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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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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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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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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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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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Packaging of Tomato Juice


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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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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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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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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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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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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


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