Tomato paste is a staple condiment in both industrial and household kitchens, and modern production requires strict control over quality, color, and viscosity. The industrial tomato paste processing line in China begins with selecting ripe, firm tomatoes with high solids and natural sugar-to-acid balance.
After sorting, tomatoes are washed thoroughly to remove soil, pesticides, and surface impurities. Crushed tomatoes are preheated rapidly to inactivate enzymes such as polyphenol oxidase and pectinase. This step is essential to prevent darkening of the paste and maintain smooth texture.
Pulping separates seeds, skin, and fibers, usually through multi-stage sieving. The refined pulp is then blended, adjusting salt, sugar, or acidity to match regional market preferences. Vacuum concentration reduces water content while preserving nutrients and natural color. Depending on the required Brix, tomato paste can range from 28% to 38%.
Sterilization ensures microbiological safety, and filling is conducted under aseptic or hot-fill conditions. For glass bottles and cans, secondary sterilization is often applied to ensure shelf stability. Modern lines include automation for blending, filling, and quality monitoring, making production scalable for small, medium, or large factories.