300 tons of persimmon vinegar fermentation and filling equipment, annual deep processing production line for pear vinegar

Description :

One The efficacy and function of persimmon vinegar:

　　Persimmon vinegar has a unique entrance and is rich in nutrients, making it a great choice among vinegars. According to modern medical research, vinegar has the ability to aid digestion and other functions; What cannot be ignored is that it also has a beauty effect. Diluting the face with vinegar and water can make the skin moisturized; In addition, persimmon vinegar can regulate the pH value of food and has a certain killing effect on pathogenic bacteria, making it a companion drink for sobering up and protecting the liver.

II The efficacy and function of fruit vinegar:

　　1. Fruit vinegar contains more than ten types of organic acids and various amino acids, carbohydrates, vitamins, inorganic salts, trace elements, etc. that the human body needs. Amino acids are an important part of vinegar, and the deliciousness, roundness, and softness of vinegar all come from amino acids. When amino acids react with alcohols, esters are formed, which is the source of the aroma of fruit vinegar. Fruits are the primary food that provides the human body with the necessary vitamins. The rich vitamins, amino acids, and oxygen in fruit vinegar can synthesize calcium acetate with calcium in the body, enhancing calcium absorption.

　　2. The main component of fruit vinegar is acetic acid, followed by acid, lactic acid, succinic acid, tartaric acid, malic acid, fumaric acid, formic acid, ketoglutaric acid, pyroglutamic acid, etc. The content of organic acids varies depending on the type of vinegar. These abundant organic acids can effectively maintain the acid-base balance in the body and regulate metabolism.

　　3. Fruit vinegar is acidic and becomes an alkaline food after being absorbed and metabolized by the human body. The volatile substances and amino acids in vinegar have the effect of stimulating the central nervous system of the brain and developing intelligence. Medical research has found that the acidity and alkalinity of the human brain are related to intelligence. Children with alkaline brains have higher intelligence than those with acidic brains, and the acidity and alkalinity of body fluids can be regulated through diet.

　　4. Fruit vinegar can improve the detoxification function of the liver, regulate metabolism in the body, and enhance the body's strength.

　　5. The acidic substances in fruit vinegar can increase the secretion of digestive juices, thereby promoting stomach health, digestion, appetite, and quenching thirst. Drinking fruit vinegar before and after drinking alcohol can accelerate the rate of alcohol breakdown and metabolism in the body, making fruit vinegar highly effective in sobering up.

　　6. Fruit vinegar has unique advantages in beauty and skincare, and has the effect of regulating the blood circulation system. Its slight acidity has a gentle stimulating effect on the skin, can balance the pH of the skin, and can also control oil secretion.

　　7. Fruit vinegar not only facilitates the metabolism of carbohydrates and proteins in the body, but also helps to burn excess fat and prevent accumulation. Long term consumption has the benefits of weight loss, inhibiting and reducing the formation of peroxidized lipids in the human aging process, and delaying aging.

III Fermentation method and structural principle of fruit vinegar brewing equipment:

　　Acetobacter is a highly resilient bacterium that never stops reproducing. This single-cell organism can convert the fermentation substrate - alcohol - into acetic acid. But the smooth operation of these biological bacteria requires certain conditions and environments, such as constant temperature, excellent ventilation frequency, and substrate to product concentration ratio. Under normal conditions, the fermentation process is repeated and continuous, and there must be mature supporting technology and corresponding automatic control devices to efficiently and economically produce vinegar.

　　The automatic vinegar brewing equipment keeps the biological bacterial bed in a specific space and repeatedly carries out biochemical reactions. Excellent acetic acid strains proliferate, ferment, and accumulate products in the artificially solidified bacterial bed. The machine includes: electronic monitoring automatic feeding, solidification bacterial bed system, automatic breeding and cultivation uniform gas distribution system, cold and hot circulating water system, and acid gas alcohol recovery system. Equipped with manual, automatic temperature control, and time control operation option switches. In production, the prepared nutrient solution is pumped in from the feed inlet, and some of it passes through the solidified bacterial bed uniformly by gravity. The acetic acid bacteria on the surface of the bacterial bed solidify and produce metabolites through continuous movement. It takes 18-24 hours to complete the entire acetic acid fermentation, with an acid conversion rate of over 90%. The equipment and supporting processes have high technological content, with the core of deep liquid fermentation and solidification bacteria technology, running smoothly and easy to operate.

4 Modern fruit vinegar processing technology:

　　1. Solid state fermentation process: Fruit raw materials → Removing rotten parts → Cleaning → Crushing → Adding a small amount of rice husks and yeast → Solid state alcohol fermentation → Adding bran, rice husks, and acetic acid bacteria → Solid state acetic acid fermentation → Vinegar pouring → Sterilization → Aging → Finished product

　　2. Full liquid fermentation process: Fruit raw materials → Removal of rotten parts → Cleaning → Crushing and juicing (removing fruit residue) → Coarse fruit juice → Inoculation of yeast → Liquid alcohol fermentation → Addition of acetic acid bacteria → Liquid acetic acid fermentation → Filtration → Sterilization → Aging → Finished product

　　3. Pre liquid and post solid fermentation process: Fruit raw materials → Removal of rotten parts → Cleaning → Crushing and juicing (removing fruit residue) → Coarse fruit juice → Inoculation of yeast → Liquid alcohol fermentation → Addition of bran, rice husk, and acetic acid bacteria → Solid state acetic acid fermentation → Vinegar drenching → Finished product

Five The production process of the entire persimmon vinegar production line equipment:

　　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.

VI 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

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

　　1. Installation and commissioning of equipment: Experienced specialized 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. Specialized 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 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).

AfterSalesService :

• Persimmon vinegar fermentation and filling equipment