Tomato Sauce Sterilization Temperature
If tomato sauce is not properly sterilized during processing, it is prone to spoilage, fermentation, and even mold growth. Therefore, properly controlling the tomato sauce sterilization temperature is a crucial step in ensuring product safety, extending shelf life, and maintaining flavor and quality.
Tomato sauce is mainly made from ripe tomatoes through processes such as crushing, pulping, and concentration. It is rich in sugars, organic acids, vitamins, and a small amount of protein. These components provide a good nutritional environment for microbial growth. Although tomatoes themselves have a certain degree of acidity (pH value is generally between 4.0 and 4.5) and are classified as acidic foods, they can still be contaminated by bacteria, yeasts, and molds during industrial production and storage.
The purpose of sterilization is threefold:
First, to kill harmful microorganisms.
Second, to extend shelf life.
Third, to stabilize product quality.
Sterilization temperature requirements for tomato sauce:
Tomato sauce is an acidic food with a pH value below 4.6. Therefore, the commonly used sterilization methods mainly include pasteurization and high-temperature instantaneous sterilization.
1. Pasteurization Temperature Range: When performing pasteurization before or after filling, the common sterilization temperature is generally 85℃-95℃, and the holding time is approximately 15-30 minutes. The specific time and temperature combination needs to be adjusted according to the product concentration, packaging form, and equipment performance.
2. High-Temperature Instantaneous Sterilization (HTST) :
High-temperature instantaneous sterilization technology is commonly used in modern continuous production lines. This involves rapidly heating the tomato sauce to approximately 100℃-110℃, holding it for several seconds to one minute, and then quickly cooling it. This method offers advantages such as high sterilization efficiency, minimal nutrient loss, and good flavor preservation.
Precautions for Tomato Sauce Sterilization:
To ensure sterilization effectiveness and product quality, the following points should be noted during industrial production:
1. Strictly control raw material quality: Sterilization is only the last line of defense against microorganisms. If the raw tomato quality is poor and the microbial load is high, even sterilization may affect the final quality.
2. Ensure Temperature Uniformity: In sterilization equipment, it is essential to ensure uniform heating and avoid "cold spots." Cold spots, where the temperature does not meet requirements, can pose a risk to microbial survival.
3. Strictly monitor the matching of time and temperature. The sterilization effect depends on the combined effect of time and temperature. During production, an automatic recorder should be used to record the temperature curve to avoid insufficient or excessive sterilization due to equipment failure or operational errors.