Analysis of The Three Factors That Affect The Quality of Tomato Sauce

The scientific name of tomatoes is “tomato”. The fruit has bright colors such as red, pink, orange and yellow, sour, sweet and juicy. It contains soluble sugar, organic acid, protein, vitamin C, carotene, etc.
A variety of nutrients, especially vitamin content. Europeans and Americans like to eat it very much, especially tomato sauce has become a condiment for every meal of Europeans and Americans. Xinjiang has long sunshine hours, large temperature difference and drought, which is suitable for growing tomatoes. The standard has requirements for the red content, concentration and mold juice of tomato paste. In order to achieve the standard, the influencing factors of quality assurance are analyzed as follows:

1. Raw materials
The raw material is the key, the quality of the raw material directly affects the quality of the product. The variety of tomato raw material should have high soluble solid content and suitable maturity. Overcooked raw materials are afraid of being pressed and easy to mold, which is easy to cause mold to exceed the standard. The raw materials with black spots and insect spots are easy to cause impurities exceeding the standard to affect the senses and the content of red pigment. Green fruit is the main reason for the decrease in red pigment content. Therefore, picking raw materials in the field is the key to good product quality.
Incoming inspection of raw materials:
Before the raw materials enter the factory, the water flow of the transport vehicles should be visually checked. If the water flow is large, the raw materials may be over-ripe or have been backlogged for many days, which may easily cause the mold to exceed the standard. ②Pull out the above raw materials by hand, smell the taste, if there is sour taste, if there is sour taste, the middle of the raw materials has been moldy and deteriorated; see if there are small flying insects flying out, and whether the amount is large. Because insects have a very sensitive sense of smell, such as many small flying insects, it means that mildew has occurred in the raw materials; for the quality inspection of raw materials, samples are randomly selected, and moldy fruits, rotten fruits, insect fruits, black-spotted fruits, green fruits, etc. are manually sorted out. Divide the percentage to calculate the grade.

2. Production
The production of tomato paste refers to the inspection of raw materials – fruit washing – selection – crushing – preheating – beating – vacuum concentration – heating – canning – weighing – sealing – sterilization – cooling – finished product.
In production, whether the production line is normal or not determines whether the raw materials of the day can be used for the production of the day. If the production is not normal, it will cause a backlog of raw materials and mildew. During production, attention should be paid to preheating, beating, vacuum concentration and other issues, and at the same time, contact with copper and iron tools and equipment should be strictly prevented.

3. Quality inspection
Quality inspection is an independent part of raw material purchase and production, and runs through the entire process from raw material purchase and production to finished products. It includes field inspection, incoming inspection, semi-finished product inspection and finished product inspection. Quality inspection plays an important role in every link of production. If the quality of the product is unqualified, the quality inspection department should point out which process has the problem, how to improve the production process and adjust the production process. Therefore, all enterprises should put quality inspection in place.