CN115430334A - Preparation method of butter banana-flavor salad sauce and premixing device thereof - Google Patents
Preparation method of butter banana-flavor salad sauce and premixing device thereof Download PDFInfo
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- CN115430334A CN115430334A CN202211033607.0A CN202211033607A CN115430334A CN 115430334 A CN115430334 A CN 115430334A CN 202211033607 A CN202211033607 A CN 202211033607A CN 115430334 A CN115430334 A CN 115430334A
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- banana
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- 235000014121 butter Nutrition 0.000 title claims abstract description 46
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 34
- 240000008415 Lactuca sativa Species 0.000 title claims abstract description 23
- 235000012045 salad Nutrition 0.000 title claims abstract description 23
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 147
- 241000234295 Musa Species 0.000 claims abstract description 41
- 238000007789 sealing Methods 0.000 claims abstract description 41
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 37
- 238000004945 emulsification Methods 0.000 claims abstract description 32
- 235000019634 flavors Nutrition 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 230000007246 mechanism Effects 0.000 claims abstract description 23
- 239000002994 raw material Substances 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000014438 salad dressings Nutrition 0.000 claims abstract description 14
- 238000007790 scraping Methods 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 235000021015 bananas Nutrition 0.000 claims abstract description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 45
- 239000003921 oil Substances 0.000 claims description 32
- 235000019198 oils Nutrition 0.000 claims description 32
- 235000005979 Citrus limon Nutrition 0.000 claims description 28
- 244000131522 Citrus pyriformis Species 0.000 claims description 28
- 239000012071 phase Substances 0.000 claims description 24
- 230000005540 biological transmission Effects 0.000 claims description 19
- 239000005913 Maltodextrin Substances 0.000 claims description 15
- 229920002774 Maltodextrin Polymers 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 229940035034 maltodextrin Drugs 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- 210000002969 egg yolk Anatomy 0.000 claims description 14
- 239000003549 soybean oil Substances 0.000 claims description 13
- 235000012424 soybean oil Nutrition 0.000 claims description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 11
- 229920000107 Acetylated distarch adipate Polymers 0.000 claims description 11
- 229920003012 Hydroxypropyl distarch phosphate Polymers 0.000 claims description 11
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 11
- 108010053775 Nisin Proteins 0.000 claims description 11
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 claims description 11
- 239000003651 drinking water Substances 0.000 claims description 11
- 235000020188 drinking water Nutrition 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 11
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 11
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 11
- 239000008164 mustard oil Substances 0.000 claims description 11
- 239000004309 nisin Substances 0.000 claims description 11
- 235000010297 nisin Nutrition 0.000 claims description 11
- 235000010241 potassium sorbate Nutrition 0.000 claims description 11
- 239000004302 potassium sorbate Substances 0.000 claims description 11
- 229940069338 potassium sorbate Drugs 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- 239000008346 aqueous phase Substances 0.000 claims description 10
- 238000013016 damping Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 238000007865 diluting Methods 0.000 claims description 5
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000010030 laminating Methods 0.000 claims description 2
- 235000010746 mayonnaise Nutrition 0.000 claims description 2
- 239000008268 mayonnaise Substances 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 7
- 230000009471 action Effects 0.000 abstract description 5
- 230000006872 improvement Effects 0.000 description 6
- 230000033001 locomotion Effects 0.000 description 5
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
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- 238000013508 migration Methods 0.000 description 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
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- 230000004048 modification Effects 0.000 description 1
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- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Images
Classifications
-
- 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
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F35/00—Accessories for mixers; Auxiliary operations or auxiliary devices; Parts or details of general application
- B01F35/10—Maintenance of mixers
- B01F35/12—Maintenance of mixers using mechanical means
- B01F35/123—Maintenance of mixers using mechanical means using scrapers for cleaning mixers
-
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F2101/00—Mixing characterised by the nature of the mixed materials or by the application field
- B01F2101/06—Mixing of food ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Accessories For Mixers (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of butter banana flavor salad sauce and a premixing device thereof, wherein the premixing device of butter banana flavor salad sauce comprises a premixing tank and an emulsifying tank, and a residual liquid scraping mechanism is arranged at the upper end of the premixing tank; the residual liquid scraping mechanism comprises a vertical shaft, a conical rubber cavity, a sealing part and a moving part, and the vertical shaft and the sealing part move relatively; the preparation method of the salad dressing with the flavor of butter and bananas comprises the following steps; raw material proportioning, oil phase solution blending, water phase solution blending and emulsification. The invention has the advantages that the traditional stirring mode can be changed through the action of the opposite stirring mechanism, the residual space of the stirring medium is reduced, the stirring medium generates convection through the opposite rotation of the two groups of stirring parts, and the premixing effect is effectively improved; can be quick clear up the inner wall of premixing jar through the effect of raffinate scraping mechanism, discharge the mixing medium as far as possible and mix jar in advance, improve and mix jar volume utilization ratio in advance.
Description
Technical Field
The invention relates to the technical field of butter banana flavor salad dressing, in particular to a preparation method of butter banana flavor salad dressing and a premixing device thereof.
