{"id":676,"date":"2025-12-19T01:25:24","date_gmt":"2025-12-19T09:25:24","guid":{"rendered":"https:\/\/taichytomato.com\/?p=676"},"modified":"2026-01-11T18:55:15","modified_gmt":"2026-01-12T02:55:15","slug":"what-is-cold-break-tomato-paste","status":"publish","type":"post","link":"https:\/\/taichytomato.com\/tl\/what-is-cold-break-tomato-paste\/","title":{"rendered":"Cold Break Tomato Paste: Mga Espesipikasyon, Proseso, Kagamitan, at Mga Aplikasyon"},"content":{"rendered":"<h2 class=\"wp-block-heading\">Pangkalahatang-ideya ng Cold Break Tomato Paste<\/h2>\n\n\n\n<p>Sa pandaigdigang industriya ng pagpoproseso ng kamatis, ang pagpili ng tamang paraan ng pagpoproseso ay direktang nakakaapekto sa viscosity, kulay, at lasa ng huling produkto. <strong>cold break tomato paste<\/strong> ay malawak na pinipili ng mga tagagawa na nagbibigay-priyoridad sa maliwanag na pulang kulay, sariwang aroma ng kamatis, at mataas na solubility.<\/p>\n\n\n\n<p>Ipinaliliwanag ng gabay na teknikal na ito <strong>kung ano ang cold break tomato paste<\/strong>, ang resulta nito at katangian ng produkto, detalyadong espesipikasyon, linya ng pagpoproseso, kagamitan, lohika sa presyo, at mga industriyal na aplikasyon. Ito ay dinisenyo para sa mga tagagawa ng pagkain, mamimili ng sangkap, at mga tagapangasiwa ng kalidad.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Ano ang Cold Break Tomato Paste?<\/h2>\n\n\n\n<p>Ang cold break tomato paste ay ginagawa sa pamamagitan ng pagpapainit ng bagong durug na kamatis hanggang sa <strong>humigit-kumulang 65\u201375\u00b0C<\/strong> bago sumailalim sa enzymatic na paggamot at konsentrasyon.<\/p>\n\n\n\n<p>Hindi tulad ng hot break na proseso, ang mas mababang temperatura na ito ay bahagyang nagde-deactivate ng mga natural na enzyme na nagde-degrade ng pectin. Bilang resulta, ang estruktura ng pectin ay bahagyang nasisira, na nagreresulta sa isang paste na may <strong>mas mababang viscosity at mas mataas na flowability<\/strong>.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Bakit Tinatawag na \u201cCold Break\u201d?<\/h3>\n\n\n\n<p>Ang salitang \u201ccold\u201d ay relative. Ito ay tumutukoy sa <strong>mas mababang pre-heating temperature<\/strong> kumpara sa hot break na proseso, na karaniwang lumalampas sa 85\u2013100\u00b0C.<\/p>\n\n\n\n<p><strong>Pangunahing Resulta:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mas maliwanag na pulang kulay<\/li>\n\n\n\n<li>Mas sariwang aroma ng kamatis na hinog sa vine<\/li>\n\n\n\n<li>Mas malabnaw na konsistensya<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image aligncenter size-full is-resized\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"1024\" src=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break.jpg\" alt=\"hot break vs cold break\" class=\"wp-image-3309\" style=\"width:579px;height:auto\" srcset=\"https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break.jpg 1024w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break-300x300.jpg 300w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break-150x150.jpg 150w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break-768x768.jpg 768w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break-12x12.jpg 12w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break-600x600.jpg 600w, https:\/\/taichytomato.com\/wp-content\/uploads\/2025\/12\/hot-break-vs-cold-break-100x100.jpg 100w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Kinalabasan at Katangian ng Produkto ng Cold Break Tomato Paste<\/h2>\n\n\n\n<p>Pag-unawa sa <strong>kinalabasan at katangian ng produkto<\/strong> ay mahalaga kapag pumipili ng tomato paste para sa downstream processing.