Ice cream production method and ice cream machine

Abstract

The invention discloses an ice cream production method and an ice cream machine. After entering the ice cream machine from a feeding pipe, ice cream is congealed through a refrigerant; the ice cream is treated orthogonally by two different groups of ultrasonic waves, namely the ice cream starts to be nucleated for 3 minutes when the material temperature is negative 1 DEG C-negative 3 DEG C along with the ultrasonic action intensity being 0.8-1 W / cm<2> and the total power being 230 W; and the ice cream starts to perform phase transition when the material temperature is negative 3 DEG C-negative6 DEG C along with the ultrasonic action intensity being 1-1.2W / cm<2>, the total power being 250W and the ultrasonic treatment time being 12 minutes. Air is introduced into the freezing cavity through an air compressor and is mixed with raw materials of ice cream, orthogonal double-frequency ultrasonic wave can assist congelation, so that the cavitation effect is remarkable, the ice cream congelation efficiency is remarkably improved, the formed ice crystals and bubbles are smaller but distributed more uniform, a secondary sterilization effect is formed, and the taste and quality of the ice cream are better.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to an ice cream machine and an ice cream production method. Background technique [0002] In the frozen food industry, the taste of ice cream has always been the most concerned aspect of consumers, and ice cream products with delicate and smooth taste are more popular among consumers. Among them, the size of ice crystals in ice cream has a great influence on the taste and quality of ice cream. When the ice crystal particles of ice cream are larger than 40 μm, the ice cream product will have a rough granular feeling, while the ice cream product with fine and evenly distributed ice crystals will have a more delicate taste. [0003] The ice cream production process includes multiple processes such as material mixing, filtering, homogenizing, aging, freezing, and hardening. Among them, the freezing process is the first step in the formation of ice crystals, which largely determines...

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Problems solved by technology

[0007] (1) For the traditional non-ultrasonic strengthening method, although the ingredients are continuously optimized, it only stays at the chemical level to solve the problem of expansion rate and ice crystal size, and does not control the number, size and distribution of ice crystals by physical means

[0008] (2) For the traditional non-ultrasonic strengthening method, the energy consumption is large, the time is long, and the efficiency is low

[0009] (3) For the existing single-frequency ultrasonic point strengthening method, the cavitation effect generated by single-frequency ultrasonic waves is uneven in space, and the effect on the ice crystals of ice cream in the ice cream machine is uneven

[0010] (4) For the existing single-frequency ultrasonic point strengthening method, only the cooperation between the stirring mechanism and the ultrasonic wave is considered, resulting in low expansion rate of ice cream and poor taste

[0011] (5) The volume and weight of the existing single-frequency ultrasonic point-type machines are large, and the effect under the conditions of unit volume and unit weight is weak

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