The main equipment components of the fruit and vegetable enzyme production line equipment manufacturer system include: selection system, cleaning system, system, crushing and pulping system, fermentation system (constant temperature fermentation, room temperature fermentation), maturation system, hot water system, filtration system, blending system, filling system, packaging system, conveyor line, labeling equipment, electrical control system, etc;

Common fruits, vegetables, mushrooms, medicinal and edible herbs can all be used as raw materials for microbial enzyme fermentation.

The characteristics of the microbial enzyme production process are: in order to prevent the growth of miscellaneous bacteria or the production of alcohol, brewing rice vinegar, isomaltose, sucrose, and brown sugar can be added; The fermentation cycle is relatively long, usually ranging from a few months to 2 years. There are also methods that use secondary fermentation, which involves post ripening to obtain hygiene enzyme products. These products come in liquid, paste, powder, or solid particle shapes.

Production process: material selection ->cleaning ->juicing ->filtering ->fermentation ->blending ->filling ->packaging ->discharging from warehouse

Production process: Fruit enzymes are fermented using traditional techniques, and the fermentation process is divided into three stages: yeast fermentation, acetic acid bacteria fermentation, and lactic acid bacteria fermentation.

Stage 1: Yeast fermentation – During the yeast fermentation stage, large molecules are broken down into small molecules, and starch is broken down into carbon dioxide and alcohol, also known as saccharification.

Phase 2: Acetobacter fermentation – The acetobacter fermentation stage breaks down alcohol, also known as acetylation.

Three stages: Lactic acid bacteria fermentation – During the lactic acid bacteria fermentation stage, lactic acid produces probiotics under the action of reverse fermentation, also known as maturation.

One What is fruit enzyme:

Fruit enzymes refer to the products produced by fermenting fruits. Due to the fact that enzymes were also known as enzymes in the past, businesses referred to fruit enzymes as enzymes in fruits and claimed that ingested fruit enzymes could have effects in the human body. This is a pseudo science.

Even if fruit enzymes are truly enzymes found in fruits, they cannot function in the human body. In fact, oral enzymes have been broken down into small molecules in the digestive tract and cannot function effectively; And plant enzymes may not necessarily catalyze human reactions; More importantly, humans themselves have a complete mechanism to control enzyme production and decomposition, and use this method to control all life activities. Supplementing enzymes seems redundant and blind.

II Classification of common fruit and vegetable enzymes:

Enzyme supplements available on the market can be roughly divided into two categories: single enzyme and compound enzyme. Single enzyme supplements are directly extracted and made from only one ingredient, such as pineapple and papaya enzymes. Complex enzymes are basically made by mixing two or more components, usually further divided into main and secondary components.

III The usual method for fermenting (edible) vegetables and fruits is as follows:

1. Prepare honey, fruits and vegetables, and water in a ratio of 1:3:10. (Regardless of the volume of the container, for example, 1 pound of honey contains 3 pounds of fruits and vegetables and 10 pounds of water) Cut the fruits and vegetables into small pieces.
2. Put the three into a container. Fruits and vegetables do not need to be peeled, just wash them. The total volume of the three should not exceed 80% of the container volume.
3. Seal the container tightly and place it in a cool place, making sure to seal it properly. Then, if you see any bloating in the container, open the vent to allow the gas to circulate. Leave it for at least 3 months, the longer the better, at least 3 months.

When pouring out, use a filter to filter out the debris, and the remaining enzymes can be consumed.

4 Fruit enzyme pretreatment production line equipment:

1. Pre fermentation treatment: Pre treatment includes fruit sorting, crushing, pressing, juice clarification, juice improvement, etc. Crushing and removing stems: Crushing requires that each seed be broken, but the seed and stem cannot be crushed, otherwise the oil esters, glycosides, and some substances in the seed and stem will increase the bitterness of the enzyme. Immediately separate the crushed fruit pulp from the stem to prevent the dissolution of grassy and bitter substances from the stem. There are double roll crushers, drum shaped scraper crushers, centrifugal crushers, hammer crushers, etc.
2. Separation of slag juice: The juice that flows out without pressure after crushing is called self flowing juice, and the juice that flows out after pressure is called pressed juice. The quality of self flowing juice is good, and it is recommended to ferment it separately to produce high-quality enzymes. Squeezing is carried out in two stages, gradually increasing pressure each time to extract as much juice as possible from the fruit flesh. If the quality is slightly poor, it should be fermented separately or combined with self flowing juice. Loosen the residue and press it for the second time. The pressed juice has a strong odor and low quality, and the equipment is usually a continuous screw press.
3. Clarification of fruit juice: Some insoluble substances in pressed juice can have adverse effects during fermentation, causing mixed flavors to enzymes. Moreover, enzyme colloids made from clarified juice have high stability, are insensitive to oxygen, have light color, low iron content, stable aroma, and refreshing taste. The clarification method can refer to the clarification of fruit juice.

