Ice cream research and development engineer, teach you to stay away from the "ice cream assassin"

This summer, the topic of ice cream is constantly. First, the topic of "ice cream assassin" was full of hatred, so that everyone could never buy ice cream anymore. Immediately afterwards, the representative of the "ice cream assassin" "Zhong Xuegao's negative news appeared on the hot search.

Picture source ｜ Weibo screenshot

In response to the news and public opinion, the staff of the Propaganda Division of the Shanghai Market Supervision and Administration Bureau responded to China News Weekly, which has paid attention to the matter and informed the relevant business department.

This is not the first time that Zhong Xuegao has been on the hot search for negative news. Last year, a media found that in 2018 and 2019, Xue Gao was punished by the Shanghai Market Supervision and Administration Bureau for false propaganda. The phrase "cost of 40, whether love wants" by Zhong Xue Gao's founder Lin Sheng also caused netizens to anger; although this statement was ultimately confirmed to be a malicious editing of the platform, netizens' negative comments on it did not eliminate it.

People's Daily commented today: Zhong Xuegao's biggest problem may not be the material, but whether it can support the high price and make people feel worthwhile ... the quality of the product and the consumer experience are the brand that determines the brand Long -term core factors.

The tough response of Zhong Xue Gao's brand may also hurt the consumer experience.

The fruit shell, please go to the ice cream research and development engineer Air to talk about how to avoid the trap "ice cream assassin".

The convenience store will take a shot to see if there are ice cream assassin inside 丨 shooting 呲呲

How to avoid ice cream assassins?

Avoid buying ice cream with excessive propaganda to add some special/expensive/expensive/specific origin/how many raw materials. This kind of eight or nine is an ice cream assassin.

The gross profit margin of traditional cold drink companies is not particularly high, and raw materials account for a large proportion of product costs. Generally, they do not choose too good packaging materials. Therefore, we touch the ice cream with an excellent packaging material in the supermarket, and the price may not be cheap.

It is delicious and affordable ice cream. It is recommended that you try the products produced by the cold beverage factory in Northeast China. There were hundreds of cold drinks in the Northeast more than ten years ago, and now there are about 100 homes. The surviving companies have their own signature products. The cold drink industry is serious in the northeast.

Ice cream sold by the northeast shop 丨 Tuwa Creative

What kind of ice cream is good? Look at the ingredient table

01 See the source of the main nutritional ingredients

Look at the source of oil: Generally speaking, the flavor of milk fat (rare cream, butter, cheese, etc.) is better than vegetable oil (coconut oil, palm oil, butter, artificial cream, etc.).

Source of protein: The flavor of protein in dairy products such as milk powder, milk, milk and other dairy products is better than bean flour.

For crispy or chocolate -flavored ice cream, cocoa or cocoa liquid blocks must be better than cocoa butter.

The ingredient table of a certain ice cream, the chocolate part is used with cocoa butter and cocoa liquid block, which is better than using the cocoa butter.

02 See the "conscience" of raw materials.

If the content of the ingredients in the ingredients of the pre -packaged food is greater than 2%, the more the amount of the addition is sorted. The larger the amount of the addition, the more advanced in the ingredients table, so how much you can add by looking at some expensive raw materials in the ingredient table, how much is added in the ingredient table. Determine the degree of conscience of this product.

Ice cream, ice cream, popsicles

Who is sugar water

Ice cream, ice cream and popsicles. The biggest difference between the three is that there are different requirements for protein and fat content, which are restrained by three different national standards.

Figure 丨 National Standard "Frozen Beverage Boules"

It can be seen through the corresponding national standards that in terms of ingredients, ice cream> ice cream> popsicles. The total solid of ice cream is more than 30%, and the non -lipid milk solids exceed 6%. The expansion of ice cream is also higher than the latter two. However, there are still many products on the market that have reached ice cream standards but claimed to be popsicles in the name.

Some products of some products of Malline can even reach ice cream | Shooting 呲呲

If you want to distinguish between ice cream, ice cream or popsicles, the easiest way is to look at the product type in the backbar. If some are not written, the production standard number is recognized. Ice cream corresponds to GB/T31114, ice cream corresponds to GB/T31119, and popsicles correspond to SB/T10016.

When buying a pre -packaged food, you can pay more attention to the backbone | shoot Azen

Why do some ice cream not melt

There are UP main tests of many ice creams, and the melting speed of different ice cream is large. If you use a lighter to burn, some ice cream will quickly soften under the lighter, but some can be "burned" by the lighter.

