The role of high shear homogeneity emulsifiers in the production of ice cream.

original title: The role of high-cut homogenization emulsifier in the production process of ice cream the production process of ice cream is: raw material selection, mixing by recipe, sterilization, homogenization, cooling, maturity, freezing, packaging, rapid-frozen hardening, refrigeration.ice cream is milk or dairy products as the main raw materials, add eggs or egg products, sucrose, emulsifiers, stabilizers and spices, after mixing preparation, homogenization, sterilization, maturation, freezing, molding, hardening and other processes processed and made of a rich in nutrients frozen food.aftermixture is sterilized at low temperature, homogenization should be carried out quickly by homogenized emulsifier (high shear emulsifier). The purpose of homogenization is to micro-refine the fat sphere in the mixture to prevent the formation of the milk fat layer, so that the composition is completely mixed, increase the viscosity of the mixture, is conducive to improve the expansion rate, improve ice cream tissue, shorten the maturation time, save emulsifier and thickener, effectively prevent the formation of cream particles in the freezing process. The temperature at homogeneity is 60-63 degrees C. When the mixture is homogeneous, the viscosity increases, which can improve the expansion rate, organize lubrication and prevent fat separation. In addition, the digestion rate of fat is also better, the stability of the finished product increased, not easy to melt.the purpose ofhomogenization emulsification is to fill the mature mixture, into a freezer mixing tank, and freeze it under intense stirring, so that the air is evenly distributed in all mixtures in a very small bubble state, and some water becomes a fine crystal.Article Editor,Responsibility Editor, Hengdong Technology
, Guangzhou:
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