Kab Ntau Lawm Mayonnaise

Yees duab tsim tawm:https://www.youtube.com/watch?v=AkAcycJx0pI

I. Cov Khoom Siv Ua Haujlwm Tseem Ceeb

Feem ntau, cov kab ntau lawm mayonnaise muaj cov khoom siv raw ua ntej, cov khoom siv emulsification thiab homogenization, thiab cov khoom siv sterilization thiab filling. Cov khoom siv feem ntau yuav tsum yog cov khoom noj khoom haus 304 stainless hlau, thiab qhov chaw sib cuag yog polished kom ntseeg tau tias muaj kev huv thiab kev nyab xeeb.

Lub Npe Khoom Siv Lub Luag Haujlwm Tseem Ceeb thiab Cov Kev Cai Txuj Ci

Cov Lus Piav Qhia Txog Qhov Tseem Ceeb

Cov Khoom Siv Ntaus thiab Cais Qe Ntxuav thiab tsoo qe kom cais cov plhaub qe, cov qe daj, thiab cov qe dawb. Kev ua haujlwm zoo tuaj yeem ncav cuag ntau dua 30,000 lub qe ib teev.

Kev Sib Tov thiab Ua Ntej Ua Kub

Npaj cov khoom siv roj thiab dej sib cais thiab sib tov thiab preheat lawv.

Nruab nrog lub tshuab nplawm ceev ceev, lub tank dej muaj lub luag haujlwm sib tov dej thiab hmoov.

Lub Tshuab Nqus Tsev Emulsification Homogenizer

Emulsification nyob rau hauv lub tshuab nqus tsev los ntawm ultra-high-speed shearing.

Qhov ceev tig tuaj yeem ncav cuag 10,500 rpm, nrog rau qhov sib txawv ntawm stator-rotor ntawm 0.2-0.3 hli.

Colloid Mill ua kom cov khoom zoo dua qub kom du thiab zoo nkauj. Qhov zoo tuaj yeem ncav cuag qis dua 50 μm.

Cov Khoom Siv Sau thiab Kaw

Sau cov khoom tiav lawm kom raug thiab kaw lub hau nqus tsev. Kev sau qhov tseeb ± 1%, qib nqus tsev ≥ -90 kPa.

Cov Khoom Siv Tua Kab Mob thiab Tshuaj Xyuas Ua kom pasteurization thiab nrhiav pom cov hlau tsis huv ntawm cov khoom tiav.

Kev tswj qhov kub thiab txias raug ±1 ℃, qhov rhiab heev ntawm kev kuaj pom hlau Fe ≤ 0.5 hli.

II. Kev Ua Haujlwm Txheej Txheem Ib Txwm Muaj

Kev tsim khoom lag luam feem ntau siv cov txheej txheem nqus tsev emulsification, uas muab faib ua ntau theem: kev npaj cov roj thiab dej theem, nqus tsev emulsification, homogenization thiab kev ua kom zoo, sau thiab sterilization.

1. Kev npaj khoom siv raw thiab kev kho ua ntej

• Kev kho cov kua qe qe: Xaiv cov qe tshiab, ntxuav, tua kab mob, thiab ziab ua ntej tawg thiab noj cov qe qe. Raws li cov kev cai ntawm cov txheej txheem, cov qe qe tuaj yeem raug pasteurization (piv txwv li, 60 ℃ rau 1-2 feeb) lossis cov txheej txheem fermentation kom txhim kho qhov saj.

• Kev npaj cov dej thiab cov roj theem:

o Theem Dej: Sib tov thiab do dej, kua txiv qaub, kua txiv qaub, ntsev, suab thaj, mustard, thiab lwm yam khoom xyaw uas yaj hauv dej thiab cov khoom xyaw tsw qab rau hauv lub tank. Yog tias cov mis muaj hmoov txhuv nplej siab lossis cov gels (xws li xanthan gum), lawv yuav tsum tau yaj ua ntej kom ntseeg tau tias tsis muaj cov khoom me me.

o Cov roj theem: Sib tov cov roj zaub (feem ntau yog cov roj zaub xas lav, nrog cov ntsiab lus ntawm 70%-75%) thiab cov khoom yaj hauv cov rog hauv lub tank theem roj.

2. Theem emulsification tseem ceeb

• Kev pub mis los ntawm lub tshuab nqus tsev: Pib lub tshuab nqus tsev thiab xub rub cov khoom siv dej rau hauv lub lauj kaub nqus tsev emulsification, thiab pib lub tshuab nplawm phab ntsa scraping (kev sib hloov ceev txog 60-80 rpm).

