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Ice cream
Method of manufacture
 Cream : 30%
 Skim milk powder 5-6%
 sugar 5-10%
 Gelatin 0.5-1 %
 Emulsifier 0.5%.
SELECTION OF INGREDIENTS
↓
CALCULATING THE AMT. OF INGREDIENTS
↓
MIXING OF INGREDIENTS
↓
↓68.5 º C - 30 Min.(or) ; 85 º C - 25 SEC PASTEURIZATION OF MIX
↓
HOMOGENIZING THE - MIX
↓
COOLING AND AGEING THE MIX (0.-5 º C)
↓
FREEZING (-4 TO - 5 º C]
↓
PACKING OF THE ICE CREAM → HARDENING
AND
STRORAGE (-23 to -29 º C)
Selection of ingredients
 Ice cream ingredients may be grouped into dairy and nondairy
products
Dairy products:
Source of fat:
Sweet cream
Frozen cream
Plastic cream
Unsalted butter
Butter oil.
Source of milk-solids- not fat:
Skim milk
Skim milk powder
Condensed skim milk
Sweet cream buttermilk.
Sources of both fat and solids not fat:
Whole milk.
Whole milk powder
Condensed whole milk
Evaporated milk.
 Non-dairy products:
Sweetening agents:
Cane sugar or beet sugar.
Corn sugar (dextrose)
Corn syrup solids (dextrose+maltose)
Corn syrup
Invert sugar (glucose +fructose)
Saccharin.
Stabilizers
 Gelatin- of animal origin
 Source- calf, pork skin or bone materials. Its gel
structure is measured by bloom test.
 It is used at the rate of 0.25 to 0.5 %
- to form a gel in the mix during the aging periods
and the freezing process
- prevent the formation of large ice crystals in ice
cream
- contribute to the smoothness on texture and
firmness in body of the frozen product.
Stabilizers…
 Sodium alginate – of vegetable origin
 It dissolves properly only when added to the
mix at about 68-71ºC.
 Smaller amount is needed to produce the same
stabilizing effect as gelatin.
-This product improves whipping ability
- Leaves a slightly cleaner flavour in the mouth.
Stabilizers…
 Guar gum –of Indian origin.
 Carageenan
 Agar agar:
 Carboxy methyl cellulose
 Pectin
Emulsifiers
 They are substances which help to form
emulsions.
 Mono and Di glycerides
 This product improves whipping ability
- Smoother body and texture of the frozen
product.
Flavours
 Vanilla- this is the most popular flavour all over
the world. Vanilla flavouring is obtained from the
perennial climbing plant Vanilla Planifolia
 Chocolate and cocoa rank second only to vanilla
as flavoring of ice cream
 Straw berry
 Pine apple
 Lemon
 Banana
 Mango
 Orange
Colour
 Yellow
 Green
 Pink
Fruits and nuts:
 Apple
 Banana
 Mango
 Pine apple
 Grape
 Almond
 Pistachio
 Cashew nut
 Walnut
 Groundnut
Figuring the mix
 Ice cream mix may be divided into two groups,
namely simple and complex.
 Complex mixes require the use of the Pearson’s
square, algebraic methods
 algebraic method → symbols such as X,Y, Z is
used to represent the weights of dairy
ingredients required for a 100 kg batch of mix
Making the mix
 All liquid ingredients are placed in a jacketed vat provided
with a power stirrer
 skim milk powder, sugar, and stabilizers are added while
the liquid material is agitated before the temperature
reaches 49ºC.
 If use
- gelatin---- before the liquid material reaches
49ºC
- sodium alginate ----until liquid material has reached at
least 66ºC
- butter, plastic cream, frozen cream ---- cut into small pieces
and melting
Pasteurization
 The ISI specification for pasteurization
temperature for ice cream mix
 Batch system- 68.5ºC for not less than 30min.
 HTST method - 80 ºC for not less than 25 sec.
Homogenization of mix
The advantages of homogenization are
 It prevents fat separation during ageing.
 Produces more uniform ice cream with a smoother
texture.
 Improves whipping ability
 Shortens ageing period.
 Decreases the risk of churning occurring in the
freezer
Cooling and ageing of mix
 Cooling the mix immediately after
homogenization to 0-5ºCis essential
 Ageing refers to holding the mix at a low
temperature for a definite time before freezing
 The ageing temperature should not exceed 5 ºC.
 The ageing time --- range from 3 to 4 hours
Ageing
 Improves the body and texture of ice cream
 Improves the whipping capacity
 Increases maximum overrun
 Increases melting resistance.

