A question of how the ice cream is made is probably interesting not only for children, but for many adult lovers of this cooling delicacy. So let us find out how this favorite dessert is born!
Before embarking on a story about how to do the ice cream, let us see what kinds of it exist, and what the difference between these delicacies is.
Immediately specify: species and varieties should not be confused. In the first case, the difference lies in the technology of a production and a composition themselves, and in the second it is only in the used additives that affect the color and taste.
Here is a simple example, taking one of the popular species − an ice-cream sundae. It can be produced in dozens of varieties and be the usual vanilla, chocolate or, say, strawberry.
Directly the division into species can be made by several parameters. The first − by the method of production. It is divided into:
The tempered ice cream is manufactured by factory. It can be classic wafer cups, cream horns, Eskimo Pie, briquettes or whole containers of the large volumes, which, then, on the spot, ice-cream balls will be formed.
Regardless of the surface appearance, the resulting mass is cooled to -12 degrees, laid out into packages and sent the stores. This ice cream is characterized by a relatively firm structure and, in most cases, long storage possibility.
The soft ice cream is familiar to the food courts and cafes visitors. This is the very one lightest cream mass that, saving your presence, directly pour into a waffle or cardboard cup. This dessert cannot be stored for long, so prepare immediately before using. It cools down only to -7 degrees.
As for the home-made ice cream, here they include not only the delicacy that you can cook at home, but also the factory-prepared varieties. Their main difference is the complete absence of additives (including dyes and flavors), that is, only natural ingredients are included in this composition. Such a delicacy also does not have a long shelf life, but it retains the maximum benefit.
The following classification is by mass fraction of fat. The ice cream is divided into:
Now that we are familiar with the basic classification, we can go directly to the production. In the context of this publication, we will only consider the production of the tempered ice cream, and we will do this using the example of a classic creamy one. The process of making an ice-cream sundae, dairy and dietary ice cream is not different by nothing, except for the choice of ingredients.
The preparation process is standard and consists of a strict sequence of steps.
Selection of ingredients
First, you need to prepare the base − a mixture, which will be frozen in the future. Depending on the chosen variety and taste, this mixture is consists of:
Home-made (useful) ice cream, which now increasingly appears in the stores, is prepared similarly. However, it does not contain any flavors, thickeners and other additives. Also, often, natural sweeteners come to replace the usual white sugar, and fresh berries and fruits give it flavor and color, while transferring a full set of vitamins contained in them.
First, liquids are heated up to 45 degrees, after which all the other products are added. Fillers previously are grindded up or mashing. Also, a berry or fruit juice can be used instead of. Emulsifiers and stabilizers are needed to ensure the mixture viscosity and preserve its color. All these are mixed by an industrial mixer or blender.
The finished mixture is filtered to remove the formed lumps and undissolved components from it.
The resulting homogeneous mass is pasteurized in a special pasteurization-cooling plant. This stage is necessary to neutralize the microorganisms presenting in the cream products, which directly affect the shelf life and taste of the product.
To get rid of them, this mixture heats up to a temperature of about 85 degrees and is maintained in this state up to 50-60 seconds.
The next step is to re-mix the components in the homogenizer. The resulting mixture, heated to a temperature close to the pasteurization temperature and under pressure, is passed through a homogenizer. This allows to break the fat balls contained in the cream and dairy products down, thereby making this mass more uniform and viscous.
The procedure usually takes place in two stages under the pressure of different force.
After homogenization, the homogeneous mass is poured over the baths and cooled with cold water up to a temperature of not more than 3 degrees. This process can also be carried out in a special cooling aggregate.
After cooling, it is possible to begin the congelation, or more precisely, the freezing. But if the jars are just sent into the freezers, then instead of the usual delicacies it can be got the simple pieces of ice. For the mass to acquire a familiar for us form, it must be enriched with air.
For this, a freezer installation is used, stirring the mixture and maintaining the low temperature in the automatic mode. Stirring helps to form the ice crystals faster and fill the mass with air balls.
The stirring time can be from 3 to 24 hours at a temperature of less than 6 degrees. Lowering the temperature to zero, the duration of the stirring can be doubled. The lower the temperature at this stage, and the fewer dry substances are contained in the mixture, the smaller the crystals are formed, and the structure becomes more tender.
The process of producing the ice cream is almost complete. There are only a couple of tips left.
Since the mass is already saturated with air and partially crystallized, it's time to pack it. Automated extruders squeeze a certain portion of ice cream into the conveyed cups or horns. When forming the eskimo, the mass is squeezed out onto the conveyor and cut off by a string mechanism. A filling is injected and a small stick is inserted into the resulting sweet bar too.
Ready-made cups of ice cream are sent to the hardening rooms. Tempering is carried out at a temperature of -37 degrees. That the crystals do not increase in size, the cooling is done quickly.
Now the dessert can be considered completely ready. It remains only to pack it into the bright wrappers and send it to the storage chambers, where the temperature is maintained from -10 to -12 degrees.
Later, cups, briquettes or an Eskimo Pie will be spaced in the boxes and sent to the stores to wait for their sweet teeth.
The process, considered by us, is the same for all varieties of the tempered ice cream, whether it is a usual ice cream or some kind of the Eskimo Pie. The difference lies only in the small things: the preparation of cups and sticks; choosing the ingredients to create the mixture; the preparation of glaze and fillings.
About how the soft ice cream is prepared, we'll tell you some other time, but we have already considered the preparation of a tasty and useful dessert at home in more than once, so we recommend that you familiarize yourself with our previous publications.
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