Making jams. Production of homemade wine from defective products

Jam, marmalade, and also jams are used not only during tea drinking, but also for pastry baking. The latter scope is quite popular, because many bakery products use a filling, which is jam or jam.

Only natural raw materials are suitable for the production of this filling - these are berries, apples, pears and other fruits fruit trees and bushes. Often, large enterprises, in order to save money, can replace the composition of the natural mass with artificial additives and dyes. Such moments are found in almost 90% of all modern manufacturers, so many private firms involved in baking confectionery products turn to entrepreneurs who make homemade jam, jam and marmalade for help. After all, a quality filling is a guarantee of quality. confectionery and, of course, a positive rating for the company.

Rental of premises for production.

To organize a small production complex, a lease will be required technical room. This may be an area in a private cooperative, former garage or any other building in which they did not store chemical substances and other things that may be poisonous and pose a danger to product quality. About 200 square meters will be enough for production, with such a modest size, you can conveniently place all the most necessary equipment.

It is worth paying attention to the fact that an exhaust system is installed in the rented premises, communications are carried out, in particular water supply and electricity. Naturally, after signing the contract and completing all the paperwork, you will need to prepare a little workspace, clean from dust and dirt, if necessary, repair the surrounding walls and ceiling, because for food production The main thing is to keep clean and tidy. The average cost of rent in Moscow is not less than 6,500 rubles per 1 sq. m. per year, respectively, according to estimates 200 (squares) x 6,500 = 1,300,000 rubles per year.

Equipment purchase costs.

The production of jams, jams and marmalade is impossible without the presence of certain installations and systems, because on a conventional gas stove to produce products on an industrial scale is simply physically unrealistic.

The main units and equipment for production:

Intermediate bunkers - 25,000 rubles;
- mini installations for production - 50,000 rubles;
- conveyor line - 35,000 rubles;
- machine for seaming and packaging - 15,000;
- line for pre-training fruits 21,000 rubles;
- packaging machine - 14,000 rubles;

The cost of all listed equipment is calculated according to the average data of catalogs in large regions of the country. Total costs for devices: 25,000 + 50,000 + 35,000 + 15,000 + 21,000 + 14,000 = 160,000 rubles, excluding installation costs.

Working staff and purchase of raw materials for production.

A mini business for the production of jam, jam and marmalade will require the presence of professional personnel who have the appropriate skills and experience in the field. Food Industry. The presence of skills is a mandatory criterion in the selection of personnel, so you should carefully consider this point, because the future reputation of a private company depends on it. In total, two culinary workers, a technologist and two sorters-selectors are needed.

Average wages in the Moscow District:

Chef-culinary specialist - 31,000 rubles;
- food industry technologist - 42,000 rubles;
- sorters - 35,000 rubles;

The total amount of wage costs for employees: 31,000 + 42,000 + 35,000 = 108,000 rubles per month, respectively, for one year of work 108,000 x 12 (months) = 1,296,000 rubles, excluding bonuses and vacation pay.

As for the purchase of raw materials, we will mainly have to work closely with agricultural markets. Jam is a fruit product, therefore, for the production of products, it will be necessary to purchase fruits. For example, you can take apples premium, the wholesale cost of which is 15,000 rubles per ton. From one ton of raw materials, at least 0.9 - 1.1 tons of finished products will be obtained.

Production technology.

Apples or other fruits enter the conveyor, where they undergo a thorough selection, washing and cleaning procedure. Further, with the help of a special machine, the raw material is cut into small pieces and falls into a container for boiling in a vacuum. This technology allows you to achieve the highest quality product, while not losing it. useful properties. The process is very similar to cooking in a pressure cooker.

On average, in one cycle it will be possible to process at least 300 kilograms, depending on the capacity of the equipment. Based specific type raw materials, the cooking process is carried out on time. The procedure is under high pressure using sterile air streams. After the cooking process, the products are sent for cooling and packaged with subsequent preservation in ready-made containers, jars. finished product packed in boxes and sent to the warehouse.

This area of ​​business practically does not need specific methods of advertising. It is enough to have your own website and the ability to send an ad to the press. On the web resource, you can equip a mini product catalog, where the visitor can conveniently select the product of interest to him and complete an application for its receipt. Thanks to the optimization and promotion of the site, it is possible to increase the number of visitors, respectively, and the percentage of potential customers. The cost of these services depends on specific requests, but on average it is about 90,000 rubles.

