application of tannase enzyme in industry of beverage production

    Tannase is produced by Aspergillus niger and extracted through fermentation. It has been widely used in food processing, feed processing, and cosmetics production.

Food industry: used for processing fruit juice and fruit wine, decomposing tannins, improving taste, reducing sedimentation, and enhancing clarity;

Tea processing: reduce the astringency of tea soup and improve product quality;

Feed industry: added to feed containing high tannins (such as legume feed) to eliminate the inhibitory effect of tannins on animal digestion and improve feed utilization efficiency.

1. Enzyme preparations are bioactive substances that are susceptible to the inhibitory and destructive effects of heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants. Contact with them should be avoided during use and storage;

2. For people who are easily sensitive, it may cause hypersensitivity reactions; Close contact or slight inhalation may irritate the skin, eyes, and mucosal tissues; During the use of enzyme products, it is recommended to wear protective equipment such as masks and eye masks.

3. Moisture proof, light proof, sealed and stored at low temperature (0-10 ° C) for 18 months. Enzymes experience a certain loss of enzyme activity during storage, with 5-10% loss of enzyme activity at 10 ° C for 6 months and 10-15% loss of enzyme activity at room temperature for 6 months.

4. Extending the storage period or being affected by harsh storage conditions such as high temperature and humidity can lead to an increase in usage.