Mixed Fruit Jam Production http://festyy.com/edDvL0

Mixed Fruit Jam Production - Pepgra's Food Research Lab
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1. Inspection. The first step of jam production is the selection of ripe fruits. · 2. Washing. selected fruits are now washed with water containing 200 ppm of …

by Food Research Lab In Fruits & Vegetables - Food Research Lab, New Product Development
In-Brief
one of the worldwide used food, it has a part in every culture, and its flavours can represent their tradition.
Studies show that the First-ever evidence of jam being used as a portion of food from the 1st century Ad. The flavours seem different based on the raw materials used but the process of making it is almost similar.
Food research lab helps you to know the production of mixed fruit jam for the food product development industries and food development companies. Jam is

Introduction
Jam is made up of fruit juices, fruit pulp, fruit juice concentrate or dry fruit. These pieces of fruit or pulp or juice are boiled along with sweeteners, namely sugar, dextrose, inverted sugar or liquid glucose to a suitable concentration. It can be prepared by adding a combination of fruit pieces together or also with one specific fruit. An entirely made jam will contain favours of the fruit(s) used for manufacturing and will be free from any additional burnt or undesirable flavour and crystallized sugar.
Jam is prepared for personal use at home and also for commercial purposes. Commercially prepared jam is manufactured in food industry companies by two methods. One is “Pan method ” that gives traditional taste, and the other one is by using vacuum machines for production in large quantities. The food industry companies and recipe development should come up with a mouth-watering fruit jam.
Procedure for making mixed fruit jam:
1. Inspection
The first step of jam production is the selection of ripe fruits. These fruits are handpicked and categorized based on their colour, smell and appearance. Rotten or damaged fruits are removed.
2. Washing
selected fruits are now washed with water containing 200 ppm of chlorine. Properties like pH and temperature are maintained. Water is not forced instead of Dump and spray washers are used in industries to prevent fruits from getting damaged.
3. Peeling
For small quantity manufacturing to the food manufacturers of the UK, fruits are peeled using hands. And for large manufacturing, a machine with blades are used for the purpose. Some fruits need not be peeled in such cased pulping is done.
4. Pulping
Seeds and core parts are removed by pulping. There is various kind of machines available in the market for different fruits. These machines contain blades that can be adjusted to the needed size and quantity of material to be pulped.

5. Addition of sugar
Sugar and pectin are added to the prepared fruit pulp in the required quantity using the suggestion of recipe development services. Water can be added to lower the concentration. A network is formed as sugar is added because it frees up the pectin chains and binds the water molecules together.
Harder jam is made by adding more pectin and sticky jam is made by adding more sugar says the recipe development consultants.
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