Five The process of making fruit and vegetable juice enzymes:

1. Preparation of fermentation strains:

Selecting excellent bacterial strains through biological cultivation methods to provide raw materials for the transformation of fermentation substrates;

2. Fruit and vegetable juice fermentation beverage production line:

(1) Preparation of fermentation base material through steaming and cooking tanks and ingredient tanks;

(2) The main raw materials for fermentation include bran, malt, hops, mountain honey, etc;

(3) Construction of fermentation tank: The fermentation tank is a fully enclosed temperature control device equipped with an inlet, sampling port, pressure relief port, etc. The interior has been polished to meet the growth of microbial communities and the synthesis of products;

(4) Fermentation method for fruit and vegetable juice fermented beverage production line: Before feeding, the fermentation tank must be thoroughly disinfected and sterilized to ensure that the tank and pipelines are sterile. Check whether all gates are closed and whether the sealing equipment is intact

(5) When the temperature of the liquid reaches 28 ℃, heat exchange begins and stirring stops. At the beginning of 4 hours, open the air outlet valve and stir for 10 minutes every hour to facilitate microbial growth.

(6) Let it stand and ferment in a closed environment. Regularly observe the fermentation of the liquid and maintain the fermentation temperature between 29-30 ℃. When the pressure rises to 1.5-2 kg/cm2, the fermentation is complete.

3. In tank pasteurization and cooling clarification of fruit and vegetable juice fermented beverage production line:

After the fermentation is terminated, immediately open the steam gate to heat and start the mixer simultaneously. When the temperature rises to 60 ℃, perform slow heat exchange to maintain the liquid temperature at 60-65 ℃ for 30 minutes, then cool immediately. After the liquid temperature drops to room temperature, use the tank pressure difference to place the fermentation liquid into the cooling and clarification tank. The pasteurization in the tank is completed. Before feeding into the cooling clarification tank, ensure sterile conditions.

4. Filtering, temporary storage and filling of fermented fruit and vegetable juice beverages:

The frozen clarified fermentation broth is fermented in stages according to the principle of clearing first and then turbidity. The fruit and vegetable juice is then stored in a temporary storage tank for 24 hours through sterile diatomaceous earth filters and sand rod filters before being filled, labeled, packaged, and shipped.

VI Fruit and vegetable juice enzyme filling and packaging production line equipment:

The enzyme three in one filling machine combines the functions of flushing, filling, and sealing on one body, achieving automation throughout the entire process. It is suitable for filling juice drinks, fruit tea drinks, mineral water, purified water, and other non carbonated beverages in high-temperature resistant polyester bottles. The machine is made of high-quality SUS304 material, and the main components are precision machined by CNC machine tools. The whole machine adopts advanced photoelectric detection to check the operation status of each component. It has a high degree of automation and a simple human-machine interface operation display screen with no bottle filling and no cap delivery

1. The bottle is fed with an air delivery device and a hanging card bottleneck method, which allows for fast bottle loading without causing deformation of the bottle.
2. The bottle mouth is rinsed using advanced bottleneck technology to avoid contact with the threaded mouth, making it more hygienic. All bottle transportation uses bottleneck technology, and changing the bottle shape does not require adjusting the height, only changing the protective plate related to the bottle body diameter.
3. The filling adopts valve lifting technology, and the filling valve adopts a new micro pressure filling principle for accurate quantification.
4. The screw cap adopts the instant catch and turn screw cap technology introduced from France, and the lid sorting device is installed at a low position and horizontally fed.
5. The host PLC and frequency converter are both branded, such as Mitsubishi and Omron from Japan.

The three in one machine integrates flushing, filling, and sealing, and is developed based on advanced foreign technology according to the filling process requirements of tea, juice, and other beverages. The filling temperature is generally around 82-85 degrees Celsius for liquids.