Pasteurization Function And Principle Of Ice Cream Maker Machine

Ice cream is an artifact that makes people feel good, and the ice cream maker is the magic of making happiness. But often delicious ice cream can be fleeting. How to better preserve the nutrition and natural flavor of ice cream? Telling you a secret "Pap" is the key to solving the problem.

"Pasteur" makes it impossible for bacteria to "crime"

Pasteurization, also known as pasteurization, is named after its inventor, French biologist Louis Pasteur. In 1862, Pasteur invented a disinfection method that can kill germs in milk without affecting the taste of milk, namely pasteurization.

The pasteurization function of the ice cream maker refers to the use of pasteurization technology to kill the vast majority of Escherichia coli in the raw materials in the freezing cylinder and storage tank, reducing the daily disassembly and cleaning time, and extending the disassembly and cleaning time to 14 days.

Pasteurization working process: heating and heating → constant temperature sterilization → cooling → preservation (for sale). During pasteurization, the ice cream material starts to be heated. During the process of material temperature rising, the material temperature keeps rising and is kept above 72℃ for a certain period of time, and the killing of most of the Escherichia coli is completed within the time period of constant temperature. extinguish. Then the system automatically enters the cooling process. When the material temperature drops to the set temperature, such as the storage tank is about 5°C, the ice cream temperature in the freezing mixing tank reaches the ice cream maker forming state for sale.

Pasteurization makes ice cream safe, hygienic, fresh and nutritious! So the pasteurization process is important!