Naturally Dehydrated Baked Edible Tomato Powder

The main problems in the production of tomato powder
During the pretreatment, concentration, drying and storage of tomatoes, in addition to physical changes, a series of chemical changes will also occur at the same time, which will affect the color, flavor, nutritional value, rehydration rate and shelf life of tomato powder. Therefore, the original color, flavor and nutrients of tomatoes should be preserved to the greatest extent during the production process to produce products with a long shelf life. In addition, it is extremely important to choose reasonable packaging materials and storage conditions. In general, some of the main problems existing in the production of tomato powder are as follows.
1. Due to the thermoplasticity of tomato powder, tomato powder tends to stick to the wall under the high temperature used, so that the product will overheat when it is dry, which will affect the color, flavor and nutritional value of the product.
2. Because tomato powder has strong hygroscopicity, it easily absorbs water from the air, which increases the moisture content of tomato powder. When the water content of tomato powder is high, the product is easy to stick and form agglomerates. During storage, the activities of microorganisms and enzymes increase, and the rate of non-enzymatic browning reaction increases, so that the quality of the product drops rapidly.
3. When the tomato powder is stored, the storage conditions will seriously affect the stability of the color, flavor and nutritional value of the tomato powder. Therefore, the best storage conditions should be selected, such as the storage temperature, humidity, and inert gas.
4. During storage, tomato powder may produce an unpleasant flavor, and this flavor may be caused by the low content of fat or lycopene being oxidized. Therefore, attention should be paid to solve the rancidity caused by oxidation. And the flavor problem brought by it.
5. Use different crushing methods to crush the tomatoes, the final consistency of the obtained tomato pulp is different, and the obtained tomato powder has different effects when rehydrating. For the tomato powder obtained by the cold crushing method, since most of the pectin in it has been degraded, the effect is very unsatisfactory during the rehydration process, and sedimentation will occur within 60s; while the tomato powder obtained by the thermal crushing method is reconstituted. When the water is reformed, it maintains a homogeneous state without sedimentation. The tomato powder obtained by different crushing methods can be used for different purposes to produce tomato powder with different viscosities to meet the needs of the market. Tomato powder produced by cold crushing, thermal crushing and superheat crushing methods already exist in foreign markets. The final viscosity of the products is different, but they can be used for different processing purposes.
6. During the processing and storage of tomatoes, the color will gradually darken, which is mainly caused by non-enzymatic browning and oxidation and isomerization of lycopene. Therefore, how to control the non-enzymatic browning of the product and the oxidation of lycopene is very important.
7. Tomato flavor can be said to be a very important part of quality. The flavor of tomatoes changes during concentration, drying and storage. How to choose the appropriate concentration, drying and storage conditions is a very important issue.

If you buy too many fresh vegetables, if you can’t store them for a long time, they will always go bad. They will also rot in the refrigerator, and they also take up space. They will not taste good for a long time, and their nutrients will be lost. Now it’s better, since Dehydrated vegetables , You can eat nutritious and reliable vegetables anytime, anywhere, and also make vegetable powder, Vegetables Powder can be eaten with bubbles, Dehydrated garlic soup and cold noodles can be eaten.

Dehydrated potato flour.

Ingredient Description:
Dehydrated tomato powder is made from field fresh tomatoes that have been properly washed, trimmed, air-dried and processed through a number of different washing, sorting and food safety procedures before Natural Organic Tomato Powder is reprocessed into a specific food grade tomato powder powder steam Sterilization or irradiation steps are added to the cut size to provide low microbial and proven pathogen killing steps.
GMO free
metal detection
Products through metal detectors and rare earth magnet sets.
At manufacturer: FE 1.0, non-FE 1.6mm, SS 1.5mm
Sensory evaluation: high quality tomato powder
Appearance: Natural product color
Flavor: High nutrition and delicious tomato powder
Size: 60-100 mesh
Moisture: 7% max
Specification: kg
Packing: 20kg/double blue polyethylene lined bag, heat sealed, outer carton
Storage: Store the product fresh and dry at 20-25°C without exposing the product.
Shelf life:
The shelf life of the product is 24 months from the date of manufacture, in the original packaging and stored under the above conditions.