Persimmon Vinegar Stainless Steel Fermentation Tank Equipment Annual Production of 600 Tons Pear Vinegar Hawthorn Vinegar Beverage Production Line Equipment

Description :

　　One The advantages of making vinegar with persimmons:

　　Persimmons are rich in nutrients and have a good flavor. Due to the unique medicinal properties of persimmon fruits, they are an ideal raw material for brewing health vinegar. After blending persimmon vinegar raw vinegar, 4-5 tons of persimmon vinegar beverage can be blended per ton of persimmon vinegar. Persimmon vinegar, whose core is persimmon juice, is fermented to produce nutritious persimmon vinegar, which retains the unique flavor and nutritional components of persimmons. Persimmon vinegar drink is a functional beverage that can be directly consumed by scientifically blending persimmon vinegar as the base material.

　　Persimmon vinegar drink retains the multiple nutrients of persimmon fruit and edible vinegar, integrating nutrition, seasoning, and health functions, fully in line with the Chinese people's shift from food for basic needs to nutrition and health. I believe that the successful development of persimmon vinegar and beverages has enormous market potential, and the economic and social benefits it brings are very optimistic.

　　II Process flow of brewing persimmon vinegar production line:

　　The main technical principle is that persimmon fruit is cleaned, stored, and clarified with composite pectinase to obtain persimmon juice. Alcohol fermentation is carried out by adding yeast, and the alcohol is converted into acetic acid through DF automatic continuous vinegar machine fermentation. It is then filtered, sterilized, aged, blended, and clarified to obtain the final product.

　　III The process of the entire persimmon vinegar brewing equipment production line is as follows:

　　Sorting → Cleaning → Softening → Enzymatic hydrolysis → Alcohol fermentation → Mixing → Acetic acid fermentation → Aging → Sterilization → Finished product

　　1. Its main technical principle is to sort, clean, crush, and juice persimmons, clarify them with composite pectinase to obtain persimmon juice, add yeast for alcohol fermentation, and convert the alcohol into acetic acid through DF automatic continuous vinegar making machine fermentation. Then, it is filtered, sterilized, aged, blended, and clarified.

　　2. At the same time, the remaining skin residue from juicing is mixed with grains for solid-state fermentation to produce vinegar. Due to the aerobic fermentation carried out under sterile air conditions, the liquid fermentation of persimmon juice has a high degree of automation and a short fermentation time (18-24 hours), resulting in high equipment utilization and raw material yield. Persimmon vinegar products are combined and blended according to their respective characteristics, ensuring the balance and stability of product quality between batches and improving the utilization rate of raw materials. Due to its liquid deep fermentation technology, persimmon vinegar maximizes the retention of fruit acid in persimmon fruit and effectively converts fructose, preserving most of the nutritional components of persimmon fruit. Therefore, it is called a health preserving persimmon vinegar.

　　The main factors affecting the flavor of persimmon vinegar beverage are sugar content, acidity, and the content of aromatic components in the beverage.

　　4. Typically, fruit drinks have a sugar content of 10% to 15% and an acidity of 0.2% to 0.7%. In order to meet the requirements of consumers, the sugar and acidity of the beverage need to be formulated, and the aromatic components need to be adjusted by adding essence.

　　4 Some indicators for brewing persimmon vinegar:

　　1. Physical and chemical indicators. Total acid (calculated as HAC%): 4.00% ≥ 3.5% Reduced sugar (calculated as G%): 1.2%; Alcohol content (V/V): 0.07%.

　　2. Microbial indicators. Total number of bacteria: ≤ 500/ml; Escherichia coli: ≤ 2/100ml; Pathogenic bacteria (referring to intestinal pathogenic bacteria): not detected.

　　3. Sensory indicators. Color: light yellow; Aroma: It has the fragrance of vinegar and persimmon fruit; Taste: Soft sour taste, rich texture, no other odors; Body shape: Clear and transparent, without suspended solids or sediment.

　　Five Part of the equipment required for the production line of persimmon vinegar:

　　Alcohol Fermentation Tank - Mixing Tank - Automatic Vinegar Brewing Machine - Temperature Control System - Cooling Tower - Stainless Steel Screw Pump - Clean Water Pump - Stainless Steel Valve Pipeline - Operating Platform - Central Console

　　VI The technical content of the complete set of equipment for brewing persimmon vinegar production line:

　　This production line segments the fermentation process into alcohol and vinegar stages, and provides each stage with the optimal temperature, pH value, and oxygen supply environment required for microbial growth, greatly shortening the production cycle. The production time from persimmon juice to persimmon vinegar is 4-5 days, while the traditional process takes 90-120 days. Long term fermentation causes most of the nutrients and fruit aroma in the fruit to evaporate, so it is not advisable to produce fruit vinegar. In the liquid fermentation process, ethanol is converted into acetic acid by over 90%, up to 98%, while the conversion rate of ethanol in traditional processes is only 40-60%, which seriously affects the vinegar yield and increases production costs. In the liquid fermentation process, with a sugar content of 14% in persimmon juice, 1 ton of persimmon juice can produce 2 tons of persimmon vinegar, and 1 ton of persimmon vinegar can be used to prepare 5 tons of persimmon vinegar beverage. In terms of labor, traditional processes require a large amount of high-intensity labor, while automated industrial production lines liberate labor and replace manual labor with automated control, allowing one person to complete the operation.

