Ice Cream Processing Line

Ice cream production plant is the same as other dairy processing plant. We can provide the turnkey solution for the project of ice cream production line and the ice cream maker machine is suitable for dairy factory and industrial research. Clients can add other materials to increase the richness of products, according to the different forms of packaging, configuration will be determined according to individual demand.

Materials: Sugar, non-sugar sweeteners; emulsifiers, stabilizers; pigments; flavors (spices); fat; non-fat milk solids (MSNF)

Weighing, dosing and mixing: Generally speaking, dry materials need to be weighed, while liquid materials can be weighed or volumetrically measured.

Homogenization and pasteurization: The ice cream mix flows through a filter into a balance tank and is then pumped into a plate heat exchanger where it is preheated to 73-75°C. After homogenization at 140-200 bar, the mix is pasteurized at 83-85°C and kept warm for 15 seconds. The pasteurized mix is cooled to 5°C and then fed into an aging tank.

Aging: The mixture must be aged at 2-5°C for at least 4 hours. Stir continuously during aging. Aging provides time for the stabilizer to take effect and for the fat to crystallize.

Continuous freezing: A certain controlled amount of air is stirred into the mixture; the water in the mixture is frozen into a large number of fine ice crystals.

Other excipients: Fruit, nut or chocolate chips can be added to the ice cream immediately after freezing. This can be done by connecting a bellows pump or a dry material filler to the ice cream machine.

Filling: cup, cone and container filling; extrusion of products with and without sticks; molding of products with sticks; packaging; hardening and refrigeration.