Background
At present, national living conditions are increasingly developed, a lot of baked foods are transferred from an on-line state to be prepackaged, the shelf life is also developed from 3-5 days on the on-line state to 2-3 months of prepackaged state, higher requirements are put forward for baking stuffing at this time, the existing butter banana-flavor salad sauce has shorter shelf life, is not resistant to baking, and is easy to have water migration in the shelf life;
in the stage of the salad sauce production requiring premixing, the prior premixing device, for example, patent No. CN202210089032.8, is named as a patent of a screening and premixing method for raw materials of puffed food and a mixing device thereof, this patent requires premixing of a stirring medium by a stirring shaft and a stirring fin, and since the stirring medium has a large viscosity, after the premixing is completed, a part of the stirring medium remains on the stirring shaft and the stirring fin after the stirring medium is discharged; more stirring media are remained on the inner wall of the premixing tank, the stirring media are remained for a long time and need to be cleaned periodically by manpower, otherwise the product quality is influenced due to easy deterioration; this comparative patent has the following drawbacks; 1. through the premixing mode of the stirring shaft and the stirring fins, the residual space of the stirring medium is increased, and great obstacles are caused to subsequent cleaning; 2. the stirring medium remained on the inner wall of the premixing tank occupies the space of the premixing tank, so that the premixing efficiency is reduced, and the inner wall of the premixing tank cannot be automatically cleaned.
Disclosure of Invention
Aiming at the defects, the invention provides a preparation method of salad dressing with flavor of butter and bananas and a premixing device thereof, which solve the problems.
In order to achieve the purpose, the invention adopts the following technical scheme:
the butter banana-flavor salad sauce premixing device comprises two premixing tanks and an emulsifying tank, wherein the two premixing tanks are arranged at the upper end of the emulsifying tank, a discharge valve is arranged at the lower end of the premixing tank and extends into the emulsifying tank, a stirring medium is arranged in the premixing tank, a feeding pipe is arranged on one side of the upper end of the emulsifying tank, a counter stirring mechanism is arranged on the side wall of the premixing tank, and a residual liquid scraping mechanism is arranged at the upper end of the premixing tank;
the opposite-direction stirring mechanism comprises a double-shaft motor and a stirring part, the double-shaft motor drives the stirring part to rotate, the stirring part drives a stirring medium to rotate, and the stirring part is provided with two groups;
the residual liquid scraping mechanism comprises a vertical shaft, a conical rubber cavity, a sealing part and a moving part, the vertical shaft is positioned in the moving part, the conical rubber cavity is arranged at the lower end of the moving part, the double-shaft motor drives the sealing part to reciprocate in the vertical direction through the transmission of the moving part, the vertical shaft and the sealing part move relatively, and the sealing part props up the conical rubber cavity;
the preparation method of the salad dressing with the flavor of butter and bananas comprises the following steps;
step one, proportioning raw materials: 5363% of drinking water 26.5595%, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, blending the oil phase solution: adding soybean oil in the raw material ratio into a premixing tank, starting stirring, sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing aqueous phase solution: adding drinking water in the raw material ratio into a premixing tank, starting stirring, and then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable yolk liquid, nisin, butter frying essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the white granulated sugar, the glycerol, the maltodextrin and the edible salt are dissolved to form a water phase solution;
step four, emulsification
4.1; opening vacuum of the main emulsification tank, setting the vacuum at 300mbar, sucking the mixed aqueous phase solution in the third step into the emulsification tank through a vacuum pump, and opening emulsification homogenization at the emulsification speed of 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil in the step two into an emulsification tank, wherein the oil inlet speed is 60-100L/min.
4.3; continuing to emulsify for 5-10min after oil feeding is finished to obtain butter banana flavor salad sauce;
as an improvement of the technical scheme, the 10 percent salted heat-stable egg yolk liquid is placed in a refrigerator at 1-10 ℃ for unfreezing 24 hours in advance.
As an improvement of the technical scheme, the lemon yellow is prepared according to the following steps: water =1:99 diluting for later use.
Furthermore, the double-shaft motor is fixedly connected with the premixing tanks, the double-shaft motor is positioned between the two premixing tanks, the stirring part comprises a first sealing bearing arranged on the side surface of the premixing tank, a second sealing bearing is arranged at the lower end of the first sealing bearing, a rotating plate is arranged between the first sealing bearing and the second sealing bearing, an annular opening is formed in the side surface of the premixing tank, a stirring ring is arranged on the inner side of the rotating plate, and the stirring ring extends into the annular opening; a rectangular groove is formed in the inner wall of the stirring ring, a stirring piece is mounted at one end of the rectangular groove, one end of the stirring piece is hinged with the rectangular groove, the stirring piece is flush with the opening of the rectangular groove, a torsion spring is mounted between the stirring piece and the rectangular groove, and a liquid inlet hole is formed in one side of the rectangular groove; the lower end of the double-shaft motor is provided with a one-way wheel I, the lower end of the double-shaft motor is also provided with a one-way wheel II, and the one-way wheel II is a double-grooved wheel; the transmission directions of the first one-way wheel and the second one-way wheel are the same.
Furthermore, a belt pulley is installed on the outer side of the stirring part, the belt pulley is arranged on the stirring part at the lower end, and a first transmission belt is installed between the belt pulley and the second one-way wheel.
Furthermore, a gear is installed on the outer side of the stirring part, a belt is arranged on the stirring part at the upper end, and the gear is meshed with the first one-way wheel.
