The production process of ice cream is as follows: raw material selection mixing according to formula sterilization homogenization cooling maturity freezing packaging freezing hardening refrigeration.
Ice cream is a kind of frozen food rich in nutrition, which is made from milk or dairy products as the main raw material, adding eggs or egg products, sucrose, emulsifier, stabilizer and spices, and processed by mixing, homogenizing, sterilizing, maturing, freezing, molding and hardening. After being sterilized at low temperature, the mixture should be homogenized quickly through homogenizer. The purpose of homogenization is to make the fat spheres in the mixture fine so as to prevent the formation of the cream layer, to mix all the ingredients completely, to increase the viscosity of the mixture, to increase the expansion rate, to improve the ice cream structure, to shorten the ripening time, to save emulsifiers and thickeners, and to effectively prevent the formation of cream particles in the freezing process. Wait. Homogenization temperature is 60 - 63 C. When the mixture is homogeneous, the viscosity increases, which can increase the expansion rate, organize lubrication and prevent fat separation. In addition, the digestibility of fat is also good, the stability of finished products is increased, and it is not easy to melt. The purpose of homogeneous emulsification is to put the mature mixture into the mixing barrel of the freezer and freeze it under strong stirring, so that the air distributes evenly in the state of minimal bubbles in all the mixture, and part of the water becomes micro-crystalline.
Keywords homogenizing emulsifier laboratory dispersing machine basket type grinding machine
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