冰淇淋生产工艺流程

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1、ProcessingofIceCreamMix冰淇淋混料的加工Theingredientsmeet采用的添加剂144MixpreparationicecreamHighCapacityPlant高生产能力的工厂244MixpreparationicecreamProcessingSteps工艺步骤Mixing混料Pasteurisation巴氏杀菌Homogenisation均质Ageing老化Freezing凝冻Hardening硬化Storage贮存344MixpreparationicecreamMixing混合444MixpreparationicecreamJ

2、et-mixerVenturi-centrifugalpumpsystem(circulation)Mixing混合544MixpreparationicecreamMixing混合Mixingisdoneinmanydifferentwaysthatdependon:物料的混合根据以下考虑可采取多种方法Equipmentavailable使用的设备Rawmaterialsforthespecificproduct用于特定产品的原材料Sizeofproduction生产规模644MixpreparationicecreamMixing混合Liquidingredient

3、s+water液态配料+水Heating&agitation加热&搅拌Solidingredients+Emusifier&Stabiliser固体配料+稳定剂及乳化剂1.2.Fatisseparatelyheatedat>50癈&added脂肪在高于50癈时单独加热并加入3.Mixingtank混料罐744MixpreparationicecreamCriticalPointsDuringMixing在混料过程中的关键事项AvoidinglumpingofdrypowderslikeSMP,Dextrose,Stabilisers避免脱脂奶粉，葡萄糖，稳定剂的结块Av

4、oidingpartialseparation避免分层Gettingthefathomogeneouslydistributed使脂肪均匀的分布Avoidingcontamination避免污染844MixpreparationicecreamProcessingSteps工艺步骤Mixing混料Pasteurisation巴氏杀菌Homogenisation均质Ageing老化Freezing凝冻Hardening硬化Storage贮存944MixpreparationicecreamPasteurisation巴氏杀菌Fromanicecreamtechnology

5、pointofviewPasteurisationisnotcritical从冰淇淋的技术角度出发，巴氏杀菌并不关键Fromamicroorganismpointofviewitisofcoursecritical从微生物角度出发这一步骤当然是关键的1044MixpreparationicecreamPurpose:目的:Destroypathogenicbacteria破坏致病菌Destroylipolyticandproteolyticenzymes破坏脂肪分解酶及分解蛋白酶Dissolveadditivesandingredientsbeforehomogenis

6、ation在均质前溶解添加剂及配料Obtainahomogeneousproduct得到均一的产品Increasethewater-bindingabilityofproteinandstabilisers增加蛋白质及稳定剂的持水性Methods:方法Batchpasteuriser:65癈/30min.间歇式杀菌机:65癈/30分钟Plateheatexchanger(HTST):78-88癈/25sec.板式换热器(HTST):78-88癈/25秒Ultrahightemperature(UHT):140癈/4sec.超高温杀菌(UHT):140癈/4秒Pasteu

7、risation巴氏杀菌1144MixpreparationicecreamPasteurisationTemperature巴氏杀菌温度Toohightemperature温度过高denaturationofprotein蛋白变性poorstabilisationoffatglobules对脂肪球的稳定能力差poorairdistribution空气的分布差poormeltdown融化性差Toolowtemperature温度过低Notstablebacteriologically卫生指标无保证sourmix混料变酸poorsolubi