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Ice cream milk technological card. Coursework: Ice Cream Production and Packaging Technology

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, powdered sugar, cocoa powder, emulsifiers are used, 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 stage of the ice cream production process 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.

The technological process for the production of ice cream is shown in Fig. 1

Rice. 1. Diagram of the technological process for the production of ice cream

Conventionally, the technological process of ice cream production can be divided into two stages: preparation of an ice cream mixture (this stage includes such operations as mixing, filtering, pasteurization, homogenization and ripening of the mixture) and directly obtaining the ice cream structure, which is finally formed during the subsequent refrigeration processing of ice cream ( the operations of this stage include freezing mixtures, filling and hardening ice cream).

2.1 Technological process for the production of hardened ice cream

Despite the significant variety in the assortment, the production of ice cream, with some changes, is carried out according to the general technological scheme and consists of the following operations: acceptance of raw materials, preparation of raw materials, mixture preparation, pasteurization of the mixture, homogenization of the mixture, cooling and maturation of the mixture, freezing of the mixture, packing and hardening of ice cream, packaging and storage of ice cream.

Acceptance of raw materials.

All raw materials necessary for the production of ice cream are stored in chambers, in which the temperature and air humidity corresponding to each group of products are maintained. Whole milk, skim milk, cream, buttermilk and whey are refrigerated in milk storage tanks before processing.

The required amount of raw materials for the preparation of the mixture is determined according to the corresponding recipes. However, in some cases, when there is no complete set of raw materials or raw materials have a different composition than in the formulations, it is necessary to recalculate for the available raw materials.

All calculated components of the mixture are weighed and measured in the required quantities, for which large ice cream factories are equipped with electronic strain gauge weighing systems or mechanical weighing machines.

Preparation of raw materials.

All components must be properly prepared before mixing. For this, liquid raw materials (whole milk, skim milk, cream, etc.) are filtered in order to clean it from possible mechanical impurities. All bulk raw materials (sugar, cocoa powder, flour, etc.) are sieved through a sieve with cells of no more than 2 millimeters. Powdered milk products, if necessary, are crushed, ground and sieved through the same sieve.

Powdered milk for better dissolution is thoroughly mixed with granulated sugar at the rate of 2: 1 and dissolved in a small amount of warm milk until a homogeneous mass is obtained.

The surface of the butter is freed from parchment, cleaned, cut into small pieces with the help of butter cutters and melted on coil melts.

When using chicken eggs, first check their freshness, then the eggs are washed in running water, disinfected with a 2% solution of bleach and rinsed with clean water. Eggs freed from the shell, no more than two pieces, are placed in a small bowl. Only after re-checking the freshness, they are poured into a container in which the resulting egg mass, preferably with the addition of granulated sugar, is mixed with a whisk until a homogeneous consistency is obtained.

The preparation of fruits, berries, vegetables and melons begins with sorting them, while separating poor-quality raw materials. Then the stalks are removed from the fruit, the sepals from the berries, from vegetables and melons - the remains of the stems, etc. The raw materials are thoroughly washed. Fruits with a thick skin are blanched, the existing seeds are removed from the fruits, vegetables and melons are cleaned, freed from seeds and cut into pieces. After that, fruits, berries, vegetables cut into pieces, are rubbed or crushed until a homogeneous tender mass is obtained in the form of puree with juice.

The stabilizers are also prepared accordingly. The gelatin is kept for swelling in cold water for at least 30 minutes. The amount of water is determined from the calculation of obtaining a 10% solution of gelatin. After swelling, the gelatin is heated to 55-65 ° C for its complete dissolution and, before adding to the mixture, is filtered through two layers of gauze. Agar and agoroid are prepared as 10% solutions. They are washed first. cold water, then heated for complete dissolution to a temperature of 90-95 C, filtered and introduced into the mixture. Sodium alginate can be added to the mixture in dry form or in the form of a 5% aqueous solution by heating it to 70 ° C. Sodium caseinate and modified gelling starch are introduced into the mixture at a temperature of 35-40 ° C in dry form. For better distribution, they are pre-mixed with one of the dry components.

