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Yangzhou Aipuweier Automation Equipment Limited Company
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{"title":"Mayonnaise Making Machine Vacuum Emulsifying Homogenizer Machine High Shear","imgUrl":"https:\/\/img.chinax.com\/nimg\/93\/86\/aab7f5722e89c7b5887971c53cae-200x200-1\/mayonnaise_making_machine_vacuum_emulsifying_homogenizer_machine_high_shear.jpg","attrs":{"Brand Name":"APVO","Model Number":"YGJ","Certification":"CE","Place of Origin":"Yangzhou"}}
{"title":"Mayonnaise Making Machine With High-Performance Cosmetics Emulsfiying Machine","imgUrl":"https:\/\/img.chinax.com\/nimg\/6a\/8b\/89cac559c32aa8b8a5993c5658ba-200x200-1\/mayonnaise_making_machine_with_high_performance_cosmetics_emulsfiying_machine_and_bottom_homogenizing_mixing_method.jpg","attrs":{"Brand Name":"APVO","Model Number":"YGJ","Certification":"CE","Place of Origin":"Yangzhou"}}
{"title":"100L Industrial Vacuum Homogenizer Homogenizing Emulsifier for Creams High-Shear","imgUrl":"https:\/\/img.chinax.com\/nimg\/6a\/8b\/89cac559c32aa8b8a5993c5658ba-200x200-1\/100l_industrial_vacuum_homogenizer_homogenizing_emulsifier_for_creams_high_shear_mixing_system.jpg","attrs":{"Brand Name":"APVO","Model Number":"YGJ","Certification":"CE","Place of Origin":"Yangzhou"}}
Liquid Ingredient Storage Tanks: Pre-measured water, vinegar, and egg yolk are stored at controlled temperatures.
Dry Ingredient Mixer: Blends salt, sugar, and stabilizers uniformly.
2. Premixing & Emulsification
Process:
Phase 1 (Aqueous Phase): Egg yolk, vinegar, water, and dry ingredients are mixed in a high-shear mixer (e.g., IKN Triple-Stage Homogenizer) to form a uniform base.
Phase 2 (Oil Phase): Vegetable oil is gradually added to the aqueous phase under vacuum in a vacuum emulsifying tank (ER2000 Vacuum Emulsifier) to prevent air incorporation.
Critical Parameters:
Temperature: Maintained at 10–15°C to avoid oil crystallization.
Shear Rate: 8,000–12,000 rpm for optimal droplet size reduction.
3. Homogenization
Equipment:
High-Pressure Homogenizer (e.g., JPS Series Homogenization Unit): Further reduces oil droplet size (<5 μm) to stabilize the emulsion.
Quality Check:
Viscosity and pH (target: 3.6–4.2) are monitored in real-time using inline sensors.
4. Pasteurization & Cooling
Equipment:
Plate Heat Exchanger: Heats mayonnaise to 65–70°C for 2–3 minutes to eliminate pathogens.
Scraped Surface Cooler: Rapidly cools the product to 10–15°C to preserve texture.
5. Filling & Packaging
Equipment:
Automated Filling Machine: Dispenses precise volumes into jars, pouches, or tubes.
Labeling & Capping System: Integrates date coding and batch tracking.
Packaging Materials: Glass jars, PET bottles, or laminated foil pouches (oxygen barrier properties).
6. Quality Assurance
Tests:
Microbial Analysis: Total plate count, yeast/mold detection.
Texture Analysis: Back-extrusion test for firmness and spreadability.
High-Pressure Homogenizers: Critical for emulsion stability.
Automated Filling Lines: Ensure hygiene and throughput (up to 10,000 units/hour).
Sustainability Considerations:
Waste Reduction: Reclaim oil/water from CIP (Clean-in-Place) systems.
Energy Efficiency: Heat recovery from pasteurization for preheating ingredients.
Company Details
Bronze Gleitlager
,
Bronze Sleeve Bushings
and
Graphite Plugged Bushings
from Quality China Factory
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...
