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第九章 冰淇淋和雪糕的生产. 第一节 冰淇淋的生产. 冰淇淋系以牛奶或乳制品和蔗糖为主要原料,并加入蛋或蛋制品、乳化剂、稳定剂以及香料、着色剂等食品添加剂,经混合、均质、杀菌、老化、凝冻等工艺或再经成形、硬化等工艺制成的体积膨胀的冷冻食品。. 一、概 述. 1 . 概念. 气泡包围着冰的结晶连续向液相中分散,在液相中含有固态的脂肪、蛋白质、不溶性盐类、乳糖结晶、稳定剂、溶液状的蔗糖、乳糖、盐类等,即由 液相、气相、固相 等三相构成。. 一、概 述. 2 .质构. 一、概 述. 3 .工艺特点. 分为前、后两个工序. ♫ 前道工序为混合工序 ,包括配 - PowerPoint PPT Presentation
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6%12%16%; 3%4%14%18%27% 8.36kJ/kg 1
1 14%16% 38%42%
2 10%12% 34% 38 % 2
1
2Milk Solid NonfatMSNF 8%10%
16.7
3 10%18%
152%0.22
1/4
40.5%2.5%
50.3%0.9%
6 0.3%0.5%
1234
7 0.075%0.1%6%10%0.5%2.0%10%15%
8
-
53050AMF3540
1. 2. 3.
1 0.005100=0.5 0.004100=0.4kg 0.001100=0.1kg4.
2 ABCDA + B + C + D + 0.5 + 0.4 + 0.1 = 100 kg 0.3A + 0.04B + 0.08C =12 0.064A + 0.088B + 0.2C =11 0.4C + D = 14A = 26.98kg B = 41.03, C=28.31, D = 2.68kg1001000.12121000.11111000.1414100 11.99kg26.980.38.09kg;41.030.041.64kg;28.310.082.26;11.026.980.0641.73kg41.030.0883.61kg28.310.25.66 14.0 28.310.411.32 2.68kg9-3
65%70% 100120 10%CMC
757815min
63651518MPa5270
245024 224h
151823h2334h20%30%
1 2 3
20%40%
9-3
1. 1 50%50m
1. 2 50%
1. 3 15%
2. 110%20%6
3. 80%100%60%70%
1 2 3 4 5 6 7
1 2 3 4 5 6 7
1. 2
1. 1 2 3 4 5 6 7 8 9 10
2. 1 2 3 4
3. 1 2 3 4 5 6 7
4.
2%0.22
1 2 3 4 56 7 8 9 10
1. 13%14%1.25%2.5%32%0.010%0.013%2.5%4.0%1%2%
1.
1 1:455
2 566070
3
4 75
2. 8587510min60701517MPa461
3. 4.
1530min562430Be24301012min
40.5h2h
5. 6. 4854 7.
12
1. 1/31/22/31330%50% 2.
1. 1 2 3 4 5 6 7
2. 1 2 3 4
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