Production line introduction:

This production line can ferment common fruits, vegetables, brown rice, mushrooms, traditional Chinese medicine and other raw materials into enzymes through microbial fermentation.

Process characteristics:

To prevent the growth of miscellaneous bacteria and the production of alcohol, brewing rice vinegar and relatively high concentrations of isomaltose sucrose or brown sugar can be added; The fermentation cycle is relatively long, usually ranging from a few months to two years. Secondary fermentation process can also be used to obtain microbial enzyme products through post ripening process. The product dishes include liquid, paste, powder, and solid particles.

Production process:

Fruit enzymes are fermented using traditional techniques, and the fermentation process is divided into three stages: yeast fermentation, acetic acid bacteria fermentation, and lactic acid bacteria fermentation

The first stage: yeast fermentation breaks down large molecules into small molecules, and decomposes starch into carbon dioxide and alcohol, also known as saccharification.

The second stage: Acetobacter fermentation stage breaks down alcohol, also known as acetylation.

Phase Three: Lactic Acid Bacteria Fermentation Stage: Is Lactic Acid Reacting? Under the action, probiotics are produced, and this stage is also called maturation.

Production line image: