CN113303462B - Bread sandwich salad sauce preparation system - Google Patents
Bread sandwich salad sauce preparation system Download PDFInfo
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- CN113303462B CN113303462B CN202110471646.8A CN202110471646A CN113303462B CN 113303462 B CN113303462 B CN 113303462B CN 202110471646 A CN202110471646 A CN 202110471646A CN 113303462 B CN113303462 B CN 113303462B
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- shearing
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- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 235000008429 bread Nutrition 0.000 title claims abstract description 9
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 7
- 235000012045 salad Nutrition 0.000 title claims abstract description 7
- 238000010008 shearing Methods 0.000 claims abstract description 193
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 129
- 239000002994 raw material Substances 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 230000007246 mechanism Effects 0.000 claims abstract description 15
- 235000014438 salad dressings Nutrition 0.000 claims description 58
- 238000003756 stirring Methods 0.000 claims description 26
- 230000001360 synchronised effect Effects 0.000 claims description 17
- 230000000712 assembly Effects 0.000 claims description 6
- 238000000429 assembly Methods 0.000 claims description 6
- 229910003460 diamond Inorganic materials 0.000 claims description 5
- 239000010432 diamond Substances 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 abstract description 54
- 239000012530 fluid Substances 0.000 abstract description 27
- 239000000839 emulsion Substances 0.000 abstract description 22
- 239000002245 particle Substances 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 27
- 108090000790 Enzymes Proteins 0.000 description 20
- 102000004190 Enzymes Human genes 0.000 description 20
- 235000019483 Peanut oil Nutrition 0.000 description 20
- 244000203593 Piper nigrum Species 0.000 description 20
- 235000008184 Piper nigrum Nutrition 0.000 description 20
- 150000001875 compounds Chemical class 0.000 description 20
- 229940088598 enzyme Drugs 0.000 description 20
- 239000000312 peanut oil Substances 0.000 description 20
- 230000000694 effects Effects 0.000 description 18
- 239000000843 powder Substances 0.000 description 18
- 239000002131 composite material Substances 0.000 description 16
- 238000002156 mixing Methods 0.000 description 16
- 229920000881 Modified starch Polymers 0.000 description 15
- 239000004368 Modified starch Substances 0.000 description 15
- -1 hydroxypropyl Chemical group 0.000 description 15
- 235000019426 modified starch Nutrition 0.000 description 15
- 241000251468 Actinopterygii Species 0.000 description 14
- 102000002322 Egg Proteins Human genes 0.000 description 14
- 108010000912 Egg Proteins Proteins 0.000 description 14
- 108010010803 Gelatin Proteins 0.000 description 14
- 229920000159 gelatin Polymers 0.000 description 14
- 239000008273 gelatin Substances 0.000 description 14
- 235000019322 gelatine Nutrition 0.000 description 14
- 235000011852 gelatine desserts Nutrition 0.000 description 14
- 239000011259 mixed solution Substances 0.000 description 14
- 229920002148 Gellan gum Polymers 0.000 description 13
- 238000007599 discharging Methods 0.000 description 13
- 239000012467 final product Substances 0.000 description 13
- 235000010492 gellan gum Nutrition 0.000 description 13
- 239000000216 gellan gum Substances 0.000 description 13
- 150000003839 salts Chemical class 0.000 description 13
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 12
- 238000002372 labelling Methods 0.000 description 12
- 235000013923 monosodium glutamate Nutrition 0.000 description 12
- 238000004806 packaging method and process Methods 0.000 description 12
- 229940073490 sodium glutamate Drugs 0.000 description 12
- 230000001954 sterilising effect Effects 0.000 description 12
- 235000002566 Capsicum Nutrition 0.000 description 11
- 239000006185 dispersion Substances 0.000 description 11
- 235000021552 granulated sugar Nutrition 0.000 description 11
- 239000000203 mixture Substances 0.000 description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 10
- 239000006002 Pepper Substances 0.000 description 10
- 235000016761 Piper aduncum Nutrition 0.000 description 10
- 235000017804 Piper guineense Nutrition 0.000 description 10
- 235000013614 black pepper Nutrition 0.000 description 10
- 239000001110 calcium chloride Substances 0.000 description 10
- 229910001628 calcium chloride Inorganic materials 0.000 description 10
- 210000002969 egg yolk Anatomy 0.000 description 10
- 235000013345 egg yolk Nutrition 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 10
- 238000012545 processing Methods 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 235000015071 dressings Nutrition 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010029541 Laccase Proteins 0.000 description 3
- 102000016943 Muramidase Human genes 0.000 description 3
- 108010014251 Muramidase Proteins 0.000 description 3
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 3
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 3
- WDJHALXBUFZDSR-UHFFFAOYSA-N acetoacetic acid Chemical compound CC(=O)CC(O)=O WDJHALXBUFZDSR-UHFFFAOYSA-N 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000000265 homogenisation Methods 0.000 description 3
- 229960000274 lysozyme Drugs 0.000 description 3
- 239000004325 lysozyme Substances 0.000 description 3
- 235000010335 lysozyme Nutrition 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000011975 tartaric acid Substances 0.000 description 3
- 235000002906 tartaric acid Nutrition 0.000 description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 description 3
- 239000008158 vegetable oil Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000019522 cellular metabolic process Effects 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F23/00—Mixing according to the phases to be mixed, e.g. dispersing or emulsifying
- B01F23/40—Mixing liquids with liquids; Emulsifying
- B01F23/41—Emulsifying
- B01F23/4105—Methods of emulsifying
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/80—Mixing plants; Combinations of mixers
- B01F33/83—Mixing plants specially adapted for mixing in combination with disintegrating operations
- B01F33/831—Devices with consecutive working receptacles, e.g. with two intermeshing tools in one of the receptacles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation system of bread sandwich salad sauce, which belongs to the field of food accessories and comprises a shearing device for instantaneously shearing mixed liquid at high speed, a primary emulsifying device and a secondary emulsifying device, wherein a feed inlet of the primary emulsifying device is communicated with an outlet of the side wall at the bottom of the shearing device, and a discharge outlet of the primary emulsifying device is communicated with an inlet of the side wall at the top of the secondary emulsifying device. The beneficial effects of the invention are as follows: through setting up shearing mechanism, primary emulsification device and secondary emulsification device, realized the instantaneous high-speed shearing to the raw materials, avoided the shearing force not enough, let fluid violently turn in shearing mechanism bottom and primary emulsification device, realized the preliminary emulsification of fluid for fluid can fully emulsify in secondary emulsification device high-efficiently, obtains emulsion particle little, stable good emulsion.