Convenient and effective way advertising is the design of an ad, in any newspaper or popular culinary magazine. The presence of an enticing product picture and a few successful phrases will attract the attention of the buyer. The price for such services depends on the specific conditions established by the editorial office.

Sales plan and possible dates payback.

Delicious marmalade, jam or jam, especially when made from natural products- are very popular. Restaurants and confectionery companies are constantly in need of these products. Therefore, one can find interested client and conclude a long-term cooperation agreement with him.

Loyal customers will provide stable profit, and a gradual increase in the customer base will stimulate an increase in production. For example, the cost of apple jam for 1 kg is 45 rubles, respectively, for 1 ton of products you can get 45,000 rubles. Relatively low price and high quality well stimulate sales growth.

Payback periods this business directly depend on the quality of demand for products. The higher the demand, the greater the turnover and, of course, the profit. General costs for business are equal: 2,861,000 rubles, profit from one sale 45,000 - 15,000 \u003d 30,000 rubles, respectively, if tons of products are sold in one working week, the profit will be about 90,000 rubles per week, about 360,000 rubles per month, per year 360,000 x 12 (months) = 4,322,000 rubles.

Minus the waste of 4,322,000 - 2,861,000 = 1,461,000 rubles for one year of work, respectively, the payback period for the business is about 10 - 12 months, excluding production at initial stage.

Today, jam, jam and other sweets are the most favorite treats of the sweet tooth. Modern equipment for the production of jam and other "delicacies" will make their preparation easy and fast.

The main purpose of the lines for the production of jam and jam

Equipment for the production of jam, preserves and marmalade is designed to perform an important task - to preserve the maximum amount of trace elements and vitamins in berries and vegetables.
Therefore, modern methods of processing are mainly used with the use of special equipment of complex lines.

Jam production technology

This equipment performs a full production cycle. So, at the initial stage, fruits and berries undergo preliminary preparation. Further, the direct production of jam, marmalade, marmalade, jam and confiture is carried out. For this, unique and original recipes are used.

The last stage of this production is packaging in tin, glass and plastic jars. Then the filled containers are rolled up, sterilized, labeled and packed in cardboard boxes.

So, quite simply, the manufacture of jam and preserves is carried out.

Structural elements of the line

Equipment for the production of jam, marmalade, marmalade and confiture consists of the following structural elements:

• fruit pretreatment line;
• installation for boiling (in the manufacture of jam and jam);
• installation for the preparation of mashed fruits, mashed potatoes with the addition of gelling components (in the production of marmalade and jams);
• packaging machine.

Modern methods of raw material processing

Boiling in a vacuum allows you to ensure the release of the product good quality, it retains its natural color, the aroma is also not lost during evaporation. This process takes place on the principle of a pressure cooker.

Equipment varies in power and performance. Thus, with characteristics up to 300 kg/cycle, the lines can be quite successfully used in the research of recipes at large enterprises or for the production of jam and preserves at small and medium-sized business entities.

There are larger plants, their productivity is about 5000 kg / cycle.

Based on the type of berries and fruits, either single or multiple cooking is used. Also, the equipment is mainly used single-stage, involving the cooking and cooling of the finished product with a vertical or horizontal option execution.

There is an optimal mixing of the product, it is heated with steam using the "double jacket" technology. Cooking is carried out under pressure using sterile air with the possibility of steam condensation. Cooling takes place using the same "double jacket", as well as a pressure-controlled condenser. There is such an important point as the opportunity to take samples.

This equipment is controlled by a computer.

Alternative proposal for the use of vegetables as a raw material

A rather interesting area of ​​activity for start-up entrepreneurs who have a desire to make money on the manufacture of sweets is the use of vegetable raw materials for the production of jams and marmalades, such as pumpkin.

Its main advantages are delicate fibers, consisting of pectin and fiber, low acidity and beta-carotene.

This vegetable can be classified as a dietary product. Important for the finished product is beautiful colour: yellow to bright orange.

However, there are some disadvantages of this vegetable. It has no gelling ability. Therefore, for the production of pumpkin jam, combinatorics is used, which makes it possible to improve the taste of the finished product.

Jam is a product obtained from pureed fruit mass boiled with sugar. It is made from fresh or sulphated raw materials or from harvested fruit puree.

