Clean the tank and electrode after fermentation, insert the pH electrode into a triangular flask containing 3M potassium chloride for later use, and cover the probe of the dissolved oxygen electrode with a protective cover and save it for later use.\ufeff Introduction to the correct use of stainless steel fermentation tanks: 1) Calibrate the pH electrode and the dissolved oxygen electrode. According to the need, mix the culture medium into the tank, Wholesale craft beer equipment and after sealing it as required, the small stainless steel fermentation tank (5L) can be sterilized in a large sterilization tank (115\u2103, 30 minutes); large stainless steel fermentation tank (10L and Above) steam sterilization (121\u2103, 30min).and calibrate the slope of the dissolved oxygen electrode under the determined speed and ventilation, the value is 100% 4) After the temperature is stable and all parameters are correct, pre-shake The good seeds are connected, the fermentation time is started, and various parameters are recorded. 3) After the tank body of the stainless steel fermentation tank is cooled, place it on the fermentation table, and the installation is complete; turn on the cooling water, turn on the air pump power, connect the ventilation pipe to start ventilation, adjust the air inlet knob to ensure proper ventilation and maintain tank pressure At 0.05MPa; set the temperature, pH, stirring speed, etc.Sterilize the stainless steel fermentation tank. These technologies are expected to partially replace Traditional tea beverage production technology solves some existing technical problems in the tea beverage production line, such as the loss of nutrients, the escape of aromatic substances, and the generation of post-turbidity, thereby improving the quality of tea beverages. Technology has continued to innovate and break through, production technology has been continuously improved, and production technology has also been greatly improved, especially for tea beverage production lines. As people's consumption level increases, It can be seen that the development prospects of beverage production lines are infinitely broad. Packaging, sterilization, color and fragrance protection have been greatly improved. Many high and new technologies have been developed in beverage production line equipment at home and abroad, such as membrane separation technology, enzyme technology, microwave technology, non-thermal sterilization technology, aseptic filling technology, aromatic substance recovery technology, freeze drying technology, etc.\ufeffIn recent years, beverage production line equipment has become more and more important in the field of beverage production in my country. Fruit juice beverages can be divided into 11 kinds of raw juice, concentrated juice, raw fruit puree, fruit juice, pulp juice, high-sugar juice, fruit juice and fruit juice. At present, there are many types of beverages in the market.