Jam processing line: How to ensure the sweetness and sourness of jam

In the production process of jam, ensuring the moderate sweetness and sourness of the jam is a key step to improve the taste and quality of the product. Recently, the editor visited a jam processing factory and gained an in-depth understanding of how to accurately control the sweetness and sourness of the jam in the jam processing production line.

Walking into the factory, the editor saw that the raw fruit was sent to the pre-treatment production line such as peeling, core removal, and dicing after strict screening and cleaning. According to the person in charge of the production line, the selection of raw materials is the first step to ensure that the jam is moderately sweet and sour. They will select fruits with moderate maturity and appropriate sweetness and sourness ratio according to the type and taste requirements of the jam. For example, when making strawberry jam, fully ripe and brightly colored strawberries will be selected, and their own sugar and acidity provide a good foundation for the jam.

After the pretreatment is completed, the fruit is sent to the softening and pulping stage. The main purpose of this step is to destroy the enzyme activity in the fruit, prevent the jam from changing color, and soften the pulp tissue to facilitate the subsequent penetration and concentration of the sugar solution. The softened fruit is pulped to form a uniform pulp, which lays the foundation for the subsequent sweetness and sourness control.

The next step is the sugaring and boiling process, which is a key step to ensure that the jam is moderately sweet and sour. The person in charge of the production line told the editor that they will accurately calculate the proportion of sugar based on the sweetness and sourness of the fruit and the taste preferences of consumers. The amount of sugar used is usually about one-third of the net weight of the pulp, but the specific proportion will be flexibly adjusted according to the actual situation. For example, for fruits with high sweetness, such as blueberries and strawberries, the amount of sugar used will be appropriately reduced; while for fruits with high acidity, such as lemons and green plums, the amount of sugar needs to be increased to balance the taste.

During the sugaring process, the fruit is fully mixed with sugar and left to stand for a period of time to allow the sugar to fully penetrate into the fruit. Subsequently, the pulp is sent to the concentration pot for boiling. During the boiling process, the workers on the production line will continue to stir to ensure that the water gradually evaporates, the pectin and sugar are fully integrated, and the jam becomes thick. At the same time, they will also judge whether the sugar is sufficient through taste testing and texture observation. If it is found that the sugar is insufficient, the appropriate amount of sugar will be added in time to continue boiling.

In addition to the sugar ratio and the cooking process, the production line also adjusts the sweetness and sourness of the jam by adding natural seasonings such as lemon juice. Lemon juice can not only increase the acidity of the jam and enrich its taste, but also play a certain role in antiseptic. At the same time, the acidic substances in lemon juice react with sugar to make the sweetness of the jam softer and avoid being too sweet.

Then, after filling, sterilization, cooling and other production line links, bottles of jam with moderate sweetness and sourness are packaged and shipped out of the factory and sent to major sales channels. According to the person in charge of the factory, their jam products are deeply processed by high-tech technology, with the characteristics of long shelf life and easy preservation, and are deeply loved by consumers. Through this visit, the editor deeply felt the complexity and precision of ensuring the moderate sweetness and sourness of the jam in the jam processing production line. It is these fine control steps that enable us to taste jam products with good taste.