Manufacturing desired letter-fruktovogo jam on pectins

The production of this type of marmalade made from the following computer-hardware circuits.

Purified on a sifter granulated sugar through an intermediate hopper noriyu and collection drive belt conveyor is fed into automatic scales. The weighed sugar dosage formulation according to the digester is charged with a stirrer.

The boiler is also metered pectin-sugar mixture, molasses and prepared recyclable waste. Return waste pre-shredded top, they rubbed through a sieve and the pump is fed to the volumetric feeder. Molasses metered volume dispenser.

dry powder for preventing caking of pectin and sugar were premixed in a ratio of sand 1: 2. In pektinorastvoritel volumetric feeder was charged with applesauce and water at a temperature 42,5 ° C. Turn on the mixer and pump, sleep pectin-sugar mixture in an amount taken per load. Duration swelling pectin 12-15 minutes. The solids content of the final mixture 7 ± 1%.

Apple pectin-sugar mixture is pumped into the digester and heated to boiling. Through 2-3 minutes from the beginning of boiling administered sodium lactate and loaded the remaining sugar to the recipe. After dissolution, the sugar syrup. If necessary shredded recyclable waste is introduced in an amount of not more than 25% by weight of the loaded material.

The prepared syrup with a solids content (70 ± 2)% is drained through the tank - the filter is pumped into the intermediate tank, and then the plunger pump is fed to the coil cooking apparatus, where it is boiled down to the dry matter content (76,5 ± 1,5)%.

Boiled syrup through a steam separator is discharged into the tempering machine, which is cooled with stirring to 80-85 ° C. The machine is added fruit and berry supplies or podvarki. Jelly mass is pumped into the mixer set on the hopper of the molding machine heads Finish. The mixer served volumetric dosing a mixture of acid and dye essences.

Marmeladootlivochny unit consists of the casting of the head, forms with the conveyor, cooling chamber, product from the sampling mechanism forms.

The selected form of jujube conveyor belt is transferred to a conveyor on which sprinkled sugar. Sugar fed by bucket elevator. Marmalade for uniform dusting with sugar loaded into an inclined rotating drum. Excess sugar is separated on a vibrating sieve.

Sprinkle with sugar marmalade has a moisture content 17-18%. It is packed in a box on a conveyor or in plastic bags on the machine. Available in one kind or a set of three varieties of different colors and fragrance.

Production Cardboard boxesWe produce flap želejnogo jam

The marmalade of this variety consists of three layers, of which the two extreme colored jelly layers have a gelatinous structure, and the middle one of the mass that has been knocked out is foamy.

Preparation for mass marmalade jelly layers as described above for the tin of fruit jelly on agar.

Mass for the middle layer is obtained by striking boiled to a solids content 77 ± 1% and cooled to 60 ° agar-sugar-precision vapor syrup with egg white to shake up the car. pricing process is discussed below in the section of production Pastila products. During churning adhesive syrup was added to it, according to the formulation the required amount of apple mash acid and essences.

The weight for each layer is poured into trays bakelitirovannoy plywood in a special unit. The latter consists of a hopper for jelly masses with the water heater, the casting mechanism and chain conveyor. To reduce the weight of jelly sticking to the inner surface of the trays, they are coated with a thin layer of invert syrup concentration 64-65%.

The mass is poured into trays in layers. Initially in tray that moves the chain conveyor by the casting mechanism, cast the first layer of jelly 7-8 mm thick. After gelling the first (lower) layer trays at this facility are passed back to a second casting (middle) layer, and then a third (upper) layer.

During the passage of the casting joints trays under the mechanism of its operation is automatically interrupted.

After casting, each layer separately with weighing pans mounted on racks in a horizontal position and kept on until 30 60 minutes for gelation of the layer. Total time of the three-layer formation gelling 2,5-3 hours.

The layers are removed from the trays and subjected to cutting. Belt conveyor cutting machine they served under the circular knives, which cut plasg on 6 longitudinal stripes. The surface of the conveyor by means of a dispenser is sprinkled with a thin layer of sugar. From the second surface of the dispenser reservoir marmalade and sprinkled with sugar. Cutting strips into individual products made cutting-stacked device. The cut products are mechanically sprinkled with sugar and spread on a sieve, ready made paper.

Sieve with marmalade installed on rack trolley is sent to the dryer, where the air is dried at 55-58 ° C for 6- 8 hours. After drying marmalade on 2-4 hours transferred to the cooling chamber. Final humidity of marmalade 18%.

The dried and cooled marmalade stacked in boxes, crates, trays and packed in an outer packaging.

Add a comment

Your e-mail will not be published. Required fields are marked *