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  • Plate Ultra High Temperature Sterilizer

    Plate sterilizer is a primary sterilization equipment designed for dairy beverages or similar liquid materials. It is an ideal equipment for sterilizing and cooling materials to extend the shelf life. According to the user's different process requirements for heating, sterilization, heat preservation, and cooling of different materials, different process combinations can be designed to meet the process requirements. It has various protection measures, high temperature alarms, and low temperature reflow functions. At the same time, according to user requirements, the corresponding high-precision automatic control system can be configured. First, the use of plate type pasteurization machine Plate type pasteurization equipment is designed for pasteurized milk, yogurt, fancy milk, fresh milk, fruit juice, beer, beverage, fruit wine, ice cream, milk beverage, concentrated juice, wine and other heat-sensitive liquids. Process requirements such as continuous heating, sterilization, insulation and cooling. 1. Food industry: tea beverages, ice cream, fruit juice jam, dairy products, plant protein factories and other food and beverages. 2. Pharmaceutical industry: various types of syrups, nutrient solutions, proprietary Chinese medicines, paste preparations, biological products, cod liver oil, pollen, royal jelly, vaccines, various oral solutions, injections, intravenous drips, etc. 3. Beverage industry: alcoholic beverages, fruit juice drinks, mixed milk products, sugar, ice cream, fruit juice, peanut milk, protein milk, soy milk, dairy products, beverages, etc. 2. Working principle of plate type pasteurizer Can be connected to separator, degasser, flash steam and other equipment. The output of this equipment is mainly adjusted by the flow controller in the feeding system. When the full-flow homogenization method is used, the homogenizer is used to control the flow. Because the product is heated and cooled in the heat recovery part of the plate heat exchanger. Classification of plate type pasteurization machine Fully automatic configuration: using computer program to control PLC technology, according to the set process requirements, the entire process of production and operation control, comes with a CIP cleaning program for automatic cleaning. Semi-automatic configuration: The entire process of operation is controlled semi-automatically. The operator can control each pump, valve and backflow function from the control panel. The temperature control PID maintains the sterilization temperature. The sterilization temperature is continuously recorded on the recorder. 1. Classification according to process requirements: pasteurizer, sub-high temperature sterilizer, high temperature sterilizer. 2. Divided by product category: column tube sterilizer, plate sterilizer, coil tube sterilizer, multi-tube sterilizer 3. According to the degree of automation: automatic, semi-automatic, manual.

  • Tube sterilizer

    1. System overview The automatic tube-type high-temperature instant sterilization system (UHT) is fully automatic control. The system fully considers the influence of external factors on the sterilization temperature, and the high-precision product / water temperature difference control ensures the equipment operation and process indicators, material quality. It is foolproof; at the same time, according to the filling process requirements of low acid products, the system is equipped with a closed superheated water pre-sterilization system, which is reliable in sterilization and effectively uses heat sources; at the same time, intelligent PLC control does not require complicated manual operation and monitoring; CIP system design to meet the cleaning and sterilization requirements of production equipment. The automatic tube type high-temperature instant sterilization system sterilizes products in a completely closed system for continuous instantaneous rapid heating and cooling, which has little effect on product flavor and nutritional components, and prevents secondary pollution of the product. The product is pumped from a closed balance tank, sterilized at high temperature, cooled to the filling temperature, and can be directly connected to any filling machine for filling work. Material sterilization and heating uses superheated water as the medium, and the adjustment of the filling outlet temperature uses cooling water as the medium, which has high temperature control accuracy. All programs can be set in advance according to the actual process requirements. Just by manually giving instructions on the touch screen, the automatic tube type high temperature instantaneous sterilization system can sequentially perform the corresponding operations according to the preset program. The key components of the automatic tube type high-temperature instant sterilization system are all selected by the manufacturer. 2. Main features (1) The main parts of the temperature detection system are Danish TEMPRESS sanitary products; (2) The flow meters are Danfoss sanitary products; (3) The main parts of steam pipes and valves are selected by SPIRAX SARCO; 4) The control components and touch screen are from SIEMENS; (5) The PLC is from SIEMENS; (6) The pneumatic components are from SMC; (7) The entire UHT sterilization system is controlled by human-machine interface and PLC, with touch screen. On the touch screen, there are corresponding display, prompt and confirmation dialog boxes when the respective control units are running, completing, and converting. They are easy to operate, and the operator can control and monitor the working conditions of the entire system online. The touch screen has continuous curve display for each control temperature point detection of the system, and can be sent to a paper recorder (optional component) for output, to perform online control and long-term tracking of product quality control; (8) UHT sterilization system is sterile Configuration to prevent the secondary pollution of the product caused by unexpected fluctuations in external conditions, and thus to ensure the stable operation of the complete filling production line. 3. Parameter control and adjustment of automatic tube type high-temperature instant sterilization system (1) Control and adjustment of sterilization temperature: This set of equipment is suitable for sterilization of materials with sterilization temperature ≤137 ℃. The sterilization temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the sterilization temperature at the set value and maintain control accuracy. Through intelligent monitoring, materials that do not reach the temperature required for sterilization are automatically recirculated to avoid contamination of unqualified materials on the sterile section of the equipment and provide corresponding signal alarms. (2) Adjustment and control of discharge temperature: The discharge temperature should be in the range of 65 ~ 92 ℃. The outlet temperature can be set as required. The equipment can be controlled by PLC in a fully automatic manner according to the set temperature, and the corresponding components are automatically adjusted to stabilize the outlet temperature at the set value and maintain high control accuracy. (3) UHT flow adjustment and control: UHT outlet flow adjustment valve is manually adjusted to meet the requirements based on the indicated value of the flow meter.

