Kev lag luam khoom noj khoom haus tau nce siab kom ua tau raws li qhov xav tau ntawm cov neeg nyob hauv ntiaj teb nce zuj zus.YODEE muaj cov khoom lag luam dav dav npog tag nrho cov khoom tsim khoom noj.Los ntawm cov txheej txheem Hoobkas rau kev daws teeb meem, tag nrho cov khoom noj khoom haus YODEE yog tsim los ua kom tau raws li kev nyiam huv thiab cov qauv zoo tshaj plaws thaum ua haujlwm zoo thiab ruaj khov los pab peb cov neeg siv khoom ua tiav cov khoom noj khoom haus hloov tau thiab raug nqi.
Piv txwv li, cov thickeners xws li cov pos hniav thiab cov hmoov txhuv nplej siab yog siv rau hauv cov khoom uas muaj roj tsawg los hloov cov viscosity thiab o ntawm cov roj, txhim kho qhov ncauj qhov ntswg, thiab xyuas kom ruaj khov emulsion.
Kev tsim loj loj feem ntau yog ua los ntawm cov chaw tsim khoom tshwj xeeb, cov txheej txheem yog semi-automated thiab ntau lawm yog nqa tawm hauv lub tshuab nqus tsev.Rau qhov raug R&D, kev tsav dav hlau thiab kev tsim khoom me me ntawm "npaj-rau-siv" kev ua lag luam - txoj kev mayonnaise tsim yuav tsum tau hloov pauv ntau dua, tshwj xeeb tshaj yog thaum hloov cov zaub mov txawv.
Qee cov zaub mov txawv yog raws li hauv qab no:
| 80%Cov roj formula | Low Fat Formula | ||
| Zaub roj | 80% | Zaub roj | 50% |
| Qe qe | 6% | Qe qe | 4% |
| Lwm cov thickeners | 4% | ||
| Vinegar | 4% | Vinegar | 3% |
| Qab Zib | 1% | Qab Zib | 1.5% |
| Ntsev | 1% | Ntsev | 0.7% |
| Spices (xws li mustard) | 0.5% | Cov txuj lom | 1.5% |
| Dej | 7.5% | Dej | 35.3% |
Hauv thawj theem ntawm kev tsim khoom, qe, uas tuaj yeem siv ua kua lossis hmoov, tau tawg mus rau hauv dej.Qhov no ua raws li emulsifier.
Cov khoom xyaw txuas ntxiv mus ntxiv yog ntxiv thiab sib tov kom txog thaum sib cais thiab hydrated.
Cov roj yog ntxiv kom nrawm raws li cov theem txuas ntxiv absorbs cov roj.Qhov no ua rau muaj kev nce siab hauv cov khoom viscosity raws li cov ntaub ntawv emulsion
Lo lus nug:
Nruam cov khoom xyaw ua ke tsuas yog ib feem me me ntawm kev tsim tag nrho, tab sis lawv ua lub luag haujlwm tseem ceeb.Cov khoom sib tov yuav tsum muaj peev xwm ua kom tawg tau zoo thiab hydrate cov tshuaj no hauv cov kua dej tsawg.Yog tias cov qe thiab lwm yam emulsifiers tsis zoo dispersed thiab hydrated, lub emulsion yuav tawg thaum lub sij hawm ntxiv roj.
Hydration ntawm stabilizers thiab thickeners yog ib qho kev sib xyaw ua haujlwm nyuaj tshaj plaws.Cov tshuaj yuav tsum tau nplawm rau lub sijhawm ntev kom ua tiav cov dej.Nws yog ib qho yooj yim los tsim clumps;cov no tsis tuaj yeem daws tau los ntawm kev ntxhov siab ib leeg.
Vim muaj cov roj ntau hauv cov mis, cov emulsion tuaj yeem tawg yog tias cov roj tsis ntxiv mus rau theem txuas ntxiv kom zoo.Qhov no yog qhov nyuaj los tswj thaum ntxiv roj manually.
