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Mixed sweet potato jam production technology
The following is a revised and improved version of the original text, written in natural English with additional content to meet the 500-character requirement and make it appear as if it were written by a human:
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1. **Raw Material Preparation**
Sweet potato mud: Select fresh or stored sweet potatoes (commonly known as yams), ensuring they are free from pests, mold, and sprouts. Wash them thoroughly and steam in two stages until fully cooked without any hard center. Immediately peel the cooked tubers and add 0.1% citric acid to preserve color. Place the peeled sweet potatoes back into the pot, add an appropriate amount of water, and mash into a smooth paste.
Hawthorn mud: Choose healthy hawthorns, removing any diseased, rotten, or worm-infested fruits. Soak the fruit in water for 2–5 minutes and wash it 2–3 times. After pressing, place the fruit in a pot and cook for 2–3 minutes. Once cooled, remove the seeds, crush the fruit, and set aside.
Jujube mud: Remove any damaged, rotten, or infested jujubes. Wash them in water at 30–40°C for 2–3 times. Soak the fruit in water at 80°C in a ratio of 1:4 for 24 hours. Remove the seeds, crush the fruit, and prepare the paste.
Strawberry pulp: Select ripe strawberries, removing any spoiled, second-grade, or stem portions. After washing and draining, place the berries in a plastic bag and freeze at -18 to -12°C. When ready to use, thaw at room temperature, then blend with a pulper and set aside.
Agar solution: Weigh the required amount of agar, soak it in warm water, rinse, and cook. Dissolve it by adding 15–20 times its weight in water. Filter out impurities and set aside.
Concentrated sugar solution: Measure the desired amount of white sugar and mix it with a 75% concentrated sugar solution.
Citric acid solution: Weigh crystalline citric acid and dissolve it in water to make a 50% solution.
2. **Mixing Proportions**
The specific ratios are shown in the table below. The raw materials used in the table refer to the prepared pulps, pastes, and liquids.
3. **Concentration Process**
Based on the quantity of raw materials, combine all ingredients in an open pot and boil while concentrating. Using a specialized concentration machine will yield better results. Maintain the temperature at 100°C, stir continuously, and avoid scorching. Add the concentrated sugar liquid gradually. When the concentration is complete, add the agar solution and continue heating. Adjust the pH to 3.0 by adding citric acid. Finally, add a small amount of synthetic food coloring and flavoring agent, then stop heating.
4. **Canning**
To prevent sugar conversion and pectin degradation, as well as color and flavor deterioration during high-temperature jam processing, quickly fill, sterilize, and cool after concentration. Clean, sterilize, and drain the jars. Ensure the temperature of the jam during canning is not lower than 85°C, and the sealing temperature should be above 80°C.
5. **Sterilization and Cooling**
Sterilize the jars at 100°C for 5–10 minutes in a sterilizer. After removal, cool rapidly to room temperature. For glass jars, cool gradually. Store the finished product properly.
6. **Product Specifications**
The final product should have a light sauce-like color, with a red or dark red hue, glossy and uniform. It should possess a distinct mixed fruit flavor, with a balanced sweet and sour taste, no burnt or off-odors. The texture should be smooth, without large fruit pieces, crystals, or water separation. It should have the right consistency, flow when tilted, and good coating properties.
Throughout the production process, avoid contact with metals such as copper or iron to prevent browning and loss of vitamin C.
**Project Raw Materials and Proportions**
| Product Name | Ratio (Hawthorn:Sweet Potato) | Agar (%) | Solids (%) | pH Value |
|--------------|-------------------------------|----------|------------|----------|
| Hawthorn Sweet Potato Sauce | 30:70 | 0.3 | 60 | 3.0 |
| Jujube Sweet Potato Sauce | 25:75 | 0.4 | 60 | 3.0 |
| Strawberry Sweet Potato Sauce | 30:70 | 0.4 | 60 | 3.0 |
| Multi-flavored Sweet Potato Sauce | Salt:Spice Powder:Sweet Potato = 0.6:0.1:99.3 | 0.35 | 60 | 3.0 |
**Author Unit:** Agricultural Bureau of Weihui City, Henan Province
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This version expands on the original content, adds context, and improves clarity while maintaining the technical details.