Description
Technical Field
The invention relates to the field of food accessories, in particular to a bread sandwich salad dressing preparation system.
Background
Salad dressing is a common seasoning in daily life of people, is prepared from vegetable oil, eggs, salt, sugar and other various seasonings, is rich in nutrition, has fine taste and unique flavor, and is a seasoning deeply favored by consumers. In recent years, salad dressing has been increasingly used, not only as a cold food seasoning, but also in seasonings in baked foods. However, the conventional salad dressing is extremely easy to collapse under the high temperature condition, and cannot well meet the actual requirements of baked foods.
The effect of emulsification and homogenization in the salad sauce production process plays an important role in the quality of the final product, the emulsification and homogenization process treatment is an indispensable part of the liquid batching industry, and along with the progress of raw materials and processes, the requirements on the emulsification and homogenization of the product are higher and higher. The existing equipment has the problems of larger emulsion particles, poor emulsion stability and the like in the emulsification process.
Disclosure of Invention
Aiming at the problems that emulsion particles are larger and emulsion stability is poor in the emulsification process in the prior art; the invention discloses a preparation system of a bread sandwich salad sauce, which comprises a shearing device for instantaneously shearing mixed liquid at high speed, a primary emulsifying device and a secondary emulsifying device, wherein a feed inlet of the primary emulsifying device is communicated with a side wall outlet at the bottom of the shearing device, and a discharge outlet of the primary emulsifying device is communicated with a side wall inlet at the top of the secondary emulsifying device.
Through setting up shearing mechanism, primary emulsification device and secondary emulsification device, realized the instantaneous high-speed shearing to the raw materials, avoided the shearing force not enough, let fluid violently turn in shearing mechanism bottom and primary emulsification device, realized the preliminary emulsification of fluid for fluid can fully emulsify in secondary emulsification device high-efficiently, obtains emulsion particle little, stable good emulsion.
Preferably, more than two shearing devices are uniformly distributed in the circumferential direction of the secondary emulsifying device. By arranging more than two shearing devices, the continuous shearing of different raw materials with different intensities can be realized, and the raw materials are sheared into proper sizes, so that emulsion with small emulsion particles and good stability can be obtained.
Preferably, the shearing device comprises a shearing rotating shaft, more than two shearing assemblies uniformly distributed along the length direction of the shearing rotating shaft, and a power assembly arranged on the outer wall of the shearing device and used for driving the shearing rotating shaft to rotate, wherein a first accommodating chamber is formed between any two adjacent shearing assemblies.
Preferably, the shearing assembly comprises an upper layer of shearing units and a lower layer of shearing units, and a second accommodating chamber is formed between the upper layer of shearing units and the lower layer of shearing units.
Through setting up first holding cavity and second holding cavity, the effectual whereabouts speed of slowing down the raw materials for shearing mechanism can be more abundant to the raw materials shear, has improved shearing mechanism's shearing effect.
Preferably, the shearing unit comprises a rotor for shearing raw materials, the rotor is arranged on the shearing rotating shaft, a stator matched with the rotor is arranged on the inner wall of the shearing device at a position corresponding to the rotor, the stator is an annular assembly, two concentric annular grooves are formed in the upper surface of the stator, and an annular cutter body matched with the annular grooves is formed on the rotor.
Preferably, the rotor is of a disc structure, the lower surface of the rotor extends downwards to form three concentric annular cutter bodies, wherein the two annular cutter bodies positioned at the outer side are positioned in the annular groove, and the outer wall of the annular cutter body positioned at the inner side is sleeved at the position of the inner wall of the stator; and the length of the annular cutter body positioned at the inner side is longer than that of the two annular cutter bodies positioned at the outer side.
Preferably, the distance between the side wall of the annular cutter body and the inner wall of the stator and the inner wall of the annular groove is equal.
Preferably, a dot-shaped bulge is formed on the side wall of the annular cutter body, and an annular groove matched with the dot-shaped bulge is formed on the inner wall of the annular groove.
Preferably, the shearing device further comprises a positioning screen disc, an annular connecting piece used for connecting two adjacent rotors on the shearing rotating shaft and a turbulence strip arranged at the bottom of the shearing device and used for turbulence, the positioning screen disc is arranged on the inner wall of the shearing device, and the stator is arranged on the positioning screen disc.
