Tomatoes are rich in nutritional value. Making tomatoes into powder can make it more convenient to eat. The chemical composition of tomato powder shows that it can replace part of the grain by-products. It is mass-produced in the United States, Portugal, France, the Netherlands and Egypt. And in countries where tomatoes are processed, the price of tomato powder is low.

Chinese name

Tomato powder

Introduction

Make consumption more convenient

Ingredients

< p>Fresh, ripe, bright red color, free of diseases and insect pests

Heat crushing

Chop the tomatoes and heat them to 100℃ immediately

Tomatoes

Fresh, ripe, bright red color, free of diseases and insect pests

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Tomatoes

< p>Tomatoes, whose scientific name is tomato, are rich in nutrients and have a beautiful and charming appearance

Tomatoes (6 photos)

; they are both a delicious dish and a It is a beautiful fruit among fruits and has many functions. It is called a magical fruit among vegetables.

Method

1. Selection of raw materials. First use fresh, mature, bright red tomatoes that are free of diseases and insect pests as raw materials, and then clean the raw materials.

2. Thermal crushing. Hot crushing means that tomatoes are chopped and immediately heated to 100°C.

3. Beating. In order to remove the skin and seeds of tomatoes, a double-pass beater is used for beating. The screen aperture of the first beater is 0.8-1.0 cm, and the screen aperture of the second beater is generally 0.4-0.6 cm. The speed of the beater is generally 800-1200 rpm.

4. Vacuum concentration. Concentration methods include vacuum concentration and normal pressure concentration. Due to the high temperature of concentration, normal pressure concentration will cause the color and flavor of tomato slurry to decrease, resulting in poor product quality. Therefore, vacuum concentration is generally used. The temperature used for vacuum concentration is only about 50°C, and the vacuum degree is above 670 mmHg.

5. Drying. Tomato concentrate generally adopts spray drying method and foam drying method.

1. Spray drying method. The tomato concentrate slurry is homogenized before spray drying. The homogeneous pressure is 150-200 kg/cm2; generally, a centrifugal or two-fluid or spray dryer with a cooling jacket on the tower wall is used for drying. If the heating medium is pre-dehumidified dry air, then 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 to form a stable foam in the tomato concentrate by adding foaming substances such as soy protein, globulin, fatty acid esters, sugar esters and glyceryl monostearate. The temperature of the gas passing through the dryer is about 93°C, the speed is about 100-130 meters/second, and it is added in a counter-current manner. The drying time depends on the characteristics of the product and the drying conditions used. Generally, the drying time is 15-18 minutes. [1]

Reference materials