, easily suppressived destructived by oxidant and heavy metal(Fe3+,Cu2+.Hg+,Pb+ and so on)should avoid with its contacting. please storage in cool and dry place, prevents deterioration from damp, enzyme activity survival rate is 90% in 6 months.
Packing specification:
Aluminums foil bag, 1kgx10bags/box; 1kgx20bags/box.