3D Laser Tracker With Double Laser,Manufacturing Laser Tracker,3D Laser Tracker,Double Laser Tracker Automated Precision Inc. , https://www.apiasean.com
Processing of flavored bitter gourd jam
Bitter gourd has a uniquely bitter and cooling taste, known for its ability to clear heat, detoxify, and improve eyesight. On the other hand, apples are sweet, juicy, and rich in nutrients, offering benefits such as aiding digestion and promoting relaxation. Bitter gourd jam is made by combining bitter gourd and apple as the main ingredients, along with sugar and agar as additional components. The final product is naturally light yellow in color, with a delicate aroma of both bitter gourd and apple, and retains the distinct bitterness that makes bitter gourd special. Not only does this jam offer a unique flavor that appeals to consumers, but it also helps extend the agricultural supply chain by adding value to raw materials. This deep processing method significantly increases the income of farmers, making it an economically viable option for rural communities.
The production process involves several key steps:
First, the preparation of raw materials: Bitter gourd is carefully selected—large, thick, and free from pests or diseases. After washing with clean water, it is cut in half, the seeds are removed, and then sliced into 3 cm pieces. These pieces are boiled in boiling water (95–100°C) for 2 minutes, with 0.2% citric acid added to preserve color and texture. The cooked gourd is then blended into a smooth pulp.
For the apple processing, high-quality, mature apples are chosen, washed, peeled, and halved. They are immediately submerged in a 1–2% saltwater solution for one hour to prevent browning. After removing the cores and stems, the fruit is washed again and blended with water (100 kg of pulp + 20–25 kg of water), then cooked for 30 minutes before being pulped.
Next, the raw material ratio is set: 35 kg of bitter gourd pulp, 15 kg of apple pulp, 200 grams of agar (dissolved in water), and 5 kg of sugar. Of this sugar, 20% is replaced with starch syrup to enhance texture and sweetness balance.
Then, the mixture is concentrated in a vacuum concentrator under a vacuum of 0.006 MPa or higher until the soluble solids reach 65.5–66%. Once this level is achieved, the vacuum is released, and heating is stopped when the temperature reaches 95°C or above. The mixture must be stirred continuously during this process to avoid scorching.
After concentration, the jam is filled into cans immediately. The temperature of the jam should remain above 90°C during filling. Commonly used containers include 776-type tin cans or glass jars, which are sealed right after filling.
Finally, the sealed cans are sterilized in a retort to ensure food safety and long shelf life. This entire process not only preserves the natural flavors and nutritional value of the ingredients but also creates a premium product that meets modern consumer demands for healthy and tasty food options.