Blackcurrant Fruit Vinegar Fermentation Equipment With PLC Control System

Blackcurrant fruit vinegar production processing line

The nutritional value of blackcurrant :

Blackcurrant fruit is rich in a variety of vitamins, sugars and organic acids, especially vitamin C content, mainly for the production of jams, fruit wines and beverages. The blackcurrant fruit vinegar produced by the blackcurrant fruit vinegar production line is rich in fruit, sour and soft, rich in nutrients, and has a certain stomach and digestion effect.

Blackcurrant vinegar production line quality assurance

Chenfei Machinery Vision is committed to building a world-renowned enterprise in the world's food, fruit and vegetable, dairy, beverage equipment production line turnkey project overall solution. The core components of the blackcurrant vinegar processing production line are basically imported or domestic first-line brands: so the quality and equipment stability is relatively high, and the mechanical after-sales service has always been better in the industry.

1.The motor of Chenfei’s processing machine is basically ABB, Siemens and Jiangsu Dazhong.
2.Stainless steel is from Zhangjiagang Pohang Stainless Steel Co., Ltd. (joint venture)
3.The water pump is from Nanfang and the centrifugal pump is from Yuanan.
4.Electrical cabinet and PLC control system: Siemens PLC touch screen, switch and AC contactor electrical protection is Schneider, intermediate relays are Honeywell.

5.The 304 pipes we use for the pipeline is from Yuan'an, the cables are all good cables.

Blackcurrant vinegar production line technology advantages

The preparation method of the blackcurrant fruit vinegar processing production line comprises the following steps:
1. Washing and beating: Take fresh, non-corrosive and mature blackcurrant fruit, beat it after washing to obtain black currant pulp;
2. Enzymatic treatment: the pulp is added to the pectinase after beating, and then filtered for 2 hours to obtain blackcurrant juice;
3.Composition adjustment: add white sugar, adjust the blackcurrant juice sugar;
4. Alcoholic fermentation (first fermentation): The adjusted blackcurrant juice is weighed and added to the wine active dry yeast, and the fermentation is carried out at 20 to 24 ° C for 6 to 8 days;
5. Acetic acid fermentation (second fermentation): After the alcohol fermentation in the fermenter is completed, the acetic acid bacteria are connected, and the acetic acid is fermented for 6-8 days. After 4 to 6 seconds, 140-145 °C high temperature sterilization treatment, the fermentation is terminated, and the fermentation is obtained. Type blackcurrant fruit vinegar.

Flow chart

Raw fruit -- Washing -- Crushing -- Heating -- Enzymatic hydrolysis -- Filtration -- Sterilization -- Pre-fermentation -- Separation -- Fruit vinegar fermentation -- Clarification -- Storage

Question and answer

1. Any guarantee of the machines?
-YES, one-year free maintenance and life time paid service.
2. Can you do the OEM design for customers?
-YES. We could design the capacity, color, mark, Shape and so on according to the customer's requirement.
3. What is the package of the machines?
-The machines will be wrapped with plastic film and put in wooden cases.
4. Shipping port?
-Shanghai.(Other ports available if required)
5. Transportation
-Shipping by sea. Air available if required by customer.

Our Services Pre-Sales Service

1.* Inquiry and consulting support.
2.* Sample testing support.
3.* Visit our Factory.

After-Sales Service

1.* Training how to install and use the machines.
2.* Engineers available to provide the technique help if necessary.