KOLEJ UNITI
FACULTY OF HALAL INDUSTRY MANAGEMENT
DIPLOMA IN HALAL INDUSTRY MANAGEMENT
INTRODUCTION TO HALAL INGREDIENTS IN FOOD PROCESSING
DHH 4113
STUDENT NAME:
MUHAMMAD NUR AIMAN BIN KAMARUDIN
MATRIC NO.:
19200099
TITLE:
ICE-CREAM PROCEESING FLOW
LECTURER NAME:
SIR AIDIL FITRI
PROCESSING FLOW
The basic steps in the manufacturing of ice cream are generally as follows:
Blending
Pasteurization
Homogenization
Aging the mix
Freezing
Packaging
Hardening
Batch Pasteurization Homogenization Cooling
Blending
Continuous Pastuerization/Homogenization/Cooling
Liquid Dry
Ingredients Ingredients
Air Incorporation
Continuous Freezing
Aging
Packaging
Batch Freezing/Whipping
Flavour/Colour
Particulate
Addition
Addition
Hardening Storage/Distribution Customer
DETAIL EXPLANATION
Blending
First the ingredients are selected based on the desired formulation and the calculation of the
recipe from the formulation and the ingredients chosen, then the ingredients are weighed
and blended together to produce what is known as the "ice cream mix". Blending requires
rapid agitation to incorporate powders, and often high speed blenders are used.
Pasteurization of Mix
The mix is then pasteurized. Pasteurization is the biological control point in the system,
designed for the destruction of pathogenic bacteria. In addition to this very important
function, pasteurization also reduces the number of spoilage organisms such as
psychrotrophs, and helps to hydrate some of the components (proteins, stabilizers).
Homogenization of Mix
The mix is also homogenized, which forms the fat emulsion by breaking down or reducing
the size of the fat globules found in milk or cream to less than 1 µ m. Two stage
homogenization is usually preferred for ice cream mix. Clumping or clustering of the fat is
reduced thereby producing a thinner, more rapidly whipped mix. Melt-down is also improved.
Aging of Mix
The mix is then aged for at least four hours and usually overnight. This allows time for the fat
to cool down and crystallize, and for the proteins and polysaccharides to fully hydrate.
Freezing/Whipping of Ice Cream
Following mix processing, the mix is drawn into a flavour tank where any liquid flavours, fruit
purees, or colours are added. The mix then enters the dynamic freezing process which both
freezes a portion of the water and whips air into the frozen mix. Mix is pumped through
freezer and is drawn off the other end in a matter of 30 seconds, (or 10 to 15 minutes in the
case of batch freezers) with about 50% of its water frozen. There are rotating blades inside
the barrel that keep the ice scraped off the surface of the freezer and also dashers inside the
machine which help to whip the mix and incorporate air.
Hardening
After the particulates have been added, the ice cream is packaged and is placed into a blast
freezer at -30° to -40° C where most of the remainder of the water is frozen. Below about
-25° C, ice cream is stable for indefinite periods without danger of ice crystal growth;
however, above this temperature, ice crystal growth is possible and the rate of crystal growth
is dependant upon the temperature of storage. This limits the shelf life of ice cream.
