Jam is a gel substance (sugar and acidity regulator can be added) that is made by crushing and boiling the fruit after pretreatment. Common jams include the following: strawberry jam, blueberry jam, apple jam, orange peel jam, kiwi jam, orange jam, bayberry jam, cherry jam, carrot jam, ketchup, aloe vera jam, mulberry jam, rose and pear jam, hawthorn jam, pineapple jam, etc.

Introduction of juice jam production line equipment:

It is suitable for the processing of blueberries, blackberries, raspberries, strawberries and other berries, and can produce clear juice, cloudy juice, concentrated juice, jam and other products. The production line is mainly composed of bubbling cleaning machine, elevator, fruit inspection machine, air bag juicer, enzymolysis tank, decanter separator, ultrafiltration machine, homogenizer, degasser, sterilizer, filling machine, paste Equipment such as labeling machine. The design concept of this production line is advanced and the degree of automation is high; the main equipment is all made of high-quality stainless steel, which fully meets the hygienic requirements of food processing.

Production process of fruit juice jam production line

Different technological processes are reasonably selected according to the processing properties of different fruits and the characteristics of the final product.

Conveying, lifting, cleaning, selecting;

Crushing (peeling, seeding, core, and stems at the same time), boiling, degassing, filling, secondary sterilization (post sterilization), air shower, sleeve labeling, coding, packing and storage.

Features of juice jam production line equipment:

1. The company’s processing equipment has reasonable and beautiful design, stable operation, high efficiency and energy saving, and low steam consumption.

2. The concentration system adopts a forced circulation vacuum concentration evaporator, which is specially used for the concentration of high viscosity materials such as jam, fruit pulp, syrup, etc., so that the tomato paste with high viscosity is easy to flow and evaporate, and the concentration time is short. According to customer requirements, the jam can be concentrated within a certain range.

3. The evaporation temperature of the evaporator is low, the heat is fully utilized, the tomato paste is heated mildly, the heat is uniform in the tube, and the heat transfer coefficient is high, which can prevent the phenomenon of “dry wall”.

4. The condenser with special structure can operate normally when the cooling water temperature is 30℃ or even higher.

5. Continuous feeding and discharging, automatic control of material liquid level and required concentration.