Ice cream is a frozen dairy product whose physical structure is a complex physical and chemical system. Air bubbles are dispersed in a continuous liquid with ice crystals. This liquid contains fat particles, milk proteins, insoluble salts, lactose crystals, gums. Body stabilizers and sucrose, lactose, soluble salts, such a three-phase system consisting of gas phase, liquid phase and solid phase, can be regarded as a partially frozen foam containing 40%-50% air by volume. The production process of ice cream mainly includes several processes such as inspection of raw materials, mixing and sterilization of ingredients, homogenization, cooling and aging, freezing, forming and filling, quick freezing, hardening and storage. These processes must be completed in accordance with certain technical conditions, otherwise high-quality products cannot be produced. We know that in the production and storage process of ice cream, the vacuum emulsifier equipment in the homogenization of ingredie...