Experiment
Autor: shafikazin • April 25, 2017 • Lab Report • 1,165 Words (5 Pages) • 606 Views
INTRODUCTION
Ice cream is a frozen blend of a sweetened cream mixture and air, with added flavorings. A wide variety of ingredients are allowed in ice cream, but the minimum amounts of milk fat, milk solids (protein + lactose + minerals), and air. Ice cream must contain at least 10% milk fat, and at least 20% total milk solids, and may contain safe and suitable sweeteners, emulsifiers and stabilizers, and flavoring materials. The production of ice cream involves mixing the ingredients together, followed by pasteurisation; which reduces the number of non-pathogenic bacteria.
After pasteurisation, homogenisation takes place, a process to allow the distribution of fat into as many separate small fat globules as possible. After homogenisation there is a cooling and aging process. The mixture is left to age for 24 hours and during this time all the dry ingredients are hydrated and the fat is crystallised. The product is then frozen in a continuous freezer and air incorporation takes place. When the ice cream leaves the continuous freezer at -5ºC, approximately 50% of the water is frozen. The final process is hardening, which freezes out most of the water at -40ºC.
Each ingredient selected for the production of ice cream has specific functions during production and are chosen specifically for their effect on the final structure and eating quality of the product (Goff ,Verespej and Smith,1999)
OBJECTIVE
- To prepare soft ice cream and hard ice cream
- To determine the sensory evaluation for hard ice cream and soft ice cream
- To determine the difference between hard ice cream and soft ice cream
EQUIPMENTS
- Soft ice cream machine, Hard ice cream machine, Analytical balance, Top loading balance, Homogenizer, Stove , Container, Thermometer, Spoon, Vessel and Ladle
INGREDIENTS
FORMULATION (HARD ICE-CREAM)
- Full cream evaporated milk 600g, Butter 100g, Sugar 240g, Flavour 0.90g, Stabiliser and emulsifier 9.0 g and Water 1000g
FORMULATION (SOFT ICE-CREAM)
- Full cream evaporated milk 1000g, Butter 250g, Sugar 500g, Flavour 3.0g, Stabiliser and emulsifier 35.0 g and Water 3500g
PROCEDURE
[pic 1]
RESULT
Characteristics | 1 | 2 | 3 | 4 | 5 |
Colour | Very dislikes | Slightly dislikes | Either dislikes nor likes | Slightly likes | Very likes |
Taste | Very not sweet | Slightly not sweet | Moderate sweet | Slightly sweet | Very sweet |
Hardness | Very soft | Slightly soft | Either soft nor hard | Slightly hard | Very hard |
Grittiness | Very not gritty | Slightly not gritty | Moderate gritty | Slightly gritty | Very gritty |
Viscosity | Very thinner | Slightly not thinner | Either thinner nor thicken | Slightly thicken | Very thicken |
Milkiness | Very not milky | Slightly not milky | Moderate milky | Slightly milky | Very milky |
Meltiness in mouth | Very not melt | Slightly not melt | Moderate melt | Slightly melt | Very melt |
Aftertaste | Very not acceptable | Slightly not acceptable | Moderate acceptable | Slightly acceptable | Very acceptable |
Table 1: Indicator of Sensory Evaluation of Ice-Cream
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