As a dairy product, ice cream is mainly made of water, milk, eggs, sweeteners, flavorings, edible oils and other raw materials, with appropriate amounts of spices, stabilizers and other food additives added, and made into a frozen drink through mixing, sterilization, homogenization, aging and other processes.mochi ice cream is a special variety of ice cream. It is a combination of glutinous rice skin as the skin material formed by steaming, cooling and stirring water, glutinous rice flour, white sugar, glucose syrup, protein powder, emulsifier stabilizer and other raw materials, and ice cream as the core material, which is extruded, rotated and cut into shape. It has a sweet and glutinous taste and is loved by everyone. With the rapid development of the national economy and the continuous improvement of people's living standards, the dairy industry has received more and more attention and has a good market prospect.
1 Product Description
l Main ingredients: water, skimmed milk powder, sugar, edible oil, glucose syrup, glucose powder, glutinous rice flour
l Auxiliary ingredients: protein powder, corn flour, emulsifier, composite stabilizer, edible flavoring, pigment, taro paste, sesame powder
l Processing method: Glutinous rice flour, white sugar, protein powder, emulsifier stabilizer and other raw materials are steamed, cooled and stirred to form dough as the skin material, and ice cream is used as the core material, which is then extruded, rotated and cut into shape.
l Packaging method: After loading into the plastic tray, put in the plastic fork and seal the package with an aluminum foil cover.
l Packaging materials: plastic tray, aluminum foil cover, plastic fork, corrugated box
l Storage conditions: -22°C or below
l Shelf life: two years
l Transportation conditions: Suitable vehicle
l Sales method: direct sales, agency or export
l Suitable consumers: General public
l Instructions for consumption: direct consumption
2.Processing Process
Raw materials: Implement designated procurement, which must come from qualified manufacturers. When incoming materials, the supplier must provide relevant certificates (such as production hygiene license, hygiene license, hygiene registration certificate) and product testing reports or inspection and quarantine certificates.
Materials Storage : Glutinous rice flour is stored in a normal temperature warehouse, and other raw materials and auxiliary materials are stored in a cool warehouse. However, if the use cycle is short (short cycle: this batch of items can be used up within one month) during the peak production season (March to September), they can be stored in a normal temperature warehouse.
Material pretreatment: The batching group quantifies or weighs various raw materials and dissolves and mixes the protein powder evenly according to the formula.
Steaming: Place glutinous rice flour into a steamer, turn on the steam and raise the temperature to 100±3℃, and keep the temperature constant for 10±1 min.
Serving: Serve the steamed dough on a cleaned and sterilized stainless steel plate with a lid.
Cooling: Place the dough in a plate on a stainless steel rack in a constant temperature room to cool to room temperature.
Mixing: Put the dough that has cooled to room temperature into a mixer and mix it. The dough will turn white in color after being cooled due to the mixing of air.
Core material pretreatment: The batching group quantifies or weighs various raw materials according to the formula, mixes the emulsifier (stabilizer) and sugar in a ratio of 1:5, and preheats the oil to melt.
Mixing: Pour 90% to 95% of the water required for the batch of milk into the mixing sterilization tank, heat it to 45℃ to 50℃, and then put the pre-treated raw materials into the tank in the order of liquid materials → semi-solid materials → solid materials. Add water again to make up the volume according to the capacity of the batch of milk, and stir it evenly at high speed.
Sterilization: Continue stirring the milk and heat it to 83±3℃, then keep the temperature constant for 5±1 minutes to kill most of the microorganisms.
Filtration and homogenization: After the sterilized milk is filtered to remove impurities, it is transported to the homogenizer through a pipeline. The homogenization pressure is 14 ±1MPa. The fat globules in the homogenized milk are crushed, the contact area between the fat globules and the emulsifier is increased, and a stable emulsion is quickly formed.
Cooling: The homogenized milk is passed through a heat exchanger to rapidly cool the temperature of the milk from 83±3℃ to 4℃ ～15 ℃, thus inhibiting the growth of residual microorganisms .
Aging: The cooled milk is transported to an aging tank through a pipeline and aged at a temperature of 2°C to 10°C for 4 to 16 hours. Then, edible flavors and pigments are added according to the process requirements .
Freezing: After aging, the milk material is transported to the freezing machine through a pipeline for freezing. The milk material is quickly cooled to -5℃～-6℃ to form a semi-solid state, and is mixed with air and tiny ice crystals through high-speed stirring to form a product with a delicate and smooth taste.
Barrel hardening: Put the frozen ice cream (mochi ice cream) into a cleaned and disinfected plastic barrel and freeze it at -23±1℃ for 12 hours.
Roller: A pair of rollers of the glutinous rice dough making machine is used to squeeze the glutinous rice dough into the forming device.
Pressing filling: Use a pair of spiral shafts of the mochi machine to squeeze the semi-finished mochi ice cream that has been hardened into the barrel into the forming device.
Forming: Through the extrusion, rotation and cutting of the mochi machine, a ball-shaped product with glutinous rice dough on the outside and mochi ice cream on the inside is made.
Inner packaging: Place the formed mochi product into a plastic tray and insert a plastic fork, and use a heat sealer to seal the aluminum foil cover and the plastic tray.
Quick freezing: The sealed product is sent to a quick freezing tank at a temperature of -30 ℃± 2 ℃ via a conveyor belt and quick frozen for more than 45 minutes to quickly set the product .
Storage: After the packaged finished products have passed the inspection , they will be sent to the finished product warehouse for storage. The warehouse temperature is -22 ℃ or below. Excessive temperature fluctuations should be avoided. They can only be shipped out of the factory for sale after being inspected according to the factory inspection requirements.
