Norifruit Enzyme Production Equipment Manufacturer Fully Automatic Glass Bottle Oral Liquid Enzyme Production Line Factory Equipment

Description :

　　OneThe efficacy and function of Noni fruit:

　　1. Nori fruit is native to Southeast Asia, but it can still be found in Tahiti, Hawaii, India, and other regions. Scientists have discovered that Noni fruit juice has excellent health benefits, largely due to its rich nutritional content, which includes over 125 natural nutrients.

　　2. Nori fruit contains a large amount of vitamin C, making it one of the food sources for this vitamin. Vitamin C has many benefits for health, as it helps repair damaged cells, promotes immune system health, and has preventive effects. Nori fruit is often used to help patients control asthma symptoms and has good therapeutic effects. The benefits of Noni fruit are attributed to its anti-inflammatory properties.

　　3. Nori fruit can also be used as a natural painkiller to help alleviate severe headaches without any side effects. In addition, Nori fruit can be used as a pouring agent to help stimulate digestion, treat gastrointestinal diseases such as constipation and acid reflux. This is good news for patients with this type of disease.

　　III There are many benefits to drinking Nori fruit enzyme drinks:

　　1. Some benefits: Nori fruit enzyme can quickly change the constitution, turning acidic constitution into weakly alkaline constitution, thereby effectively reducing the incidence of sub-health. In addition, Nori fruit enzymes can effectively help promote metabolism and have certain antioxidant functions, thereby achieving the desired effect.

　　2. Preventing the occurrence of diseases: The moisturizing pine body in Nori fruit enzymes can secrete substances with melatonin effects, which have a significant effect on delaying aging. Long term use of Norifruit enzyme can also help regulate sleep quality and prevent the occurrence of diseases. However, the enzymes on the market are mixed, so be careful when purchasing.

　　3. Enhance the self recovery ability of the immune system: Nori fruit can produce an auto enzyme that can help strengthen the self healing ability of the immune system, enhance the self purification effect of human blood, and activate cells. When consumed, it is possible to directly consume food that has been extracted from Nori fruit enzymes.

　　4. Assist in cell regeneration and repair: During the aging process, the human body inevitably suffers from cell damage and death. If the body cannot automatically repair or regenerate cells at this time, it will only exacerbate the aging and even death of the body. However, Nori fruit enzyme can effectively repair cells and assist in cell regeneration.

　　4 Advantages of Nori fruit enzymes over Nori fruit juice:

　　1. Nori enzyme is a completely digested and clean food: people who cannot eat due to illness, those with loss of appetite, and those who find it difficult to digest after eating can gain vitality by drinking pure Nori enzyme. For people who don't have time to eat, it is even more important to supplement with Nori enzymes at any time. The more than 160 components of Nori enzyme contain essential "clean energy" (which can be directly absorbed by cells) for maintaining life, as well as "amino acids" and "organic acids" necessary for metabolism. In this manufacturing process, the energy required for digesting food is not consumed, and nutrients such as vitamins, minerals, and trace elements are also absorbed accordingly. Nori enzyme is an essential supplement in the process of fasting therapy! It can naturally lead the physical condition towards a good state.

　　2. Nori enzyme can naturally balance the abundant trace components: excessive consumption of animal fats and proteins can promote intestinal decay, resulting in blood contamination and making it sticky. The function of reducing active acids and maintaining a certain level of immunity is closely related. Pure Nori enzyme does not contain animal fat, but instead contains many trace components representing physiological active substances. Therefore, it is very effective in tracking the imbalanced diet of modern people, which is prone to blood pollution. Nori enzyme can eliminate active acids that can cause rust in the body, and this "acid resistance function" has been confirmed through the "xyz based active acid elimination luminescence method" experiment.

　　3. Nori enzyme is a potential regulator of microbial fluids: a healthy digestive system is essential for a healthy body. Create unfavorable conditions for harmful bacteria and favorable conditions for beneficial bacteria in the gut microbiota! Due to the acidic liquid containing organic acids, harmful bacteria living in alkaline environments are provided with poor living conditions, while beneficial bacteria in the intestine are provided with good growth conditions (similar to the strongly acidic "dried plums", once absorbed into the blood, it becomes alkaline). Nori enzyme can promote the elimination of useless substances and pollutants in the body through natural circulation, maintaining a good balance of gut microbiota.

