Enzyme beverage equipment in the production of the whole process control method is based on 100% of the Japanese original strains to control, all fruit enzyme fermentation based on single fermentation, the role of stage come from raw materials into the cleaning, drying, cutting, fermentation, aojiang close, at least 365 days or more time to extract, then through the qc control, filling packing the last out of the storehouse.
Production process of enzyme beverage equipment: material selection -> cleaning -> juicing -> filtration -> fermentation -> preparation -> filling -> packaging -> out of the warehouse
Production process: the fermentation process of fruit enzymes is divided into three stages: yeast fermentation, acetic acid fermentation and lactic acid fermentation.
Stage 1: yeast fermentation - yeast fermentation breaks down large molecules into smaller ones and breaks down starch into carbon dioxide and alcohol, also known as saccharification.
The second stage: acetic acid bacteria fermentation - acetic acid bacteria fermentation stage will break down the alcohol, this stage is also called vinegar.
The third stage: lactic acid bacteria, lactic acid bacteria fermentation of lactic acid fermentation stage under the effect of anti 応 probiotics, this stage is also called ripening effect.
Importance of enzyme fermentation:
The core technology of enzyme is fermentation strain, which is produced by Japanese enzyme technology platform, completely natural fermentation and pure brewing.
Enzyme selected natural, no pollution, no sprayed the fresh vegetables and fruits, vegetables, fungus mushrooms and other hundred kinds of raw material after strict selection, flushing, adopts advanced high-tech biological extraction technology, by scientific proportioning of squeezing, the application of constant temperature control of fermentation process into special health level inside the tank, seal aged more than 180 days, fermentation and extraction after fermentation of enzyme concentrate with probiotics for secondary fermentation, after fermentation twice more rich in nutrients more easily absorbed by the body. As the temperature of the whole production process is controlled below 40℃ natural fermentation, the boiling process is very slow, so the production cycle of the enzyme must be more than one year before filling and packaging.
Enzyme beverages produced by enzyme beverage equipment are special organic compounds (proteins, RNA, DNA) with catalytic activity and high selectivity produced by living cells. Most of the enzymes are proteins. Proteases are divided into simple proteins and binding proteins according to their composition. For example, most hydrolases are enzymes composed solely of proteins; The flavin mononucleotide enzyme is a binding protease composed of enzyme proteins and cofactors. The enzyme protein in the binding protein is the protein part, and the cofactor is the non-protein part, both of which are combined to complete the enzyme, and only the whole enzyme has catalytic activity.