Fruit jelly can be made on agar, pectin or agaroid. In each case, their production technology has its own characteristics.
Production želejnogo formovogo jam
The production of this sort of marmalade on agar or agaroid includes the following operations:
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Air-dry the agar or agaroid in gauze bags loaded into a bath with running cold water on 1-2 hours for the swelling. When swelling occurs hydration of macromolecules, the destruction of the connections between them, which speeds up the process of dissolving the gelling agents in water when heated. With clasp agar (agaroid) is partially extracted odorous and coloring agents, which contributes to a lighter jelly.
The swollen agar charged into the digester and heated to achieve complete dissolution of the water, then here was added in the right proportions and sugar syrup.
Agar-sugar-molasses solution is filtered and boiled in a spherical vacuum pan or cooking column to a solids content 73-74%.
Boiled syrup is pumped in the tempering machine, rapidly cooled with stirring to 50-55 ° C temperature, the formulations are administered according puree supplies, citric acid, coloring and flavoring. After thorough mixing, mass transfer jelly prepared in the casting machine hopper. It is recognized that solutions agar jelly education starts at 40 ° C.
If used as gelling agents agaroid then boiled syrup is cooled at a tempering machine before 70-72 ° C, additives are introduced above and 0,1% solution of an alkaline salt sodium phosphate di- (Na, HPOj to syrup weight. Enriched with sodium agaroid molecules form at 65 ° C firmer jelly.
When using dry pectin, it is pre-mixed with sugar in the ratio 1: 2. Dissolve the mixture in cold water, taken in 25-fold amount to the mass of pectin. In the solution, add sugar and molasses in the correct proportions and the mixture is boiled in a spherical vacuum apparatus or cooking column to a dry matter content of 70-72%. The digestible mass is pumped into the tempering machine, cooled to a temperature of 80-85 ° C, mixed with flavoring and coloring substances, and also with an acid taken in an amount at which optimum pH for the pectin-forming pectin pH 3,0-3,2 is achieved. Prepared jelly mass is transferred to the funnel of the casting machine, taking into account that the process of mass formation on pectin begins at a temperature of 70 ° C.
Forming fruit jelly made on the same machines as the pan dchya apple marmalade. Depending on the gelling agent used, the gelling process ends at different times: on agar - 40-60 minutes, on an agaroid or pectin - 8-10 minutes.
A long period of gelatinization of the jelly mass on agar is due to the low temperature of the cage of the marmalade (40 ° C). Therefore, the speed of the conveyor with forms should be significantly reduced and the following air parameters should be applied in the cooling zones: temperature -10-15 ° С, relative humidity-60-65%.
The selected form of jujube was allowed to stand at a temperature 40 ° C for 45-60 minutes to dry the outer surface before dusting sugar. Sprinkle with sugar fruit jelly treatie for uniform dusting horizontal break-in rotating drum.
After dusting sugar marmalade spread on a sieve, ready made paper, mounted on a rack trolley and fed into the dryer. To use the drying tunnel or chamber dryers tumble dryer such as for a tin of apple jelly.
Fruit jelly, custom agaroid or furtsellarane, dries faster than on agar jellies. Therefore, after the dusting sugar it does not serve in the dryer, and allowed to stand under the conditions of temperature management within 6-8 hours.
Final humidity of marmalade after drying (vystoyki) 18-21%, the content of reducing substances 14-18%. The dried jujube cooled, packaged in the same way as the apple marmalade tin.