CN1069858A - 一种生产具有优良贮存性能和保质期特性的不冻结，膨胀冰淇淋混合物的方法 - Google Patents

一种生产具有优良贮存性能和保质期特性的不冻结，膨胀冰淇淋混合物的方法 Download PDF

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CN1069858A
CN1069858A CN92105646A CN92105646A CN1069858A CN 1069858 A CN1069858 A CN 1069858A CN 92105646 A CN92105646 A CN 92105646A CN 92105646 A CN92105646 A CN 92105646A CN 1069858 A CN1069858 A CN 1069858A
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mixture
ice cream
cream mix
shelf
freezing
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P·施蓬霍尔茨
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Tetra Laval Holdings and Finance SA
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Tetra Alfa Holdings SA
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/52—Liquid products; Solid products in the form of powders, flakes or granules for making liquid products ; Finished or semi-finished solid products, frozen granules
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/20—Production of frozen sweets, e.g. ice-cream the products being mixed with gas, e.g. soft-ice
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A23G9/22—Details, component parts or accessories of apparatus insofar as not peculiar to a single one of the preceding groups
    • A23G9/30—Cleaning; Keeping clean; Sterilisation
    • A23G9/305—Sterilisation of the edible materials
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A23G2220/02—Foamed, gas-expanded or cellular products

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Dairy Products (AREA)

Abstract

该公开涉及一种生产和预先分发配制具有优良 贮存性能和保质期特性的不冻结、膨胀冰淇淋混合物 的方法。
将生产冰淇淋混合物的起始成分混合在一起，然 后对混合物进行加热处理或其它处理以杀灭出现在 混合物中的微生物，特别是病原细菌。将处理后的混 合物膨胀并随后包装在准备分发的包装容器中。
根据本方法生产的冰淇淋混合物具有延长了保 质期，不需要在非常低的贮藏温度下冷藏，能够在不 冻结状态下保持原有的新鲜品质长期贮存。

Description

本发明涉及一种生产和预先分发配制具有优良贮存性能和保质期特性的不冻结、膨胀冰淇淋混合物的方法。
对冰淇淋和类似产品的需求具有很强的季节性，在需求高峰季节甚至每天都有显著变化。为满足这一需求而且能够提供产品以跟上需求量的变化，经常在淡季期间生产出足够的产品余量以满足将到来的高峰季节需求量的增加（还有预料到的暂时的需求高峰）。这经常意味着大量产品以及贮存时间的长短无法预见。
由于这里所提到的这种类型的产品对贮藏和细菌的侵袭非常敏感，因此，在把从产品的生产和包装到将其消费这期间的全部质量下降或变质的危险完全排除或至少减轻到最低这样的方式和条件下完成这种产品的生产和贮藏，贮藏后，产品能够大量保持原有新鲜品质而且在从健康观点看可完全接受的条件下被消费是很重要的。
为保持生产出的产品的新鲜品质，如风味、颜色、粘稠度等，为适应这一目的至今经常需要将包装好的产品进行冷藏，并且调到非常低的贮藏温度，大约-30℃。
由于冷藏非常耗费能量和费用，在这一技术中总希望找到其它的生产和贮存方法，在能量和费用消耗两方面低于以前采用的冷藏方法。同时，从消费者健康和保质方面来看能够正确贮藏产品的方法。
本发明的一个目的是提出一种节约费用和能量的方法，能够使包装后的产品长期贮存并保持或极少改变其新鲜品质。
本发明进一步的目的是给出一种生产可包装及贮存在准备分发的消费包装容器中，保持新鲜品质的不冻结、膨胀冰淇淋混合物的方法，而不需要在前面提到的很低的冷冻温度下贮存。
通过介绍描述的达到本发明这些或其它目的方法给出了生产冰淇淋混合物所需的起始配料相互混合;为了杀灭出现在混合物中的微生物，特别是病原细菌，将混合物进行加热处理或其它处理;以及将由此处理过的混合物膨胀，之后将其包装在准备分发的包装容器中这些独有的特征。
本发明方法中的独有特征的结合与先有技术相比提供了很大的便利。这种不冻结、膨胀冰淇淋混合物能够在非冷冻状态下贮存，长期保持其新鲜品质而不需要至少所需的在非常低的冷冻温度下进行贮存。
本发明的方法提供的进一步便利是该包装过程可以在工业规模内连续进行，使用现有的包装机，因此不需要大量的额外资本投资购买新设备。例如，使用现代的、合理的一层或多层式两种形态包装材料的薄板的包装机包装冰淇淋混合物，装填并密封制成的纸盒或包装容器。
例如，按照已有的单层薄板式包装机生产制成的消费包装容器。首先将薄板的两个纵向边缘接合在一起，使其接缝或接口重迭形成一个管。向管中装入相应的产品并沿管的纵轴和产品平面下面重复进行横向密封把管子分成封闭的包装单元。将横向密封区域切开，枕形包装单元相互分离并通过进一步的成型和密封工序将包装容器双层壁的三角形角盖折叠并密封在与紧贴包装容器壁的外侧相对的位置，给出所要求的最终几何形状，普通的平行六面体。
例如，按照另一种已有的双层薄板式包装机生产制成的消费包装容器，其中构成包装容器侧壁的一层薄板形成一排连续的U型包装区域，在平面上形成包装容器背面和端面（顶和底）壁的第二层薄板通过其两个边缘部分的纵向折叠给出相应的外形。将薄板放在一起并从设置在薄板之间的产品注入管的任意一边将其相互密封，形成带有围绕产品注入管的产品腔的一排组合包装容器。充填后，通过两层薄板的横向密封将产品腔密封，切开横向密封区域使装填后的包装容器相互分离形成完全封闭。
根据本发明，采用所谓的无菌包装工艺能够进一步生产和包装明显延长了保质期的不冻结、膨胀冰淇淋混合物。从根本上讲，无菌包装技术的原理是对被包装的产品和包装产品的包装容器两者分别进行加热处理或其它处理以杀灭在产品和包装容器中出现的所有微生物，然后在无菌包装条件下将处理后的产品包装在处理后的包装容器中以避免产品重新感染。这种包装技术已经长期使用在液态食品如牛奶和浆汁的包装中。根据本发明证明其特别有利于具有非常好保持特性的不冻结、膨胀冰淇淋混合物和其它类冰淇淋产品的包装，并且能够从包装时起明显延长保持原有新鲜特性的贮存时间（月），而不需要在非常低或甚至是适当低的贮存温度下贮存。
实施例
根据下面给出的说明性的，非限定的具体实施例对本发明进行较详细的描述和说明。该实例给出如何使用本发明的方法生产和在准备分发的消费包装容器中包装具有优良保质期特性的不冻结、膨胀冰淇淋混合物。
第一步工序是将用于生产冰淇淋混合物的起始成分混合在一起。在该实施例中使用下列起始成分制作。
脂肪  8.00%
非脂乳固体  10.70%
糖  8.00%
巧克力  2.50%
可可粉  2.00%
葡萄糖  9.00%
混合物总固态物-D434
（结合的乳化剂和稳定剂）  2.55%
混合物或冰淇淋混合物中总固体物含量为42.75%。
将所得到的冰淇淋混合物进行均质并进行加热处理（巴氏杀菌）或灭菌处理以杀灭可能出现在冰淇淋混合物中的微生物，特别是病原细菌。
与上面描述的第一步工序不同，第二步工序是连续进行的。对杀菌或灭菌后的冰淇淋混合物进行膨胀，同时借助传统的连续式冰淇淋冷冻机（或刮板式热交换机）将其冷却到约5℃，膨胀进行到超过原来体积约90%。
通过前面描述的已有的单层式两种形状包装材料薄板的包装或装填机械将膨胀、冷却后的冰淇淋混合物装填到准备分发的消费包装容器中，充填并密封制成的包装容器。
包装后的产品能在一般用于食品的5℃左右冷藏温度下贮存数星期不会影响包装后产品的风味特性或其它产品质量，如粘稠度、颜色等。
因此，根据本发明，采用现有的机械能够用一种简单、合理的方法生产和包装在不冻结状态下贮存数星期的具有优良保质期特性的不冻结、膨胀冰淇淋混合物或类似的产品，而产品的化学或物理性质不会变质或遭到破坏。