  • Small juice milk beverage combination machine

    Small juice milk beverage combination machine

Lactic acid bacteria beverage production line
Lactic acid bacteria beverage production line
Milk beverage production line
Milk beverage production line
Concentrated fruit juice production line
Concentrated fruit juice production line
Fruit juice production line
Fruit juice production line
Tea beverage production line
Tea beverage production line
Pure water production line
Pure water production line
Enzyme production line
Enzyme production line
Carbonated beverage production line
Carbonated beverage production line
Ketchup production line
Ketchup production line
Ice cream production line
Ice cream production line
水机

waterplane

小型果汁牛奶饮料组合机

Small juice milk beverage combination machine

管式杀菌机

Tube sterilizer

板式超高温杀菌机

Plate Ultra High Temperature Sterilizer

  • Hangzhou Boduo Industry and Trade Co., Ltd .-- Juice Beverage Production Line [Introduction to the Process] 1. Raw materials are selected from fully ripe, fresh, good flavor, rich juice, and pest-free peach fruits. Peach fruits with insufficient maturity must be post-ripened. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%
    Hangzhou Boduo Industry & Trade Co., Ltd .-- fruit juice production line
  • Zhejiang Angel Biological Co., Ltd .-- Cordyceps Militaris Beverage Extract [Introduction to Technology] 1. Raw materials are selected from fully ripe, fresh, good flavor, rich juice, and disease and pest-free peach fruit. Peach fruit with insufficient maturity must undergo ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%
    Zhejiang angel biological Co., Ltd .-- Cordyceps militaris extract drink
  • Nigeria Brothers Co., Ltd .--- Brother Juice Beverage Production Line [Introduction to the Process] 1. Raw materials are selected from fully ripe, fresh, good flavor, rich juice, and pest-free peach fruits. Peach fruits with insufficient maturity must undergo ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%
    Nigeria Brothers Co., Ltd. --- Brother Fruit Juice Drink Production Line
  • 15,000 bottles of pure water production line per hour in Malaysia [Introduction to the process] 1. Raw materials are selected from fully ripe, fresh, good flavor, rich juice, and pest-free peach fruits. Peach fruits with insufficient maturity must undergo ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%
    15,000 bottles of purified water production line per hour in Malaysia
  • Wuhan Lingxing Group Fermented Egg Milk Production Line 6000P / H [Introduction to the Process] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, and disease and pest-free peach fruits. Peach fruits with insufficient maturity must undergo post-ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. The fruit enters the gas such as oxygen, nitrogen, and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, degassing must be performed. There are two main methods of degassing: 1 And vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%
    Wuhan Lingxing Group Fermented Egg Milk Production Line
Zhejiang Yiming Group Milk Factory (Bus Milk Production Line)

