Ice Cream Mix Powder Plant
Advantages and Usage of Ice Cream Mix Powder
- Long shelf life
- Simple to use.
- Can be easily hydrated and prepared with Milk or water. Gives same taste an flavour without any change.
- Easy to store and transport no special requirement of refrigeration.
- Reduced volume so reduced cost of shipping and transportation.
- Cost effective solution to have Ice Cream any time in home.
- Ice cream mix powder is used in popular, delicious, frozen desserts liked
- by consumers of different age groups.
Process Description:
1 Feed Preparation – Ingredients Mix:
This is a simple process which involves mixing of various ingredients like powder fat, which can be either obtained from dairy product sources, i.e. cream or from other sources, such as palm kernel oil/sunflower oil/peanut oil, along with skimmed milk powder syrup, corn syrup, solid sugar, protein, emulsifier, stabilizer, flavourings, and colourings in a proper proportion by auto weighing system. The large tanks with specially designed efficiently mixing and blending agitator arrangement are provided to mix the ingredients. The tanks are also provided with the heating arrangement so as to maintain proper temperature for producing right slurry formulation depending on the ingredients.
2. Pasteurization of Mix
The mix is then pasteurized. Pasteurization is the biological control point in the system, designed for the destruction of pathogenic bacteria. In addition to this very important function, pasteurization also reduces the number of spoilage organisms such as psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers). Pasteurization is carried out in batch tanks. Pasteurization temperature is as per international regulations like Ontario regulation.
3. Homogenization
The mix is homogenized, usually by passing through a high-pressure homogenizer. The mix is also homogenized, which forms the fat emulsion by breaking down or reducing the size of the fat globules found in milk or cream to less than 1 µ m. Two stage homogenizations are usually preferred for ice cream mix. Clumping or clustering of the fat is reduced thereby producing a thinner, more rapidly whipped mix. Melt-down is also improved. Homogenization provides the following functions in ice cream manufacture:
- Reduces size of fat globules
- Increases surface area
- Forms membrane
- makes possible the use of butter, frozen cream, etc.
- By helping to form the fat structure, it also has the following indirect effects:
- makes a smoother ice cream
- gives a greater apparent richness and palatability
- better air stability
- increases resistance to melting
4. Spray Drying:
The feed is then dried to powder form in a spray dryer. The feed is atomized to fine droplets in a large spray chamber by using either disc atomizer or series of high-pressure nozzles. These atomized particles come in contact with hot air and water in it gets evaporated. The dried product is discharged at the bottom of chamber. The dried product entrained with the exhaust air is separated in a high efficiency cyclone separator. The exhaust air is further passed through a secondary cyclone separator for recovering the fines not separated in primary cyclone. Clean air is then vented to the atmosphere. The entire operation of the plant is monitored and controlled through a locally mounted control panel or through PLC as per customer choice.
5. Blending and packing of Ice Cream Powder
The powder obtained is then continuously blend with powdered sugar. While Blending it is cooled in the same blender and then fed to packing machine for
6. Features:
- Low temperature drying which maintains the qualities of the ingredients in the homogenized Powder.
- Proper temperature selection on the basis of type and flavour of the ice cream mix powder.
- cGMP construction of equipment to maintain high hygiene level.
- Fully automatic, compact and energy efficient system to ensure smooth and ease of operation.
- Plant foot print is planned as per availability of land from customer.
- Complete sanitary design with CIP system