21 June 2022

Introduction of tomato manufacturing processing

Tomato Ketchup is one of the most basic products that are consumed daily. It is not only the most used but is also loved by almost every consumer, irrespective of their age. It has made its place in homes, restaurants, canteens street foods, etc. Urban and semi-urban markets have now become popular users of Ketchup.

However, the fruit comes with its advantages and disadvantages. Tomato is a perishable product and cannot be kept in its natural form for too long. Still, one advantage is that ketchup has a shelf life of 10-11 months. 

Demand for Tomato Ketchup:

Tomato is a warm climatic vegetable that is rich in vitamins A & C besides lycopene & potassium. Tomatoes and tomato products are considered to be healthy food because of their low-fat content & calories. They are free of cholesterol & a good source of fiber and protein.

As the demand for ketchup is increasing by the day, there is a huge demand for it in the market too.  Due to this, the local manufacturers have also made their way to enter into the business.  The standard manufacturer is no longer the sole player in fruit pulp processing. This is the reason for the differences in the quality of ketchup in the market today.

Manufacturing Methods of tomato ketchup :

Today, there are numerous manufacturing methods for preparing tomato ketchup. Most of the ketchup is starchy and has an artificial base. There are very few manufacturers who produce pure tomato puree-based ketchup, which does not contain starch.  The quality of Ketchup can be determined by its texture, color, and taste. Tomato Juice is an intermediate product in the processing of tomato paste.

For getting tomato juice, the tomatoes are broken and the seeds & skin are removed, followed by deaeration, homogenization & aseptic processing.

The tomato paste is the refined tomato pulp that is concentrated at 30-32° Brix. It acts as a base material for sauces & ketchup.

To make the paste, the tomato pulp is deaerated, which removes dissolved oxygen. It is then homogenized to increase its viscosity by reducing the separation of serum & heating & water evaporation of juice in an evaporator to get the final product concentration having 32%, followed by aseptic processing and filling for a long life of the product.

Steps in tomato processing plant:

Tomato ketchup is made with different vegetables, spices & vinegar. This product can be made from fresh tomatoes or tomato paste.  The various processes that are involved in the production of ketchup are as follows:

Washing: The first step is to clean the tomatoes and eliminate any dirt before processing.

Selecting: is the process of distinguishing between good and rotten tomatoes. This is done to maintain the good quality of the tomatoes in the processing.

Blanching/Hot Breaking: In this process, the tomato is heated in hot water and then cooled. This loosens the skin of the tomato and makes it easy to remove and transfer the inner mass into the pulper.

Pulper: This process involves crushing the tomato to extract its pulp.

Warming up: At this stage, starch, a solution of vinegar, and sugar are added to the pulp and heated to 80 degrees Celsius.

Homogenising: This helps to reduce particle size while also increasing product consistency.

SSHE: This is a shorthand for Scrap Surface Heat Exchanger. It helps in the sterilization and concentration of the product to make it thicker and give it the texture of ketchup.

Buffer Tank: This is used to collect the homogenized product & The finished product is stored and then sent for filling using the buffer tank.

Best manufacturer for tomato ketchup manufacturing: 

Goma Engineering, Mumbai offers complete fruit pulp processing beverage processing plants that guarantee perfection in all the stages of production. We offer complete tomato processing plants including those for tomato canning, tomato puree, paste, sauces & ketchup processing.

Our processing equipment includes a Sorter & grader, a high-efficiency washer, blancher, pulper, and UHT sterilizer for tomato juice. For tomato puree, our equipment includes a kettle/vacuum pan for smaller capacity & a multi-effect evaporator for medium & large capacity plants, besides a vacuum DE aerator, homogenizer & UHT Steriliser.

For tomato sauces & ketchup, our equipment includes kettle/ vacuum pans, DE aerator, SSHE & Filling machines.

We provide a solution for manufacturing tomatoes & tomato-based products from the smaller capacity (Lab/ R & D Model) to commercial production of 10000 LPH.

Previous post

Share

Next post