Milk lactic acid bacteria fermented beverage and production method thereof Using fresh milk as raw material, it is refined by adding defatted powder, citric acid, granulated sugar, hydroxymethyl cellulose, etc., using a new technology of lactic acid bacteria fermentation. The process is: fresh milk acquisition, cooling Storage, clean milk, homogenization, sterilization, milk storage, strain addition, fermentation, stirring, filling, storage, inspection, delivery, etc. The products produced by this method are rich in nutrients and easy to promote digestion and absorption. Traditional lactic acid bacteria fermentation beverages are mainly made from milk. Compared with cow's milk protein, China's plant protein resources are more abundant, and it has a complementary role in amino acid composition. Plant protein instead of animal protein to produce lactic acid bacteria fermented beverages has broad market prospects. The purpose of this study was to develop a plant protein fermentation beverage using walnut meal as a by-product of walnut oil as a by-product. According to physical and chemical indexes, microbial indexes and sensory indexes, the effects of different process conditions on the quality of fermented beverages of peach lactic acid bacteria were studied, and the process conditions were optimized. The main results are as follows: 1. Preparation of walnut milk fermentation stock solution: The sensory state of walnut milk is best after the walnut meal is blanched in 95 ° C water for 4 minutes before beating. When the walnut meal pulping ratio is 1:10, the sensory characteristics of walnut milk The state is best; the dissolution rate of walnut protein at 80 ° C is **, which is the best beat temperature. 2. Domestication of bacteria: After the domestication of lactic acid bacteria by progressive domestication, the acid production ability and growth of pure lactobacillus were improved. When acclimated to the 9th generation, the acid production reached 69 ° T, which was 50% higher than that before acclimation and reached 2.9 × 107 cells / mL, which was about 17 times higher than that before acclimation. 3. Study on the stability of walnut milk: Under the sterilization condition of 65 ℃ and 25min, the flavor and color of walnut milk are more suitable and the stability is higher, which is the best sterilization condition; compared with sucrose compared with CMC-Na and carrageenan Esters have a stabilizing effect on walnut milk, and the appropriate addition amount is 0.3%. 4. Research on fermentation process: Taking the acidity and the number of viable lactic acid bacteria as indicators to comprehensively consider the sensory status, the effects of four factors, such as inoculation amount, fermentation temperature, fermentation time, and sucrose addition amount, on the quality of fermented walnut milk were studied. Based on orthogonal optimization, the optimized process was obtained: the inoculation amount was 3%, the fermentation temperature was 37 ° C, the fermentation time was 10 hours, and the sucrose addition amount was 5%. 5. Antioxidant activity study: The walnut lactic acid bacteria fermented beverage (C = 0.988g / mL) obtained under the process has obvious antioxidant activity, and the antioxidant capacity has a linear relationship with its dilution concentration, DPPH clearance, OH · clearance The rate and total antioxidant capacity were equivalent to ascorbic acid solutions at concentrations of 0.463 mg / mL, 6.32 mg / mL, and 0.212 mg / mL, respectively.

Cooperation project of Harbin Academy of Agricultural Sciences (6,000 bottles of fruit juice production line per hour)

[Process introduction] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. Fruits enter the gas such as oxygen, nitrogen and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, there are two main methods for degassing and degassing: 1. Vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%

Qingyuan Baixing Biological Technology Co., Ltd.

Our company Weishu Machinery only provides enzyme fermentation service for main ingredients, fruit and vegetable beverage fermentation service, plant medicinal material fermentation service and other related fermentation services for various enzyme production enterprises, enzyme distribution enterprises, fruit and vegetable production enterprises, and agricultural cooperatives. There are natural fermentation, inoculation fermentation, continuous fermentation, intermittent fermentation, pure breed fermentation, mixed breed fermentation, one (one stage) fermentation, multiple (multi-stage) fermentation, solid fermentation, liquid fermentation, etc. The process tailor-made the target fermentation product for the customer. Enzymes, fermented fruit and vegetable juices, and fruit vinegar are the main items of the company's fermentation services, and the amount of enzyme fermentation services may be among the top in the world. The company has independent bacteria isolation and cultivation technology, anti-oxidation and cell destruction-free holographic crushing technology, all-natural cleaning technology without any chemical cleaning agents outside edible plants, and all-natural sterilization, disinfection, and antiseptic technology. In the control of miscellaneous bacteria, pesticide residues, heavy metals and other health hazards, three-dimensional, all-weather, independent testing and third-party testing are strictly performed on raw materials, production processes, and when leaving the factory. The fermentation process systematically and scientifically controls the oxygen content, pH, temperature, carbon and nitrogen sources, bacteria vitality and metabolites, and strives to provide customers with irreplaceable fermentation services!

Shandong Success Group (black garlic beverage production line)

[Process introduction] 1. The raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. Fruits enter the gas such as oxygen, nitrogen and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, there are two main methods for degassing and degassing: 1. Vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%

