Sangeetha

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Sangeetha

  1. 1. PREPARATION AND ROLE OF ICECREAM IN DAILY LIFE by G.SANGEETHA
  2. 2. INTRODUCTION Preparation of ice cream  Role of ingredients.  Flow diagram.  FSSI standards for ice cream.  Advantages.
  3. 3. INGREDIANTS  Milk  Skimmed milk powder  Sugar  Butter  Stabilizer  Emulsifier
  4. 4. 1.MILK  Generally 60% of milk have to use for one batch.  Milk gives good appearance.  Increases the food and nutritional value. 2.SMP  To improve SNF(solid not fat content) in the products. 3.SUGAR  To give sweetness to the product.  To improves total solid content.
  5. 5. 4.BUTTER  It increases fat% in products.  It gives good texture and taste. 5.STABILIZER  It prevents ice crystals formation on the product during the cold storage. 6.EMULSIFIER  It improves body and texture of the product, smoothness
  6. 6. FLOW DIAGRAMReceiving milk standardization pre-heating addition of SMP and sugar addition of butter addition of stabilizer and emulsifier
  7. 7. pasteurization homogenization chilling agening freezing
  8. 8. packing hardening storage
  9. 9. Ice cream making machineries
  10. 10. Ice cream making unit
  11. 11. Ice cream cold storage
  12. 12. FSSAI Standards for ice cream According to the FSSAI ice cream should have following Chemical & microbial standards. Chemical Standards Microbial Standards Milk fat -10% Coli form: In 5 samples Total solids - 36% 2 should be nill,3 should Sugar -15 to 20% be small M to big M(1 -50). Stabilizer& Spc - less than 50,000/ ml. Emulsifier - 0.3 to 0.5% E.coli -Absent
  13. 13. Advantages  Rich in calcium  Strengthen your bones  Increases food & nutritive value  Favorite dish for the children  It gives good relief in summer.  Serves in Functional halls.
  14. 14. ACKNOWLEDGMENT  My sincere thanks Vijay am educational institution and my Lecturers who are supported and giving this opportunity for me.  My heart full thanks to my Husband for given good guidance to me.
  15. 15. THANK YOU

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