RU64864U1 - ICE CREAM PRODUCTION LINE - Google Patents

Abstract

The technological line for the production of ice cream relates to the field of production of dairy products, mainly to the complex of equipment for the manufacture of frozen confectionery products, and can be used at enterprises for the production of ice cream. The line includes a raw material preparation section with a long pasteurization bath and a storage tank equipped with upper and lower nozzles, a freezer, a packing unit and a hardening chamber. Additionally, it contains a means for supplying a filler based on particles of roasted cereals, which makes it possible to increase the nutritional value of the finished product, 2 zp f-ly, 2 ill.

Description

The utility model relates to the field of production of dairy products, mainly to the complex of equipment for the manufacture of frozen confectionery, and can be used in enterprises for the production of ice cream.

A device for the production of ice cream, including a site for the preparation of raw materials and a freezer with a measuring bath and means for the exit of the finished product (see the book by V. D. Surkov "Technological equipment of the dairy industry", M., 1970, Food industry, p. 438 -439).

The known device allows you to produce the finished product only in the form of mass, which, when sold, can be decomposed into portioned containers manually, which requires additional labor costs and does not comply with modern hygiene standards.

An ice cream production line is also known, including a raw material preparation section with a long pasteurization bath and a storage tank equipped with upper and lower nozzles, a freezer, a packing unit, and a hardening chamber (see the book by N. I. Tombaev, “A Handbook for Equipment for Dairy Enterprises,” M., 1967, Food Industry, pp. 388-390).

This technical solution is the closest to the claimed combination of essential features (prototype).

According to the prototype, the production line contains a packing unit and a hardening chamber, which eliminates the need for manual unfolding of the finished product in portioned containers and more meets hygiene requirements.

However, the well-known technological line, taking into account its components and assemblies, allows you to produce only ordinary ice cream of a certain nutritional value.

The objective of this utility model is to create an ice cream production line that would increase the nutritional value of the finished product.

To solve this problem, an ice cream production line, including a raw material preparation section with a long pasteurization bath and a storage tank equipped with upper and lower nozzles, a freezer, a filling unit and a hardening chamber, according to a utility model, additionally contains a means for supplying a filler based on roasted cereal particles.

The introduction of a means for supplying a filler based on roasted cereal particles into an ice cream production line makes it possible to increase the nutritional value of the finished product due to the dietary fiber contained in the indicated filler, flavoring and aromatic substances.

In the future, the utility model is illustrated by a description of specific options for its implementation and the accompanying drawings, which schematically depict:

Figure 1. Ice cream production line (filler feed with particles of 150 microns).

Figure 2. Ice cream production line (filler supply with particles with a particle size of 1000 microns).

The ice cream production line includes a raw material preparation section consisting of a long pasteurization bath (VDP) 1, filter 2, homogenizer 3, heat transfer unit 4, and storage tank 5 with upper 6 and lower 7 pipes, freezer 8, filling unit 9, and hardening chamber 10.

The technological line for the production of ice cream also contains a means for feeding the filler 11. With a particle size of the filler (roasted cereals) of 150 μm, the means 11 for feeding it is made in the form of a dispenser of paste-like masses and is associated with the VDP 1 (Figure 1).

When the particle size of the filler (roasted cereals) is 1000 μm, the means 11 for its supply is made in the form of a mixer for dry components and connected by pipelines to the lower 7 and upper 6 pipes of the storage tank 5 (Figure 2).

All units of the line are interconnected by pipelines and centrifugal pumps (not shown).

The technological line for the production of ice cream works as follows.

Raw materials (whole milk, whey and milk powder, sugar, a stabilizer, fat-containing products) in accordance with the recipe and process instructions are loaded into the VDP 1. At this point, from the cereal component (if its particle size is 150 μm), which can be selected wheat, rye, barley and buckwheat, by dilution with water and stirring when heated (to eliminate the powdery odor), a paste-like mass is prepared, which is also supplied from the means 11 to the VDP 1 (Figure 1). Here the mixture is cooked with constant stirring. Then the mixture passes through a filter 2, a homogenizer 3, a heat exchange unit 4 and is fed into a storage tank 5. The mixture ripens within 4 hours. The ripened mixture is fed into the freezer 8 and then to the filling unit 9 for packaging in consumer packaging, and from there the packaged finished product to the quenching chamber 10 and then for storage or sale.

In the case when the filler particles are 1000 μm, it is not necessary to prepare a paste-like mass from them. The tool 11, for these circumstances, is made in the form of a mixer for dry components, connected by pipelines to the lower 7 and upper 6 pipes of the storage tank 5 (Figure 2). From means 11, the filler is added directly to

matured in a storage tank 5 mixture. For this, the mixture from the storage tank 5 is fed through the pipeline connected to the lower pipe 7 to the tool 11, at the same time the desired amount of filler is filled into the medium 11, mixed and the resulting mixture with the filler is fed back to the storage tank 5 through the pipe connected to its upper pipe 6 .

Further, the process is conducted in the same way as in the first case.

Thus, the introduction of a means for supplying a filler based on roasted cereal particles into the ice cream production line makes it possible to increase the nutritional value of the finished product.

Claims (3)

1. An ice cream production line including a raw material preparation section with a long pasteurization bath and a storage tank equipped with upper and lower nozzles, a freezer, a filling unit and a hardening chamber, characterized in that it further comprises a filler for feeding filler based on roasted cereal particles. 2. The technological line for the production of ice cream according to claim 1, characterized in that the means for feeding the filler is made in the form of a dispenser of glue-steroid mixtures and is associated with a long pasteurization bath. 3. The ice cream production line according to claim 1, characterized in that the means for feeding the filler is made in the form of a mixer for dry components and is connected by pipelines to the lower and upper pipes of the storage tank.