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Production device of liquid nitrogen ice cream and making technology thereof

A production device and production process technology, applied in the field of dairy product production and processing, can solve the problems such as the inability to accurately control the amount of liquid nitrogen added, the inability to change the amount of liquid nitrogen added, and the inability to reduce the stirring rate of milk, so as to achieve a unique taste. , Improve the taste and mix well

Pending Publication Date: 2017-02-08
甘肃祁牧乳业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a liquid nitrogen ice cream production device and its production process, to solve the problem of manual control of liquid nitrogen addition and milk stirring rate in the prior art relying on operator experience, the quality of ice cream produced is unstable, and electronic control The amount of liquid nitrogen added to the liquid nitrogen ice cream production equipment cannot be precisely controlled, the amount of liquid nitrogen added cannot be changed according to the change of milk temperature, and the stirring rate of milk cannot be reduced with the change of milk temperature

Method used

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  • Production device of liquid nitrogen ice cream and making technology thereof
  • Production device of liquid nitrogen ice cream and making technology thereof
  • Production device of liquid nitrogen ice cream and making technology thereof

Examples

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Effect test

Embodiment 1

[0033] A manufacturing process of liquid nitrogen ice cream, the manufacturing process comprises the following manufacturing steps:

[0034] a. Put 100 parts by weight of sterilized milk into the stirring container 4, and add additives, including 10 parts by weight of sucrose, 1 part by weight of sodium hydroxymethyl cellulose, 0.2 parts by weight of sodium citrate, 0.2 parts by weight low-fat pectin, 0.2 parts by weight of sodium tripolyphosphate, and add 0.2 parts by weight of taro essence and 2 parts by weight of fruit juice;

[0035] b. Turn on the water pump 15, inject cold water into the circulating water pipe 14, cool the milk temperature to below 6°C, and turn off the water pump 15;

[0036] c. The solenoid valve 20 is opened through the PLC control module 18, nitrogen is introduced into the stirring shell 8 through the conduit 7, and is introduced into the stirring container 4 from the gas outlet 11, and the liquid nitrogen in the liquid nitrogen tank 3 at -196 ° C...

Embodiment 2

[0040] A manufacturing process of liquid nitrogen ice cream, the manufacturing process comprises the following manufacturing steps:

[0041] a. Put 100 parts of weight of milk through high-temperature sterilization into the stirring container 4, and add additives, 12 parts of sucrose by weight, sodium hydroxymethylcellulose of 1.5 parts by weight, sodium citrate of 0.3 parts by weight, sodium citrate of 0.3 parts by weight Low-fat pectin, 0.3 parts by weight of sodium tripolyphosphate, and add 0.3 parts by weight of caramel coloring and 5 parts by weight of cocoa powder;

[0042] b. Turn on the water pump 15, inject cold water into the circulating water pipe 14, cool the milk temperature to below 4°C, and turn off the water pump 15;

[0043] c. The solenoid valve 20 is opened through the PLC control module 18, nitrogen is introduced into the stirring shell 8 through the conduit 7, and is introduced into the stirring container 4 from the gas outlet 11, and the liquid nitroge...

Embodiment 3

[0047] A manufacturing process of liquid nitrogen ice cream, the manufacturing process comprises the following manufacturing steps:

[0048] a. 100 parts by weight of sterilized milk are put into the stirring container 4, and additives are added, including 15 parts by weight of sucrose, 2 parts by weight of sodium hydroxymethyl cellulose, 0.5 parts by weight of sodium citrate, 0.5 parts by weight of low-fat pectin, 0.5 parts by weight of sodium tripolyphosphate, and add 5 parts by weight of mango fruit;

[0049] b. Turn on the water pump 15, inject cold water into the circulating water pipe 14, cool the milk temperature to below 6°C, and turn off the water pump 15;

[0050] c. The solenoid valve 20 is opened through the PLC control module 18, nitrogen is introduced into the stirring shell 8 through the conduit 7, and is introduced into the stirring container 4 from the gas outlet 11, and the liquid nitrogen in the liquid nitrogen tank 3 at -196 ° C and 1.2 atmospheres is un...

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Abstract

The invention discloses a production device of liquid nitrogen ice cream and a making technology thereof. The production device comprises a pedestal and a support which are fixedly connected. The top of the support is movably connected to a liquid nitrogen tank. A stirring container is arranged inside the pedestal. One side of the pedestal is provided with a motor bracket, the top of which is fixedly connected to a motor. A stirring device is fixedly connected on the motor. The liquid nitrogen tank is connected to the stirring device through a conduit. The invention has the following advantages: the ice cream production device is full-automatic; through cooperation of a PLC control module and a solenoid valve and the motor, addition amount of nitrogen and rotational speed of the motor can be accurately controlled, nitrogen and ice cream are mixed more uniformly, scattering of shaped ice cream due to too high rotational speed of the motor is avoided, ice cream and additives are mixed more fully, mouthfeel of ice cream is greatly improved, and the produced ice cream is externally crispy and internally soft and has unique mouthfeel; and due to addition of nitrogen during the stirring process, preservation performance of ice cream is better.

Description

technical field [0001] The invention belongs to the technical field of dairy product production and processing, and in particular relates to a liquid nitrogen ice cream production device and a production process thereof. Background technique [0002] The production principle of ice cream is to mix air into milk or similar emulsified liquids by continuously whipping milk during the freezing process, thereby freezing to form a porous semi-fluid or solid tissue form. The existing ice cream production equipment has compressor refrigeration There are two types of ice cream and liquid nitrogen refrigeration. The raw material is liquid milk at room temperature. The ice cream processing time of the compressor refrigeration equipment is about 20 minutes, while the ice cream processing time of the liquid nitrogen refrigeration equipment only takes 2 minutes. By mixing liquid nitrogen and milk, use The heat in the milk is released during the liquid nitrogen vaporization process, and th...

Claims

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Application Information

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IPC IPC(8): A23G9/12A23G9/20
CPCA23G9/12A23G9/20
Inventor 李永鹏杨大明沈易霖常耀祖温永刚
Owner 甘肃祁牧乳业有限责任公司
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