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Ice cream production line, ice cream Popsicle processing equipment, old Popsicle and ice cream blending equipment
The ice cream production line is an automated system integrating precise control and food engineering technology. Its core function is to transform the liquid mixture through key processes such as sterilization, homogenization and freezing into a stable three-phase system containing air bubbles, ice crystals and fat particles, and ultimately produce frozen desserts with stable structure and fine texture. (Food processing machinery manufacturer Tel: 150*0646-5106)
Core process flow
Raw milk → Standardization → Blending → sterilization and homogenization → cooling → aging → freezing → filling and shaping → hardening → packaging → finished product cold storage
Product Details
1. Pretreatment and mixing system
· Raw material management: Applicable to fresh milk, cream, milk powder, butter, sucrose, glucose syrup, stabilizers, emulsifiers, egg products, nuts and jams, etc. The supporting equipment includes milk silos, syrup tanks, oil tanks and powder silos.
· Mixing and pasteurization: A closed pasteurization mixing tank with heating, stirring and jacket functions is adopted. Add the liquid material and dry powder in the order of the process, complete the mixing and dissolution at 50-60℃, and then carry out pasteurization (such as 65℃, 30 minutes).
· Key control points: Ensure that the stabilizer and emulsifier and other dry powder components are fully hydrated and completely dissolved to prevent caking.
2. Homogenization and sterilization system
High-pressure homogenizer: At 55-65℃, the mixed material is homogenized through narrow gaps at a pressure of 150-200 bar.
· Process effect: Fat globules are refined to less than 2 m, preventing them from floating and aggregating. Evenly disperse the protein and stabilizer to form a stable emulsified system.
· High-temperature short-time sterilization: After homogenization, the material enters a plate or tube heat exchanger and undergoes HTST sterilization (e.g., 85℃, 15 seconds). Then it is rapidly cooled to an aging temperature of 0-4℃.
3. Aging and Freezing system
· Aging tank: The material is left to stand at 0-4℃ for 4-24 hours. At this stage, the fat part crystallizes, the protein and the stabilizer are fully hydrated, and the viscosity of the material increases significantly, providing a foundation for the subsequent aeration and freezing.
· Continuous freezing machine: Core unit of the system. The equipment is of a jacketed cylindrical structure, with a high-speed rotating scraper and an air pump inside.
· Working process: The aged materials enter the freezing machine and are rapidly frozen to approximately -5℃ to -6℃ under the wall-scraping stirring. Then, air is evenly mixed in through the air pump to form fine ice crystals.
· Key parameters:
· Expansion rate: It measures the amount of air mixed in and is usually controlled between 80% and 120%.
· Discharge temperature: approximately -5℃ to -6℃. At this point, the product is a semi-solid paste with plasticity.
4. Forming, hardening and packaging systems
· Forming and filling: Depending on the product form, semi-solid materials can be connected to the following equipment:
· Filling machine: Used for cone, cup-packed and boxed products.
· Extrusion production line: It extrudes strips, sandwiches and other shapes through molds, and can also perform chocolate dipping and nut particle spraying.
· Colorful ice cream machine: Produces ice cream with sticks and supports multi-layer filling (such as different colors or flavors of shells and fillings).
· Hardened tunnel: After molding, the product immediately enters a quick-freezing tunnel at -30℃ to -40℃, rapidly passing through the maximum ice crystal formation zone, reducing the core temperature of the product to below -18℃. This process is the key to ensuring fine ice crystals and long-term stability of the product.
· Packaging and Storage: After hardening, the products are bagged, boxed or wrapped in film by an automatic packaging machine, and are finally sent to a finished product cold storage at a temperature below -25℃ for storage and transportation.
Ice cream production line, ice cream Popsicle processing equipment, old Popsicle and ice cream blending equipment
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