| 摘要 |
Tomatoes contain enzymatic systems which are triggerable into action on breaking up of the whole tomato. To minimise this activity, the whole tomatoes are reduced in an environment at 5-15 psig to provide particles which will pass through a 0.25-0.75 inch screen. The product is heated to 210-250 deg.F. for 10 secs. to 20 mins., the heating being conducted simultaneously with the reducing step. Pref. the heating step is continued after the reducing to ensure complete inactivation of all the enzymatic systems. The process is used to produce a macerated tomato prod. or a pulp made from whole tomatoes with the skins and seeds extracted. Pref. the continued heating step is conducted for a period of less than 10 mins. Pref. the prod. is heated and whole tomatoes which are to be turned into pulp are immersed in the heated prod. |
