Complete set of lychee fruit wine processing equipment 100 ton pilot production line for small and medium-sized plum fruit wine

Description :

One Why choose Wenzhou Kexin Light Industry Machinery Co., Ltd. for cooperation:

　　Wenzhou Kexin is responsible for the design of the entire lychee deep processing lychee juice and lychee fruit wine production line factory, beverage formula, equipment manufacturing, installation and commissioning, and technical training. We provide a fully automatic integrated equipment for the lychee fruit wine production line and after-sales service.

　　Litchi is a fruit that is distributed in the southwest, south, and southeast of China, and is highly cultivated in Guangdong and southern Fujian. Wenzhou Kexin Company can undertake the construction of a complete set of equipment for 500ml or 750ml deep processing lychee juice lychee fruit wine production line, including a series of fully automatic equipment for cleaning, shell removal, crushing, blending, homogenization, sterilization, filling, and packaging. The production capacity of lychee fruit wine production line equipment ranges from 2000 bottles to 9000 bottles per hour, packaged in glass or PET plastic bottles.

II The origin of the small and medium-sized lychee fruit wine production line:

　　During the spring and summer melon and fruit seasons, many families will make their own simple fruit wines, such as wine, apple cider, and bayberry wine. Making fruit wine at home is time-consuming, labor-intensive, limited in production, and easily contaminated and unhygienic. Nowadays, the production of fruit wine is mostly carried out using filling equipment, such as Hunan Red Poplar Plum Wine, grape wine, Ningxia Goji Berry Red, etc., which are all brewed from fruits into wine and filled through filling equipment. There are many manufacturers of Yangmei wine filling production lines, and I would like to recommend a more reliable one to everyone.

　　Wenzhou Kexin Fruit Wine Filling Line integrates bottle washing, filling, sealing, cap shrinking, labeling, coding and other processes, suitable for the filling and production of liquid materials such as non carbonated beverages, fruit wine, red wine, bayberry wine, enzymes, etc.

III The traditional production process of lychee deep processed fruit wine:

　　1. It is best to choose high-quality lychee fruit from Feizixiao, and conduct strict and scientific testing to ensure: 1. plumpness of lychee fruit, 2. fructose content, 3. moisture content, 4. detection of pesticide residues and other dust substances.

　　2. Processing is carried out through a fully automated production line, which first requires cleaning, followed by draining. The entire process is strictly controlled within 30 minutes, including peeling, kernel removal, juice extraction, and warm fermentation in a fermentation tank.

　　3. Litchi wine undergoes three processes and dozens of strict procedures from cleaning to fermentation.

　　During the fermentation process, an appropriate amount of acid, mountain flavonoids, and hydrolyzed collagen were also added, which increased the health benefits of lychee wine.

　　5. Adopting fructose high-energy conversion technology to improve the efficiency of yeast fermentation in producing alcohol, and through triple filtration sterilization technology, the product meets hygiene standards while preventing aroma loss.

　　6. The fermentation cycle is reduced by 12 months.

　　7. After the fermentation cycle is completed, it can be packaged and marketed in bottles.

4 Advantages of Wenzhou Kexin's fully automatic kx-2000 lychee fruit wine production line equipment:

　　1. This production line uses air washing, with a sterile air compressor generating high-pressure air to blow high-pressure air onto the inner and outer walls of the bottles, followed by water washing to avoid secondary pollution;

　　2. Use high-temperature tunnels to sterilize the bottles;

　　3. Use ultraviolet sterilization to perform secondary sterilization and buffer cooling on the bottle;

　　4. Adopting a negative pressure filling and plugging integrated machine (including automatic plugging and T-shaped plugging) to ensure uniform filling liquid level. The whole machine is made of 316 food grade stainless steel, which is resistant to high temperature, acid and alkali corrosion, and meets food hygiene standards;

　　5. Adopting an automatic round bottle positioning adhesive labeling machine with online automatic labeling function;

　　6. Adopting a fully automatic rubber cap shrinking machine, the specially developed rubber cap heat shrink head and anti wrinkle design ensure a smooth and beautiful fit without wrinkles;

　　7. Suitable for most bottle types, only the dial needs to be replaced to adjust the height when changing the bottle type.

Five Litchi fruit wine production and processing equipment:

　　The flavor of lychee wine goes without saying, and I believe everyone knows it, but the quality of the wine relies on mechanical equipment that meets standards for production. The lychee fruit wine filling line of Wenzhou Kexin Light Industry Machinery Co., Ltd. is a fully enclosed filling line that meets hygiene requirements, is hygienic, and pollution-free. Various beverages, red wine, bayberry wine, fruit wine, enzymes and other liquid materials can be filled and produced using this filling production line.

　　Fruit wine, which emits a fruity aroma, has always been a popular beverage among people. However, fruit wine is rich in nutrients, so it is important to pay attention to quality and safety during the production process to avoid contamination. In this regard, it is recommended that manufacturers choose the right production equipment, and Wenzhou Kexin's lychee fruit wine filling line is a good choice. Customers in need are welcome to call our global service for detailed information. You can also provide your actual needs, and we will tailor a suitable solution for you.

