| 摘要 |
A method for high pressure, high shear homogenization of a tomato-based product, such as a ketchup or a sauce, is provided to increase the product's viscosity without significant loss of other important product characteristics, such as liquid retention, color, texture, etc. The method also provides for a homogenized tomato-based product with a significantly reduced tomato solid content, without loss of other important product characteristics. In one embodiment, a slurry of, among other components, a tomato paste, puree, juice or mixture of tomato solids, which may be blended and cooked at elevated temperatures, is introduced into a high pressure, high shear homogenizer and is homogenized at pressures from about 5,000 psi (345 bar) to in excess of about 14,500 psi (1000 bar) and is transferred to an appropriate dispensing container. In other embodiments, the tomato mixture may be blended with a food grade acid such as acetic acid (in the form of vinegar); and may include 4% corn syrup or 1% starch to increase or stabilize the viscosity of the product. |
