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The tomato juice processing machine can process 100-300kg of fresh tomatoes into 200L of tomato juice per hour. The tomato juice processed by the tomato juice production line has no additives, the color is bright red, the juice is uniform, the pulp particles are evenly suspended in the original juice, there is no precipitation and stratification, and various natural nutrients in the tomato juice are well preserved. Before bottling or canning tomato juice, a pasteurizer will be used to remove all bacteria from the juice for a long shelf life of the product. Sterilized tomato juice can be filled into bottles, bags, cans or other consumable containers according to market demand.

Tomato juice processing machine features:

Tomato juice processing flow chart

Tomato washing and picking Tomato crushing and pre-heating Tomato jucing and filtering Tomato juice mixing Tomato juice degassing and pasteurizing Tomato filling and sealing Filled tomato juice water bath pasteurization

The tomato juice processing flow chart is: fresh tomato raw material selection and cleaning, manual selection, tomato crushing, tomato pulp preheating, tomato juice extraction, filtration, deployment, degassing, homogenization, sterilization, filling and sealing, spray sterilization, cooling, Package. The final product of tomato juice can be packed in bottles, tin cans or cartons, depending on market demand.

Tomato cleaning and selection: Use the shock wave generated by the bubble cleaning machine to remove dust, pesticides and other impurities on the surface of fresh tomatoes. And by hand-picking bug-eyed, rotten, immature tomatoes. It can guarantee the high quality and stability of tomato juice.

Tomato crushing and preheating: After cleaning and picking, the tomatoes need to be crushed into 3.5mm pieces with a tomato crusher, and preheated by a tubular preheater. The crushed and preheated tomatoes can improve the tomato juice yield and the consistency of the tomato juice for subsequent tomato processing.

Cold breaking means that the enzyme is inactivated at <70°C (usually 65°C) after the tomato is crushed; hot breaking means the enzyme is inactivated at >80°C (usually 85 or 90°C) after the tomato is crushed. Due to the low temperature of enzymatic inactivation, endogenous enzymes (mainly pectin three-series enzymes) are not completely inactivated, pectin is enzymatically hydrolyzed into short chains, the viscosity will be low, but the flavor and color are good, and the thermal destruction of enzymes is relatively complete, and the fruit The glue is less damaged, the viscosity is good, and the flavor and color are poor.

In order to ensure the rich flavor and brighter color of the tomato juice, it is recommended to use the cold breaking method.

Tomato Juicing and Filtration: The crushed and preheated tomato pieces can be passed through a tomato juicer and a tomato pulper to extract tomato juice. After the tomato juice is obtained, it can be further ground by a colloid mill to ensure that the tomato juice tastes more delicate and silky. The sediment and impurities in the tomato juice are filtered out through a double filter.

Solution Details Display
  • Tomato Washing

  • Tomato Drying

  • Tomato Crushing

  • Tomato Pulping

  • Tomato Juice Mixing

  • Tomato Juice Filling

Tomato juice preparation: As a seasoning for tomato juice, we can add wine vinegar, salt, sugar, lemon juice, etc. according to the taste preference of tomato juice. The mixing and formulating process is in the mixing tank, which is equipped with an agitator to mix all the ingredients evenly and thoroughly.

Degassing, homogenization and pasteurization of tomato juice

The crushing and beating of tomatoes is not carried out in a closed environment, and air will inevitably be mixed, so after the preparation of tomato juice, degassing is required. At the same time, in order to further refine the pulp particles and increase the consistency and stability of the tomato juice, a homogenizer can be used to make the tomato juice have a smoother taste through homogenization.

Tomato juice contains pulp, which makes it a relatively viscous liquid. Therefore, sterilization is required before filling. Typically a HTST sterilization process (90-95°C 40-60S) is used. The sterilized tomato juice is orange-red, the sugar content is 4.3%, and the pH value is 4.4.

Tomato juice filling and sealing

The containers used for tomato juice are metal cans, glass bottles or PET bottles. Pour the pre-sterilized tomato juice into a clean container, our tomato juice filling machine integrates the three functions of washing, canning and sealing to improve the efficiency of tomato juice canning. In order to prevent oxidation, the sterilized tomato juice needs to be quickly cooled to 85-89℃, put into the container immediately, and it should be sealed immediately after filling. This filling method, called hot filling, prevents the product from oxidizing.

Secondary pasteurization and packaging of tomato juice

After filling, the tomato juice needs secondary sterilization for safety reasons, and the filled containers are transported to the pasteurization tunnel for secondary sterilization. The first 2 meters of hot water are sprayed and sterilized, and the sterilization process is 90-95°C for 15-20 minutes; the latter is sprayed and cooled, and the temperature of the tomato juice is quickly cooled to below 35°C with cooling water, and then sprayed after drying. Labeled and boxed packaging.

Equipment Advantage

Tomato juice production line advantages:

Fully automatic, saving labor;

Compact structure and small footprint;

304 stainless steel material, safe and hygienic;

Provide customized tomato juice processing solutions;

Retain the original color and nutrient composition of fresh tomatoes, and enhance the market value of seasonal tomatoes;

According to market demand, provide different tomato juice packaging forms;

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