Jam processing process and equipment

The process flow of jam processing is as follows: fruit disinfection → transport → cutting flowers → washing fruit → beating → precooking → vacuum concentration → canning → sterilization → finished products.
The single machine equipped with a belt conveyor, roller conveyor, cut flower machine, fruit washing machine, continuous pre-cooker, spiral elevator, beater, vacuum concentrator, canning cap assembly machine and autoclave sterilization Pot and so on.
During processing, the selected fruit is manually removed by the flower buds, transported by the conveyor to the cutting and cutting machine, then washed, washed, sent to the pre-cooker, boiled and softened, and then sent to the beater. The processed slurry flows out through the sieve holes. And into the vacuum pot, according to the amount of fruit pulp to add the right amount of sugar, through the steam to concentrate, when the solids of more than 68%, canned and sealed, the sterilized finished fruit jam. Its main equipment and requirements are as follows:
(1) Fruit Beater. The soft boiled fruit is crushed into pulp, and the pulp and slag are separated. The beater is divided into two types, the horizontal type and the horizontal type. The horizontal type is currently used more often.
(2) spiral continuous pre-cooker. This is a key equipment for fruit processing. The raw material falls into the screen cylinder from the hopper, and an auger is placed in the center of the screen cylinder to move forward under the spiral thrust. The screen cylinder is immersed in hot water and the fruit is heated to soften. After pre-cooking out of the machine out of the slot.
(3) Jam Concentration Equipment. The pulp after beating is sugared and heated to remove more than 66% of its solids after removing some of the water, and its sugar content is not less than 57%. It becomes a jam product. There are two types of concentration equipment, atmospheric pressure and vacuum pressure. Atmospheric concentration equipment using sandwich pot device, vacuum concentration using vacuum system concentrator.
(4) Double piston quantitative loader. It is used for quantitative jar filling. Requires quantitative accuracy, adjustable size, and good loading effect.
(5) Autoclave. For canned and bottled sterilization operations.

Freeze Drying The full name is Vacuum Freeze Drying, also known as Drying by Sublimation. It is used to freeze the liquid material into a solid. Under the conditions of low temperature and pressure reduction, the sublimation performance of ice is utilized, A method to dehumidify the material to achieve the purpose of drying.
Vacuum freeze-drying to a large amount of water-containing substances, pre-cooled to freeze the solid. The water vapor is then sublimed directly from the solids under vacuum while the material itself remains in the ice shelf when it is frozen, so it dries and remains unchanged in volume and becomes porous with good rehydration performance. Freeze-dried vegetables or foods, its most important feature is to retain the color, smell, taste, shape and original nutrients of nutrients, also known as aerospace food, is today's natural, green, safe and nutritious food.

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Production Specification Sheet

Goji Freeze-Dried Powder

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