Furthermore, the upper end and the lower end of the annular opening are respectively provided with a sliding sealing ring.
Further, the moving part comprises a third one-way wheel arranged at the upper end of the double-shaft motor, and the third one-way wheel is a double grooved wheel; a circular through hole is formed in the center of the upper surface of the premixing tank, a horizontal bearing is mounted on the upper surface of the premixing tank, a rotating pipe is mounted on an inner ring of the horizontal bearing, a reciprocating screw rod is mounted on an inner ring of the rotating pipe, a protrusion in threaded connection with the reciprocating screw rod is mounted on the inner ring of the rotating pipe, a rotating wheel is mounted on the outer surface of the rotating pipe, a second transmission belt is mounted between a transmission wheel and a third one-way wheel, and a rectangular through hole is formed in the center of the reciprocating screw rod; mix jar upper surface one side in advance and install L shape pole, the vertical axis is installed in L shape pole upper end, vertical axis and L shape pole fixed connection, and the vertical axis cross section is the rectangle, and the vertical axis passes the rectangle through-hole.
Furthermore, the sealing part comprises a friction hole formed in the upper end of the L-shaped rod, a damping pad is mounted on the inner side of the friction hole, and the upper end of the vertical shaft penetrates through the friction hole; the connecting plate is installed to reciprocal lead screw lower extreme, and the connecting plate is located the premixing jar, connecting plate center department opens there is the connecting hole, and the vertical axis passes the connecting hole, the toper rubber chamber is installed at the connecting plate lower extreme, and spacing pipe is installed to toper rubber chamber upper end, and the piston rod is installed to spacing intraductal circle, the arc pole is installed to piston rod one end, and arc pole one side supports the toper rubber chamber, and the trapezoidal piece is installed to the piston rod other end, the round platform is installed to the vertical axis lower extreme, and the round platform inclined plane laminates with the trapezoidal piece inclined plane.
Further, mix jar lower extreme in advance and be equipped with V-arrangement water conservancy diversion ring, toper rubber chamber lower extreme is equipped with the pyramis, the contained angle of V-arrangement water conservancy diversion ring lower extreme is greater than the contained angle in pyramis.
The invention has the beneficial effects that: the butter banana flavor salad sauce produced by the patent has faint yellow or milk white appearance, uniform texture, fineness, smoothness, good stability and sweet and sour taste; the unopened shelf life is as long as 6 months, and the product is resistant to baking and does not have moisture migration when used as stuffing;
the traditional stirring mode can be changed through the action of the opposite stirring mechanism, a stirring shaft and stirring fins are omitted, the residual space of a stirring medium is reduced, the phenomenon that a large amount of time is consumed for cleaning is avoided, the stirring medium generates convection through the opposite rotation of the two groups of stirring parts, and the premixing effect is effectively improved;
can be quick clear up the inner wall of premixing jar through the effect of raffinate scraping mechanism, discharge the mixing medium as far as and premix the jar, improve and premix jar volume utilization.
Drawings
FIG. 1 is a schematic view showing the structure of a method for preparing butter banana-flavored salad dressing and a premixing device thereof according to the present invention;
FIG. 2 is a schematic view of a counter stirring mechanism;
FIG. 3 is a schematic view of a raffinate scraping mechanism;
FIG. 4 is a schematic top view of the mixing ring;
FIG. 5 is a schematic top view of the seal;
FIG. 6 is a schematic cross-sectional view of the vertical axis;
FIG. 7 is a schematic view showing a state of the residual liquid scraping mechanism;
FIG. 8 is a schematic front view of a rectangular slot;
FIG. 9 is a cross-sectional schematic view of a rotating plate;
FIG. 10 is an enlarged schematic view of the stirring blade;
in the figure, 1, a premixing tank; 2. an emulsification tank; 3. a discharge valve; 4. stirring the medium; 5. a double-shaft motor; 6. a stirring section; 7. a vertical axis; 8. a tapered rubber cavity; 9. a sealing part; 10. a moving part; 11. sealing the first bearing; 12. a second sealing bearing; 13. a rotating plate; 14. an annular mouth; 15. a stirring ring; 16. a rectangular groove; 17. a stirring sheet; 18. a torsion spring; 19. a liquid inlet hole; 20. a first unidirectional wheel; 21. a second one-way wheel; 22. a belt pulley; 23. a first transmission belt; 24. a gear; 25. a sliding seal ring; 26. a one-way wheel III; 28. a circular through hole; 29. a horizontal bearing; 30. rotating the tube; 31. a reciprocating screw; 32. a protrusion; 33. a rotating wheel; 34. a second transmission belt; 35. a rectangular through hole; 36. an L-shaped rod; 37. a friction hole; 38. a damping pad; 39. a connecting plate; 40. connecting holes; 41. a limiting pipe; 42. a piston rod; 43. an arcuate bar; 44. a trapezoidal block; 45. a circular truncated cone; 46. a V-shaped guide ring; 47. and (4) feeding a pipe.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail below with reference to the accompanying drawings and the detailed description. It should be understood that the embodiments described herein are merely illustrative of the invention and do not limit the scope of the invention:
the preparation method of the butter banana flavor salad sauce comprises the following steps;
step one, proportioning raw materials: 5363% of drinking water 26.5595%, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, blending the oil phase solution: adding soybean oil in the raw material ratio into a premixing tank, starting stirring, sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing an aqueous phase solution: firstly, adding drinking water in the raw material ratio into a premixing tank, then starting stirring, and then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable yolk liquid, nisin, fried butter essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the mixture is dissolved to form a water-phase solution;
step four, emulsification
4.1; opening vacuum of the main emulsification tank, setting the vacuum at 300mbar, sucking the mixed aqueous phase solution in the third step into the emulsification tank through a vacuum pump, and opening emulsification homogenization at the emulsification speed of 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil in the step two into an emulsification tank, wherein the oil inlet speed is 60-100L/min.