  • Chongqing Huida Group Lemon Production Line

    Chongqing Huida Group Lemon Production Line

    [Introduction to the process] 1. Raw materials are selected from fully ripe, fresh, good flavor, rich juice, no pests and diseases. Peach fruit with insufficient maturity must undergo ripening. 2. Raw material pretreatment 1. Cleaning. After the raw materials are selected, they are washed and washed with clean water to remove the leeches, and then rinsed in 1% hydrochloric acid solution or detergent solution to remove residual pesticides, rinsed in clean water, and drained. 2. Cut in half to remove the core. Use a half-cut nuclear machine. 3. Color protection by soaking. The raw material after half digging is put into 0.1%. Soak color in a mixed solution of ascorbic acid and citric acid. 3. Heating and beating The fruit pieces are heated at 90 ° C to 95 ° C for 3 to 5 minutes to promote softening. The pulp is beaten by a beater with an aperture of 0.5 mm to remove the peel. Fourth, flavor adjustment After processing the fruit pulp in order to increase the flavor needs to be adjusted. Add sugar, citric acid and L-ascorbic acid when adjusting. Its proportion is 100 kg of peach pulp, 80 kg of 27% sugar solution, 0.45 kg of citric acid, and 0.07-0.2 kg of L-ascorbic acid. V. Homogeneous degassing Homogenization is to make the pulp particles suspended in the juice break into smaller particles and evenly disperse in the juice to increase the stability of the juice and prevent delamination. The homogenization method is to pass the coarsely filtered fruit juice through a high-pressure homogenizer, so that the pulp particles and colloidal substances in the fruit juice pass through small holes with a diameter of 0.002 to 0.003 mm under high pressure to become finer particles. Generally, 130-160 kg / cm2 homogenizer is used in production. A colloid mill can also be used for homogenization. When the juice flows through the slit with a colloid mill gap of 0.05-0.075 mm, the pulp particles in the juice are impacted and rubbed against each other due to the strong centrifugal force, thereby achieving the purpose of homogeneity. Fruits enter the gas such as oxygen, nitrogen and carbon dioxide during juice extraction. Among them, nitrogen can cause oxidation of vitamin C and pigments and corrosion of tinplate. Therefore, there are two main methods for degassing and degassing: 1. Vacuum method. Fill the juice into a vacuum container and let the juice spray out in a mist form to degas. The emptiness obtained by the direct air method is 685-711 mm Hg or higher, and the temperature is lower than 43 ° C. 2. Nitrogen exchange method. Juice flows from the top of an upright glass or stainless steel tube, and nitrogen gas is pushed in from the bottom of the tube. After adding nitrogen, numerous small bubbles are formed in the fruit juice, which replaces the oxygen in the fruit juice and achieves the purpose of degassing. Six, sterilization canning The fruit juice is heated to 95 ° C for 1 minute, and canned immediately while it is hot. 7. Sealing and cooling Tighten the bottle cap tightly and invert the jar for one minute. After sealing, it should be cooled down to about 38 ℃ quickly and then stored in the warehouse. Qualified fruit tea products are pink or yellow-brown, with a dark red color allowed; the juice is evenly turbid, with particulate precipitation after standing for a long time; peach juice flavor, no odor; soluble solids of 10% to 14%
  • Spray sterilizer

    Spray sterilizer

    Introduction of continuous spray sterilization machine Continuous spray sterilization machine is a pasteurization equipment specially designed for dairy products, fruit juice, beverages, beer, food, pharmaceuticals and other filled or packaged products. Ideal equipment for extending shelf life, especially secondary sterilization equipment for automated production lines. According to users' different process requirements for heating, sterilization, heat preservation, and cooling of different products, different process designs can be performed to meet the process requirements, and corresponding high-precision automatic control systems can be configured according to user requirements. Classification of continuous spray sterilization machine 1. Fully automatic spray sterilization machine: It adopts advanced PLC full-automatic computer program control, and can perform full-process operation and production control according to the set process requirements. 2. Semi-automatic spray sterilization machine: The entire process of operation is controlled by semi-automatic control. The operator can control each pump, valve and backflow function from the control panel. PID (temperature control) is used to maintain the sterilization temperature. The change in sterilization temperature is accurately recorded on the recorder. Features of continuous spray sterilization machine 1. The equipment rack is made of stainless steel, the overall structure is compact, and the appearance is hygienic and beautiful; 2. The plastic mesh belt chain plate can work under high temperature (≯98) for a long time, and 104 ℃ for a short time; Solid cone wide-angle nozzle with uniform and stable flow distribution and constant temperature field; 4. Comprehensive utilization of various energy heat recovery technologies, energy saving and environmental protection; 5. Pt100 temperature sensor, high measurement accuracy, up to ± 0.5 ℃; 6, multiple processes Combination, the process is reasonable, can handle a variety of materials; 7, the sterilization temperature is controlled by PLC touch screen. 8. Frequency conversion control of the total processing time, which can be adjusted according to the production process; 9. Configure products such as non-circular PP bottles, plastic bags, roof cartons, glass bottles, cans and other products with automatic feeding and discharging mechanisms, and automatic conveying The production line connection transitions smoothly; 10. It can provide users with thermal distribution testing services, using an expert system to monitor the temperature changes during the production process online. Continuous spray sterilizer use: Continuous spray sterilizer is mainly used for normal pressure sterilization of various bottles, canned beverages, canned fruits and vegetables, and can also be used for hot filling of tea beverages and fruit juice drinks packed in PET bottles. After cooling and warm bottles for sparkling drinks and beer. Product introduction This machine is a new design based on the digestion and absorption of similar products of German technology. It is specially used for the secondary sterilization of dairy products, beverages and jelly. The sprocket also uses the same raw materials, which has the function of resisting acid and alkali and corrosion. The water tank is heated by steam or electricity. The amount of steam is automatically controlled by the steam solenoid valve. The hot water can be fully utilized. The whole machine is reasonably designed and well manufactured. Stable and beautiful. Juice drink beer pasteurization machine equipment warm bottle machine spray cooler performance characteristics: 1, suitable for various sizes of flexible packaging products 2, the track uses imported mesh engineering plastics, high temperature resistance, no damage to the packaged materials; 3, temperature adjustment Adopt imported automatic temperature control system; 4.Design the intermediate transition section of sterilization and cooling to ensure the taste of the product; 5.All bearings adopt imported anti-corrosion system to ensure the service life of the equipment; 6.Continuous production, stepless speed regulation, sterilization time can be Adjusting; 7.Adopting hoist conveying to reduce labor intensity and saving expenses; 8.Using hoist and sterilizing synchronous oil mechanism to realize automatic conveying.9.sterilizing temperature: arbitrarily set within the range of 80-100 ℃; water temperature 20- 40 ℃ Sterilization time: 8-40 minutes Cooling time: 6-30 minutes Effect: The sterilization effect meets the requirements of the Chinese Food Sanitation Law. The sterilization and cooling work continuously, and the product taste does not change after sterilization.
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    Advanced Technology Team

