raw ice cream nutritional value

Soft ice cream is a creamy product with a temperature of -5 ° C - -7 ° C and an overrun of 40-60%. This ice cream is ready immediately after leaving the freezer. It does not undergo further freezing and contains 45 - 55% frozen water. Its consistency is delicate, creamy. Such ice cream is superior in taste to seasoned ice cream.

Soft ice cream is produced at public catering and trade establishments from special dry mixtures containing all the constituent parts of ice cream in a given ratio. It is allowed to use for this purpose and liquid low-calorie mixtures, which are made in the ice cream shops of dairy factories and refrigeration plants and delivered to the places of soft ice cream production by refrigerated or isothermal transport.

For the production of soft ice cream, one- and two-cylinder freezers of a special design are used.

The technological process of preparation of a dry mixture consists of the following operations: reception and selection of milk, heating, cleaning and cooling of milk, obtaining cream (or skim milk - when producing dry mixtures for milk ice cream) by separating part of the milk and cooling them; mixing milk with cream or skim milk in a given ratio; pasteurization of the mixture; adding an aqueous solution of stabilizing salts; thickening the mixture; making sugar syrup into the mixture at the end of thickening; preparation and introduction into the thickened mixture of a gelling potato starch and ascorbic acid (antioxidant); homogenizing the thickened mixture; drying; cooling dry mix and packaging.

Soft ice cream should have sufficient overrun and hold its shape well. Its taste and smell should be clean, clearly expressed, characteristic of this type of ice cream, without foreign tastes and odors. The consistency is homogeneous throughout the mass; uniform color, typical for this type of ice cream.

Related materials:

Calculation of the amount of raw materials and products
Table 3.7 Product list. Name of raw materials Amount of raw materials, kg Total Hot shop Cold shop Flour shop Fish and seafood Granular caviar 1.3 1.30 Locked caviar 0.3 0.30 Salmon 0.75 2.7 3.45 Sturgeon 19.83 5.43 25 , 26 Sturgeon balychn. 2.25 2.25 4.50 Hot smoked sturgeon 1.6 1.60 Hot cod ...

Mexican food
Mexican cuisine is famous for its culinary traditions worldwide. Some dishes may seem a little spicy at first, but you will still appreciate their taste. Usually, National dishes are not complete without at least one of three typical ingredients: tortillas (corn tortillas ...

Sewerage
Sewerage is a system of devices and structures designed for receiving, discharging, cleaning and discharging sewage and waste water into reservoirs. The sewerage system of the cafe includes an internal and courtyard network. After the yard sewage system, waste water flows into the city sewer ...

(Download work)

The "read" function is used to familiarize yourself with the work. The markup, tables and pictures of the document may be displayed incorrectly or not in full!

cold soufflé, but it should be used with great care: an excess of gelatin leads to the fact that the dessert becomes hard and rubbery, and an insufficient amount of it - and the dessert crumbles. For desserts. Where gelatin is essential as the main ingredient, it is best to use the purest, most delicate and richest in flavor gelatin obtained from veal legs. As a rule, 3-4 veal legs, boiled in 2.5 liters of water, gives 1 liter of thick jelly, which can condense another 0.9 liters of liquid. The jelly must cool so that all the fat can be removed easily. Then it should be reheated, added sugar and lightly seasoned with spices and citrus rinds to neutralize any remaining meaty flavor. Then boil the beaten white and eggshells in it and strain through a piece of cloth. Small solid particles in the jelly stick to egg whites and shells and with them remain on the fabric. The remaining pure liquid will be the base. This will make the jelly clear. If sheet or powder gelatin is used, then the preparation technology is different.

Dissolving gelatin sheets. Place the gelatin sheets in a bowl of cold water when they are soaked and tender, place them in a small saucepan with a little water.

Put the saucepan on low heat and wait for the gelatin to melt and the liquid becomes clear.

Dissolving powdered gelatin. For every 15 g of gelatin, pour 3 tablespoons of water into a small bowl. When the gelatin swells and begins to dissolve, place the bowl in a saucepan for 3 minutes with hot water.

1.2 Assortment compilation, classification of dishes

Since ancient times, people have eaten sweets, but the idea of ​​a separate sweet dish served at the end of a meal is a relatively new idea. Back in the 15th century, a French banquet could include a sweet wheat porridge, and fruit jelly and deep-fried foods, laid out next to venison and dishes with lampreys and sturgeons: guests could take whatever they wanted at random. The history of some modern desserts reflects earlier traditions, when there was still no clear distinction between different categories of food. Blamange, or Bavarian cream, which is made from almond milk, gelatin and whipped cream, once served as a sweet sauce for chopped chicken breasts with almonds.