• Kev nqus roj qeeb qeeb: Thaum lub tshuab homogenizer ceev ceev (kev sib hloov ceev txog 9000 rpm) khiav, rub cov roj zaub los ntawm lub tank theem roj mus rau hauv lub lauj kaub emulsification los ntawm lub tshuab nqus tsev tsis muaj zog. Kauj ruam no yog qhov tseem ceeb; thaum xub thawj, cov roj yuav tsum tau ntxiv qeeb qeeb kom tsim cov qauv roj-hauv-dej thiab zam kev sib cais roj-dej lossis "theem rov qab".

• Kev sib xyaw ua ke nrog lub siab siab: Cov khoom siv raug kev txiav hnyav, kev cuam tshuam, thiab kev ua cavitation hauv lub taub hau emulsification, tawg ua cov khoom me me thiab tsim cov emulsion ruaj khov, viscous.

3. Theem ua tiav tom qab

• Kev ua kom zoo dua thiab kev kho kom haum: Cov khoom siv emulsified thawj zaug tuaj yeem ua tiav ntxiv los ntawm lub tshuab colloid lossis cov kav dej emulsifier hauv txoj kev ncig kom ua rau qhov loj me ntawm cov khoom sib npaug zoo dua (qhov zoo ≤ 50 μm).

• Kev Ua Kom Tsis Muaj Kab Mob: Siv lub tshuab ua kom tsis muaj kab mob los yog lub tshuab ua kom tsis muaj kab mob rau kev ua kom tsis muaj kab mob, nrog rau kev tswj qhov kub kom meej. Nyob rau xyoo tas los no, kev siv tshuab siab heev (300-600 Mpa) kuj tau siv rau kev ua kom tsis muaj kab mob mayonnaise, uas tuaj yeem tua cov kab mob me me yam tsis tas yuav ua kom sov thiab khaws cov xim thiab saj zoo dua.

• Kev Sau thiab Kev Tshuaj Xyuas: Cov kua ntses txias tom qab kev tua kab mob raug xa mus rau lub tshuab sau. Feem ntau, cov tshuab sau piston lossis ntsia hlau siv los hloov kho rau cov khoom muaj viscosity siab, ua raws li kev kaw lub tshuab nqus tsev. Cov khoom tiav lawm yuav tsum tau kuaj xyuas los ntawm lub tshuab ntes hlau kom tshem tawm cov uas muaj cov hlau tsis huv.

III. Cov Ntsiab Lus Tseem Ceeb thiab Kev Ceev Faj hauv Cov Txheej Txheem

• Kub ntawm kev sib xyaw ua ke: Qhov kub ntawm cov khoom yuav nce siab thaum lub sijhawm sib xyaw ua ke. Feem ntau yuav tsum tswj qhov kub kom tiv thaiv kev sib xyaw ua ke. Qee cov khoom siv muaj cov haujlwm txias tsho.

• Lub Sijhawm Ntxiv Cov Kua Txob: Hauv cov txheej txheem ib txwm muaj, thaum cov khoom siv emulsified nce ntxiv thiab ua tuab dua, kev ntxiv cov kua txob kom haum tuaj yeem txo qhov viscosity thiab pab txhawb kev ntxiv roj ntxiv, ua raws li lub hauv paus ntsiab lus ntawm "ntxiv cov kua txob thaum nws tawv thiab roj thaum nws mos".

• Cov mis cuam tshuam: Qe qe (nplua nuj hauv lecithin) yog cov khoom siv emulsifier ntuj thiab nws cov ntsiab lus yuav tsum txaus (feem ntau ntau dua 6%). Cov roj cov ntsiab lus yuav tsum ncav cuag ib qho qauv (piv txwv li, mayonnaise feem ntau xav tau cov roj cov ntsiab lus ≥ 75%) los tsim cov qauv ruaj khov.

Hauv kev xaus lus, kev ua mayonnaise niaj hnub no feem ntau yog siv cov tshuab nqus tsev emulsifiers ua ke nrog kev txhaj tshuaj qeeb qeeb ntawm cov roj theem, ua raws li kev ua kom huv si colloid thiab pasteurization, kom ntseeg tau tias cov qauv zoo thiab lub txee ruaj khov ntev ntawm cov khoom.