My company has the advanced team and technology, fusion technology in Italy and Europe standard, combining the domestic production technology, formed the reasonable fruit enzyme processing scheme, and may, according to enterprise's investment condition and the production practice, provide one-stop service to the customer's project: including project design, form a complete set, installation, debugging and technical and operational training, to provide customers with turn-key project

Common fruits, vegetables, brown rice, mushrooms, and homologous Chinese medicine can all be used as raw materials for microbial fermentation. The characteristics of microbial enzyme production process are as follows: in order to prevent the growth of bacteria and produce alcohol, rice vinegar and high concentration of isomaltose sucrose or brown sugar can be added; Fermentation cycle is relatively long, generally a few months to 2 years, etc. There are also secondary fermentation process, that is, after the post-ripening process to obtain microbial enzyme products. Product forms are liquid, paste, powder and solid particles.

Enzymes are substances found in all living animals and plants. They are necessary for maintaining normal body functions, digesting food, repairing tissues, and so on. Common fruits, vegetables, brown rice, mushrooms, and homologous Chinese medicine can all be used as raw materials for microbial fermentation.

Application: natural wild fruits, root vegetables, all kinds of fruits, stem and leaf vegetables;

1. Basic process: material selection → cleaning → rinsing → crushing and beating → fermentation → filtration and separation → blending (chelating) → filling and sealing → labeling → coding → packaging → finished product

2, fermentation process: fruit fermentation using traditional technology, fermentation process is basically divided into three stages: yeast fermentation, acetic acid bacteria fermentation and lactic acid bacteria fermentation.

Yeast fermentation: Yeast fermentation breaks down large molecules into smaller ones and starches into carbon dioxide and alcohol, also known as saccharification.

Two stage: acetic acid bacteria fermentation: acetic acid bacteria fermentation stage will decompose the alcohol, this stage is also called vinegar.

Three stages: Lactic acid fermentation: lactic acid fermentation stage yamikumo kieru produces probiotics in reverse action.

Main equipment: cleaning machine, crushing and beating system, fermentation system (constant temperature fermentation, normal temperature fermentation), hot water system, filtration system, mixing system, filling system, packaging system, transmission line, selection equipment, electrical control system.