ORANGE-PINEAPPLE-JAM-procedure-lab-report

ORANGE PINEAPPLE JAM  OVERVIEW WHAT IS JAM? - Jam, also known as puree made from fruit puree, can be used alone or mixed with many types of fruit, fresh fruit puree or semi-processed fruit puree can be used with a high concentration of sugar Although each country has different processing methods, but in general, jam is made from citrus fruits such as oranges, lemons, grapefruits, apples, etc and from the skin of some fruits That plant contains a lot of pectin - the gel-forming agent for the product How easy jam is to make depends on the amount of pectin contained in the fruit, such as oranges, lemons, grapefruits, apples, etc., which freezes very well Others such as strawberries, grapes need to add pectin to support freezing In Vietnam, because consumers not like products with high sweetness, jam is only used as a beverage, and the quantity consumed is small  MATERIALS Pineapple Pineapple, scientifically known as Ananas Comosus Merr or Ananas Sativus sehult - is a tropical specialty, although it ranks 10th in the world in terms of output in fruit trees, but in terms of quality and taste, it ranks first and is known as the "king of fruits" Distribution In Vietnam, it was previously grown in the Northern region, concentrated in some localities such as Vinh Phuc, Ha Bac, Tuyen Quang, Lao Cai, Yen Bai, Thanh Hoa, Nghe An However, currently, in the South, pineapple trees give the highest efficiency There are about 60-70 different pineapple varieties in the world, but they can be divided into three main types: Queen type: Fruit flesh is dark yellow, crispy, natural aroma, sweet taste Queen pineapple has small size, medium fruit weight, convex eyes Flowering pineapple (Western pineapple) in our country belongs to this category This is the highest quality pineapple and is currently the main source of raw materials for processing in our country Cayenne: The flesh is ivory yellow, watery, less aromatic and less sweet than flower pineapple Cayenne pineapple has a large fruit size, with fruit weighing up to 3kg, so in our country it is also called Doc Binh pineapple In Hawaii, mainly Cayenne Liss is grown for canning In Vietnam before, few pineapples were grown, concentrated in Phu Quy (Nghe An) and Cau Hai (Vinh Phu) Although the quality is not as good as the flower pineapple, due to the high yield, this type of pineapple is now of great significance in production Spanish: Medium in size between Queen and Cayenne, the fruit is pale yellow with white spots, deep pineapple eyes, sour taste, less aromatic and more watery due to Queen pineapple The varieties of pineapple, honey pineapple in our country belong to this category Latin American countries, especially the Caraip region, grow many varieties of this pineapple In Vietnam before, pineapple was grown a lot in the North, mainly in Tam Duong district (Vinh Phuc), accounting for 60-70% of the output of the whole North PROCEDURE Pineapple Jam Peel and slice fruits Add sugar, pectin and acid citric Select pineapple and orange Crush pineapple and chop orange Package and label pineapple jam Wash these fruits Heat the mixture Insulation  EXPLAINING PROCESS Select 1.1 Purpose - Selecting to choose quality pineapples suitable for processing requirements Requirements of pineapples put into processing are: Lush, not crushed, rotten… Having appropriate ripeness (not too green, not too ripe): high sugar content, organic acids, aromatics, colorants meet the requirements of the processing process 1.2 The changes occurring in the process - Physical change: after being selected, pineapples will have a change in size, - hardness… Chemical changes: composition of nutrients in pineapple, water content Sensory changes: smell, color Washing 2.1 Purpose - Use a large amount of water to remove sand, insects, microorganisms clinging to the pineapple The general rule is to soak in water for impurities (inorganic and - organic) to disintegrate, use a brush to rub the surface of the shell Requires raw materials after washing to be clean, not crushed, with little loss of nutrients 2.2 Changes in the process - The physical and chemical changes occur insignificantly Peeling 3.1 Purpose - To remove unused parts on pineapple such as skin, pineapple eyes - It is easy for the following stages to collect fruit juice 3.2 Changes in the process - The respiration rate of pineapples increases rapidly because the juice secreted on the surface increases the oxidation reaction Crush 4.1 Purpose - To extract the juice contained in pineapple - Reduce the size of raw materials - Creates good conditions for heat transfer to raw materials 4.2 Variations in the process - Physical and chemical: Reduce the smell of the product, accelerate the - dehumidification rate Biochemistry: Oxidation reactions take place faster and stronger Biology: Increases the amount of microorganisms in the juice Mixing 5.1 Purpose - Increases product quality (sensory and nutritional) - Depending on the consistency of the product, the ratio of sugar mixed into the fruit puree is regulated Although the consistency is different, the mixing ratio is different, but all types of jam have a dryness of 66 - 67% 5.2 Procedure - To increase the freezing, can add pectin - Mix pectin into the product with a ratio of not more than 2% of dry pectin compared - to the weight of the fruit First dissolve powdered pectin in cold water in a weight ratio of 1:19 and leave for a day for pectin to soak in water and expand Concentration 6.1 Purpose - Facilitates pectin and sugar to dissolve good gel for the product - Heat up time as fast as possible If this heating is for the purpose of sterilization, the product temperature should be at least sufficient to kill microorganisms for a short time From here the product is canned in a hot state and does not require additional pasteurization after sealing 6.2 Procedure - After putting the fruit puree into the pot, let the stirrer operate When the pure reaches 16-18% dryness, add sugar (crystal sugar needs to be very pure and sifted), - continue to cook until satisfactory If the fruit puree is too thick, then only half of the sugar is needed at first, when it reaches 40-45% of dryness, add the sugar That way the cooking time will be shorter - than adding the puree and sugar in the first place If using sulphated pure, because SO2 needs to be reduced, the purine must be cooked first, then added sugar to remove sulfite easily Filling bottles 7.1 Purpose - The process of putting raw materials into the packaging and pouring the liquid to perfect create the final product 7.2 Procedures - Put the semi-finished product into a well-washed glass glue jar - Pour the semi-finished product to the allowable level of the glass jar Clamping the lid - Completely isolated from the air environment and external microorganisms, which - have an important influence on the shelf life of food and the quality of the product Before sealing, the lids of the cans must be washed, sterilized and used immediately Avoid re-contamination, affecting the quality and shelf life of products Pasteurization 9.1 Purpose - Kill the microorganisms left in the product to prolong the shelf life of the product - Because the product is pureed jam, it belongs to the group of products with high sugar concentration and acidity (pH