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Small-scale tomato paste production line

Small-scale tomato paste production line

        Small tomato paste production line, tomato paste production line equipment composition introduction: tomato lifting system, tomato cleaning system, sorting system, crushing system, top heat inactivation system, beating system, vacuum concentration system, sterilization system, aseptic big bag filling system, Liquid extraction pump → seasoning tank → homogenization → degassing → sterilization → washing tank (bottle) → capping (capping) → capping (tunnel spray sterilization) → blow dryer → inkjet printer → oven.

        The operation points of the small-scale ketchup production line and ketchup production equipment:

        1. The acceptance of raw materials should be based on the requirements of processing fine varieties, without mixing yellow, pink or light-colored varieties, without green shoulders, spots, cracks, wounds, umbilical rot, and low ripeness fruits. Those with uneven fruit and color and lighter fruit weight should be removed by flotation during fruit washing.

        2. Pick the fruit, remove the stalk and wash the fruit, first dipping and then spraying water to clean it. The stalks and sepals of tomatoes are green and smelly, which affects the color and taste. When removing the stalk, repair the green shoulders and spots, and pick out inappropriate tomatoes.
        

        3. Chopped and chopped. When pre-cooked, the seeds are quickly heated evenly. The seeds are chopped to prevent the seeds from being broken during the beating. If mixed in the slurry, the flavor, texture and taste of the product will be affected. The double-leaf crusher is used to crush and remove seeds, and then go through a rotating separator (aperture of 10 mm) and a deseed device (aperture of 1 mm).

        4. Pre-cooking and beating After pre-cooking, quickly heat the crushed tomato puree to 85°C~90°C to prevent the activity of pectin lipase and lacturonidase, so as not to reduce the degeneration of pectin substances and reduce the sauce Body viscosity and spreadability. After pre-cooking, the puree enters the three-pass beating machine. The material is beaten into a slurry through the high-speed rotating scraper in the beating machine, and the slurry is discharged by centrifugation through the circular sieve.

        5. Ingredients and concentration, requiring different concentration of the sauce body according to the type and name of the tomato sauce. After beating, it is directly concentrated with puree. Atmospheric concentration means that the material is concentrated in an open jacketed pot, and the material is concentrated in a vacuum state of 600mm~700mm. The temperature of the material is 50℃~60℃. The product color and flavor are good, but the equipment investment is expensive. The concentration end point is measured by a refractometer. When the measured product concentration is higher than the specified standard 0.5%~1.0%, the tomato paste concentration can be terminated.

        6. After the tomato paste production line is heated, the canned and concentrated sauce must be heated to 90℃~95℃ and then canned. The container is a tinplate can and a toothpaste-shaped plastic glass bottle. It is packaged in a plastic cup or a toothpaste-shaped plastic tube. The juice is a seasoning. Seal the can immediately after it is filled.

        7. The temperature and time of sterilization, cooling and sterilization of tomato sauce are determined according to the heat transfer of the packaging container, the amount of filling and the concentration of the sauce. Disinfected tinplate cans and plastic bags are directly cooled with water, while glass bottles (jars) should be gradually cooled in sections to prevent the container from breaking.

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