<\/p>\n\n\n\n<p>Pangunahing katangian ay kinabibilangan ng:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Mas mababang viscosity<\/strong> (mas mataas na Bostwick na halaga)<\/li>\n\n\n\n<li><strong>Mahusay na solubility<\/strong> sa mga sistemang nakabase sa tubig<\/li>\n\n\n\n<li><strong>Makulay na pulang kulay<\/strong> (mas mataas na a\/b na halaga)<\/li>\n\n\n\n<li><strong>Bago, maasim na lasa<\/strong> nang walang sobrang lutong na nota<\/li>\n<\/ul>\n\n\n\n<p>Ang mga katangiang ito ay ginagawang ang cold break tomato paste ay partikular na angkop para sa mga produktong nangangailangan ng makinis na tekstura at madaling dispersyon.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\"><a href=\"https:\/\/taichytomato.com\/tl\/hot-break-vs-cold-break-tomato-paste-full-comparison-differences-and-applications\/\" data-type=\"post\" data-id=\"3057\">Cold Break vs. Hot Break Tomato Paste<\/a>: Teknikal na Paghahambing<\/h2>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Parameter<\/th><th>Cold Break (CB)<\/th><th>Hot Break (HB)<\/th><\/tr><\/thead><tbody><tr><td>Temperatura ng Pag-init<\/td><td>65\u201375\u00b0C<\/td><td>85\u2013100\u00b0C<\/td><\/tr><tr><td><a href=\"https:\/\/taichytomato.com\/tl\/viscosity-metric-summary-tomato-paste\/\" data-type=\"post\" data-id=\"2922\">Viscosity<\/a><\/td><td>Mas Mababa<\/td><td>Mas Mataas<\/td><\/tr><tr><td>Bostwick (30 seg)<\/td><td>6.0\u201310.0 cm<\/td><td>3.5\u20135.5 cm<\/td><\/tr><tr><td><a href=\"https:\/\/taichytomato.com\/tl\/l-and-a-b-values-tomato-paste\/\" data-type=\"post\" data-id=\"2928\">Kulay (a\/b)<\/a><\/td><td>\u2265 2.10 (maliwanag na pula)<\/td><td>1.90\u20132.05<\/td><\/tr><tr><td>Lasa<\/td><td>Sariwa, magaan<\/td><td>Malalim, niluto<\/td><\/tr><tr><td>Karaniwang Mga Aplikasyon<\/td><td>Ketchup, katas<\/td><td>Sawsaw, palaman sa pizza<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Cold Break Tomato Paste Specification<\/h2>\n\n\n\n<p>Tumpak na mga espesipikasyon ang nagsisiguro ng pagkakapareho ng pormulasyon at matatag na pagganap sa produksyon.<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table class=\"has-fixed-layout\"><thead><tr><th>Parameter<\/th><th>Cold Break Specification<\/th><\/tr><\/thead><tbody><tr><td>Mga Opsyon sa Brix<\/td><td><strong><a href=\"https:\/\/taichytomato.com\/tl\/product\/28-30-brix-tomato-paste\/\" data-type=\"product\" data-id=\"562\">28\u201330%<\/a><\/strong>, <strong><a href=\"https:\/\/taichytomato.com\/tl\/product\/drum-tomato-paste-36-38\/\" data-type=\"product\" data-id=\"296\">36\u201338%<\/a><\/strong><\/td><\/tr><tr><td><a href=\"https:\/\/taichytomato.com\/tl\/tomato-paste-ph-what-it-is-why-it-matters-and-how-to-ensure-quality\/\" data-type=\"post\" data-id=\"3065\">pH<\/a><\/td><td>\u2264 4.5<\/td><\/tr><tr><td>Bostwick<\/td><td>6.0\u201310.0 cm \/ 30 sec<\/td><\/tr><tr><td>Kulay (a\/b)<\/td><td>\u2265 2.10<\/td><\/tr><tr><td>Mga Additives<\/td><td>Wala (100% na kamatis)<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Taichy Food ay nagsusupply ng pareho <strong>cold break tomato paste 28\u201330 Brix<\/strong> at <strong>cold break tomato paste 36\u201338 Brix<\/strong>, na ginawa alinsunod sa mahigpit na internasyonal na mga pamantayan sa kaligtasan at kalidad ng pagkain.