冰淇淋生产工艺流程.ppt

44 Mix preparation ice cream Processing of Ice Cream Mix 冰淇淋混料的加工 The ingredients meet 采用的添加剂 Processing Steps 工艺步骤 Mixing 混料 Pasteurisation 巴氏杀菌 Homogenisation 均质 Ageing 老化 Freezing 凝冻 Hardening 硬化 Storage 贮存 Mixing 混合 Mixing is done in many different ways that depend on: 物料的混合根据以下考虑可采取多种方法 Equipment available 使用的设备 Raw materials for the specific product 用于特定产品的原材料 Size of production 生产规模 Mixing 混合 Critical Points During Mixing在混料过程中的关键事项 Avoiding lumping of dry powders like SMP, Dextrose, Stabilisers 避免脱脂奶粉，葡萄糖，稳定剂的结块 Avoiding partial separation 避免分层 Getting the fat homogeneously distributed 使脂肪均匀的分布 Avoiding contamination 避免污染 Processing Steps 工艺步骤 Mixing 混料 Pasteurisation 巴氏杀菌 Homogenisation 均质 Ageing 老化 Freezing 凝冻 Hardening 硬化 Storage 贮存 Pasteurisation 巴氏杀菌 From an ice cream technology point of view Pasteurisation is not critical 从冰淇淋的技术角度出发，巴氏杀菌并不关键 From a micro organism point of view it is of course critical 从微生物角度出发这一步骤当然是关键的 Pasteurisation Temperature 巴氏杀菌温度 Too high temperature 温度过高 denaturation of protein 蛋白变性 poor stabilisation of fat globules 对脂肪球的稳定能力差 poor air distribution 空气的分布差 poor meltdown 融化性差 Too low temperature 温度过低 Not stable bacteriologically 卫生指标无保证 sour mix 混料变酸 poor solubility of E/S and powders 乳化稳定剂及粉状物料的溶解 不好 less homogeneous mix 混料均一性相对较低 Processing Steps 工艺步骤 Mixing 混料 Pasteurisation 巴氏杀菌 Homogenisation 均质 Ageing 老化 Freezing 凝冻 Hardening 硬化 Storage 贮存 Importance of Homogenisation 均质的重要性 The Homogenisation step is the single step in the mix preparation process where the most faults occur 均质的步骤是混料制备工艺中错误产生最多的一个步骤 Faults are in most cases related to under homogenisation 在大部分情况下，发生的错误均与均质不足有关 Over homogenisation is in reality seldom - 过度的均质在现实中很少 - There are approximately 3 times the needed amount membrane material in the form of Casein present in a standard 10% ice cream 在一标准的10%的冰淇淋中，大约有3倍于所需的成膜物质以酪蛋白的形式存在 2 Stage Homogenization 二级均质 Pressure on the second valve is appli