麦芽糖抗老化淀粉酶

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菌种来源：脂肪嗜热芽孢杆菌、大肠杆菌（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，延长产品货架期，增强柔软性、弹性 basic

2、 role：anti-aging, extend the shelf life of products, enhance the flexibility and elasticity 2021-11-43面包从烤箱中拿出后便开始逐渐老化，面包芯变硬，弹性降低，口感也变得越来越差。这主要是由于在面包芯中发生了复杂的理化反应。根据这个原理我们研发了最新和活力更强的酶制剂来阻止这个老化过程。在混合和醒发阶段，kinezyme fresh对小麦粉开始起作用，并将其转化，因此抑制老化过程，保持面包柔软度，延长货架期，提升产品品质。kinezyme freshkinezyme fresh 最新的超强抗老化

3、酶制剂2021-11-44麦芽基因淀粉酶作用原理麦芽基因淀粉酶作用原理抗老化淀粉酶（麦芽基因淀粉酶）是一种内切酶；多底物特性：分解直链淀粉、支链淀粉、环状糊精；转糖基作用：将葡萄糖和麦芽糖转化生成低聚糖；2021-11-45 优势优势 advantage1. kinezyme fresh 是目前市场上活力最高、浓度最高的产品。kinezyme fresh is the most active and most conce ntrated product on the market, today.2.在正常烘焙温度下完全失活，无添加过量风险，产品口感非常好。complete de,activat

4、ion at normaloven temperature: no overdosing risks and exceptional eating qualities.3.在整个货架期保持完美的面包柔软度及弹性，不会发粘。 exceptionalsoftness and perfect elasticity of the& bread crumb over the desired shelf life: no gumminess4. kinezyme fresh可自由应用于各种类型的面包产品。如需要，可直接添加到现有改良剂配方中。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.可与其他烘焙酶制剂协同作用，对以酵母为原料的烘焙产品有很好的效果。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面包柔软度/bread softness空白 在整个货架期内，添加了kinezyme fresh的面包都保持柔软和良好的口感/with kinezyme fresh bread remains soft andpleasant to eat&during all its shelf-life2021-11-47面包芯弹性/crumb elasticity空白上图清楚地表明，添加了kinezyme fresh的面包芯的柔软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根据面粉重量计算，建议添加量为2-8ppm。选择添加量越高，货架期越长，越柔软，2-3ppm的添加量产生的效果就已经相当不错。 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是一种抗老化酶制剂，它对霉菌没有抑制作用，新鲜的面包在烘焙后的3-4天有长霉菌的趋势。为了防止面包发霉，可以使用霉菌抑制剂（天然的或化学的）。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产品名称产品名称/prod