The multi-flavored tomato soup is a kind of sweet, sour and spicy compound taste, bright color, and beautiful appearance. It is made from tomato as raw material, supplemented with sugar, ginger mud, acid and other auxiliary materials, and obtained through a reasonable sugar infiltration process. Vegetable sugar products. The product overcomes the disadvantages of high sugar content, monotonous taste and the like of the traditional tomato tart, and has the physiological effects of sweating, appetizing and the like of ginger. Product processing technology and processing problems should be noted as follows: First, the process of selection of materials → cleaning → blanching peeled → repair cutting → hardening → low sugar cooking → impregnation → high sugar cooking → impregnation → baking Dry → Shaping → Packaging → Finished Products. Second, the operating points 1 Select the material to choose fresh tomatoes, color red, fruit shape and flavor are good, not harmed by pests, pulp hardness, fleshy fruit, less seeds, less juice, strong cooking, yield It is most suitable for long, round varieties such as Luocheng No. 1 and Qiguo. 2 Wash the tomato into the sink and wash the skin. 3 blanched and peeled. Pour the tomato into hot water at 95°C to 98°C for 1 minute. Peel it easily until the epidermis becomes detached. Immediately remove the tomato into cold water and peel. 4 After trimming the cut tomatoes and peeling them, use a knife to dig the worm's eyes and cut them into two. 5 Hardening The diced tomato pieces are poured into calcium chloride solution with a concentration of 0.6% and soaked for 2 hours to 2.5 hours. 6 Low-sugar cooking and impregnation Preparation of sugar liquid with a concentration of 18% to 20%, the amount determined according to the raw material and sugar pot. Add 2% ginger (mashed fresh ginger) to prepare sugar ginger juice. The sugar ginger juice is heated to boiling, and then the tomato is poured, boiled for 10 minutes to 15 minutes, adjusting the sugar concentration is maintained at about 20%, poured into a dipping tank, soaked for 24 hours. 7 High sugar cooking and dipping Preparation of sugar concentration of 40% by adding 0.2% to 0.3% of citric acid, 2% ginger, heating to boiling, the impregnated tomato into the pot and boil. During the period of time, add sugar once every several minutes so that the sugar concentration will always reach about 50% to 55%, the pH value will be 2.5 to 3, and the cooking time will be 10 minutes to 15 minutes. The tomato will change from hard to soft and stop heating. 48 hours. 8 Drying Dip the immersed tomatoes in the sugar liquor, rinse and drain the attached sugar liquid, and place them evenly on the baking tray and place them in the oven at 60°C～65°C. Bake at a temperature of about 10 hours, and pour the plate upside down, and then continue to dry at 50°C for 24 hours. After baking, cool until it is cool, touch it with hands, not damp, and be flexible. 9 Shaping and packing Tomato tarts are packed and packed. Third, the product quality standards 1 sensory indicators color: dark red; taste: sweet and sour taste, there are ginger and spicy, and there are tomato fruit flavor; organizational form: fruit shape full, transparent, tough and flexible entrance. 2 Physical and chemical indicators Sugar content: 50% to 55%; Moisture: 18% to 20%. 3 Microbiological indicators are free from corruption caused by pathogenic bacteria. IV. Quality Problems and Solutions Easily Occurring in Production 1 Dry shrinking causes insufficient sugar or uneven sugar in the preserved fruit. After drying, the fruit surface shrinks and is not full, which seriously affects the sensory quality of the product. The following measures can be taken to prevent shrinkage. (1) When the sugar is soaked, the sugar concentration should gradually increase from low to high, so that the sugar can fully and evenly penetrate into the tomato tissue. If conditions permit, vacuum infusion sugar process should be used. (2) Hydrocolloids such as gelatin, pectin, CMC-Na, carrageenan and the like may be added to the permeate of sugar ginger, and the function of these hydrocolloids is to fill the tomato tissues, so that the product is plump, transparent, and lustrous. (3) If large quantities of commercial products are produced, the dried tomato pods can be immersed in a 0.6% solution of carrageenan, removed by draining, and dried at a temperature of 80°C to 85°C for 15 minutes to 20 minutes to make the surface dry. Form a layer of dense gel coat to improve the product's sensory quality. 2 During the browning process of the product, in order to prevent discoloration of the tomato, sodium sulfite may be added as a color-protecting agent, and the ratio of sodium bisulfite to water is 1:5. Adding a good color-protecting agent to the sugar water for sugar cooking, the amount of which is 0.2% of the weight of the sugar water. 3 Method of preventing boiled by rotting: (1) Select ripening period of tomato as processing raw material; (2) Using intermittent heating method, heating time is not easy to be too long; (3) Hardening treatment should be performed before cooking. 4 Shelf Life Problem The product can be stored for 3 months at room temperature. If more time is required, the following measures can be taken: (1) Ensure that storage conditions should be stored in an environment with good hygienic conditions, ventilation, and a temperature of about 10°C; (2) Vacuum packaging; (3) Filling in sugar liquids Add a small amount of preservatives, such as sodium benzoate or potassium sorbate.