　　4. In addition, the components (peptides) produced by fermentation microorganisms and decomposed by bacterial cells can stimulate the immune system, and its function of maintaining a certain degree of immunity has gradually been clarified. The original trace of plant essence and the original trace of fermentation microorganism contained in the product are classified into categories, which act in the intestine and are absorbed by the body, thus improving the immunity and leading the internal environment to a better direction.

　　Five Production process of Norifruit enzyme:

　　Wenzhou Kexin Nuo Liguo Enzyme Production Process (Simplified Version): Cleaning → Decomposition → Juice Extraction → Primary Fermentation → Separation → Filtration → Secondary Fermentation → Filtration → Aohe → Maturation → Inspection → Filling and Sealing → Heavy Metal Detection → Coding → Packaging → Storage

　　Wenzhou Kexin strain production process (simplified version): primary cultivation → secondary cultivation → inoculation

　　VI Production process of Norifruit enzyme beverage:

　　1. Squeezing: The juice extraction method uses external mechanical squeezing pressure to extract fruit and vegetable juice from fruits and vegetables or fruit and vegetable pulp. A widely used juice extraction method in the production of fruit and vegetable juice beverages, mainly used for water rich fruit and vegetable raw materials. According to the different temperatures of the raw materials during juice extraction, pressing can be divided into cold pressing, hot pressing, and even frozen pressing methods; According to whether the fruit residue has been extracted and pressed again after pressing, pressing is divided into secondary pressing and primary pressing. Hot pressing refers to heating the crushed raw pulp and then squeezing it to extract juice. Hot pressing is determined by the biochemical properties of the crushed raw materials and the processing technology of fruit and vegetable juices. Before the raw materials are crushed, the biochemical reaction rate is quite slow in intact cellular tissues; But when the raw materials are broken, the processes of various chemicals, enzymes, and microorganisms inside the raw materials suddenly accelerate, affecting each other and causing a series of chain reactions. The main ones are various oxidation reactions catalyzed by enzymes escaping from the raw tissue cells. Oxidation reactions are often the main cause of a drastic decline in the quality (color, aroma, taste, and chemical composition) of fruit and vegetable juices, such as the browning reaction of polyphenolic substances catalyzed by polyphenol oxidase, resulting in color changes in fruit pulp and juice. Therefore, in the processing technology of fruit and vegetable juice, effective measures must be taken to prevent or inhibit reactions that have adverse effects, such as enzymatic browning reactions. So, after the raw materials are crushed, sometimes the fruit will be subjected to heat treatment and then hot pressed to inactivate enzyme activity, while also inhibiting microbial growth and ensuring the quality of fruit and vegetable juice. Cold pressing is relative to hot pressing. Cold pressing refers to the process of extracting juice from crushed raw fruits at room temperature or below without undergoing heat treatment. The reason for using secondary pressing is based on the essence of juice extraction, which is to extract soluble solids from fruits. The fruit residue after secondary pressing also contains a certain amount of soluble solids. In order to extract as much soluble solids as possible from the fruit residue and reduce its sugar content, it is extracted for 20-40 minutes with or without enzymes using normal water or recycled condensate water (generally not exceeding 80 ℃) in a ratio of slag: water=1: (1-2) (mass ratio), and then subjected to secondary pressing. The use of secondary pressing process can increase the juice yield by 5% to 10%.

　　2. Extraction: Extraction is the process of transferring the juice from fruit and vegetable cells to a liquid extraction medium (hot water). Mainly used for extracting juice from dried fruits with low moisture content such as sour dates, black plums, red dates, and fruits with high pectin content (such as hawthorn) that are difficult to extract juice through the above methods. The extraction method can be divided into static extraction, countercurrent extraction, one-time extraction, multiple extraction, etc. The factors that affect the juice extraction rate of the extraction method mainly include extraction temperature, time, degree of raw material fragmentation, concentration difference, flow rate, etc.

　　3. Beating: Beating is the process of obtaining fruit (vegetable) pulp by scraping, grinding, and separating broken fruit and vegetable raw materials into kernels, seeds, and thin skins using a beating machine. The fineness of the raw pulp can be achieved by selecting the aperture of different pulping machine screens. This method is suitable for the production of fruit and vegetable juices and fruit pulp beverages, such as strawberry juice, mango juice, peach juice, hawthorn juice, etc. After the raw materials of fruits and vegetables are crushed, they need to be immediately pre cooked in a pre cooking machine to inactivate the activity of enzymes in the fruits and vegetables, prevent browning, and then beaten. Generally, three rounds of beating are carried out in production. The size of the sieve aperture is 1.2, 0.8, and 0.5mm respectively. After beating, the meat particles become smaller, which is beneficial for homogenization treatment. If single pass beating is used, the sieve aperture cannot be too small, otherwise it is easy to block the mesh.