One of the reasons for this messy mixture of sweet and spicy dishes there was a desire to flaunt their own wealth. The table, laden with various foods, made an impressive impression. In addition, sweets and spices were expensive delights, so if the owner treated the guests with sweet dishes at every opportunity, they had no doubts about the wealth of this person.

In this article:

Everyone loves ice cream: both adults and children. And so it has been at all times, and its history is more than 5000 years old. The ice cream business is characterized by seasonal profits. Large factories find this business very profitable, like any properly organized production.

The organization of ice cream production includes the investment of capital and variable costs.

For a potential owner of this type of business, it is important to purchase an inexpensive, and at the same time, high-quality production line. Depending on the method of production, ice cream is divided into seasoned (creamy), soft and homemade.

The production process of ice cream on an industrial scale consists of the following stages:

• preparation and mixing of raw materials;
• filtration;
• pasteurization;
• homogenization;
• cooling;
• storage and final maturation;
• freezing;
• packing;
• hardening;
• package.

The technological scheme for the production of ice cream is as follows:

Also, if you wish, you can buy a line for the production of sticks (Fig. 3), or purchase them from suppliers.

Rice. 3. Line for the production of ice cream sticks

Required raw material base

The main raw material is milk(whole, skim, dry, whole and skim, condensed with sugar) and dairy products (cream, whey and butter).

The addition of sugar is also required, vegetable fats, aromatic fillers, stabilizers and emulsifiers. The latter are responsible for the fluffy structure of the product, even during the melting process.

Today, many large manufacturers use a more modern and convenient component: a stabilizer-emulsifier. It increases the viscosity, distributes fine air bubbles evenly throughout the mixture and gives a creamy feeling to the finished product.

An equally important ingredient is the glaze. It can be chocolate, white or fruity. For its manufacture, cocoa butter, vegetable fat are used, icing sugar, cocoa powder, emulsifiers, powdered milk and a variety of flavors.

Creamy ice cream production technology

Everything necessary ingredients(according to the recipe) should be mixed using a blender, disperser or turbo mixer. It is first necessary to warm up the water component to a temperature of 40 - 45 ° C (milk or ice cream). This can be done through a variety of capacitive equipment: long-term pasteurization baths, cheese-making baths, tanks for heat treatment of milk. These jacketed containers can subsequently be used for pasteurization and cooling of mixtures. Now the prepared mixture should be filter out- there is a removal of undissolved particles or clots of stabilizers.

V pasteurization process enzymes are destroyed and pathogenic microorganisms are destroyed, which can impair the taste and aroma of future ice cream. It is produced on a pasteurized cooling machine at a temperature of 80 ° C with a holding time of 50 seconds (or at a temperature of 95 ° C without holding).

Now has come homogenization step- large particles of fat are crushed, and, accordingly, the homogeneity of the mixture increases. At a temperature of 85 ° C, this process takes place in two stages. The first stage is characterized by a pressure from 7 to 12.5 MPa, and the second - from 4.5 to 5.0 MPa.

After that, the resulting mixture needs cool down up to a temperature of 3 ° C using a cooling unit. You can also use ripening containers and cool it first with cold and then ice water.

The mixture now follows send to tanks, and in the process of slow stirring, future ice cream will ripen at a temperature not exceeding 6 ° С for 3 to 24 hours (or not more than 48 hours at a temperature of 0 - 4 ° С). The fat globules will harden, the stabilizer will swell, and the mixture will acquire viscosity and the ability to bind air during the freezing process.

It is important to note that the higher the concentration of dry substances and the freezing rate, the finer the crystals and the softer the structure of the ice cream.

The next step technological process ice cream production is freezing... Freezing and whipping of the mixture with air takes place here, subject to continuous stirring. Small bubbles saturate the resulting mass and an ice cream structure is formed, which is finally formed when the product is subsequently frozen. The mixture that comes out of the freezer should have a thick (creamy) consistency.

Now you can start packing- it can be produced on automatic or semi-automatic lines. Dosing into cups or waffle cones takes place on universal conveyors, and subsequent freezing - in quenching chambers (from -25 ° C to -37 ° C). This is a short-term process, otherwise the ice crystals will noticeably increase in size. Sometimes, in order to save time, filling is combined with hardening thanks to universal equipment, which combines a conveyor, an extrusion line and an eskim generator. After hardening, the temperature of the ice cream should not exceed -10 ° C.