　　7 Wenzhou Kexin can undertake the production line project for fruit wine, fruit vinegar, persimmon vinegar:

　　1. Automated fruit vinegar production line project with an annual output of 300-10000 tons (including 150 fruit varieties such as apples, pears, persimmons, grapes, blueberries, papayas, loquats, strawberries, bayberries, etc.)

　　2. Automated aged vinegar production line project with an annual output of 300-10000 tons

　　3. Automated sweet persimmon vinegar production line project with an annual output of 300-10000 tons

　　4. Automated vinegar production line project with an annual output of 300-10000 tons

　　5. Automated vinegar production line project with an annual output of 300-10000 tons

　　6. Automated bran vinegar production line project with an annual output of 300-10000 tons

　　7. Automated white vinegar production line project with an annual output of 300-10000 tons

　　8. Automated fruit juice health vinegar production line project with an annual output of 300-10000 tons

　　8 Kexin Company can provide you with after-sales service:

　　1. Installation and commissioning of equipment: Experienced technicians and engineers are appointed according to different production equipment to be responsible for installation and commissioning, complete their work on schedule according to the contract requirements, and enter normal production after passing the acceptance inspection.

　　2. After sales service archiving: After the installation and commissioning of the production equipment purchased by customers, all relevant information will enter the special archive service management system, and the use and operation will be timely monitored by our company, with fast and timely service and regular follow-up procedures.

　　3. Service time commitment: Before the production equipment arrives at the customer's factory, please make an appointment with the after-sales service department for the arrival time of the debugging personnel. According to the requirements, they will arrive at the site on time. If there is an emergency situation that cannot be handled during the operation of the equipment, it will be directly reported to the after-sales service department. After working hours, please contact the contracting parties or marketing personnel, and arrive at the site within 12 hours after receiving the notification.

　　4. Technical training: In order to ensure that customer technical personnel can proficiently master the performance and operation maintenance procedures of the equipment, in addition to on-site training, we can provide customers with specialized technical training within our company. According to actual needs, we will invite customers to our beverage production experimental factory and sample factory for training.

　　5. Supply of spare parts: Adequate supply of spare parts throughout the year, quick handling of telephone mail order business at any time, on-site service for major repair parts plan, saving customers time and costs.

　　6. Regular tour service: Based on customer satisfaction survey results and different customer requirements, visit customers in stages and batches according to the plan, solve customer problems in production at any time, and continuously improve through summarization to achieve customer satisfaction. Customers are requested to fill out the Customer Satisfaction Survey Form and User Service Card carefully at that time.

　　7. Undertaking major, medium, and minor repairs of equipment: The company undertakes major, medium, and minor repairs, with repair parts supplied at a 10% discount from the factory price. Major repairs take 30 days, medium repairs take 15 days, and minor repairs take 3-7 days to complete.

　　8. Information Service: In order to facilitate customers to have a better understanding of the development of the beverage market and packaging equipment trends, our company will promptly inform you of the information and regularly mail our consulting magazines to customers.

　　9. Quality Commitment: Wenzhou Kexin Machinery Manufacturing Co., Ltd. guarantees that the equipment provided is brand new, advanced and reliable, meets the process requirements, and has a one-year warranty from the date of delivery (vulnerable parts are not covered by the warranty).

　　Nine Projects that Wenzhou Kexin Light Industry Machinery Co., Ltd. can undertake:

　　1. Complete production line for hot filled beverages ranging from 2000 bottles to 36000 bottles per hour

　　2. Production line for 2000 bottles per hour -36000 bottles of mineral water and purified water

　　3. 2000 bottles per hour -36000 bottles of carbonated beverage production line

　　4. Production line for drinking water in 3-gallon and 5-gallon barrels, ranging from 100 to 1500 barrels per hour

　　5. 2000 cans per hour -36000 cans of canned beverage production line (plant protein beverage, tea beverage, functional health beverage, canned beer production line)

　　6. Production line for 2000-36000 bottles of dairy beverages per hour (milk production line, yogurt production line, fresh milk production line, pasteurized milk production line)

　　7. 2000 bottles per hour -36000 bottles carbonated beverage production line (glass bottle carbonated beverage production line, PET carbonated beverage production line, soda can carbonated beverage production line)

　　8. 2000 bottles per hour -36000 bottles of alcohol production line (beer production line (glass bottles, cans), Baijiu production line, rice wine production line, medicinal wine production line, wine production line, health wine production line, etc.)

　　9. Various water treatment equipment RO reverse osmosis UF ultrafiltration equipment

　　10. Various beverage equipment such as mixing tanks, hot and cold tanks, sandwich pots, fermentation tanks, mixing tanks, bottle filling and sealing machines, heat shrink packaging machines, labeling machines, sterilization pots, sterilization machines, etc.

　　11. Plate and tube UHT devices, CIP systems.

　　12. Turnkey project for the entire factory.

AfterSalesService :

• Persimmon vinegar stainless steel fermentation tank equipment