Fermented Beverage Production Line

Fermentation is a simple, low-cost, and sustainable technology that enhances the nutritional components of fruit juice (such as lactic acid, amino acids, and short-chain fatty acids), extends the freshness and shelf life of fruits, and unlocks the potential of fruit juice. Fermented fruit juice has evolved into a new and popular probiotic product due to its significant health benefits and good flavor.INTOP can help you to make a good fermented beverage production line.

Process Flow

Fresh Fruit → Pre-treatment → Juicing → Filtration → Fermentation → Homogenization → Blending → Filling → Sterilization → Cooling → Finished Product.

Production Process Methods

(1) Raw Materials and Treatment

Select ripe, fresh fruits, wash, drain, and juice. For fruits with more juice, such as citrus, kiwis, and grapes, the juice can be directly made by pulping. For apples, haws, etc., the method of crushing, pulping, and then juicing is used to extract the juice. This is a key to make a perfect fermented beverage production line. The extracted juice is first filtered to remove some sediment, resulting in a cloudy juice.

(2) Heating and Cooling

The filtered juice is heated to 90-95℃ using a heat exchanger for instantaneous sterilization, and then cooled to 30-35℃ using a heat exchanger for later use. Then, add 0.2% pectinase, etc., to the fruit juice that needs to be clarified according to different varieties, to clarify the fruit juice. The clarified fruit juice can be filtered by a filter press or a centrifugal separator.

(3) Fermentation

Add the microbial starter culture at 3% of the total fruit juice volume, stir, and seal the tank for fermentation. For example:Lactic acid bacteria fermentation: usually requires 24-72 hours, with the fermentation temperature controlled at around 30-37℃.Yeast fermentation: usually requires 24-48 hours, with the fermentation temperature controlled at around 20-30℃.

(4) Blending

Adjust the pH value of the fermentation filtrate to between 3.3-3.5 using sterile water, and the sugar content to 7%-10%. At this time, flavoring agents can also be added appropriately to adjust the flavor.

(5) Homogenization

After blending, homogenize the juice at 20-30MPa. Homogenization is to break down the fruit pulp particles suspended in the juice into smaller particles so that they are evenly dispersed throughout the juice, increasing the stability of the juice and preventing stratification.

(6) Sterilization and Filling

After bottling and capping, heat to 90℃ for sterilization and cool to obtain the finished product.Then the whole fermented Beverage Production Line is done.