Apple is rich in vitamins and enzymes, but also contains more dietary fiber. It has many effects such as regulating the metabolism of the human body and reducing fat absorption. For example, apples contain sedative elements such as lithium and bromine, which are helpful in overcoming insomnia; apple flavors can eliminate tension; regular consumption of apples can also enhance memory, eliminate harmful metals in the human body, and develop apple ice cream not only Increase the variety of ice cream colors, but also can improve the comprehensive utilization of apples. First, the raw material formula and quality requirements of white sugar: 14%, clean and dry white crystals, purity of not less than 99%; skim milk powder: 8%, fat content of 1.0% or less, non-fat milk solids 94.8%; apple sauce: 6% , fineness 6-8 microns (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: 10ppm; Appropriate amount of apple, cream flavor; balance is water. Second, the operating point 1 apple sauce preparation. 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 mixed with sugar that is ten times its own weight before feeding ingredients, and then feed it to avoid stickiness between pectin particles and affect the melting speed. Put the above ingredients into the ingredient pan and stir it evenly. 3 adjust the 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 feed liquid 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 liquid, which is crucial to the stability of the feed liquid. 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. At this time, the acid was adjusted a second time. The pH of the feed solution was adjusted to between 3.6 and 3.8. . 4 sterilization. The temperature is controlled at 70-80°C for 30 minutes. 5 homogeneous. The pressure is controlled at 15-17 megapascals (MPa) and the temperature is controlled at 60-70°C. Homogeneity is the key to ice cream production. Because the fat content of this product is only 4%, it contains a lot of crude apple sauce and other raw materials. If the homogeneity is not good, the fat floats, forming a clear snow point, and then the jam sinks, forming a jam spot, and the product is rough. 6 cooling, aging. The homogenized feed solution was immediately cooled to 2-4°C. Aging at 2-4 °C for 2-3 hours. 7 frozen. The aged ice cream is frozen at -2 to -4°C, and flavorings and ethyl maltol are added at this time. Through the constant stirring of the freezing mixer, the various components in the mixed liquor are further mixed evenly. 8 filling and packaging. The frozen ice cream is filled and packaged according to different specifications. 9 hardening, inspection, finished product. Fill and package the ice cream into the freezer at -30°C to -40°C and freeze it for 6-7 hours. After passing the inspection, it will be finished and stored at -18°C. Third, quality standards 1 sensory indicators. Color: bright flavor: a rich apple flavor, moderate acidity, cool and thirst, stimulate appetite. 2 physical and chemical indicators. In line with national standards. 3 Microbiological indicators. The total number of bacteria: ≤ 15000 / ml, the number of E. coli: ≤ 450 / 100 ml, pathogenic bacteria: can not be detected.
Propionate Salts
Wuxi Yangshan Biochemical Co.,Ltd. , https://www.yangshanchem.com