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冰淇淋加工生产线

　　Ice cream processing line

　　冰淇淋是以饮用水、牛奶、奶粉、奶油（或植物油脂）、食糖等为主要原料，加入适量食品添加剂，经混合、灭菌、均质、老化、凝冻、硬化等工艺而制成的体积膨胀的冷冻食品，口感细腻、柔滑、清凉。

　　Ice cream is a kind of frozen food with volume expansion made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar as the main raw materials, adding appropriate amount of food additives, through mixing, sterilization, homogenization, aging, freezing, hardening and other processes. It tastes delicate, smooth and cool.

　　生产工艺

　　Production technology

　　预热→配料混合→杀菌均质冷却（<+5℃成熟>4小时)→连续冷冻（空气-3℃—6℃）→添加干物料、果料混合物→注模，注入、挤入到杯或蛋卷（香味料）→ 冷冻→连续硬化 →（-20℃） → 冷冻贮存-25℃ (0——9个月）

　　Preheating → mixing of ingredients → sterilizing and homogenizing cooling (<+ 5 ℃ ripening > 4 hours) → continuous freezing (air-3 ℃ - 6 ℃) → adding dry materials and fruit mixture → injection molding, injection and extrusion into cup or egg roll (flavoring material) → freezing → continuous hardening → (- 20 ℃) → frozen storage - 25 ℃ (0-9 months)