-
Vacuum emulsifying machineThe vacuum homogenizing emulsifier equipment is non-standard customized equipment, which is reasonably configured according to the customer's process, and is suitable for products that need to be emulsified and stirred in a vacuum state.
-
-
ProductsThe company has X-ray flaw detection room, welding room, measuring room, steel warehouse, stainless steel indoor warehouse, welding material grade I warehouse, welding material grade II warehouse, semi-finished products warehouse and unqualified warehouse dedicated to pressure vessels, as well as water pressure test site.
-
CaseOver the past 40 years, the company in line with the "people-oriented" business philosophy, with its own strength, reliable product quality, reasonable price, good reputation and considerate service to win the high praise and trust of customers
-
NewsThe company has established the enterprise goal of "survival by quality, reputation by quality, and development by quality. Strengthen the training of technical personnel, and constantly enrich the first-line technical force to ensure the normal operation of the quality assurance system.
-
AboutWith perfect testing means and test equipment and instruments to meet the production needs, the quality system is perfect, is the measurement qualification confirmation unit, certified non-destructive testing personnel 3, used in chemical container production, testing more than 50 sets of special equipment.
-
Contact"Insist on scientific and technological innovation, implement brand strategy, provide high-quality products, and implement thoughtful service" is our quality policy and service tenet.
News Center
The company has established the enterprise goal of "survival by quality, reputation by quality, and development by quality. Strengthen the training of technical personnel, and constantly enrich the first-line technical force to ensure the normal operation of the quality assurance system.
Study on the emulsifying properties of muscle protein and the mechanism of stainless steel reactor
Release time:
2019-09-19
on muscle protein emulsifying properties andStainless steel reaction kettleIn the past, the research was mainly based on the addition of vegetable oil as a dispersed phase model, and the theory of oil-in-water emulsification was put forward.(protein membrane encapsulation) and physical mosaic immobilization theory (protein matrix embedding immobilization). However, in the meat industry, animal muscle and fat are also used as raw materials for processing, and vegetable oils are hardly used. So far, muscle protein and fat shearStainless steel reaction kettleThe research on emulsifying properties has not been able to break through, and minced meat products often have problems such as water and oil.
high shearStainless steel reaction kettleEffect of shear time on particle size distribution and emulsifying characteristics in meat emulsion ResearchThe effects of different shearing time (1 min, 3 min, 5 min and 7 min) on the size and size distribution of fat particles in meat emulsion, emulsion stability and gel hardness were investigated at 3000 rpm. The results showed that after fat shearing for 5 min and 7 min, the fat particles in the meat emulsion were smaller, the particle size distribution range was narrow, the uniformity was better, the emulsion stability was good, and the gel strength was high, but the difference between the two treatment groups was not significant (P0.05). Therefore, in this experiment, backfat was selected to be sheared at a shear speed of 3000 rpm for 5 min to make meat emulsion and gel, which can meet the research needs of later chapters.
Related News
Contact Us
Address
INDUSTRIAL ZONE, BAQIAO TOWN, GAOYOU, YANGZHOU , JIANGSU, CHINA
Telephone
Mailbox
Mobile website
Copyright: Yangzhou Lianhe Chemical Machinery Co., Ltd. | Business License