In the production of fruit and vegetable jams, the control of concentration conditions is very important, as this directly affects the quality and taste of the product. The following are recommendations for controlling enrichment conditions:
Time & Temperature: The concentration time should be sufficient to fully extract the flavor and nutrients in fruits and vegetables. At the same time, the temperature should be kept moderate and avoid being too high or too low. High temperatures may cause discoloration and flavor of fruits and vegetables, while low temperatures may make fruit and vegetable jams too sticky.
Vacuum: During the vacuum concentration process, proper vacuum levels should be maintained to reduce the potential for oxidation and help fruit and vegetable jams better preserve color and flavor.
Stirring: Proper agitation helps to evenly heat the jam and prevents caramelization or separation during the concentration process.
Moisture content: Too much moisture content can cause the jam to be too thin, while too low a moisture content can cause the jam to be too viscous. Therefore, the moisture content should be controlled to ensure the taste and texture of the fruit and vegetable jam.
The aim of controlling the concentration conditions is to obtain a high-quality fruit and vegetable jam with the desired taste, texture and nutrients. Specifically, this has several implications:
Maintain the original flavor and nutrients of fruits and vegetables: By properly concentrating, the flavor and nutrients in fruits and vegetables can be extracted to the maximum extent, thus ensuring the quality of fruit and vegetable jams.
Extended shelf life: By controlling concentration conditions, the moisture content in fruit and vegetable jams can be reduced, thereby extending their shelf life.
Improve product quality: By properly controlling concentration conditions, it is possible to produce fruit and vegetable jams that meet the needs of consumers in terms of feel, texture and color, thereby improving product quality.
Meeting market demand: Different consumers have different requirements for the taste, texture and shelf life of fruit and vegetable jams. By flexibly controlling the concentration conditions, fruit and vegetable jams with different characteristics can be produced according to market demand to meet the diverse needs of consumers.