Is this ice cream fire burning?A response is here

Recently
Zhong Xue Gao ice cream frequency hot search

Yesterday
A netizen used a lighter to lighten the clock Xue Gao ice cream
The suspected video

The staff of the Propaganda Division of the Shanghai Market Supervision and Administration Bureau responded that
has paid attention to Zhong Xue Gaocuki and
melting time at 31 ° C. Long these two public opinion
and inform the relevant business office

In this regard,
Zhong Xue Gao also responded

糕 All ice cream products are produced in accordance with national standard GB/T 31119-2014 "Frozen Drinks Ice Cream" and are produced in compliance, and they will be leaned out of the factory after passing the test.

♦ ♦ ♦ ♦ <<<<成 成 成 成 成 成 <<(35.8%), cream (19.2%), coconut milk (11.2%), sugar refining milk (7.4%), Total milk powder (6.0%) and so on. The protein content in the product is 6.3 grams/100 grams, and the solid content is about 40%, which is higher than the national standard GB/T 31119-2014 "Frozen Drink Ice Cream". Requirements with content ≥20%.

♦ Kara rubber that consumers care about, which comes from red algae plants, is widely used in ice cream, ice cream and drinks. The right amount of Kara gum helps to maintain relatively stable dairy in ice cream to maintain relatively stable stability status. On average, 78 grams of bells Xue Gaohai salt coconut ice cream adds about 0.032 grams, which is in line with national standard GB 2760-2014 "Standard for Food Safety National Standard Food Additives". Production requires a moderate amount of addition ".

Response the full text

Watch the slide down

not

The ingredients of ice cream cause controversy.
Netizens have said that "dare not eat"

Why is the melting speed slower than before?
Is it because of the high glue content?
Is the ice cream not easy to become more quality?

Surgingly purchased
6 common "net red ice cream" on the market
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At 11:36 noon on July 5th, the outdoor temperature in Shanghai was 34 ° C. In order to ensure the consistent conditions, the reporter of this evaluation was opened at the same time at the same time from the same time, and it was set up for 1 hour. When it was set up for 10 minutes, the six ice cream melted.

It was set up for about 10 minutes. The evaluation found that the fastest melting is Doraemon Blue Blue Trush Cream, followed by bang banana. The outside of the blind box ice cream began to moist, while the little yellow people's ice cream, Zhong Xuegao and must be happy. Still maintaining the original shape. Twenty minutes later, Doraemon and Ban Banan have melted. Blind box ice cream began to melt. Little yellow people's ice cream, Zhong Xuegao must be happy, and the blind box ice cream has become obvious. Little yellow people The ice cream is basically consistent with the original shape. Zhong Xue's high shape was complete, but the middle part was cracked.

After being stood up for 1 hour, the six ice cream melted.

After this one -hour ice cream freezing test, it was found that the remaining five ice cream were basically almost gathered. The most strong one was still Zhong Xuegao. After trying to stir, we found that Zhong Xue was the most sticky after freezing. The little yellow people's ice cream was second. After the remaining 4 melting, it was completely liquid.

In fact, there are many factors that affect the melting speed of ice cream. Ice cream with high content of raw materials such as milk, cream, whole fat powder is mainly water. The melting speed of the raw materials should be slow.

Ruan Guangfeng, a member of the Nutrition and Food Safety and a member of the China Internet Joint Ballad Platform, pointed out: "The more additives, the more difficult it is to melt." The ingredients of these two ice cream shows that they are relatively large, cream, whole fat powder, sugar -refined milk, coconut milk, ice egg yolk, etc. The solid content is high, so it is not surprising after melting.

Emulsions, thickeners, stabilizers and other ingredients are indeed related to increasing the resistance of cold drinks, but they are not more beneficial. Excessive additives will destroy the quality of cold drinks.

"Some studies analyzed the anti -fusion of ice cream with different amounts of emulsifiers and stabilizers, respectively. Among them, the concentration of stabilizers added was 0.40%, 0.45%, and 0.50%. The best resistance to ice cream. "

As for how to choose the ice cream, in addition to choosing the taste of interest, you can also pay attention to the production information, product types and ingredients tables of ice cream. Generally, the quality of dairy products will be better.

Source: Surging News

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