For the manufacture of jam, various stone fruits are used, as well as cranberries, apples and quince. Pears are processed only cultivated varieties. Jam, as a rule, is produced from any one type of raw material. Sometimes jam is made from a mixture of fruits and berries, but without the addition of pear or vegetable puree.

When processing fresh or sulphated fruits, puree is first produced. In the manufacture of jam from prepared puree, it is passed through the finisher, and then desulfurized by heating in open apparatus for 10-15 minutes, reducing the content of sulfur dioxide in the puree to 0.25%. Ready jam should contain no more than 0.01% sulfur dioxide. The room in which desulphurization takes place must be well ventilated.

If the puree is preserved with sodium benzoate or sorbic acid, then the preservative is not removed, since it is used in doses that are harmless to the human body.

The jam recipe, i.e. the ratio between puree and sugar, is set depending on the required consistency of the finished product, which is determined by the packaging for its packaging. Jam in barrels and jars is a thick smearing mass. Jam in boxes has such a dense consistency that it can be cut with a knife.

In the manufacture of jam with a smearing consistency, 1.25 parts of mashed potatoes (by mass) containing 12% solids are taken for one part of sugar (by mass). Puree reduced concentration converted to 12%. If the content of solids in the puree exceeds 12%, then the ratio between sugar and puree is taken equal to 1: 1.2.

To obtain a thicker consistency of jam packaged in boxes, it is necessary, with the same amount of sugar, to introduce a larger amount of pectin substances that cause gelling, i.e., a larger amount of puree. Therefore, when producing such a product, 1.8 parts of 12% puree are taken for one part of sugar, and if the puree is rich in pectin, this amount is reduced to 1.5. Jam, regardless of its consistency and packaging, must contain at least 66% solids and 60% sugar.

Jam is made in vacuum chambers, open two-body boilers, and sometimes in evaporation vats. Due to the high sugar content, jam does not cause significant metal corrosion, so untinned copper equipment can also be used for its cooking.

Jam has a thick consistency and does not conduct heat well. To ensure intensive evaporation, vacuum apparatuses and pots for cooking jam are used two-fuel and equipped with mixers that provide forced circulation masses.

The high boiling point (103-104°C) of jam when cooked under atmospheric pressure leads to the loss of coloring and pectin substances, and also contributes to melanoidin reactions. In addition, they are lost essential oils. All this leads to a deterioration in product quality.

Boiling in vacuum apparatuses is carried out under rarefaction, i.e. when low temperature boiling. This jam is lighter and better in taste and aroma than jam cooked in boilers at atmospheric pressure.

The technique of cooking jam in open double boilers is as follows. Loading into the device required amount mashed potatoes, start up the stirrer and steam is fed into the boiler jacket, having previously blown to remove condensate.

Cooking jam in boilers is produced different ways. According to one of them, the puree loaded into the boiler is desulphurized and boiled down to 16-18% dry matter, then sugar is added, continuing the evaporation until the product is completely ready.

In cases where the initial puree has a thick consistency, puree and 50% of the amount of sugar required by the recipe are loaded into the boiler. The mass is boiled down to a solids concentration of 40-45%. Then add the rest of the sugar and finish cooking.

Sometimes, at the beginning of the process, mashed potatoes and sugar are loaded into the boiler at the same time, boiling the mixture until tender.

In all cases, the mass to be boiled must cover the heating surface of the boiler.

The most complete desulfitation is achieved with the first of the considered methods of cooking. When heated, sulfur dioxide in solution evaporates relatively easily. It is much more difficult to remove bound sulfur dioxide, which is included in the combination with organic substances: carbohydrates, proteins, pigments. When sugar is added to the puree, a certain amount of sulfur dioxide is additionally bound before the end of desulfitation. This makes desulfurization difficult.

However, adding sugar to the puree at the beginning of cooking creates Better conditions for further gelation of the product. This provides a jam with a thicker consistency. In addition, the earlier the sugar is added, the better is its complete dissolution and uniform distribution in the product, as well as sugar sterilization.

To remove impurities, sugar is sieved and subjected to magnetic separation before use.

When loading into the boiler, sugar should be evenly distributed on the surface of the product, avoiding feeding it immediately large quantities. When sugar settles on a hot heating surface, it may caramelize. The product then acquires dark color and bad taste.

When cooking jam under vacuum, the puree is first desulfurized in open two-body boilers or vats, and the previously sifted sugar is dissolved in the puree. The mixture is boiled at atmospheric pressure for sterilization, and then sucked into a vacuum apparatus and boiled under a pressure of 21-7.9 kN / m 2 (at a vacuum of 600-700 mm Hg).

