The production process of the fully automatic kiwi jam production line includes steps such as fruit selection, cleaning, peeling, pulping, ingredients, cooking, concentration, canning, sealing, sterilization, and cooling. Select mature fruits, wash and peel them, crush them, boil them with sugar for concentration, seal them in cans, sterilize and cool them, and the finished product has a kiwi flavor.

How to make kiwi jam? The production process of kiwi jam is as follows:

（1） Process flow

Fruit selection → Cleaning → Peeling → Beating → Ingredients → Cooking sauce → Concentrating → Jaring → Sealing → Sterilization → Cooling → Jaring → Finished product

（2） Operation points

1. Fruit selection

Select fully ripe fruits as raw materials, and remove unqualified fruits such as rot, fermentation, green growth, pollution, deterioration, and pests and diseases.

2. Cleaning and peeling

Wash the sediment and debris on the fruit skin with flowing water. After drying, put the fruit into boiling alkaline solution at around 26C and blanch for 1-2 minutes to remove the skin. Then neutralize with 1% hydrochloric acid and wash the fruit with water to remove fruit hairs, stems, and residual skin.

3. Beating

Crush the fruit pulp in a stainless steel bucket or use a blender to beat it, with a sieve size of 1.8-2mm.

4. Ingredients

Mix 1 part of fruit pulp with 1 part or 1.1 parts of sugar. Saccharify the white sand into a syrup with a concentration of 80%, boil it, and filter it with a cloth or 4 layers of gauze for later use. If the content of acid and pectin in the fruit is low, citric acid and pectin may be added to meet the gel condition.

5. Boiling sauce and concentrating

Add 1/3 of the total amount of sugar solution to 100 kilograms of fruit pulp and pour it into a stainless steel double-layer pot for pre softening for 8-10 minutes. The purpose is to destroy the activity of enzymes in the fruit, prevent discoloration and pectin hydrolysis, evaporate some water, and shorten the concentration time. After softening, add the remaining sugar solution twice and continue heating and concentrating for about 20 minutes, with a steam pressure of 0.245 megapascals. When the soluble round substance reaches 65%, the jam is viscous, shiny, and the temperature rises to 104~105 ℃, the steam can be turned off and the pot can be removed:

6. Can filling and sealing

Wash the four spin bottle or iron tin in advance and sterilize it in the exhaust box. When canning, the temperature of the sauce body should be kept above 80 ℃, and attention should be paid to preventing the bottle mouth from sticking to the sauce and causing mold. Do not overfill when filling the can, maintain a top clearance of about 3 millimeters after opening the can. Quickly seal.

After sealing, steam atmospheric pressure sterilization is used, with steam sterilization at 100 ℃ for 5-15 minutes and water sterilization at 100 ℃ for 5-20 minutes. After sterilization, the finished product is cooled in sections to below 40 ℃.

7. Sterilization and cooling

The sauce has a yellow green or amber color, uniform and consistent luster, and a sticky texture; It has a kiwi flavor and no burnt or other unpleasant odors.

Characteristics of kiwi jam production line:

*The processing capacity ranges from 10 tons/day to 2500 tons/day.

*Adding individual devices can handle fruits with similar features, such as strawberries, tomatoes, etc.

*Utilize preheating enzyme eliminators and refining machines to improve the efficiency and yield of pulp.

*The entire production process is controlled by PLC, and all electrical components are imported products, saving labor and greatly reducing operational technical difficulty.

*Low temperature vacuum concentration ensures flavor compounds and nutrients, while greatly saving energy.

*Tube sterilization and aseptic filling ensure the aseptic state of the product.

*Comes with an automatic cleaning system.

*The contact parts of the system materials are all made of 304 stainless steel, which fully meets the requirements of food hygiene and safety.