Mayonnaise Processing Line
Food Vacuum Emulsifying Mixer introduces foreign advanced technology and is designed according to the manufacturing process of mayonnaise, salad dressing and other products. The unit is composed of pretreatment water tank, vacuum emulsion mixing main pot, vacuum pump, hydraulic system, discharge system, electrical control system, PLC touch screen, working platform, etc. The unit has the characteristics of simple operation, stable performance, good homogenization performance, high production efficiency, convenient cleaning, reasonable structure, small floor area and high degree of automation.
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Product Introduction
Using vacuum homogenizing emulsifying machine to produce mayonnaise is a common way, but there are still some problems in the production process. Emulsifier manufacturers should introduce the precautions for using mayonnaise vacuum homogenizer. 1、 Problems of mayonnaise vacuum homogenizing emulsifying machine
1. When the oil is not distributed correctly, the high oil content in the formula will lead to discontinuities in the lotion.
2. Vinegar strongly affects the stability of microorganisms. The pH value must be maintained throughout the mixing process to stabilize the mixture.
3. The mayonnaise vacuum homogenizer should be able to properly disperse and hydrate the product under low liquid volume, because when adding oil, it may affect the consistency of the mixture.
4. The ventilation must be reduced to a low level to avoid oxidation and degradation of products due to cavitation.
5. Due to the difficulty of hydration of stabilizer and thickener, the mixing time is longer.
6. It is easy to form agglomerates.
Specification
Product Description
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