Jam processing three

As fruit production has risen sharply, it has become increasingly common to produce jams using fruit drop, secondary fruit, late ripe fruit, and in-stock fruit. In order to ensure the quality of jams and avoid economic losses, we must carefully grasp three points when processing:
Firstly, it is easy to change the color when immersed for jam processing. The first reason is that the peeled or sliced ​​fruit directly touches the oxygen in the air and promotes the increase of oxidase activity in the pulp tissue, resulting in oxidative discoloration. This is called “enzymatic browning”. "Change;" Second, the nitrogen nutrients in the flesh and the "non-enzymatic browning" caused by sugar cooking. In order to prevent and reduce discoloration, the fruit should be soaked in 1% - 2% saline solution or 0.1% - 0.2% dilute acid solution immediately after peeling or slicing. If sulfite solution such as potassium bisulfite, sodium bisulfite, etc. is used for immersion, the above two kinds of discoloration can be prevented at the same time. The concentration of sulfur dioxide is not more than 0.1% as the active ingredient.
The second is pre-cooking of fresh fruit containing about 80% of water, some carbohydrates and a small amount of protein, inorganic salts, vitamins, etc. This environment is very suitable for microbial growth and reproduction. Transfer the pulp to a stainless steel pan or aluminum pan, and precooked with water can inactivate the microorganisms in the cells and fully soften the flesh. After the flesh is fully softened, sugar can be absorbed as much as possible in the following sugar cooking process, and the osmotic pressure of the cell liquid can be increased, thereby more effectively preventing the propagation of microorganisms. The precooking process must be constantly stirred to avoid uneven heating of the flesh and poor softening.
The third is that sugar-separating microorganisms can obtain the necessary moisture and nutrients for life activities when the osmotic pressure of their own cells is higher than the osmotic pressure of in vitro solutions. On the contrary, when the osmotic pressure of the external solution is higher than the osmotic pressure of the microbial cells, the water in the microbial cells will be lost due to the reverse osmosis effect, and its vitality will be terminated. The addition of sufficient sugars is the use of high osmotic pressure generated by high concentrations of sugars to force the death of microorganisms, thereby enabling the preservation of jams for a long period of time. The concentration of sugar in jams generally ranges from 60% to 65%, and individual varieties even reach 70%.

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