Mango flavor Ice Cream Powder

1. The issue of the sequence of adding various raw materials: This is a complex problem. Only when one has a thorough understanding of the physical and chemical properties of each raw material can a detailed consideration and arrangement be made, and the right balance can be achieved to achieve success. If there is any oversight, adverse consequences will inevitably occur. We spent a lot of time on this issue, repeatedly considering and consulting, and finally determined the process flow chart. For example, regarding the addition of sugar, when and how much to add appropriately need to be determined. If, like adding sugar to milk powder, it is all added before spray, the product will have a caramel flavor and the ice cream powder made will have particularly strong water absorption. When taken out of the packaging, it may instantly harden. If no sugar is added before spray, it will affect the solubility of the ice cream powder and during the freezing process with water, lumps will form. Finally, a second addition of sugar was determined, and the proportion for each time was also determined.
2. Sterilization: After mixing all the raw materials, the control of sterilization temperature and time is an issue that cannot be ignored. These raw materials are heavy and have gelatinous substances, and their physical and chemical properties are different. If the sterilization temperature and time are inappropriate, it may not achieve the sterilization goal, or it may cause the denaturation and precipitation of certain nutrients to be damaged, failing to meet the physical and chemical indicators. Therefore, the correct sterilization method must be determined.
3. Ultra-high pressure homogenization: This is also an important part in the production of ice cream powder. Ice cream powder requires a fine texture, with the diameter of fat globules being only 1-2 micrometers. Small fat globules attract each other, resulting in the phenomenon of fat aggregation, increasing the viscosity of the raw materials. When the ice cream is mixed with water in the condenser for cooling, it becomes a permanent emulsion suspension, and air also becomes tiny bubbles, entering the ice cream to increase its volume and achieve the required expansion rate.
4. Instant drying: Due to the strong water absorption of ice cream powder, the relative humidity of the exhaust air must be appropriately reduced. To achieve this, several measures have been taken, including reducing the inlet air temperature, reducing the spray volume, and increasing the exhaust air temperature.

Ice cream powder is classified into various flavors based on their taste and texture. The flavors include: original flavor, vanilla flavor, strawberry flavor, chocolate flavor, sweet potato flavor, pineapple flavor, green apple flavor, corn flavor, melon flavor, lemon flavor, mango flavor, matcha flavor, red bean flavor, green bean flavor, blueberry flavor, watermelon flavor, mustard flavor, and so on. With the advancement of technology and the diversification of people's consumption habits, more novel flavors will be successfully developed and will eventually come into the public's view.