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Cold Break Tomato Paste Process<\/h2>\n\n\n\n<p>Ang <strong>proseso ng cold break tomato paste<\/strong> ay dinisenyo upang mapanatili ang kulay at aroma habang nakakamit ang nais na konsentrasyon ng solids.<\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Mga Hakbang sa Pagpoproseso<\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Pagpili at Paglilinis ng Raw Material<\/strong> \u2013 Ganap na hinog, mataas na solidong kamatis lamang<\/li>\n\n\n\n<li><strong>Pagdurog at Pagpapainit sa Mababang Temperatura<\/strong> \u2013 Kinokontrol sa 65\u201375\u00b0C<\/li>\n\n\n\n<li><strong>Pagpapino<\/strong> \u2013 Pagtanggal ng balat at buto<\/li>\n\n\n\n<li><strong>Vacuum Evaporation<\/strong> \u2013 Pagtanggal ng tubig sa ilalim ng nabawasang presyon<\/li>\n\n\n\n<li><strong>Aseptic Filling<\/strong> \u2013 Tinitiyak ang mas mahabang shelf life<\/li>\n<\/ol>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Concentrator Tomato Paste Cold Break System<\/h2>\n\n\n\n<p>A <strong>concentrator tomato paste cold break system<\/strong> ay mahalaga sa paggawa ng mga produktong may mataas na Brix nang walang thermal na pinsala.<\/p>\n\n\n\n<p>Mga pangunahing bentahe:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Maingat na evaporation sa mababang temperatura<\/li>\n\n\n\n<li>Matatag na pagpapanatili ng kulay<\/li>\n\n\n\n<li>Epektibong konsentrasyon hanggang 36\u201338 Brix<\/li>\n<\/ul>\n\n\n\n<p>Pinapayagan ng teknolohiyang ito ang CB paste na mapanatili ang sariwang lasa habang natutugunan ang mga pang-industriyang pangangailangan sa konsentrasyon.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Pangkalahatang-ideya ng Cold Break Tomato Paste Equipment<\/h2>\n\n\n\n<p>Ang paggawa ng premium na CB paste ay nangangailangan ng espesyal na <strong>cold break tomato paste equipment<\/strong>, kabilang ang:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Mga tubular na pre-heater na mababa ang temperatura<\/li>\n\n\n\n<li>Mga sistema ng kontrol sa Enzymatic<\/li>\n\n\n\n<li>Mga vacuum evaporator na mataas ang kahusayan<\/li>\n\n\n\n<li>Mga aseptikong sterilizer at filler<\/li>\n<\/ul>\n\n\n\n<p>Bawat bahagi ay kinakalibrate upang maprotektahan ang kulay, aroma, at daloy.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Konstruksyon ng Cold Break Tomato Paste Line<\/h2>\n\n\n\n<p>Isang kumpleto <strong>cold break tomato paste line<\/strong> nag-iintegrate ng paghawak ng hilaw na materyales, thermal na kontrol, konsentrasyon, at aseptikong packaging.<\/p>\n\n\n\n<p>Karaniwang mga format ng output:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong><a href=\"https:\/\/taichytomato.com\/tl\/product\/220l-drum-tomato-paste\/\" data-type=\"product\" data-id=\"2369\">220L aseptic drums<\/a><\/strong><\/li>\n\n\n\n<li>Mga lata (para sa karagdagang repacking)<\/li>\n<\/ul>\n\n\n\n<p>Ang linya ay na-optimize para sa parehong export at OEM supply chains.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Presyo ng Cold Break Tomato Paste: Market Insights<\/h2>\n\n\n\n<p>Ang <strong>presyo ng cold break tomato paste<\/strong> nag-iiba batay sa ilang mga pang-industriyang salik:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Brix level<\/strong> (36\u201338 Brix ay may premium)<\/li>\n\n\n\n<li><strong>Taon ng ani at kalidad ng kamatis<\/strong><\/li>\n\n\n\n<li><strong>Enerhiya at kahusayan sa proseso<\/strong><\/li>\n\n\n\n<li><strong>Format ng packaging<\/strong> (220L aseptikong drum)<\/li>\n<\/ul>\n\n\n\n<p>Ang presyo ng Cold break tomato paste ay malaki ang pagkakaiba-iba depende sa Brix level, packaging, at seasonal na availability ng raw material.