Tomato paste is usually considered as semifinished product because it is commonly used as an ingredient in other food products. Tomato paste and puree are important ingredients for pickles and sauces.
Its primary use is in tomato ketchup but it is also used in salsas, pizza and pasta sauce, sweet pickles sauce, tomato chutney sauces and other thick sauce. Functionally it provides flavor, color and consistency.
Tomatoes are washed, trimmed and then heated to a ‘breaking’ temperature.
During processing, seeds are removed at the pulping and screening stages to improve flavor and color.
The tomatoes are chopped at room temperature and immediately, or within seconds of crushing, heated to a temperature range of 60 to 90° C.
To refine the juice, broken and pre-heated tomato pulps are screened by pumping to a series of extractors or cyclones using an initial screen with a sieve diameter of about 1 mm followed by a second screen with a sieve diameter of between 0.4 and 0.7 mm.
Tomato paste is made from tomato juice by evaporation to a predetermined percentage of soluble solid usually in a range of 20-37%.
During this processing step, tomato pulp is additionally exposed to elevated temperatures of 50-95% and a number of chemical reactions largely of non enzymatic hydrolytic and antioxidative origin, continue to affect its original composition.
Once the tomatoes have been turned into paste, it can be stored for up to 18 months. The manufacturer then sells the tomato paste to other companies that add spices, flavors and colors to turn the industrial tomato paste into products like ketchup or tomato sauce.
Manufacturing of tomato paste
The primary goal of food is to promote our health and general well-being. Food science entails comprehending the characteristics, composition, and behaviors of food constituents in different situations, such as storage, handling, and consumption.
January 13, 2015
The Most Popular Posts
-
Navel oranges are not only delicious but also packed with numerous nutritional benefits that contribute to overall health and well-being. T...
-
Resveratrol is a naturally occurring polyphenol found in a range of plants, particularly in the skin of red grapes, blueberries, raspberries...
-
Gelatinization occurs when starch granules are heated in a liquid. It is responsible for the thickening of food systems. The process is an i...
-
Retrogradation is another important property of starch. Retrogradation refers to the occurrence where starch reverts or retrogrades to a mor...
-
Crude fiber is a measure of the quantity of indigestible cellulose, pentosans, lignin, and other components of this type in present foods. ...