Washing: Washing methods such as soaking, running water, warm water, and lye can improve the cleaning effect. When washing with warm water, sodium hypochlorite (effective chlorine concentration 2-10 PPM) is added due to the ease of propagation of microorganisms. After washing, remove the remaining impurities, fruit stems and bad fruit. Tomato is one of the most suitable vegetables for mechanical washing.
Juice: Break the tomato with a beater and heat the pulp to above 80°C in a few seconds with a preheater. It can also be heated prior to beating. Preheating can inactivate pectinase, which has a great effect on increasing the viscosity and juice yield of vegetable juice. The broken particles should not be too fine, otherwise it will affect the color of vegetable juice.
The pulp is put into the juicer and the vegetable juice is separated from the peel, seeds, and the like. Juicers usually have a sieve diameter of 0.8 to 1.0 mm. When the juice yield is 75% to 80%, the quality of tomato juice is the best.
Seasoning: After the juice or concentrated vegetable juice is reduced, additives are added. The only additive for tomato juice is salt, and the amount is about 0.5%. To make tomato juice, add other vegetable juices at this time.
Degassing: In the process of crushing and juicing, a lot of air is mixed in, and vacuum degassing is generally performed.
Prepare to sterilize: The viscous liquid such as tomato juice has poor thermal conductivity. When it is sterilized after canning and canning, it takes a long time for sterilization. Longer bactericidal times can cause color deterioration, odor development, and vitamin loss. For this purpose, high-pressure instant sterilization (118-122°C, 40-60 seconds) is performed before bottling. After sterilization, it is quickly cooled to 90-95°C, canned and canned, and sealed.
Sterilization: Final sterilization after bottling. That is, after being bottled and sealed at 90 to 95°C, this state is maintained for 10 to 20 minutes. Then cool rapidly to below 35°C.
Tomato mixed vegetable juice: tomato mixed vegetable juice refers to the tomato as the main raw material, celery, carrots. Parsley, spinach, turnip, cabbage and other vegetable juices as auxiliary materials, while adding lemon juice and salt, sugar and other seasonings Made of vegetable juice. Among them, tomato juice and other processes are as described above. The other vegetables are heated and heated after blanching. Juices such as lemon juice (sometimes apple juice, citrus juice, etc.) are mainly seasoned, and they also regulate pH.
Concentration of vegetable juices: Concentration The most commonly used method is the double-pan boiling evaporation method, in addition to new techniques such as vacuum concentration, freeze concentration and reverse osmosis concentration. The application of aroma recovery technology can make the flavor of concentrated and reconstituted vegetable juice very similar to that of fresh vegetable juice.
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