<\/p>\n\n\n\n<p>Para sa tumpak, real-time na presyo, inirerekomenda ang direktang pagtatanong sa supplier.<\/p>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Mga aplikasyon ng Tomato Paste Cold Break<\/h2>\n\n\n\n<p>Dahil sa mga functional na katangian nito, malawakang ginagamit ang tomato paste cold break sa:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li><strong>Produksyon ng Ketchup<\/strong> \u2013 Maliwanag na kulay at madaling ibuhos na tekstura<\/li>\n\n\n\n<li><strong>Katas ng kamatis at mga sopas<\/strong> \u2013 Mataas na solubility<\/li>\n\n\n\n<li><strong>Mga pampalasa<\/strong> \u2013 Maayos, hindi gelling na konsistensya<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Bakit Pumili ng Taichy Food?<\/h2>\n\n\n\n<p>Bilang isang propesyonal na tagagawa at exporter ng tomato paste, nag-aalok ang Taichy Food ng:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Matatag na mga espesipikasyon ng cold break tomato paste<\/li>\n\n\n\n<li>OEM at customized na solusyon sa packaging<\/li>\n\n\n\n<li>Mapagkakatiwalaang bulk supply para sa mga industriyal na kliyente<\/li>\n\n\n\n<li>Teknikal na dokumentasyon at mga specification sheet<\/li>\n<\/ul>\n\n\n\n<hr class=\"wp-block-separator has-alpha-channel-opacity\"\/>\n\n\n\n<h2 class=\"wp-block-heading\">Humiling ng Sample o Quotation<\/h2>\n\n\n\n<p>Makipag-ugnayan sa aming sales team upang:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Tanggapin <strong>mga espesipikasyon ng cold break tomato paste<\/strong><\/li>\n\n\n\n<li>Humiling ng mga sample<\/li>\n\n\n\n<li>Kumuha ng kompetitibong presyo ng pagtatanong<\/li>\n<\/ul>\n\n\n\n<p><strong><a href=\"https:\/\/taichytomato.com\/tl\/contact\/\" data-type=\"page\" data-id=\"106\">[Mag-Inquire Ngayon]<\/a><\/strong><\/p>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>Alamin kung paano ginagawa ang Cold Break na tomato paste at kung bakit ito ang perpekto para sa mga sarsa at sopas. Nag-aalok ang Taichy Food ng mataas na kalidad na CB tomato paste sa bulk na may global na export at OEM na mga opsyon.<\/p>","protected":false},"author":4,"featured_media":657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_seopress_robots_primary_cat":"26","_seopress_titles_title":"Cold Break Tomato Paste | Specifications, Process & Price","_seopress_titles_desc":"Cold break tomato paste with 28\u201330 Brix and 36\u201338 Brix options. View specifications, production process, equipment, and get bulk price quotes.","_seopress_robots_index":"","site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[26],"tags":[93,92,197,91],"class_list":{"0":"post-676","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-information","8":"tag-cb-tomato-paste-manufacture","9":"tag-cold-break","10":"tag-product-information","11":"tag-tomaoto-paste-manufacture-near-you"},"acf":[],"_links":{"self":[{"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/posts\/676","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/comments?post=676"}],"version-history":[{"count":0,"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/posts\/676\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/media\/657"}],"wp:attachment":[{"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/media?parent=676"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/categories?post=676"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/taichytomato.com\/tl\/wp-json\/wp\/v2\/tags?post=676"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}