Yangzhou Aipuweier Automation Equipment Limited Company
| Delivery Time | 40 days |
| Packaging Details | wooden case |
| Material | 316L |
| Capacity | 50-5000L |
| Output | Customized |
| Heating method | steam/electrical |
| Speed | 0-3600rpm |
| Vacuum | included |
| Scraper | 0-63rpm |
View Detail Information
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Product Specification
| Delivery Time | 40 days | Packaging Details | wooden case |
| Material | 316L | Capacity | 50-5000L |
| Output | Customized | Heating method | steam/electrical |
| Speed | 0-3600rpm | Vacuum | included |
| Scraper | 0-63rpm | ||
| High Light | SS316L Mayonnaise Manufacturing Machine ，SS316L Vacuum Emulsifying Mixer ，5000L Mayonnaise Manufacturing Machine | ||
Mayoonaise making machine vacuum emulsifying mixer high shear mixer
Mayonnaise is a versatile and popular condiment known for its creamy texture and rich flavor. The production of mayonnaise involves a careful balance of ingredients, precise processing, and advanced machinery to ensure a high-quality end product. Here's an overview of the mayonnaise production machine and the process it facilitates:
1. **Ingredients Preparation**: The primary ingredients of mayonnaise include vegetable oil, egg yolks, vinegar or lemon juice, and various seasonings. The oil typically makes up 65% to 80% of the mixture, while egg yolks act as natural emulsifiers, contributing 4% to 8% of the total composition .
2. **Emulsification**: The core of mayonnaise production is emulsification, where oil is blended into a mixture of egg yolks and water. High-shear mixers are used to create a stable and uniform emulsion. These mixers operate at high speeds, ensuring that oil droplets are evenly dispersed throughout the mixture .
3. **Pasteurization**: To ensure the safety of the product and extend its shelf life, the mayonnaise undergoes pasteurization. This process heats the mixture to a specific temperature to kill harmful bacteria without cooking the eggs .
4. **Flavor Addition and Consistency Adjustment**: After the emulsion is formed, seasonings such as salt, sugar, and mustard are added. The viscosity of the mayonnaise is adjusted by adding water and thickeners like modified food starch in low-fat versions .
5. **Quality Control**: Each batch of mayonnaise is rigorously tested for parameters like pH, viscosity, and flavor to ensure consistency and quality .
6. **Packaging**: The mayonnaise is then filled into jars, bottles, or sachets, sealed, and labeled for distribution .
7. **Storage and Distribution**: The final products are stored in a controlled environment until they are distributed to retail locations or directly to consumers .
The production machines used in this process include high-shear mixers, emulsifiers and homogenizers, pasteurization systems, filling and bottling equipment, and quality control instruments . These machines ensure that each batch of mayonnaise is consistent in texture and quality, meeting the high standards expected by consumers. The mayonnaise production machine is a testament to the intersection of culinary science and engineering, transforming simple ingredients into a globally loved condiment.
| Ingredient | Percentage in Mayonnaise | Role in Mayonnaise | |
| Vegetable Oil |
|
Primary base; provides texture and flavor. Soybean oil is frequently used due to its neutral flavor. | |
| Egg Yolks | 4% – 8% | Act as natural emulsifiers due to lecithin content. They help in stabilizing the emulsion of oil and water. | |
| Water | 5% – 15% | Adjusts consistency and acts as a medium for dissolving some ingredients. | |
| Vinegar/Lemon Juice | Variable | Adds tanginess and lowers pH for preservation. Different types are used for varied flavors | |
| Spices & Seasonings | Variable | Includes salt, sugar, and mustard. Enhances flavor; mustard also acts as an emulsifier. Other herbs and spices might be added based on regional or recipe-specific variations | |
| Additives | Variable | Includes thickeners (like modified food starches in low-fat variants), preservatives (like calcium disodium EDTA), and additional emulsifiers and stabilizers for texture and shelf-life. |
Company Details
Business Type:
Manufacturer
Year Established:
2009
Total Annual:
2000000-3000000
Employee Number:
30~50
Ecer Certification：
Verified Supplier
Yangzhou Aipuweier Automatic Equipment Factory have more than 20 years experience. We can produce the machine according to your requirement. And our machines are all passed GMP compliant and have complete certificates. Our main products are vacuum homogeneous emulsifying machines, reverse osmosis wa... Yangzhou Aipuweier Automatic Equipment Factory have more than 20 years experience. We can produce the machine according to your requirement. And our machines are all passed GMP compliant and have complete certificates. Our main products are vacuum homogeneous emulsifying machines, reverse osmosis wa...
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