Overview
Ice cream is a kind of milk and dairy products, adding cream or hardened oil, emulsified oil, egg and egg products, sweeteners, emulsion stabilizers, spices and food coloring, etc., through the mixing of ingredients, sterilization, homogenization, aging mature, being processed by processes such as freezing, hardening and forming.
The main ingredients of ice cream are fat, non-fat milk solids, sugars, emulsion stabilizers, etc. The content of the each ingredient varies greatly with the type of ice cream. Among them, high-fat ice cream has the highest total solids and fat content, by medium-fat, low-fat ice cream and ice cream.
The production formula and process flow of ice cream
The main ingredient content of various ice creams is shown in Table 01
|
Ingredient |
High-fat type |
Middle-fat type |
Low-fat type |
Ice Cream |
|
Fat(%) |
10.0~14.0 |
8.0~10.0 |
6.0~8.0 |
3.0~5.0 |
|
Non-fat milk solid(%) |
9.0~11.0 |
9.0~12.0 |
8.0~10.0 |
8.0~12.0 |
|
Sugars(%) |
14.0~16.0 |
14.0~16.0 |
14.0~16.0 |
14.0~16.0 |
|
Emulsion stabilizer (%) |
0.2~0.5 |
0.3~0.5 |
0.4~0.7 |
0.4~0.7 |
|
Total solids (%) |
34.0~41.0 |
31.0~38.0 |
28.0~34.0 |
24.0~33.0 |
Table 01
Raw material weighing→mixing→pasteurization→homogenization→cooling→aging and maturation→freezing→filling→hardening and forming→packing→cold storage
Improper handling of various processes will have an impact on the quality, taste and cost and profit of the product. Among the processes, homogenization has the greatest impact. Because the homogenization determines the next few processes. The homogenization process in ice cream production is discussed below.
Principles and functions of homogenization
The homogenization of ice cream production uses High pressure homogenizer:
High pressure homogenizer achieves its purpose through the following three physical effects:
(1) Impact: Under high pressure, the fat globules move at a speed of more than 150 m/s, and the high-speed fat globules collide with the homogenization valve, causing the fat globules to smash.
(2) Shear: Since the valve gap of the homogenizer is very small (its height is less than 0.1mm), the high-speed flow of fat globules undergoes a shearing effect when they pass through the gap, so that the fat globules are sheared into finer fat particles.
(3) Cavitation: The material under high pressure suddenly loses pressure at the valve port, causing cavitation to explode, so that the fat globules are strongly crushed and refined.
After homogenization, the particle size of the fat globules in the material is changed from 5~10μm to 0.5~1.0μm, the particle size is 10% of the original, and the surface area is increased by 100 times, which improves the emulsification ability of the material. Make the ice cream more stable, reduce the use of emulsifiers, shorten the aging time, improve the fineness and lubricity of ice cream, effectively prevent the fat separation of the mixture and the appearance of oil spots on the finished product, and increase the viscosity of the material , improve the foamability, increase the expansion rate of ice cream, which can relatively reduce the cost.
Choice of homogenization process
The quality of the material homogenization directly affects the quality of the product. Therefore, the correct selection of the homogenization process is an important guarantee for obtaining high-quality ice cream.
The pressure required for homogenization generally depends on the following factors: (1) The type of homogenizer; (2) The required viscosity of the material; (3) The composition of the ingredients; (4) The content and type of fat; ( 5) Acidity of materials; (6) Homogenization temperature, etc.
The production process of ice cream is not only important, but also the transferring process. Bonve ice cream homogenizer mixing pump is workable for this process.
