How To Use Mayonnaise Vacuum Emulsifying Machine For Production
Jul 30, 2022
We often read recipe articles, such as "how to make homemade mayonnaise" or "homemade mayonnaise on the Internet". Now it is very popular on the Internet. The common method is to mix raw mayonnaise, salt and oil in a vacuum emulsifying machine, stir them, and add vinegar from time to time until the sauce thickens.
Now, making a successful mayonnaise recipe is one thing, but mixing is another. The emulsions of all ingredients will be perfectly mixed to make a smooth, homogeneous and delicious mayonnaise that can be used immediately.
With great technology, it brings great mixing. Gangben machine produces mayonnaise vacuum emulsifying machine, which is used in small-scale and large-scale mayonnaise production to produce a flawless mixture and retain the feeling of home kitchen formula.
Important ingredients of mayonnaise
Mayonnaise is an oil in water lotion, which usually contains at least 65% vegetable oil, up to 74%. In addition to oil and water, the mixture also contains flavoring agents and stabilizers such as vinegar, spices, sugar, salt and mustard.
manufacturing process
The ingredients in mayonnaise formula have different viscosities, which will become the main consideration in the overall design and manufacturing process of mayonnaise vacuum emulsifying machine. The correct mixing of mayonnaise ingredients is not conducive to the production of qualified products. Therefore, the speed of the predetermined type of emulsifying machine, the number of agitators and blades, and how to mix are very important for making a uniform mixture.
At the beginning of production, mayonnaise production usually follows the following steps:
1. First, mix the egg yolk with water, and then add a third of vinegar.
2. Mix the ingredients in containers and ensure that they are properly dispersed and hydrated before adding oil in the next stage.
3. Mix continuously while adding oil until the mixture reaches high viscosity.
4. During this process, the temperature called "cold process" should not rise above 5 ° C.
5. Vinegar and oil are added further slowly.
6. "Thermal process" uses a temperature of 70 ° C and carries out thermal filling.
