Check the production process of juice and jam production line

Jam is a gelatinous substance (sugar and acidity regulator can be added) made by crushing and boiling fruit after pretreatment. Common jams include the following: strawberry jam, blueberry jam, applesauce, orange peel jam, kiwi jam, orange peel jam, waxberry jam, cherry jam, carrot jam, tomato sauce, aloe jam, mulberry jam, rose pear jam, hawthorn jam, pineapple jam and so on.

Brief introduction of juice and jam production line equipment:

Suitable for processing blueberries, blackberries, raspberries, strawberries and other berries, it can produce clear juice, turbid juice, concentrated juice and jam and other products. The production line is mainly composed of bubbling cleaning machine, elevator, fruit checking machine, airbag juicer, enzymolysis tank, horizontal screw separator, ultrafilter, homogenizer, degassing machine, sterilization machine, filling machine, labeling machine and other equipment. This production line design concept advanced, high degree of automation; The main equipment is made of high quality stainless steel material, which fully meets the health requirements of food processing.

Production process of fruit juice jam production line

According to the processing properties of different fruits and the characteristics of final products, different technological processes should be reasonably selected.

Transportation, lifting, cleaning, selection; Crushing (at the same time peeling, seed, core, stem), boiling, degassing, filling, secondary sterilization (after sterilization), air shower, cover label, coding, packing, storage.

Juice and jam production line equipment features:

1. The company's processing equipment design is reasonable and beautiful, stable operation, high efficiency and energy saving, low steam consumption.

2. The concentration system adopts the forced circulation vacuum concentration evaporator, specially used for the concentration of jam, fruit pulp, syrup and other high viscosity materials, so that the ketchup with higher viscosity is easy to flow and evaporate, and the concentration time is short. And the jam can be concentrated in a certain range according to customer's requirements.

3. The evaporator evaporation temperature is low, heat is fully utilized, tomato sauce is heated gently, evenly heated in the tube, high heat transfer coefficient, can prevent "dry wall" phenomenon.

4. The condenser with special structure can run normally under the condition of cooling water temperature of 30℃ or even higher.

5. Continuous feed in and out, feed liquid level and required concentration can achieve automatic control.