Food fermentation industry Solution
Industry Status and Challenges
With the explosive growth in consumer demand for “healthy and natural” foods and increasingly stringent national environmental policies, the food fermentation industry is undergoing a profound transformation—from “traditional and extensive” practices toward “precise and green” approaches.
The current industry is primarily characterized by three major features:
1. Product premiumization: Shifting from traditional seasonings to high-value-added areas such as functional foods (e.g., probiotics, fermented soybean products) and plant-based proteins places extremely high demands on the protection of heat-sensitive ingredients—such as vitamins and active enzymes—during the production process.
2. Normalization of high-pressure environmental protection: The waste mother liquor and high-salinity wastewater generated during the fermentation process not only have high COD (chemical oxygen demand) levels but also pose significant challenges for treatment. Traditional methods such as dilution and discharge or simple treatment can no longer meet environmental regulations, placing enterprises under tremendous pressure to achieve “zero discharge” compliance.
2. Urgent need to reduce costs and improve efficiency: Against the backdrop of rising costs for both raw materials and energy, the industry urgently needs to leverage technological solutions to turn waste into valuable resources—recovering organic compounds, salts, and thermal energy from wastewater—and thereby build a circular economy industrial chain.
Evaporation Crystallization Solution
1. Post-concentration of traditionally brewed soy sauce, edible vinegar, and novel corn-based fermented sauces.
2. Separation and purification of functional fermentation liquids (whey, fruit juice, probiotics).
3. Treatment and Resource Recovery of High-Salinity Wastewater (Waste Mother Liquor, High-Salinity Water): High-salinity organic wastewater generated during the production of fermented products such as monosodium glutamate, citric acid, and lysine.
4. Refining of starch sugars and syrups: Evaporative concentration of glucose, maltose, and starch syrup.
Customer Success Stories
COFCO Group
Charoen Pokphand Group
San Yuan Biology
Yu Xing Bio
Yipin Biology
Xingmao Corn
Hengding Food
Minqiang Biology
Tian Shi Biology
Xiwang Group
Xuelang Biology
Kai Xiang Bio
Revive the organism
Hai Zi Bio
Guoguang Biochemical
Yilihong Bio
Jincheng Bio
Hecheng Bio
Xiangweis Biology
Hua Heng Bio
Engineering Case
Aminoacetic Acid Evaporative Crystallization System
Erythritol Evaporation and Crystallization System
Fructose Evaporation and Crystallization System
Inositol Evaporation and Crystallization System
Founded in 1998, Jinlong Machinery Group has been deeply engaged in the field of evaporation and crystallization concentration system solutions for over 20 years. Relying on years of technological expertise and practical project experience, we provide customers across various industries with end-to-end services—from scheme design and equipment manufacturing to installation, commissioning, and operation & maintenance support.
We firmly believe that every project carries our clients’ trust. We always adopt a serious and responsible attitude, precisely tailoring solutions to meet the diverse needs of different scenarios, rigorously controlling product quality and construction standards, and helping our clients achieve efficient, energy-saving, and stable production goals. From technology R&D to on-site delivery, we remain committed to excellence through focused dedication and uphold our original aspirations with meticulous craftsmanship, continuously creating core value for our clients.
Contact Us
Domestic hotline (mobile): 13913986648(Manager Zhou)
International Hotline (WhatsApp): +8615270806285(Mr. Ma)
Company email: sales@jl-evap.com
Sales and R&D Center: Zhongnan ZhiGu Industrial Park, Jiangbei New Area, Nanjing City
Group’s production base: Wei Wu Road, High-Tech Industrial Development Zone, Tianchang City
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