VI Litchi fruit wine production and processing equipment technology:

　　Litchi wine is a fruit wine made from fresh lychee as raw material, which has been removed from the core, crushed, pressed, fermented, aged and refined. Some lychee wine is a fruit wine made by adding fresh lychee juice to aged rice wine and coloring it with red yeast.

　　1. It is best to choose fresh lychee fruits with high maturity, no pests or diseases, and no mold or deterioration. Wash and drain the lychee fruits.

　　2. Peel off the fruit shell, remove the core, add resin treated water to the flesh, and then press it.

　　3. Add 80 kg of white sugar per 100 kg of fruit pulp to the juice, and add deodorizing alcohol (mixed at 4 ° C). Adjust the acidity with citric acid, then add sulfur dioxide and let it stand. After a few hours, add the finished rice wine or white sprinkle, and then add 5-10% of artificially cultivated yeast for pre fermentation.

　　4. After separation, enter the post fermentation and aging stage for 1-2 months.

　　5. Filtration, bottling, water bath sterilization at 65-72 ℃ for 15 minutes, natural cooling, label packaging, and finished product storage.

7 Complete set of lychee fruit wine production equipment:

　　1. Raw material selection and processing: Fruit farmers are required to sort during harvesting, mainly by sorting out enzyme damaged particles. Otherwise, after packaging and transportation, it is easy to expand infection, which is not conducive to brewing.

　　2. Crushing and juicing: Select the processed lychee fruit and crush it with a crusher. During crushing, the pulp crushing rate should reach 97% or more to ensure sufficient contact between the pulp and yeast during fermentation. During this period, add an appropriate amount of pectinase. Lychee juice should be added immediately after juicing; Pectinase can increase the yield and quality of fruit wine, improve aroma and quality.

　　3. Adjust ingredients: Dissolve sucrose, citric acid and other auxiliary materials and send them to a mixing tank for mixing. Adjust the acidity pH to 3.2-3.5 with citric acid, and adjust the sugar content of sucrose to a final 15% vol sugar supplement.

　　4. Main fermentation: Add about 1.5% yeast to the adjusted pulp for inoculation, control the fermentation temperature at around 22 ℃, and separate the lychee pulp to obtain a single juice. Add sugar according to the alcohol content of 15-16 ℃ after fermentation (divided into two parts), adding 1/2-3/4 each time. After 3-4 days of fermentation at 18-23 ℃, add the remaining sugar. During the main fermentation period of 6-8 days, stir the juice twice a day for 30 minutes each time. The fermentation is closed fermentation, and the fermentation period is 20-30 days. When the residual sugar is below 0.5%, stay for 2-3 days and change the barrel again to obtain the original wine.

　　5. Post fermentation process: After the main fermentation, there needs to be a post fermentation process, mainly to reduce acidity and improve the quality of the wine. Strengthen management during the post fermentation period, keep the container sealed and the bucket full. The temperature requirement for the lychee wine storage room is 8-15 degrees Celsius. The storage room should exist separately, and there should be a fan in the kiln to exhaust carbon dioxide. The temperature should be maintained for about 60 days, and then filtered to remove impurities.

　　6. Clarification of bottom gel of fermented wine: Litchi wine is a colloidal solution, which is a complex dispersion system of water dispersants. Its main components are molecular water and alcohol molecules, while the remaining small parts are tannins, pigments, organic acids, proteins, metal salts, polysaccharides, pectin, etc. They exist in the form of colloids (particle radius of 1-100nm), which are highly dispersed and thermodynamically unstable systems. Even in the sales process, there may be loss of light, turbidity, and even precipitation, affecting the sensory quality of lychee wine. The use of appropriate clarifying agents can make the wine clear and transparent, and remove substances that cause turbidity, color, and flavor changes in lychee fruit wine. At room temperature of 18-20 ℃, a bottom gel prepared from egg white powder and bentonite is used as a clarifying agent.

　　7. Cold treatment: The cold treatment process plays a very important role in improving the taste and stability of lychee wine. The cold treatment method adopts direct freezing, controlling the temperature at -4~2.5 ℃, and using a plate and frame filter to filter while cold.

　　8. Filtration, sterilization, and packaging: After the raw materials are prepared according to the formula requirements, they are inspected for chemical and hygiene indicators. Qualified lychee wine semi-finished products are bottled and sealed by filtration machines, sterilization machines, filling machines, sealing machines, etc. They are then placed in hot water at 80 ℃ for 30 minutes for sterilization, cooled, labeled according to the general food labeling standards, and sprayed with the production date to obtain the finished lychee wine product.

8 The complete production line that Wenzhou Kexin can undertake:

　　Wenzhou Kexin provides you with grain wine production technology and fruit wine production process. We can offer you: peach, mango, lychee, apple, plow, banana, sugarcane, strawberry, blueberry, orange, mulberry fruit, pumpkin, winter melon, ginger, grape, kudzu root, chrysanthemum, honeysuckle, and other fruit and herbal wine production technology. You can send us the raw materials you need, and our company will provide you with free experiments, wine yield, and taste waiting for your tasting. We will produce a series of fruit wine or grain wine that meets the standards or enterprise standards for you.

Nine 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' understanding of the development of the beverage market and packaging equipment trends, our company will promptly inform you of new 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 :

• Complete set of lychee fruit wine processing equipment