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Fruit selection of tomato juice production line: choose bright red, rich flavor, soluble solid above 5 intestines of tomatoes as raw materials. Blanching: the washed tomatoes were treated in boiling water at 100 ° C for 6 min, and the central temperature of the tomatoes reached 50-60 ° C. Juicing: after blanching, the tomatoes are quickly beaten with a high-frequency crusher and then filtered with a filter cloth. Homogenization: adding optimum sugar and citric acid to 46% tomato juice, the concentrations were 9% and 0.5% respectively. 5% . Then the different raw materials are mixed evenly and homogenized by colloid mill and homogenizer to obtain tomato juice. 1. 4 the qualitative experiment of different stabilizers is wild. Turn over in the tomato juice to add a certain amount of human T polymer thickener, homogeneous after-loading human glass bottle, after sealing, sterilization, cooling and put t under different conditions for a certain time, the delamination degree of the beverage was calculated as follows: Delamination degree (intestine)(2)(the thickness of the sediment in the pulp l) x 100% 1. 5 the effect of different additives on the pigment of tomato juice add a certain amount of additives in tomato juice, after sealing sterilization
Key points of preparation and operation of tomato juice: fruit selection, cleaning and juicing, filtration, blending, homogenization, sterilization, aseptic filling, labeling, packaging, etc.
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