Ice cream production equipment and technological process

Ice cream is our favorite product. Ice cream is a product made by icing with cream as the main raw material, adding milk, water, sugar, spices and stabilizers. Since the ingredients contained in it are mainly fat-based milk ingredients, it has high nutritional value and is easy to digest. In order to obtain a good taste of ice cream, the equipment must be matched with the technological process, and the key technological control points of each link in the ice cream production process must be strictly controlled. Today we will take a look at ice cream production equipment and related technological processes.

1. Selection of raw materials
① Fat (check whether there are impurities on the surface first, then cut into small pieces with a knife after removing the impurities, and add the sterilization tank to the sterilization tank.)

② Non-fat milk solids (milk powder should be dissolved in warm water).

③ Sugar and non-sugar sweeteners (Sugar is first dissolved in a suitable amount of water to form a syrup, and filtered through a 100-mesh sieve.)

④ Emulsifiers, stabilizers (emulsification stabilizers can be mixed with an appropriate amount of sucrose in a dry state and then added to the liquid.)

⑤ Pigment

⑥ Flavors (Spices)

2. Prepare the mixture
① Generally, raw materials with low viscosity such as cow milk and skimmed milk and half of water are added first.

② Add raw materials with higher viscosity, such as syrup, milk powder dissolving liquid, etc., and immediately stir and add.

③ Add high-viscosity raw materials such as cream, condensed milk, fructose syrup, etc.

④ Use water or milk to make the volume constant so that the total solids of the mixture are controlled within the specified range.

3. Filtration, homogenization and sterilization

In large-scale production, the ice cream mixture flows through a filter into the balance tank, then enters the homogenizer for homogenization, and then the mixture enters the plate heat exchanger, where it is pasteurized at 83～85℃ for 15s , The pasteurized mixture is cooled to 5°C and then sent to the aging tank.

4. Aging, freezing, freezing

The mixture must be aged for not less than 4 hours at 2～5℃. Stir continuously during aging. Aging provides time for stabilizers to function and fat crystallization.

The mixture is continuously pumped into the jacketed freezing barrel with ammonia as the refrigerant. The freezing process is very rapid, which is very important for the formation of small ice crystals. The mixture frozen on the surface of the freezing barrel is continuously scraped off by the rotating scraper in the freezing barrel. The mixture is continuously pumped from the aging tank to the continuous freezing machine, and air is stirred in during freezing.

5. Filling

Extruded ice cream products are usually obtained on a squeeze plate. This ice cream can be squeezed directly in a variety of different shapes and specifications of the plate, can also be squeezed in a cup or egg roll, or squeezed on a sandwich pancake .

Products packaged immediately after coming out of the ice cream freezing machine must be processed through the ice cream hardening tunnel. The faster the hardening process, the better the product organization.

The above are the basic steps of the ice cream production process. Ningbo Yinzhou Bobang Machinery Manufactory is established in 1984, We are specialised in design, manufacturing, sale and service of equipment and complete plants for the icecream machines.    Our products covers icecream freezers with different capacities and accessories, stick icecream machines, sandwich icecream machines, icecream filling machines,fruit mixing machines and more. We can customize full ice cream production line for customers.    Our factory is located in Ningbo China and distant from Shanghai in 3 hours by car.There are over 80 employees and production area of 15000M2.Welcome clients from all over world and inquiry to us.