Fruit vinegar production line

Lactic acid fermentation, alcohol fermentation, and acetic acid fermentation

production flow

(1) Lactic acid fermentation: in the clarified litchi juice by the added amount of Ag / L inoculation with high activity Dry lactic acid bacteria, fermented at 10-18℃ for 10-15 days. Through lactic acid bacteria Fermentation to increase the flavor and characteristics of the product, remove the unstable malic acid in litchi juice, and promote more The formation of sugar.

(2) Alcohol fermentation: high activity is added according to the amount of Bg / L Dry yeast, fermented at 8-15℃ for about 22 days, obtained secondary fermentation mash.

(3) Acetic acid fermentation: inoculate Aceobacterium in the secondary fermentation mash, in 15-20℃ lower pass For 10-13 days of wind fermentation, immobilized acetic acid bacteria were isolated, and litchi juice was fermented to raw vinegar.

This production line is suitable for various types of fruit fermentation, ensuring the quality of fruit vinegar while increasing the yield of finished products. The residue produced in the production process can also be treated for organic fertilizer; it is a green production line. Of course, the high quality quality of the products has always been the guarantee we provide to our customers.