find out different stages through which ice cream is made and how it reaches
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Production steps:
1. Initial mixing of materials, pasteurizing (heating at high temperature to kill of any harmful bacteria) and homogenizing (thorough mixing of the cream in attempt to break down any fat globules until the mixture is perfectly smooth and uniform).Ice Cream Flavors.
2. After the addition of flavors, colors and fruit purees, mix is left to stand for around four hours to cool down.
3. Special barrel freezer machine then takes the mix and gradually freezes only one part of the water crystals making the mix harder. During the same time, machine also pumps clean air into the ice cream, which by the end will hold over 50% of the ice cream volume. Without that air in its structure, ice cream would be hard as an ice cube.
4. Semi frozen mixture is then introduced with the final mix of toppings, such as fruits, nuts, sweets or biscuit mix.
5. At the end, ice cream is packaged and blast-frozen to the temperature between -30 and -40 degrees Celsius.
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Answer:
Different stages through which ice cream is made :
1. Blend the ice cream mixture
The milk fat source, fat-free solids, stabilizers and emulsifiers are blended to ensure complete mixing of the liquid and dry ingredients.
2. Pasteurize the mixture
The ice cream mix is pasteurized at 155°F (68.3°C) for 30 minutes or at 175°F (79.4°C) for 25 seconds. The conditions used to pasteurize the ice cream mixture are better than in liquid milk, because the viscosity is higher due to the higher fat, solids and sweetener content and the addition of egg yolks in the custard products.
3. Homogenize:
The ice cream mixture is homogenized (2500-3000 psi) to reduce the size of the milk fat globules to form a better emulsion and help make a smoother, creamier ice cream. Homogenization also ensures that the emulsifiers and stabilizers are well mixed and evenly distributed in the ice cream mixture before freezing.
4. Age the mixture:
The ice cream mixture is aged at 40°F (5°C) for at least 4 hours or overnight. Aging the mixture cools it before freezing, allows the milk fat to partially crystallize and gives the protein stabilizers time to hydrate. This improves the foaming properties of the mixture.
5. Add liquid flavors and colors:
Liquid flavoring and coloring agents can be added to the mixture before freezing. Only liquid ingredients may be added before freezing to ensure proper flow of the mixture through the refrigeration equipment.
6. Freeze:
The process involves freezing the mixture and adding air. The ice cream mixture can be frozen in batches or in a continuous freezer, and the conditions used depend on the type of freezer.
7. Add fruits, nuts and bulk seasonings (candies, etc.).
At this point, fruit, swirls and any large-scale seasonings (nuts, candy pieces, etc.) are added. These ingredients cannot be added before freezing, otherwise they may interfere with the smooth flow of the mixture through the freezer. The ice cream is soft at this point and it's easy to mix in bulk flavorings so they are evenly distributed throughout the ice cream. Mixing the loose seasonings after freezing also prevents damage to the chunks and leaves them intact or in large chunks.
8. Packaging:
As desired, depending on the product.
9. Tempering:
The ice cream is cooled as quickly as possible below -13°F (-25°C). Temperatures and cooling times depend on the type of freezer. Rapid cooling promotes rapid freezing of water and creates small ice crystals. Storage at -13°F (-25°C) helps stabilize ice crystals and preserve product quality. At this temperature, there is still a small amount of liquid water. If all the water in the ice cream were frozen, the ice cream would be as hard as an ice cube.
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