果蔬酵素生產(chǎn)線設(shè)備

Fruit and vegetable enzyme production line

應(yīng)用范圍：天然野生果、根莖類蔬菜、各種水果、莖葉類蔬菜；

Application scope: natural wild fruit, root vegetables, kinds of fruits, stems and leaves of vegetables;

基本流程：材料挑選→清洗→漂洗→ 破碎打漿→發(fā)酵→過(guò)濾分離→調(diào)配（螯合）→灌裝封口→貼標(biāo)→噴碼→包裝→成品

Basic processes: material selection, cleaning, washing, crushing& pulping,, fermentation, filtration and separation, blending (chelate), filling and sealing, labeling, ink jetting, packaging, finished product

發(fā)酵工藝：水果酵素采用傳統(tǒng)工藝發(fā)酵，發(fā)酵過(guò)程基本分三個(gè)階段: 酵母菌發(fā)酵、醋酸菌發(fā)酵和乳酸菌發(fā)酵。

Fermentation process: use traditional process for fermentation of fruit enzyme, the fermentation process has three stages: yeast fermentation, vinegar organismfermentation and lactobacillus fermentation.

*階段：酵母菌發(fā)酵：酵母菌發(fā)酵階段將大分子分解成小分子，把淀粉分解成二氧化碳和酒精，也叫糖化作用。

First stage: yeast fermentation: yeast fermentation stage will decompose large molecules into small ones, decompose starch into carbon dioxide and alcohol, also known as glycation.

第二階段：醋酸菌發(fā)酵：醋酸菌發(fā)酵階段將酒精分解掉，這個(gè)階段也叫醋化作用。

Second stage: vinegar organism fermentation: decompose the alcohol, this stage is also called acetification.

第三階段：乳酸菌發(fā)酵：乳酸菌發(fā)酵階段乳酸在反応作用下產(chǎn)生益生菌，這個(gè)階段也叫熟成作用。

Third stage: lactobacillus fermentation: lactic acid will produces probiotics under the effect of Nicholas Reaction, this stage is also called Ripening.

主要設(shè)備：清洗機(jī)、破碎打漿系統(tǒng)、發(fā)酵系統(tǒng)（恒溫發(fā)酵、常溫發(fā)酵）、熱水系統(tǒng)、過(guò)濾系統(tǒng)、調(diào)配系統(tǒng)、灌裝系統(tǒng)、包裝系統(tǒng)、輸送線、挑選設(shè)備、電氣控制系統(tǒng)；

Main equipment: washing machine, crushing&pulping system, fermentation system (constant temperature fermentation,normal temperaturefermentation), hot water system, filtering system, deployment system, filling systems, packaging systems, transmission lines, sorting equipment, electrical control system.