Tomato juice processing technology

Choose the product containing high sugar, bright red color, thick flesh, good health, full of fresh tomato as the main raw material, match with tomato weight 1% sugar, 1% of the salt.

The tomatoes in boiling water hot hot 2 ~ 3 minutes, flesh softening, remove drain first, after the strike in the pulper in beating, again to add a little juice to residue and beating, to enhance the output rate of juice. After beating filtering of tomato juice, add sugar and salt completely dissolved, after entering the homogenizer for homogeneous, in order to improve the stability of the product, to keep a certain number of turbidity.

Will go through homogeneous tomato juice quickly heated to 95 ℃, 30 seconds, sterilization, cooled to about 80 ℃, in sterilized bottle in advance, block cooling after finished product.

fresh vegetables To maintain the tomato juice color, aroma, taste, should be used in production of continuous operation quickly, heat treatment, beating, homogeneous, sterilization and bottling process completed within two hours.

The product basic maintain the color, aroma and taste of fresh tomato, can be directly drinkable, or as a condiment table, also can be used as additives in food.