ice cream report1
Ice Cream Report
1. INTRODUCTION
Ice cream is a complex colloidal system, which consists of air bubbles, ice crystals and fat globules. There are many formulation and [processing factors that influence the quality of ice cream. Stabilizer is such a factor, the function of stabilizer is to improve air incorporation, give body and texture, control meltdown of the ice cream(Keeney 1982).The aim of this report describes the procedure of manufacturing ice cream, and discuss what the difference between the two types of ice cream (different stabilizers, one is pectin, the other one is LBG) through the Quality control (QC) tests.
2.METERIALS AND METHOD
2.1 METERIALS
Table 2.1: Ingredients
W/5kg
Butter
Skim milk powder
Sugar
Emulsifier (Tween 20)
Pectin
LBG
Water
Weight
(kg)
0.5
0.6
0.65
0.005
0.015
0.015
3.23
2.2 METHOD
2.2.1 Process
All the equipment was Cleaned, sterilised and rinsed Before starting. First, the measured water was added to the jam pan and heated to 60°C. Then, the milk powder and the sugar was added to the jam pan and heated to 71°C. Emulsifier and Stabiliser(pectin or LBG) was added step by step and the mixture was held at 71oC for 10 minutes. To collect and transform the mixture, stainless steel bucket was used through whole process.
Next, ice cream mixture was homogenized at 4000psi before it was frozen. It is important that keeps homogenizer full during the period and first 200 ml of mix was discarded.
The homogenised ice cream mix was placed through the funnel at the top of the ice cream freezer. At the beginning, the switch was turned to the right, at the same time, the temperature of the ice-cream mixture was monitor until it reached -4°C, then, the switch was turned to the left.
2.2.2 Quality control (QC) tests
Overrun
The overrun measurement was taken per sample by the weight of ice cream mix in a overrun cup. The excess of the cup should be removed and weighted on the overrun scales. Then, the percentage was read on
1. INTRODUCTION
Ice cream is a complex colloidal system, which consists of air bubbles, ice crystals and fat globules. There are many formulation and [processing factors that influence the quality of ice cream. Stabilizer is such a factor, the function of stabilizer is to improve air incorporation, give body and texture, control meltdown of the ice cream(Keeney 1982).The aim of this report describes the procedure of manufacturing ice cream, and discuss what the difference between the two types of ice cream (different stabilizers, one is pectin, the other one is LBG) through the Quality control (QC) tests.
2.METERIALS AND METHOD
2.1 METERIALS
Table 2.1: Ingredients
W/5kg
Butter
Skim milk powder
Sugar
Emulsifier (Tween 20)
Pectin
LBG
Water
Weight
(kg)
0.5
0.6
0.65
0.005
0.015
0.015
3.23
2.2 METHOD
2.2.1 Process
All the equipment was Cleaned, sterilised and rinsed Before starting. First, the measured water was added to the jam pan and heated to 60°C. Then, the milk powder and the sugar was added to the jam pan and heated to 71°C. Emulsifier and Stabiliser(pectin or LBG) was added step by step and the mixture was held at 71oC for 10 minutes. To collect and transform the mixture, stainless steel bucket was used through whole process.
Next, ice cream mixture was homogenized at 4000psi before it was frozen. It is important that keeps homogenizer full during the period and first 200 ml of mix was discarded.
The homogenised ice cream mix was placed through the funnel at the top of the ice cream freezer. At the beginning, the switch was turned to the right, at the same time, the temperature of the ice-cream mixture was monitor until it reached -4°C, then, the switch was turned to the left.
2.2.2 Quality control (QC) tests
Overrun
The overrun measurement was taken per sample by the weight of ice cream mix in a overrun cup. The excess of the cup should be removed and weighted on the overrun scales. Then, the percentage was read on