I. Introduction of enzyme production line

enzyme, commonly known as enzyme. Enzyme is enzyme in Japan and Taiwan area of another name, refers to the biocatalytic function of polymer material. Almost all cell processes require enzymes to be involved in order to improve efficiency. Similar to other abiotic catalysts, enzymes increase the reaction rate by reducing the activation energy of chemical reactions (denoted by Ea or ΔG). Most enzymes can increase the rate of reactions they catalyze by a factor of a million; In fact, enzymes provide an alternative pathway with a lower activation energy requirement, allowing more particles to have kinetic energy at least less than the activation energy, thus speeding up the reaction rate. As a catalyst, enzyme itself is not consumed in the process of reaction, nor does it affect the chemical balance of the reaction. Enzymes have both positive and negative catalysis, not only speeding up the reaction rate, but also slowing it down to suit the body rhythm. But it's not for weight loss.

2. Technological process of enzyme production line

Production process:

Material selection -> Cleaning -> Dry -> Cut -> Fermentation -> Chelate -> Quality control -> Filling packaging -> Out of warehouse

Production technology: Fruit enzyme adopts traditional fermentation technology. The fermentation process is divided into three stages: yeast fermentation, acetic acid bacteria fermentation and lactic acid bacteria fermentation.

Stage 1: Yeast fermentation - The yeast fermentation stage breaks down large molecules into smaller ones, breaking down starch into carbon dioxide and alcohol, also known as saccharification.

Stage 2: Acetic acid fermentation - The acetic acid fermentation stage breaks down the alcohol, also known as acetogenesis.

Three stages: Lactic acid bacteria fermentation - Lactic acid bacteria fermentation stage lactic acid in negative yamikumo kieru lactic acid production of probiotics, this stage is also called maturation

Three, production principle of enzyme production line

The basic principle behind enzymes is that fresh fruits, vegetables and other foods contain small amounts of enzymes. Place in an airtight bottle with sugar. There will be a violent enzymatic reaction and enzymatic reaction, so that the enzyme activity in food is greatly improved, the number of enzymes surge, and eventually the formation of beneficial enzymes for human body. Because there are different enzymes in various food materials, enzymes with different therapeutic and health functions can be prepared.

As can be seen, enzymes are natural fermentation products. The so-called natural fermentation, is not artificially added strains, is the use of natural environment in the process of fermentation of microorganisms. Fermentation process is a complex microbial physiological and metabolic process, and the types of substances produced are also relatively diverse.