Ice cream powder, also known as ice cream powder, is a powder compound made of milk and sugar as the main raw materials according to the formula. When it is used, it can be used to make ice cream after adding water or other ingredients in proportion.

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.

The flavors are original flavor, vanilla flavor, strawberry flavor, chocolate flavor, taro flavor, pineapple flavor, green apple flavor, corn flavor, cantaloupe flavor, orange flavor, mango flavor, matcha flavor, red bean flavor, mung bean flavor, blueberry flavor, watermelon flavor, mustard flavor and so on.

Extended data:

Matters needing attention in making ice cream powder:

1, Sterilization: The control of sterilization temperature and time is a problem that can't be ignored after all kinds of raw materials are mixed. These raw materials are all objects with colloid, and their physical and chemical properties are different. If the sterilization temperature and time are not appropriate, it may not achieve the purpose of sterilization, or it may cause the degeneration and precipitation of some nutrients to be destroyed and fail to reach the physical and chemical indicators. Therefore, the correct sterilization method must be determined.

2. Ultra-high pressure homogenization: This is also an important step in manufacturing ice cream powder. Ice cream powder requires fine texture, and the diameter of fat globules can only be1~ 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 a 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.

3. 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.

Baidu Encyclopedia-ice cream powder