帮忙翻译下呢，实在是难啊。

Double-effect method (recommended): 1. Add sulfite to the diatomite tank during diatomite filtration process, with a dosage of 10-15g per ton of beer. After thoroughly mixing, conduct filtration; 2. Add glucose oxidase to the clarified beer tank before (or at the same time as) the filtered liquid enters. The recommended dosage is 40ml per ton of beer. Fill after thoroughly mixing the glucose oxidase with the beer.

The effect of use: Adding glucose oxidase to finished beer can quickly consume most of the dissolved oxygen in the beer, reducing and delaying the oxidation of flavor substances in the beer, effectively reducing the aging of the beer, and improving the flavor stability of the beer. According to numerous beer manufacturers, the addition of glucose oxidase can reduce the oxygen content in beer to below 10μg/L. The beer has high stability, pure taste, and does not produce precipitation or turbidity.

When used in fresh milk and dairy products, it can prevent fat oxidation, inhibit microbial growth, and extend shelf life. Oxygen can produce unpleasant odors and aldehyde and ketone odors in oily foods. Adding glucose oxidase can ensure product quality by consuming oxygen.

Glucose oxidase is an oxygen-dependent dehydrogenase. Using glucose oxidase can remove oxygen from food and containers, effectively preventing food spoilage. Therefore, it can be used in the packaging of tea, ice cream, milk powder, beer, fruit wine, and other beverage products. Glucose oxidase is an enzyme found in specific molds such as Penicillium notatum and honey. It can catalyze the reaction of D-glucose + O2 → D-gluconic acid (delta-lactone) + H2O2. The enzyme of Penicillium notatum has attracted attention due to its apparent antibacterial properties.

The role of glucose oxidase in flour: Under conditions of oxygen presence, glucose oxidase can convert glucose to gluconic acid, while producing hydrogen peroxide. Hydrogen peroxide is a strong oxidant that can oxidize thiol groups (-SH) in gluten molecules into disulfide bonds (-S-S-), thereby enhancing the strength of gluten. It can improve the extensibility of dough, increase the volume of bread, and replace potassium bromate (KBrO4), which is carcinogenic. In noodle production, glucose oxidase helps to form a better protein network structure between gluten proteins, increasing the chewiness of the noodles.