Pre-sterilization of the mixture is necessary for the destruction of osmophilic microorganisms due to the fact that the products, as a rule, are packaged in non-hermetic containers and are not subjected to sterilization.

Significant osmotic pressure, due to the high sugar content, does not always protect jam from spoilage. A solution of the same concentration of sugar causes in different microorganisms varying degrees plasmolysis, which is due to the permeability of the cellular protoplasm. If the dissolved substance easily passes through the protoplasm, then the osmotic pressure inside and outside the cell quickly equalizes and plasmolysis does not occur.

Strong yeast races can develop and cause fermentation in 60-70% sugar solutions. Bact. gUrtimosum develops in 70%, Aspergillus repens - 80% syrup. An even higher concentration of sugar is maintained by Hormodendron hordei. Spores of Catenularia fuliginea develop well in a 63% sucrose solution, and a concentration of 65.5% only slightly inhibits the growth of this fungus.

In order to prevent the development of osmophilic microorganisms and develop a product that is stable during storage, in addition to heating the mass, it is necessary to ensure a good sanitary condition of raw materials, sugar, containers, as well as the production process.

Jam is used as a container for packaging wooden barrels with a capacity of not more than 50 liters if the product is intended for the distribution network, and 100 liters for use in industry. In addition to barrels, wooden or plywood boxes are used, containing up to 17 kg of net product, as well as cans(mainly No. 15 and 14) and glass jars with a capacity of up to 2 liters.

Before packaging in barrels, the jam must be cooled to 50 ° C. The packaging of a hot product is unacceptable, since when in large numbers mass, the high temperature of the product in the barrel lasts a long time, which leads to an intensive course of melanoidin formation reactions. As a result, the jam darkens, acquires a bitter aftertaste and becomes poor quality. In addition, as the hot product cools, the vapors condense, which leads to a decrease in the concentration of dry substances in the surface layers and creates conditions for the development of microorganisms.

Hot jam can be cooled under vacuum. At a pressure of 21-7.9 kN / m 2 (a vacuum of 600-700 mm Hg), the boiling point of jam is 50-60 ° C. Jam, having a temperature of 100-104 ° C, boils instantly under these conditions. In this case, the heat of the product is lost to the evaporation of moisture and the jam is quickly cooled to the boiling point under vacuum, reached in the collection with the product.

Jam can be cooled directly in vacuum machines or in vacuum coolers, which are used in cases where jam is cooked in open equipment under atmospheric pressure.

When using a vacuum cooler, as a result of boiling, up to 6% of moisture from the weight of the initial mass evaporates. Taking into account that part of the moisture evaporates in the vacuum cooler, the concentration of solids in the product during unloading of the boiler is correspondingly lowered, which saves heating steam.

Jam packaging barrels are made from hardwood. When storing products, the jam is absorbed by the wood of the barrels. The loss of jam in this case is 1-2%.

To avoid losses, you can isolate the jam from the walls of the barrels by placing it in plastic bags, or cover the inside of the barrels thin layer paraffin, which is applied by spraying with hot air. In order to avoid melting of the frozen paraffin, jam is packaged in such barrels at a temperature of 30-35 ° C.

Jam packaging boxes are made from dry planed wood or plywood. From the inside, the boxes are lined with waterproof paper. The edges of the paper are released outside for the subsequent packaging of jam.

The product is packaged in boxes at 50-60°C and cooled to 35-40°C. After a dense crust has formed on the surface of the cooled jam, it is covered with paper on top, the boxes are corked and labeled. Before the jam has cooled, the boxes cannot be closed, since in this case the released vapors condense on the surface of the product, which creates favorable conditions for the development of microorganisms.

Jam in small glass or tin containers (up to 1 liter) is usually sterilized after packaging at 100 ° C. Jam in large tin containers with a capacity of 3 and 10 liters (cans No. 14 and 15) is not sterilized. In this case, the destruction of microorganisms must be ensured during the production process by sterilizing mashed potatoes and sugar before cooking in a vacuum apparatus or by exposing the product to a high boiling point in the case of cooking in an open double boiler.

Sterile jam, having a temperature of at least 60 ° C, is packaged immediately after cooking in carefully pre-scalded jars No. 14 and 15, which are immediately rolled up with scalded lids. To improve the quality of products, it is desirable to cool the cans with cold water after seaming.

