The kiwi fruit wine production line includes: a list of production line equipment, a schematic diagram of the layout of production workshops and production line equipment, a schematic diagram of the connection of production line pipelines, and a schematic diagram of the layout of the factory area; According to the technical plan for building the factory, our company provides all equipment, pipelines, and fittings for the kiwi fruit wine production line, as well as transportation, installation, commissioning, and after-sales service for the equipment, pipelines, and fittings. After sales service period of one year; After the beverage production line equipment kiwi fruit wine production line is debugged, experts will be sent to your site to provide guidance on trial production and technical training; After the trial production is completed, we will deliver technical documents such as the production formula, process, raw materials, and product standards for the beverage to you.

Key points of the complete equipment process for kiwifruit wine production line:

Soft jujube kiwi fruit → selection → cleaning → crushing → enzymatic hydrolysis → juice extraction → blending → homogenization → degassing → filling → sterilization → finished product.

Key points of the complete equipment process for kiwifruit wine production line:

(1) Raw material selection. Choose soft jujube kiwifruit that is brightly colored, mature, has intact fruit, is free from pests and diseases, and has no mechanical damage.

(2) Broken. After cleaning the raw materials, place them in a crusher for appropriate crushing to soften the tissue, dissolve pectin and other substances during processing, and facilitate enzyme action. At the same time, add a 250mg/kg copper acetate solution for color protection.

(3) Enzymatic hydrolysis. Enzymatic juice extraction was carried out at 18 ℃, and the optimal enzyme addition amount and time were determined through a single factor experiment of enzyme and time.

(4) Squeeze. The juicer squeezes and separates the juice from the skin residue.

(5) Allocation. Add sugar, citric acid, and stabilizer to the juice, mix well, and adjust the taste of the juice by adjusting the sugar to acid ratio.

(6) Homogenization and degassing. Homogenization treatment is carried out at a temperature of about 60 ℃ and a homogenization pressure of 20MPa. Then, the liquid material is fed into a vacuum degassing machine and subjected to vacuum degassing at a vacuum degree of 0.098 MPa.

(7) Ultra high temperature instantaneous sterilization and hot filling. The juice is sterilized at 100-130 ℃ for 3-8min, cooled to 85 ℃, and poured into a glass bottle that has been thoroughly cleaned and sterilized with steam. A top gap of 2.5cm is left during filling, and the bottle is inverted for 10-20 seconds after being sealed with a lid, and then rapidly cooled. To prevent glass bottles from breaking, cold water can be sprayed and cooled in three to four stages with temperature differences, gradually lowering the juice temperature and ultimately cooling it to around 38 ℃.

The complete set of equipment for kiwi fruit wine 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, stirring and mixing ingredient tank, syrup filter, constant temperature fermentation tank, filter, maturation tank, sterilization equipment, soaking and bottle washing machine, filling and sealing machine, bottle cap sterilization machine, lamp inspection equipment, blow dryer, labeling machine, inkjet printer and other beverage machinery and equipment.