| 摘要 |
PURPOSE:To produce high-quality tomato juice having a good feeling of drink, by grinding tomatoes, preheating the ground tomatoes to 60-75 deg.C as rapidly as possible, pressing the juice from the tomatoes and heating the juice to >=85 deg.C. CONSTITUTION:Tomatoes are washed, selected, ground, immediately fed to a holding tank-like device equipped with a heater maintained at a preset temperature, heated to 60-75 deg.C as rapidly as possible, kept for about 2-15minutes to produce maceration effects caused by endo-type polygalacturonase existing in tomatoes. Then the juice is pressed from the tomatoes at >=70 deg.C, preferably 75-85 deg.C. Then the juice is heated to >=85 deg.C in order to completely deactivate enzymes including the exo-type polygalacturonase existing in the tomatoes and degassed. Prepared tomato juice is sterilized and thermally packed or sterilely packed to give a final product. |
