Ice Ream Manufacture
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Transcript of Ice Ream Manufacture
ICE REAM MANUFACTURE
ICE REAM MANUFACTURE
Ice cream ManufacturProcedure of process:Blending of the mix ingredientsPasteurizationHomogenizationAging the mixFreezingPackagingHardening
Figure 1. Block diagram of ice cream production
ICE CREAM PRODUCTION PLANT
Figure 1. Plan of ice cream manufacture
BlendingThe milk fat source, nonfat solids, stabilizers and emulsifiers are blended to ensure complete mixing of liquid and dry ingredients
Pasteurization of MixPasteurization is the biological control point in the system, designed for the destruction of pathogenic bacteria. In addition to this very important function, pasteurization also reduces the number of spoilage organisms such as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers).Pasteurization (Ontario regulations): 69 C/30 min. 80 C/25s
Homogenization of Mix
Homogenization provides the following functions in ice cream manufacture:Reduces size of fat globulesIncreases surface areaForms membranemakes possible the use of butter, frozen cream, etc.By helping to form thefat structure, it also has the following indirect effects:makes a smoother ice creamgives a greater apparent richness and palatabilitybetter air stabilityincreases resistance to melting
Ageing of MixAging is performed in insulated or refrigerated storage tanks, silos, etc. Mix temperature should be maintained as low as possible without freezing, at or below 5 C. An aging time of overnight is likely to give best results under average plant conditions. A "green" or unaged mix is usually quickly detected at the freezer.Ice cream mix is aged at 40F (5C) for at least 4 hours or overnight. Aging the mix cools it down before freezing, allows the milk fat to partially crystallize and the gives the proteins stabilizers time to hydrate. This improves the whipping properties of the mix.
Freezing/Whipping of Ice Creamthe mix is drawn into a flavour tank where any liquidflavours, fruit purees, or colours are added. The mix then enters thedynamic freezing processwhich both freezes a portion of the water and whips air into the frozen mix. The "barrel" freezer is ascraped-surface, tubular heat exchanger, which is jacketed with a boiling refrigerant such as ammonia or freon. Mix is pumped through this freezer and is drawn off the other end in a matter of 30 seconds, (or 10 to 15 minutes in the case of batch freezers) with about 50% of its water frozen. There are rotating blades inside the barrel that keep the ice scraped off the surface of the freezer and also dashers inside the machine which help to whip the mix and incorporate air.
HardeningHardening enables fast freezing, which achieves the desired ice cream texture by limiting the growth of ice crystals and air bubbles.The ice cream is cooled as quickly as possible down to a holding temperature of less than -13F(-25C). The temperatures and times of cooling will depend on the type of storage freezer. Rapid cooling will promote quick freezing of water and create small ice crystals. Storage at -13F(-25C) will help to stabilize the ice crystals and maintain product quality. At this temperature there is still a small portion of liquid water. If all the water present in the ice cream were frozen, the ice cream would be as hard as an ice cube
Proses Flow Diagram Pembuatan Ice Cream