乳化酱 | 利乐 China

品尝乳化酱的成功滋味——我们为您提供所需的一切

乳化酱（比如蛋黄酱）的生产面临诸多挑战。我们已经对此类产品的生产进行了多年的深入研究，并可提供解决方案。在这些页面上，您可了解我们如何将专业知识用于生产调味品和乳化酱、如何获得合适的质量以及如何控制生产成本；在这里，您基本上可以得到品尝成功所需的一切。

观看视频，在五分钟内详细了解如何制作一批蛋黄酱。

品尝乳化酱的成功滋味——我们为您提供所需的一切

观看视频，在五分钟内详细了解如何制作一批蛋黄酱。

设备设置灵活，因此您可以生产更多种类的优质乳化酱

我们相信，您需要的是一种能够同时满足现在和未来生产需求的最佳解决方案，从而提升您的创新能力、生产效率和竞争力。这一优化解决方案是我们与您紧密合作，运用食品生产领域的丰富知识和全套创新技术提供的成果。

下载手册，了解更多有关乳化酱生产线配置的信息⁠

乳化酱加工生产线

低温乳化生产线

This processing line represents the traditional mayonnaise production process, namely produced at ambient temperatures without heating. The complete product is formulated, mixed and emulsified in a batch mixer dedicated to making viscous cold emulsions. The same process is also applicable to a wide range of mid- and low-fat mayonnaise, dressings and dips with varied fat levels of 15-70% fat. The products are formulated with cold swelling starch and/or gums, and usually include preservatives due to the cold batch process, varied recipes and water content.

下载手册，了解更多有关乳化酱生产线配置的信息⁠

部分乳化混料生产线

This line is suitable for producing a wide range of mayonnaise, dressings and dips (25-70% fat) formulated with hot swelling starches, and also for pasteurizing critical ingredients and pre-mixes (water phase, spices, starch, sugar, salt, vinegar) to minimize the microbial load and to have the possibility to produce a product without preservatives.

下载手册，了解更多有关乳化酱生产线配置的信息⁠

完全乳化混料和其他酱料生产线

This line enables you to produce higher complexity products such as more sensitive recipes or recipes containing lower amounts of fat, and without preservatives. This line also gives you the option of adding particles. To pasteurize the complete product meets the requirements for a broader range of both emulsified and non-emulsified dressings and sauces (< 25% fat, including hot-swelling starches) with increased demands on food safety, better taste, colour and shelf life stability. Normally these sauces are formulated with a lower fat content, lower acidity and with a high water content. The process starts with mixing all ingredients in a batch mixer according to a specific sequence and then the mixture is fed to a buffer tank prior to heat treatment. The complete product mix is pumped to a pasteurizer and heated to 85-95°C and held for the required time before continuous cooling.

下载手册，了解更多有关乳化酱生产线配置的信息⁠