4.3; continuing emulsifying for 5-10min after oil feeding to obtain butter and banana flavor salad sauce;
10% salted heat-stable egg yolk liquid is placed in a refrigerator at 1-10 ℃ for thawing 24 hours in advance.
Lemon yellow in advance according to lemon yellow: water =1:99 diluting for later use.
Specifically, a preparation method of butter banana flavor salad sauce is exemplified;
the first preferred step is entirely: the method specifically comprises the following steps;
step one, proportioning raw materials: 5363% of drinking water 26.5595%, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, blending the oil phase solution: adding soybean oil in the raw material ratio into a premixing tank, starting stirring, sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing an aqueous phase solution: adding drinking water in the raw material ratio into a premixing tank, starting stirring, and then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable yolk liquid, nisin, butter frying essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the white granulated sugar, the glycerol, the maltodextrin and the edible salt are dissolved to form a water phase solution;
step four, emulsification
4.1; opening vacuum of the main emulsification tank, setting the vacuum at 300mbar, sucking the mixed aqueous phase solution in the third step into the emulsification tank through a vacuum pump, and opening emulsification homogenization at the emulsification speed of 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil in the step two into an emulsification tank at an oil inlet speed of 60L/min;
4.3; continuing to emulsify for 5min after oil feeding is finished to obtain butter banana flavor salad sauce;
as an improvement of the technical scheme, 10 percent of salted heat-stable egg yolk liquid is placed in a refrigerator at 1 ℃ for unfreezing 24 hours in advance.
As an improvement of the technical scheme, the lemon yellow is prepared according to the following steps: water =1:99 diluting for later use.
The second preferred step is entirely:
step one, raw material proportioning: 5363% of drinking water 26.5595%, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, blending the oil phase solution: firstly adding soybean oil in the raw material ratio into a premixing tank, then starting stirring, and then sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing an aqueous phase solution: adding drinking water in the raw material ratio into a premixing tank, starting stirring, and then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable yolk liquid, nisin, butter frying essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the white granulated sugar, the glycerol, the maltodextrin and the edible salt are dissolved to form a water phase solution;
step four, emulsification
4.1; opening vacuum of the main emulsification tank, setting the vacuum at 300mbar, sucking the mixed aqueous phase solution in the third step into the emulsification tank through a vacuum pump, and opening emulsification homogenization at the emulsification speed of 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil in the step two into an emulsification tank, wherein the oil inlet speed is 100L/min;
4.3; continuing to emulsify for 10min after oil feeding is finished to obtain butter banana flavor salad sauce;
as an improvement of the technical scheme, 10 percent of salted heat-stable egg yolk liquid is placed in a refrigerator at 10 ℃ for unfreezing 24 hours in advance.
As an improvement of the technical scheme, the lemon yellow is prepared according to the following steps: water =1:99 diluting for later use.
The invention is described in detail with reference to the accompanying drawings, as shown in fig. 1-10, the butter banana flavor salad sauce premixing device comprises a premixing tank 1 and an emulsifying tank 2, the premixing tank 1 is provided with two discharging valves 3 and is arranged at the upper end of the emulsifying tank 2, the lower end of the premixing tank 1 is provided with the discharging valves 3, the discharging valves 3 extend into the emulsifying tank 2, a stirring medium 4 is arranged in the premixing tank 1, one side of the upper end of the emulsifying tank 2 is provided with a feeding pipe 47, the butter banana flavor salad sauce premixing device is characterized in that the side wall of the premixing tank 1 is provided with a counter stirring mechanism, and the upper end of the premixing tank 1 is provided with a residual liquid scraping mechanism;
the opposite stirring mechanism comprises a double-shaft motor 5 and a stirring part 6, the double-shaft motor 5 drives the stirring part 6 to rotate, the stirring part 6 drives the stirring medium 4 to rotate, and two groups of stirring parts 6 are arranged;
the raffinate scraping mechanism includes vertical axis 7, toper rubber chamber 8, sealing 9 and removal portion 10, and vertical axis 7 is located removal portion 10, and toper rubber chamber 8 is established at removal portion 10 lower extreme, and double-shaft motor 5 drives sealing 9 through the transmission of removal portion 10 at vertical direction reciprocating motion, and vertical axis 7 and sealing 9 take place relative motion, and sealing 9 struts toper rubber chamber 8.