Jam is stored at a temperature of 0-20°C and a relative humidity of 75-80%. Guaranteed shelf life of jam in barrels and jars - 9 months, in boxes - 6 months from the date of manufacture.

Jam (as well as preserves and jam) is accounted for in thousands of accounting jars. The mass of 1000 accounting cans is taken equal to 400 kg net.

The consumption rate of raw materials for the production of 1000 accounting jars of jam is calculated as follows.

1. Determine the yield of the product.

2. Calculate the amount of puree and sugar required to obtain 1000 cans (400 kg) of jam.

3. Determine the consumption rate of puree and sugar.

4. Determine the rate of consumption of fruits.

Similarly, the consumption rates of raw materials are calculated per 1000 cans of other types of fruit products boiled with sugar or sugar syrup.

Jam differs not only in good palatability but also high nutritional value. For example, apple jam contains 24.3% sucrose, 38.5% reducing sugars, 0.4% nitrogenous substances, 0.4% ash. The total acidity is 0.3% at pH 4.

Jam is a product whose production and consumption are absolutely polar. So, it is profitable to produce jam in the summer, when the prices for raw materials (berries and some fruits) are the lowest. At the same time, you want to eat a sweet treat more in winter than in summer. Therefore, many domestic producers in summer, jam is made mainly from local fruits and berries, and in winter - from fruits purchased from foreign suppliers. The profitability of this business different sources, is 25 - 30%.

According to research by marketing experts, the Russian market for preserves and jams is growing at a rapid pace. More and more diverse and high-quality products appear on the shelves of stores. Unlike the West, the Russian jam market is still too small, but the traditions of consumption of this delicacy have been known for a long time.

To organize own production jam, no need for large investments and complex technological solutions. Equipment can be purchased from domestic suppliers, and the production workshop itself can be opened in the conditions of an ordinary farm.

One of the key tasks for the newly minted manufacturer is to create a good assortment, including with the addition of exotic solutions. At the same time, the "exotic" itself is not something incredible and expensive. Most of the recipes for making unusual jam are culinary classics. So, an orange with the addition of lavender is a well-known French confiture.

In creating jam, the head chef is given full scope for imagination. A lot depends on his qualifications and invention. Often even the strangest combinations of flavors are the most popular with buyers.

You can earn more with beautiful packaging goods. Jars with delicious jam can be presented as good gift. This will allow you to set the price above the average market.

Raw material issue

Competent supply of raw materials is the most important topic in the production of this product. The final price of jam can be very high if you miscalculate the recipe and ingredients. So, from one kilogram of oranges, only 200 grams of jam are obtained, and the cost of raw materials alone is 40 rubles. And you also need to include the cost of electricity, wages, packaging, rental of premises, advertising, etc.

It is not difficult to establish the supply of raw materials for the production of jam and jam. It is enough to go to the well-known all.biz resource, where you can find hundreds of offers for the supply of frozen berries: strawberries, raspberries and cherries.

Another issue is the price of raw materials. Everything is much more complicated here, since the cost of berries varies depending on the season. Berries are much cheaper in summer than in winter. Therefore, the main production capacity should be turned on in summer and autumn. But in winter, production will be low profitable, due to rising prices for raw materials.

Making stocks of berries for the winter is not a good idea. The point is that it will require additional costs for the purchase of freezers. And the product obtained from frozen berries will be of a completely different quality. A slightly different situation with citrus and kiwi. It is better to buy such fruits in advance at a better price.

Premises and equipment

You can start a business by renting a small workshop, the space of which is enough for the manual production of several varieties of jam. With the growth of orders, there is a need for additional space. The most convenient option is to rent a room at a dining room or restaurant. This is beneficial in that the dining room has already been decorated in accordance with all the rules of the SES and fire safety and will save the entrepreneur from many problems and unnecessary "running around" through the authorities. In addition, you can negotiate with the management of the dining room and get at your disposal not only square meters, but also some equipment: washing baths, vegetable cutters, freezers, tables, etc. But such a “service” will cost at least 1000 rubles. per square meter.

The complexity of jam production lies in the fact that this process cannot be fully automated. There are still no such machines that can qualitatively separate the zest from citrus fruits. Therefore, most of the operations have to be done manually. Only some operations can be automated.

