Preparation of Tomato Juice, Puree and Paste

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Preparation of Tomato Juice, Puree and Paste
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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
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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.
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Preparation of Tomato Juice, Puree and Paste
Tomato juice
Tomato puree
Click on picture for detail
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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)
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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
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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
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Packaging of Tomato Juice
Preparation of Tomato Juice, Puree and Paste
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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
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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.
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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
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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 _at_ 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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Packaging of Tomato Puree
Preparation of Tomato Juice, Puree and Paste
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