Operating Regulations of Cream Production Process

- Jul 20, 2020-

Operating Regulations of Cream Production Process

A. Oil phase

Add the oil, wax, emulsifier and other oil-soluble ingredients into the oil phase pot and stir and heat. The temperature is controlled at 80°C to 85°C to make it completely dissolved. Keep it for 15-20 minutes to sterilize. Take care to avoid excessive heating or prolonged periods. Heating to prevent oxidative deterioration of raw materials. Easily oxidized oils, preservatives and emulsifiers are added to the oil phase before being emulsified and stirred to dissolve, and then emulsification can be carried out.


B. Water phase

Put the deionized water and other components of the water phase into the water phase pot together. If the water phase contains water-soluble polymers, it can be dispersed in propylene glycol and poured into the water phase, or homogeneously dispersed with a crane homogenizer and poured into the water phase, stirring Heat to 85°C to 90°C in medium, keep it for 15-20 minutes.


C. Two-phase mixing

Drain the jacketed condensate from the cleaned vacuum emulsification pot in advance, and turn it on

a. o/w Add the oil phase to the water phase uniformly under the condition of rapid stirring, the feeding speed is 5-8KG/min, the stirring speed is 50 revolutions/min, and the temperature is controlled at 75°C to 85°C.

b. w/o Add the water phase to the oil phase uniformly and slowly while stirring rapidly, the feeding speed is 3-5KG/min, the stirring speed is 50 revolutions/min, and the temperature is controlled at 80°C to 85°C.


D. Homogeneous emulsification

1. Homogenization: After the two phases are mixed, start the homogenization. The homogenization time is generally 3 to 5 minutes, and the small pot is generally 3 minutes. If there is a vacuum pump, the homogenization should be vacuumed and let it be in a vacuum state. Homogeneous emulsification.

2. Stirring and emulsification: After homogenization, perform 15 to 20 minutes of medium-speed heat preservation and emulsification at 80°C to 85°C, and the stirring speed is 25 rpm.


E. Stirring speed control

During the two-phase mixing and homogeneous emulsification, the stirring speed should be fast, at a speed of 50 revolutions per minute. During the emulsification of the heat preservation mix, the stirring speed should be controlled at medium, 25 revolutions per minute. The stirring speed during the cooling process is medium and low speed. The speed is 25 revolutions per minute before the temperature drops to 45°C. Add flavors, preservatives and other additives below 45°C. The stirring speed of the active material is 20 rpm. If it can be evacuated, the entire process should be evacuated. The temperature during emulsification should be controlled between 80°C and 90°C, and the temperature cannot be lower than 75°C before cooling.


F. The above operating procedures are the general standard of the high box production process. In the case of a relatively special formula production process, the actual production of the set-up should be combined with this standard according to the special process requirements.

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