Ice cream production method and ice cream machine
A production method and ice cream machine technology, applied in frozen sweets, food science, applications, etc., can solve the problems of uneven ice crystal effect, large volume and weight, and low expansion rate of ice cream, and achieve enhanced sound pressure and average sound. Energy density, improving heat and mass transfer efficiency, and reducing freezing time
A production method and ice cream machine technology, applied in frozen sweets, food science, applications, etc., can solve the problems of uneven ice crystal effect, large volume and weight, and low expansion rate of ice cream, and achieve enhanced sound pressure and average sound. Energy density, improving heat and mass transfer efficiency, and reducing freezing time
CN112244138AActive Publication Date: 2021-01-22SOUTH CHINA UNIV OF TECH
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[0040] The present invention will be further described in detail below in conjunction with examples, but the embodiments of the present invention are not limited thereto.
[0041] Such as figure 1 and figure 2 The shown ice cream machine includes a freezing chamber, a first ultrasonic transducer, a second ultrasonic transducer, an air compressor and a stirring mechanism, and the first ultrasonic transducer is attached to the side wall of the freezing chamber , the second ultrasonic transducer is arranged at the bottom of the freezing cavity, the direction in which the first ultrasonic transducer generates ultrasonic waves is perpendicular to the direction in which the second ultrasonic transducer generates ultrasonic waves, and the air compressor and the freezing chamber The cavities are connected, and a stirring mechanism is arranged in the freezing cavity. In this embodiment, there are three first ultrasonic transducers, and the three first ultrasonic transducers are even...
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The invention discloses an ice cream production method and an ice cream machine. After entering the ice cream machine from a feeding pipe, ice cream is congealed through a refrigerant; the ice cream is treated orthogonally by two different groups of ultrasonic waves, namely the ice cream starts to be nucleated for 3 minutes when the material temperature is negative 1 DEG C-negative 3 DEG C along with the ultrasonic action intensity being 0.8-1 W / cm<2> and the total power being 230 W; and the ice cream starts to perform phase transition when the material temperature is negative 3 DEG C-negative6 DEG C along with the ultrasonic action intensity being 1-1.2W / cm<2>, the total power being 250W and the ultrasonic treatment time being 12 minutes. Air is introduced into the freezing cavity through an air compressor and is mixed with raw materials of ice cream, orthogonal double-frequency ultrasonic wave can assist congelation, so that the cavitation effect is remarkable, the ice cream congelation efficiency is remarkably improved, the formed ice crystals and bubbles are smaller but distributed more uniform, a secondary sterilization effect is formed, and the taste and quality of the ice cream are better.
Description
technical field [0001] The invention relates to the technical field of frozen food, in particular to an ice cream machine and an ice cream production method. Background technique [0002] In the frozen food industry, the taste of ice cream has always been the most concerned aspect of consumers, and ice cream products with delicate and smooth taste are more popular among consumers. Among them, the size of ice crystals in ice cream has a great influence on the taste and quality of ice cream. When the ice crystal particles of ice cream are larger than 40 μm, the ice cream product will have a rough granular feeling, while the ice cream product with fine and evenly distributed ice crystals will have a more delicate taste. [0003] The ice cream production process includes multiple processes such as material mixing, filtering, homogenizing, aging, freezing, and hardening. Among them, the freezing process is the first step in the formation of ice crystals, which largely determines...
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Patent Timeline
22 Jan 2021
Publication
CN112244138A
- IPC
- A23G9/22; A23G9/28
- CPC
- A23G9/224; A23G9/22; A23G9/222; A23G9/225; A23G9/287; A23G9/281
- Inventors
- 孙大文; 朱志伟