RU2624950C1 - Plant for producing aerated ice-cream - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: plant for producing aerated ice cream is proposed, including the freezer disposed in front of the quenching chamber, as well as three saturators installed in series. Wherein in order to maintain a lower pressure, there is a drain valve in the third saturator.

EFFECT: obtaining a highly aerated mix of ice cream with high quality indices.

1 dwg

Description

The invention is intended for use in the preparation of carbonated ice cream product.

Known invention intended for use in the preparation of carbonated ice cream product. The method involves mixing the composition for freezing, carbonation, cooling to a temperature equal to or below minus 8 ° C, and passing through the matrix. All operations are carried out in one device. This device contains an endless extrusion screw located in the tank. The tank is equipped at one end with a matrix and at the other end with a means of loading the composition for freezing, and in the middle with a means of blowing air. The device comprises a sleeve located in the reservoir. Coolant passes through it [1].

The disadvantage of this installation is the large size, metal consumption, high energy costs and low degree of aeration.

Known installation related to carbonated (saturated with carbon dioxide) solid or semi-solid product. Aeration is carried out by shaking the product in carbon dioxide, or by agitating the product in carbon dioxide, or by pumping the product into carbon dioxide. Aeration can also be accomplished by pumping the product through baffles into carbon dioxide or by bubbling gaseous carbon dioxide through the product using solid sublimation carbon dioxide [2].

The disadvantage of this analogue is that shaking, shaking in a carbon dioxide medium is not easy to carry out, which leads to additional costs.

The technical result is to increase the quality and degree of carbonation of ice cream through the use of a freezer before hardening and three sequentially installed saturators.

The technical result is achieved by the fact that the freezer is included in the installation to obtain soft ice cream. And only after the freezer ice cream enters the hardening chamber, which prevents the receipt of ice crystals in the product. Also included in the installation are three sequentially installed saturators, which increases the degree of aeration of the ice cream mixture. Passing through each saturator, the mixture is saturated with more and more carbon dioxide.

In FIG. 1 shows the proposed installation.

The installation contains a tank for storing the mixture 1, a bath for the mixture 2, a rotary pump 3, 6, 10, a filter 4, a container for collecting the mixture 5, a plate pasteurization and cooling unit 7, a vessel for collecting the mixture during cooling 8, a tank for storing the mixture 9, a container for mixing flavor and aromatic fillers 11, a cylinder with carbon dioxide 12, a vacuum pump 13, a deaerator 14, a saturator 15, a freezer 16, a filling apparatus 17, a hardening chamber 18.

Installation works as follows.

The ice cream mix is stored in tank 1. This mixture enters the bath for mixture 2, where the ice cream components are loaded, according to the recipe. From the bath for mixture 2, pump 3, the mixture is pumped through the filter 4 and enters the tank for collecting homogenized mixture 5. From the tank 5, pump 6, the mixture is pumped to the heat exchanger 7, where it is pasteurized or cooled. From the heat exchanger 7, the mixture enters the collection vessel 8. After that, the mixture can enter the tank 5, through the heat exchanger 7, or into the tank 9 for storing the mixture. From the reservoir 9, by pump 10, the mixture enters the tank 11, where flavor and flavor fillers are added. Then the mixture enters the deaerator 14, in which air is removed from the mixture. The pressure in the deaerator 14 is reduced by the vacuum pump 13. The mixture after the deaerator 14 is sent to the saturators 15. After filling the saturators 15, carbon dioxide is supplied from the bottle 12 to the level of the mixture, while the ice cream mixture is carbonated. From saturators 15, the ice cream mixture is fed to the freezer 16, where soft ice cream is obtained. Next, soft ice cream is sent for packing to the filling machine 17. After packing, the ice cream enters the quenching chamber 18. From the quenching chamber 18, the ready-made carbonated ice cream leaves.

In the proposed installation for the production of ice cream due to the presence of three saturators, the consumption of CO _{2 is} reduced and the degree of aeration of the ice cream mixture is increased. This happens in such a way that the gas is directed under the layer of the ice cream mixture into the first saturator, sparges through the mixture, saturating it, and the part of the gas that is not absorbed enters the second saturator under the mixture layer, and then in the same way into the third. To maintain lower pressure in the third saturator there is a drain valve.

This allows you to get a more carbonated mixture of ice cream with high quality indicators.

Literature

1. Patent No. 2185073 Russian Federation, A23G 9/04, A23G 9/20, F25D 15/00. Method and device for the preparation of carbonated frozen product and carbonated frozen product / GRU Michel John A. (CH); FAYAR Gilles (CH). - No. 98103323/13; declared 05/12/1997; publ. 07/20/2002 (prototype).

2. Patent No. 2182795 Russian Federation, A23C 23/00, A23L 1/00, A23C 9/123, A23G 9/00. Method for the production of carbonated semi-solid or solid product / OGDEN Lynn B. (US) 97111804/13; declared 12/11/1995; publ. 05/27/2002 (analog).

Claims (1)

Installation for the production of carbonated ice cream by saturating it with carbon dioxide, characterized in that the installation includes: three sequentially installed saturators, thereby reducing carbon dioxide consumption and increasing the degree of carbonation of ice cream; drain valve to lower the pressure in the last saturator; and a freezer in front of the quenching chamber, which is why there are no ice crystals in the product.

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