冰淇淋生产中的凝冻

Ice Freezing in Ice Cream Production

阐述了冰淇淋凝冻过程及其对制冷的要求,凝冻时间和凝冻机的类型对产品质量的重要性,以及连续式凝冻机和间歇式凝冻机的凝冻过程。凝冻是冰淇淋制作中的一个重要工序,它对冰淇淋的质量、可口性和产率都有较大影响。凝冻过程的作用是冻结冰淇淋混合物中的部分水,并把空气混入混合物,最后指出如何控制冰淇淋的膨胀率。

Freezing is an important step in ice cream production affecting the quality, deliciousness, and the production rate of ice cream products. The function of freezing is to freeze free water in the mixture of ice cream, and mix air into the mixture to control the expansion rate. This article elaborated the process of freezing operation, requirement for the refrigeration equipment, effects of freezing time on the product quality, and the difference of freezing process between freezing machines of continuous-type and intermittent type. Finally, methods to control the expansion rate of ice cream were discussed,