The ratio of raw materials is one of the key factors affecting the taste of ice cream. The water content of ice cream slurry should be controlled between 60% and 65% to ensure that the ice cream is neither too hard nor too soft. At the same time, the mixing ratio of egg yolk and raw milk is also crucial. The cross-linking agent in egg yolk can lengthen the molecular chain of the ice cream system, thereby improving the taste. In addition, sugar, fresh milk, vegetable oil and other ingredients can be added in appropriate amounts to enhance sweetness and smoothness, but care should be taken to control the ratio to avoid overly sweet taste or overly thick texture.
During the stirring process of table soft ice cream machine, speed and time will affect the taste of ice cream. When stirring, the speed should be controlled at medium speed so that the bubbles of the cream will not burst or be too large, thus producing a delicate and dense taste. At the same time, the stirring time should also be moderate to ensure that the ice cream base is fully foamed and evenly mixed.
The freezing process is a key link in adjusting the taste of ice cream. First, the prepared mixture should be precooled to about 0-4℃, and then transferred to the table soft ice cream machine for freezing. During the freezing process, it should be stirred slowly at a low speed until the ice cream doubles in volume. After that, transfer it to a box and put it in the freezer, and turn it over and stir it regularly, repeating several times until the volume expands 4 to 5 times. This process helps prevent ice crystals from being too large and maintains the delicate taste of ice cream.
Table soft ice cream machines usually have a hardness setting function, which users can adjust according to their personal taste. Generally speaking, the hardness setting value between 5 and 7 is the most commonly used range, and the ice cream produced has a moderate taste. In winter, the indoor temperature is low, and the hardness can be adjusted lower; in summer, the indoor temperature is high, and the hardness can be adjusted higher. In addition, according to product requirements, if you need to make softer ice cream, you can adjust the hardness a little lower; otherwise, adjust it higher.
The state of the table soft ice cream machine will also affect the taste of ice cream. For example, severe scraper wear or low machine cooling efficiency may lead to poor ice cream taste. Therefore, regular inspection and replacement of worn scrapers and ensuring that the machine is in a good cooling state are important guarantees for making high-quality ice cream.
The temperature of the raw materials also has a certain impact on the taste of ice cream. If the temperature of the raw materials is too high, it may cause the ice cream to form larger ice crystals during the freezing process, which will destroy the taste. Therefore, before making ice cream, the raw materials should be cooled to a suitable temperature, which will be more conducive to making ice cream with a suitable taste.
The storage method of ice cream is also important. After making it, the ice cream should be stored in the freezer as soon as possible, and avoid frequent opening and closing of the freezer door to prevent the ice cream from melting and refreezing due to temperature fluctuations, thereby affecting the taste. In addition, regularly stirring the ice cream in the freezer can also help maintain its delicate taste.
By adjusting the raw material ratio, stirring process, freezing control, hardness setting, machine status, raw material temperature, and post-storage, we can make table-top soft ice cream with a delicate taste and rich flavor.
