process for the production of popsicles and ice cream cone

摘要

Method for making ice cream on a stick, in which a mixture consisting of sugar from 10% to 12% by weight, glucose syrup from 4% to 7% by weight, coconut fat liquid from 8.0% to 11% by weight, whey is prepared powder from 2.5% to 6% by weight, protein concentrate from 0% to 3% by weight, skimmed milk powder from 2% to 7% by weight, dyes and flavors from 0.05% to 0.5% by weight, stabilizer from 0.5% to 0.7% by weight and water in addition to 100% by weight, which are subjected successively to homogenization, pasteurization, cooling, mixing maturing and initial freezing with aeration, after which the mass is dosed into the molds and pressed into sticks with it,and then the mass is cooled in the cooling system by a cooling agent in which the form is immersed,and after freezing, the ready ice cream is removed by means of a grabber (23) and is conveyed by tape (24) to be packed in a single and bulk package. The mixture stabiliser is a mixture of mono- and diglycerides esterified with lactic acid in quantities from 55% to 65% by weight stabiliser; mono- and diglycerides from 15% to 25% by weight, xanthine gum from 10% to 20% by weight; guar gum from 10% to 20% by weight,Antioxidants in quantities not exceeding 100mg/kg and antioxidants in quantities not exceeding 100mg/kg. The mixture is aerated to the range of 190% to 210% the volume of the mixture before aeration. The cooling factor is cooled to a temperature ranging from -49oC to -51oC in the heat exchanger (15) fuelled by CO2 dioxide at a temperature from -52oC to -56-oC, freezing the ice mass to a temperature not exceeding -18-oC in the total ice volume.