Don't take the ice cream you do n’t know, choose the right ice cream, do n’t look at the price?

This article is authorized to reprint from the "three cookers", author: Wei Yiyi

Summer is here, how can you miss the happiness brought by ice cream and ice cream?

Regardless of whether it is a home or going out, a sweet and silky ice cream can make people feel happy.

But now I don't dare to get it. Lying in the freezer's seemingly not amazing, accidentally, he went out for more than ten or twenty yuan when checking out.

Ice cream ice cream is getting more and more expensive, but is the expensive one better? How to choose good ice cream?

The past and present life of ice cream ice cream

In the end, who invented the ice cream, there was no clear record in history.

In the 2nd century BC, the Chinese mixed rice and milk and frozen in the snow; unique, in the West, Alexander Emperor also liked to mix honey or juice into the snow. This is a dessert similar to ice cream.

The origin of modern ice cream is also controversial. Someone consulted Marco Polo's "East and Wen Lu", thinking that the prototype of modern ice cream was a kind of cold drink "milk ice" eaten by people in the Yuan Dynasty.

However, the authenticity of "Oriental See", and the mainstream point of view believes that modern ice cream originated in Florence, Italy in the 16th century.

▲ Esithero -style ice cream (Gelato)

For hundreds of years after the emergence of ice cream, the cost of production and storage and transportation of ice cubes and milk has always been high, which has always been a niche diet in the upper society.

It was not until 1851 that the world's first ice cream factory was born in the United States that ice cream really started to the world.

At the end of the Qing Dynasty, modern ice cream was introduced into China, and the name of ice cream was actually a combination of free translation and transliteration. Ice Cream, Ice = Ice, Cream = Cream, because Cream transliterate "cream" in Cantonese.

At the beginning, Chinese ice cream was basically produced by foreign capital. At first, it was based on restaurants or hotels, such as Tianjin's Lishunde, Koshin, Harbin's Malline, and so on.

Until 1926, Haining Ocean, which Americans opened in Shanghai, introduced cold drinks and began to produce popsicles, becoming the first cold drink factory in China. Although the output is not large, the sales are good, and then the ice cream began to produce ice cream. The "beauty card" ice cream produced was an absolute explosive product at that time.

After 1949, Haining Ocean was attributed to state -owned, and in 1953, it was officially renamed the "Shanghai Yimin Food Factory". The "Guangming brand" cold drink produced was still a place to this day.

In my memory, the first contact when I was a kid was a bicycle or tricycle walking on the streets. There was an ice cream bucket covering a thick quilt in the back. Put the ball into a small bowl, so it is also called "bowl cake".

Later, there were more different packaging popsicles, ice cream, and ice cream. Snowman, double sticks, torch torch, red bean popsicle ... A cheap one dollar can buy four, one dollars and one dollar is definitely a luxury ice cream.

However, in the summer of the late 1990s, almost all the city's small stores hung Nestlé or the ice cream advertisement with Lu Xue, and even replaced their freezers, and the soldiers retired.

It's just that their ice cream is the cheapest one for one dollar, and it is particularly small. The most iconic is probably the cuteness of Lu Xue and Nestlé's kaleidoscope. Three dollars each. Whoever eats one is definitely a celebrity in the classmate circle of the day.

As for the Dream Dragon or Mojue of 8 dollars, it is not what our primary school students should consider at all. Therefore, even in these years, these two ice cream are slowly "awe."

Later, domestic brands like Mengniu and Yili began to work hard, any casual, four circle, Qiao Lez and the like.

In recent years, there are more and more online red ice cream, and the key prices are generally not cheap. Some tastes really good, although eating a bit of meat pain; some are the case after eating, and the meat is even more painful.

What are the differences between ice cream, ice cream, popsicles, and popsicles?

In the same freezer, some are ice cream, some are called ice cream, and some are called popsicles. Although they are all sweet, they are not casual. , Those who have sticks are ice cream or popsicles, they are actually different products.

A standard ice cream is frozen drinks made of water, milk/dairy products, fats, sugar and air, etc., and can also add different flavors such as fruits, vanilla, chocolate, nuts, etc.

The protein content of ice cream must not be less than 2.2 grams/100 grams, and the fat content must not be less than 5.0 grams/100 grams.

▲ GB/T31114-2014 "Frozen Drink Ice Cream"

Ice cream is frozen drinks made of water, milk/dairy products, fat, sugar and other raw materials. It can also add different flavor accessories. As for it, it can be frozen.

The protein content of ice cream must not be less than 0.4 grams/100 grams, and the fat content must not be less than 1 gram/100 grams.

▲ GB/T 31119-2014 "Frozen Drink Ice Cream"

Dividing ice cream and ice cream, in addition to protein and fat, there is an important basis -air.

Ice cream will be mixed in the air during the production process, and then the volume is swollen, while the ice cream will not swell. Even if the protein and fat meet the standard of ice cream, because the air is not mixed, it can only be called ice cream. Therefore, it is not possible to judge the quality of goodness and disadvantages based on the names of ice cream and ice cream. Sugar and fat are the core of ice cream and ice cream seductive appetite. Sugar gives them irreplaceable sweetness; fat makes them smooth after freezing. You must know that the English of cream is "cream", and the ice cream is "Ice Cream". If the fat is lost, then then then Be a popsicle.

Yes, we usually eat popsicles. It is mainly composed of water and sugar. According to the national standard, the total sugar of the popsicles (with sucrose) ≥7%.