The positioning screen disc and the annular connecting piece are arranged, so that the shearing assembly is convenient to install and detach, and the positioning screen disc can also filter and screen raw materials, so that the shearing assembly can sufficiently shear the raw materials; in addition, the gaps in the shearing assembly and the sieve pore sizes of the positioning sieve tray are gradually contracted from top to bottom, and the shearing efficiency can be effectively improved on the premise of ensuring the shearing quality; and finally, a turbulence strip is arranged at the bottom of the shearing device, so that the oil-water two phases are impacted and turned over vigorously in the bottom of the shearing device, the fluid has obvious dispersing, mixing and emulsifying effects, and emulsion with smaller emulsion particles is obtained initially.
Preferably, the shearing device is further provided with a feeding port for feeding.
Preferably, the power component comprises a shearing motor and a first rotating shaft, the shearing motor is installed on the outer wall of the shearing device, the first rotating shaft is installed at the center position of the top of the secondary emulsifying device, the shearing motor and the first rotating shaft are in transmission through a synchronous belt, the first rotating shaft and the shearing rotating shaft are in transmission through a gear, the first rotating shaft is further covered with a box body, and a mounting disc is further arranged in the box body.
Preferably, a first synchronous belt pulley is installed on the rotating shaft of the shearing motor, a second synchronous belt pulley is installed on the first rotating shaft, and the first synchronous belt pulley and the second synchronous belt pulley are driven by a synchronous belt.
Preferably, a driving gear is mounted on the first rotating shaft, more than two driven gears meshed with the driving gear are uniformly distributed on the circumference of the driving gear, the center of each driven gear is fixedly mounted on the shearing rotating shaft, and the driving gear and the driven gears are mounted on the upper surface of the mounting plate. During actual use, the number of teeth of the driven gear can be designed according to the requirements, the driven gear is designed into different numbers of teeth, the rotation speed of the inner rotor of the shearing device is changed through the driven gears with different numbers of teeth, continuous synchronous shearing of raw materials with different intensities is realized, and the shearing efficiency and the shearing effect are improved.
Preferably, a spiral groove for preliminarily emulsifying the solution is formed on the inner wall of the primary emulsifying device. Through set up the helicla flute on the primary emulsification device inner wall for the mixed solution carries out preliminary emulsification in the primary emulsification device, is favorable to improving emulsification efficiency.
Preferably, the secondary emulsification device comprises an emulsification rotating shaft, more than three stirring blades evenly distributed along the length direction of the emulsification rotating shaft and an emulsification motor used for driving the emulsification rotating shaft to rotate, any two stirring blades on the emulsification rotating shaft are identical in included angle between planes, diamond through holes are formed in the stirring blades, mesh layers are formed in the diamond through holes along the outer sides of the stirring blades, the emulsification rotating shaft is arranged on a rotating mechanism of the emulsification motor, and the emulsification motor is arranged on the outer wall of the bottom of the secondary emulsification device. Through setting up a plurality of stirring vane and forming the mesh layer in the stirring vane outside, when stirring, the raw materials in the secondary emulsification device can violently turn for fluid takes the torrent as the main part, has apparent dispersion, mixing and emulsification effect.
Preferably, a discharge hole is further formed in the bottom of the secondary emulsifying device, and a discharge ring is formed along the circumferential direction of the bottom of the secondary emulsifying device by the discharge hole.
The invention also provides a preparation method of the bread sandwich salad dressing, which comprises the following steps:
Step one: sequentially adding 30-40 parts by weight of pure water, 15-20 parts by weight of sterilized egg yolk and 10-15 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1-2 parts by weight of salt, 0.1-0.2 part by weight of calcium chloride, 0.2-0.5 part by weight of sodium glutamate, 1-2 parts by weight of pepper, 0.1-0.3 part by weight of black pepper and 1-3 parts by weight of compound enzyme preparation;
step two: sequentially adding 1-3 parts by weight of crosslinked hydroxypropyl composite modified starch, 0.5-1 part by weight of fish gelatin powder, 0.1-0.2 part by weight of gellan gum and 10-15 parts by weight of peanut oil into a second shearing device with a rotor rotating speed of 5000-6000r/min, and slowly adding 20-30 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
In the production process of salad dressing, the fish gelatin powder, gellan gum and crosslinked hydroxypropyl composite modified starch are selected to effectively lead the tissue state of the salad dressing to be fine and smooth, improve the glossiness, improve the emulsibility, improve the taste fine degree and the luster of the appearance of the dressing, and improve the baking performance of the salad dressing, so that the salad dressing has good high-temperature stability and can be widely applied to the heating food and baking industries.
Preferably, the compound enzyme preparation comprises compound enzyme and auxiliary materials, wherein the compound enzyme is prepared from 6-12 parts by weight of laccase and 6-12 parts by weight of egg white lysozyme, and the auxiliary materials are prepared from 10-15 parts by weight of diacetic acid tartaric acid mono-diglyceride, 10-15 parts by weight of citric acid monoglyceride and 45-50 parts by weight of crosslinked hydroxypropyl composite modified starch.
By adding the compound enzyme preparation into the salad dressing, the flavor of the salad dressing can be improved, the color-changing speed of the salad dressing can be slowed down, the color of the sauce body of the salad dressing can be maintained, and the appetite of consumers can be improved.
Advantageous effects
The technical scheme of the invention has the following beneficial effects:
(1) Through setting up shearing mechanism, primary emulsification device and secondary emulsification device, realized the instantaneous high-speed shearing to the raw materials, avoided the shearing force not enough, let fluid violently turn in shearing mechanism bottom and primary emulsification device, realized the preliminary emulsification of fluid for fluid can fully emulsify in secondary emulsification device high-efficiently, obtains emulsion particle little, stable good emulsion.
