冰淇淋生产工艺流程[精品].pptVIP

* * * * * * * * * * * * * * * * * * * * * * * * 44 Mix preparation ice cream * Ageing of Ice Cream Mix 冰淇淋混料的老化 After homogenisation, ageing is the most important step in the mix processing 均质以后，老化是混料加工过程中最重要的步骤 Critical factors are 关键的因素是: Ageing time 老化时间 Stirring during ageing. Too much stirring destroys the emulsion prior to freezing and this will lead to problems 老化过程中的搅动。搅拌过度会在凝冻前破坏乳状液并因而造成问题 Ageing temperature is not critical, 0-8 癈 老化温度不是很关键，为 0-8 癈 44 Mix preparation ice cream * Ageing of Mix 混料的老化 Purpose : 目的 : Hydration of milk proteins 蛋白质的水合 Complete hydration of stabilisers 稳定剂的完全水合 Crystallisation of liquid fat 液态脂肪的结晶 Protein disabsorption 蛋白质的去吸附 Result: 结果 : Increased viscosity 增加粘度 Finer texture 更细腻的质构 Improved whippability 改善搅打性 (i.e. stable run during freezing) (如: 在凝冻过程中稳定运行) Increased resistance to melt-down 抗融性增加 Temperature: 温度 : 3-4癈 Time: 时间 : Minimum 4 hours, preferably overnight, under gentle stirring 至少4小时，最好过夜，保持温和的搅拌 44 Mix preparation ice cream * Ageing 老化 Slow cooling to 5 癈 ageing temperature 缓慢冷却至 5 癈的老化温度 Higher viscosity 粘度更高 Potential fat agglomeration 可能发生脂肪聚结 Shrinkage 脱水收缩 Poor air distribution 空气分布差 Poorer melt resistance 抗融性更差 Fast cooling to 5 癈 快速冷却至 5 癈 Fixes the newly formed fat globules and protein membrane material and emulsifiers 稳定新形成的脂肪球及蛋白质膜物质及乳化剂 44 Mix preparation ice cream * No emulsifier before ageing With emulsifier before ageing 老化前未加入乳化剂 老化前加有乳化剂 Distribution of Protein Without Ageing 未经老化的蛋白质的分布 44 Mix preparation ice cream * No emulsififer 4 hrs. of ageing With emulsifier 4 hrs. of ageing 未加乳化剂老化后4小时 加有乳化剂老化后4小时 Distribution of Protein after Ageing 老化后蛋白质的分布 44 Mix preparation ice cream * Protein-Fat Desorption in Ice Cream Mix during Ageing 在老化过程中冰淇淋混料中蛋白质-脂肪的去吸附 44 Mix preparation ice cream * Recrystallisation of Fat phase in Ice Cream Mix at 5癈 5癈下冰淇淋混料中脂肪相的再结