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  • Years of production experience

    Years of production experience

    EXPETRIENCE Our many years of production experience bring you products and services, so you can rest assured
  • Certified Brand

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  • company news

    Liquid filling machine manufacturers-Attentive service is the key

    The development of the pure water mineral water filling machine industry has made more and more manufacturers of pure water mineral water filling machinery and equipment, and large-scale small-scale productions continue to flood the market. For some pure-water mineral water filling machine manufacturers, some pay more attention to quality or technology, and do not pay much attention to the after-sales maintenance of machinery and equipment. After maintaining this situation, they will slowly fail. Losing the ability to compete in the market, when facing after-sales service, we should do our best to meet the needs of our customers. Speaking of technology, it is a hard requirement for pure water mineral water filling machine manufacturers, but after-sales service is equally important. If some equipment suddenly fails during use, customers call and ask what is going on. After repairs, etc., after-sales technicians ignore it. No matter who it is, they will feel bad, even thinking about how this pure water mineral water filling machine manufacturer does not agree with the situation of providing after-sales service in advance. There is a deception. a feeling of. At the same time, equipment failure cannot be repaired in a timely manner, which will cause some major losses to the company's production and will give customers a bad impression, which will affect the pure water mineral water filling machine manufacturer's market in the market. Word of mouth. In the actual situation, pure water mineral water filling machine manufacturers must not only make clear the product advantages and service advantages when recommending sales equipment, but also take practical actions to ensure that the after-sales service is in place. Pure water-injection mineral water filling machine equipment manufacturers must go through the common development of quality, technical performance, and after-sales service in order to allow enterprises to go further and further on the road to the future. The trust of customers is the support for our machinery industry. When some production enterprises use pure water mineral water filling machine equipment and there is a small failure, if the pure water mineral water filling machine manufacturer can handle and repair in time, it can be By reducing the losses in the production process of the enterprise to a low level, the credibility of pure water mineral water filling machine manufacturers will be greatly improved, the reputation will be better and better, and the market recognition will be greater.

    How to maintain the liquid packaging machine is still not working, teach you how to repair the fault

    First, the liquid packaging machine cannot be started: 1. Turn on the power, turn on the power switch, and check the fuse. 2. Release the emergency stop button. 3. Turn on the air pressure and keep it at about 6 kg. 4. Check whether the switching power supply has DC24V power output. 5. Check if the touch screen and PLC communication line is loose. Second, the liquid packaging machine does not cut the material: 1. Check the air pressure, check the touch screen maintenance mode screen. 2. Whether the nozzle is closed, check the circuit. 3. Feed the liquid packaging machine. 4. Check the air pressure, check whether the injection cylinder and cylinder are dead, check whether the nozzle is closed under the touch screen maintenance mode screen, and check the circuit. **. Filling dose of liquid packaging machine is not allowed: 1. Check the feeding system of liquid packaging machine. 2. Filter materials and clean pipes. 3. Replace the liquid packing machine pneumatic valve seal ring, air pipe leak, replace the pneumatic valve. 4. Clean the solenoid valve and replace the solenoid valve. 5. Clean and replace the muffler gas. 6. Adjust the ball valve to reduce the impact force and increase the dive depth. 7. Replace the O-ring of the liquid packaging machine. 8. Adjust the injection cylinder magnetic switch.

