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Strawberry Jam Processing Production Line
发布时间:2025-12-04
I. Overview of the Strawberry Jam Processing Production Line
Jam products are made by peeling and pitting fruits, softening them, grinding them, or directly juicing berries, then adding sugar and pectin. The mixture is heated and boiled until it reaches the specified consistency, resulting in a finished jam. Strawberries contain fructose, sucrose, citric acid, malic acid, salicylic acid, amino acids, and minerals such as calcium, phosphorus, and iron. Strawberry jam is a popular variety of jam widely used in the industry.
Drawing on years of practical experience and integrating both domestic and international production technologies, our company has developed a comprehensive processing solution for strawberry jam production lines. We also offer tailored services for clients’ projects—based on their investment capacity and actual production needs—including engineering design, equipment supply, installation, commissioning, as well as technical support and operator training—providing end-to-end project delivery.
II. Process Flow
Raw materials → Washing → Destemming → Softening → Concentration → Blending → Filling → Sterilization → Finished product
Raw material selection: The strawberries used for strawberry jam must be free of off‑odors and decay, with a high content of pectin and fruit acids. Raw materials that readily discolor upon cutting should be promptly immersed in brine or other color‑preserving solutions.
Heating and Softening: The prepared strawberries must be heated to soften them. This process aims to inactivate enzymes, preventing discoloration and pectin hydrolysis, while also softening the fruit pulp to facilitate pulping and sugar solution penetration, thereby promoting the release of pectin from the pulp.
Concentration: The sliced strawberries are transported to the cooking room for preparation, where a vacuum low‑temperature concentrator is used. This equipment is suitable for concentrating and evaporating liquid materials.
Ingredients: After low-temperature concentration, the fruit pieces are softened; subsequently, pectin, citric acid, and other ingredients should be added in the blending tank.
Filling: After the jam is removed from the pot, it should be filled into jars and sealed while still hot. The temperature of the strawberry jam at sealing should be below 80–90°C, and the sealed jars should be cooled immediately afterward.
Sterilization: The filled strawberry jam is transferred into the processing room, where the temperature is maintained at 98°C or higher, and then cooled in stages to below 30°C.
III. Scope of Application
Production capacity: 50–1,500 tons of strawberries processed per day;
Product concentrations: 28%-30%, 30%-32%, 36%-38%;
Control mode: semi-automatic or fully automatic;
The production line can be configured with equipment of varying functions to meet customers’ diverse product‑specific requirements.
Company Address:
No. 3, East First Street, Hengli Town, Nansha District, Guangzhou City, Guangdong Province
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