With the enhancement of people's health awareness, the products produced by jam production line equipment are more and more recognized and accepted by many consumers because of its low alcohol, high nutrition and good taste. Jam production equipment is based on the material category, chemical composition, mechanical properties of the differences, reasonable material selection, and then through process processing, numerical control processing, to ensure tolerance and quality Control point, to meet the long-term high temperature state, lasting and stable performance.

 

The equipment of juice jam production line adopts microgravity negative pressure filling technology, which makes the filling more rapid, stable and accurate. The equipment is equipped with perfect reflux system to avoid the secondary pollution and oxidation of drinks. It can meet the technical requirements of hot filling below 95 ℃, and is equipped with CIP cleaning system, which can clean the liquid cylinder, pipeline and other liquid contact places.

 

The operation points of Jingjiang Weineng machinery fruit jam production line are as follows:

 

1. Raw material selection. Soft fruits with high maturity should be selected as raw materials for juice making, and fermented and unripe fruits should be eliminated.

 

2. Cleaning. Washing of raw materials before juicing is an important measure to reduce pollution, especially when juicing with skin. Therefore, the sediment and impurities on the peel must be washed with flowing water. If necessary, rinse with potassium permanganate solution, and then rinse with water.

 

3. Beating. The fruit juice can be extracted by beating the pulp with a beating machine and wrapping the pulp with a cloth. Or the washed fruit is poured into the press to extract juice, and then the peel, seed and part of crude fiber are filtered through the scraper filter.

 

4. Deployment. The juice was diluted with water until the refractive index was 4%. Then mix 90kg fruit juice with 10kg white granulated sugar and stir continuously to make the sugar dissolve completely.

 

5. Filtration. The prepared juice is filtered and separated by centrifugal filter to remove the residual peel, seed, part of fiber, broken flesh and impurities.

 

6. Homogenization. The filtrated juice is homogenized by homogenizer, which can further break the small pulp and keep the juice in a uniform and turbid state. The homogenizer pressure is 10-12 MPa.

 

7. Canning. The juice was heated, canned and quickly sealed under the condition of juice temperature not less than 80 ℃.

 

8. Sterilization and cooling. The sterilization formula is 5 '- 10' / 100 ℃, and then quickly cooled to below 40 ℃.