Cov roj theem cov tee dej yuav tsum raug txo kom tsawg tshaj plaws kom ua kom qhov chaw saum npoo ntawm cov roj nyob rau theem tas mus li kom ntseeg tau tias muaj kev ruaj khov emulsion.Qhov no tsis yooj yim kom ua tiav yam tsis muaj cov cuab yeej tshwj xeeb.
Aeration yuav tsum tau txo qis los yog tshem tawm kom ua tiav cov khoom txee lub neej.
Txheej txheem ntau lawm:
1. Cov dej yog recirculated los ntawm lub nkoj los ntawm lub system los ntawm ib tug tshwj xeeb tsim nyob rau hauv-line tov khoom.Qe (hmoov los yog kua) ntxiv rau hauv lub thawv thiab sai sai wetted thiab dispersed mus rau hauv ib tug high-ceev kua kwj.
2. Tom qab ntawd ntxiv cov khoom xyaw theem dej ntxiv rau hauv lub thawv.Recirculation txuas ntxiv mus txog thaum cov khoom xyaw tau tawg tag thiab hydrated.
3. Cov roj inlet valve qhib thiab cov roj yog pumped los ntawm lub hopper rau hauv cov dej theem ntawm tus nqi tswj.Cov dej thiab roj theem Cheebtsam nkag ncaj qha mus rau hauv lub taub hau ua hauj lwm ntawm lub inline tov khoom, qhov chaw uas lawv raug mob siab shear.Qhov no finely disperses cov roj mus rau hauv dej theem, tsim ib tug emulsion tam sim ntawd.Vinegar (thiab/los yog kua txiv qaub) ntxiv nrog cov roj zaum kawg.
4. Kev rov ua dua ntawm cov khoom txuas ntxiv kom ntseeg tau tias muaj qhov sib xws thaum lub viscosity nce.Tom qab lub sij hawm luv luv recirculation, cov txheej txheem tiav thiab cov khoom tiav yog tawm.
Qhov zoo:
Zoo rau cov khoom me me rau kev siv tam sim.
Tsawg aeration.
Lub kaw lus zoo tshem tawm cov neeg ua haujlwm yuam kev.
Muab batch-rau-batch sib xws thiab kev ruaj ntseg ntawm turnkey Hoobkas-tsim mayonnaise yam tsis muaj kev siv nyiaj siab.
Txij li thaum lub thickener yog tag nrho hydrated thiab lwm yam khoom xyaw yog dispersed kom zoo, lub yield ntawm raw khoom yog maximized.
Lub kaw lus yog tsim los tswj cov khoom viscosity siab yam tsis tas yuav tsum muaj cov twj tso kua mis ntxiv lossis cov cuab yeej pabcuam.
Yooj yim yoog raws cov kev hloov pauv hauv cov khoom lag luam thiab kev tsim qauv.
YODEE tseem txhawb nqa kev tsim, tsim khoom, kev thauj mus los, kev teeb tsa thiab cov khoom siv txuas ntxiv ntawm kev lag luam loj loj uas muaj cov kab ntau lawm.Cov khoom lag luam hauv cov khoom noj yog feem ntau mayonnaise, zaub xam lav hnav khaub ncaws, mustard, zib ntab thiab lwm yam khoom.Cov kev cai ntawm cov txheej txheem ua rau peb Cov khoom siv ntawm lub tshuab yuav tsum nruj dua, thiab qib zaub mov SUS304 stainless hlau thiab zaub mov qib SUS316L yuav tsum tau siv los ua cov khoom tseem ceeb ntawm lub tshuab.Homogenization, emulsification, nplawm, thiab ntim rau hauv cov khoom noj khoom haus yog qhov tseem ceeb tshwj xeeb.
Rau cov ncauj lus kom ntxaws prouct txhawb cov cuab yeej thiab cov ntaub ntawv kev, thov hu rau YODEE cov neeg ua haujlwm lag luam.