Processing tomato powder

The processing of fresh tomatoes into tomato powder can greatly increase its added value, and it is also a good way to solve the problem of low rot perishable season in tomatoes. First, the choice of raw materials. Fresh, ripe, bright red, and pest-free tomatoes are used as raw materials. Second, hot broken. Thermal fragmentation refers to a treatment method in which tomatoes are heated to 85°C immediately after they are crushed. Third, beating. In order to remove the skin and seeds of the tomatoes, a two-channel beater was used for beating. The screen diameter of the first beater is 0.8-1.0 cm, and the screen diameter of the second beater is generally 0.4-0.6 cm. The speed of the beater is generally 800-1200 rpm. The amount of pomace obtained after beating should generally be controlled between 4% and 5%. Fourth, vacuum concentration. Concentration methods include vacuum concentration and atmospheric concentration. Atmospheric Concentration Because of the high concentration temperature, the color and flavor of the tomato pulp are reduced, and the product quality is poor. Therefore, vacuum concentration is generally used. The temperature used for vacuum concentration is only about 50°C and the vacuum degree is 670 mmHg or more. Fifth, dry. Tomato concentrates are generally spray-dried and foam-dried. 1, spray drying method. The tomato concentrated slurry was homogenized prior to spray drying. Homogeneous pressure is 150-200 kg/cm2. Drying is usually carried out using a centrifugal or two-fluid or spray dryer with a cooling jacket on the tower wall. If the heating medium is pre-dehumidified dry air, the inlet air temperature during drying is generally about 150-160°C, the outlet air temperature is 77-85°C, and the feed concentration is generally 20%-30%. 2, foam drying method. The key to this drying method is mainly to form a stable foam in the tomato concentrate by adding foaming substances such as soy protein, globulin, fatty acid ester, sugar ester and glycerin monostearate. The temperature of the gas passing through the dryer is approximately 93° C., and the speed is approximately 100-130 m/s, which is added in a countercurrent manner. The drying time is determined by the characteristics of the product and the drying conditions used. Generally, the drying time can be 15-18 minutes.

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