In the food industry, mayonnaise is a common condiment, and its taste and quality are crucial to consumers.

In order to meet the market demand for high-quality mayonnaise, food manufacturers are constantly exploring new production technologies and equipment.

Among them, High Shear Emulsifier, as an efficient and advanced production equipment, plays an important role in the production process of mayonnaise.

This article will introduce in detail the working principle, characteristics, advantages and application of the vacuum emulsifier for efficient mayonnaise making in actual production.

1. Working principle of vacuum emulsifier

The vacuum emulsifier is a device that fully mixes and emulsifies raw materials such as oil, water, and emulsifiers through multiple effects such as high-speed shearing, strong impact and vacuum negative pressure.

In a vacuum state, the material is less disturbed by oxygen, which helps to reduce the oxidation and deterioration of the product. At the same time, the high-speed rotation and shearing action of the vacuum emulsifier can refine the raw materials to the micron level to form a stable emulsified system.

2. Characteristics of vacuum emulsifier

1. Efficient emulsification: The vacuum emulsifier has a strong emulsification capacity, which can fully mix and emulsify raw materials such as oil and water in a short time, thereby improving production efficiency.
2. Good stability: Under vacuum conditions, the materials are less disturbed by oxygen, which is conducive to maintaining the stability of the product and extending the shelf life.
3. Energy saving and environmental protection: The vacuum emulsifier adopts advanced energy-saving technology to reduce energy consumption and production costs. At the same time, its environmental performance also meets the development requirements of modern industry.
4. Easy operation: The vacuum emulsifier adopts an intelligent control system, which is easy to operate and easy to master. At the same time, the equipment has automatic cleaning and maintenance functions, which reduces maintenance costs.

3. Advantages of vacuum emulsifier

1. Improve product quality: The vacuum emulsifier can refine the raw materials to the micron level, forming a stable emulsification system, making the mayonnaise taste delicate and uniform in texture. At the same time, the products produced under vacuum conditions have better stability and shelf life.
2. Save production costs: The vacuum emulsifier is efficient and energy-saving, which can reduce production costs. In addition, the equipment has a high degree of automation, which reduces labor costs.
3. Expand production scale: The vacuum emulsifier has a large production capacity and can meet the needs of large-scale production. At the same time, the equipment has high stability and reliability, which can ensure the continuity and stability of production.

The efficiency of the conventional ZJR series vacuum emulsifier is not high, while our Yikai's mixcore vacuum emulsifier can make a pot of mayonnaise in a conventional 13 minutes. If the process and technology allow, it can be done within 10 minutes, but the price is also quite expensive!

Mayonnaise external circulation laboratory emulsifier

Fourth, the application of vacuum emulsifier in mayonnaise production

In the production process of mayonnaise, the vacuum emulsifier plays a vital role.

First, put the raw materials such as oil, water, and emulsifier into the vacuum emulsifier in a certain proportion.

Then, the equipment fully mixes and emulsifies the raw materials under high-speed rotation and shearing. In a vacuum state, the material is less disturbed by oxygen, which is conducive to maintaining the stability of the product and extending the shelf life.

Finally, after cooling, filling and other subsequent processes, high-quality mayonnaise products can be obtained.

In actual production, the vacuum emulsifier can be customized and adjusted according to different production needs. For example, the taste and texture of the product can be optimized by adjusting the speed, shear force and other parameters of the equipment.

In addition, the equipment can also be equipped with an automatic metering and control system to achieve accurate feeding of raw materials and automatic control of the production process.

V. Conclusion

In summary, as an efficient and advanced production equipment, the vacuum emulsifier plays an irreplaceable role in the production process of mayonnaise. Its strong emulsifying ability, good stability, energy saving and environmental protection, and easy operation have significantly improved the product quality.

At the same time, the high degree of automation, easy maintenance and maintenance of the equipment also reduce production costs and improve production efficiency.

Therefore, in the future food industry, the vacuum emulsifier will continue to play an important role and bring more opportunities and challenges to food manufacturers.