    The rapid development of science and technology in China's beverage machinery highlights the development trend

    The rapid development of science and technology has greatly affirmed the machinery industry in the hearts of users, but during the development of fruit juice beverage production lines in China, encountered many obstacles. In order to transform the technology, some beverage manufacturers in China have to spend a lot of money to import some complete sets of fruit juice beverage production lines with advanced technology and high production efficiency from abroad, resulting in a large part of the domestic market share being occupied by foreign brands. The development space of fruit juice beverage production lines in China is still vast, and the technological level of fruit juice beverage production lines needs to be urgently developed. Although the fruit juice beverage production line industry has a large number of employees and a total number of enterprises, the industry's scientific research strength is weak, and the corresponding specialties of scientific research institutes and colleges in the industry are relatively small. Some cutting-edge technologies in the industry, such as ultra-low temperature, ultra-high pressure, membrane separation, supercritical extraction, radiation, vacuum, etc., cannot be completed by a certain institution alone, and enterprises are urgently required to invest funds. In the past, the R & D model combining production, learning, and research was not successful in the industry, and limited scientific research capabilities were not fully utilized. The juice beverage production line strongly requires scientific research support. Due to the rapid progress of science and technology, the machinery industry has developed rapidly, especially the widespread application of automation and intelligent technologies, allowing human society to quickly enter the era of automation. The fruit juice production line industry has also benefited a lot. Facing the internal and external market, manufacturers of fruit juice beverage production lines actively introduce advanced foreign technology, conduct serious research and study on their filling machine equipment, and upgrade and reform according to the needs of the domestic market. In particular, automation and intelligent technology are applied to the development and production of fruit juice beverage production lines to make them better fit the trend of the times. In the future, the development trend of beverage machinery requires higher and higher production efficiency, so that enterprises can lower the production cost and meet the delivery time. The requirements of high-speed packaging machines and the previous process are related, so that the production efficiency can be greatly improved. In order to reduce corporate production costs. Can adapt to product changes and changes. Beverage packaging machinery must have good flexibility and flexibility. The production line can be changed within a certain size because the product declaration cycle is much shorter than the service life of the equipment. Replace expensive packaging lines. 1. High-speed, high-quality, high-precision development towards large-scale development In order to meet the needs of the large-scale production of the beverage industry in order to obtain the best economic benefits, beverage equipment is becoming more and more large-scale. Second, the equipment is multifunctional and integrated, which is suitable for filling and sealing of multiple liquids and bottles. Can be used for hot filling of tea beverages, coffee drinks, soy milk beverages and fruit juice beverages, as well as glass and polyester bottles. 3. Mechanical and electrical integration of beverage machinery This is the current development of beverage machinery and equipment * Important trends. The production equipment has high technical content, high reliability, high level of self-control of the entire production line and high efficiency of the entire line. The online detection device and the measurement device are complete, and can automatically detect various parameters, and the measurement is accurate. High-tech products integrating machine, electricity, gas, light, and magnetism are emerging. The reliability of beverage packaging equipment and the coordination of the packaging line directly affect the efficiency, production cost and product quality of the entire production line.

  • Industry news

    Qingshuping Town Fruit and Vegetable Juice Drink Production Line Project Breaks Ground and Starts Construction

    Shuangfeng News (Correspondent Zhao Jiufeng) On May 23, the author saw in Lishan Village, Qingshuping Town, Shuangfeng: Hunan Haocaitou Food Co., Ltd. has invested nearly 100 million yuan in a fruit and vegetable juice production line construction project that has officially started construction and is currently under construction. The personnel are seizing the clear and rainy gap to fully push forward the construction of the three links and one leveling to ensure the smooth trial production during the year. It is understood that the total investment of this project is about 98 million yuan, covering an area of more than 20 acres. It is planned to build 2 automatic fruit and vegetable juice and fruit and vegetable juice beverage production lines with a daily output of 120,000 bottles, 1 automatic soybean milk production line with a daily output of 50,000 bottles, and related supporting facilities. Facilities construction. After the project is put into production, it is estimated that the average annual production of "natural, nutrition, return, natural" fruit and vegetable juices and fruit and vegetable juice drinks will reach 20,000 tons and 50 million bottles, which will achieve an annual sales income of nearly 200 million yuan, and bring more than 500 employees. The completion and commissioning of the project indicates that Qingshuping Town has been promoting agricultural industrialization in recent years, and has taken a new step in implementing the modern agricultural diversified development strategy. It will also fill the county's large-scale fruit and vegetable juice and fruit and vegetable juice beverage production enterprises. The blank is of far-reaching significance in promoting the deep processing of fruit and vegetable agricultural products in the county and even in our city, solving the problem of fruit and vegetable sales, increasing farmers' income, and alleviating employment difficulties. (Edit / Deng Shizhen)

    Is the glass water industry OK now?

