Rush on the hot search!Zhong Xue high at 31 degrees at room temperature for 1 hour?Just now, Zhong Xuegao responded ... this kind of glue was added inside ...

On the evening of July 2nd, the topic of "Zhong Xue's 31 degrees at room temperature for 1 hour" appeared on the hot search.

It is understood that recently, some netizens said that after 1 hour after the room temperature was placed at about 31 ° C.

Zhong Xue Gaochang responded that the melting of ice cream will be sticky. In order to increase the viscosity of the ice cream, a small amount of Kara gum is added.

On the evening of July 2, Zhong Xuegao's official Weibo responded to the topic:

A response to the problem of non -melting problems in the online biography of Zhongxue Gaohai Salt Coconut Products:

Answer: There is no non -melting ice cream, with high solid objects and small water. After completely melting, it is naturally viscous, and it will not completely spread into a pool of water, and the solid can not become water no matter how it melts.

The melting is sticky because the main ingredients in this product formula are milk, rare cream, coconut milk, refining milk, whole milk powder, ice egg yolk, etc. The product itself is about 40%. Outside of the water, the formula does not add additional drinking water.

At the same time, for adding problems, in order to maintain the good flavor and form of the product during the shelf period, the product only uses a very small amount of food emulsion thickening agent, and it can be added strictly in accordance with relevant national standards.

Related reading: The faster the ice cream and the ice cream melted, the better?

What is the "non -turquoise" ice cream and ice cream?

Misunderstanding 1: See the melting speed to judge how much the "glue" content of ice cream

"Hurry up, otherwise it will turn" is a sentence that everyone often says when eating ice cream. With the continuous improvement of everyone's attention to the quality of ice cream, the rapid and slowing of ice cream melting has also become the direction of everyone's attention.

In order to observe the melting speed of snow cake, we selected the common hawthorn flavor ice cream (left), yogurt -flavored ice cream (middle) and milk coffee flavor ice cream (right) for comparison. After three ice cream removed the room for ten minutes, the appearance did not change significantly.

After half an hour, observe that hawthorn flavors and yogurt flavors of ice cream signs significant melting. Some of them have become liquid, the cake body becomes soft and collapsed, and the appearance of milk coffee flavor ice cream has not changed significantly.

Three ice creams are observed in about 50 minutes after taking out the cold cabinet. The hawthorn taste and yogurt taste ice cream have been completely melted, and the milk coffee flavor ice cream is slightly melted around. The shape of the ice cream is still clearly visible. Turn into liquid state.

It is not difficult to find that the three different flavors of ice cream melted in the same environment is different. The melting speed of hawthorn and yogurt taste ice cream is faster, while the milk coffee taste ice cream is relatively slow. In fact, there are many factors that affect the melting speed of ice cream. Cream, cream, and whole -fat milk powder with high content of raw materials such as water cream is slower than the melting speed of the ice cream with water as the main raw material.

The quality of ice cream depends to a large extent on its total solid content, such as protein and fat content. The solid of ice cream can be understood as the dry substance after removing water in the ice cream, which is the source of nutrients in the ice cream. The requirements of the national standard "GB/T 31119-2014 Frozen Drinks Ice Cream" are greater than equal to 20%. Take a product called "Sea Salt Coconut" as an example. The content of fat + carbohydrate roughly estimates that its solid content is about 40%, which is much higher than that of national standards.

Generally speaking, the higher the total solid and protein content, the higher the quality of the ice cream, the high solid content, and the relatively small proportion of water, and the slow melting speed is normal.

Misunderstanding 2: products with food additives are unsafe

When it comes to food additives, many people have a misunderstanding that food additives are unhealthy. However, in fact, the scope and usage of food additives in the national standards clearly specify that the use of food additives within the scope of standards is safe. The thickener is a kind of additive widely used in foods. The thickest agent can be seen in foods such as jelly, eight treasure porridge, and Tremella bird's nest. The main role is to improve and increase the viscosity of food and maintain the darkee food. , The color, aroma, taste and stability of jelly foods, improve the physical properties of food, and make food lubricating pawn.

For example, the Kara gum often used in ice cream, according to the requirements of the GB 2760-2014 "Food Additives Use Standards", in ice cream and ice cream frozen drinks, can be "used in moderation according to production."

In fact, adding too much thickening agent in production companies may affect the flavor of the product and make the product taste too thick. Often it is a lower cost of ice cream, because the solid content is not high and the taste is thinner. Manufacturers will consider increasing the amount of thickening agent and simulate a fuller taste.

There are many factors that affect the melting of ice cream. Generally speaking, ice cream with high solid content is slower than the ice cream with water as the main raw material.

Regarding how to choose ice cream, everyone mainly depends on the ingredient list. If you choose dairy products, the quality will be better.

Source: Daily Economic News

Edit: Liu Yuhong

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