Mixing Machine For Mayonnaise
1. Dissolve sucrose in vinegar. Because the solubility of sucrose in oil is very low, it is necessary to dissolve sucrose in vinegar first. 2. Mix the egg yolk, mustard and spices. Mustard and spices are generally insoluble in water, while egg yolk is an emulsifier that can dissolve both water-soluble and fat-soluble substances, so the three will form a uniform liquid after mixing. 3. Add the sweet and vinegar and salad oil to the vacuum emulsifier alternately through vacuum suction. Because mayonnaise is an oil-in-water emulsion, to form this state, the ratio of salad oil and vinegar cannot be changed too much during the addition. The traditional method of processing all the salad oil will form a water-in-oil structure in the mayonnaise. The material can be fed evenly through the vacuum suction function of the multifunctional emulsifier. 4. Mix a small amount of vinegar, egg yolk and salad oil in an emulsifying tank to form mayonnaise with a lot of salt. 5. The mayonnaise containing a large amount of salt is mixed into the mayonnaise mixed in process C. After stirring, the homogenization function of the emulsification tank is turned on. The homogenization can be repeated until all the components of the mayonnaise are dissolved in the liquid, and finally a uniform and stable Up to semi-solid state. 6. The emulsified mayonnaise can be sterilized at 45°C for 8-24 hours, but the temperature cannot exceed 55°C. At 60°C, the general mayonnaise will solidify.
- Fast Delievery
- Quality Assurance
- 24/7 Customer Service
Product Introduction
Mixing machine for mayonnaise
1. Dissolve sucrose in vinegar. Because the solubility of sucrose in oil is very low, it is necessary to dissolve sucrose in vinegar first.
2. Mix the egg yolk, mustard and spices. Mustard and spices are generally insoluble in water, while egg yolk is an emulsifier that can dissolve both water-soluble and fat-soluble substances, so the three will form a uniform liquid after mixing.
3. Add the sweet and vinegar and salad oil to the vacuum emulsifier alternately through vacuum suction. Because mayonnaise is an oil-in-water emulsion, to form this state, the ratio of salad oil and vinegar cannot be changed too much during the addition. The traditional method of processing all the salad oil will form a water-in-oil structure in the mayonnaise. The material can be fed evenly through the vacuum suction function of the multifunctional emulsifier.
4. Mix a small amount of vinegar, egg yolk and salad oil in an emulsifying tank to form mayonnaise with a lot of salt.
5. The mayonnaise containing a large amount of salt is mixed into the mayonnaise mixed in process C. After stirring, the homogenization function of the emulsification tank is turned on. The homogenization can be repeated until all the components of the mayonnaise are dissolved in the liquid, and finally a uniform and stable Up to semi-solid state.
6. The emulsified mayonnaise can be sterilized at 45°C for 8-24 hours, but the temperature cannot exceed 55°C. At 60°C, the general mayonnaise will solidify.
Specification
Product Description
Certifications
Exhibitions
Hot Tags: mixing machine for mayonnaise, China, manufacturers, suppliers, factory, low price, made in China
