果蔬酵素、果酒、果醋生產線設備

Fruit and vegetable enzyme production line

應用範圍：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→發酵→過濾分離→調配（螯合）→灌裝封口→貼標→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

發酵工藝：水果酵素採用傳統工藝發酵，發酵過程基本分三個階段: 酵母菌發酵、醋酸菌發酵和乳酸菌發酵。

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

第一階段：酵母菌發酵：酵母菌發酵階段將大分子分解成小分子，把澱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：醋酸菌發酵：醋酸菌發酵階段將酒精分解掉，這個階段也叫醋化作用。

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

第三階段：乳酸菌發酵：乳酸菌發酵階段乳酸在反応作用下產生益生菌，這個階段也叫熟成作用。

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

主要設備：清洗機、破碎打漿系統、發酵系統（恆溫發酵、常溫發酵）、熱水系統、過濾系統、調配系統、灌裝系統、包裝系統、輸送線、挑選設備、電氣控制系統；

Main equipment: washing machine, crushing&pulping system, fermentation system (constant temperature fermentation,normal temperaturefermentation), hot water system, filtering system,