The complete three-stage pipeline type vacuum high shear homogenizing emulsification machine for salad sauce uses a three-stage stator rotor structure, which is equipped with 2G, 4M, and 6F precision rotors in turn. The clearance between the stator and rotor is controlled between 0.2-0.3mm, and the rotor pump or screw pump is used to input the machine into the SZR three-stage pipeline type high shear homogenizing emulsification machine for salad sauce with 10500rpm ultra-high rotating speed. The results are processed by an expert engineer of a large dairy enterprise in Beijing The appearance and other aspects of the inspection are very good, far exceeding the effect of high-pressure homogenizer. And the energy consumption is less than one third of that of high-pressure homogenizer.
Raw materials for mayonnaise production include oil, water, starch, xanthan gum, egg liquid, salt, vinegar, glucose, essence, citric acid, etc. There is oil (more than 60%), starch, xanthan gum in the oil phase, and the rest are in the water phase tank. First, the cooled oil and pure water are metered and delivered to the oil tank and water tank respectively, and then other raw materials are added accordingly. Then, the oil and water phase are respectively stirred at high speed in the oil and water phase tank, and the water phase is pumped into the emulsification pot through vacuum for wall scraping and mixing. At the same time, the homogenization is turned on. Then, the materials in the oil phase tank are slowly sucked into the vacuum emulsification pot through vacuum, and the homogenization is performed while sucking. Wall scraping and stirring speed: inner ring 80rpm, outer ring 60rpm, homogenization speed 0-4500rpm.