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果醋饮料生产工艺科技含量高!
来源:http://www.fykysp.com/ 日期:2020-04-10 发布人:admin
  果醋饮料目前,随着标准的正式执行,从1997年第一瓶饮料诞生,经过近20年的推广,国内醋饮料行业已经蓄势待发!据了解,市场上几家比较大的传统饮料巨头都在储备技术、产品。广东一家知名的苹果醋生产企业介绍说,车间内苹果醋都是由全自动化的生产线完成,鲜少看到工人忙碌的身影。在发酵车间,十多个容量各30吨、由精密仪器控制的大型发酵罐。
  At present, with the formal implementation of the standard, the first bottle of fruit vinegar beverage was born in 1997. After nearly 20 years of promotion, the domestic vinegar beverage industry is ready to develop! It is understood that several large traditional beverage giants in the market are storing technologies and products. According to a well-known apple vinegar manufacturer in Guangdong Province, apple vinegar in the workshop is completed by a fully automated production line, with few workers busy. In the fermentation workshop, there are more than ten large-scale fermentation tanks with capacity of 30 tons each, controlled by precise instruments.
  虽说是食品饮料生产商,但其实也是高新技术企业。在苹果醋的生产过程中,从浓缩苹果汁到苹果醋成品,用到的都是业界领先的生物技术。
  Although it is a food and beverage manufacturer, it is also a high-tech enterprise. In the production process of apple vinegar, from concentrated apple juice to finished apple vinegar products, it uses the industry-leading biotechnology.
  据相关技术人员介绍,苹果醋的制成必须经过两次发酵工序,即苹果汁发酵成果酒,果酒再次发酵成果醋。检验人员定时对罐内的液体进行检验以检测发酵的效果。值得注意的是,发酵型苹果醋不得含有游离矿酸等成分,否则会造成食用后消化不良、腹泻等反应。因此,生产企业只有严格遵守标准各项规定,并且有强大的技术、设备力量支持,才能保障食品安全。
果醋饮料加盟
  According to the relevant technical personnel, the production of apple vinegar must go through two fermentation processes, that is, apple juice fermentation wine, fruit wine fermentation vinegar again. The inspectors regularly check the liquid in the tank to check the fermentation effect. It should be noted that fermented apple vinegar should not contain free mineral acid and other components, or it will cause indigestion, diarrhea and other reactions after consumption. Therefore, only by strictly abiding by the regulations of the standards and supported by powerful technology and equipment, can the production enterprises guarantee the food safety.
  中国有句古话说“浓缩就是精华”,果醋的生产大体可以如此概括。期间,缺少不了果醋生产商以及相关饮料设备企业不断求新、探索的科学精神。只有不断进取,才能取得技术上的突破,才能生产出更安全美味的饮料。随着醋饮料国标的制定和落实,市场得以规范,相关企业都将蓄势待发。
  There is an old saying in China that "concentration is the essence", and the production of fruit vinegar can be summarized in this way. During this period, there is no lack of the scientific spirit of continuous innovation and exploration of fruit vinegar manufacturers and related beverage equipment enterprises. Only if we keep forging ahead can we make technological breakthroughs and produce more safe and delicious drinks. With the development and implementation of national standard of vinegar beverage, the market can be standardized, and relevant enterprises will be ready to develop.
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