　　4. Centrifugation: Centrifugation needs to be completed through a horizontal spiral centrifuge, which uses the principle of centrifugal force to separate fruit and vegetable juice from fruit pulp. The slurry enters the centrifugal chamber of the rotary drum through the central feeding tube. Under the action of high-speed centrifugal force, the fruit residue is thrown onto the wall of the rotary drum and continuously sent to the conical end of the rotary drum by the screw conveyor for discharge. The fruit and vegetable juice flows out from the front end of the rotary drum through the threaded gap.

　　5. Coarse filtration: Coarse filtration is the process of removing larger particles or suspended particles dispersed in fruit and vegetable juices. Except for the pulping method, the fruit and vegetable juices obtained by other methods contain a large amount of suspended particles. If there are meat fibers, fruit peels, fruit pits, etc., their presence can affect the appearance quality and flavor of the product, and they need to be removed in a timely manner. Coarse filtration can be carried out during the juicing process or through a single click operation. In production, a vibrating screen is usually used for coarse filtration, and fruit and vegetable juices can generally meet the coarse filtration requirements by passing through a 0.5mm aperture filter screen. After coarse filtration, fruit and vegetable juice needs to be clarified and filtered, while cloudy juice and meat containing beverages need to be homogenized and degassed.

　　7 Filling characteristics of Norifruit enzyme production line:

　　1. Adopting advanced micro negative pressure gravity filling principle, the filling is fast, stable, and accurate. It is equipped with a complete material reflux system, which can also achieve independent gas return during reflux without contact with the material, reducing secondary pollution and oxidation of the material.

　　2. This machine meets the requirements of hot filling technology below 95 ℃, with no sanitary dead corners in the filling valve and material inlet and outlet pipelines. It is also equipped with a CIP self-cleaning interface and a RO water flushing device for the bottle mouth before sealing to ensure that there is no mold on the bottle mouth.

　　3. Adopting a magnetic torque type cap head to achieve the functions of grabbing and twisting the cap. The tightening torque is infinitely adjustable and has the function of constant torque rotary sealing plastic cap.

　　4. The set of standard shrinking integrated machine adopts a designed reciprocating cutter, with a steel body combination of the mechanism, smooth operation, and doubled tool life.

　　5. Simple center guide column positioning, easier to replace specifications, and convenient for operators to use. The model is first driven by a synchronous belt bottle DC brushless motor.

　　6. The heat shrink packaging machine uses imported components from Germany and Japan, which are easy to adjust when changing packaging combinations and bottle shapes, with stable performance and packaging effects.

　　7. The whole machine adopts advanced technologies such as human-machine interface touch screen control, PLC computer program control, and frequency converter control.

　　8. It has functions such as automatic control of the cap supply system, automatic detection of filling temperature, material high temperature alarm, low temperature shutdown and automatic reflux, no cap without bottle, waiting for missing bottles, and stopping due to missing caps.

　　9. Production capacity of 5000-25000 bottles/hour is available for users to choose from.

　　8 Characteristics of Kexin Company's Business Services:

　　1. Representative production line projects of the company: fruit and vegetable enzyme production line, fruit wine production line, complete set of equipment for deep processing of fruits and vegetables, beverage production line, fruit vinegar production line, wine production line, soy milk production line and other biological fermentation system projects. The company has applied for multiple technical protections, such as enzyme fermentation tanks, fruit and vegetable fermentation tanks, etc., marking a breakthrough in the development of products with independent intellectual property rights in biological fermentation in China.

　　2. Kexin Enterprise's technology and high-tech equipment are the guarantee for us to provide high-quality products. Whether you are looking for equipment for biological enzymes, fruit wine production, deep processing of fruits and vegetables, or worrying about a complete engineering project, please trust us: we have high-quality products, facilities, and engineering teams waiting for you. Let's discuss, make decisions, and progress together!

　　3. Kexin Enterprise provides turnkey engineering services for production lines of enzymes, beverages, fruit wine, fruit and vegetable juice, wine, soy milk, fruit vinegar, fermentation engineering, etc., including workshop planning, process design, technical guidance, equipment supply, installation and commissioning, technical training, and after-sales service.

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