Tomato juice production process

Tomato juice is an appetite-enhancing beverage with a strong cooling effect. It is rich in nutrition and thus the most important vegetable juice. (1) Process selection of raw materials → pretreatment → juice extraction → blending → degassing, homogenization → heating, canning → sealing → sterilization, cooling → finished products. (b) Operational points 1 Raw material selection Mature, non-damaged, fresh tomatoes are to be used, free of pests, diseases and decay. 2 Pre-treatment Wash the tomato, remove the handle, remove the spots and the green part. After the tomatoes are crushed and deseeded with a seed remover, immediately heat the tomatoes to 85°C or higher with a heater. 3 Juicer Use juicer or spiral juicer to squeeze juice. The slurry juice requires no broken seed coat, black spots and impurities, etc., and controls the juice yield to be about 80%. 4 Mix the tomato juice into the deployment cylinder and add 0.5% to 1% salt (the salt should be added to the filtered solution and added). It is usually not necessary to add sucrose to the tomato juice, and a few countries allow the addition of sucrose to the tomato juice, allowing the maximum amount of sugar to be 1%. 5 Degassing, homogeneous vacuum degassing requirements 0.05 MPa, 3 to 5 minutes. Homogeneous temperature requirements above 70 °C, pressure requirements more than 18 MPa. 6 filling, sealing the juice heated to above 85 °C filling, the central temperature of not less than 80% when sealing. 7 sterilization, cooling sterilization formula is 3'-18'-3'/100 °C, after sterilization, cooling to below 40 °C. (3) The quality standard is red or orange-red, the juice is turbid and uniform, and there is no water precipitation and agglomeration phenomenon. The color of the juice in the same tank should be the same, and there is aroma and odor of fresh tomato and no odor. (D) The problem of precipitation of tomato juice There are four kinds of precipitation phenomenon in tomato juice: 1 There are mainly precipitates caused by the fine crumbs of the flesh, and a small amount of precipitation is observed under the microscope, and the flavor is usually normal. 2 Cans were stored in warehouses for 5 to 7 days after production. A lot of gray precipitates were found. The formation process first appeared gray inclusions in tomato juice, and gradually settled to the bottom of the cans. After 3 weeks, the tomato juice became clear and bright. Precipitates gradually gathered in the bottom of the tank as grayish powder and the taste quickly became acidic. 3After 1 to 2 months after production, or even a longer period of time, a small amount of gray precipitates appeared, and the acidity did not change much. It was also found under the microscope that there were many microorganisms in the precipitate. 4 The tomato juice produced a pale yellow precipitate and gradually produced a taste similar to that processed with fresh raw materials. Under the microscope, various microorganisms were found in the precipitate, mainly various kinds of cocci. Bacterial sedimentation is mainly caused by the high contamination rate of raw materials, and the unsatisfactory sanitation conditions during shutdown and production intervals. It is mainly due to the presence of heat-resistant microorganisms in the finished product. Precipitation caused by flat acid bacteria does not swell the tank, but the chemical composition, appearance color and flavor of tomato juice have changed, and are exacerbated with the appearance of grayish white precipitates. The tomato juice is bright red and its taste is sour and inedible. Strengthening the hygiene management in production, controlling the pH value of tomato juice below 4.3, and high-temperature instantaneous sterilization before canning are the main measures to prevent bacterial sedimentation.

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