Zhongyilong's complete set of hawthorn vinegar processing equipment, carrot juice beverage production line, welcome to inquire

Description :

Zhongyilong's complete set of hawthorn vinegar processing equipment, carrot juice beverage production line, welcome to inquire

　　1、 Characteristics of hawthorn:

　　Hawthorn, also known as "Shanlihong", "Xianguo", or "Mu", has a sweet and sour taste. It can produce saliva and quench thirst, and has high nutritional and medicinal value. Hawthorn can be made into hawthorn slices, hawthorn cakes, preserved fruits, hawthorn wine, etc. in addition to being eaten fresh. It can also be used as medicine to regulate the spleen, stomach, and liver meridians. It has the effects of dispelling food, resolving stagnation, and dispersing blood stasis.

　　Hawthorn has important medicinal value. Since ancient times, it has become a good medicine for invigorating the spleen, stimulating appetite, eliminating stagnation, and resolving phlegm. Hawthorn contains carbohydrates, proteins, fats, vitamin C, carotenoids, starch, malic acid, citric acid, calcium, and iron, among other substances, which have the effects of lowering blood lipids, blood pressure, strengthening the heart, and anti arrhythmia. The flavonoid compound vitexin in hawthorn is a drug with strong anti-cancer effects. Hawthorn extract has certain inhibitory effects on the growth, proliferation, invasion and metastasis of cancer cells in vivo.

　　Hawthorn has limited raw consumption due to its sour taste and is not resistant to storage, so it must be further processed. At present, the utilization of hawthorn mainly involves the production of nutritional and health drinks and hawthorn slices, and cannot consume hawthorn raw materials on a large scale. Based on the sour quality of hawthorn and the wide consumption of vinegar, hawthorn can be fermented by microorganisms to produce hawthorn fruit vinegar, which can also be used as edible vinegar or blended into hawthorn fruit vinegar beverages.

　　2、 Hawthorn processing flow: Hawthorn fruit → sorting → cleaning → crushing → juice extraction → sugar adjustment → alcohol fermentation → acetic acid fermentation → post ripening → sterilization.

　　The specific production steps are as follows:

　　1. Wash the hawthorn, remove the stems, and grind it to 40-80 mesh;

　　2. Mix the crushed hawthorn with sugar water and yeast in an alcohol fermentation equipment, and ferment at 25-30 ℃ for 3 days;

　　3. Filter the product from step two through a plate and frame to obtain hawthorn wine with a certain alcohol content;

　　4. Adjust the filtrate processed in step three to a certain alcohol content;

　　5. After step four, let the filtrate settle and enter the patented vinegar brewing equipment for acetic acid fermentation for 20-24 hours to obtain the original vinegar.

　　Precautions

　　(1) Raw material selection: Choose fresh hawthorn with high maturity, no surface decay, no impurities, and no insect infestation;

　　(2) Raw material cleaning: Remove the impurities attached to the hawthorn, then remove the hawthorn stem. Wash the hawthorn 34 times with salt water, with each cleaning time controlled within 35 minutes. Then use hawthorn cleaning agent to clean it. After cleaning, rinse it 23 times with clean water and soak the hawthorn in warm water;

　　(3) Slicing: Take the cleaned hawthorn and slice it into sections, while keeping the core of the hawthorn during slicing;

　　(4) Add an appropriate amount of pectinase before alcohol fermentation;

• Complete set of hawthorn vinegar processing equipment