How to ensure that the color, flavor and nutritional value of double concentrated tomato paste are preserved to the greatest extent during the concentration process?

1. Raw material selection
Ningbo Junyoufu Food Co., Ltd. selects tomatoes of suitable maturity, bright color and high quality as raw materials. These tomatoes follow strict agricultural standards during the planting process to ensure that there are no pesticide residues and harmful substances, thus ensuring the purity and nutritional value of the raw materials.
The raw tomatoes of double concentrated tomato paste are thoroughly washed to remove the sand, dirt and microorganisms on the surface. The fruit stems and green and rotten parts are removed to ensure the high quality of tomatoes entering the concentration process.
2. Concentration process optimization
Ningbo Junyoufu Food Co., Ltd. adopts two meticulous concentration processes to efficiently concentrate the tomato paste with advanced concentration equipment. The first concentration removes most of the water, and the second concentration further concentrates to the required concentration to ensure the rich taste of the tomato paste.
During the concentration process, the company strictly controls the heating temperature and concentration time to avoid the destruction of nutrients such as lycopene due to high temperature and long-term heating. Through precise temperature and time control, the color, flavor and nutritional value of the tomato paste are preserved to the greatest extent.
During the concentration process, the company uses a stirring device to evenly stir the tomato puree to prevent local overheating and burning. After the concentration is completed, the tomato sauce is made delicate and smooth through homogenization, which improves the taste and stability.
3. Subsequent processing and packaging
According to market demand and consumer taste preferences, Ningbo Junyoufu Food Co., Ltd. adds appropriate seasonings (such as salt, vinegar, etc.) to the concentrated tomato sauce to enhance the taste and flavor. High-temperature instant sterilization technology is used to kill microorganisms in tomato sauce and extend the shelf life while keeping the nutritional content and color of the tomato sauce unchanged.
The tomato sauce is filled and sealed under a sterile environment to ensure that the product is not contaminated during storage and transportation. Advanced packaging materials and sealing technology are used to maintain the freshness and taste of the tomato sauce.
4. Quality control and testing
Strict quality inspection is carried out on each batch of raw tomatoes, including indicators such as appearance, maturity, and nutritional content. Ensure that the raw materials meet production requirements and lay the foundation for the production of high-quality tomato sauce.
Set up multiple monitoring points during the concentration process to monitor key parameters such as temperature, pressure, and concentration in real time. Ensure that the production process is stable and controllable, and discover and solve problems in a timely manner.
Each batch of finished tomato sauce is strictly tested for quality, including color, flavor, nutritional value, microbiological indicators, etc. to ensure that the product meets the company's standards and relevant national regulations.