(2) The positioning screen disc and the annular connecting piece are arranged, so that the shearing assembly is convenient to install and detach, and the positioning screen disc can also filter and screen raw materials, so that the shearing assembly can sufficiently shear the raw materials; in addition, the gaps in the shearing assembly and the sieve pore sizes of the positioning sieve tray are gradually contracted from top to bottom, and the shearing efficiency can be effectively improved on the premise of ensuring the shearing quality; and finally, a turbulence strip is arranged at the bottom of the shearing device, so that the oil-water two phases are impacted and turned over vigorously in the bottom of the shearing device, the fluid has obvious dispersing, mixing and emulsifying effects, and emulsion with smaller emulsion particles is obtained initially.
(3) In the production process of salad dressing, the fish gelatin powder, gellan gum and crosslinked hydroxypropyl composite modified starch are selected to effectively lead the tissue state of the salad dressing to be fine and smooth, improve the glossiness, improve the emulsibility, improve the taste fine degree and the luster of the appearance of the dressing, and improve the baking performance of the salad dressing, so that the salad dressing has good high-temperature stability and can be widely applied to the heating food and baking industries.
(4) By adding the compound enzyme preparation into the salad dressing, the flavor of the salad dressing can be improved, the color-changing speed of the salad dressing can be slowed down, the color of the sauce body of the salad dressing can be maintained, and the appetite of consumers can be improved.
Drawings
FIG. 1 is a schematic diagram of a preferred baking-resistant salad dressing manufacturing system according to the invention;
FIG. 2 is a partial view of a preferred shear assembly of the present invention;
FIG. 3 is a partial view of a preferred shear unit of the present invention;
fig. 4 is a schematic view of the structure of the discharging ring of the present invention.
In the figure:
1-a box body; 2-a secondary emulsifying device; 3-mounting a disc; 4-a primary emulsifying device; 41-a feed inlet;
42-a discharge hole; 5-a feed inlet; 6-shearing device; 61-shearing a rotating shaft; 62-a shearing assembly;
621-a shearing unit; 63-positioning a screen tray; 64-ring connector; 65-spoiler bars; 7-a power assembly; 71-a shearing motor; 72-a first rotation axis; 8-a first receiving chamber; 9-a second receiving chamber;
10-rotor; 101-an annular cutter body; 102-punctiform bulge; 11-a stator; 111-annular grooves;
112-an annular groove; 12-a synchronous belt; 15-a first synchronous pulley; 16-a second synchronous pulley;
17-a drive gear; 18-a driven gear; 19-emulsifying the rotation axis; 20-stirring blades;
21-an emulsification motor; 22-a discharge port; 221-a discharge ring.
Detailed Description
For the purpose of making the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention, and it is apparent that the described embodiments are some embodiments of the present invention, but not all embodiments. All other embodiments, based on the embodiments of the invention, which are apparent to those of ordinary skill in the art without inventive faculty, are intended to be within the scope of the invention. Thus, the following detailed description of the embodiments of the invention, as presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention.
As shown in fig. 1, the bread sandwich salad dressing preparation system comprises a shearing device 6 for instantaneously shearing mixed liquid at high speed, a primary emulsifying device 4 and a secondary emulsifying device 2, wherein a feed inlet 41 of the primary emulsifying device 4 is communicated with a side wall outlet at the bottom of the shearing device 6, and a discharge outlet 42 of the primary emulsifying device 4 is communicated with a side wall inlet at the top of the secondary emulsifying device 2.
Through setting up shearing mechanism 6, primary emulsification device 4 and secondary emulsification device 2, realized the instantaneous high-speed shearing to the raw materials, avoided the shearing force not enough, let the fluid violently turn in shearing mechanism 6 bottom and primary emulsification device 4, realized the preliminary emulsification of fluid for the fluid can fully emulsify in secondary emulsification device 2 high-efficiently, obtains emulsion particle little, stable good emulsion.
As a preferred embodiment, two or more shearing devices 6 are uniformly distributed in the circumferential direction of the secondary emulsifying device 2. By arranging more than two shearing devices 6, the continuous shearing of different raw materials with different intensities can be realized, and the raw materials are sheared into proper sizes, so that emulsion with small emulsion particles and good stability can be obtained.
As a preferred embodiment, the shearing device 6 includes a shearing rotating shaft 61, more than two shearing assemblies 62 uniformly distributed along the length direction of the shearing rotating shaft 61, and a power assembly 7 mounted on the outer wall of the shearing device 6 and used for driving the shearing rotating shaft 61 to rotate, and a first accommodating chamber 8 is formed between any two adjacent shearing assemblies 62.
As shown in fig. 2, as a preferred embodiment, the shearing module 62 includes an upper layer of shearing units 621 and a lower layer of shearing units 621, and a second accommodating chamber 9 is formed between the upper layer of shearing units 621 and the lower layer of shearing units.
Through setting up first holding cavity 8 and second holding cavity 9, the effectual whereabouts speed of slowing down the raw materials for shearing mechanism 6 can more abundant shear the raw materials, has improved shearing mechanism 6's shearing effect.
As a preferred embodiment, the shearing unit 621 includes a rotor 10 for shearing the raw material, the rotor 10 is mounted on the shearing rotating shaft 61, a stator 11 matched with the rotor 10 is mounted on the inner wall of the shearing device 6 at a position corresponding to the rotor 10, the stator 11 is an annular assembly, two concentric annular grooves 111 are formed on the upper surface of the stator 11, and an annular cutter body 101 matched with the annular grooves 111 is formed on the rotor 10.
