Introduction to the production method of jujube tea ice cream

### Date Tea Ice Cream Production Process

**Ingredients**:

- Date pulp: 10%

- Whole milk powder: 8%

- Heavy cream: 11%

- White sugar: 12%

- Stabilizer and other food additives: 0.65%

- Water: 58.35%

#### **Production Steps**:

1. **Mixing Ingredients**:

Combine white sugar, stabilizer, whole milk powder, heavy cream, red date pulp, and water in a mixing tank.

2. **Homogenization**:

Homogenize the mixture at 75°C and 13–15 MPa to ensure a uniform texture.

3. **Sterilization**:

Heat the mixture to 85°C and hold for 15 seconds to sterilize.

4. **Cooling**:

Rapidly cool the mixture to 4–5°C using a plate heat exchanger.

5. **Aging**:

Age the mixture at 2–4°C for 8–12 hours, adding flavoring during this stage.

6. **Freezing**:

Freeze the aged mixture in a freezer.

7. **Filling and Packaging**:

Pour the frozen mixture into molds, package with laminated film paper, and store in a cold storage at -25 to -30°C.

8. **Inspection**:

Inspect the final product to ensure quality before release.

#### **Key Processing Points**:

- **Red Date Syrup Preparation**:

- Select ripe, firm-fleshed red dates with a strong aroma.

- Bake at 70°C for 30 minutes, then at 85°C for 1 hour until the flesh shrinks and skins open.

- Add acid to expand the flesh, then simmer in a double-layer pot for 1 hour.

- Enzyme-treat, pulp, and filter to obtain red date syrup.

- **Sugar Solution Preparation**:

- Dissolve white sugar and stabilizer in warm water.

- Mix with whole milk powder, cream, and red date pulp.

- **Homogenization and Sterilization**:

- Ensure fine granulation through homogenization and sterilize at 85°C for 15 seconds.

#### **Final Product**:

- Store the packaged ice cream in a cold storage at -25 to -30°C until distribution.