How is "No Frozen Jam" produced? Introduction of jam processing and production technology

The popular "non-frozen jam" in the market today is used to make popsicles, ice cream, sandwiches, etc. It has a soft taste and is very popular. The production process is simple, the cost is low and the efficiency is high. Just sprinkle the "unfrozen jam powder" into cold water and boil it on low heat for about 10 minutes. After it is completely dissolved, add it to the concentrated jam, match the color, adjust the acidity, cool it and pour it into the unfrozen jam. Unfrozen jam overcomes the shortcoming that traditional jam is easy to freeze at low temperature, so that cold drink processing factories can use it to make cold drinks and sandwiches of various flavors.
  Jam processing and production process introduction
   In terms of raw material processing, there are many fruit processed jams, such as apple, hawthorn, strawberry, kiwi, citrus, etc., which can be used as raw materials. Remove rotten and inferior fruits from selected fruit varieties, remove the core, peel and slices, and soak in citric acid water or brine to preserve the color. For fruits that are not easy to clean, such as strawberries, you can cut off the branches and leaves, put them in the sink, soak them under running water for 5 minutes, and then clean the stems and calyxes.
  Softening and beating is the process of making a soft, cloudy jam that must be heated and softened. Can be cooked in a steam sandwich pan. Put the fruit pieces in a pot, add twice as much water, heat and cook 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, provided that the fruit pieces can be mashed. After heating and softening, it enters the beating process. Put the fruit pieces into the barrel, add the "fixing agent" accounting for 003-004% of the total product, stir vigorously until it becomes a paste, and sieve. You can also buy a blender to break up the fruit pieces. Sieve twice (use 08 mm frit for the second sieve). The beating is required to be soft and uniform, free of particles and impurities, and good in color.
  Sugar concentration: the pulp sugar content is required to be greater than 65%, and the acidity is equivalent to 07% citric acid. When making jam, concentration is required. The method of concentration is usually a steam jacketed pot. Keep the heating steam pressure at 10~15kg/cm2, and keep stirring to prevent coking. When the sugar content is above 65%, it is mixed with the "jam stabilizer" dissolved in water. After proper stirring and heating, add preservatives, mix well, add acid to adjust flavor, and stir well.
   After potting and sterilization, the jam can be packed immediately while it is still hot, and the temperature after filling should not be lower than 85 degrees Celsius. After sealing the cans, put them in boiling water or steam at 100 degrees Celsius for about 20 minutes to sterilize, then cool down in stages and dry the cans.
   An important evaluation index of jam is its spreadability. If you scrape with a knife, the jam will not flow off the knife very quickly, but it can be spread evenly on food such as bread. Generally, even though the pulp is concentrated, it is runny and cannot coagulate. Therefore, a certain amount of "jam stabilizer" must be added to make it taste good.
   The above is how "non-frozen jam" is produced? Introduction to the production process of jam processing. I look forward to being helpful to everyone. If you need more detailed information, you can contact Shanghai Guofeng Machinery Equipment Co., Ltd. for consultation and cooperation.