    The production of glass water is simple, the investment is small, the profit is extremely high, and the market entry threshold is low. Therefore, the competition is extremely fierce. The key is whether you can sell glass water. The official scientific name of the car window glass washing liquid is to design it. The main purpose of the design is to clean it. The dust stuck to the glass prevents the wiper from damaging the glass when the stain is stained. But now the copying by the business not only changes the official scientific name, but also changes the function into a panacea. Glass water can be done by itself. According to the automotive industry standard ( QCT 246-1997 Technical conditions of electric windshield glass electric washer) 3.3 Provisions for washing liquid: Water with a hardness of less than 205g / 1000kg (that is, ordinary tap water) is added with an appropriate amount of an aqueous solution of commercial additives in winter. Just add alcohol or glycerin, their ratio is 7.5: 92.5). When the antifreeze additive ratio is 7.5: 92.5, it can withstand freezing at minus 20 degrees Celsius. Water with a hardness of less than 205g / 1000kg can be used. If the ambient temperature is required, an appropriate amount of commercial additives (that is, alcohol or glycerin) is required. Some of them need to add a little transparent pigment for commercial identification. Internode length without washing liquid. Microbial Traditional green stink cause quality deterioration needs to add a little amount of preservatives (sodium nitrite or an edible salt thereof) does not contain any toxic component, hazardous, corrosive substances

    Liquid filling machine manufacturers-Attentive service is the key

    The development of the pure water mineral water filling machine industry has made more and more manufacturers of pure water mineral water filling machinery and equipment, and large-scale small-scale productions continue to flood the market. For some pure-water mineral water filling machine manufacturers, some pay more attention to quality or technology, and do not pay much attention to the after-sales maintenance of machinery and equipment. After maintaining this situation, they will slowly fail. Losing the ability to compete in the market, when facing after-sales service, we should do our best to meet the needs of our customers. Speaking of technology, it is a hard requirement for pure water mineral water filling machine manufacturers, but after-sales service is equally important. If some equipment suddenly fails during use, customers call and ask what is going on. After repairs, etc., after-sales technicians ignore it. No matter who it is, they will feel bad, even thinking about how this pure water mineral water filling machine manufacturer does not agree with the situation of providing after-sales service in advance. There is a deception. a feeling of. At the same time, equipment failure cannot be repaired in a timely manner, which will cause some major losses to the company's production and will give customers a bad impression, which will affect the pure water mineral water filling machine manufacturer's market in the market. Word of mouth. In the actual situation, pure water mineral water filling machine manufacturers must not only make clear the product advantages and service advantages when recommending sales equipment, but also take practical actions to ensure that the after-sales service is in place. Pure water-injection mineral water filling machine equipment manufacturers must go through the common development of quality, technical performance, and after-sales service in order to allow enterprises to go further and further on the road to the future. The trust of customers is the support for our machinery industry. When some production enterprises use pure water mineral water filling machine equipment and there is a small failure, if the pure water mineral water filling machine manufacturer can handle and repair in time, it can be By reducing the losses in the production process of the enterprise to a low level, the credibility of pure water mineral water filling machine manufacturers will be greatly improved, the reputation will be better and better, and the market recognition will be greater.

  • related information

    How to maintain the liquid packaging machine is still not working, teach you how to repair the fault

    First, the liquid packaging machine cannot be started: 1. Turn on the power, turn on the power switch, and check the fuse. 2. Release the emergency stop button. 3. Turn on the air pressure and keep it at about 6 kg. 4. Check whether the switching power supply has DC24V power output. 5. Check if the touch screen and PLC communication line is loose. Second, the liquid packaging machine does not cut the material: 1. Check the air pressure, check the touch screen maintenance mode screen. 2. Whether the nozzle is closed, check the circuit. 3. Feed the liquid packaging machine. 4. Check the air pressure, check whether the injection cylinder and cylinder are dead, check whether the nozzle is closed under the touch screen maintenance mode screen, and check the circuit. **. Filling dose of liquid packaging machine is not allowed: 1. Check the feeding system of liquid packaging machine. 2. Filter materials and clean pipes. 3. Replace the liquid packing machine pneumatic valve seal ring, air pipe leak, replace the pneumatic valve. 4. Clean the solenoid valve and replace the solenoid valve. 5. Clean and replace the muffler gas. 6. Adjust the ball valve to reduce the impact force and increase the dive depth. 7. Replace the O-ring of the liquid packaging machine. 8. Adjust the injection cylinder magnetic switch.

