What is ice cream production technology? For the preparation of an exotic dessert, the most diverse ingredients are used. Ice cream is a sweet whipped food product that is created from buttermilk, butter, milk, non-dairy protein, fats, whey, mixtures with an intricate raw material composition, sugar and other components by freezing.
Everyone’s favorite ice cream or fruit mix seduces both adults and kids. Thanks to various cooking methods and delicious additives, the chilled dessert is able to satisfy the taste of every connoisseur of such delicacies. It is possible to enjoy it not only in cafes and places for relaxation, but also at home. The technology for the production of ice cream in the home and industry will be discussed below. We will tell you in detail about the stages of its preparation.
Kinds
Little known technology for the production of ice cream. The business of creating it is based on seasonal income. For large plants, this is very profitable, however, as for any other formed production. Its preparation includes not only long-term, but also time costs.
If you decide to start working in this area, then first you need to buy a high-quality and functional line. All ice cream, depending on the method of production, is divided into the following types:
- Soft.
- Creamy (hardened).
- Homemade.
Production processes
Everyone should know the technology of ice cream production. For industrial enterprises there is a characteristic list of successive stages:
- preparation with further mixing of raw materials;
- filtration;
- pasteurization;
- homogenization;
- cooling;
- saving the provisions until they are ready;
- milling of the mixture;
- packaging;
- dessert hardening;
- packaging of finished goods.
At the primary stage, the mixture itself is made. Next, the resulting mass is filtered and pasteurized. The product is then homogenized and cooled. When the mixture hardens completely, it is sent to further stages of production: milling, packing, hardening and packaging.
Cream, milk, sugar and other ingredients are used as the basic raw material for creating ice cream. Their proportion depends on the prescribed formulation and technology. Large ice cream makers use several of these techniques. Each of them has its own specific functions.
Batch technique
What is a portioned technology for the manufacture of ice cream in production? When the above procedure is applied, the preparation of all components of the ice cream mixture and the formation of a highly dispersed emulsion are performed. Then it is pasteurized, homogenized, cooled, then sent to ripen. After served for milling.
The largest productivity of a large company in this case is about 130 kg of products per 1 hour of operation of the line.
We continue to study the technology of making ice cream in production. First of all, the mixture for creating a delicious dessert comes in fluid form into the mixing containers through a special section of the revival of the heat exchange apparatus. During this stage, it is heated to 40-45 ° C. In this case, the fatty ingredients are first dissolved in an oil melting device, and then through a dispersant enter special containers.
Dry components are also sent to this hopper, which are then mixed in stream with the primary mixture and fats. As a result of all processes, an emulsion is obtained. Then, the ice cream mixture is pasteurized in containers where steam is supplied through the bubbler intended for this.
When the process is completed, the ice cream is sent to the homogenizer using a pump, where it is filtered. After the dessert mass follows into the regeneration unit of the plate heat exchanger. She comes here already in a form cleared of undissolved lumps. The partially cooled mixture is sent to the heat exchanger for final cooling to 5-7 ° C.
The portioned technology for making ice cream has the following advantages:
- the cost of a set of equipment is not so high;
- due to the low level of automation and the simple design, the whole process of creating a dessert is as reliable as possible.
Production of various types of dessert
Since this is a product in demand, many people are interested in the technology of making ice cream. There are several varieties of chilled products: milk, cream, aromatic (no raw milk), berry fruit, ice cream based on the milk mixture with different fat content (from 2 to 15%). In addition, it is produced in different packaging: bulk (cakes, ice cream in boxes or plastic bags), small (glazed with chocolate, in a briquette, a glass and so on), by weight.
Depending on the flavoring properties of the components used, the dessert can be of the following types: with raisins, additives, candied fruit, with topping, fruits, nuts and so on.
Production can also be classified by the manufacturing method - single-layer, multi-layer, decorated and in food coating. Sometimes on the shelves you can find sour milk ice cream. The creation of this sweet dessert, depending on the starter cultures and raw materials used, can be divided into sour cream, acidophilic, kefir, yogurt, fermented baked milk, cottage cheese and so on.
