Today, jam, jam and other sweets are the most favorite sweets of the sweet tooth. Modern equipment for the production of jam and other "delicacies" will make their preparation time-consuming and fast.
The main purpose of the lines for the production of jam and jam
Equipment for the production of jam, jam and marmalade is called upon to fulfill the important task of maximally preserving the amount of microelements and vitamins in berries and vegetables.
Therefore, modern processing techniques using special equipment of complex lines are mainly used.
Jam production technology
This equipment performs a full production cycle. So, at the initial stage, the fruits and berries undergo preliminary training. Next, the direct production of jam, jam, marmalade, jam and confiture is carried out. For this, unique and original recipes are used.
The last stage of this production is packaging in tin, glass and plastic cans. Then there is a spinning of the filled containers, sterilization, labeling and packaging in cardboard boxes.
So, quite simply, jam and jam are made.
Line structural elements
Equipment for the production of jam, jam, jam and confiture consists of the following structural elements:
- fruit pretreatment line;
- setting for boiling (in the manufacture of jam and jam);
- installation for the preparation of mashed fruits, mashed potatoes with the addition of gelling components (in the production of jam and confiture);
- filling machine.
Modern raw material processing techniques
Boiling in vacuum allows you to provide a good quality product yield, it retains its natural color, the aroma is also not lost during evaporation. This process takes place on the principle of a pressure cooker.
Equipment varies in power and performance. So, with characteristics up to 300 kg / cycle, the lines can be quite successfully used in researching formulations at large enterprises or for the production of jam and jam in small and medium-sized business entities.
There are larger installations, their productivity is about 5000 kg / cycle.
Based on the type of berries and fruits, either single or multiple cooking is used. Also, the equipment is mainly used single-stage, involving the cooking and cooling of the finished product with a vertical or horizontal version.
Optimum mixing of the product takes place; it is heated with steam using the technology of “double shirt”. Cooking is carried out under pressure using sterile air with the possibility of condensation of steam. Cooling takes place using the same “double jacket”, as well as a pressure-controlled condenser. There is such an important moment, as the opportunity to take samples.
This equipment is controlled by a computer.
Alternative proposal to use vegetables as raw materials
A rather interesting area of activity for novice entrepreneurs who want to make money on the manufacture of sweets is the use of vegetable raw materials for the production of jams and marmalades, for example pumpkins.
Its main advantages are tender fibers, consisting of pectin and fiber, low acidity and beta-carotene.
This vegetable can be classified as a dietary product.Equally important for the finished product is a beautiful color: from yellow to bright orange.
However, there are some disadvantages to this vegetable. He does not have a gelling ability. Therefore, combinatorics are used to produce pumpkin jam, which allows to improve the taste of the finished product.
Are there any domestic lines for the production of jams, preserves, .. ??
who knows, help give contacts