2. Softening and beating: In order to make the pulp into soft mud jam, it must be softened by heating. It can be cooked in a steam jacketed pot. Put the fruit pieces into the pot, add water twice as much as the fruit, and heat and cook until soft. Due to the different qualities and maturity of various fruits, the cooking time should be mastered flexibly, generally not exceeding 10 minute, subject to the fact that the fruit pieces can be mashed. After heating and softening, it enters the pulping process. Put the fruit block into a barrel, add "Jianying Brand Color Preservative-Type A" which accounts for 0.03 ~ 0.04% of the total product, stir vigorously to make it paste, and sieve. If conditions permit, you can purchase a beater to smash the fruit pieces. Sieve twice (sieve plate with 0.8 mm aperture is used for the second sieving). Beating requires the pulp to be soft, uniform, granular, impurity-free and pure in color.
3. Sugar concentration: the sugar content of the fruit pulp should be above 65%, and the acidity is equivalent to 0.7% of citric acid. When making jam, it needs to be concentrated. The concentration method is usually steam jacketed pot. The heating steam pressure is kept at1.0 ~1.5 kg/cm2, and it is constantly stirred to prevent coking. Concentrate until the sugar content reaches more than 65%, and mix in the "Jianying brand jam stabilizer" dissolved in water. After proper stirring and heating, add preservatives, mix well, supplement acid to adjust flavor, and mix well.
4. Filling and sterilization: After the jam is taken out of the pot, it should be canned immediately while it is hot, and the temperature after being canned should not be lower than 85℃. After sealing the can, put it in boiling water or steam at 100℃ for about 20 minutes for sterilization, then cool it in stages and dry the can body.
An important evaluation index of jam is its spreadability: if it can be scraped with a knife, jam will not flow down quickly from the knife, but can be spread evenly on bread and other foods. Generally, fruit pulp is fluid even after concentration and cannot be condensed. Therefore, a certain amount of "jam stabilizer" must be added to achieve the above requirements and make it have a good taste.
Recently, the popular "non-frozen jam" in the market is used to make sandwiches for popsicles, ice cream, ice cream, etc. It tastes soft and is very popular. The manufacturing process is simple, the cost is low and the benefit is high. Just sprinkle the "Jianying brand freeze-free jam powder" with cold water, heat it to a slight boiling point for about 10 minute to fully dissolve it, then add it into the concentrated fruit pulp, and then mix the colors, adjust the acid and cool it to make the freeze-free jam. Non-frozen jam overcomes the shortcoming that traditional jam is easy to be frozen into ice at low temperature, so that cold drink processing plants can use it to make cold drink sandwich products of various flavors with soft export feeling, no ice residue and slowly melting entrance.
Pineapple jam
Pineapple jam can be made from the sugar solution leached from preserved pineapple.
1? Selection and treatment of raw materials: the same as the production of preserved pineapple.
2? Sugar-stained and sugar-soaked: the same as preserved pineapple.
3? Adding pectin to pineapple sugar solution, and adjusting sugar acidity: measure the sugar-stained fruit solution with a handheld sugar meter, and add white sugar to make the solid content of the sugar solution reach 60% ~ 65%, and add 1 times purified drinking water,1%~ 5% pectin, 0.3% citric acid and 0.05% citric acid.
4? Boiling, bottling, sterilizing, and packaging: pouring the blended fruit liquid into stainless steel pot, heating while stirring until it boils, bottling, and finally putting it into a high-temperature sterilization pot, sterilizing at a temperature of 120℃ for 15 minutes, cooling, and warehousing to obtain the pineapple jam.