As a preferred embodiment, the rotor 10 has a disc structure, and three concentric annular cutter bodies 101 are formed by extending down the lower surface of the rotor, wherein two annular cutter bodies 101 on the outer side are positioned in the annular groove 111, and the outer wall of the annular cutter body 101 on the inner side is sleeved at the position of the inner wall of the stator 11; and the length of the annular cutter body 101 positioned at the inner side is longer than the lengths of the two annular cutter bodies 101 positioned at the outer side.
As a preferred embodiment, the distance between the side wall of the annular cutter body 101 and the inner wall of the stator 11 and the inner wall of the annular groove 111 are equal.
As shown in fig. 3, as a preferred embodiment, a dot-shaped protrusion 102 is formed on a side wall of the annular cutter body 101, and an annular groove 112 is formed on an inner wall of the annular groove 111 to be matched with the dot-shaped protrusion 102.
As a preferred embodiment, the shearing device 6 further comprises a positioning screen 63, an annular connecting member 64 for connecting two adjacent rotors 10 on the shearing rotating shaft 61, and a turbulence strip 65 mounted at the bottom of the shearing device 6 for turbulence, the positioning screen 63 is mounted on the inner wall of the shearing device 6, and the stator 11 is mounted on the positioning screen 63.
The positioning screen disc 63 and the annular connecting piece 64 are arranged, so that the shearing assembly 62 is convenient to install and detach, and the positioning screen disc 63 can also filter and screen raw materials, so that the shearing assembly 62 can sufficiently shear the raw materials; in addition, the gaps in the shearing assembly 62 and the sieve pore sizes of the positioning sieve tray 63 are gradually contracted from top to bottom, and the shearing efficiency can be effectively improved on the premise of ensuring the shearing quality; finally, a turbulence strip 65 is arranged at the bottom of the shearing device 6, so that oil-water two phases are impacted and turned vigorously in the bottom of the shearing device 6, fluid has obvious dispersing, mixing and emulsifying effects, and emulsion with smaller emulsion particles is obtained initially.
As a preferred embodiment, the shearing device 6 is further formed with a feed opening 5 for feeding.
As a preferred embodiment, the power assembly 7 includes a shearing motor 71 and a first rotating shaft 72, the shearing motor 71 is mounted on the outer wall of the shearing device 6, the first rotating shaft 72 is mounted at the center position of the top of the secondary emulsifying device 2, the shearing motor 71 and the first rotating shaft 72 are driven by a synchronous belt 12, the first rotating shaft 72 and the shearing rotating shaft 61 are driven by gears, the first rotating shaft 72 is further covered with a box 1, and a mounting disc 3 is further arranged in the box 1.
In a preferred embodiment, the first timing pulley 15 is mounted on the rotation shaft of the shear motor 71, the second timing pulley 16 is mounted on the first rotation shaft 72, and the first timing pulley 15 and the second timing pulley 16 are driven by the timing belt 12.
As a preferred embodiment, the first rotating shaft 72 is provided with a driving gear 17, more than two driven gears 18 meshed with the driving gear 17 are uniformly distributed on the circumference of the driving gear 17, the center of each driven gear 18 is fixedly installed on the shearing rotating shaft 61, and the driving gear 17 and the driven gears 18 are installed on the upper surface of the installation disc 3. During actual use, the number of teeth of the driven gear 18 can be designed according to the requirements, the driven gear 18 is designed into different numbers of teeth, the rotation speed of the inner rotor 10 of the shearing device 6 is changed through the driven gear 18 with different numbers of teeth, continuous synchronous shearing of raw materials with different intensities is realized, and shearing efficiency and shearing effect are improved.
In a preferred embodiment, a spiral groove (not shown) for preliminarily emulsifying the solution is formed on the inner wall of the primary emulsifying device 4. By arranging the spiral groove on the inner wall of the primary emulsifying device 4, the mixed liquid is subjected to primary emulsification in the primary emulsifying device 4, and the emulsification efficiency is improved.
As a preferred embodiment, the secondary emulsifying device 2 includes an emulsifying rotating shaft 19, three or more stirring blades 20 uniformly distributed along the length direction of the emulsifying rotating shaft 19, and an emulsifying motor 21 for driving the emulsifying rotating shaft 19 to rotate, the included angles between planes of any two stirring blades 20 on the emulsifying rotating shaft 19 are the same, diamond through holes (not shown) are formed in the stirring blades 20, mesh layers (not shown) are formed along the outer sides of the stirring blades 20, the emulsifying rotating shaft 19 is arranged on a rotating mechanism of the emulsifying motor 21, and the emulsifying motor 21 is mounted on the outer wall of the bottom of the secondary emulsifying device 2. By providing a plurality of stirring blades 20 and forming a mesh layer outside the stirring blades 20, the raw materials in the secondary emulsifying device 2 can be vigorously turned over when stirring is performed, so that the fluid mainly takes turbulence and has remarkable dispersing, mixing and emulsifying effects.
As shown in fig. 4, as a preferred embodiment, a discharge opening 22 is further formed at the bottom of the secondary emulsifying device 2, and the discharge opening 22 forms a discharge ring 221 along the circumferential direction of the bottom of the secondary emulsifying device 2.
