{"id":2017,"date":"2022-07-12T06:03:55","date_gmt":"2022-07-12T06:03:55","guid":{"rendered":"https:\/\/psa-equipment.com\/?p=2017"},"modified":"2022-07-19T08:28:37","modified_gmt":"2022-07-19T08:28:37","slug":"2017","status":"publish","type":"post","link":"https:\/\/psa-equipment.com\/en\/weblog-posts-en\/2017\/","title":{"rendered":"Ice cream production line"},"content":{"rendered":"

<\/h2>\n

\"\"<\/h2>\n

Types of ice cream<\/a>:<\/h2>\n

Ice cream can be divided into four main groups according to its composition:<\/h3>\n

– Ice cream made only from milk products<\/h3>\n

– Ice cream containing vegetable fat<\/h3>\n

– Ice cream made from fruit extracts<\/h3>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ice cream<\/h3>\n

An overview of the ice cream production line:<\/h2>\n

– Preparation of raw materials<\/h3>\n

– Weighing ice cream ingredients<\/h3>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 mix<\/h3>\n

– Homogenization<\/h3>\n

– Pasteurization<\/h3>\n

– Achieving the mixture<\/h3>\n

– Adding flavoring and coloring<\/h3>\n

– freezing<\/h3>\n

Preparation of basic ingredients:<\/h3>\n

Primary ingredients include:<\/h3>\n

– fat<\/h3>\n

– Non-fatty solids<\/h3>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Water<\/h3>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Sugar<\/h3>\n

– Emulsifiers<\/h3>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 stabilizer<\/h3>\n

–\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Flavors<\/h3>\n

– Colorant<\/h3>\n

<\/h3>\n

\"\"<\/h2>\n

Ice cream production steps:<\/h2>\n

Receiving stage:<\/h2>\n

Dry production materials (powder, milk serum, stabilizer, emulsifier, cocoa powder, etc.)<\/h3>\n

\u00a0In high volumes, they are prepared by special machines.<\/h3>\n

Production liquid materials (milk, cream, condensed milk, liquid glucose, vegetable fat, butter)<\/h3>\n

\u00a0Milk products must be cooled before shipping.<\/h3>\n

sweetened condensed milk and glucose and vegetable oil for preservation<\/h3>\n

\u00a0Viscosity should be kept at a relatively high temperature of 30 to 35 degrees.<\/h3>\n

Weighing and mixing ice cream ingredients:<\/h2>\n

All ingredients are weighed and their weights are checked and recorded.<\/h3>\n

Finally, they are mixed in a tank with a stirrer.<\/h3>\n

The order of addition depends on the temperature and their solubility.<\/h3>\n

Uniformization of fat cells (homogenization):<\/h2>\n

that the product flows towards the heat exchange unit.<\/h3>\n

\u00a0The temperature is 73 to 75 degrees. Fats are homogenized under high pressure.<\/h3>\n

The purpose of fat homogenization is to create an emulsion state<\/h3>\n

\u00a0And the homogenized product has the ability to mix well<\/h3>\n

\u00a0Its texture will have a better quality during storage.<\/h3>\n

Pasteurization:<\/h2>\n

It is done at a higher temperature.<\/h3>\n

\u00a0It is due to the high viscosity of solid materials and the protective effect on microbes, and the microbes are destroyed.<\/h3>\n

Advantages of pasteurization:<\/h3>\n

– Better interaction of fat and emulsifiers<\/h3>\n

– Increasing the viscosity of the mixture due to denaturation of proteins<\/h3>\n

Delivery of the mixture:<\/h2>\n

The mixture is left in the ripening tanks for 3 to 6 hours to crystallize the fats and absorb the protein and stabilizers into the water.<\/h3>\n

Advantages of this step:<\/h2>\n

– Water absorption by hydrocolloids and proteins<\/h3>\n

– Crystallization of fat cells<\/h3>\n

– Absorption of proteins and emulsifiers on fat globules<\/h3>\n

Adding flavors and colors:<\/h2>\n

Flavoring is added in three steps:<\/h3>\n

– The first step when formulating and mixing<\/h3>\n

– The second stage in the flavoring tank and just before freezing<\/h3>\n

– Before packing<\/h3>\n

freezing:<\/h2>\n

An important step that affects the quality and efficiency of the product.<\/h3>\n

The more formed ice crystals and the smaller their size, the better the quality of the final product.<\/h3>\n

\u00a0The number of crystals depends on protein and fat. The more they are, the more crystals there are.<\/h3>\n

Continuous freezing:<\/h2>\n

\u00a0Continuous type freezers have two actions:<\/h3>\n

– Stirring a certain and controlled amount of air inside the mixture<\/h3>\n

– Freezing the water contained in the mixture in the form of small ice crystals<\/h3>\n

<\/h3>\n

Finally, it is molding and packaging.<\/h3>\n","protected":false},"excerpt":{"rendered":"

Types of ice cream: Ice cream can be divided into four main groups according to its composition: – Ice cream made only from milk products – Ice cream containing vegetable fat – Ice cream made from fruit extracts –\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 ice cream An overview of the ice cream production line: – Preparation of raw materials – […]<\/p>\n","protected":false},"author":2,"featured_media":2011,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[12],"tags":[624,216,623],"class_list":["post-2017","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-weblog-posts-en","tag-homoganization","tag-ice-cream","tag-pasteurization"],"acf":[],"_links":{"self":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2017","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/comments?post=2017"}],"version-history":[{"count":3,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2017\/revisions"}],"predecessor-version":[{"id":2020,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/posts\/2017\/revisions\/2020"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media\/2011"}],"wp:attachment":[{"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/media?parent=2017"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/categories?post=2017"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/psa-equipment.com\/en\/wp-json\/wp\/v2\/tags?post=2017"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}