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The vacuum emulsifier was successfully debugged in the production of ice cream ingredients

 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 ingredients plays a vital role.

In the traditional ice cream production process, due to the single technology, the homogenization of ingredients is divided into several links. This traditional solution is a great waste of equipment cost, manpower, and production workshop space, and helps the raw materials in multiple links. The transfer also greatly increases the chances of the material being contaminated by the outside world, and the hygiene level is low.

The above picture is the on-site installation and commissioning diagram of the homogenizer emulsifier equipment for the ingredient link ordered by a customer of an ice cream manufacturer. This ice cream ingredient mixing equipment is an advanced multifunctional integrated ingredient homogenizing emulsifier equipment. It has changed the traditional complicated multi-link form, and one machine can complete the processing of batching, premixing, homogeneous emulsification, jacket sterilization and filtration. And the material is transported through the pipeline, which is hygienic and clean, and meets the requirements of food production.

The equipment model of this vacuum homogeneous emulsifier is SPC-650, and the processing capacity is 520 kg/batch. Steam heating method according to customer requirements.

For more information go to https://www.yekeey.com/

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