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ice cream manufacturing process and standards.ppt

  • 1. Ice cream Method of manufacture
  • 2.  Cream : 30%  Skim milk powder 5-6%  sugar 5-10%  Gelatin 0.5-1 %  Emulsifier 0.5%.
  • 3. SELECTION OF INGREDIENTS ↓ CALCULATING THE AMT. OF INGREDIENTS ↓ MIXING OF INGREDIENTS ↓ ↓68.5 º C - 30 Min.(or) ; 85 º C - 25 SEC PASTEURIZATION OF MIX ↓ HOMOGENIZING THE - MIX ↓ COOLING AND AGEING THE MIX (0.-5 º C) ↓ FREEZING (-4 TO - 5 º C] ↓ PACKING OF THE ICE CREAM → HARDENING AND STRORAGE (-23 to -29 º C)
  • 4. Selection of ingredients  Ice cream ingredients may be grouped into dairy and nondairy products Dairy products: Source of fat: Sweet cream Frozen cream Plastic cream Unsalted butter Butter oil. Source of milk-solids- not fat: Skim milk Skim milk powder Condensed skim milk Sweet cream buttermilk. Sources of both fat and solids not fat: Whole milk. Whole milk powder Condensed whole milk Evaporated milk.
  • 5.  Non-dairy products: Sweetening agents: Cane sugar or beet sugar. Corn sugar (dextrose) Corn syrup solids (dextrose+maltose) Corn syrup Invert sugar (glucose +fructose) Saccharin.
  • 6. Stabilizers  Gelatin- of animal origin  Source- calf, pork skin or bone materials. Its gel structure is measured by bloom test.  It is used at the rate of 0.25 to 0.5 % - to form a gel in the mix during the aging periods and the freezing process - prevent the formation of large ice crystals in ice cream - contribute to the smoothness on texture and firmness in body of the frozen product.
  • 7. Stabilizers…  Sodium alginate – of vegetable origin  It dissolves properly only when added to the mix at about 68-71ºC.  Smaller amount is needed to produce the same stabilizing effect as gelatin. -This product improves whipping ability - Leaves a slightly cleaner flavour in the mouth.
  • 8. Stabilizers…  Guar gum –of Indian origin.  Carageenan  Agar agar:  Carboxy methyl cellulose  Pectin
  • 9. Emulsifiers  They are substances which help to form emulsions.  Mono and Di glycerides  This product improves whipping ability - Smoother body and texture of the frozen product.
  • 10. Flavours  Vanilla- this is the most popular flavour all over the world. Vanilla flavouring is obtained from the perennial climbing plant Vanilla Planifolia  Chocolate and cocoa rank second only to vanilla as flavoring of ice cream  Straw berry  Pine apple  Lemon  Banana  Mango  Orange
  • 12. Fruits and nuts:  Apple  Banana  Mango  Pine apple  Grape  Almond  Pistachio  Cashew nut  Walnut  Groundnut
  • 13. Figuring the mix  Ice cream mix may be divided into two groups, namely simple and complex.  Complex mixes require the use of the Pearson’s square, algebraic methods  algebraic method → symbols such as X,Y, Z is used to represent the weights of dairy ingredients required for a 100 kg batch of mix
  • 14. Making the mix  All liquid ingredients are placed in a jacketed vat provided with a power stirrer  skim milk powder, sugar, and stabilizers are added while the liquid material is agitated before the temperature reaches 49ºC.  If use - gelatin---- before the liquid material reaches 49ºC - sodium alginate ----until liquid material has reached at least 66ºC - butter, plastic cream, frozen cream ---- cut into small pieces and melting
  • 15. Pasteurization  The ISI specification for pasteurization temperature for ice cream mix  Batch system- 68.5ºC for not less than 30min.  HTST method - 80 ºC for not less than 25 sec.
  • 16. Homogenization of mix The advantages of homogenization are  It prevents fat separation during ageing.  Produces more uniform ice cream with a smoother texture.  Improves whipping ability  Shortens ageing period.  Decreases the risk of churning occurring in the freezer
  • 17. Cooling and ageing of mix  Cooling the mix immediately after homogenization to 0-5ºCis essential  Ageing refers to holding the mix at a low temperature for a definite time before freezing  The ageing temperature should not exceed 5 ºC.  The ageing time --- range from 3 to 4 hours
  • 18. Ageing  Improves the body and texture of ice cream  Improves the whipping capacity  Increases maximum overrun  Increases melting resistance.