‌Ingredients‌:
- Vegetable oil (70-80%), egg yolk (or pasteurized liquid egg yolk), vinegar, water, salt, sugar, mustard, stabilizers (e.g., xanthan gum).
‌Equipment‌:
- Liquid Ingredient Storage Tanks: Pre-measured water, vinegar, and egg yolk are stored at controlled temperatures.
- Dry Ingredient Mixer: Blends salt, sugar, and stabilizers uniformly.

2. ‌Premixing & Emulsification‌

‌Process‌:
- ‌Phase 1 (Aqueous Phase)‌: Egg yolk, vinegar, water, and dry ingredients are mixed in a high-shear mixer (e.g., ‌IKN Triple-Stage Homogenizer‌) to form a uniform base.
- ‌Phase 2 (Oil Phase)‌: Vegetable oil is gradually added to the aqueous phase under vacuum in a vacuum emulsifying tank (‌ER2000 Vacuum Emulsifier‌) to prevent air incorporation.
‌Critical Parameters‌:
- Temperature: Maintained at 10–15°C to avoid oil crystallization.
- Shear Rate: 8,000–12,000 rpm for optimal droplet size reduction.

3. ‌Homogenization‌

‌Equipment‌:
- High-Pressure Homogenizer (e.g., ‌JPS Series Homogenization Unit‌): Further reduces oil droplet size (<5 μm) to stabilize the emulsion.
‌Quality Check‌:
- Viscosity and pH (target: 3.6–4.2) are monitored in real-time using inline sensors.

4. ‌Pasteurization & Cooling‌

‌Equipment‌:
- Plate Heat Exchanger: Heats mayonnaise to 65–70°C for 2–3 minutes to eliminate pathogens.
- Scraped Surface Cooler: Rapidly cools the product to 10–15°C to preserve texture.

5. ‌Filling & Packaging‌

‌Equipment‌:
- Automated Filling Machine: Dispenses precise volumes into jars, pouches, or tubes.
- Labeling & Capping System: Integrates date coding and batch tracking.
‌Packaging Materials‌: Glass jars, PET bottles, or laminated foil pouches (oxygen barrier properties).

6. ‌Quality Assurance‌

‌Tests‌:
- ‌Microbial Analysis‌: Total plate count, yeast/mold detection.
- ‌Texture Analysis‌: Back-extrusion test for firmness and spreadability.
- ‌Shelf-Life Testing‌: Accelerated stability trials (e.g., 30°C/75% RH for 90 days).

Key Equipment Highlighted in the Process:

‌Vacuum Emulsifiers‌ (e.g., ER2000 Series): Prevent oxidation and ensure smooth texture.
‌High-Pressure Homogenizers‌: Critical for emulsion stability.
‌Automated Filling Lines‌: Ensure hygiene and throughput (up to 10,000 units/hour).

Sustainability Considerations:

‌Waste Reduction‌: Reclaim oil/water from CIP (Clean-in-Place) systems.
‌Energy Efficiency‌: Heat recovery from pasteurization for preheating ingredients.

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Products Details

Home > Products >

Mayonnaise Making Machine

Customizable Mayonnaise Making Machine for Specific Customer Requirements

All Category

Vacuum Homogenizer Machine

Liquid Homogenizer

Toothpaste Making Machine

Mayonnaise Making Machine

Cosmetic Emulsifier Mixer

High Shear Mixer

Liquid Detergent Mixer

Liquid Blending Machine

RO Water Treatment Machine

Stainless Steel Storage Tanks

Packing Mahcine

Filling Machine

Labeling Machine

Customizable Mayonnaise Making Machine for Specific Customer Requirements

Brand Name:	APVO
Model Number:	YGJ
MOQ:	1
Packaging Details:	wooden case
Payment Terms:	T/T

Detail Information

Product Description

Detail Information

Place of Origin:

Yangzhou

Brand Name:

APVO

Certification:

Model Number:

YGJ

Stainless Steel Thickness:

2mm~10mm

Vacuum Pump:

Including

Sreen:

PLC Touch Screen/Buttons Control Panel

Weight System:

Inculding

Tilt Tank:

Electricity Tilt Type For Tank Body

Stainless Steel Type:

316/304

Disperse Speed:

0~1440rpm

Water/oil Tank:

Including

Minimum Order Quantity:

Packaging Details:

wooden case

Delivery Time:

45days

Payment Terms:

T/T

Product Description

Industrial Mayonnaise Production Process

1. ‌Raw Material Preparation‌

‌Ingredients‌:
- Vegetable oil (70-80%), egg yolk (or pasteurized liquid egg yolk), vinegar, water, salt, sugar, mustard, stabilizers (e.g., xanthan gum).
‌Equipment‌:
- Liquid Ingredient Storage Tanks: Pre-measured water, vinegar, and egg yolk are stored at controlled temperatures.
- Dry Ingredient Mixer: Blends salt, sugar, and stabilizers uniformly.

2. ‌Premixing & Emulsification‌

‌Process‌:
- ‌Phase 1 (Aqueous Phase)‌: Egg yolk, vinegar, water, and dry ingredients are mixed in a high-shear mixer (e.g., ‌IKN Triple-Stage Homogenizer‌) to form a uniform base.
- ‌Phase 2 (Oil Phase)‌: Vegetable oil is gradually added to the aqueous phase under vacuum in a vacuum emulsifying tank (‌ER2000 Vacuum Emulsifier‌) to prevent air incorporation.
‌Critical Parameters‌:
- Temperature: Maintained at 10–15°C to avoid oil crystallization.
- Shear Rate: 8,000–12,000 rpm for optimal droplet size reduction.

3. ‌Homogenization‌

‌Equipment‌:
- High-Pressure Homogenizer (e.g., ‌JPS Series Homogenization Unit‌): Further reduces oil droplet size (<5 μm) to stabilize the emulsion.
‌Quality Check‌:
- Viscosity and pH (target: 3.6–4.2) are monitored in real-time using inline sensors.

4. ‌Pasteurization & Cooling‌

‌Equipment‌:
- Plate Heat Exchanger: Heats mayonnaise to 65–70°C for 2–3 minutes to eliminate pathogens.
- Scraped Surface Cooler: Rapidly cools the product to 10–15°C to preserve texture.

5. ‌Filling & Packaging‌

‌Equipment‌:
- Automated Filling Machine: Dispenses precise volumes into jars, pouches, or tubes.
- Labeling & Capping System: Integrates date coding and batch tracking.
‌Packaging Materials‌: Glass jars, PET bottles, or laminated foil pouches (oxygen barrier properties).

6. ‌Quality Assurance‌

‌Tests‌:
- ‌Microbial Analysis‌: Total plate count, yeast/mold detection.
- ‌Texture Analysis‌: Back-extrusion test for firmness and spreadability.
- ‌Shelf-Life Testing‌: Accelerated stability trials (e.g., 30°C/75% RH for 90 days).

Key Equipment Highlighted in the Process:

‌Vacuum Emulsifiers‌ (e.g., ER2000 Series): Prevent oxidation and ensure smooth texture.
‌High-Pressure Homogenizers‌: Critical for emulsion stability.
‌Automated Filling Lines‌: Ensure hygiene and throughput (up to 10,000 units/hour).

Sustainability Considerations:

‌Waste Reduction‌: Reclaim oil/water from CIP (Clean-in-Place) systems.
‌Energy Efficiency‌: Heat recovery from pasteurization for preheating ingredients.

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