For example, washing baths are used to clean berries and fruits. Receiving bins are used to prepare raw materials. For sterilization of water and lids - UV sterilizer, for jars - a device for rinsing. The line is complemented by a device for filling products into cans, a device for attaching a lid, a machine for sticking labels. Can't do without auxiliary equipment: scales, trays, containers, containers. It is also necessary to have refrigerators and freezers for storing raw materials (frozen berries and fruits).

The cost of purchasing the above equipment will amount to at least 1 million rubles. Such investments are justified with production volumes of at least 1000 kg of jam per day. small shop such costs are useless. Beginning enterprises should limit themselves to the purchase of auxiliary equipment, and allocate most of their efforts and resources to finding premises, a good technologist and product distribution channels.

Technology

The technology may differ depending on the scale of production. This is what it looks like manufacturing process on the large enterprise. The berries that are purchased for the production of jam first go to the cold store. Here they are frozen - it will be easier to process them later: discard bad berries and discard leaves with garbage. Part of the batch is sent to a laboratory for quality and compliance analysis.

After that, the berry falls into a special container, where it is mixed with sugar, ground and boiled. When the jam is ready, the stage of pouring the product into jars begins. The container for jam, like the product itself, is pre-treated. With the help of a flaw detector, cracks and chips are checked, defective cans are removed. All bacteria and microbes die in the sterilization chamber.

Jam is poured into jars, lids are twisted. Lids screw on automatic equipment, but how tightly the lid is screwed to each jar is checked manually. On the final stage jars are labeled finished products packed in boxes and sent to store shelves.

Search for distribution channels

The basis of the foundations of any production is a well-functioning sales of products. This task may not be as easy as many beginners see it.

It is much more profitable to sell jam through retail chains, but the entrance to large stores for small workshops is closed. If you are not a large manufacturer with a large turnover, then no network will want to work with you. You just can't cover her need.

Most often, novice jam producers sell their products through specialized outlets: Ecological product shops or gift shops. Willingly go for cooperation and small shops within walking distance. Such points often take products with a deferred payment or for sale.

You can get new contracts through exhibitions, after tastings. Jars of jam also sell well in weekend markets and fairs.

Considering expansion as sales increase production areas and produce not only jam, but also jams, confiture, fruit drinks and ice cream.

Pectin solution is prepared from dry pectin, previously mixed with sugar in a ratio of 1:3 or 1:5. A mixture of pectin with granulated sugar is poured into water at a temperature of 55-60 ° C and intensively mixed until the pectin is completely dissolved and a homogeneous mass is obtained. Take 20 parts of water for 1 part of pectin. To prevent the formation of lumps, the pectin solution is recommended to be prepared in a mixer with a turbine or propeller type stirrer. The prepared pectin solution can be stored before use for no more than 8 hours.

Preparation of gelling juice. The best juices for making jam are juices with a high content of pectic substances, obtained from apples, quince, gooseberries, etc.

For this purpose, you can use wild-growing fruits of apples, pomace of apples formed during the production apple juice, primary wipes obtained in the preparation of applesauce. They are loaded into double-walled boilers or vacuum apparatuses, poured with double the amount of water and boiled until completely softened. Then the steam is turned off and the mixture is kept for 40-50 minutes at a residual pressure of 47-35 kPa. The juice is decanted, allowed to settle and decanted (drained from the sediment) or separated, and the fruit mass is pressed on presses. Squeezed juice is combined with expressed. If the mass fraction of solids is below 10%, then it is boiled down in a vacuum apparatus to 10-12% of solids. Jam is brewed to a mass fraction of solids (in cherry, red and blackcurrant, plum) 68%, from other types of raw materials - up to 62%, followed by their sterilization, and unsterilized jam - up to 70%.

With insufficient acidity (pH more than 3.6) of raw materials, it is allowed to add tartar or citric acid in the form of a 50% solution to achieve optimal conditions jelly formation. The amount of pectin and acid is determined empirically in the laboratory of the trial brewing plant. Jam is packaged in glass containers of type I-82-1000 and sterilized in an autoclave according to the formula 20-30-40 minutes at a temperature of 100 °C and a pressure of 147.1 kPa.

Confiture production technology

Confiture differs from jam in that it has a jelly-like consistency, rather than being smeared like jam.

Confitures are prepared from fruits and berries boiled with sugar with the addition of food pectin or pectin concentrate, food acids or without them, they are packed in containers, hermetically sealed, sterilized or preserved with sorbic acid. The assortment of confiture is very diverse.

