Making method of ice cream

Abstract

The invention relates to a making method of ice cream with beautiful shape and good mouthfeel. The making method of ice cream sequentially comprises the following steps: perfusion, rod insertion, liquid nitrogen jet quick freezing, die locking and demolding, and packaging; the liquid nitrogen jet quick freezing step is characterized in that liquid nitrogen is used to realize rapid gasification and jet on the surface of popsicle at normal temperature, and the production environment temperature T is 10-30DEG C; and the die locking and demolding step is characterized in that die demolding is mechanical die demolding, and the production environment temperature T is 20-40DEG C. Stereo shapes can be arbitrarily made according to products and consumers' hobbies by adopting the above die locking and demolding technology to make the appearances of products unique and novel. The method combines liquid nitrogen jet quick freezing with the die locking and demolding technology, so the beautiful shapes of the products are guaranteed, and no filtration of brine to the popsicles in a brine freezing step is guaranteed, thereby the products have beautiful shape and good mouthfeel.

Description

technical field [0001] The invention relates to a method for making ice cream cold food, in particular to a method for making ice cream with beautiful shape and good taste. Background technique [0002] In hot summer, ice cream and ice cream cold food are very popular among people, especially women and children. Consumers also put forward higher requirements for the appearance, shape and taste of ice cream. The traditional ice cream production process is: pouring-inserting sticks-salt water freezing-warm water demoulding-packing. The ice cream produced according to the above steps has the following problems that have always troubled the manufacturer. (1) In the traditional ice cream production, the use of Salt water is used as the cooling agent, and warm water is used for demoulding. The production of ice cream by this method is limited by the demoulding, so that the shape of the ice cream is restricted. (2) Ice cream freezes too slowly in a traditional (freon or liquid am...

AI Technical Summary

Problems solved by technology

The traditional ice cream production process is: pouring-inserting sticks-salt water freezing-warm water demoulding-packing. The ice cream produced according to the above steps has the following problems that have always troubled the manufacturer. (1) In the traditional ice cream production, the use of Use salt water as the cooling agent and use warm water to release the mold. This method of producing ice cream is limited by the release of the mold, which restricts the shape of the ice cream.

(2) The freezing speed of ice cream in the traditional (freon or liquid ammonia as refrigerant) freezing tunnel is too slow, which will produce rough ice chips and produce a sandy taste when eaten

Due to the low temperature in the manufacturing process and the poor freezing effect, the crispy chocolate skin on the outer layer of the ice cream bar is easy to melt, crack or even fall off, which affects the sensory quality of the product

(4) The fat content of the chocolate slurry coating in the chocolate crispy ice cream bar is more than 50%, and its oil is prone to oily smell due to oxidation

(5) The traditional freezing method requires a large area of ​​equipment, a large one-time investment cost of equipment, and high daily maintenance costs; and it consumes a lot of power and has low freezing efficiency

(6) Ice cream products need to be frozen before packaging. However, for products frozen by traditional refrigeration blower freezing devices, due to the long freezing time, the juice loss is serious, and the dry consumption rate reaches 4%~6%. The ice cream tissue is directly affected by the evaporation of water. product quality

(7) Traditional refrigeration equipment uses a large number of refrigerants such as freon or liquid ammonia to destroy the atmospheric ozone layer and cause harm to the earth's ecological environment