How to make ice cream powder?

Ice cream powder is also called ice cream powder. It is mainly made of milk and sugar as the main raw materials according to a certain ratio. When used, water or other ingredients are added according to the ratio.

The ingredients can be used to make ice cream. Ice cream powder is generally divided into soft ice cream powder and hard ice cream powder. The production process of different ice cream powders is the same. How to make ice cream powder?

What to do? Here’s how to make ice cream powder.

How to make ice cream powder

Step one: mix the powder. Use purchased ice cream powder, water and milk (adjust according to your own taste).

Step 2 : Stir.

Step 3: Freeze. There is no need to say more. As long as you have a refrigerator at home, it will do, but the temperature should not be too low. The ice cream powder needs to be dissolved and stirred thoroughly, and then placed in the refrigerator for 15 minutes.

After being put into the refrigerator, it needs to be taken out and stirred every half an hour to ensure the thick taste, because the usual ice cream is made by the ice cream machine under low temperature and continuous stirring.

Since I don’t have the conditions to buy an ice cream machine at home, I need to be diligent and take it out of the refrigerator to stir it, otherwise the ice cream will

Frozen like ice cubes, many buyers buy it and throw it directly into the refrigerator without stirring. If the ice cream is not thick, they will say it is not good. In fact, this is the operation method

It is not that there is something wrong with the raw materials. If you are more diligent and stir more, the ice cream will taste good. Another thing to note is that you must not put the ice cream in

The refrigerator is kept for too long. Since the freezing temperature of the refrigerator is very low, and compared with the ice cream freezer, the temperature is even lower, so if it is kept in the freezer for a long time, it will freeze.

Relatively hard.

How to make ice cream powder

1. The order of adding various raw materials: This is a complex issue. You must be very clear about the physical and chemical properties of various raw materials in order to make careful considerations and arrangements.

To achieve success in just the right way. If there is any negligence, it will inevitably lead to adverse consequences. We spent a lot of time on this issue, repeatedly considered and negotiated, and finally determined the process.

A flow chart, for example, for the addition of sugar, when and how much to add, needs to be determined. If it is added before spraying like sweetened milk powder, the product will have a caramel taste and the product will

The ice cream powder is very absorbent and will freeze instantly when taken out of the packaging. If you don't add sugar before spraying, it will affect the solubility of the ice cream powder.

Lumps will form when frozen. Finally, it was decided to add sugar twice and the proportion each time was determined.

2. Sterilization: After the various raw materials are mixed, the control of sterilization temperature and time is an issue that cannot be ignored. These raw materials are heavy and colloid objects with different physical and chemical properties.

If the sterilization temperature and time are not appropriate, the purpose of sterilization may not be achieved, and some nutrients may be denatured and precipitated, which may cause physical and chemical degradation.

index. Therefore, the correct sterilization method must be determined.

3. Ultra-high pressure homogenization: This is also an important step in making ice cream powder. Ice cream powder requires fine texture, and the diameter of fat globules can only be 1 to 2 microns. The tiny fat globules attract each other.

The fat collection phenomenon occurs, which increases the viscosity of the raw materials. When ice cream is added with water and stirred in the condenser, it becomes a permanent emulsion suspension, and the air also becomes tiny bubbles and enters the ice cream.

The capacity is increased to obtain the required expansion rate.

4. Instant drying: As ice cream powder has strong water absorption, the relative humidity of exhaust air must be appropriately reduced. To this end, several measures have been taken to reduce the inlet air temperature and reduce the spray

The amount of fog increases the exhaust air temperature.