رب گوجه اسپتیک بریکس 36-38%

رب گوجه تهیه شده از گوجه‌های تازه با رنگ و طعم واقعی گوجه بدون مواد افزودنی. بسته‌بندی شده در کیسه‌های اسپتیک و بشکه‌های فلزی 220 لیتری.

رب گوجه اسپتیک بریکس 36-38%

رب گوجه تهیه شده از گوجه های تازه با رنگ و طعم واقعی گوجه بدون مواد افزودنی. بسته بندی شده در کیسه های اسپتیک و بشکه های فلزی 220 لیتری.

رب گوجه اسپتیک

هات بریک - کلد بریک

رب گوجه فرنگی اسپتیک اولین محصولی بود که تاپ‌مرس در شروع کار خود ارائه کرد.

محصولی با رنگ و طعم بی‌نظیر گوجه ایرانی در سطح جهانی که در خطوط تولید ایتالیایی پردازش و بسته‌بندی شده است. برای به دست آوردن یک کیلوگرم رب گوجه اسپتیک به تغلیظ 7 کیلوگرم گوجه تازه نیاز است، به همین دلیل این محصول بسیار غنی و با ارزش است. تولیدکنندگان در کشورهای مختلف اروپایی، آسیایی و آفریقایی برای داشتن همیشگی روح گوجه تازه در محصولات خود از رب گوجه اسپتیک تاپ‌مرس به عنوان مواد اولیه استفاده می‌کنند.

Tomato Flavor
طعم واقعی
Tomato Texture
بافت متراکم
رنگ طبیعی
کاربرد در بسیاری از محصولات

آنالیز رب گوجه اسپتیک

آنالیز رب گوجه اسپتیک

مشخصات رب گوجه فرنگی

بسته بندی و تحویل

نیاز به مشاوره دارید؟

برای خرید رب گوجه اسپتیک

فرم را پر کنید تا کارشناسان ما در سریع‌ترین زمان ممکن با شما تماس بگیرند.

کاربردهای رب گوجه اسپتیک

The first application of concentrated tomato paste is the production of packaging tomato paste in regions and seasons where there isn’t any access to fresh tomatoes. Packing tomato paste in aseptic bags makes products last up to 2 years. according to the amount of daily consumption required producers of packaging tomato paste in all regions and seasons can use aseptic bags.

one of the most important applications of concentrated tomato paste is the production of sauces such as ketchup, barbecue sauce, etc. Many producers prefer to use ready-made tomato paste instead of processing fresh tomatoes. The elimination of the steps of washing, sorting tomatoes, adding, and concentrating tomato juice greatly increases speed and reduces the cost of energy consumption in production. In addition, the use of ready-made tomato paste eliminates the risk of sugar caramelization during the process of mixing with the sauce paste and makes raw materials uniform for all the sauces produced. Also, this product is used in the production of all canned foods such as tomato paste in the recipe for canned beans.

مراحل تولید رب گوجه اسپتیک


Fresh tomatoes enter the washing ponds and after being washed twice, enter the sorting section. At the end of this section, the sorted tomatoes are crushed and the mixture of tomato juice and tomato pieces is directed to the next stage using a liquid pump.


Tomato juice enters to the pre-heater to heat up and destroy enzymes and bacteria and reaches a temperature of 80 -90 °C.

The heated tomato juice enters the dehydrating & filtering section. In this step, all the solid particles, seeds, skin, and tomato flesh are separated.
The obtained pure tomato juice is stored in storage tanks to enter the cooking and concentration stage.
Pure tomato juice becomes thicker in the concentration system and evaporators with the methods of falling & circulation until it reaches the desired Brix degree.
Automatic control systems constantly and carefully monitor the concentration process and product conditions are checked by experts.

The tomato paste enters the pasteurizer and then enters the storage tank. This device puts the product into aseptic bags under fully controlled pressure and temperature conditions.

FAQs about Tomato Paste

Frequently asked questions about Tomato Concentration in Aseptic Bags.

Brix is a measure of the amount of dissolved solid content in a liquid, which is also known as TSS (Total Soluble Solids). Tomato paste is usually produced with Brix 32 to 38 and packed with Brix 25 to 27
The most important difference between homemade tomato pastes and industrially produced tomato paste is in the process of cooking and concentrating tomato juice. In the home method, tomato juice is boiled in a traditional way and in free conditions at a temperature of 100 degrees Celsius until it is cooked and concentrated. But in the industrial method, the concentration operation is performed under vacuum conditions and a temperature of about 70 degrees Celsius, which leads to the preservation of the natural taste and color of the tomato.
If industrial tomato paste is stored in aseptic barrels, it will have a shelf life of 3 to 5 years. But if you keep it in the open and unprotected, it will spoil in less than a week.