With the rapid development of domestic market and international trade demand, along with the improvement of people's living standards, the food industry has also begun to develop rapidly, and the demand for tomato powder in the food industry raw material market and condiment market is increasing day by day. sky. High-quality tomato powder can be rehydrated and processed into different concentrations of tomato paste, tomato juice, tomato paste, tomato soup, etc. Tomato powder can also be directly used as ingredients for convenience foods, snack foods, soups, sauces, etc. In addition, Dehydrated Tomato can also be used as a substitute for tomatoes in some special markets, such as geological exploration, military camping training, and border posts such as islands and snow-capped mountains. , Nordic winter ski tours, war and space food all use Dehydrated Tomato Kernels.


The processing flow of Dehydrated Tomato Powder is: tomato → washing → picking → crushing → beating → vacuum concentration → sterilization canning
(1) Selection of raw materials
Fresh, ripe, bright red tomatoes are used as raw materials.
(2) Cleaning
Remove sediment, residual pesticides and microorganisms adhering to the fruit.
(3) Select
Remove rotten, diseased, or poorly colored tomatoes.
(4) Thermal crushing
The crushing methods of tomatoes include hot crushing and cold crushing. Hot pulverization refers to the processing method in which tomatoes are heated to 85°C immediately after pulverization. Since the thermal pulverization method can passivate the pectinesterase and polygalacturonase in the tomato pulp in time, a large amount of pectin substances are retained, and the final tomato product has a high consistency.
(5) beating
The purpose of beating is to remove the skin and seeds from the tomatoes. Double or triple dozen are used for beating. The aperture of the screen of the first beater is 0.8-1.0 cm, and the aperture of the screen of the second beater is generally 0.4-0.6 cm. The speed of the beater is generally 800 to 1200 rpm. The amount of skin residue obtained after beating should generally be controlled at 4% to 5%.
(6) vacuum concentration concentration
The methods include vacuum concentration and atmospheric concentration. Due to the high concentration temperature of atmospheric concentration, the color and flavor of tomato pulp will be reduced when heated, and the product quality will be poor; while the temperature used in vacuum concentration is about 50 °C, and the vacuum degree is above 670 mmHg.
(7) Dried tomato concentrate of tomato concentrate
There are many drying methods, mainly freeze drying, puff drying, drum drying, foam layer drying and spray drying.