Industrial ice cream production line

Assorted Ice-Cream Processing Lines  are products of a new generation which,by majorization,continuously accomplish mixing material,disinfection,even quality,cooling,aging,congealment,filling and hardening.

The production line can realize the changes of many varieties only by replacing its feeding head.It can produce cup ice cream, stick ice cream,chocolate-coated ice cream,kernel ice cream and ice sucker.

Description

Mixing tank

Used for quantitative water addition and batching.

Emusifying tank

Blending milk powder, sugar.

Plate pasteurizer

Sterilize liquid materials to ensure the quality of materials.

Aging tank

Make free water in material fully become binding water, and prevent large ice crystal formation during freezing.

Freezing machine

Put the prepared slurry in the freezing machine for freezing and stirring to make ice cream.

Ice cream filling machine

Shaping and filling of ice cream, choose colors, chocolate coating, add nuts.

-Formulation:

The ingredients used in ice cream production are: fat;milk solids-non-fat (MSNF);sugar/non-sugar sweetener;

emulsifiers/stabilisers;flavouring agents;colouring agents.

-Weighing, measuring and mixing:

Generally speaking, all dry ingredients are weighed, whereas liquid ingredients can be either weighed 

or proportioned by volumetric meters.

-Homogenisation and pasteurisation:

The ice cream mix flows through a filter to a balance tank and is pumped from there to a plate heat exchanger 

where it is preheated to 73 – 75deg for homogenisation at 140 – 200 bar, the mix is pasteurised at 83 – 85deg 

for about 15 seconds then cooled down to 5deg and transferred to an ageing tank.

-Ageing:

The mix must be aged for at least 4 hours at a temperature between 2 to 5degc with continuous gentle agitation. 

Ageing allows time for the stabiliser to take effect and the fat to crystallise.

-Continuous freezing:

•to whip a controlled amount of air into the mix;

•to freeze the water content in the mix to a large number of small ice crystals.

-Filling in cups, cones and containers;

-Extrusion of sticks and stickless products;

-Moulding of bars

-Wrapping and packaging

-Hardening and cold storage