The embodiment also provides a preparation method of the bread sandwich salad dressing, which comprises the following steps:
step one: sequentially adding 30-40 parts by weight of pure water, 15-20 parts by weight of sterilized egg yolk and 10-15 parts by weight of white granulated sugar into a first shearing device 6 with the rotating speed of 3000-4000r/min of a rotor 10, waiting for 2-3min to uniformly mix and melt, and then adding 1-2 parts by weight of salt, 0.1-0.2 part by weight of calcium chloride, 0.2-0.5 part by weight of sodium glutamate, 1-2 parts by weight of pepper, 0.1-0.3 part by weight of black pepper and 1-3 parts by weight of compound enzyme preparation;
step two: sequentially adding 1-3 parts by weight of crosslinked hydroxypropyl composite modified starch, 0.5-1 part by weight of fish gelatin powder, 0.1-0.2 part by weight of gellan gum and 10-15 parts by weight of peanut oil into a second shearing device 6 with the rotating speed of a rotor 10 of 5000-6000r/min, and slowly adding 20-30 parts by weight of peanut oil when shearing is carried out for 5-6 min;
step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device 6, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to the primary emulsifying device 4 for primary emulsification, and finally the mixed liquid is conveyed to the secondary emulsifying device 2;
Step four: starting the emulsifying motor 21, setting the rotating speed of the emulsifying motor 21 to be 5000-6000r/min, and fully emulsifying the mixed solution in the secondary emulsifying device 2;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
In the production process of salad dressing, the fish gelatin powder, gellan gum and crosslinked hydroxypropyl composite modified starch are selected to effectively lead the tissue state of the salad dressing to be fine and smooth, improve the glossiness, improve the emulsibility, improve the taste fine degree and the luster of the appearance of the dressing, and improve the baking performance of the salad dressing, so that the salad dressing has good high-temperature stability and can be widely applied to the heating food and baking industries.
As a preferred embodiment, the compound enzyme preparation comprises compound enzyme and auxiliary materials, wherein the compound enzyme is prepared from 6-12 parts by weight of laccase and 6-12 parts by weight of egg white lysozyme, and the auxiliary materials are prepared from 10-15 parts by weight of diacetic acid tartaric acid monoglyceride and diglyceride, 10-15 parts by weight of citric acid monoglyceride and 45-50 parts by weight of crosslinked hydroxypropyl composite modified starch.
By adding the compound enzyme preparation into the salad dressing, the flavor of the salad dressing can be improved, the color-changing speed of the salad dressing can be slowed down, the color of the sauce body of the salad dressing can be maintained, and the appetite of consumers can be improved.
The following further illustrates the beneficial effects of the technical solution of this embodiment in obtaining a bread-sandwiched salad dressing by several sets of examples and comparative examples, wherein the compound enzyme preparation used in the examples and comparative examples is prepared from the following raw materials in parts by weight:
6-12 parts of laccase, 6-12 parts of egg white lysozyme, 10-15 parts of diacetic acid tartaric acid mono-diglyceride, 10-15 parts of citric acid monoglyceride and 45-50 parts of crosslinked hydroxypropyl composite modified starch.
Examples
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: sequentially adding 35 parts by weight of pure water, 17.5 parts by weight of sterilized egg yolk and 12.5 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1.5 parts by weight of salt, 0.1 part by weight of calcium chloride, 0.3 part by weight of sodium glutamate, 1.5 parts by weight of pepper, 0.2 parts by weight of black pepper and 2 parts by weight of a compound enzyme preparation;
Step two: sequentially adding 2 parts by weight of crosslinked hydroxypropyl composite modified starch, 0.7 part by weight of fish gelatin powder, 0.1 part by weight of gellan gum and 12 parts by weight of peanut oil into a second shearing device with a rotor rotating speed of 5000-6000r/min, and slowly adding 25 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
Examples
The processing technology of the salad dressing in the embodiment comprises the following steps:
step one: sequentially adding 30 parts by weight of pure water, 15 parts by weight of sterilized egg yolk and 10 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1 part by weight of salt, 0.1 part by weight of calcium chloride, 0.2 part by weight of sodium glutamate, 1 part by weight of pepper, 0.1 part by weight of black pepper and 1 part by weight of compound enzyme preparation;
Step two: sequentially adding 1 part by weight of crosslinked hydroxypropyl composite modified starch, 0.5 part by weight of fish gelatin powder, 0.1 part by weight of gellan gum and 15 parts by weight of peanut oil into a second shearing device with the rotor rotating speed of 5000-6000r/min, and slowly adding 20 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
Examples
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: sequentially adding 40 parts by weight of pure water, 20 parts by weight of sterilized egg yolk and 15 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 2 parts by weight of salt, 0.2 part by weight of calcium chloride, 0.5 part by weight of sodium glutamate, 2 parts by weight of pepper, 0.3 part by weight of black pepper and 3 parts by weight of compound enzyme preparation;
Step two: sequentially adding 3 parts by weight of crosslinked hydroxypropyl composite modified starch, 1 part by weight of fish gelatin powder, 0.2 part by weight of gellan gum and 10 parts by weight of peanut oil into a second shearing device with a rotor rotating speed of 5000-6000r/min, and slowly adding 30 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: sequentially adding 35 parts by weight of pure water, 17.5 parts by weight of sterilized egg yolk and 12.5 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1.5 parts by weight of salt, 0.1 part by weight of calcium chloride, 0.3 part by weight of sodium glutamate, 1.5 parts by weight of pepper, 0.2 parts by weight of black pepper and 2 parts by weight of a compound enzyme preparation;