Finished products are packed in cardboard boxes or corrugated boxes. Then they should be stored in refrigerators at a temperature of -20 ° C. To move ice cream to the warehouse, all kinds of transporters or transport systems are used.

Hardened ice cream is distinguished by its appearance, filling and packaging type. Depending on the type and filler, there are basic and amateur types. The first include dairy, cream, ice cream, aromatic and fruit and berry. Amateur species are distinguished by a smaller production volume and a variety of species (about 50 variants).

Let's give an example of some of them:

• citrus(due to chicken eggs in its composition it has an increased biological value);
• honey - with the addition of natural honey;
• penguin- fruit and berry base in chocolate glaze and much more.

Technological process for the production of soft ice cream

Soft ice cream differs from seasoned ice cream in that it is made under different conditions. Such a variety is already ready after leaving the freezer and does not undergo further freezing. Often it is prepared immediately before use and in the presence of the buyer - in freezers. Special dry mixes, water and juice are used as raw materials.

The temperature of soft ice cream is not as low as that of hardened ice cream (4-6 °). And even with the naked eye, you can notice a delicate and creamy consistency.

Due to the small amount of frozen moisture content, the presence of air in the form of bubbles, soft ice cream has a specific taste and aroma. An interesting feature is that the raw materials are practically indistinguishable from the ingredients of seasoned ice cream. And thanks to the technological features of cooking, it is much better absorbed by the body.

Making homemade ice cream

In case of insufficient financial resources, it will be preferable to create a small ice cream factory right in your kitchen. The absence of rent is the main advantage of this way of doing business.

To do this, you will need a spacious refrigerator, a food processor, plastic dishes and the raw materials themselves. And according to the recipe, you can proceed to the manufacture of the first batch of the product. Of course, there are a huge number of recipes nowadays. Let's give an example of one of them - milk ice cream with vanilla.

Required components: 1 liter of milk, 300 grams of sugar, 2 vanillin powders, 6 eggs.

Boil milk with sugar. Add hot milk to beaten eggs, stir, and pour in a thin stream into boiling milk, stirring constantly. We make low heat and beat until light bubbles. Cool, stir and add vanillin. Pour into molds and put in the freezer for 3-4 hours.

Ice cream business plan

Equipment and premises

To locate production facilities, a room with a total area of ​​150 m 2 is required, where ice cream production lines and packaging, refrigeration equipment will be located.

This room must be electrified, and it must have water supply and sewerage. For transport - a convenient approach has been provided.

We will acquire a production line with a capacity of 250 kilograms per shift, which consists of:

• mixer of components - 350,000 rubles;
• filter - 25,000 rubles;
• melter of oils (butter and coconut) - 195,000 rubles;
• homogenizer - 80,000 rubles;
• pasteurizer - 400,000 rubles;
• containers for the maturation of the final product - 400,000 rubles.
• shut-off valves - 200,000 rubles;
• pumps 3 pieces - 200,000 rubles;
• freezer - 900,000 rubles.

The total cost of such a line will cost 2,750,000 rubles.

In addition, it is necessary to purchase equipment for packaging the produced ice cream - 600,000 rubles.

And for storage - 1 refrigerator for 110,000 rubles.

The total amount of capital expenditures is 3,460,000 rubles.

Working capital (costs of raw materials and their delivery) - 450,000 monthly.

The average monthly rent will be 30,000 rubles (360,000 rubles per year).

Utility bills - 10,000 rubles each month (for a year - 120,000 rubles).

Draw up a package of documents (for registration of entrepreneurial activity or organization of an enterprise) - 50,000 rubles.

Total - 200,000 rubles.

Recruiting staff

The minimum number of staff is 6 people:

• technologist - 30,000 rubles;
• production manager - 25,000 rubles;
• head of the sales department - 25,000 rubles;
• 2 workers - 15,000 rubles each;
• loader - 10,000 rubles.

The annual payroll will be 1,440,000 rubles.

Let's calculate the annual profit

The average cost of 1 kilogram of ice cream is 250 rubles / kg.

Released products - 250 kg. x 22 working days = 5500 kg. x 250 rubles / kg = 1,375,000 rubles, and for the year, respectively - 16,500,000 rubles.

Gross annual profit (revenue-cost price) - 11,100,000 rubles.

General expenses (capital + working costs) - 1,920,000 rubles.

Profit before tax (gross profit - general expenses) = RUB 9,180,000.

Profit after payment of a single tax (15%) - 7,803,000 rubles. This will be the net profit.

The profitability (net profit / revenue) will amount to 47.3%.