    The rapid development of science and technology in China's beverage machinery highlights the development trend

    The rapid development of science and technology has greatly affirmed the machinery industry in the minds of users, but during the development of fruit juice beverage production lines in China, encountered many obstacles. In order to transform the technology, some beverage manufacturers in China have to spend a lot of money to import some complete sets of fruit juice beverage production lines with advanced technology and high production efficiency from abroad, resulting in a large part of the domestic market share being occupied by foreign brands. The development space of fruit juice beverage production lines in China is still vast, and the technological level of fruit juice beverage production lines needs to be urgently developed. Although the fruit juice beverage production line industry has a large number of employees and a total number of enterprises, the industry's scientific research strength is weak, and the corresponding specialties of scientific research institutes and colleges in the industry are relatively small. Some cutting-edge technologies in the industry, such as ultra-low temperature, high pressure, membrane separation, supercritical extraction, radiation, and vacuum, cannot be completed by a certain institution alone, and enterprises are urgently required to invest funds. In the past, the R & D model combining production, learning, and research was not successful in the industry, and limited scientific research capabilities were not fully utilized. The juice beverage production line strongly requires scientific research support. Due to the rapid development of science and technology, the rapid development of the machinery industry, especially the widespread application of automation and intelligent technology, has allowed human society to quickly enter the era of automation. The fruit juice production line industry has also benefited a lot. Facing the internal and external market, manufacturers of fruit juice beverage production lines actively introduce advanced foreign technology, conduct serious research and study on their filling machine equipment, and upgrade and reform according to the needs of the domestic market. In particular, automation and intelligent technology are applied to the development and production of fruit juice beverage production lines to make them better fit the trend of the times. In the future, the development trend of beverage machinery requires higher and higher production efficiency, so that enterprises can lower the production cost and meet the delivery time. The requirements of high-speed packaging machines and the previous process are related, so that the production efficiency can be greatly improved. In order to reduce corporate production costs. Can adapt to product changes and changes. Beverage packaging machinery must have good flexibility and flexibility. The production line can be changed within a certain size because the product declaration cycle is much shorter than the service life of the equipment. Replace expensive packaging lines. 1. High-speed, high-quality, high-precision development towards large-scale development In order to meet the needs of the large-scale production of the beverage industry in order to obtain the best economic benefits, beverage equipment is becoming more and more large-scale. Second, the equipment is multifunctional and integrated, which is suitable for filling and sealing of multiple liquids and bottles. Can be used for hot filling of tea beverages, coffee beverages, soy milk beverages and fruit juice beverages, as well as glass and polyester bottles. 3. Beverage machinery and electromechanical This is an important trend in the development of beverage machinery and equipment. . The production equipment has high technical content, high reliability, high level of self-control of the entire production line and high efficiency of the entire line. The on-line detection device and measuring device are complete and can automatically detect various parameters. High-tech products integrating machine, electricity, gas, light, and magnetism are emerging. The reliability of beverage packaging equipment and the coordination of the packaging line directly affect the efficiency, production cost and product quality of the entire production line.

    Qingshuping Town Fruit and Vegetable Juice Drink Production Line Project Breaks Ground and Starts Construction

    Loudi News Network Shuangfeng News (correspondent Zhao Jiufeng) On May 23, the author saw in Lishan Village, Qingshuping Town, Shuangfeng: Hunan Haocaitou Food Co., Ltd. invested nearly 100 million yuan in the construction of a fruit and vegetable juice production line construction project has officially started. At present, the construction personnel are seizing the clear and rain gap and pushing forward the construction of the three links and one leveling to ensure the smooth trial production during the year. It is understood that the total investment of this project is about 98 million yuan, covering an area of more than 20 acres. It is planned to build 2 automatic fruit and vegetable juice and fruit and vegetable juice beverage production lines with a daily output of 120,000 bottles, 1 automatic soybean milk production line with a daily output of 50,000 bottles, and related supporting facilities. Facilities construction. After the project is put into production, it is estimated that the average annual production of "natural, nutrition, return, natural" fruit and vegetable juices and fruit and vegetable juice drinks will reach 20,000 tons and 50 million bottles, which will achieve an annual sales income of nearly 200 million yuan, and bring more than 500 employees. The completion and commissioning of the project indicates that Qingshuping Town has been promoting agricultural industrialization in recent years, and has taken a new step in implementing the modern agricultural diversified development strategy. It will also fill the county's large-scale fruit and vegetable juice and fruit and vegetable juice beverage production enterprises. The blank is of far-reaching significance in promoting the deep processing of fruit and vegetable agricultural products in the county and even in our city, solving the problem of fruit and vegetable sales, increasing farmers' income, and alleviating employment difficulties. (Edit / Deng Shizhen)

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