Production process of mango jam

Mango pulp is delicate, sweet and smooth, rich in sugar, protein, crude fiber, especially vitamin A content is higher than the general fruit, so it is known as the "king of tropical fruits" reputation.

In a series of mango products, mango jam can concentrate the sweetness of mango, not only retain the natural sweetness of mango, but also make it taste more delicate.

Most people usually spread it on toast, waffles or pancakes, or mix it with yogurt or ice cream. the yellow flesh is filled with sweet and sour lips and teeth with sweet juice.

When it comes to mango jam, we have to mention Chilled Mango Sago Cream with Pomelo, the hot star drink of milk tea. It's hard to eat without the sweet and mellow taste of mango.

So how exactly is mango sauce made?

Today, LWT will introduce to you the production process of mango jam.

1. Raw material treatment

The quality of mango directly affects the quality and flavor of jam.

In addition to rotten fruit, there are general stains or defects on the surface of the pericarp, such as worm eyes, small scab spots, mechanical damage, etc., have no effect on the jam, but immature, rotten and moldy fruits should be removed.

2. Cleaning

Rinse the processed fruit together into the flow tank and remove it immediately after washing, so as not to wash for too long and dissolve the soluble fructose and fructose acid.

3. Peeling and pitting

The cleaned mango is fed into the peeling and pitting machine, and then the screw pump is put into the preheater.

4. Heating and softening by adding water

Pour the chopped fruit into a boiling water pan (with as little water as possible) and heat it with steam in a stainless steel sandwich pot. If there is no sandwich pan, use a gentle heat when cooking in a large pot to avoid steaming the pot.

Heat the mango for 15 minutes for 20 minutes, causing the mango to soften fully.

5. Beating

Put the softened pieces into the sieve plate aperture 0.7-1.0mm beater to beat.

6. Ingredients

Input a certain proportion of fructose and citric acid according to the weight of the fruit block, and the acidity and sugar content of the pulp can also be adjusted according to the taste of the people in the product sales area.

7. Concentration

First, pour the filtered sugar solution into the fruit pulp, stir, heat and concentrate, and when the solid content reaches 65%, you can get out of the pot.

Before leaving the pot, add citric acid (with a small amount of hydration into a solution) and stir well.

8. Filling

Wash and air-dry the inner wall of the bottle before bottling.

When the temperature of the sauce drops to 85 degrees Celsius, it can be bottled, and the thick sauce filling machine can be used for filling, the number of filling heads can be increased according to the output, and the bottle cap should be tightened immediately after filling, and the bottle cap can be sterilized by the inverted bottle sterilizer using the temperature of the sauce itself.

9. Sterilization and cooling

Use the pasteurized water bath sterilizer to sterilize the bottle with 5-15min, cool the water to 35-40 ℃, blow-dry the bottle, place it in palletizing, put it on the label and store it for sale.

In addition to direct consumption, mango jam can also be used to make mango milkshakes, mango sandwich biscuits, mango pie and so on.

Although the mango jam is delicious, but the sugar content is high, so just eat a little every day.