Nqus homogenizer rau nyias hnav khaub ncaws thiab mayonnaise

Taw qhia rau zaub xam lav hnav khaub ncaws thiab mayonnaise

Mayonnaise thiab zaub xam lav yog cov khoom noj khoom haus hauv cov zaub mov sab hnub poob thiab yog ib hom ntses ntses. Yog ib lub xeev ib nrab. Nws yog tsim los ntawm cov roj zaub. Qe, ntsev, qab zib, txuj lom, vinegar, emulsifying thickener, thiab lwm yam. Qhov txawv ntawm ob yog txiav txim los ntawm cov ntsiab lus ntawm cov rog thiab qe qe: mayonnaise: 75% rog thiab ntau tshaj 6% qe qe; Zaub xam lav hnav khaub ncaws: 50% rog thiab ntau tshaj 315% qe qe; Ib txwm mayonnaise tsuas muaj 10 mus rau 20 feem pua ​​​​dej, thiab nyias hnav khaub ncaws 15 mus rau 35 feem pua. Hauv qee lub tebchaws, mayonnaise tsis raug tso cai siv emulsifying stabilizers uas tsis yog qe, thiab yog tias siv, cov khoom tsuas yog hu ua zaub xam lav hnav khaub ncaws. Cov tshuaj emulsifying hauv qe qe yog lecithin. Nws nyob ib puag ncig cov roj tee nrog cov yeeb yaj kiab tiv thaiv spatial. Cov zaj duab xis yog elastic thiab deformable rau qhov uas nws tsis tawg. Yog li ntawd cov dej - nyob rau hauv - roj emulsion system yog ruaj khov heev Ua txoj kev thiab cov ntsiab lus tseem ceeb ntawm nyias hnav khaub ncaws

Zaub xam lav yog tsuas yog yolk li emulsifier, citric acid glycerol ib leeg thiab ob lub kua qaub ester, acid glycerol ib leeg thiab ob match siv acid ester thiab lecithin, colloid zeb, emulsifying tshuab, mayonnaise mulser, homogeneous muaj nuj nqi ua me me roj tis, thiab yuav txhim kho lub mayonnaise khoom nplaum mulser, mayonnaise mulser, homogenizer, thiab stability. Yog tias tus nqi ntawm emulsifier ntau dhau los yog hom emulsifier tsis raug, nws yuav cuam tshuam rau qhov sib xws thiab saj ntawm cov khoom. Yuav kom tsim tau ib tug zoo saj ntawm cov khoom, lub complex synergism ntawm modified starch, dej-soluble colloid, emulsifying tshuaj thiab emulsifier yog ib qho tseem ceeb tshwj xeeb. Cov emulsifier thiab thickener xaiv yuav tsum yog acid resistant, emulsifier tsis tuaj yeem hloov tag nrho cov qe qe, nws qhov ntau npaum li cas yog li 015% ntawm tag nrho cov khoom siv raw. Mayonnaise thiab zaub xam lav hnav khaub ncaws tuaj yeem tsim los ntawm kev hloov pauv thiab sib cuam tshuam lossis txuas ntxiv, kom ob theem sib xyaw thiab emulsified los tsim cov roj-hauv-dej emulsion. Nyob rau hauv cov txheej txheem alternating, lub emulsifier yog dispersed nyob rau hauv ib feem ntawm cov dej thiab alternately ntxiv ib tug me me ntawm cov roj thiab cov seem ntawm cov dej thiab vinegar. Tom qab ntawd, thawj emulsion tau txais los ntawm kev sib tsoo colloid, emulsifying tshuab, mayonnaise emulsifying tshuab, homogenizing tshuab homogenization, nrog cov txheej txheem ntau lawm, thawj theem dej thiab emulsifying tus neeg saib xyuas tusyees, thiab tom qab ntawd nyob rau hauv khaus nplawm maj mam emulsified roj rau hauv qhov sib tov. Nruam ntau lawm yog nyob rau hauv lub tshuab nqus tsev emulsifier, mayonnaise emulsifier, homogenizing tshuab emulsifier, thaum nqus tsev vacuum, thaum roj thiab vinegar, thaum stirring emulsification. Homogenizing khoom rau colloid zeb los yog homogenizing tshuab los yog emulsifying tshuab, siv homogenizing tshuab, homogenizing siab tsis tuaj yeem siab dhau, feem ntau 8-10mpa