Claims (4)

1、一种生产和预先分发配制具有优良贮存和保质期特性的不冻结、膨胀冰淇淋混合物的方法，其特征在于：用于生产冰淇淋混合物所需的起始成分混合在一起；对该混合物进行加热处理或其它处理以杀灭出现在混合物中的微生物，特别是病原细菌；以及将处理后的混合物膨胀并包装在准备分发的包装容器中。
2、根据权利要求1所述的方法，其特征在于：膨胀的混合物包装在与混合物的包装过程等速并同时制造的包装容器中。
3、根据权利要求1或2所述的方法，其特征在于：混合物的膨胀和包装是连续进行的。
4、根据前面任何一项权利要求所述的方法，其特征在于：将混合物在足够的升高的温度下加热处理来杀灭出现在混合物中的所有微生物;并在无菌条件下将加热处理后的混合物包装在包装容器中。
CN92105646A 1991-06-18 1992-06-18 一种生产具有优良贮存性能和保质期特性的不冻结，膨胀冰淇淋混合物的方法 Pending CN1069858A (zh)

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SE9101883A SE9101883L (sv) 1991-06-18 1991-06-18 Saett att framstaella ofrusen, svaelld glassmix med goda lagrings- och haallbarhetsegenskaper
SE9101883 1991-06-18

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AT (1) ATE130729T1 (zh)
AU (1) AU650345B2 (zh)
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CA (1) CA2071360C (zh)
DE (1) DE69206327T3 (zh)
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CN100381069C (zh) * 2003-04-18 2008-04-16 布莱沃公司 制备密封包装的家庭自制式冰淇淋的方法和装置
CN107252254A (zh) * 2011-07-19 2017-10-17 雀巢产品技术援助有限公司 饮料生产机器和方法
CN107252254B (zh) * 2011-07-19 2019-09-13 雀巢产品有限公司 饮料生产机器和方法

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EP0519394B2 (en) 2000-12-27
AU1833892A (en) 1992-12-24
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DE69206327T2 (de) 1996-04-25
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EP0519394B1 (en) 1995-11-29
KR930000029A (ko) 1993-01-15
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US5925392A (en) 1999-07-20
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ATE130729T1 (de) 1995-12-15
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DK0519394T3 (da) 1995-12-27
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GR3035160T3 (en) 2001-04-30
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SE9101883D0 (sv) 1991-06-18
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