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What is the way of the strawberry jam processing line?

 What is the way of the strawberry jam processing line?


The fruit processing production line selects advanced equipment combinations and technological formulas to produce novel and excellent flavored beverages, starting from the selection, cleaning, lifting, sorting, crushing, peeling and core removal, beating and other pretreatments of the original fruit, to vacuum Concentration, ultra-high temperature sterilization, aseptic filling into aseptic big bags of concentrated sauce or concentrated juice, or direct production of fruit and vegetable juice beverage products.

In the production design, the production line has absorbed the main advantages of similar products at home and abroad, and can adjust the blanching time, temperature and conveyor speed of vegetables to obtain better treatment rate effects for various vegetables. The equipment is stable in operation, reliable in performance, low in energy consumption, simple to use, and convenient to maintain. It can be combined and used, and it can be operated as a stand-alone machine, with flexible placement. Except for electrical components, this equipment is all made of stainless steel.

Aseptic tube sterilization and aseptic vat filling produce high-quality aseptic juice products. The fruit processing production line is suitable for the sterilization treatment at the end of canned fruit, suitable for various can types, and can be customized according to user needs, and the sterilization temperature can be set and automatically controlled. The whole fruit processing production line is made of SUS304 stainless steel, and the cleaning speed can be set according to the process requirements; this machine has a high degree of automation, which completely solves the traditional cleaning and sterilization methods of vegetable processing. It is cleaned and sterilized thoroughly, which can make vegetable pesticide residues reach the national inspection Standard, this assembly line is equipped with two sets of pesticide residue removal systems, which can be selected according to different products.

The process of the strawberry jam processing production line is relatively standardized and mature, and the procedures at each step are relatively strict. Basically, it can be divided into: material selection → cleaning → ingredients → heating and concentration → filling → sealing → sterilization → cooling → finished product. Material selection: select varieties with high pectin and acid content, and require fresh strawberries with large fruit shapes and suitable ripeness as raw materials; cleaning: soak in water or bleach for 3-5 minutes, rinse with running water; ingredients: strawberry 10kg, white Sugar 12kg, appropriate amount of citric acid. The amount of citric acid can be adjusted according to the acid content of the strawberry, and the pH value of the paste can be adjusted to 3.1. Adjust the 75% sugar solution before using the white sugar, and dissolve the citric acid with a small amount of water. Heating and concentration: After heating and concentrating the ingredients in a sandwich pot, put the strawberries into the pot according to the formula, add 1/3 of the sugar liquid in the formula, heat it to soften, and constantly stir to prevent scorching. After part of the water evaporates, the remaining sugar solution is added several times with constant stirring. When the soluble solid content reaches more than 65%, the strawberry can be out of the pot. 

Vacuum concentration can be used, that is, pour sugar and strawberries into a sandwich pot, the vacuum degree is 46.6-53.3kPa, heat for 5-10 minutes, then increase the vacuum degree to more than 80kPa, concentrate to 60% of the soluble solids in the jam, add Adjust the pH of the dissolved citric acid to 3.1, continue to concentrate to more than 65% of the soluble solids, turn off the vacuum pump, break the vacuum when the temperature of the jam reaches 98-102℃, stop heating, and stir the jam out of the pot. Filling and sealing: After filling the pot for 20 minutes, seal it while it is hot. The temperature of the jam should not be lower than 70°C. Sterilize and cool. Sterilize in boiling water for 15 minutes, then cool to 38°C. In general, every step of the strawberry jam is very important, and the requirements for hygiene are relatively high, so that products with qualified quality and hygiene requirements can be made.

The above is about the process flow of strawberry jam. It can be seen that the processing method of the production line is still very standardized, and each procedure will affect the product quality of the jam, which requires the staff to control the procedures carefully. The taste of strawberry jam is very good and it is very popular with the public, especially young people.


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