Sales of finished products

It is important not only to make ice cream, but also to be able to sell it. Due to the low cost price, the trade margin is sometimes more than 50%. Therefore, the ability to create a sales network practically guarantees the receipt of impressive profits.

The most important thing is to choose the right point for implementation. Appetizing appearance is also important.

You can supply finished products through wholesalers or supermarket chains. Also a good option is to implement finished products through its own sales representative, who will personally cooperate not only with large stores, but also with small ones.

For students of universities and technical schools of food orientation, you can arrange excursions with a detailed visual demonstration of the entire hardware scheme.

To sell soft ice cream, you can set up a point of sale in the most crowded place - a park, supermarket, market, etc. The main advantage of such a product is wastelessness. After the end of the working day, the remaining ice cream can be simply poured into a bowl and put into the refrigerator. And in the morning - re-pour the mixture into the freezer, and after a few minutes start trading with renewed vigor.

Homemade ice cream can be delivered in bulk to cafes and restaurants. To begin with, you need to make a small trial batch and dilute for testing at potential places of sale. Surely there is more than one institution that wishes to conclude a supply contract with you.

Advertising will also be conducive to increasing sales. In the absence of the required amount to create an advertising video, you can limit yourself to an advertisement in a local newspaper. Promotions and discounts at the very beginning of a business will help the business quickly pay off and bring only positive results.

Ice cream with chocolate, portion

Technological card No. Ice cream with chocolate, portion (Collection of recipes for dishes and culinary products for
catering establishments. Order of the Ministry of Trade of 06.07.99 No. 484)

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, foodstuffs and semi-finished products used for the preparation of Ice cream with chocolate, a portion, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Ice cream is of a uniform color throughout the mass, the consistency is delicate, homogeneous, without noticeable ice crystals, quite dense, the taste and smell are clean, pronounced for this type of ice cream.

Chocolate is a processed product of cocoa beans with sugar; the surface is smooth, hard, without a grayish coating, matt at the fracture.

Cream 36% - homogeneous consistency, without stray grains of fat and protein flakes, white with a yellowish tinge, sweetish taste, without foreign aftertaste and odor.

RECIPE

COOKING TECHNOLOGY

Ice cream is portioned with a scoop spoon. Beat the cream with a mixer until a dense emulsion is formed. Transfer the mass to a pastry bag.

The chocolate is grated on a coarse grater.

On a ball of ice cream (3 pcs.), Whipped cream is deposited from a pastry bag, sprinkled with grated chocolate.

Characteristic ready meal or culinary product

Appearance Ball shaped ice cream decorated with whipped cream and chocolate.

Consistency The consistency of ice cream is pliable and fluffy. Whipped cream into a fine bubble emulsion, without stray grains of fat and protein flakes. The chocolate is crushed into shavings.

Smell and taste Pleasant, pronounced delicate aroma and aftertaste of chocolate, cream and ice cream.

The norm of microbiological indicators for of this dish(products)

The norm of physical and chemical indicators for a given dish (product)

Item : Extracurricular lesson " Young chemist»

Class : 4th grade

Lesson type : learning new material

Routing

Theme

Carbohydrates as one of the main ingredients of ice cream

Target

To study the history of freezing sweets by humans, the technology of ice cream production at enterprises, the composition and types of ice cream

Formed UUD

Personal : development of motives for educational activities,

Regulatory : goal setting, planning, control, assessment

Cognitive : ability to build statements, reflection of activity

Communicative : asking questions, ability to express one's thoughts, ability to organize educational collaboration

Basic concepts

Ice cream production technology, proteins, carbohydrates, glucose as a representative of monosaccharides, dyes, citric acid, qualitative reactions, functional groups

Resources:

- the main

- additional

Basic: computer, projector, screen, presentation, kits for collecting models of molecules and for practical work

Additional: instruction cards for practical work, ice cream packaging, blanks for coloring with a picture of an ice cream cone and colored pencils, cards with photographs different types ice cream, booklets as a gift at the end of the lesson

Chemical vessels: 4 test tubes, porcelain cup

Substances: a solution of alcoholic iodine, baking soda, silver nitrate and sodium hydroxide; fruit ice and ice cream; a piece of waffle cup

Chemical equipment: universal indicator, spirit lamp, matches

Lesson stage

Teacher activity

Student activities

Student Resources to Help You Achieve Planned Outcomes

Planned results

Subject

UUD

I ... Self-determination to activity

Target.

Inclusion of children in activities at a personally meaningful level

Hello guys! Today we continue to study our course "Chemistry around us"

The children greeted the teachers, sat down and listened intently to the teacher.

