To make the ice cream taste smooth and reduce the production of ice slag, it is necessary to explain from several aspects of using ice cream machine.
1. The ratio of ice cream powder to water is wrong. If you add too much water, please control it strictly according to the ratio of ice cream powder.
2. The slurry is not evenly stirred and requires sufficient stirring time.
3. After cleaning the ice cream machine, the water in the cylinder is not drained. 4. The standing time is not enough.
The slurry after mixing evenly needs to stand for more than 15 minutes (
It is better to stand for a little longer, and it can be stirred multiple times during the period)This process is called aging.
You will find that the aged ice cream liquid becomes very thick.
This will make the produced ice cream cake more delicate and the puffing effect better.
5, the use of ice cream machine or ice cream powder quality is not good, resulting in a low rate of ice cream puffing, and ice residue.
6. The most common phenomenon is that the ice cream just produced in the morning tastes particularly smooth, at a certain time period such as 1-
The 2-hour ice cream machine did not produce any sales, and the produced ice cream tasted rustling.
The main reason for this phenomenon is that ice cream has not been sold in the ice cream machine for a long time, and the ice cream in the ice cream machine refrigeration tank has been melted repeatedly-Frozen-Melting-
Such a process of freezing causes crystallization of water in the ice cream feed, so the above phenomenon will occur. The solution is to connect the ice cream with a clean container and pour it into the storage tank to melt and reproduce, and output sales as soon as possible.
Finally, the conclusion is drawn: most of the reasons for finding ice residue in ice cream machines are puffing effect problems!