jam sauce paste processing production line

The obvious advantage of this program
This scheme is designed for the production of fruit jam. While producing blueberry jam, it can also produce jams of different fruits and other canned fruits and vegetables on the premise of adding individual pre-processing equipment to meet the cross-season complex of multiple products. Production demand. For Turnkey Food Beverage Production Line/Can Food Machinery/ Fruits Juice Machinery/Tomato Sauce Machinery/Fruits Jam Machinery/Milk Yogurt Machinery Please Contact us. All equipment in this system is made of stainless steel (places in direct contact with the material), and the equipment configuration is based on the most modern and advanced processing technology. The entire process design and pipeline connection layout have been carefully calculated by engineers and considered the preservation of the original natural aroma components of the apple juice. The entire cooling and heating process and material transmission of the design are completed in a short time and a short distance.
c) This process adopts vacuum low-temperature concentration (evaporation temperature is 55℃), and then the process line of tubular sterilization, so that the entire production line starts from fruit crushing, and the materials are processed in a closed environment, through preheating, crushing, concentration, Sterilization and filling in a sterile environment can effectively prevent the escape of flavor substances due to heat-sensitive reactions; the original flavor and nutrition of the raw materials are retained to the greatest extent, so that the product can win with "quality".
The jacketed pot is an ordinary jam brewing equipment, and it is boiled for a long time under normal pressure and high temperature to achieve the purpose of high solid content of jam, which seriously damages the color, fragrance, and nutrients such as anthocyanins and VC of the product.
d) The processing of blueberry dried fruit adopts vacuum condensing technology, which can use high-concentration apple juice concentrate (Baileys sugar content reaches 70-72 degrees) to exchange sugar and water with osmotic pressure difference. The processing process is better to preserve the blueberry nutrition and tissue State, and increase and strengthen the fruity aroma.