First, raw material formula and quality requirements
White sugar: 14%, clean and dry white crystals, purity not less than 99%; skim milk powder: 8%, fat content 1.0% or less, non-fat milk solids 94.8%; apple sauce: 6%, fineness 6-8 micron (um), fresh; delicate texture, rich apple flavor; pectin: 0.3%; corn starch: 5%; margarine: 4%; citric acid: 0.04%; malic acid: 0 .1% Ethyl maltol: 10 ppm Apples, cream flavors; balance water.
Second, the operating point
1 Preparation of apple sauce
Select high-quality apples for pretreatment (select fruit, remove pedicles, remove rotten fruit, wash, peel, and remove kernels), then pulverize them with a pulverizer, and refine them with a colloid mill to make them delicate. The fineness requirement is 6-8 micron (um), filtration, sterilization (temperature 80 °C, time 30 minutes), and the cooling will be apple sauce spare.
2 raw materials mixed modulation
According to the formula, white sugar, margarine, pectin, corn starch, apple sauce, emulsifier, and appropriate amount of water were weighed out. Pectin should be pre-mixed with 10 times its own weight of sugar before feeding ingredients and then feeding, so as not to pectin particles between the adhesive, affecting the dissolution rate. Put the above ingredients into the ingredient pan and stir it evenly.
3 acid
The citric acid and malic acid were mixed into appropriate amounts of water according to the formula and then mixed into a solution for acid adjustment. When the acid is adjusted for the first time, the pH of the control solution is between 3.4 and 3.8. At this time, the acidity is too high and too low will cause the instability of the protein in the feed solution. important. After the first acid adjustment, the skim milk was added to the feed solution to increase the pH of the feed solution to between 4.2 and 4.3.
4 Sterilization
The temperature is controlled at 70-80°C for 30 minutes.
5 homogenization
The pressure is controlled at 15-17 MPa and the temperature is controlled at 60-70°C. Homogeneity is the key link in the production of ice cream, as the fat content in this product is only
White sugar: 14%, clean and dry white crystals, purity not less than 99%; skim milk powder: 8%, fat content 1.0% or less, non-fat milk solids 94.8%; apple sauce: 6%, fineness 6-8 micron (um), fresh; delicate texture, rich apple flavor; pectin: 0.3%; corn starch: 5%; margarine: 4%; citric acid: 0.04%; malic acid: 0 .1% Ethyl maltol: 10 ppm Apples, cream flavors; balance water.
Second, the operating point
1 Preparation of apple sauce
Select high-quality apples for pretreatment (select fruit, remove pedicles, remove rotten fruit, wash, peel, and remove kernels), then pulverize them with a pulverizer, and refine them with a colloid mill to make them delicate. The fineness requirement is 6-8 micron (um), filtration, sterilization (temperature 80 °C, time 30 minutes), and the cooling will be apple sauce spare.
2 raw materials mixed modulation
According to the formula, white sugar, margarine, pectin, corn starch, apple sauce, emulsifier, and appropriate amount of water were weighed out. Pectin should be pre-mixed with 10 times its own weight of sugar before feeding ingredients and then feeding, so as not to pectin particles between the adhesive, affecting the dissolution rate. Put the above ingredients into the ingredient pan and stir it evenly.
3 acid
The citric acid and malic acid were mixed into appropriate amounts of water according to the formula and then mixed into a solution for acid adjustment. When the acid is adjusted for the first time, the pH of the control solution is between 3.4 and 3.8. At this time, the acidity is too high and too low will cause the instability of the protein in the feed solution. important. After the first acid adjustment, the skim milk was added to the feed solution to increase the pH of the feed solution to between 4.2 and 4.3.
4 Sterilization
The temperature is controlled at 70-80°C for 30 minutes.
5 homogenization
The pressure is controlled at 15-17 MPa and the temperature is controlled at 60-70°C. Homogeneity is the key link in the production of ice cream, as the fat content in this product is only
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