Blocks can actually be regarded as simplified versions of ice cream and ice cream. Its invention is a cold drink shop owner in Ohio. In order to produce more products, reduce raw materials, only retain sugar essence and water, and create popsicles.

The names on the packaging cannot judge these three products 100%. According to the national standard, if a product reaches the standard of ice cream or ice cream, it is also possible to call your popsicles. For example, the "old popsicle" of a well -known brand has actually reached the standard of whole milk fat ice cream; The standard of the popsicles is called ice cream, which is absolutely impossible.

In fact, the fastest way to distinguish them is to look at the product information on the packaging. The product type is generally written on this column. If some are not written, it depends on the production standard number. Ice cream corresponds to GB/T31114, ice cream corresponds to GB/T31119, and popsicles correspond to SB/T10016.

Who is better?

As mentioned earlier, the raw materials of ice cream are mainly water, milk/dairy products, fat, sugar, etc., so traditional concepts believe that rich, delicious and smooth ice cream, fat, protein, lactose and other substances must not be less. Tall ice cream will be more delicious.

Last year, a well -known brand ice cream (it was not sold cheap) was used to use "planting fat" instead of cream, and was sprayed with bodylessness.

Where is the difference between milk fat ice cream and lipid ice cream?

After entering the era of mechanization, because of the widespread use of food additives and other food additives such as emulsifiers, stabilizers, spices, even animal fats such as dairy products and eggs are not added to the ingredients. Ice cream that tastes good.

In the national standard GB/T31114 of ice cream, ice cream is also divided into three categories: whole milk fat, half milk fat, and fat planting.

The main difference between them is that the milk fat content is different.

The whole milk fat ice cream requires the milk fat content of more than 8%, and it must not include non-milk fat; the semi-milk fat ice cream requires the milk fat content between 2.2%-8%; the milk fat content of the lipid ice cream is below 2.2%.

The whole milk ice cream is high because of the high fat content, and the source of the fat is milk. Theoretically it will be more rich in taste, and the fat planting should be plain, but it can also improve the taste by additives. Relatively speaking, the cost of planting fat is lower.

Some people have made blind tests on milk fat ice cream and fat -planting ice cream. As a result, most people still chose milk fat ice cream.

As for nutrition, the content of protein, calcium and some vitamins of whole milk ice cream is indeed higher than the grease, but no one will eat ice cream as rice, let alone high oil and high sugar. significance.

Planting fat does not mean that it must be bad. For example, the bright snow ice brick is now a lipid ice cream, but in terms of taste and cost -effective, it is still a good ice cream.

Many people are worried about the problem of trans fatty acids, but they are transplanted with carcinoma.

Dipanua, generally refers to plant oil, such as peanut oil, soybean oil, corn oil, sunflower oil, olive oil, etc. in daily cooking. Essence

There may be trans fatty acids in hydrogenated vegetable oils, but now the process has improved, and hydrogenated vegetable oils can also achieve zero anti -type fat.

According to the national standard, if the hydrogenated vegetable oil is added, the trans fatty acid is required in the nutritional cost table. If the trans fatty acid content is marked as "zero", it indicates that the trans fatty acid content is below 0.3 grams/100 grams, and a tens of grams of ice cream is still safe.

The ingredients of ice cream, how can the first place be water?

The more the raw material location is on our food ingredients, the greater the proportion it is in food.

Many people will notice when buying ice cream that the first place in the ingredients of many ice cream is water, and they immediately feel that the quality of this thing is not good.

In fact, it is not necessary. Continue to look at the ingredients list. If there are milk powder behind, it means that this ice cream uses recovery milk, not water.

Restoration milk is also called restoring milk and returning milk. It is to extend the preservation time of milk and facilitate storage and transportation. The milk is concentrated, dry into concentrated milk or milk powder, and then adds water according to the proportion.

The cost of recovery milk is much lower than raw beef milk. In addition to ice cream, there are actually many yogurt and dairy drinks.

In terms of protein and calcium content, recovery milk is not worse than raw milk, but it is not as good as raw milk. However, recovery milk is generally used for drinks and cold drinks. Seasoning and spices can cover this deficiency to a certain extent. Summary: How to choose delicious ice cream?

Based on what I mentioned earlier, the price of ice cream and ice cream is not an absolute factor, and even the price and quality are not necessarily proportional. It is still necessary to look at the product type, ingredient list, and nutritional component table.

The product type is optimistic about ice cream, ice cream or popsicles.

The first thing that pays attention to the ingredients is the milk content. See if milk, cream, milk powder, milk powder are ranked in front. If milk+thin cream> 50%, this ice cream is basically wrong.

Although most of the content of hydrogenated vegetable oils can be achieved as zero, if you pay special attention, you should see if there is a hydrogenated vegetable oil, album cocoa, and fat planting in the ingredient table. Botanical oil.

Next, you can go to the nutritional component table to check the content of the trans fatty acid.

In addition, you can also see the content of protein in the nutritional table. The source of protein in ice cream and ice cream is generally dairy products. High protein content also indicates that the material is more enough.

Then choose according to your own taste, after all, what you like is the most important.

For example, I like Babu's ice cream. Although the taste is slightly different, the content of milk+cream is basically around 50%, buy a large barrel, and then store a box of egg tube. Dig a ball with a digging device while eating, and buckle it on the egg tube. This is probably the most wonderful moment in summer.

Editor -in -chief: Nala

Council: Wei Wei

Trial: Kong Ping

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