Production line equipment

Ice Cream Production Line Equipment

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  Detailed introduction
  Ice cream is our popular product. Ice cream is a kind of ice-cured product with cream as its main raw material and milk, water, sugar, spices and stabilizers as its additives. Because the main component of milk is fat, it has high nutritional value and is easy to digest. In order to get a good taste of ice cream, the equipment must be matched with the process, and the key process control points in each link of the ice cream production process must be strictly controlled. The production technology of ice cream is as follows:
  I. Selection of Raw Materials
  1. Fat (first check its surface for impurities, remove impurities, then cut into small pieces with a knife, add a sterilizing cylinder sterilizing cylinder.)
  2. Non-fat milk solids (milk powder should be dissolved in warm water first)
  3. Sugar and non-sugar sweeteners (granulated sugar is first dissolved with appropriate amount of water and heated to form syrup, which is filtered through 100 mesh sieve).
  4. Emulsifier and stabilizer (emulsifier and stabilizer can be mixed with sucrose in dry state and added into the feed solution).
  5, pigment
  6, essence (SPICE)
  2. Mixture preparation
  (1) Ingredients with low viscosity such as milk and skim milk and half of water are usually added first.
  (2) Adding slightly higher viscosity raw materials, such as syrup, milk powder solution, etc., and immediately stirring and heating;
  (3) Adding raw materials with high viscosity such as light cream, refined milk and Fructose-glucose syrup.
  (4) Finally, the total solid content of the mixture is controlled within the prescribed range by constant volume of water or milk.
  3. Filtration, homogenization and sterilization
  In large-scale production, the ice-cream mixture flows through a filter into the balance tank, and then into the homogenizer for homogenization. Then the mixture enters the plate heat exchanger. Pasteurization is carried out at 83-85 degrees C for 15 seconds. The pasteurized mixture is cooled to 5 degrees C and then fed into the aging tank.
  4. The mixture must be aged at 2-5 C for no less than 4 hours. Continuous agitation is required during aging. Aging provides time for stabilizers to function and fat crystallization.
  The mixture is continuously pumped into a jacket freezer bucket with ammonia as refrigerant. The freezing process is very rapid, which is very important for the formation of fine ice crystals. The mixture frozen on the surface of the freezing bucket is continuously scraped off by the rotary scraper in the freezing bucket. Mixture is continuously pumped from aging cylinder to continuous freezer, and air is stirred in during freezing.
  Five. Fill
  Extruded ice cream products are usually obtained on extruded plates, which can be squeezed directly from plates of various shapes and specifications, into cups or rolls, or on sandwich pancakes.
  The products packed immediately after coming out of the freezer must be hardened by hardening tunnel. The faster the hardening process, the better the product organization.
  The above is the basic steps of ice cream production process, specific manufacturers, according to our company for many years committed to a variety of beverage production lines, juice drinks production lines, ice cream equipment production lines, experienced, matching dispensing tanks, aging tanks, mixing tanks and other equipment.

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