Ice cream powder is divided into soft ice cream powder and hard ice cream powder according to the finished ice cream products. The process of making ice cream with two kinds of flour is basically the same. After mixing flour and water, they are poured into an ice cream machine to make cakes, but the proportion of adding water is different.
After all kinds of raw materials are mixed, the control of sterilization temperature and time is a problem that can't be ignored. These raw materials are all colloidal objects with different physical and chemical properties. If the sterilization temperature and time are not appropriate.
It may not achieve the purpose of sterilization, and it may also cause the degeneration and precipitation of some nutrients to be destroyed, and it may not reach the physical and chemical indicators. Therefore, the correct sterilization method must be determined.
Ultra-high pressure homogenization: This is also an important part in the manufacture of ice cream powder. Ice cream powder requires fine texture, and the diameter of fat globules can only be 1~2 microns. Small fat globules attract each other to produce fat clustering phenomenon, which increases the viscosity of raw materials.
When ice cream is stirred in the condenser with water, it becomes a permanent emulsion suspension, and air also becomes tiny bubbles, which enter the ice cream to increase its capacity and obtain the required expansion rate.
Instantaneous drying: Due to the strong water absorption of ice cream powder, the relative humidity of exhaust air must be appropriately reduced. Therefore, several measures have been taken to reduce the humidity of inlet air, reduce the spray amount and increase the exhaust temperature.