Ice cream production method and ice cream machine

Abstract

The invention discloses an ice cream production method and an ice cream machine. After the ice cream enters the ice cream machine from a feeding pipe, it is frozen by a refrigerant. The ice cream is processed by two sets of different ultrasonic waves perpendicular to each other: when the temperature of the material is -1°C to -3°C, the ice cream begins to nucleate, and the intensity of the ultrasonic action is 0.8-1W / cm 2 , the total power is 230W, and the processing time is 3min; when the temperature of the material is ‑3℃~‑6℃, the ice cream begins to change phase, and the intensity of ultrasonic action is 1‑1.2W / cm 2 , the total power is 250W, and the ultrasonic treatment time is 12min. The gas is introduced into the freezing chamber through the air compressor to stir with the ice cream raw materials, and the orthogonal dual-frequency ultrasonic assisted freezing, the cavitation effect is more significant, the freezing efficiency of the ice cream is significantly improved, the size of the formed ice crystals and bubbles is reduced, the distribution is more uniform, and the formation The secondary sterilization effect makes the ice cream taste and quality better.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to an ice cream machine and a production method of the ice cream. 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 with consumers. Among them, the size of the ice crystals in the ice cream has a great influence on the taste and quality of the ice cream. When the ice cream ice crystal particles are larger than 40 μm, the ice cream product will have a rough grainy feeling, while the ice cream product with fine and uniform distribution of ice crystals will have a more delicate taste. [0003] The ice cream production process includes material mixing, filtration, homogenization, aging, freezing, hardening and other processes. The freezing process is the first step in the formation of ice crystals, which largely determines th...

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Problems solved by technology

[0007] (1) For the traditional non-ultrasonic strengthening method, although the ingredients are continuously optimized, it only stays at the chemical level to solve the problem of expansion rate and ice crystal size, and does not control the number, size and distribution of ice crystals by physical means

[0008] (2) For the traditional non-ultrasonic strengthening method, the energy consumption is large, the time is long, and the efficiency is low

[0009] (3) For the existing single-frequency ultrasonic point strengthening method, the cavitation effect generated by single-frequency ultrasonic waves is uneven in space, and the effect on the ice crystals of ice cream in the ice cream machine is uneven

[0010] (4) For the existing single-frequency ultrasonic point strengthening method, only the cooperation between the stirring mechanism and the ultrasonic wave is considered, resulting in low expansion rate of ice cream and poor taste

[0011] (5) The volume and weight of the existing single-frequency ultrasonic point-type machines are large, and the effect under the conditions of unit volume and unit weight is weak

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