The fruit vinegar processing line is made of SUS304 stainless steel plate and insulated with polyurethane foam. Surface mirror treatment. Built in cooling system, rotating spray system, air filtration system, acid gas recovery system, liquid level display system, solidification bacterial bed system, sterile sampling system, circulation system, industrial computer microcontroller automatic control or Siemens PLC automatic control system. Automatic feeding, automatic breeding, and the wine mash will remain stagnant in the machine for 20-24 hours before the fragrant vinegar flows out. The patented automatic vinegar brewing equipment has the core technology of deep fermentation and solidification bacteria, realizing the automation of vinegar brewing.

Fully automatic fruit vinegar production plant

The complete set of fruit vinegar production line equipment with a professional customized output value of 100-5000 tons is widely used in the determination and upgrading of original formulas for products such as milk, juice, jam, biopharmaceuticals, fruit pellet beverages, seasonings, beer, ice cream, egg products, bean paste, Douban sauce, etc., as well as the identification of product flavors, evaluation of colors, new product research and development, and sample production.

Professional customized production value of 100-50000 tons, complete set of fruit vinegar production line equipment, 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

The complete set of equipment for the fruit vinegar production line includes: fruit and vegetable cleaning machine, fruit and vegetable crushing and beating machine, raw water tank, raw water pump, quartz sand filter, activated carbon filter, dosing device, RO reverse osmosis host, ultraviolet sterilizer, pure water tank, constant temperature sugar tank, mixing and batching tank, sugar slurry filter, constant temperature fermentation tank, filter, maturation tank, sterilization equipment, disinfection soaking and bottle washing machine, filling and sealing, bottle cap sterilization machine, lamp inspection equipment, blow dryer, labeling machine, inkjet printer and other equipment.

Main technical parameters of the fruit vinegar processing assembly line equipment:

1. Tank system: Rotary horizontal tank. Material SUS316L or 304, with internal and external precision polishing treatment; Design pressure 0.25Mpa, working pressure 0.01-0.07Mpa; Inner heat transfer, inoculation port; Equipped with an external jacket and specially designed safety ventilation, exhaust, and sampling ports.
2. Mixing system: mechanical mixing, double helix blade; Speed control: It can operate in both forward and reverse directions at regular intervals, adjustable from 0-99min.
3. Temperature control: cooling water+5 ℃, PT-100 temperature electrode, fuzzy PID intelligent controller.
4. Humidity control: primary pressure reduction filtration, secondary pre filtration; The filter adopts imported filter element; The humidity control range is 30%, which is automatically adjusted through a water spray system. You can also manually replenish water. Open 0-99 minutes or seconds; Guan 0- “Solid State Automatic Vinegar Brewing Equipment” 201120118656.5; Continuously innovate while maintaining unique quality. Utilize various excellent microorganisms to enhance Daqu, liquid gelatinization, and saccharification; Solid state acetic acid fermentation, turning mash, smoking mash, and vinegar pouring are integrated, and the entire process is monitored by a microcomputer.
5. Ventilation flow rate: 0~1VVM (rotary flowmeter. 0.2μ sterile air filter, tank pressure: 0-0.3Mpa, pressure gauge indication, manually adjusted.
6. In situ inoculation and mixing: In situ ignition or flame uniform inoculation, during the biochemical reaction process, the material mixing and crushing system in the tank is used to achieve uniform and stable fermentation.
7. Automatic steaming: external steam, manual control, steam is directly introduced into the mature vinegar mash in the fermentation tank, and automatic steaming is carried out at 70-80 degrees.

Fruit vinegar is a nutritious and flavorful sour seasoning made mainly from fruits such as apples, hawthorns, grapes, persimmons, pears, apricots, lemons, blueberries, citrus fruits, kiwis, watermelons, or fruit processing leftovers, using modern biotechnology. It has the nutritional and health benefits of both fruit and vinegar, and is a new type of beverage that integrates nutrition, health, and dietary therapy functions. Fruit vinegar contains rich amino acids, which can not only accelerate the metabolism of sugars and proteins, but also promote the breakdown of body fat, burning excessive fat in the body and preventing accumulation. Long term consumption of fruit vinegar has weight loss effects. Fruit vinegar is also a fermented product, and the equipment and process of the fruit vinegar production line mainly include:

1. Water treatment equipment: reverse osmosis, water treatment, softening water equipment and other water treatment series equipment. This is a key link in ensuring the quality of fruit vinegar production, only good water can produce good products.
2. Raw material processing equipment: a series of equipment for cleaning, crushing, soaking, and disinfecting raw materials. This is a key equipment for processing fruit vinegar raw materials.
3. Fermentation and sterilization system: Fermentation and sterilization equipment are the core equipment for fruit vinegar production. The quality of fruit vinegar fermentation depends on the process control of the fermentation process, so the design of the fermentation system is the core. Our company controls the core control points during the product fermentation process to ensure a series of processes such as fermentation temperature, time, sterilization, and ventilation.
4. (Beverage Bottle) Bottle Sorting System: Bottle Washing, Filling, Sorting, Blowing Machine Equipment (Complete Set of Equipment)
5. Filling machine and sealing equipment: bottle flushing, filling, and sealing (three in one filling machine) series equipment
6. Post sterilization equipment: sterilization pot, bottle transfer sterilization, air shower cooling and other post sterilization series equipment
7. Post packaging equipment: coding, packaging, packing and palletizing equipment