Step two: sequentially adding 2 parts by weight of crosslinked hydroxypropyl composite modified starch, 0.7 part by weight of fish gelatin powder and 12 parts by weight of peanut oil into a second shearing device with the rotor rotating speed of 5000-6000r/min, and slowly adding 25 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: sequentially adding 35 parts by weight of pure water, 17.5 parts by weight of sterilized egg yolk and 12.5 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1.5 parts by weight of salt, 0.1 part by weight of calcium chloride, 0.3 part by weight of sodium glutamate, 1.5 parts by weight of pepper, 0.2 parts by weight of black pepper and 2 parts by weight of a compound enzyme preparation;
step two: sequentially adding 2 parts by weight of crosslinked hydroxypropyl composite modified starch, 0.1 part by weight of gellan gum and 12 parts by weight of peanut oil into a second shearing device with a rotor rotating speed of 5000-6000r/min, and slowly adding 25 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: sequentially adding 35 parts by weight of pure water, 17.5 parts by weight of sterilized egg yolk and 12.5 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1.5 parts by weight of salt, 0.1 part by weight of calcium chloride, 0.3 part by weight of sodium glutamate, 1.5 parts by weight of pepper, 0.2 parts by weight of black pepper and 2 parts by weight of a compound enzyme preparation;
Step two: sequentially adding 2 parts by weight of starch, 0.7 part by weight of fish gelatin powder, 0.1 part by weight of gellan gum and 12 parts by weight of peanut oil into a second shearing device with the rotor rotating speed of 5000-6000r/min, and slowly adding 25 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: sequentially adding 35 parts by weight of pure water, 17.5 parts by weight of sterilized egg yolk and 12.5 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1.5 parts by weight of salt, 0.1 part by weight of calcium chloride, 0.3 part by weight of sodium glutamate, 1.5 parts by weight of pepper, 0.2 parts by weight of black pepper and 2 parts by weight of a compound enzyme preparation;
step two: sequentially adding 0.7 weight part of fish gelatin powder, 0.1 weight part of gellan gum and 12 weight parts of peanut oil into a second shearing device with a rotor rotating speed of 5000-6000r/min, and slowly adding 25 weight parts of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: sequentially adding 35 parts by weight of pure water, 17.5 parts by weight of sterilized egg yolk and 12.5 parts by weight of white granulated sugar into a first shearing device with a rotor rotating speed of 3000-4000r/min, waiting for 2-3min to uniformly mix and melt, and then adding 1.5 parts by weight of salt, 0.1 part by weight of calcium chloride, 0.3 part by weight of sodium glutamate, 1.5 parts by weight of pepper and 0.2 part by weight of black pepper;
Step two: sequentially adding 2 parts by weight of crosslinked hydroxypropyl composite modified starch, 0.7 part by weight of fish gelatin powder, 0.1 part by weight of gellan gum and 12 parts by weight of peanut oil into a second shearing device with a rotor rotating speed of 5000-6000r/min, and slowly adding 25 parts by weight of peanut oil when shearing is carried out for 5-6 min;
Step three: the oil-water two phases are impacted and turned over at the bottom of the shearing device, so that the fluid has obvious dispersion and mixing effects, and then is conveyed to a primary emulsifying device for primary emulsification, and finally the mixed liquid is conveyed to a secondary emulsifying device;
step four: starting an emulsifying motor, setting the rotating speed of the emulsifying motor to be 5000-6000r/min, and fully emulsifying the mixed solution in a secondary emulsifying device;
Step five: discharging, packaging, sterilizing for 1-2min under ultraviolet irradiation, inspecting, labeling, and coding to obtain the final product.
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: dissolving 3 parts by weight of salt, 6 parts by weight of sugar, 2 parts by weight of sodium glutamate, 6 parts by weight of milk powder, 5 parts by weight of mustard powder, 0.5 part by weight of xanthan gum and 1 part by weight of emulsifier in 25 parts by weight of water, adding 3 parts by weight of starch after dissolving, heating to 85-95 ℃, and preserving heat for 15-20 minutes;
step two: cooling the mixture to 60-70deg.C, adding 45 parts by weight of vegetable oil, stirring for 3-5 min, adding 8 parts by weight of egg white liquid, and stirring for 3-5 min;
Step three: adding 3 parts by weight of acetic acid and 25 parts by weight of water, stirring, homogenizing and emulsifying;
step four: discharging, packaging, sterilizing at 80-90deg.C for 20min, inspecting, labeling, and coding to obtain the final product.
The processing technology of the salad dressing in the embodiment comprises the following steps:
Step one: adding 2.5 parts by mass of xanthan gum powder, 0.15 part by mass of horseradish powder, 0.3 part by mass of capsicum oil, 3 parts by mass of salt and 1 part by mass of sodium glutamate into 17.5 parts by mass of white granulated sugar, manually stirring uniformly, and adding 50 parts by mass of purified water to stir uniformly to obtain a mixed solution;
step two: pouring 10 parts by mass of egg liquid into the mixed liquid and uniformly mixing;
step three: adding 60 parts by mass of vegetable oil into the mixed solution, stirring for 20-30min, adding 0.3 part by mass of mustard oil into the mixed solution halfway, and continuously stirring and emulsifying;
step four: discharging, packaging, sterilizing at 80-90deg.C for 20min, inspecting, labeling, and coding to obtain the final product.
