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Preparation of Tomato Juice, Puree and Paste

Preparation of Tomato Juice, Puree and Paste. Next. Preparation of Tomato Juice, Puree and Paste. Introduction. 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.

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Preparation of Tomato Juice, Puree and Paste

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  1. Preparation of Tomato Juice, Puree and Paste Next

  2. Preparation of Tomato Juice, Puree and Paste Introduction 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 End Previous Next

  3. Preparation of Tomato Juice, Puree and Paste Introduction 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. End Previous Next

  4. Preparation of Tomato Juice, Puree and Paste Tomato juice Tomato puree Click on picture for detail End Next

  5. Preparation of Tomato Juice, Puree and Paste Tomato Juice Method 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) End Previous Next

  6. Preparation of Tomato Juice, Puree and Paste Tomato Juice Method 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 End Previous Next

  7. Preparation of Tomato Juice, Puree and Paste Tomato Juice Method 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 End Previous Next

  8. Preparation of Tomato Juice, Puree and Paste Packaging of Tomato Juice End Back to Menu Next

  9. Preparation of Tomato Juice, Puree and Paste Tomato Puree and Paste Method There are three main steps in preparation of tomato puree and paste. Preparation of tomato juice Juice concentration Tomato puree and paste pasteurization End Previous Next

  10. Preparation of Tomato Juice, Puree and Paste Tomato Puree Method 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. End Previous Next

  11. Preparation of Tomato Juice, Puree and Paste Tomato Juice Method 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 End Previous Next

  12. Preparation of Tomato Juice, Puree and Paste Tomato Paste Method 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 End Next Back to Menu

  13. Preparation of Tomato Juice, Puree and Paste Quality of Tomato Juice, Puree and Paste End Previous Next

  14. 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 End Previous Next

  15. Preparation of Tomato Juice, Puree and Paste Packaging of Tomato Puree End

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