| 冰淇淋生产中的凝冻 |
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| 引用本文： | 蔡云升.冰淇淋生产中的凝冻[J].冷饮与速冻食品工业,2006,12(2):4-8. |
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| 作者姓名： | 蔡云升 |
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| 作者单位： | 深圳市海川实业股份有限公司,广东深圳,518040 |
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| 摘 要： | 阐述了冰淇淋凝冻过程及其对制冷的要求,凝冻时间和凝冻机的类型对产品质量的重要性,以及连续式凝冻机和间歇式凝冻机的凝冻过程.凝冻是冰淇淋制作中的一个重要工序,它对冰淇淋的质量、可口性和产率都有较大影响.凝冻过程的作用是冻结冰淇淋混合物中的部分水,并把空气混入混合物,最后指出如何控制冰淇淋的膨胀率.
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| 关 键 词： | 凝冻 冰淇淋 结晶 |
| 文章编号： | 1007-0818（2006）02-0004-05 |
| 收稿时间： | 2005-09-13 |
| 修稿时间： | 2006-01-12 |
Ice Freezing in Ice Cream Production |
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| CAI Yun-sheng.Ice Freezing in Ice Cream Production[J].Beverage & Fast Frozen Food Industry,2006,12(2):4-8. |
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| Authors: | CAI Yun-sheng |
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| Affiliation: | Shezhen Oeeanpower Corporation, Shenzhen 518040, China |
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| Abstract: | Freezing is an important step in ice cream production affecting the quality, deliciousness, and the production rate of ice cream products. The function of freezing is to freeze free water in the mixture of ice cream, and mix air into the mixture to control the expansion rate. This article elaborated the process of freezing operation, requirement for the refrigeration equipment, effects of freezing time on the product quality, and the difference of freezing process between freezing machines of continuous-type and intermittent type. Finally, methods to control the expansion rate of ice cream were discussed, |
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| Keywords: | freezing ice cream crystallization |
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