Ice cream production process: mixing and pasteurizing

Ice cream production process: mixing and pasteurizing

Ice cream raw material mixing and pasteurizing is an important step in ensuring ice cream products safety and quality during the ice cream production process. Its basic process is as follows:

1. Preparation: Ensure that all machines, tools, and containers used are thoroughly cleaned and disinfected to prevent cross contamination.

2. Mixing raw material: Accurately weigh and mix all materials, including milk, cream, sugar, stabilizers, emulsifiers, and other additives, according to the ice cream formula. Ensure uniform mixing and avoid clumping or uneven distribution.

3.Heating: Transfer the mixture to heating machine (such as a heating tank or plate or tube pasteurization machine). Gradually heat the mixture to the desired temperature range (usually 70 ° C to 85 ° C). Maintain the target temperature for a period of time to ensure thorough sterilization.

4. Time control: The time for mixing and pasteurization may vary depending on the temperature used and the ice cream products requirements. To ensure the quality and hygiene of ice cream products, please strictly control the pasteurization time according to the formula guidance.

5. Cooling: Quickly cool the pasteurized ice cream mixture to below 5 ° C to prevent bacterial growth. Common cooling methods include using cooling tanks or heat exchange plates.

6. Testing: After pasteurization of the ice cream mixture, samples are taken for microbiological testing to ensure that the products meet hygiene standards and quality requirements.

The specific mixing and pasteurization temperature and time may vary depending on factors such as different ice cream production processes, product formulas, and ice cream machines used. In ice cream factories, common mixing and pasteurization machine includes HTST systems, batch ice cream pro mix systems, etc. We will discuss the differences and advantages and disadvantages of these devices in the next issue.