Tomato powder is the original sauce made from Xinjiang field tomatoes, which is made into natural tomato powder after spray drying.
The processing process of tomato powder is as follows: tomato → cleaning → picking → crushing → beating → vacuum concentration → sterilization and canning
(1) Raw material selection
Choose fresh, mature, bright red in color, and pest free tomatoes as raw materials.
(2) Cleaning
Remove sediment, residual pesticides, and microorganisms attached to the fruit.
(3) Picking
Remove rotten, diseased or poorly colored tomatoes.
(4) Thermal fragmentation
The crushing methods for tomatoes include hot crushing and cold crushing. Thermal crushing refers to the process of heating tomatoes to 85 ºC immediately after crushing. As the hot crushing method can passivate the pectinesterase and poly galactose aldolase in tomato pulp in time, the amount of pectin material retained is large, and the final tomato products have high consistency.
(5) Beating pulp
The purpose of beating is to remove the skin and seeds of tomatoes. Using a dual or triple beater for refining, the mesh size of the first beater is 0.8-1.0 centimeters, and the mesh size of the second beater is generally 0.4-0.6 centimeters. The speed of the beater is generally 800-1200 rpm. The amount of slag obtained after refining should generally be controlled between 4% and 5%.
(6) Vacuum concentration
The methods of concentration include vacuum concentration and atmospheric pressure concentration. Due to the high concentration temperature at atmospheric pressure, heating the tomato slurry can lead to a decrease in color and flavor, resulting in poor product quality; The temperature used for vacuum concentration is around 50 ºC, and the vacuum degree is above 670 millimeters of mercury.
(7) Drying of tomato concentrate
There are many drying methods for tomato concentrate, including freeze drying, expansion drying, drum drying, foam layer drying and spray drying.
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