JPS Machine For Making Mayonnaise Cheese Sauce

JPS Machine for making mayonnaise cheese sauce

Mayonnaise and salad dressing are commonly used condiments in Western food. They are a kind of seasoning sauce. It is in semi-solid form. It is made of vegetable oil. Emulsifying agent for egg yolk, vinegar, fat and other high fat emulsifying agents.

The difference between the two is determined by the content of oil and egg yolk:

Mayonnaise: 75% fat and about 6% egg yolk; Salad dressing: 50% fat, 3 ~ 5% egg yolk; Generally, the water content in mayonnaise is only 10% - 20%, and that in salad dressing is 15% - 35%. Some countries stipulate that mayonnaise shall not use Emulsifying Stabilizers other than eggs. If used, the product can only be called salad dressing. Lecithin is the emulsifying substance in egg yolk. It surrounds the oil droplets with a spatially complete protective film. The emulsifier diffusion membrane is elastic and deformable until it has not broken. Thus, the oil in water emulsion liquid system is very stable. In addition to using egg yolk as emulsifier, citric acid glycerol monoester and diacid ester, lactic acid glycerol monoester and diacid ester and lecithin are used in combination. If the dosage of emulsifier is too much or the type is wrong, it will affect the consistency and taste of the product. In order to produce a good taste of the product, the complex synergy of modified starch, water-soluble colloid, emulsified substances and emulsifier is particularly important. The selected emulsifier and thickener must be acid resistant. The emulsifier cannot completely replace the egg yolk, and its dosage is about 0.15% of the total amount of raw materials. The process of producing mayonnaise and salad dressing can adopt alternating method, intermittent method or continuous method to mix and emulsify the two phases to form oil in water emulsion. When using the alternating method, the emulsifier is first dispersed in a part of water, and then a small part of oil and the remaining part of water and vinegar are added alternately. When the obtained primary emulsion is used in the continuous production method of mayonnaise emulsifying machine, the water phase and emulsifier are mixed evenly, and then the oil is gradually emulsified into the mixture under vigorous stirring. Continuous production is carried out in mayonnaise emulsifying machine, homogenizing machine and emulsifying machine. While vacuumizing, oil and vinegar are fed, while stirring and emulsifying. The homogenization equipment is colloid mill or homogenizer or emulsifier. When using homogenizer, the homogenization pressure should not be too high, generally 8-10mpa.

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