Dehydrated vegetables
Taizhou Hongxin Food Co., Ltd.
Processing of tomato powder
Posted: 2012-3-7 changes: 2012-3-7 Click: 530

Storage processing: ripe tomatoes, either fresh, but can also be processed into a range of products, for example, tomato puree, tomato paste, tomato sauce, tomato juice, tomato powder, ketchup, tomato soup and tomato sauce . The past 10 years, with the improvement of people's living standard, the food industry also began rapid development. The food industry ingredients market and condiments market demand for tomato powder is also increasing. Tomato powder processing process as follows: tomato → washing → drying → selection → thermal fragmentation → beating → vacuum concentrated (a) the choice of raw materials to use fresh, ripe, bright red color, pest and disease-free tomatoes as raw material. (B) cleaning to remove the fruit attached to the sediment, pesticide residues and microorganisms. (C) the selection to remove decay, pest spots or poor color tomato. (D) hot broken tomato broken broken hot and cold broken. The thermal fragmentation refers to tomato broken immediately after heating to 85 ° C treatment. The thermal fragmentation method can tomato paste pectin esterase and poly galacturonic acid enzymes get timely passivation, pectin substances to retain the amount of the final proceeds of tomato products have higher consistency. (E) The beating beating the purpose is to remove the tomato skin and seeds. The dual-channel or three beater for beating, the first beater mesh aperture of 0.8 to 1.0 cm, mesh aperture of the second beater is generally 0.4 to 0.6 cm. The beater's speed is generally 800 to 1200 rev / min. Beating from the amount of bran in general should be controlled in 4% to 5%. (F) vacuum concentrated concentrated concentrated under vacuum and atmospheric pressure concentrated. Atmospheric enrichment due to the enrichment of high-temperature, heat tomato pulp will cause the color, flavor loss, poor product quality; concentrated under vacuum, the temperature is 50 ℃, the degree of vacuum for more than 670 mm Hg. (G) drying of tomato concentrate tomato concentrate drying methods, freeze-drying method, puffing drying, drum drying, the drying method of the foam layer and spray-drying method. (1) freeze-drying method used is the low temperature to freeze the tomato concentrate and water under high vacuum sublimation drying. Income tomato still retain their original structure, without prejudice to its original shape and size. Therefore, freeze-dried particles have a porous structure, and retains the original space occupied by water but not collapse, thus contributing to the rapid rehydration of the product. The energy consumption of the Act, and the freeze-drying equipment is very expensive, thus the high cost of the product. (2) The drying method of puffing drying method puffed puffing drying equipment to dry tomato concentrate. Usually requires an absolute pressure of 2.6 mm Hg to dehydration, the temperature of the tomato concentrate material is usually 60 ~ 70 ℃. In order to make the final product moisture content of 3%, the drying time is usually 90-5 minutes. The first product in the removal of the vacuum before cooling down to avoid the product bulk structure collapse, which is obtained from tomato powder is a thermoplastic. Tomato powder prepared by the legal system structure is hard, the volume concentrates almost volume and product rehydration poor performance. In addition, the extruded under vacuum conditions, the cost is relatively high, resulting in the price of the product is more expensive. (3) spray drying method before spray drying, should be homogenized tomato concentrate slurry. Homogeneous pressure is generally 150 to 200 kg / square cm. Centrifugal or second-rate style spray dryers generally use the tower wall with a cooling jacket (double wall of the tower, you can use air cooling and drying chamber wall temperature) to dry; if the heating medium is pre-dehumidification drying air, dry air inlet temperature is generally about 150 to 160 ° C and outlet air temperature of 77 ~ 85 ° C, the feed concentration is generally 20% to 30%. On the market today have been modified spray drying equipment can be used to process fruit and vegetable powder. Is the use of air as the drying gas and the drying medium inlet air temperature of 75 ~ 95 ℃, which can improve the speed of production; others and shake off water, air as the drying gas in the lower inlet air temperature (25-50 ℃) dry. However, all these spray dryer used to dry the tomatoes of the tower is very high, the cost increase resulting in the establishment of the factory. (4) the key to this drying method of drying method of the foam layer by adding a foaming material like soy protein, globulin, fatty acid esters, sugar esters and glycerol monostearate, etc. to form a stable foam in the tomato concentrate. Walter dryer gas temperature of about 93 ° C, speed of approximately 100 to 130 m / sec, to join in a countercurrent manner. Drying time depends on the characteristics of the product and dry conditions, a general drying time of 15 to 18 minutes. (5) the speed of the drum in the dry method roller is generally at 3.5 rpm, the vapor pressure of 3.5 kg / square cm spacing between the rollers is 0.2 mm. Of water vapor in order to make dry quickly away, need to Walter air, Walter airflow direction of rotation of the drum, namely countercurrent Walter; and control material collected air humidity of 15% to 20%. However, this drying method and can not really achieve the purpose of dried tomato powder. Because the product moisture content of at least 7% at 20 ℃ continue to use air drying for 24 hours or more. Otherwise, the moisture content of more than 7% of the product during storage, its color, flavor and nutritional value will be a serious decline.