In practical application, the butter banana flavor salad dressing is prepared from an oil phase solution and a water phase solution, the oil phase solution and the water phase solution need to be premixed respectively, so two premixing tanks are needed, according to production steps, soybean oil in a raw material ratio is added into the premixing tank 1, drinking water in the raw material ratio is added into the other premixing tank, then stirring is started, a double-shaft motor 5 is controlled to rotate forwards, only a stirring part is driven to rotate at the moment, the stirring part rotates to stir the soybean oil in the premixing tank 1, a stirring medium 4 (acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil) is added into the soybean oil, a stirring medium 4 (white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable mayonnaise, nisin, fried butter essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice) is added into the other premixing tank 1, a discharge valve 3 is controlled to be opened after premixing is completed, the butter banana flavor salad dressing is discharged into an emulsifying tank 2, butter flavor salad dressing is formed, and the next step of premixing is carried out;
after premixing is completed, the residual liquid scraping mechanism is controlled to work, the double-shaft motor 5 is controlled to rotate reversely, at the moment, the double-shaft motor 5 only drives the residual liquid scraping mechanism to work, the vertical shaft 7 can be driven through the transmission of the moving part 10, the conical rubber cavity 8 can move in a reciprocating mode in the vertical direction, the side wall of the conical rubber cavity 8 can be attached to the side wall of the premixing tank 7 tightly through the effect of the sealing part 9, the stirring medium 4 attached to the side wall of the premixing tank 1 is scraped to the position of the discharge valve 3, and the stirring medium 4 is convenient to discharge.
Referring to the attached drawing 1 of the specification, the attached drawing 2 of the specification, the attached drawing 8 of the specification and the attached drawing 9 of the specification, a double-shaft motor 5 is fixedly connected with a premixing tank 1, the double-shaft motor 5 is positioned between the two premixing tanks 1, a stirring part 6 comprises a first sealing bearing 11 installed on the side surface of the premixing tank 1, a second sealing bearing 12 is arranged at the lower end of the first sealing bearing 11, a rotating plate 13 is installed between the first sealing bearing 11 and the second sealing bearing 12, an annular opening 14 is formed in the side surface of the premixing tank 1, a stirring ring 15 is installed on the inner side of the rotating plate 13, and the stirring ring 15 extends into the annular opening 14; a rectangular groove 16 is formed in the inner wall of the stirring ring 15, a stirring piece 17 is installed at one end of the rectangular groove 16, one end of the stirring piece 17 is hinged with the rectangular groove 16, the stirring piece 17 is flush with the opening of the rectangular groove 16, a torsion spring 18 is installed between the stirring piece 17 and the rectangular groove 16, and a liquid inlet hole 19 is formed in one side of the rectangular groove 16; the lower end of the double-shaft motor 5 is provided with a first one-way wheel 20, the lower end of the double-shaft motor 5 is also provided with a second one-way wheel 21, and the second one-way wheel 21 is a double-grooved wheel; the transmission directions of the first unidirectional wheel 20 and the second unidirectional wheel 21 are the same.
In practical application, when the double-shaft motor 5 rotates forwards, the first one-way wheel 20 and the second one-way wheel 21 are driven to transmit, the third one-way wheel 26 is not driven to transmit, the first one-way wheel 20 rotates to drive the upper rotating plate 13 to rotate, and the rotating plate 13 rotates to drive the stirring ring 15 and the stirring sheet 17 to rotate; when the stirring ring 15 rotates, part of the stirring medium 4 enters the space between the rectangular groove 16 and the stirring sheet 17 through the liquid inlet hole 19 so as to resist the elastic force of the torsion spring 18 on the stirring sheet 17 and the centrifugal force generated by the rotation of the stirring sheet 17, the stirring sheet 17 gradually moves out of the rectangular groove 16, when the stirring sheet 17 opens for a certain angle, the stirring of the stirring medium 4 is realized, and along with the acceleration of the rotation speed of the stirring sheet 17, the stirring medium 4 generates larger impact on the stirring sheet 17, so that the centrifugal force of the stirring sheet 17 is sufficiently resisted, and the automatic resetting of the stirring sheet 17 is prevented; when the rotating speed of the stirring blade 17 is reduced to be stopped, the stirring blade 17 can be reset under the action of the torsion spring 18;
referring to the attached fig. 1 and 2 of the specification, a belt pulley 22 is installed on the outer side of the stirring part 6, the belt pulley 22 is arranged on the stirring part 6 at the lower end, and a first transmission belt 23 is installed between the belt pulley 22 and the second one-way wheel 21.
In practical application, the second unidirectional wheel 21 rotates to drive the belt pulley 22 to rotate through the first transmission belt 23, the belt pulley 22 drives one group of the stirring parts 6 to rotate, and the rotation direction of the stirring parts 6 is the same as the rotation direction of the second unidirectional wheel 21.
Referring to the attached drawings 1 and 2, a gear 24 is installed on the outer side of the stirring part 6, a belt is arranged on the stirring part 6 at the upper end, and the gear 24 is meshed with the first one-way wheel 20.
Specifically, in practical application, the first one-way wheel 20 rotates to drive the gear 24 to rotate, the gear 24 drives the other group of stirring parts 6 to rotate, the rotating direction of the stirring parts 6 is opposite to the rotating direction of the first one-way wheel 20, and the rotating directions of the two groups of stirring parts rotate in opposite directions, so that the premixing effect is improved.
