1. How to make the homogenization effect of ice cream reach the ideal state?

Homogenization of ice cream

First, the purpose and principle of homogenization

Homogenization is one of the essential processes in ice cream production, which has a very important influence on the quality of ice cream in the later stage.

(A) the purpose of homogenization

Homogenization is a technological process in which the slurry which is difficult to be mixed uniformly in normal state and contains large particles is finely crushed under the action of external force to make a uniformly dispersed mixture.

There are three main purposes of homogenization:

1 Get a well-dispersed mixture.

2 prevent fat separation

3 Improve the organization of ice cream

4 Promote digestion and absorption

5. Increase the viscosity of ice cream slurry

(2) the principle of homogenization

Homogenization is usually done in a homogenizer, and its main purpose is to make fat globules smaller. This seems simple, but it is not easy to solve. In fact, the homogenizer is a special high-pressure pump, which makes the ice cream slurry pass through a very narrow gap not exceeding 0. 1mm at a high pressure of 10-20MPa. The feed liquid is injected into the low pressure at a high speed of 150-200m/s and explodes due to the great pressure difference between inside and outside, so the large fat balls in the feed liquid are subjected to great shear force.

Second, homogeneous pressure and temperature

The homogenization temperature and pressure of ice cream slurry are the key to the homogenization effect. It is closely related to the freezing operation of ice cream slurry and the final shape and structure of ice cream.

(A) the choice of homogenization pressure.

1 Selection principle of homogenization pressure

The homogenization pressure should not be too low or too high. If the homogenization pressure is too low, the fat balls can't be broken to the required size, and the ice cream slurry can't be completely emulsified, which results in poor freezing effect of the ice cream slurry and affects the shape of the ice cream. On the other hand, if the homogenization pressure is too high, the viscosity of ice cream slurry will increase, so it is difficult to mix air during freezing, and it will take longer to reach the required expansion rate. In addition, the requirements for equipment will also increase.

2. Influencing factors of homogenization pressure

The homogenization pressure is related to many factors, mainly the fat content and total solid content of ice cream slurry.

(1) The fat content of ice cream slurry is inversely proportional to the homogenization pressure. The pressure required for homogenization is lower for those with high fat content than for those with low fat content.

(2) The total solid content of ice cream slurry is inversely proportional to the homogenization pressure. The higher the total solid content, the lower the homogenization pressure.

Generally speaking, the increase of homogenization pressure can make the texture of ice cream delicate, and the texture of ice cream is soft, but the pressure is too high, which may cause the texture of ice cream to be poor.

(2) Selection of homogenization temperature

The temperature during homogenization has a great influence on the size of fat domain. The lower the homogenization temperature, the more difficult it is for the fat globules to break. Moreover, during homogenization at lower temperature, the high viscosity and poor homogenization effect will have an impact on freezing. If homogenization is carried out at higher temperature, the time required for freezing operation is less and the effect is good. Generally speaking, the optimum temperature for homogenization of ice cream slurry is 65 ~ 80℃. If it is higher than 80℃, it may cause casein denaturation, which directly leads to insufficient strength of the formed three-dimensional structure, so it is easy to shrink and deform in the finished product.

Third, the basic operation of homogenization

High-pressure homogenizer is often used in homogenization, with many specifications and models, but the operation is similar, mainly including the following two aspects.

(1) Cleaning and disinfection of homogenizer

Ice cream slurry generally enters the homogenization process after sterilization, and there is no sterilization operation in the subsequent process. Therefore, the hygiene of the homogenizer has a great relationship with the hygiene of the product and must be taken seriously. There can be no carelessness.

(2) Operation of homogenizer

(1) Connect the sterilized homogenizer to the discharge valve of the sterilization equipment and the cooling equipment respectively with the sterilized delivery pipe.

(2) Before use, check whether there is water leakage in the homogenizer, cooling equipment and pipeline, and whether the pressure gauge is normal.

(3) Homogenization. Open the discharge valve of the sterilization equipment and send the sterilized ice cream slurry into the homogenizer.

(4) At the beginning of homogenization, the pressure has not yet reached the specified pressure, so this part of the feed liquid should be allowed to flow back.

(5) Strictly control the homogenization pressure and temperature, and adjust the pressure of single-stage homogenization and two-stage homogenization separately.

(6) After using the homogenizer, pump warm water first, then remove the parts and scrub them with warm water, and then disinfect them with chlorine water.

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