If different vitamins are added to ice cream, then it is called fortified. When there is an inscription “with aroma” on the label, this means that the product has flavorings.
Making ice cream at home
Culinary enthusiasts are attracted by the technology for the production of cream ice cream in everyday life. This dessert appeared in the XIII century in Europe, although iced fruits were treated already in ancient China. It may taste like peppermint, coffee, chocolate, fruit, caramel, berries, vanilla, green tea or nuts.
The ice cream with cookies, cognac, halva, bis, dried fruits and candied fruits is very tasty. In some restaurants you can enjoy ice cream from carrots, rose petals, ginger, pumpkin, with spices, honey and coconut. And how to cook this dessert with your own hands? This business is very troublesome, so some housewives buy special electrosurgery. This is very convenient - just lay the right products, install the program, and creme brulee, ice cream or cream ice cream are ready after a while.
The main convenience of the device is that it simultaneously whips the mass and freezes it. Indeed, without this, it will not turn out to be homogeneous; tiny ice crystals will be found in it.
However, not everyone can purchase equipment for the production of ice cream. The technologies of its creation, however, make it possible to do without it. It is enough to whip the cream with a mixer and set the desired temperature in the freezer.
DIY ice cream making
What is the technology for the production of ice cream "Ice cream" at home? This dessert, made with one's own hand, is much more healthy and appetizing than a store-bought one. The amount of sugar can be changed depending on your preferences and tastes. We take:
- 500 ml of milk;
- 250 ml fat cream;
- vanillin;
- five eggs;
- 100 g of powdered sugar.
Many housewives, from their own experience, were convinced that the ice cream production technology “Plombir” was not so complicated. To prepare a chilled product, follow these steps:
- Separate the yolks from the proteins.
- Mix the yolks with sugar and a pinch of vanillin, rub well, to get the same type of mass.
- Boil the milk and pour it in small portions into the egg-sugar mixture, stirring constantly, so that the yolks do not curl.
- Boil the milk mass on a very low heat for three minutes, until it thickens and becomes identical to liquid sour cream. In no case do not boil, otherwise the yolks will cook.
- Cool the mixture to home temperature and then refrigerate.
- Beat the chilled cream until stable peaks with a mixer.
- Combine the milk and egg mass with cream and stir well.
- Put the mixture into the mold and refrigerate.
- In the first 1.5 hours, stir the mass with a mixer every 20 minutes. Then send the ice cream to the refrigerator for another 3 hours, repeating the process of stirring every hour.
Now call your loved ones to the table and serve ice cream with nuts, fruit syrup, chocolate, dried fruit or pieces of fruit.
Freezers
In many cafes, ice cream is made using the Polair freezer chests. These devices are called freezers and their manufacturers produce various modifications. Among the devices offered there are not only those intended for installation in a cafe, but also for domestic use. For example, the Gastrorag freezer is produced to create ice cream in large quantities.
However, among the proposed brands of equipment, you can find a suitable option for installing a house. There are versions that perfectly fit into the design of the kitchen, and a bowl with a capacity of only 1.5 liters is suitable for feeding a delicious dessert to your loved ones.
Ice cream "Clean line"
What are the features of the Clean Line ice cream production technology? A delicacy from a well-known company is appreciated not only for its large assortment and bright taste, but also for the high quality of the product, which meets the strict requirements of GOST and standards. Such success was achieved through the use of only natural ingredients and a special technology for the manufacture of dessert.
The process of creating ice cream begins with the selection of milk. The company has long been cooperating with several farms in the Moscow region and is actively involved in the life of manufacturers. The properties of milk depend on the diet of cows, so in the summer they eat juicy grass away from the metropolis in clean meadows. In winter, the company provides farms with a special balanced feed, which includes hay and cereals. There are no chemical additives and GMOs in the feed, medicines and antibiotics are also not used. In addition to nutrition, much attention is paid to animal health - cows lead a mobile lifestyle. They are provided with the required and regular care.
