Production Technology Of Salad Dressing

Zaub xam lav hnav khaub ncaws yog ib qho khoom noj hauv Western zaub mov, uas yog hom ntses. Zaub xam lav hnav khaub ncaws tuaj yeem muab faib ua "lub teeb" nyias hnav khaub ncaws thiab "hnyav" nyias hnav khaub ncaws raws li cov khoom siv sib txawv siv. "Lub teeb" nyias hnav khaub ncaws yog npaj nrog dawb vinegar thiab zaub roj xws li txiv roj roj, txiv laum huab xeeb lossis roj taum pauv hauv qhov sib piv ntawm 3: 1, 3: 5 thiab 2: 5. Cov seasonings xws li ntsev, kua txob thiab mustard tuaj yeem ntxiv thaum lub sijhawm npaj, thiab cov txuj lom tshiab xws li dos, qej thiab kua txiv lws suav tuaj yeem ntxiv. Cov hnav khaub ncaws "hnyav" yog raws li cov roj thiab vinegar, thiab yuav tsum muaj cov qe qe tshiab. Kev npaj ntawm "hnyav" hnav khaub ncaws hnav khaub ncaws kuj tuaj yeem sib xyaw nrog cov txuj lom sib txawv los npaj "khoom qab zib" nyias hnav khaub ncaws nrog cov khoom sib txawv.

Zaub xam lav hnav khaub ncaws tsuas yog siv lecithin hauv qe qe ua emulsifier, thiab nws cov citric acid glycerin monomer thiab diacid ester, lactic acid glycerin monomer thiab diacid ester yog siv ua ke nrog lecithin. Zaub xam lav hnav khaub ncaws emulsifying tshuab thiab mayonnaise emulsifying tshuab tuaj yeem faib cov roj kom zoo thiab txhim kho cov viscosity thiab stability ntawm mayonnaise khoom. Txhawm rau ua kom cov khoom lag luam muaj qhov saj zoo, qhov sib xyaw ua ke ntawm cov hmoov txhuv nplej siab hloov pauv, dej-soluble colloid, emulsifier thiab emulsifier yog qhov tseem ceeb tshwj xeeb.

Cov emulsifier thiab thickener xaiv yuav tsum yog acid resistant. Lub emulsifier tsis tuaj yeem hloov lub qe qe, thiab nws qhov ntau npaum li cas yog li ntawm 0.15 feem pua ​​​​ntawm tag nrho cov khoom siv raw. Cov txheej txheem ntawm kev tsim cov mayonnaise thiab zaub xam lav hnav khaub ncaws tuaj yeem txais kev hloov pauv, txoj kev sib tshuam lossis txoj kev txuas ntxiv, kom ob theem sib xyaw thiab emulsified los tsim cov roj hauv dej emulsion. Nyob rau hauv tus txheej txheem ntawm alternate ntau lawm, lub emulsifier yog thawj dispersed nyob rau hauv ib feem ntawm dej, thiab ces ib feem me me ntawm cov roj thiab cov seem ntawm cov dej thiab vinegar yog ntxiv alternately. Thaum siv txoj kev tsim khoom tas mus li, cov dej theem thiab emulsifier yog sib xyaw ua ntej, thiab tom qab ntawd cov roj yog maj mam emulsified rau hauv cov sib tov nyob rau hauv lub zog stirring. Nruam ntau lawm yog nqa tawm nyob rau hauv lub tshuab nqus tsev emulsifying homogenizing emulsifying tshuab. Thaum lub tshuab nqus tsev, roj yog pub thiab emulsion yog nplawm tib lub sijhawm.

Kev ua lag luam ntawm cov zaub xam lav hnav khaub ncaws yog dav thiab dav, thiab qhov kev thov nce ntxiv. Cov neeg muaj kev xav tau ntau dua thiab siab dua rau qhov zoo ntawm cov khaub ncaws hnav khaub ncaws, yuav tsum tau hnav khaub ncaws hnav khaub ncaws nyias nyias thiab zoo ib yam, thiab lub txee lub neej ntawm cov khaub ncaws hnav khaub ncaws yuav ntev dua thiab cov khoom ruaj khov dua. Cov txheej txheem txheej txheem ib txwm tsis tuaj yeem ua tau raws li qhov yuav tsum tau ua ntawm kev tsim cov khaub ncaws hnav khaub ncaws tshiab, thiab cov khoom siv hloov kho tshiab nyias nyias tau los ua. Wuxi Jiangke tau cog lus rau R & D thiab tsim cov khoom siv emulsifying rau ntau xyoo, thiab muaj kev paub ntau dua hauv cov khoom siv hauv tsev ua zaub xam lav. Lub tshuab emulsifying tsim los ntawm Wuxi Jiangke tuaj yeem ua tau raws li cov kev xav tau ntawm cov zaub nyoos tshiab thiab mayonnaise.

Txhawm rau daws cov teeb meem uas twb muaj lawm nyob rau hauv cov cuab yeej technology uas twb muaj lawm, Wuxi Jiangke muab cov khaub ncaws hnav khaub ncaws ua lag luam, uas muaj qhov zoo ntawm automation siab, me me hneev taw, kev ua haujlwm siab thiab khoom ruaj khov.