Definition of ice cream powder

Ice cream powder is also known as ice cream powder

It is a powdery compound that uses milk and sugar as the main raw materials and is compounded in accordance with the formula, and can be used to make ice cream after adding water or other ingredients in proportion to the use.

Ice cream powder classification

Ice cream powder is divided into soft ice cream powder and hard ice cream powder according to the finished ice cream. The process of making ice cream with the two kinds of powder is basically the same. The powder and water are mixed and poured into an ice cream machine to make a cake, but the ratio of adding water is different.

Ice cream powder recipe

High-quality fresh milk, maltose syrup, refined vegetable oil, butter, white sugar, etc.

Production Method

1. The order of adding various raw materials: This problem is a complicated one, and the physical and chemical properties of various raw materials must be very clear before careful consideration and arrangement can be made, in order to be just right and achieve success. A slight negligence will inevitably lead to undesirable consequences. We spent a lot of time on this issue, after repeated consideration and consultation, and finally determined the process flow chart. For example, the addition of sugar, when and how much is appropriate, needs to be determined. If you add sugared milk powder before spraying, it will make the product have a caramel taste and the ice cream powder made is particularly absorbent, and it may freeze instantly when taken out of the package. If no sugar is added at all before spraying, the solubility of ice cream powder will be affected, and lumps will occur when water is added to freeze. Finally, it was decided to add sugar twice, and the proportion of each time was determined.

2. Sterilization: After various raw materials are mixed, the control of the sterilization temperature and time is a problem that cannot be ignored. These raw materials are all objects with high specific gravity and gum, and their physical and chemical properties are different. If the sterilization temperature is , The time is not appropriate, it may not achieve the purpose of sterilization, and it may also cause the degeneration and precipitation of some nutrients to be destroyed, and the physical and chemical indicators may not be reached. Therefore, the correct sterilization method must be determined.

3. Ultra-high pressure homogenization: This is also an important part in the manufacture of ice cream powder. Ice cream powder requires fine tissue. The diameter of the fat balls can only be 1 to 2 microns. The small fat balls attract each other to produce fat clustering, which increases the viscosity of the raw materials. When the ice cream is mixed with water in the condenser, it becomes a permanent emulsion suspension. The air also becomes tiny bubbles and enters the ice cream to increase its capacity and obtain the required expansion rate.

4. Instant drying: Because ice cream powder is very absorbent, the relative humidity of the exhaust air must be appropriately reduced. For this reason, several measures have been taken to reduce the humidity of the inlet air, reduce the amount of spray, and increase the exhaust temperature.

The taste of ice cream powder

Ice cream powder is divided into the following flavors according to its taste and taste:

Original flavor, vanilla flavor, strawberry flavor, chocolate flavor, taro flavor, pineapple flavor, green apple flavor, corn flavor, cantaloupe flavor, orange flavor, mango flavor, matcha flavor, red bean flavor, mung bean flavor, blueberry flavor, watermelon flavor, Mustard flavor and so on. With the development of science and technology and the diversification of people's consumption habits, more novel flavors will appear in the public's field of vision after the successful research and development.