Personal : development of skills of cooperation with the teacher and peers in different learning situations

II ... Knowledge update

Target.

Repetition of the studied material, necessary for the "discovery of new knowledge"

To determine the topic of the lesson, please guess the following riddle

Children call the correct answer

Slide 1

Personal : the ability to manage your cognitive activity

III ... Statement of the educational problem

Target.

Formulation of the topic of the lesson

What questions do you think we can discuss in this thread?

Shows a slide with lesson plan

The guys offer their options

Slide 2

Cognitive : deliberate and arbitrary construction of a speech utterance in oral form.

Communicative : the ability to express their thoughts in accordance with the assigned tasks.

IV ... "Discovery" of new knowledge by students

Target.

To acquaint with the historical aspect of the topic; stages of ice cream production; types or varieties of ice cream

Guys, I'm asking you to think about how long ago a person came up with freezing sweets? What kind of products were they?

And today, how is the production of your favorite delicacy going on, for example, at our DAKGOMZ

(dairy processing plant)?

In front of you are photographs of various types of ice cream. Let's try to combine them into groups. Name them.

Which varieties of them do you like?

Let's compare ice cream sundae and popsicles using their packaging.

What other substances are needed to create our treat?

Students, together with the teacher, uncover the history of frozen sweets

Students together with the teacher reveal the stages of ice cream production

Students lay out photographs (group work)

Write down the composition of ice cream and fruit ice, compare, find similarities and differences

Slides 3

Slide 4

Pictures of different types of ice cream

Slide 5

Ice cream and fruit ice packs

Slide 6

Slide 7

Cognitive : search for information using the proposed resources; establishing causal relationships

V ... Primary anchoring

Target.

Consolidate knowledge of the structure of carbohydrates; the concepts of "functional group" and "qualitative response"

Practical work

One of the integral ingredients of ice cream is sugar - a representative of carbohydrates. Build a model of the monosaccharide - glucose.

On the model, we saw the composition of the glucose molecule. It contains functional groups that have their own characteristics, their own qualitative reactions to certain reagents. Let's get to know the quality responses to carbohydrates and proteins through hands-on work. cow's milk, let's check how the dyes behave under the influence of heating.

Experiment 1: Effect of Temperature on Fruit Ice Colorants

Experience 2.Detection of citric acid () during fruit ice

Experience 3. Detection of carbohydrates in milk ice cream

Experiment 4. Detection of cow's milk proteins

Experience 5. Detection of carbohydrates in a waffle cup

Guys, after completing our practical work, tell me what are the differences and similarities between ice cream and fruit ice?

The guys, using a constructor for modeling molecules and a slide, assemble a glucose model

Children do hands-on work using flashcards and a slide

Do the work and come to a conclusion about the durability of the dye.

They carry out work and draw conclusions about the presence of citric acid in the fruit ice and its absence in the ice cream.

They do the work, observe the blue coloration and conclude that there are carbohydrates in the ice cream and the absence of carbohydrates in the fruit ice.

They perform work, observe a bright purple coloration in the filling and conclude that it contains protein (biuret reaction)

They do the work, observe the blue coloration on the waffle cup and conclude that it contains carbohydrates, namely starch.

Children call the presence of citric acid and the lack of milk protein in the fruit ice?

Slide 8

Constructor

Slide 9

A set for practical work,

practical instruction card

Carbohydrates, monosaccharides

The structure of the glucose molecule

Qualitative reactions to carbohydrates, proteins.

Lemon acid

Functional groups

Cognitive : search for information using the suggested resources

Communicative: ability to organize joint activities with partners

VI ... Incorporation of new knowledge into the knowledge system and repetition

Target.

Enabling new
knowledge into the system of the studied material.

Summarizing everything that we have learned today, let's try to discuss several existing myths about ice cream.

Summing up the results of our today's lesson, let's try to develop recommendations on how to choose the right ice cream and use it without harm to health.

Children express their opinion about myths and argue it based on the knowledge gained

Slide 11

Slide 12

Personal: the ability to manage your cognitive activity

Communicative: the ability to enter into a dialogue and participate in a collective discussion of the problem, to argue their position

Vii ... Reflection

Target.

Awareness by students of their learning activities, self-assessment of the results of their activities and the whole class

At the end of our lesson, I ask you to color the drawing of the cup in those colors that characterize your opinion about our meeting today.

In memory of your lesson, take our brochures!

Thanks for your work! Well done!

Color the drawing and attach it to the board

Ice cream cone drawing and colored pencils

Brochures

Regulatory: skillcorrelate your actions with the planned results; mastering the basics of introspection and self-esteem