At the ice cream factory, the main product arrives a couple of hours after milking the cows. The company uses its own milk tankers, which are equipped with mini-laboratories. With the help of such equipment, initial tests are carried out already at the time of milk intake. Upon arrival, the food is again examined in the laboratories of the factory, and also sent for an independent examination.
Stages of creation
How to make ice cream at the Chistaya Liniya enterprise? Checked milk is sent for pasteurization. To do this, it is poured into a tank, which is heated to 92 ° C. Such a gentle process allows you to remove all harmful bacteria from the raw materials, but at the same time save all the useful qualities.
Pasteurized milk is transferred to the workshop, where it is combined with other components (cream, condensed milk). Next, the mass is boiled for 40 minutes and sent to a homogenizer for mixing. Current equipment allows you to get a delicate and uniform consistency.
Next, the mass is cooled with ice water and sent to ripen for a couple of days. Then, the ripened milk mixture is transferred to the molding workshop, and then to the packaging, where all actions are carried out manually.
The final freeze of packaged ice cream takes about 40 minutes and then it is ready for shipment.
The Chistaya Liniya factory is equipped with automated equipment, modern production lines that are subject to maintenance and regular inspection. All shops have the strictest control of the production of sweet desserts, which guarantees compliance with all norms and requirements for the creation of products. Ice cream "Clean Line" is a combination of classic old recipes and innovative technologies that allows you to achieve a pleasant texture, convey all the taste properties and at the same time preserve all the vitamins and minerals.
Structure
In many cookbooks, the technology for producing ice cream is described as detailed as possible. In them you can find the composition of this product. What is ice cream made from? With strict observance of GOSTs, the current cold dessert consists of:
- from milk not less than 10% fat;
- sugar (12-16%);
- dry milk residues (9-12%), such as lactose and proteins (casein and whey proteins);
- water (55-64%);
- emulsions and stabilizers (0.2-0.5%), increasing the shelf life of goodies.
All these components, together with the air that enters the mass during the mixing process, make up ice cream. Some types of dessert, made according to all the laws of culinary art, contain calcium (13.6%), vitamin B2 (11.1% of the daily norm), phosphorus (12.6%), potassium (5.9%).
Dessert, created on the basis of animal fats (milk and cream), stimulates the body to produce the hormone of happiness - serotonin, which helps to cope with the destructive effects of depression and stress.
The energy value
How many calories does ice cream in a cup? Their number in the product depends on its method of creation, type and availability of additives. So, simple creamy ice cream has up to 150 kcal, ice cream - up to 240 kcal per 100 g. If the product has fruit additives, its calorie content increases by 10-20%. Sundae in white icing or chocolate will pull up to 270 kcal. Milk ice cream has the lowest energy value - 120-130 kcal.
Chocolate ice cream has a calorie content of 231 kcal per 100 g of product, “Cream-brulee” ice cream - 240 kcal, with nut filling - 230 kcal, and with fruit - only 206 kcal.
It should be noted that the energy value of ice cream is very high due to the fact that fat cream is used in its manufacture. Therefore, this kind of sweetness is not suitable for people who are overweight and impaired metabolism. Sundae is the fattest variety of the dessert we are considering. Do not forget about waffle cups, in which the classic mass is usually served. The caloric content of one such edible package is approximately 341 kcal per 100 g.
Hard ice cream
And finally, I would like to mention the technology for the production of hard ice cream. The process of creating it is essentially very similar to the method of making a tempered dessert, but it is a bit simpler. To make hard ice cream, you need to perform the following processes: prepare the raw materials, make the mixture, homogenize it, pasteurize, cool, ripen and freeze.
The finished dessert is unloaded from the freezer into gastronomic containers, and then sent either for sale or for re-filling. The time to create one batch of the product is only 30 minutes.
Traditional hard ice cream is sold from refrigerated display cases in the form of beautiful colorful balls. They are molded from the mass of various varieties of dessert using special dispensing spoons. The delicacy is decorated with grated chocolate, various toppings, pieces of fruit, sprinkled with nuts and other goodies. It is almost impossible to list the entire existing assortment of types of craft ice cream, and even more so to try it.