大火把临盆工艺(国外英语资料).doc

大火炬生产工艺(国外英语资料) Improved method for producing chocolate skin of big torch ice cream The torch is one of the Mulun River ice cream ice cream brands flagship product, the average daily production of more than 1500 boxes of chocolate, but the skin production process has some problems, which is especially easy to damage skin chocolate in the process of packaging and transportation, and flower type and appearance of some ice cream. During the internship this month I carefully studied the production process of the torch, and puts forward some suggestions for improvement, although due to time constraints and not put into production, but the relevant management personnel of this idea to support, and has entered the stage of laboratory test. The torch for the ice cream ingredients: water, sugar, chocolate (cocoa mass, vegetable oil, sugar, cocoa powder, lecithin, polyglycerol ricinoleic acid ester), whole milk powder, egg shell (wheat flour, vegetable oil, sugar, sodium bicarbonate, citric yellow) vegetable oil, maltose and maltodextrin, whey powder, food additives (glycerin monostearate, guar gum, sodium carboxymethyl cellulose, xanthan gum, citric yellow), salt, edible essence. The process is as follows: the raw materials according to a certain proportion of mixed into aging cylinder aging above 4 hours, transferred to the freezing machine freezing temperature between 2 DEG ~4 DEG - hole cone extrusion machine, plate into the raw material extrusion cylinder filling to the egg and the formation of spiral pattern -- -33 low temperature ~-39 DEG C for 18~23 minutes, frozen melted chocolate ice cream will take place on the manipulator with - static to chocolate shell solidification -- into the packaging machine - loading. The skin is chocolate chocolate dipped in liquid directly after the melting of the ice cream frozen in the air static solidification, this approach needs to be a special ice cream on the iron plate again on the mechanical hand, not only a waste of manpower a