Production Process of Concentrated Fruit Juice Pulp Puree Jam Production Line

The concentrated fruit juice pulp puree jam production line is made by using low-temperature vacuum concentration equipment to evaporate part of the water after the fruit is squeezed into the original juice. The same amount of water is used to make a product with the color, flavor and soluble solid content of the original fruit pulp.

Our company has been committed to the research and development and technological innovation of processing production lines of various fruit and vegetable juices, concentrated juices and jams. In many years of practical application, we have already possessed advanced and mature product dynamic processing technology design and turnkey equipment of the whole plant. ability. Provide customers with reasonable production line equipment.

The production process of concentrated fruit juice jam production line:
1. Fruit pretreatment: fruits that have passed the initial inspection are weighed and measured, and temporarily stored.

2. Cleaning: water conveying cleaning and hoist spray cleaning. During cleaning, the soil, impurities, dust, sand, etc. adhering to the raw materials are washed away, and the residual pesticides and some microorganisms are removed. The cleaning process must meet the requirements of food hygiene.

3. Picking: The apples are scavenged on the sorting table, some corrupt apples or rotten parts are removed, and some impurities are swept out through the sorting table. In order to prevent these debris from entering the apple juice when the next step is broken.

4. Crushing: Choose crushers according to different fruits, the crushing size is controlled, and the fruits are crushed by the crusher for later pressing. In the process of crushing, it is necessary to control the strength, otherwise it will be affected during the pumping process and affect the pumping efficiency.

5. Enzyme inactivation and softening: After crushing and pressing, the juice has been exposed to the air, and the browning caused by polyphenol oxidase will increase the color value of the finished product and reduce the quality. In addition, it will be contaminated by certain bacteria, so it is necessary to carry out enzyme sterilization. There are three main purposes of sterilization:
(1) gray enzyme (2) sterilization (3) starch gelatinization.
If the sterilization is not complete, it can cause pathogenic bacteria residues and microbial spoilage. After sterilization at 95°C and 12$, it should be cooled to 49-55°C immediately to facilitate the enzymatic hydrolysis in the next step.

6. Beating: After pre-cooking or with eight ripe stone fruits, pitting and beating. Peeling, deseeding, beating and refining have achieved the purpose of separating pulp and slag.

7. Concentration: This design uses a multi-effect vacuum evaporator to concentrate according to the actual situation of the factory. Generally, the concentration is about 1/6 of the original volume, and the sugar content can be controlled at 70 ± 1Birx.

8. Sterilization: Concentrated jam is sterilized with a casing-type thick paste sterilizer at a temperature of about 110-120 °C to achieve commercial sterility, and then aseptic port loading.

9. Aseptic filling: choose the filling machine according to the packaging type, aseptic filling of Dadai, or glass bottle filling, iron can filling, pop-top can filling machine