Zhongyilong Fruit and Vegetable Enzyme Beverage Production Equipment Persimmon Vinegar Beverage Production Line Price Discounts

Description :

　　The production process of fruit and vegetable enzyme beverage:

　　1. Prepare fermentation substrate. Take fresh fruits and vegetables (including edible fungi and seaweed in addition to common vegetables and fruits) and wash them separately according to their types

　　Cut into pieces, extract juice, mix different types of fruit and vegetable juices in the same weight ratio, and add the same

　　Dilute and adjust the slurry with purified water, then add 23% marine fish skin collagen peptide powder (w/v), sterilize at high temperature and cool in a fermentation tank;

　　2. Lactic acid bacteria fermentation: Add 2 4U/1000L lactic acid fermentation agent strains and ferment for 7 lld at a temperature of 30-35 ° C,

　　Terminate fermentation when pH reaches 4.3;

　　3. Yeast fermentation addition 1 5% sucrose (w/v) and 1.1 5% marine fish skin collagen peptide powder (w/v), sterilized at high temperature and cooled

　　Join 0.08 0 12% high activity dry yeast (w/v), fermented at 25 30 ° C for 5 days

　　Fermentation was terminated at pH 4.0 after 7 days, followed by high-temperature sterilization and cooling. Stored in a low-temperature storage tank at 8-12 ° C for 14 21 days;

　　4. Homogenize, concentrate, and mix at 40MPa for 10-15 minutes; For example, using dual effect low temperature for concentration,

　　Temperature 60 80 ° C, concentrated to IOBrix; At 2500; Centrifuge at 3500rpm for 15 25 minutes and filter using an organic membrane microfiltration filter; Add 0 to the filtrate 5 1. 0% maltitol, 0 1 0. 2% galactooligosaccharides

　　0. 01 0. 0.2% Acesulfame, then filtered and sterilized using organic membrane ultrafiltration filters.

　　Preferably, the beverage is filled and sealed according to the oral liquid production process, and sterilized using pasteurization to produce oral liquid beverage products,

　　And stored at 4 10 ° C low temperature!

　　Zhongyi LongCharacteristics of production equipment for beverage production line:

　　1. The main structure is made of 304 or 316L stainless steel;

　　2. Integrate Italian technology and comply with European standards;

　　3. Compulsory circulation evaporator energy-saving design (energy recovery), improving energy utilization efficiency and greatly reducing production costs;

　　4. We can provide semi-automatic and fully automatic production lines for customers to choose from based on their actual needs;

　　5. Quality of terminal products;

　　6. High production efficiency, flexible production, and the ability to customize production lines according to customers' actual needs;

　　7. The low-temperature vacuum falling film concentration evaporator greatly reduces the loss of flavor substances and nutrients;

　　8. Adopting fully automatic PLC control to reduce production labor intensity and improve production efficiency;

　　9. Independent control system to monitor various processing sections and systems.

AfterSalesService :

• Fruit and vegetable enzyme beverage production equipment