Enzyme oral liquid filling equipment, small natural fruit and vegetable enzyme strain fermentation tank equipment, price

Description :

　　One Fruit and vegetable juice enzyme beverage production equipment：

　　Application scope: natural wild fruits, root vegetables, various fruits, stem and leaf vegetables;

　　1. Basic process: material selection → cleaning → rinsing → crushing and pulping → fermentation → filtration and separation → blending (chelation) → filling and sealing → labeling → coding → packaging → finished product

　　2. Fermentation process: Fruit enzymes are fermented using traditional techniques, and the fermentation process is basically divided into three stages: yeast fermentation, acetic acid bacteria fermentation, and lactic acid bacteria fermentation. Stage: Yeast fermentation: During the yeast fermentation stage, large molecules are broken down into small molecules, and starch is broken down into carbon dioxide and alcohol, also known as saccharification. Second stage: Acetobacter fermentation: Acetobacter fermentation breaks down alcohol during this stage, also known as acetylation. Stage 3: Lactic acid bacteria fermentation: During the fermentation stage of lactic acid bacteria, probiotics are produced by the reaction of lactic acid, also known as maturation.

　　II Key points of production process for fruit enzyme beverage：

　　Preparation of fermented milkMix the milk powder evenly in distilled water at around 60 ℃. Filter the mixed raw materials through a 100 mesh sieve and heat them to 65-70 ℃. Homogenize them using a homogenizer with a homogenization pressure of 18-20 MPa, followed by pasteurization. The heating and cooling time should be ensured to be completed within 10 minutes. Quickly cool the sterilized material to around 42 ℃, inoculate it, mix thoroughly, and ferment for 4-6 hours with a pH value of 4.3-4.4. Take out the fermented yogurt and quickly cool it to 15-20 ℃ for later use.

　　Dissolution of sweeteners and stabilizersAdd sweeteners and stabilizers to hot water at 70-75 ℃, and turn on the mixer to fully dissolve them.

　　Mixing:Add fermented milk to the already dissolved stabilizer and sweetener solution and mix evenly. When the temperature of the mixture drops below 60 ℃, keep stirring at high speed. Dilute and slowly add concentrated carrot juice and concentrated hawthorn juice.

　　acid adjustmentWhen the temperature of the mixture drops to 40 ℃, first drop sodium citrate into the mixture to dissolve, then dissolve malic acid and citric acid in water, slowly drop into the mixture, and stir for 10 minutes.

　　homogeneousPour the mixed solution, which has been diluted with distilled water, into a homogenizer for homogenization, with a homogenization pressure of 20MPa.

　　sterilizationKill the filled finished product at a temperature of 80-90 ℃ for 10 minutes, and ensure that the heating and cooling time is completed within 10 minutes.

　　III Price principle and characteristics of fruit juice, fruit and vegetable juice, fruit enzyme beverage production line:

　　1. The body structure is good, the control system is complete, the operation is convenient, and the degree of automation is high.

　　2. All parts in contact with the material are made of stainless steel, which is hygienic and easy to clean.

　　3. Adopting an efficient capping system, equipped with advanced feeding capping technology and protective devices.

　　4. Equipped with overload protection device, it can effectively protect the machine equipment and operators.

　　5. The control system has devices such as automatic control of material water level height and automatic stopping of stuck bottles.

　　6. Adopting suspended filling, different bottle types and thickness sheets can be used.

　　7. The host adopts variable frequency band control, which can easily adapt to the speed regulation of production capacity.

　　8. Micro electric data control, stable performance, making operation simple and more user-friendly.

　　9. The cylinder is used for filling power, with high productivity, simple structure, and easy maintenance.

　　10. The screw cap part is equipped with an automatic sliding device, and the tightness of the screw cap is appropriate.

　　11. The steam water mixture adopts high-strength atomization and pressure degradation at room temperature mixing method, which can achieve the ideal steam content effect without freezing.

　　12. Innovative and unique design, filling carbonated or non carbonated beverages without interference, both can achieve ideal results.

　　4 Wenzhou Kexin Light Industry Machinery Co., Ltd. promises you the installation, commissioning, and technical training of the equipment:

　　1. After the equipment arrives at the user's workshop, the user should position the equipment according to the provided floor plan;

　　2. Our company will dispatch experienced technical personnel to guide the installation, debugging, and trial production of equipment; Our company will adjust the equipment to design capability within the planned time;

　　3. During the debugging period, our company is responsible for providing corresponding spare parts and accessories free of charge.

　　4. Our company is responsible for providing free technical training to the buyer. The training content includes equipment structure and maintenance, equipment control and operation, etc;

　　5. The training can be conducted on-site by the buyer in contact with the actual situation. Our company will appoint qualified technical personnel to provide guidance and develop corresponding training outlines;

　　6. Through training, the buyer's technical personnel should be able to master relevant operation and maintenance skills, adjust processes proficiently, and promptly handle various faults.

　　Five Wenzhou Kexin Company can undertake the following project engineering:

　　1. Bucket water production line (3 gallons+5 gallons)

　　2. Small bottle water production line (500ml-1500ml)

　　3. Juice beverage production line (various juices, vegetable juices, bee products, vitamin drinks, functional drinks, etc. 500ml-2000ml)

　　4. Fruit beverage production line (500ml-2000ml of pellet containing beverages such as freshly squeezed fruit juice and vegetable juice)

　　5. Carbonated beverage production line (500ml-2000ml carbonated beverages such as soda, Sprite, Coca Cola, fruit flavored soda, etc.)

　　6. Pop up drink production line (Babao Congee, almond juice, six walnuts and other non aerated pop up drinks+aerated drinks such as soda, Sprite and Coca Cola 210ml-350ml)

　　7. Red wine production line (750ml-1500ml for wine, champagne, etc.)

　　8. Baijiu production line (Baijiu, rice wine, rice wine, etc. 100ml-500ml)

AfterSalesService :

• Natural Fruit and Vegetable Juice Enzyme Beverage Equipment