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传统发酵工艺

TRADITIONAL FERMENTATION TECHNOLOGY

壹01

First step

自|然|选|材

原|生|生|长

NATURAL MATERIAL SELECTION PRIMARY GROWTH

贰02

Second step

自动清洗·五步清洗

AUTOMATIC CLEANING·FIVE STEPS CLEANING

叁03

Third step

原颗粒切片

全果保留.全株利用

ORIGINAL GRANULE SECTION WHOLE FRUIT RETENTION AND WHOLE PLANT

肆04

Fourth step

投料 

单一原料单缸发酵·坚守传统

FEEDING——SINGLE RAW MATERIAL SINGLE CYLINDER FERMENTATION,STIC

伍05

Five step

酵母菌发酵

第一阶段—去糖

YEAST FERMENTATION FIRST STAGE——DESUGATION

陆06

Six step

醋酸菌发酵 

第二阶段—去酸

ACETIC ACID BACTERIA FERMENTATION SECOND STAGE——DEACIDIFICATIO

柒07

Seven step

乳酸菌发酵

第三阶段—成熟

LACTIC ACID BACTERIA, FERMENTATION THIRD STAGE——MATURATION

捌08

Night step

科学配比 

成熟配方

SCIENTIFIC PROPORTION AND MATURE FORMULA

玖09

Nine step

螯合发酵 

复合原液

融合一起·成熟产品

CHELATE FERMENTATION，COMPLEX STOCK SOLUTION FUSION, MATURE PR

拾10

Pick up; collect

生产出易于人体吸收的小分子营养素

有效促进健康


PRODUCE SMALL MOLECULAR NUTRIENTS THAT ARE EASY TO BE ABSORBED BY THE HUMAN BODY, AND EFFECTIVELY PROMOTE HEALTH

9大酵素专业技术

PROFESSIONAL TECHNOLOGY OF 9 JIAOSU