Production Technology Of Salad Dressing

  Salad dressing is a common condiment in Western food, which is a kind of sauce. Salad dressing can be divided into "light" salad dressing and "heavy" salad dressing according to the different raw materials used. "Light" salad dressing is prepared with white vinegar and vegetable oils such as olive oil, peanut oil or soybean oil in the ratio of 3:1, 3:5 And 2:5. Seasonings such as salt, pepper and mustard can be added during the preparation process, and fresh spices such as onion, garlic and tomato juice can also be added. The "heavy" salad dressing is based on oil and vinegar, and must also have fresh egg yolk. The preparation of "heavy" salad dressing can also be matched with different spices to prepare "cream type" salad dressing with different flavors.

  Salad dressing mainly uses lecithin in egg yolk as emulsifier, and its citric acid glycerin monomer and  diacid ester, lactic acid glycerin monomer and diacid ester are used in combination with lecithin. Salad dressing emulsifying machine and mayonnaise emulsifying machine can finely distribute fat and improve the viscosity and stability of mayonnaise products. In order to make the product have a good taste, the complex synergistic effect of modified starch, water-soluble colloid, emulsifier and emulsifier is particularly important.

  The emulsifier and thickener selected must be acid resistant. The emulsifier can not 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, so that the two phases are mixed and emulsified to form oil in water emulsion. In the process of alternate production, 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 continuous production method is used, the water phase and emulsifier are mixed evenly first, and then the oil is gradually emulsified into the mixture under vigorous stirring. Continuous production is carried out in a vacuum emulsifying homogenizing emulsifying machine. While vacuuming, oil is fed and emulsion is stirred at the same time.

  The market of salad dressing is becoming wider and wider, and the demand is increasing. People have higher and higher requirements for the quality of salad dressing, requiring that salad dressing be thinner and more uniform, and that the shelf life of salad dressing be longer and the product be more stable. The traditional process equipment has been unable to meet the requirements of the production of new salad dressing, and the randomly updated salad dressing production equipment came into being. Wuxi Jiangke has been committed to R & D and production of emulsifying equipment for many years, and has more profound experience in salad dressing production equipment. The emulsifying machine developed by Wuxi Jiangke can fully meet the production needs of new salad dressing and mayonnaise.

  In order to solve the problems existing in the existing technology, Wuxi Jiangke provides a salad dressing industrial production system, which has the advantages of high automation, small footprint, high production efficiency and high product stability.