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Complete Processing Line
Yoghurt UHT milk Pasteurized milk Ice cream Whipping cream Flower drink Carbonated drink Jelly production Sauce productionModule System
Filter Milk silos Powder induction mixer Powder/liquid high shear mixer Syrup storage system Aseptic water system Mixing tank Pasteurizer UHT Valve block Culture inline feeding system Aseptic air system Fermentation system Oats/Jam inline feeding system Acid dosing mixer Aseptic tank CIP COPIce cream
Ice cream process as below
Ingredients | |||||
↓ | |||||
Mixing | 50-60℃ | ||||
↓ | |||||
Homogenizer | 50-60℃ | ||||
↓ | |||||
Sterilization | 77℃ 15 min | ||||
↓ | |||||
Homogenizer | 50-60℃ | ||||
↓ | |||||
Cooling | 0-6℃ | ||||
↓ | |||||
Aging | 0-6℃ | ||||
↓ | ↓ | ||||
Soft ice cream | Packed | ||||
↓ | |||||
Frozen | -2℃∼-5 ℃ or | Base ice cream | |||
↓ | |||||
Filling | |||||
↓ | ↓ | ||||
Packed | Frozen | -25℃ | |||
↓ | ↓ | ||||
Frozen | -25℃ | Cut | |||
↓ | ↓ | ||||
Hard ice cream | Chocolate topping | ||||
↓ | ↓ | ||||
Cold chain | below -23℃ | Packed | |||
↓ | |||||
Frozen | -23℃ | ||||
↓ | |||||
Purple ice cream | |||||