Ua ntej, kev tsim cov khaub ncaws hnav khaub ncaws muaj ob peb lub ntsiab lus ua haujlwm:

① Xaiv cov khoom siv raw

Cov roj zaub tsis muaj xim tsis muaj xim thiab tsis qab qab zib yog ib qho kev xaiv zoo. Cov qe yuav tsum yog tshiab thiab cov txuj lom yuav tsum zoo zoo thiab ntshiab.

Plhaub cov qe

Ntxuav cov qe tshiab nrog dej huv, tsau rau hauv cov tshuaj tua kab mob rau ob peb feeb, tshem tawm thiab tswj kom qhuav, tuav cov qe rau lub plhaub.

③ Sib tov thiab nplawm

Tom qab hnyav tag nrho cov nqaij nyug colloid, emulsifier, mayonnaise emulsifier thiab homogenizing tshuab cov ntaub ntawv, yaj ib me me ntawm raw thiab auxiliary cov ntaub ntawv nyob rau hauv dej, tsuas yog zaub roj thiab vinegar, ncuav tag nrho cov mus rau hauv lub blender, qhib lub stirring kom nws tag nrho tov, ib tug sib tov sib xyaw.

④ Sensory Performance index

Cov xim yog lub teeb daj, lub koom haum yog muag heev, nplaum, tsis muaj stratification, tsis tawg, tsis muaj roj-dej sib cais tshwm sim.

⑤ Lub cev thiab tshuaj ntsuas ntsuas

Dej 8% - 25%, rog 50% - 80%, tshauv txog 214%, protein txog 3%.

⑥ Kev ceev faj

Thaum cov lecithin nyob rau hauv lub qe qe nyob rau ntawm qhov kub ntawm + 2 ℃ thiab -4 ℃, lub peev xwm emulsifying tsis muaj zog. Yog li ntawd, cov qe tshiab yuav tsum tau ua tiav tom qab tshem tawm ntawm qhov txias txias thaum lub sijhawm tsim khoom. Feem ntau, qhov kub ntawm txog 18 ℃ yog qhov zoo dua. Yog hais tias qhov kub siab tshaj 30 ℃, yolk hais harden, yuav txo tau qhov zoo ntawm mayonnaise. Vim tias cov khoom siv mayonnaise tsis tuaj yeem ua kom tsis muaj menyuam, yog li hauv cov txheej txheem tsim khoom yuav tsum tau them sai sai rau kev noj qab haus huv ntawm cov khoom siv, khoom siv, tsim nyog tu, kom tsis muaj menyuam. Cov txuj lom uas nquag siv yog mustard, kua txob thiab lwm yam. Mustard tsis tuaj yeem txhim kho qhov tsw ntawm cov khoom, tab sis kuj ua ke nrog cov qe qe los tsim cov nyhuv emulsifying muaj zog. Nws yuav tsum yog av thaum siv, qhov zoo dua cov hmoov, qhov zoo dua cov emulsifying nyhuv.

Ua ntej, cov khoom siv zoo

Muaj peev xwm ua tau loj, haum rau kev lag luam hauv online nruam ntau nqaim particle loj faib ntau yam, siab uniformity

Lub sijhawm txuag, kev ua haujlwm siab thiab txuag hluav taws xob

Tsawg suab nrov, ua haujlwm du

Tshem tawm qhov zoo sib txawv ntawm cov khoom tsim tawm

Tsis muaj lub kaum sab xis tuag, cov khoom raug txiav 100% los ntawm kev tawg

Nws muaj lub luag haujlwm ntawm kev ncua deb thiab qis lub taub hau conveying, uas tuaj yeem paub txog kev huv thiab huv lub voj voog kev kho mob thiab ua tau raws li CIP / SIP cov cai.

Kev ua haujlwm yooj yim thiab kev saib xyuas yooj yim

Kev tswj tsis siv neeg tuaj yeem ua tiav

Yog xav paub ntxiv thov hu rau @ whatsapp xov tooj 15800211936