Writer：www.firemixer.com Time：2021-09-07 08:37 Browse：℃
Application of Industrial jacketed kettle in Jam
Jacketed cooking mixer kettle are widely used in food processing and daily chemical industries such as jams, candies, preserves, fruit juices, beverages, dairy products and cans.
In addition to the above industries, thejacketed cooking kettle with mixer can also be used alone for blanching, boiling, heating, preparing, pre-cooking, disinfecting, melting and steaming materials.
First, let's take a look at the application of thejacketed cooking kettle with mixer in jam.
1. Raw material processing
There are many raw materials for jam, such as apples, hawthorns, strawberries, kiwis, oranges, etc., all of which can be used as raw materials.
Jam has very high requirements for fruits, such as high maturity, high pectin and fruit acid content.
After the raw materials are selected, the raw materials are cored, peeled, sliced, and soaked in a citric acid aqueous solution or salt water to protect the color. For fruits that are not easy to clean, such as strawberries, you can cut off the branches and leaves, put them in a sink, soak them in running water for 5 minutes, then wash them, and remove the stems and calyxes.
2. Softening and beating
In order to make the pulp into a soft, muddy jam, it must be softened by heating.
In the stage of heating the pulp, a steam jacketed kettle can be used for cooking.
The heating method is as follows: Put the pulp into the pot and add water twice as much as the pulp, heat and boil until soft. Due to the different quality and maturity of various fruits, the cooking time should be flexibly controlled, generally no more than 10 minutes, subject to the pulpy pulp.
After the pulp is heated and softened, it enters the beating process. Put the heated pulp of the fruit into a bucket, add 0.03 to 0.04% of the total product color protectant, stir vigorously to make it mash, and sieve.
Special reminder: If possible, you can purchase a beater to beat the pulp. Sieve twice (the second sieve uses a sieve plate with 0.8 mm aperture). The beating requires that the pulp is soft and uniform, without granular, impurity, and pure color.
3. Concentrate with sugar
The sugar content of the fruit pulp is required to reach 65% or more, and the acidity is equivalent to 0.7% of citric acid.
Concentrating it when making jam is a necessary stage. The concentration method can use a steam jacketed kettle with stirring, the heating steam pressure is maintained at 1.0 ~ 1.5 kg/cm2, and continuous stirring to prevent coking. After being concentrated to a sugar content of more than 65%. Then stir and heat appropriately, add acid to adjust the flavor after mixing, and stir evenly.
4. Potting and sterilizing
The jam can be out of the pot after being concentrated and stirred. It should be filled into the pot as soon as it is hot, and the temperature after being put into the pot should not be lower than 85°C. After sealing the can, place it in boiling water or steam at 100°C for about 20 minutes for sterilization, and then cool it in stages and dry the can body.
Note that a conformity assessment index of jam is its smearing performance. When the jam is scraped up with a knife, the jam will not flow down quickly from the knife, and it can be evenly spread on bread and other foods.
Because the general fruit pulp is fluid even after being concentrated and cannot be coagulated. Achieve the above-mentioned spreading performance and make it have a good taste.
In recent years, the popular "jam" in the market is used to make ice cream and other fillings. It has a soft taste and is very popular. The manufacturing process is simple, the cost is low, and the benefit is high. The jam that people like can be produced only by the above process.
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