Mayonnaise Mixing Machine Mixer
Emulsification is the process of mixing two liquids that are difficult to mix. The main purpose of emulsification is to disperse the discontinuous phase into smaller droplets. The rotor-stator device is particularly suitable for emulsification tasks. The combined action of high shearing force and high expansion force in the mixing head makes the droplets small. In addition, the large turbulence enables the rotor-stator device to help transport emulsifier molecules quickly to the reformed surface.
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Product Introduction
Salad mayonnaise is a common condiment in Western food. It is a kind of seasoning sauce.
1. the emulsified sauce body is easy to break the emulsion under high temperature conditions. Therefore, the salad dressing is not heated and sterilized during processing, which has strict requirements on the selection of raw materials.
2. oil: as the structure of the sauce is easy to change when the oil forms crystals, resulting in the demulsification of the sauce, the oil requires a sufficiently low melting point. Vegetable oils such as soybean oil and rapeseed oil are often selected, and Zui is a good choice for salad oil.
3. eggs: fresh eggs sold in the market shall be washed with tap water, then disinfected with 3% hydrogen peroxide for 5 minutes, and then washed with cold boiled water.
4. cold boiled water: after the tap water is boiled, it is placed in the sterile room and cooled to room temperature.
5. white vinegar: take white vinegar and sterilize it at 70 ℃ before use.
6. white granulated sugar, salt, spices, emulsifiers, thickeners, etc.
The selected emulsifier and thickener must be acid resistant. The emulsifier cannot completely replace the egg yolk, and its dosage is about 015% of the total raw materials. The process of producing mayonnaise and salad dressing can adopt alternating method, intermittent method or continuous method to make the two phases mixed and emulsified to form oil in water emulsion.
In the alternative 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 alternately added. In the continuous production method, the water phase and emulsifier are mixed evenly, and then the oil is gradually emulsified into the mixture under vigorous stirring. The continuous production is carried out in the vacuum emulsifying machine, mayonnaise emulsifying machine and sweet salad dressing homogenizing emulsifying machine. While vacuuming, the oil is fed and the emulsification is stirred.
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