Abstract
In this research the results of analytical studies are presented, which prove the lack of data on influence of aging process on dispersion of structural elements in ice cream with fat mass fraction of 6% or less, and experimental studies on definition of dispersion of air phase and ice crystals in milk ice cream. It was found that the process of the mix aging doesn’t significantly affect the dispersion of air phase and ice crystals in ice cream with fat mass fraction of 3%. In ice cream with fat mass fraction of 6%, made from a mix, the dispersion of the air phase increased along with the aging process, and the size of almost all air bubbles were less than 50 microns. At the same time the dispersion of ice crystals increased by no more than 10%. The decrease in dispersion of the air phase during the storage period was observed, mostly in ice cream with a fat mass fraction of 6% produced of the cured mix. The research results have the practical importance as they justify the need for the aging process in the production of ice cream with a low mass fraction of fat and determine the necessity of further research in this area.
Highlights
The technology of dairy products provides that aging is the process of aging under certain conditions in order to achieve the intended physical, chemical or biochemical changes
Considering the significant effect on the state of the structure and dispersion of the air phase and ice crystals in ice cream mass with the initial viscosity of the mix and its overrun,14 the values of of research these parameters were determined at the first stage as follows (Table 1)
The obtained experimental data prove the positive effect of aging on the dispersion of the air phase in ice cream with a mass fraction of fat of 6% after its hardening, and reduction of air phase dispersion during storage to almost the same level like the ice cream produced of uncured mix
Summary
The technology of dairy products provides that aging is the process of aging under certain conditions in order to achieve the intended physical, chemical or biochemical changes. Aging as an obligatory stage of the technological process of ice cream production was introduced along with the beginning of period of using the systems of stabilization with emulsifiers [1]. The main goal of this process is to achieve physical changes in the fat phase in order to obtain partially demulsified and agglomerated fat in the subsequent freezer process, which helps to stabilize the air phase. Agglomerated fat is able to adsorb on the surface of air bubbles created during freezing process and, as a result, has a positive effect on the air phase stability [3]
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