Industry trends

Baoding Xianglong Food Machinery Manufacturing Co., Ltd. provides pre-treatment equipment

1. Raw material treatment: Many fruits for processing jam, such as apple, hawthorn, strawberry, kiwi, citrus, etc., can be used as raw materials. 

Fruits require high ripeness and high pectin and fruit acid content. The selected fruit varieties, remove the rotten fruit, core, peel, slice, 

and soak in citric acid solution or salt water to protect the color. For fruits that are not easy to clean, such as strawberries, you can cut the branches and leaves,

 put them in the sink, brew them with running water for 5 minutes, and then wash them, and remove the stem and calyx.

2. Softening and beating: In order to make the pulp into a soft pureed jam, it must be softened by heating. It can be cooked by steam sandwich pot.

 Put the fruit into a pot and add twice the amount of water, heat until soft. Due to the different fruit quality and maturity, the cooking time should be flexible, 

generally not more than 10 minutes, to the fruit can be pureed. After heating and softening, enter the beating process. Put the fruit pieces into the bucket,

 add 0.03 ~ 0.04% of the total product color agent, strong stirring to make the paste, sieve. Conditional can buy beater to break fruit block.

Screen twice (second screen with a screen plate with a 0.8 mm aperture). The beating requirement is to achieve the standard of soft and uniform fruit pulp, no granular,

no impurities and pure color.

3. Sugar concentration: the sugar content of the fruit pulp is required to reach more than 65%, and the acidity is equivalent to 0.7% containing citric acid. 

When making jam, it is necessary to concentrate, and the concentration method is commonly used in a steam sandwich pot, 

and the heating steam pressure is maintained at 1.0 ~ 1.5 kg/cm 2, and constantly stirred to prevent coking. Concentrate until the sugar content reaches 65% or more, 

then mix in the "jam stabilizer" dissolved in water. Then stir properly and heat, add preservatives, mix well, add acid to adjust flavor, and stir well.

4. Filling bag sterilization: jam out of the pot, should be immediately hot bag, bag after the temperature should not be lower than 85℃. After sealing the bag, 

it is boiled in boiling water (sterilization equipment) or steam at 100 ° C for about 20 minutes for sterilization, and then cooled and dried the bag body.

An important measure of jam is its spread properties: if you can scrape it with a knife, the jam will not run off the knife quickly, 

and it can be evenly spread on bread and other foods. Generally, fruit pulp is a fluid even after concentration and cannot condense. 

Therefore, a certain amount of "jam stabilizer" must be added to meet the above requirements and make it have a good taste. Recently, 

the market is more popular "non-frozen jam", used to make popsicles, ice cream, ice cream, etc., soft taste, very popular. The production process is simple,

 the cost is low and the benefit is high. Just sprinkle the "non-frozen jam powder" into cold water, heat slightly for about 10 minutes to fully dissolve, 

add to the concentrated fruit pulp, and then through color adjustment, acid adjustment, cooling, you can pour into the non-frozen jam.

 Non-frozen jam overcomes the shortcomings of traditional jam that is easily frozen into ice cubes at low temperatures, 

so that cold drink processing plants can use it to make cold drink filling products with various flavors that are soft and free of ice residue and slowly melt at the entrance.