How to make mayonnise in factory / Mayonnaise making machine / salad dressing production line
In this video we simply show you mayonnaise production line, if you are looking for mayonnaise making machines, please visit our website and contact us for tailor-made solution.
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How to produce mayonnaise in factory?
Nutritional ingredients of mayonnaise
Usually when eating salad, it is often paired with a variety of sauces, such as salad dressing, mayonnaise, etc..
Mayonnaise is seasoning oil, the main components of mayonnaise are vegetable oil and egg yolk of at least 70% of the total weight.
The raw materials are composed of edible vegetable oil, vinegar, fruit juice, egg yolk, egg white, salt, sugar, vanilla, chemical Seasonings and sours, etc.
The formation of mayonnaise is inseparable from emulsification
Mayonnaise is a typical oil-in-water (O/W) emulsion.
The raw material of mayonnaise is vegetable oil, which is difficult to dissolve in water, so it must be emulsified (emulsification refers to putting two incompatible liquids on the surface.
The process of forming a stable emulsion under the action of active agents). Emulsification is the main principle of mayonnaise formation and a key step in mayonnaise production.
Egg yolk is a natural emulsifier, the lecithin in egg yolk can combine with protein to form lecithin, and lecithin has good emulsifying ability, it can reduce the surface tension of the oil-water interface, is conducive to the formation of particles, and because it can be distributed on the surface of the particles to prevent the fusion of the particles.
Under the emulsification of the egg yolk, the mayonnaise can form an oil-in-water emulsion after being stirred and homogenized by a high-speed mixer and a homogenizer, which is the sauce-like form we usually see.
Matters needing attention in the emulsification stage of mayonnaise mixing.
* The mixing speed of mayonnaise mixing tank should be uniform and mix in the same direction
* The speed of adding oil should not be too fast, otherwise O/W type mayonnaise cannot be stroked.
*Appropriately strengthened stirring can improve the stability of the product, but it should not be stirred too much, otherwise it will affect the stability of emulsification
* The emulsification temperature is controlled at 15-20
*Stirring and emulsifying under vacuum can prolong the storage period of the product
Egg-shelling-separation-egg yolk-sterilization-mixing and homogenization-filling-packaging-finished product.
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