冰淇淋加工生產(chǎn)線(xiàn)

　　Ice cream processing line

　　冰淇淋是以飲用水、牛奶、奶粉、奶油（或植物油脂）、食糖等為主要原料，加入適量食品添加劑，經(jīng)混合、滅菌、均質(zhì)、老化、凝凍、硬化等工藝而制成的體積膨脹的冷凍食品，口感細(xì)膩、柔滑、清涼。

　　Ice cream is a kind of frozen food with volume expansion made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar as the main raw materials, adding appropriate amount of food additives, through mixing, sterilization, homogenization, aging, freezing, hardening and other processes. It tastes delicate, smooth and cool.

　　生產(chǎn)工藝

　　Production technology

　　預(yù)熱→配料混合→殺菌均質(zhì)冷卻（<+5℃成熟>4小時(shí))→連續(xù)冷凍（空氣-3℃—6℃）→添加干物料、果料混合物→注模，注入、擠入到杯或蛋卷（香味料）→ 冷凍→連續(xù)硬化 →（-20℃） → 冷凍貯存-25℃ (0——9個(gè)月）

　　Preheating → mixing of ingredients → sterilizing and homogenizing cooling (<+ 5 ℃ ripening > 4 hours) → continuous freezing (air-3 ℃ - 6 ℃) → adding dry materials and fruit mixture → injection molding, injection and extrusion into cup or egg roll (flavoring material) → freezing → continuous hardening → (- 20 ℃) → frozen storage - 25 ℃ (0-9 months)