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    Manufacturing Process of Ice Cream

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    Ruoling Yg
    The document describes the 7-step process for manufacturing ice cream with natural fruit flavors. The key steps are: 1. Cream, milk, eggs and other ingredients are blended together and homogenized for texture. 2. The mixture is cooled, aged to blend flavors, then flavored with natural fruits. 3. The flavored mixture is frozen to a soft-serve consistency using liquid ammonia. 4. The frozen ice cream is automatically packaged, labeled, and shrink-wrapped for storage and distribution.

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    © All Rights Reserved
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    Manufacturing Process of Ice Cream

    Uploaded by

    Ruoling Yg
    384 views2 pages
    The document describes the 7-step process for manufacturing ice cream with natural fruit flavors. The key steps are: 1. Cream, milk, eggs and other ingredients are blended together and homogenized for texture. 2. The mixture is cooled, aged to blend flavors, then flavored with natural fruits. 3. The flavored mixture is frozen to a soft-serve consistency using liquid ammonia. 4. The frozen ice cream is automatically packaged, labeled, and shrink-wrapped for storage and distribution.

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    Manufacturing Process of Ice Cream

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    The document describes the 7-step process for manufacturing ice cream with natural fruit flavors. The key steps are: 1. Cream, milk, eggs and other ingredients are blended together and homogenized for texture. 2. The mixture is cooled, aged to blend flavors, then flavored with natural fruits. 3. The flavored mixture is frozen to a soft-serve consistency using liquid ammonia. 4. The frozen ice cream is automatically packaged, labeled, and shrink-wrapped for storage and distribution.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    384 views2 pages

    Manufacturing Process of Ice Cream

    Uploaded by

    Ruoling Yg
    The document describes the 7-step process for manufacturing ice cream with natural fruit flavors. The key steps are: 1. Cream, milk, eggs and other ingredients are blended together and homogenized for texture. 2. The mixture is cooled, aged to blend flavors, then flavored with natural fruits. 3. The flavored mixture is frozen to a soft-serve consistency using liquid ammonia. 4. The frozen ice cream is automatically packaged, labeled, and shrink-wrapped for storage and distribution.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    Ingredient of Ice Cream

    Watermelon
    Coconut milk (milk substitute), cream, eggs, sorbitol (sweetener), ice structuring protein
    (emulsifiers and stabilizers), watermelon (natural flavour and antioxidant source)

    Honeydew
    Coconut milk (milk substitute), cream, eggs, sorbitol (sweetener), ice structuring protein
    (emulsifiers and stabilizers), honeydew (natural flavour and antioxidant source)

    Passion Fruits
    Coconut milk (milk substitute), cream, eggs, sorbitol (sweetener), ice structuring protein
    (emulsifiers and stabilizers), passion fruits (natural flavour and antioxidant source)

    Dragon Fruits
    Coconut milk (milk substitute), cream, eggs, sorbitol (sweetener), ice structuring protein
    (emulsifiers and stabilizers), dragon fruits (natural flavour and antioxidant source)

    Manufacturing Process

    1. Blending the mixture
    The coconut milk is then pumped into storage silos that are kept at 36F (2C). Pipes bring
    the coconut milk in pre-measured amounts to stainless steel blenders. Premeasured amounts
    of eggs, sugar and alcohol are blended with the milk for six to eight minutes.

    2. Homogenizing to produce a uniform texture
    By the application of intensive air pressure, the hot mixture is forced through a small opening
    into the homogenizer. This breaks down the fat particles and prevents them from separating
    from the rest of the mixture. In the homogenizer, which is essentially a high-pressure piston
    pump, the mixture is further blended as it is drawn into the pump cylinder on the down stroke
    and then forced back out on the upstroke.

    3. Cooling and resting to blend flavors
    The mixture is piped to the pasteurizer where cold water, approximately 34F (1C), flows on
    one side of the plates as the mixture passes on the opposite side. In this manner, the mixture
    is cooled to 36F (2 C). Then the mixture is pumped to tanks in a room set at 36F (2C),
    where it sits for four to eight hours to allow the ingredients to blend.

    4. Flavoring the ice cream
    The ice cream is pumped to stainless steel vats, each holding up to mixture. Natural fruit
    favorings are piped into the vats and blended thoroughly.



    5. Freezing to soft-serve consistency
    Now the mixture must be frozen. It is pumped into continuous freezers. The temperature
    inside the freezers is kept at -40F (-40C), using liquid ammonia as a freezing agent. While
    the ice cream is in the freezer, air is injected into it. When the mixture leaves the freezer, it
    has the consistency of soft-serve ice cream.

    6. Packaging and bundling the finished product
    Automatic filling machines drop pre-printed pint or half-gallon-sized cardboard cartons into
    holders. The cartons are then filled with premeasured amounts of ice cream at the rate of 70-
    90 cartons per hour. The machine then places a lid on each carton and pushes it onto
    a conveyer belt. The cartons move along the conveyer belt where they pass under an ink
    jet that spray-paints an expiration date and production code onto each carton. After the
    imprinting, the cartons move through the bundler, a heat tunnel that covers each cup with
    plastic shrink wrapping.

    7. Hardening
    Before storage and shipping, the ice cream must be hardened to a temperature of -10F (-
    23C). The conveyer system moves the ice cream cartons to a tunnel set at -30F (-34C).
    Constantly turning ceiling fans create a wind chill of -60F (-5 1C). The cartons move
    slowly back and forth through the tunnel for two to three hours until the contents are rock
    solid. The cartons are then stored in refrigerated warehouses until they are shipped to retail
    outlets.

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