Sensory evaluation is carried out on the salad dressing prepared by the three groups of examples and the seven groups of comparative examples, wherein the sensory evaluation standard is that the salad dressing product is baked for 15-20 minutes at 190-210 ℃, the color, the flavor and the luster of the product are evaluated, the color of the high-quality sauce body is milky white and slightly yellow, the surface of the sauce body is glossy, and the sauce body is fully divided into 10 minutes; the salad sauce has strong flavor, tender and smooth taste and no peculiar smell, and is fully divided into 10 minutes; observing the stiffness and the fineness of the tissue of the sauce body, the ideal product has high stiffness, good shape retention, fine tissue and no oil-water separation phenomenon, and is fully divided into 10 minutes; after the color, flavor and morphology are scored separately, the total score is calculated as score = color score x 30% + flavor score x 30% + morphology score x 40%, and finally the average score of all people is used as the composite score. The specific data are as follows:
Table 1 test data for salad dressing prepared for each set of examples and comparative examples
As can be seen from Table 1, the sensory quality of the salad dressing prepared in the examples is superior to that of the comparative examples, which shows that the use of fish gelatin powder, gellan gum and crosslinked hydroxypropyl composite modified starch in the production process of the salad dressing can effectively make the tissue state of the salad dressing fine and smooth, improve the glossiness, improve the emulsibility, increase the taste fine and smooth and the luster of the appearance of the dressing, improve the baking performance of the salad dressing, make the salad dressing have good high-temperature stability, and can be widely applied to the heating food and baking industries; the added compound enzyme preparation can not only improve the flavor of the salad dressing, but also slow down the color-changing speed of the salad dressing, thereby being beneficial to maintaining the color of the sauce body of the salad dressing; in addition, the fish gelatin powder has an antioxidation effect, so that the salad dressing can promote metabolism of cells to a certain extent and delay aging of the cells.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, and various modifications and variations may be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. The preparation system of the bread sandwich salad sauce is characterized by comprising a shearing device for instantaneously shearing mixed liquid at high speed, a primary emulsifying device and a secondary emulsifying device, wherein a feed inlet of the primary emulsifying device is communicated with a side wall outlet at the bottom of the shearing device, a discharge outlet of the primary emulsifying device is communicated with a side wall inlet at the top of the secondary emulsifying device, and more than two shearing devices are uniformly distributed in the circumferential direction of the secondary emulsifying device;
The shearing device comprises a shearing rotating shaft, more than two shearing assemblies uniformly distributed along the length direction of the shearing rotating shaft, and a power assembly arranged on the outer wall of the shearing device and used for driving the shearing rotating shaft to rotate, wherein a first accommodating chamber is formed between any two adjacent shearing assemblies; the shearing assembly comprises an upper layer of shearing units and a lower layer of shearing units, and a second accommodating chamber is formed between the upper layer of shearing units and the lower layer of shearing units; the shearing unit comprises a rotor for shearing raw materials, the rotor is arranged on the shearing rotating shaft, a stator matched with the rotor is arranged on the inner wall of the shearing device at a position corresponding to the rotor, the stator is an annular assembly, two concentric annular grooves are formed on the upper surface of the stator, and an annular cutter body matched with the annular grooves is formed on the rotor; the rotor is of a disc structure, the lower surface of the rotor extends downwards to form three concentric annular cutter bodies, wherein the two annular cutter bodies positioned at the outer side are positioned in the annular groove, and the outer wall of the annular cutter body positioned at the inner side is sleeved at the position of the inner wall of the stator; the length of the annular cutter body positioned at the inner side is longer than that of the two annular cutter bodies positioned at the outer side; the distance between the side wall of the annular cutter body and the inner wall of the stator and the inner wall of the annular groove are equal; the side wall of the annular cutter body is provided with a punctiform bulge, and the inner wall of the annular groove is provided with an annular groove matched with the punctiform bulge; the shearing device further comprises a positioning screen disc, an annular connecting piece used for connecting two adjacent rotors on the shearing rotating shaft and a turbulence strip arranged at the bottom of the shearing device and used for turbulence, the positioning screen disc is arranged on the inner wall of the shearing device, and the stator is arranged on the positioning screen disc;
a spiral groove for preliminarily emulsifying the solution is formed on the inner wall of the primary emulsifying device;
The secondary emulsifying device comprises an emulsifying rotating shaft, more than three stirring blades uniformly distributed along the length direction of the emulsifying rotating shaft and an emulsifying motor used for driving the emulsifying rotating shaft to rotate, included angles between planes of any two stirring blades on the emulsifying rotating shaft are the same, diamond through holes are formed in the stirring blades, mesh layers are formed in the diamond through holes along the outer sides of the stirring blades, the emulsifying rotating shaft is arranged on a rotating mechanism of the emulsifying motor, the emulsifying motor is arranged on the outer wall of the bottom of the secondary emulsifying device, a discharge opening is further formed in the bottom of the secondary emulsifying device, and a discharge ring is formed in the discharge opening along the circumferential direction of the bottom of the secondary emulsifying device;
and a feeding port for feeding is formed in the shearing device.
2. The breading salad dressing preparation system of claim 1, wherein the power assembly includes a shear motor mounted on the outer wall of the shear device and a first rotating shaft mounted in a central top position of the secondary emulsifying device, the shear motor and the first rotating shaft being driven by a timing belt, and the first rotating shaft and the shear rotating shaft being driven by a gear.
3. The system for preparing a sandwich salad dressing according to claim 2, wherein a first synchronous pulley is installed on a rotating shaft of the shearing motor, a second synchronous pulley is installed on the first rotating shaft, and a synchronous belt is used for driving between the first synchronous pulley and the second synchronous pulley.
4. A system for preparing a sandwich salad dressing according to claim 3, wherein a driving gear is installed on the first rotation shaft, more than two driven gears engaged with the driving gear are uniformly distributed on the circumference of the driving gear, and the center of each driven gear is fixedly installed on the shearing rotation shaft.
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| CN202110471646.8A CN113303462B (en) | 2021-04-29 | 2021-04-29 | Bread sandwich salad sauce preparation system |
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