Mixing up.

The process takes place in baths with a heat jacket and an agitator. As a rule, cheese-making baths are used for this. For a more complete and rapid dissolution and uniform distribution of the components, the mixture is made up in a certain sequence. Liquid products (water, milk, cream, etc.) are introduced into the mixing bath first, heating them to a temperature of 35-45 ° C. With constant stirring, first condensed products and melted butter are introduced into the bath, and then dry and egg products. Last of all, before pasteurization, stabilizers are added.

Processing the mixture.

Processing includes filtration, pasteurization and homogenization.

Filtration of the mixture ... Filtration removes mechanical impurities and undissolved particles of components. To prevent secondary bacterial contamination, filtration (installation of filters) is best done before pasteurization. Usually, pasteurization and cooling units are used, which also include a filter and a homogenizer.

Pasteurization of the mixture ... The increased content of dry substances in the mixture increases its viscosity and has a protective effect on microorganisms. In this regard, more stringent modes of heat treatment of the mixture have been established. Long-term pasteurization of ice cream mixtures occurs at a temperature of 68 ° C with an exposure of 30 minutes, short-term pasteurization at 75 ° C with an exposure of 20 minutes and high-temperature pasteurization at 85-90 ° C with an exposure of 50 seconds. Before pasteurization, the mixture is pumped to the filter, where mechanical impurities and undissolved particles of the components are separated from it. The filtered mixture with a temperature of at least 45 ° C enters the pasteurizer.

Homogenization of the mixture ... The homogenization of the mixture significantly improves the quality of the ice cream and facilitates the further processing of the mixture. In a homogenized mixture, the viscosity increases sharply, depending on its fat content, it increases 5-15 times. In this regard, during maturation or storage in the mixture, no fat settling occurs, which facilitates its further processing. During the whipping process, a mixture with a high viscosity and the presence of a large number of small fat globules absorbs air more easily, and during hardening, the formation of large ice crystals is prevented. As a result, a more plastic ice cream is obtained from a homogenized mixture, with a delicate homogeneous structure, with a well-expressed taste of milk fat, which, moreover, is easier for the body to assimilate.

The homogenization temperature of the mixture must be at least 63 ° C. Lower homogenization temperatures cause fat globules to form in the mixture. During the whipping process, these accumulations of fat globules destroy air bubbles and impair the overrun of the ice cream. The result is a product with a coarser consistency and noticeable grains of fat. In this regard, it is necessary to immediately send the pasteurized mixture to the homogenizer, avoiding a decrease in its temperature.

It was found that the pressure during homogenization of ice cream mixtures is inversely related to the fat content in them. Taking this into account, mixtures for milk ice cream are homogenized at a pressure of 12.5-15 MPa, mixtures for ice cream - at 10-12.5 MPa, mixtures for ice cream - at 7.5-9 MPa. Mixtures for fruit and berry and aromatic ice cream do not require homogenization.

Cooling and ripening of the mixture.

The mixture cooled to a temperature of 2-6 ° C enters insulated containers for maturation and temporary storage. The purpose of cooling the ice cream mixture is to prepare it for ripening, as well as to create unfavorable conditions for the development of microorganisms during storage.

The ripening of the ice cream mixture is carried out at low temperatures. During the ripening of the mixture, about 50% of the milk fat hardens, caused by the crystallization of certain glycerides. Milk proteins and stabilizer swell during aging, absorbing moisture, and some components of the mixture are adsorbed on the surface of fat globules. As a result, the viscosity of the matured mixture increases, and the amount of free water decreases, which prevents the formation of large ice crystals during the freezing of the mixture. During freezing, the ripened mixture absorbs and retains air more intensively, which improves its overrun and provides a delicate structure of the ice cream.

