MANUFACTURING PROCESS OF ICE-CREAM: -
1) SELECTION OF INGREDIENT: -
Good quality of ice-cream depends upon its raw material. The raw material used are milk, cream, skim milk powder, stabilizer, sugar, colure and flavors.
2) FIGURING THE MIX: -
It includes calculation about quantity of raw material is fulfil legal standards.
3) MAKING THE MIX: -
Liquid ingredients are placed in vat and started heating and stirring above 400C and dry ingredients and start agitation.
4) PASTEURIZING: -
The mix is pasteurized at 680C to 780C for 30 minutes.
A.Brings into solution and aids in blending the ingredients of the mix.
B.Improve flavor
C.Improves keeping quality.
D.Renders the mix free of pathogens.
5) HOMOGENIZING THE MIX: -
The mix is homogenized to reduce curd tension and to produce creaminess and richness.it produces decried emulsion by reducing fat particle size.
It is carried out at pressure 2500 PSI on the first stage and 800 to 1500 PSI on the second stage.
Homogenization of mix:
a) Aids in producing ice-cream with smooth texture.
b) Improves whipping properties.
c) Make more uniform ice-cream.
d) Reduces fat globules to small uniform size which will prevent churning or separation of the fat in ice-cream.
6) COOLING AND AGEING THE MIX: -
The ice cream mix is cooled rapidly and kept at low temperature for ageing i.e. 00to 40C.
Ageing period of cooled mix is done for 24 hours.
7) FREEZING OF MIX
The exact quantity of ice-cream mix added with flavors and colures is frozen at temperature -40C TO -50C.
Freezing is accomplished rapidly:
a) A smooth texture.
b) To ensure small ice crystals.
The purpose of the freezing process is
a) To incorporate air into the mix.
b) To freeze a portion of the water of the mix.
In continuous freeze a portion of the ice-cream is drawn at approximately -40C and 35 to 40% of water the mix is frozen.
8) PACKAGING AND STORAGE OF ICE-CREAM: -
· The frozen ice-cream is filled in 100 ml {500 ml,1000ml and 4000ml}packs. These are labelled with manufacturing date, batch number and price. Ice-cream is stored at -230 to -290C.
· Rapid hardening and uniform storage are essential to ensure good body and texture.
· The semi-frozen product after packaging is hardened in cold rooms or cabinets maintained at -230C to 290c and held at this temperature unit delivered.
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