Ice cream is a kind of frozen food with volume expansion made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar as the main raw materials, adding appropriate amount of food additives, through mixing, sterilization, homogenization, aging, freezing, hardening and other processes. It tastes delicate, smooth and cool.
Production technology:
Preheating → mixing of ingredients → sterilizing and homogenizing cooling (< + 5 ℃ ripening > 4 hours) → continuous freezing (air-3 ℃ - 6 ℃) → adding dry materials and fruit mixture → injection molding, injection and extrusion into cup or egg roll (flavoring material) → freezing → continuous hardening → (- 20 ℃) → frozen storage - 25 ℃ (0-9 months)
1. Ice cream mix preparation module containing
2. Water heater
3. Mixing and processing tank
4. Homogeniser
5. Plate heat exchanger
6. Control panel
7. Cooling water unit
8. Ageing tanks
9. Discharge pumps
10. Continuous freezers
11. Ripple pump
12. Filler
13. Manual Can filler,
14. Wash unit
DESCRIPTION
-Formulation:
The ingredients used in ice cream production are: fat;milk solids-non-fat (MSNF);sugar/non-sugar sweetener;emulsifiers/stabilisers;flavouring agents;colouring agents.
-Weighing, measuring and mixing:
Generally speaking, all dry ingredients are weighed, whereas liquid ingredients can be either weighed or proportioned by volumetric meters.
-Homogenisation and pasteurisation:
The ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger where it is preheated to 73 – 75deg for homogenisation at 140 – 200 bar, the mix is pasteurised at 83 – 85deg for about 15 seconds then cooled down to 5deg and transferred to an ageing tank.
-Ageing:
The mix must be aged for at least 4 hours at a temperature between 2 to 5degc with continuous gentle agitation. Ageing allows time for the stabiliser to take effect and the fat to crystallise.
-Continuous freezing:
•to whip a controlled amount of air into the mix;
•to freeze the water content in the mix to a large number of small ice crystals.
-Filling in cups, cones and containers;
-Extrusion of sticks and stickless products;
-Moulding of bars
-Wrapping and packaging
-Hardening and cold storage
|
Equipment list for 500l/h mini ice cream production machine |
|||
|
no. |
name |
size |
main technology parameter |
|
1 |
high speed mixing tank |
v=300l |
sus304, single layer, high speed mixer 2900rpm, full open removable cover, breath valve, digital thermometer, adjustable legs, sample valve |
|
2 |
centrifugal pump |
q=5t/h |
sus304,pump head 24m,hard alloy mechanical seal |
|
3 |
tub filter |
q=3t/h |
sus304,100 mesh |
|
4 |
high pressure homogenizer |
q=500l/h |
sus304,25mpa |
|
5 |
plate exchanger |
q=500l/h |
sus304 |
|
6 |
ice cream aging tank |
v=500l |
sus304 stainless steel,heat insulated,heating or cooling jacket,top off-center vertical agitator,conical head,airtight manhole,breather valve,digital readout thermometer,supporters with adjustable feet |
|
7 |
centrifugal pump |
q=5t/h |
sus304,pump lift 24m,hard alloy mechanical seal,inner shell bright-polished |
|
8 |
ice cream freezer machine |
q=500l/h |
sus304,include refrigeration system |
|
9 |
ice cream filling machine |
q=500l/h |
sus304,roll icecream filling machine |
|
10 |
cip system |
q=10t/h |
sus304,0.5tx3 |
|
11 |
cip return pump |
q=10t/h |
sus304,pump head 20m,hard alloy mechanical seal |
|
12 |
boiler |
q=500l/h |
sus304,electric heating type |
|
13 |
refrigerator |
air-cooled compressor,with fron as chilling medium,20000kcal |
|
|
14 |
container for glycol water |
v=500l |
sus304 stainless steel material,pu heat insulation,thermometer,adjustable feet |
|
15 |
centrifugal pump |
q=3t/h |
sus304,pump head 24m,hard alloy mechanical seal |
|
16 |
instant cool room |
v=25m3 |
cool with freon,working at -28°C |
|
17 |
electrical control pannel |
control all the machines of the mini unit |
|
|
18 |
fittings and valves |
juice pipe,glycol pipe,freon pipe |
|