The maturation time depends on the hydrophilic properties of the stabilizer used. When gelatin is added to the mixture, the maturation process lasts at least 4 hours. The use of agar and agaroid, which are highly hydrophilic, excludes the maturation process. In this case, the mixture can be sent to freezing immediately after cooling. If for some reason the cooled and matured mixture cannot be sent for further processing, it can be stored in isothermal containers at a temperature of 2-6 ° C for 24 hours.

Freezing the mixture.

This operation is fundamental in the production of ice cream, during which the mixture turns into a creamy, partially frozen and expanding mass. In a cooled mixture, from 1/3 to 1/2 of all water is in a free, unbound form. In the process of freezing, it is this water that freezes and turns into small ice crystals. Depending on the type of ice cream produced and on the freezing temperature, 29-67% of all free water is frozen. The consistency of ice cream also largely depends on the size of the resulting ice crystals, which should not exceed 100 microns. With proper freezing of moisture, the product acquires a fairly dense creamy structure, without noticeable ice crystals.

During freezing, the ice cream is saturated with air, which is evenly distributed throughout the mass in the form of bubbles with a diameter of no more than 60 microns. As a result of air saturation, the volume of the frozen mixture increases by 1.5-2 times.

The most advanced equipment for freezing a mixture are continuous freezers, in which the process takes place instantly and the resulting product is of high quality.

The mixture, air is supplied to the freezer and the ice cream is unloaded by force, under pressure. Therefore, in a frozen mixture under a pressure of 0.5-0.8 MPa, air bubbles are in a compressed state. When leaving the freezer, falling into normal pressure conditions, air bubbles increase in volume, which, in turn, increases the volume of ice cream, that is, increases its overrun. The frozen mixture comes out of the freezer with a temperature from minus 3 to minus 5 ° С and overrun reaching 100%.

A decrease in the overrun of ice cream sharply reduces its quality, the product acquires a dense consistency with a coarse structure. If the overrun is too high, a snow-like consistency appears, which also reduces the quality of the product. For milk-based ice cream, overrun is recommended 70-100%, for fruit and berry and aromatic types - 35-40%. Determine the overrun by the gravimetric or volumetric method.

Packing and hardening of ice cream.

The ice cream coming out of the freezer immediately goes for filling. By the type of packaging, the industry produces bulk and packaged ice cream. Bulk ice cream is packed in large containers: sleeves or boxes made of corrugated cardboard with a capacity of no more than 10 kg. The sleeves filled with ice cream are tightly closed with lids, under which spacers of parchment, parchment or plastic wrap are placed. Each sleeve is supplied with a marking tag and sealed. Corrugated cardboard boxes have polyethylene liners, which, after filling with ice cream, are tightly closed using heat seal or adhesive tape. Outside, the boxes are covered with paper tape and each of them is marked.

Packaged ice cream is produced in small portions, weighing from 50 to 250 g, in the form of single-layer and multi-layer briquettes, cylinders, rectangular parallelepipeds or truncated cones. Ice cream can be with or without waffles, covered with or without icing, packaged in a label or bag, popsicle-like, paper or polystyrene cups, paper or foil boxes, wafer cups, cones, tubes and cones. Packaged ice cream is also produced with a mass of 0.5; 1 and 2 kg in cardboard boxes, as well as in the form of cakes and muffins weighing 0.25; 0.5; 1 and 2 kg.

To make the ice cream more durable, it is hardened. This process is longer than freezing.

In the process of hardening, new ice crystals are formed and they grow together into a rigid crystallization framework. As a result, the ice cream acquires a dense consistency and high strength. In the process of hardening, the total amount of frozen free water in ice cream reaches 90%, and the temperature in the thickness of a portion of well-seasoned ice cream ranges from minus 10 to minus 18 0 С. In the remaining small amount of water, the concentration of sugar and salts greatly increases; to freeze such solutions, a temperature is required from minus 50 to minus 55 0 С.

