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 ingredients market and condiment market is increasing day by day. High-quality tomato powder can be rehydrated and processed into different concentrations of Tomato paste, Tomato Juice, Tomato Sauce and tomato soup, etc. Tomato powder can also be used directly as an ingredient in convenience foods, Snack Foods, soups, sauces, etc. In addition, tomato powder can also be used as a substitute for tomato in some special markets, such as geological exploration, army camping training, border posts such as islands and snow mountains, Nordic winter ski tourism, war and aerospace food.
The processing process of tomato powder is: tomato → cleaning → picking → crushing → pulping → vacuum concentration → sterilization canning
(1) Selection of raw materials
Use fresh, ripe, bright red tomatoes as raw materials.
Remove sediment, residual pesticides and microorganisms attached to the fruit.
Remove rotten, diseased, or poorly colored tomatoes.
(4) Thermal crushing
The crushing methods of tomatoes include hot crushing and cold crushing. Thermal crushing refers to a treatment method in which tomatoes are heated to 85°C immediately after crushing. Since the thermal crushing method can passivate the pectin esterase and polygalacturonase in the tomato pulp in time, the pectin substance is retained in a large amount, and the finally obtained tomato product has a high consistency.
The purpose of beating is to remove the skin and seeds of the tomatoes. Double or triple beaters are used for beating. The aperture of the screen of the first beater is 0.8 to 1.0 cm, and the aperture of the screen of the second beater is generally 0.4 to 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
The methods of concentration include vacuum concentration and atmospheric concentration. Due to the high concentration temperature of atmospheric concentration, the color and flavor of the 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) Drying of tomato concentrate
There are many drying methods for tomato concentrate, mainly freeze drying, puff drying, drum drying, foam layer drying and spray drying.
Xinghua Lvwei Foods Co.,Ltd
The name of our trading company is Xinghua Runyu Food Co.,Ltd.
Our production company name is Xinghua Lvwei Foods Co.,Ltd.
Both companies belong to our factory.We are a manufacturer of dehydrated vegetables.All kinds of dehydrated vegetable and fruit are manufactured and exported all the year round, including dehydrated carrots,onions,bell pepper,garlic,leek,cabbage,potato,chive,tomato,spring onion and many other products.We have long-term cooperation with many enterprises around the world, and our products are sold all over the world.
- Company Name: Xinghua Lvwei Foods Co.,Ltd
- Representative: Xing Yan Zhang
- Product/Service: Dehydrated Carrot , Dehydrated Chive , Dehydrated Onion , Onion Powder , Dehydrated Red Pepper , Dehydrated Green Pepper
- Capital (Million US $): 5980000RMB
- Year Established: 2012
- Total Annual Sales Volume (Million US $): US$5 Million - US$10 Million
- Export Percentage: 61% - 70%
- Total Annual Purchase Volume (Million US $): US$5 Million - US$10 Million
- No. of Production Lines: 5
- No. of R&D Staff: Fewer than 5 People
- No. of QC Staff: 5 -10 People
- OEM Services Provided: yes
- Factory Size (Sq.meters): 10,000-30,000 square meters
- Factory Location: Shalu Village,Xingdong Town, Xinghua City,Jiangsu Province,China
- Contact Person: Mr. Wang
- Tel: 13852871828
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