Tomato juice processing technology
One, tomato juice (a) process
Material selection - seed removal - preheating - beating - batching - degassing - homogenization - canning - sterilization - cooling - finished products. (b) Making points
Choice of materials. Choose ripe mature, strong flavor, bright red color, deep solids can be more than 5%, sugar and acid suitable (about 6:1), no rotten spoilage of tomatoes, wash, remove the stem, spots and green part of spare.
Seed. The prepared tomato is crushed and seeded (a tomato sifting machine can be used). Warm up. The tomato, which was crushed and deseeded, was quickly heated to above 85° C. to kill the microorganisms attached to the tomato and obtain the juice.
Ingredients. 100 kg of tomato juice, 0.70-0.90 kg of granulated sugar, and 0.40 kg of salt were uniformly mixed. Degassing, homogeneous. The tomato juice was sprayed into a vacuum degasser, degassed for 3-5 minutes, and then homogenized with high pressure at a pressure of 100-150 kg/cm2. Canning. Add 80 °C -90 °C, hot into a sterile tank, and hot seal the tank, the tank center temperature should be around 70 °C.
Sterilization, cooling. Sealed in boiling water after sterilization, and then cooled to about 38 °C in cold water.
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