Depending on the raw materials used, jams are produced: apricot, cherry, strawberry, gooseberry, raspberry, plum, blackcurrant, etc.

In order to improve the gelation of confiture, a solution of dry pectin or a 10% liquid pectin concentrate is added to it. First, a sugar-pectin mixture is prepared based on one part of pectin 3 parts by weight of sugar. The resulting mixture is dissolved in 16 parts of water heated to 70 ° C (Kudrina V.N., 1992).

Saccharopectin mixture is gradually introduced into the water with continuous operation of the stirrer. Stirring is continued until the pectin is completely dissolved and a homogeneous solution is obtained. It is brought to a boil and filtered through a mesh of non-corrosive materials with a mesh diameter of not more than 0.8 mm. Ready pectin solution should be used on the day of its preparation. If liquid pectin concentrate (10%) is used, then it is not mixed with sugar, but filtered through a mesh before use as a pectin solution. At the end of cooking, when the dry matter content in the confiture reaches 55-56%, a pectin solution or pectin concentrate is added to it, and then a 50% solution of citric or tartaric acid.

The amount of added pectin and acid is determined in the laboratory on the basis of test cooking. Cooking is stopped when the solids content in the syrup reaches 58.0-58.5%. The finished product is unloaded from the cooking apparatus and sent for packaging and sterilization or for canning with sorbic acid.

Sorbic acid is prepared in a 3-5% concentration in hot syrup 80-85 ° C or water, so that its content in confiture is 0.04-0.05%, thoroughly mixed with the product for 10 minutes and sent for packaging without sterilization. Banks are corked and sent for storage or sale. Confiture is packed in glass or lacquered metal containers with a capacity of up to one liter. The temperature of the confiture during packaging should be 80-85 °C. The filled container is immediately sealed and sent for sterilization (Pomortseva T.I., 2003).

Confiture sterilization is carried out in glass jars type I-82-1000 according to the formula 20-30-20 min at a sterilization temperature of 100 °C and a pressure of 147 kPa. After sterilization, the jars are washed, dried and labeled. Confitures are stored at a temperature of 0-25 ° C in warehouses with a relative humidity of 75%. Its shelf life from the date of production is one year.

Jam production technology

Jam is a fruit or berry puree, boiled with or without sugar (plum) to a jelly-like consistency, with or without the addition of edible pectin and edible acids. Puree should gel well, that is, contain more than 1% pectin (Pomortseva T.I., 2003).

Produce sterilized and unsterilized jam. It can be prepared from fresh fruits and berries, as well as from sulfite-preserved puree, hot filling or quick-frozen puree.

Fruits and sulphited puree are subjected to desulfation in closed heaters of continuous or periodical action equipped with a vapor suction system by heating at 100 °C for 10-15 minutes. The residual amount of sulfur dioxide in desulphurized products should not exceed 0.02%.

Before cooking, all types of semi-finished puree are wiped on a mashing machine with a sieve opening diameter of not more than 0.8 mm, and applesauce- through a sieve with a hole diameter of not more than 1.2 mm. The consumption rates of raw materials for the production of jam depend on the mass fraction of soluble solids in puree (Kudrina V.N., 1992).

Jam is cooked in vacuum machines or open boilers with continuous operation of the stirrer by simultaneously boiling a mixture of mashed potatoes and sugar or pre-boiling mashed potatoes to 15-16% water-soluble solids and then boiling it with sugar until cooked in the same cooking apparatus.

When cooking jam in a vacuum apparatus, the mixture of mashed potatoes and sugar is preheated to 93-97 ° C. At atmospheric pressure, and then it is boiled at a residual pressure in the working chamber of 35-48 kPa and a steam pressure in the heating chamber of 147-206 kPa. The duration of cooking is not more than 40 minutes. In the case of using open apparatus equipped with mechanical agitators, the mixture of mashed potatoes with sugar is boiled at a steam pressure in a steam jacket of 147-294 kPa. The duration of cooking is not more than 50 minutes. Jam is boiled to the content of soluble solids: in sterilized - 61%, in unsterilized - 66%. Jam, packaged in jars of type I-82-500, is sterilized in an autoclave according to the formula 15-25-20 minutes at a temperature of 100 ° C and a pressure of 147 kPa (Pomortseva T.I., 2003).