How to make tomato juice Tomato juice processing technology

The following is a detailed introduction to the processing technology of tomato juice. Please take a look.

1. Tomato juice (I) Process flow

Material selection - seed removal - preheating - beating - batching - degassing - homogenization - canning - sterilization - cooling - finished product. (II) Production points

Select the ingredients. Choose tomatoes that are moderately mature, fragrant, bright red, have a solid content of more than 5%, a suitable sugar-acid ratio (about 6:1), and are free of mold and rot. Wash them, remove the fruit stalks, spots, and green parts, and set aside.

Remove the seeds. Crush and remove the seeds from the prepared tomatoes (you can use a tomato seeding machine). Preheat. Quickly heat the crushed and seeded tomatoes to above 85°C to kill the microorganisms attached to the tomatoes and obtain the juice.

Ingredients. Mix 100kg tomato juice, 0.70-0.90kg sugar and 0.40kg refined salt. Degassing and homogenizing. Spray the tomato juice into a vacuum degasser and degas for 3-5 minutes, then homogenize with a high pressure mass at a pressure of 100-150kg/cm2. Canning. Heat to 80℃-90℃, put into sterilized cans while hot, and seal the cans while hot. The center temperature of the can should be around 70℃.

Sterilize and cool. After sealing the can, sterilize in boiling water, and then cool in cold water to about 38°C.