Ice cream is hardened in special hardening chambers, freezers or Eskimo generators. The duration of hardening affects the quality of the finished product. When the water in ice cream is quickly frozen, small ice crystals will form, and it will have a more delicate consistency. It is possible to significantly reduce the duration of ice cream hardening by applying forced air circulation in the chamber. If, with natural air circulation in the chamber with a temperature of minus 22 ° C, ice cream hardening in the sleeves continues for at least 24 hours, then with increased air circulation, the speed of which is 3-4 m / s, it is reduced to 10-12 hours.

Freezers are rectangular steel well-insulated chambers with an endless chain conveyor on which ice cream cradles are fixed. Inside the chamber there are evaporator batteries, in which ammonia boils, and the air temperature in the apparatus drops to minus 30 ° C. Special fans blow air through the batteries, which speeds up the hardening process. When the conveyor moves inside the chamber, the ice cream is blown with cold air and hardened in 35-45 minutes.

For the production of popsicles, there are special automated flow lines. They include carousel-type eskim generators, in which ice cream is hardened.

At modern enterprises, the processes of packing and hardening ice cream are completely mechanized and carried out on production lines. The structure of such lines, as a rule, includes a continuous freezer, an automatic dispenser and a freezer connected by a system of conveyors. Depending on the type of filling, wrapping machines are included in the line. The use of production lines in the production of ice cream eliminates heavy and monotonous manual operations, increases labor productivity and product quality.

Glazing of ice cream.

Ice cream glaze is produced according to recipes, which include chocolate couverture, cocoa butter, cocoa powder, powdered sugar, premium unsalted butter. To make the glaze, the butter is slowly heated at a temperature of 35-38 ° C in boilers with steam or water heating, cocoa powder or chocolate couverture is added to the melted butter (cocoa powder is pre-mixed with icing sugar). The whole mass is thoroughly mixed and poured from the kettle in small portions into the enrobing trays. At temperatures above 40 ° C, the mixture separates into its constituent parts and the oil floats up. Such overheated icing does not fit well on the popsicle. Reheating gives the glaze a greasy taste, so it is prepared in an amount that does not exceed the daily requirement.

Packaging and storage of ice cream.

Containers used for packaging, storage and transportation of ice cream are divided into consumer and transport containers. Consumer containers are disposable containers. This includes labels and bags for wrapping small-packaged ice cream, as well as paper cups and boxes in which ice cream portions are placed. The material used for containers must be completely harmless to the human body and must not impart foreign tastes and odors to ice cream after prolonged contact. For better preservation of the product, it is necessary that it be waterproof and moisture-proof, grease-proof and fat-resistant, have low gas, vapor and aroma permeability and good frost resistance.

Labels and sachets are made of glassine, parchment, lacquered cellophane, laminated and laminated foil paper. Cups - made of paper and cardboard with a water-resistant food grade or polystyrene. Ice cream boxes with a capacity of 0.25 kg are made from white cardboard with a waterproof coating or from laminated foil.

In a transport container, the product enters the distribution network. Small-packaged ice cream, boxes with cakes and large-packaged ice cream weighing 0.5-2 kg are placed in corrugated cardboard boxes. Boxes made of cardboard can be used. For the delivery of small-packaged ice cream, two-shift insulated containers with a capacity of 20-25 kg are also used.

Isothermal containers and sleeves are reusable containers.

Before dispatch, hardened ice cream is packed in cardboard boxes (preferably from corrugated cardboard, 2.4-6 kg net, depending on the type of packaging) and sent to storage chambers with a temperature of -18-25 ° C and a relative humidity of 85-90%. Temperature fluctuations in the chamber should not exceed ± 3 ° С, and during long-term storage of ice cream they are not allowed at all. Packaged ice cream, depending on the type, can be stored for up to 2 months. When released from the enterprise, the temperature of dairy ice cream should not be higher than -10 ° C, for fruit and berry and aromatic ice cream - not higher than -12 ° C.

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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.

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