Talian Pemprosesan Sos Kastard, Talian Campuran Mayonis

Talian Pemprosesan Sos Kastard, Talian Campuran Mayonis

Formula

Proses mencampurkan pengemulsi

Oranoleptic index:  color,viscosity,flavor

Indeks fizikokimia: lemak, protein, PH, kemasinan, keasidan, ketumpatan, ketumpatan, brix

Indeks mikrobiologi: reka bentuk proses, SOP, kawalan kualiti dalam talian, pengesanan mikrobiologi

Pengangkutan penyimpanan: suhu, kelembapan, cahaya dll.

Analisis kecacatan kualiti:

Products seperate:  emulsifying process not good, emulsifying structure not stable

Color change: too much oxygen involved in, fat oxidized

Taste: emulsifying not enough, incorrect thickener, low oil content 

Bau yang tidak menyenangkan: terlalu masak, ion logam tidak dirawat

Microbiology out of limit: formula or processing defect,  disabled microbiology control

Poor bake performance:  formula defects, incorrect emulsifier and thickener 

Cool tags: barisan pemprosesan sos kastard, barisan bancuhan mayonis, China, pengilang, pembekal, kilang, harga rendah, dibuat di China