Referring to figure 8 of the drawings in the specification, the upper and lower ends of the annular mouth 14 are each fitted with a sliding sealing ring 25.
In practical application, the action of the sliding sealing ring 25 can prevent the stirring medium 4 from penetrating to the position of the rotating plate 13 through the gap between the stirring ring 15 and the annular opening 14, and the sealing performance is improved.
Referring to the accompanying drawings 1, 3, 6 and 7 in the specification, the moving part 10 comprises a third one-way wheel 26 arranged at the upper end of the double-shaft motor 5, and the third one-way wheel 26 is a double-grooved wheel; a circular through hole 28 is formed in the center of the upper surface of the premixing tank 1, a horizontal bearing 29 is mounted on the upper surface of the premixing tank 1, a rotating pipe 30 is mounted on the inner ring of the horizontal bearing 29, a reciprocating lead screw 31 is mounted on the inner ring of the rotating pipe 30, a protrusion 32 in threaded connection with the reciprocating lead screw 31 is mounted on the inner ring of the rotating pipe 30, a rotating wheel 33 is mounted on the outer surface of the rotating pipe 30, a second transmission belt 34 is mounted between a transmission wheel and a third one-way wheel 26, and a rectangular through hole 35 is formed in the center of the reciprocating lead screw 31; an L-shaped rod 36 is installed on one side of the upper surface of the premixing tank 1, a vertical shaft 7 is installed at the upper end of the L-shaped rod 36, the vertical shaft 7 is fixedly connected with the L-shaped rod 36, the cross section of the vertical shaft 7 is rectangular, and the vertical shaft 7 penetrates through the rectangular through hole 35.
In practical application, the double-shaft motor 5 is controlled to rotate reversely, the double-shaft motor 5 rotates to drive the three one-way wheel 26 to rotate, the three one-way wheel 26 rotates to drive the rotating wheel 33 to rotate, the rotating wheel 33 drives the protrusion 32 to rotate, the vertical shaft 7 can be in a fixed state under the action of the L-shaped rod 36 and the vertical shaft 7, the vertical shaft 7 (with a rectangular cross section) is inserted into the reciprocating lead screw 31 to prevent the reciprocating lead screw 31 from rotating and move up and down, the protrusion 32 rotates to drive the reciprocating lead screw 31 to move down, the characteristic effect of the reciprocating lead screw 31 is utilized, when the reciprocating lead screw 31 descends to the lowest end, the protrusion 32 continues to rotate to drive the reciprocating lead screw 31 to move up, the conical rubber cavity 8 is driven by the movement of the reciprocating lead screw 31 to move, the edge provided with the conical rubber cavity 8 can be tightly attached to the side wall of the premixing tank 1 at the moment, when the conical rubber cavity 8 moves down, the side wall of the premixing tank 1 can be cleaned, but when the conical rubber cavity 8 moves up, a small amount of stirring medium 4 moves to the upper end (4) of the conical rubber cavity 8, and inconvenience in cleaning is avoided.
The sealing part 9 comprises a friction hole 37 arranged at the upper end of an L-shaped rod 36, a damping pad 38 is arranged at the inner side of the friction hole 37, and the upper end of the vertical shaft 7 passes through the friction hole 37, with reference to the description attached to figure 1, the description attached to figure 2, the description attached to figure 3 and the description attached to figure 4; connecting plate 39 is installed to reciprocal lead screw 31 lower extreme, connecting plate 39 is located mixes jar 1 in advance, connecting plate 39 center department opens there is connecting hole 40, vertical axis 7 passes connecting hole 40, toper rubber chamber 8 is installed at connecting plate 39 lower extreme, spacing pipe 41 is installed to toper rubber chamber 8 upper end, piston rod 42 is installed to spacing pipe 41 inner circle, arc pole 43 is installed to piston rod 42 one end, toper rubber chamber 8 is supported to arc pole 43 one side, trapezoidal piece 44 is installed to the piston rod 42 other end, round platform 45 is installed to 7 lower extremes of vertical axis, round platform 45 inclined plane and trapezoidal piece 44 inclined plane laminating.
Specifically, in practical application, the vertical shaft 7 is connected with the L-shaped rod 36 through the friction hole 37 and the damping pad 38, at this time, the vertical shaft 7 can move in the vertical direction but cannot rotate, if the vertical shaft 7 is driven to move in the vertical direction, a force larger than the friction force between the vertical shaft 7 and the damping pad 38 needs to be generated, when the dual-shaft motor 5 rotates in the reverse direction, the reciprocating screw 31, the connecting plate 39 and the trapezoidal block 44 can be indirectly driven to move downwards, at this time, the circular table 45 and the trapezoidal block 44 move relatively, the circular table 45 drives the trapezoidal block 44, the piston rod 42 and the arc rod 43 to diffuse outwards, so that the position at the edge of the conical rubber cavity 8 protrudes towards the direction of the premixing tank 1 (a gap is left between the conical rubber cavity 8 and the side wall of the premixing tank 1 in a normal state), the conical rubber cavity 8 and the tank 1 are in a tightly attached state, and the force generated between the circular table 45 and the trapezoidal block 44 before is not enough to drive the vertical shaft 7 to move downwards;
with the continuous downward movement of the conical rubber cavity 88 and the connecting plate 39, the circular truncated cone 45 is in contact with the connecting plate 39 (or the circular truncated cone 45 is clamped by the reaction generated by the deformation at the edge of the conical rubber cavity 8), the connecting plate 39 drives the circular truncated cone 45 and the vertical shaft 7 to move downward, and at the moment, the vertical shaft 7 and the damping pad 38 slide relatively; the conical rubber cavity 8 scrapes the inner wall of the premixing tank 1, and the stirring medium 4 remained on the side wall of the premixing tank 1 is collected to the position of the discharge valve 3;
when the conical rubber cavity 88 and the connecting plate 39 move upwards to reset, the circular truncated cone 45 and the trapezoidal block 44 move relatively firstly through the reaction force generated by the deformation of the conical rubber cavity 88, the conical rubber cavity 88 resets firstly, then the circular truncated cone 45 pushes the lower end of the conical rubber cavity 88, and the conical rubber cavity 88 drives the vertical shaft 7 to move upwards until resetting.
