ICE REAM MANUFACTURE

Ice cream Manufactur

Procedure of process:
Blending of the mix ingredients
Pasteurization
Homogenization
Aging the mix
Freezing
Packaging
Hardening

Figure 1. Block diagram of ice cream

production

ICE CREAM PRODUCTION PLANT

Figure 1. Plan of ice cream

manufacture

Blending
The milk fat source, nonfat solids,
stabilizers and emulsifiers are
blended to ensure complete mixing
of liquid and dry ingredients

Pasteurization of Mix

Pasteurization is the biological control point in the

system, designed for the destruction of pathogenic
bacteria. In addition to this very important function,
pasteurization also reduces the number of spoilage
organisms such as psychrotrophs, and helps to
hydrate some of the components (proteins,
stabilizers).
Pasteurization (Ontario regulations): 69 C/30 min.
80 C/25s

Homogenization of Mix
Homogenization provides the following functions in ice cream
manufacture:
Reduces size of fat globules
Increases surface area
Forms membrane
makes possible the use of butter, frozen cream, etc.
By helping to form thefat structure, it also has the following
indirect effects:
makes a smoother ice cream
gives a greater apparent richness and palatability
better air stability
increases resistance to melting

Ageing of Mix

Aging is performed in insulated or refrigerated storage

tanks, silos, etc. Mix temperature should be maintained as
low as possible without freezing, at or below 5 C. An aging
time of overnight is likely to give best results under average
plant conditions. A "green" or unaged mix is usually quickly
detected at the freezer.
Ice cream mix is aged at 40F (5C) for at least 4 hours or
overnight. Aging the mix cools it down before freezing,
allows the milk fat to partially crystallize and the gives the
proteins stabilizers time to hydrate. This improves the
whipping properties of the mix.

Freezing/Whipping of Ice
Cream
the mix is drawn into a flavour tank where any liquid
flavours, fruit purees, or colours are added. The mix then
enters thedynamic freezing processwhich both freezes
a portion of the water and whips air into the frozen mix.
The "barrel" freezer is ascraped-surface, tubular heat
exchanger, which is jacketed with a boiling refrigerant such
as ammonia or freon. Mix is pumped through this freezer
and is drawn off the other end in a matter of 30 seconds,
(or 10 to 15 minutes in the case of batch freezers) with
about 50% of its water frozen. There are rotating blades
inside the barrel that keep the ice scraped off the surface
of the freezer and also dashers inside the machine which
help to whip the mix and incorporate air.

Hardening

Hardening enables fast freezing, which achieves the desired

ice cream texture by limiting the growth of ice crystals and
air bubbles.
The ice cream is cooled as quickly as possible down to a
holding temperature of less than -13F(-25C). The
temperatures and times of cooling will depend on the type
of storage freezer. Rapid cooling will promote quick freezing
of water and create small ice crystals. Storage at -13F(25C) will help to stabilize the ice crystals and maintain
product quality. At this temperature there is still a small
portion of liquid water. If all the water present in the ice
cream were frozen, the ice cream would be as hard as an
ice cube

Proses Flow Diagram Pembuatan Ice Cream