Freeze Drying
The full name is Vacuum Freeze Drying, also known as Drying by
Sublimation. It is used to freeze the liquid material into a solid.
Under the conditions of low temperature and pressure reduction, the
sublimation performance of ice is utilized, A method to dehumidify the material to achieve the purpose of drying.
Vacuum freeze-drying to a large amount of water-containing substances, pre-cooled to freeze the solid. The
water vapor is then sublimed directly from the solids under vacuum
while the material itself remains in the ice shelf when it is frozen, so
it dries and remains unchanged in volume and becomes porous with good
rehydration performance. Freeze-dried vegetables
or foods, its most important feature is to retain the color, smell,
taste, shape and original nutrients of nutrients, also known as
aerospace food, is today's natural, green, safe and nutritious food.
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Production Specification Sheet
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Product Name
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Goji Powder
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Country of Origin
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Ningxia in China
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ANALYSIS
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SPECIFICATTION
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TEST METHODS
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Product Name
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FD Goji Powder
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SD Goji Powder
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Color
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Orange-yellow or Orange-red
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Organoleptic Inspection
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Odor
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Characteristic, no other odor
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Organoleptic Inspection
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Taste
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Characteristic
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Organoleptic Inspection
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Characters/Appearance
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Fine particles or powder, slightly caking
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Organoleptic Inspection
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Impurity
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No visible foreign material
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Organoleptic Inspection
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Loss on drying/Moisture(%)
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NMT 10.0
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NMT 8.0
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GB5009.3
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Total Sugar(glucose%)
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NLT 40.0
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NLT 20.0
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GB/T18672
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Protein(%)
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NLT 4.0
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NLT 4.0
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GB5009.3
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Leads(Pb) mg/kg
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NMT 0.5
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NMT 1.0
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GB5009.12
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Arsenic(As) mg/kg
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NMT 0.3
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NMT 0.5
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GB/T5009.11
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Total Plate Count(cfu/g)
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NMT 30000
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GB4789.2
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Coliform(MPN/100g)
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NMT 90
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NMT 30
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GB4789.3
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Mold(cfu/g)
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NMT 25
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NMT 20
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GB4789.15
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Yeast(cfu/g)
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NMT 25
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NMT 20
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GB4789.15
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Pathogen
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Negative
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GB4789.4, GB4789.5, GB4789.10, GB/T4789.11
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Shelf Life
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12 months if stored in a cool ventilated dry place
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Storage
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It should be stored under cool, well ventilated, and dry condition
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Package
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Internal: Double composite bag. External: Carton
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SaveGoji Freeze-Dried Powder
Goji Freeze-Dried Powder,Freeze Dried Goji Powder,Freeze Dried Goji Berry Powder,Organic Freeze Dried Goji Berry Powder
Ningxia Wolfberry Goji Industry Co.,ltd , http://www.nx-wolfberry.com