Referring to the attached drawings 1 and 3 of the specification, the lower end of the premixing tank 1 is provided with a V-shaped guide ring 46, the lower end of the conical rubber cavity 8 is provided with a cone, and the included angle of the lower end of the V-shaped guide ring 46 is larger than that of the cone.
In practical application, the included angle of the lower end of the V-shaped guide ring 46 is larger than the included angle of the cone part, so that the edge of the outer side of the conical rubber cavity 8 is in contact with the edge of the V-shaped guide ring 46 earlier than the edge of the V-shaped guide ring, and along with continuous downward movement of the conical rubber cavity 8, the contact surface between the conical rubber cavity 8 gradually extends towards the discharge valve 3, and the stirring medium 4 is extruded out of the discharge valve 3.
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is specific and detailed, but not to be understood as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the invention and to simplify the description, and are not intended to indicate or imply that the referenced device or element must have a particular orientation, be constructed and operated in a particular orientation, and are not to be considered limiting of the invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless explicitly specified otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "over," and "above" a second feature may be directly or diagonally above the second feature, or may simply indicate that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
It will be understood that when an element is referred to as being "secured to" or "disposed on" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "upper," "lower," "left," "right," and the like as used herein are for illustrative purposes only and do not denote a unique embodiment.
Claims (10)
1. The preparation method of the butter banana flavor salad sauce and the premixing device thereof are characterized in that the opposite direction stirring mechanism is installed on the side wall of the premixing tank (1), and the residual liquid scraping mechanism is installed at the upper end of the premixing tank (1);
the opposite-direction stirring mechanism comprises a double-shaft motor (5) and stirring parts (6), the double-shaft motor (5) drives the stirring parts (6) to rotate, the stirring parts (6) drive the stirring medium (4) to rotate, and two groups of stirring parts (6) are arranged;
the residual liquid scraping mechanism comprises a vertical shaft (7), a conical rubber cavity (8), a sealing part (9) and a moving part (10), the vertical shaft (7) is located in the moving part (10), the conical rubber cavity (8) is arranged at the lower end of the moving part (10), the double-shaft motor (5) drives the sealing part (9) to reciprocate in the vertical direction through the transmission of the moving part (10), the vertical shaft (7) and the sealing part (9) move relatively, and the sealing part (9) stretches the conical rubber cavity (8);
the preparation method of the salad dressing with the flavor of butter and bananas comprises the following steps;
step one, proportioning raw materials: 5363% of drinking water 26.5595%, 13% of white granulated sugar, 6% of glycerol, 4% of maltodextrin, 0.2% of edible salt, 4% of 10% salted heat-stable yolk liquid, 0.01% of nisin, 0.5% of fried butter essence, 0.2% of banana essence, 0.05% of potassium sorbate, 0.0005% of lemon yellow, 41.5% of soybean oil, 1.5% of acetylated distarch adipate, 0.3% of xanthan gum, 1.5% of hydroxypropyl distarch phosphate, 0.03% of mustard oil and 0.65% of concentrated lemon juice;
step two, blending the oil phase solution: adding soybean oil in the raw material ratio into a premixing tank, starting stirring, sequentially adding acetylated distarch adipate, xanthan gum, hydroxypropyl distarch phosphate and mustard oil, stirring and dispersing uniformly to form an oil phase solution;
step three, preparing aqueous phase solution: adding drinking water in the raw material ratio into a premixing tank, starting stirring, and then sequentially adding white granulated sugar, glycerol, maltodextrin, edible salt, 10% salted heat-stable yolk liquid, nisin, butter frying essence, banana essence, potassium sorbate, lemon yellow and concentrated lemon juice, and stirring until the white granulated sugar, the glycerol, the maltodextrin and the edible salt are dissolved to form a water phase solution;
step four, emulsification
4.1; opening vacuum of the main emulsification tank, setting the vacuum at 300mbar, sucking the mixed aqueous phase solution in the third step into the emulsification tank through a vacuum pump, and opening emulsification homogenization at the emulsification speed of 3000rpm/min;
4.2; slowly adding the mixed oil phase solution oil in the step two into an emulsification tank at an oil inlet speed of 60-100L/min;
4.3; and (4) continuing to emulsify for 5-10min after oil feeding is finished to obtain the butter banana flavor salad sauce.
