Pear wine production line equipment, covering raw material processing to finished product packaging, adopts advanced technology, and provides turnkey services. The equipment includes fruit selection, cleaning, crushing, fermentation, filling, etc., ensuring high efficiency and stability.

The process flow of pear wine production line equipment:

Fresh fruit → Sorting → Crushing and removing stems → Fruit pulp → Separating and extracting juice → Clarifying → Clear juice → Fermentation → Pouring bucket → Storing wine → Filtering → Cold treatment → Mixing → Filtering → Finished product

Introduction to the processing process of complete pear wine processing equipment:

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.

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. Self flowing juice has good quality and is suitable for separate fermentation to produce 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.

Clarification of fruit juice: Some insoluble substances in pressed juice can have adverse effects during fermentation, causing mixed flavors to enzymes. In addition, 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.

1. Preparation of fermentation substrate: Fresh fruits and vegetables (including edible fungi and seaweed in addition to common vegetables and fruits) are washed and cut into pieces according to their types, and then juiced. Different types of fruit and vegetable juices are mixed in the same weight ratio, diluted with the same volume of purified water to adjust the slurry, and then 23% marine fish skin collagen peptide powder (w/v) is added. The mixture is sterilized at high temperature and cooled in a fermentation tank;
2. Lactic acid bacteria fermentation: 2-4U/1000L of lactic acid fermentation agent strain is added, and the fermentation is carried out for 7 lld at a temperature of 3-35 ° C. The fermentation is terminated when the pH reaches 4.3;
3. Yeast fermentation involves adding 1-1.5% sucrose and 1-1.5% marine fish skin collagen peptide powder, followed by high-temperature sterilization and cooling. Add 0.08-0.12% high activity yeast, ferment at 25-30 ° C for 5-7 days, terminate fermentation when pH reaches 4.0, sterilize at high temperature and cool. 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; Concentrate to IOBrix using, for example, dual effect low temperature at 60-80 ° C; For example, organic membrane microfiltration filter is used for filtration; Add 0.5-1.0% maltitol, 0.1-0.2% galactooligosaccharides, and 0.01-0.02% acesulfame to the filtrate, and then filter it through an organic membrane ultrafiltration filter for sterilization. Preferably, the beverage is filled and sealed according to the oral liquid production process, sterilized using pasteurization, and made into an oral liquid beverage product, which is stored at a low temperature of 4-10 ° C!

Squeezing machine: used to extract juice from crushed pear pieces and improve juice yield.

Fermentation equipment

Fermentation tank or vat: used for main fermentation and post fermentation. High quality materials are required to be corrosion-resistant, and stainless steel is usually chosen.

Temperature control equipment: used to control the temperature during the fermentation process, ensuring the stability and efficiency of the fermentation process.

Storage and allocation equipment

Storage tank: used for aging and storing pear wine, requiring good sealing to prevent microbial contamination.

Mixing tank: used for mixing pear wine after fermentation, adding edible alcohol, sugar and other raw materials to achieve the best taste and quality of pear wine.

Filtering and clarification equipment

Filter: Used to filter out impurities and suspended solids generated during fermentation and storage, and improve the clarity of pear wine.

Clarification equipment: such as refrigeration equipment, used for freezing and filtering pear wine to further remove suspended solids and colloids.

Filling and sterilization equipment

Filling machine: used to fill pear wine into glass bottles, requiring fast filling speed and high precision.

Sterilization equipment: such as hot water sterilizers, used to sterilize pear wine after filling to ensure the hygiene quality of the product.