Химия и химические технологии/6.Органическая химия.

Kishenko A.S

Vlasova I. A.

Donetsk National University of Economics and Trade named after Mikhailo Tugan-Baranovsky

Production and technology of preparation of Ice-cream

Prior to the development and introduction of modern refrigeration, ice cream was a delicacy that was served on special events in families with high incomes. In those days, ice cream production was a matter of laborious. Ice cut out with the help of special equipment from lakes and ponds in the winter and stored in large cellars or at the food stores, closed straw, thus isolating it from external factors. Ice cream by hand, was used for this huge vat, near which were blocks of ice and salt. They were used to reduce the temperature of other components in the tank. Salt water is cooled with crushed ice and salt, in turn, forced the ice begins to thaw - so in the final of this interaction, a mixture of acquired freezing point of water. What is most interesting, if the container was immersed only in water with ice, it gave a more meager results than the combination of salt and ice.

In 1834 there was a breakthrough that relates to the staff for the production of dairy masses. Tom Perkins, first suggested the use of ether in compressor systems, and in another ten years, Tom Masters received a patent for a car, fluff and cooling ice cream. It was a small device that is shaped like a stirrup jar blades inside. His pits were eventually lined with ice or snow mixed with mineral salts.

Since the thirties of the nineteenth century, when the machines for the production of ice cream has become possible to install without any problems at enterprises, dessert was especially popular. In 1843, Nancy Johnson (Nancy Johnson) invented the first small manual machine for production and cooling of ice cream. This was followed by ice cream with fruit water, which, they say, invented Robert Green (Robert Green) in 1874, but in the absence of a patent to confirm these facts can not be. Manual churn, where, again, used to cool the ice and salt was invented in 1846. It allowed to sell products on the spot and helped to avoid this unpleasant situation, as peremorazhivanie product to its acquisition. From the very appearance of the broad masses of ice cream has become rather more popular.

In 1860 appeared the first refrigeration machine for use in industry. Initially apparatus Ferdinand Carré (because it was the name of the inventor) has worked on liquid absorbents, but later - in 1864, cooling element in such a refrigerator was ammonia. The invention of the industrial refrigerator German engineer Carl von Linde in the seventies of the nineteenth century eliminated the need to cut and store natural ice. When in 1926 appeared freezer long-lasting effect is to deliver the ice cream on a grand scale and the industry began to approach his mind today. The most common method of production of ice cream at home - with the help of ice cream makers - this appliance, which mixes the components for ice cream, pre-chilled. Cooling can be either in the refrigerator or by using the old technology of ice and salt, but one should not forget that cooling components salted ice begins to melt. In some ice-cream maker new generation (of course, they are not as common) can be immediately and cool the components. The newest way to manufacture homemade ice cream - add a little liquid nitrogen in the mixture, stirring with a spoon or spatula. Of course, we have that option disappears immediately, but in the West, they even enjoyed a particularly advanced housewives. Ice cream - whipped sugary foods, is made of milk, milk and cream products, butter, whey, buttermilk, products with complex composition of raw materials, oils, fats and proteins, non-dairy origin, with the addition of other ingredients and substances or from the water, Sugars and / or their substitutes, with the addition of other ingredients and substances by freezing.

In production conditions can build hardened ice cream. At catering produce soft ice cream, which resembles cream in consistency.

After cooking the mixture is filtered. The commonly used two-section capacitor filters. The process of filtration is necessary in principle, tk. subsequent equipment critical perceives present in a mixture of lumps of undissolved solids, not to mention the sacking and other "results" in production activity.

Species of ice cream and much and little. For those who are constantly in need of some updates, manufacturers of cold sweets constantly cook something unusual and original. For those who like the taste of childhood - try this flavor again. For those. Who is looking for an exotic - a variety of flavors and shapes. But all the same kinds of ice cream can be counted on the fingers - everything else invent cooks.

In each country, prepare your ice cream: in Italy is gelato, in South Asia - kulfi, Turkey - dondurma, in Malaysia and Singapore - AIS Kasanga. Ice cream may be sharing not only the animals but also on soy or rice milk. Milk-cream is made on peanut butter. There are also types of ice cream in coconut milk.

According to the form and content in our country share this ice cream as cream, creme brulee, choc, horn, cake, frozen juice. Each of them has its own history, covered with romantic legends. For example, it is not known: Was Frank Eppersonu 11 years old when he got the idea of the appearance of choc. It is said that he left unfinished in the frosty night with a glass of sweet water, which was a stick that is used for the agitation. What happened next? Since 1925 Americans have a new form of ice cream - lemonade on a stick.

Who invented the ice-cream-cone remains a question for scientists for many years. This is the issue goes to a separate section, but briefly note that the first mention of the waffle cone cup as a container for ice cream are 1896. Sold them to the trolley Italian immigrant Italo Marchionni on the streets of New York.

Name of dessert, but in combination and varieties of ice cream creme brulee translated several unappetizingly - burnt cream. In the process of its cooking sugar has melted and gradually acquire a dark golden color, but it does not burn. Creme brulee ice cream goes well with ice cream taste a cappuccino, coffee, chocolate and savory vegetables. His well-decorated cookies and wafer rolls.