2. The method and apparatus for preparing butter and banana flavored salad dressing according to claim 1, wherein said 10% salted heat stable mayonnaise is thawed 24 hours prior to being placed in a refrigerator at 1-10 ℃.
3. The method and the device for preparing salad dressing with banana flavor according to claim 2, wherein the lemon yellow is prepared in advance according to the following steps: water =1:99 diluting for later use.
4. The preparation method of the butter banana flavor salad sauce and the premixing device thereof according to claim 1, characterized in that the double-shaft motor (5) is fixedly connected with the premixing tank (1), the double-shaft motor (5) is positioned between the two premixing tanks (1), the stirring part (6) comprises a first sealing bearing (11) arranged on the side surface of the premixing tank (1), a second sealing bearing (12) is arranged at the lower end of the first sealing bearing (11), a rotating plate (13) is arranged between the first sealing bearing (11) and the second sealing bearing (12), an annular opening (14) is arranged on the side surface of the premixing tank (1), a stirring ring (15) is arranged on the inner side of the rotating plate (13), and the stirring ring (15) extends into the annular opening (14); a rectangular groove (16) is formed in the inner wall of the stirring ring (15), a stirring sheet (17) is installed at one end of the rectangular groove (16), one end of the stirring sheet (17) is hinged to the rectangular groove (16), the stirring sheet (17) is flush with the opening of the rectangular groove (16), a torsion spring (18) is installed between the stirring sheet (17) and the rectangular groove (16), and a liquid inlet hole (19) is formed in one side of the rectangular groove (16); the lower end of the double-shaft motor (5) is provided with a first unidirectional wheel (20), the lower end of the double-shaft motor (5) is also provided with a second unidirectional wheel (21), and the second unidirectional wheel (21) is a double grooved wheel; the transmission directions of the first unidirectional wheel (20) and the second unidirectional wheel (21) are the same.
5. The preparation method of salad dressing with banana flavor containing butter and the premixing device thereof according to claim 4, wherein a belt pulley (22) is installed outside the stirring part (6), the belt pulley (22) is arranged on the stirring part (6) at the lower end, and a first transmission belt (23) is installed between the belt pulley (22) and the second one-way wheel (21).
6. The method for preparing salad sauce with banana flavor containing butter according to claim 5, wherein a gear (24) is installed outside the stirring part (6), a belt is arranged on the stirring part (6) at the upper end, and the gear (24) is meshed with the first one-way wheel (20).
7. A method of preparing a butter banana flavour salad dressing and its premixing device according to claims 4 or 5 characterised in that the upper and lower ends of the annular mouth (14) are each fitted with a sliding sealing ring (25).
8. The preparation method of butter banana flavor salad sauce and the pre-mixing device thereof according to claim 1, characterized in that the moving part (10) comprises a one-way wheel three (26) installed on the upper end of a double-shaft motor (5), the one-way wheel three (26) is a double grooved wheel; a circular through hole (28) is formed in the center of the upper surface of the premixing tank (1), a horizontal bearing (29) is mounted on the upper surface of the premixing tank (1), a rotating pipe (30) is mounted on the inner ring of the horizontal bearing (29), a reciprocating lead screw (31) is mounted on the inner ring of the rotating pipe (30), a protrusion (32) in threaded connection with the reciprocating lead screw (31) is mounted on the inner ring of the rotating pipe (30), a rotating wheel (33) is mounted on the outer surface of the rotating pipe (30), a second transmission belt (34) is mounted between the transmission wheel and a third one-way wheel (26), and a rectangular through hole (35) is formed in the center of the reciprocating lead screw (31); mix jar (1) upper surface one side in advance and install L shape pole (36), install in L shape pole (36) upper end vertical axis (7), vertical axis (7) and L shape pole (36) fixed connection, vertical axis (7) cross section is the rectangle, and vertical axis (7) pass rectangle through-hole (35).
9. The preparation method of butter banana flavor salad sauce and the premixing device thereof according to claim 8, wherein the sealing part (9) comprises a friction hole (37) opened at the upper end of the L-shaped rod (36), a damping pad (38) is installed inside the friction hole (37), and the upper end of the vertical shaft (7) passes through the friction hole (37); connecting plate (39) are installed to reciprocal lead screw (31) lower extreme, and connecting plate (39) are located and mix jar (1) in advance, connecting plate (39) center department is opened there are connecting hole (40), and connecting hole (40) are passed in vertical axis (7), install at connecting plate (39) lower extreme toper rubber chamber (8), and spacing pipe (41) are installed to toper rubber chamber (8) upper end, and piston rod (42) are installed to spacing pipe (41) inner circle, curved pole (43) are installed to piston rod (42) one end, and toper rubber chamber (8) are supported to curved pole (43) one side, and trapezoidal piece (44) are installed to the piston rod (42) other end, round platform (45) are installed to vertical axis (7) lower extreme, and round platform (45) inclined plane and trapezoidal piece (44) inclined plane laminating.
10. The preparation method of the butter banana flavor salad sauce and the premixing device thereof according to claim 9, characterized in that the premixing pot (1) is provided with a V-shaped flow guide ring (46) at the lower end, the conical rubber cavity (8) is provided with a cone at the lower end, and the included angle of the V-shaped flow guide ring (46) at the lower end is larger than that of the cone.
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