After the room temperature is placed for one hour, the degree of melting the ice cream is different 丨 station UP main Xixin

Another UP master "During the fat reduction period needs exercise" test 丨 station B

The ice cream does not melt, and you have to start with two points that have been studied from ice cream production: resistance and preservation. The purpose of resistance is to delay the melting time of ice cream; the preservation type is that even if the ice cream melts, it can keep the shape as much as possible, and do not flow any.

If you melt and freeze the ice cream, you'd better not eat -maybe the microorganisms of the ice cream have exceeded the standard.

01

There are several main factors that affect the resistance of ice cream: puffalism, sugar and sugar alcohols, fat, and some thickeners emulsified agents.

Playing ice cream and ice cream is equivalent to hitting the air inside. The shape of the cake body is supported by the air, so the higher the banded ice cream and ice cream, the less resistance. If ice cream is a direct irrigation product, there is basically no puffed, and its resistance will be better than that of puffed products.

Secondly, sugar, usually the molecular amount (commonly used in ice cream, such as glucose and fructose) with smaller molecular weight (commonly used in ice cream) against the blending is reaction. The larger the addition, the worse the resistance. Glycol alcohol is also the same, and the ice cream adding moss glycol is more resistant to the anticipability of the ice cream with maltol. Ice Cream 丨 Stand Cool Hyllo

Then there is fat. The height of the oil melting point has a great impact on the resistance of ice cream: the higher the oil content, the higher the oil melting point, and the resistance of ice cream is better. If a large amount of cream, coconut oil, or ice cream have chocolate crispy in the ice cream, because these oils have high saturation and the melting point can reach 20 ° C or even 35 ° C, it is relatively difficult to melt.

A certain ice cream nutrition component table 丨 item.jd

There is also a factor that affects the resistance of ice cream: additives, we will talk about this later.

02 preservation type

Sometimes the ice cream has merged, but it has not turned into a pool of water, but maintains a relatively complete form. This is related to the preservation of the following.

The melting chocolate ice cream 丨 station Cool Haelo

Formality, as the name suggests, is the characteristics of the shape of the ice cream. In fact, the temperature fluctuations of cold drink manufacturers in response to the transportation of the transportation and ensuring that the shape of the product will not change greatly. There are also the following factors that affect ice cream and ice cream: the content of solid objects, the degree and additive of the cake body.

The higher the content of the solid object, the less the corresponding water content, and the melted ice cream and ice cream are more likely to maintain the original form.

The higher the patch, the less likely to maintain the original after melting.

The combination of various additives in ice cream can not only give ice cream smooth taste, but also enhance its resistance, slow down the melting rate, and prevent excessive melting collapse.

Emulsions can improve the uniformity and stability of the raw materials so that uneven ice crickets will not form when freezing; it can also "grab" small fat particles in the raw material, lock tiny bubbles, and eventually form soft and delicateness The taste.

The role of a thickener is to make the raw materials more sticky. The commonly used includes Huangyuan glue, Kara gum, Gwaer glue, etc. It can change the crystallization form of water during the frozen process, and it can also make the dissolved ice cream sticky still sticky. Attached to the surface instead of dripping everywhere.

Figure 丨 station Cool Hyllo

As for the Kara rubber that everyone is concerned about, it can indeed improve the resistance of ice cream, but the addition of Kara rubber is usually not large, and the more it is added, the more resistant to melting. It will cause gel and affect ice cream filling. The same is true of other additives, and the more you add, the better.

As for some people found that it is not discovered by a fireproof ice cream, it is actually the same as being placed for an hour. It is not not mellow, but it does not turn into a pool of water. Because of high temperature, the surface of the surface of the surface of the protein and fat is burnt, and the carbonization occurs. Essence

In summary, the ice cream resistance is good because the solid object is high, not completely correct. It is not correct to say that adding a lot of colloidity is not correct. It can only be said that the use of high fat content, high total solid, and an appropriate amount of additives. Create a good resistance and preservation. This kind of ice cream is OK, that is, it is often stabbed.

Poke the video and watch the secret of "ice cream assassin"

Bleak

Ice cream outside the ice cream is because the ice cream is frozen?

Do you have such questions when you buy ice cream? Why do you have so many ice crystals on the surface of the ice cream when you tear up the packaging bag? Where is the ice crystal, is it the ice cream?

There are ice crystals on the surface of the ice cream, which may be caused by ice cream. However, the shape of the ice cream in this part will change more or less, and there will be ice crickets inside, and you can eat it as soon as you eat. For those ice creams with unchanged shapes, the main reason for ice crystals on the surface is because it has been put for a long time, and some of the water in the ice cream are frozen after the water evaporates.

If the cake body is complete, there are ice residue on the surface, it is normal phenomenon 丨 Stand cool hero

Author: Air, Ruan Guangfeng

This article comes from the fruit shell. It must not be reprinted without authorization.

If necessary, please contact [email protected]

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