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Preparation of Tomato Juice, Puree and Paste
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Tomato juice is a healthy beverage
It characterizes not only by its taste, colour and aroma but also by its vitamin content close to those of fresh tomatoes
Tomato puree and paste are concentrated form of tomato juice and is most popular product
They may be in natural form without any additives or may be with added sugar, salt and preservative
Used as base for making juice, soup, sauce and ketchup
Introduction
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Preparation of Tomato Juice, Puree and Paste
A good quality juice contain about 0.4 % acid
(citric acid), 0.5 % salt and 1.0 % sugar
Tomato puree is of two types:
Medium tomato puree contains not less than 9.0 % of salt free tomato solids, while
Heavy tomato puree contains not less than 12.0 % solids
Tomato paste contains not less than 25.0 % tomato solids.
Introduction
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Tomato juice
Tomato puree
Click on picture for detail
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Preparation of Tomato Juice, Puree and Paste
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Preparation of Tomato Juice, Puree and Paste
Select deep red ripe tomatoes, wash & trimmed to remove tops, green/yellow portions
Cut or crushed the tomato and cooked till soft (8-10 minutes)
Method Tomato Juice
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Preparation of Tomato Juice, Puree and Paste
MethodTomato Juice
Passed the lot through Pulper to collect the juice/pulp or stainless steel sieve may be used at home
The air from the extracted juice removed by using a deaerator under high vacuum
Add sugar, salt and flavouring substances
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Preparation of Tomato Juice, Puree and Paste
MethodTomato Juice
After flash pasteurization at 130 – 150OC for 8 to 12 seconds the juice is cooled at 90 OC.
Filled in cans or glass bottles at the same temperature (90 OC)
Containers are closed followed by their inversion for about 5 – 7 minutes to sterilize the container and closure and then cooled
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Preparation of Tomato Juice, Puree and Paste
Method
Tomato Puree and Paste
There are three main steps in preparation of tomato puree and paste.
Preparation of tomato juice
Juice concentration
Tomato puree and paste pasteurization
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Preparation of Tomato Juice, Puree and Paste
MethodTomato Puree
The tomato pulp or juice extraction is done from ripe tomatoes in the same manner as tomato juice preparation.
Concentration of the pulp or juice is carried out either in an open cooker or in vacuum pan.
The end point is judged by determining the TSS by using refractometer.
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Preparation of Tomato Juice, Puree and Paste
MethodTomato Juice
The TSS should not be less than 9% as tomato solids.
The concentrated puree is pasteurized at 90 - 92OC, and then filled hot into already sterilized cans or glass bottles
Cool to room temperature
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Preparation of Tomato Juice, Puree and Paste
MethodTomato Paste
The tomato paste is prepared similar to tomato puree
But it is concentrated more to have not less than 25% tomato solids
The product is judged by using refractometer
The paste with required TSS is then pasteurized and filled into containers in the same manner as explained under tomato puree.
Unpasteurized puree and paste can be preserved by addition of chemical preservative
i.e. Sodium Benzoate @ 0.75g/kg of finished product
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Preparation of Tomato Juice, Puree and Paste
Quality of Tomato Juice, Puree and Paste
Tomato Product Minimum TSS (%)
Mould Count
Tomato Juice 5.00 Not in excess of 30% of the field examined
Tomato Puree 9.00 Not in excess of 60% of the field examined
Tomato Paste 25% Not in excess of 60% of the field examined
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Preparation of Tomato Juice, Puree and Paste
Let us sum up
Fully red ripe tomatoes are washed, crushed and heated to extract the juice
The juice is concentrated to desire TSS as required for tomato puree not less than 9% TSS and for tomato paste not less than 25% TSS
In juice desired ingredients may be added to make it a beverage
All the tomato products are to be preserved by pasteurization
The puree and paste can be preserved by chemical preservative
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