To ask how to distinguish ice cream from ice cream, everyone has their own tips:
Some people look at the taste, and the ice cream is the one that takes a bite and the hard teeth are the ones, and the ice cream is the dense and soft glutinous taste;
Some people look at the appearance, freshly made and sold, squeezed out of the ice cream machine and packed in a cone, or packed in a box and eaten with a spoon, ice cream, neatly stacked, pre-packaged, and with sticks in the freezer;
Summer
Or look at the price, the price is relatively high, and the ice cream that looks a little more upscale is except, of course, the ice cream assassin.
There are also people who think that there is no difference between ice cream and ice cream, and that they are the same thing as potatoes, potatoes, and artichokes, but they are called differently.
In fact, ice cream and ice cream are not the same thing, the two are different in terms of production process, nutritional value, etc., in general, all ice cream can be called ice cream, but not all ice cream is ice cream. If you have to compare the highs and lows, it is obviously ice cream that is superior.
01.
Ice cream is comparatively high in nutritional value
Judging from the definition stipulated in the national standard, there is no difference between the raw materials of ice cream (Ice milk) and ice cream (Ice cream), which are nothing more than frozen drinks with drinking water + dairy products + egg products, and some auxiliary ingredients (such as fruits, chocolate, etc.).
The reason why ice cream is better than ice cream is that the two have different production execution standards in the proportion of raw materials. The name "ice cream" is GB/T31119, and the name "ice cream" is GB/T31114-2014. Specifically, we can get a glimpse of it from various physical and chemical indicators.
Physical and chemical indicators of ice cream
Ice cream indicators
It can be clearly seen that the indicators of ice cream are much higher than those of ice cream: the production of ice cream requires 30g of total solids per 100g ≥(solid ingredients), 5g of fat ≥ (mellow taste), and 2.2g of protein ≥ (high nutritional value). Not only that, but ice cream also requires at least 6g of non-fat milk solids per 100g. Non-fat milk solids refer to milk solids in addition to fat, such as proteins and sugars. The higher the index of non-fat milk solids in a bottle of milk, the higher the nutritional value of the milk.
Whole milk nutrition facts
We can simply understand that assuming that milk is the main ingredient, it can be called milk ice cream, which is generally higher than milk ice cream, with less drinking water, more solid ingredients, and higher nutritional value. In addition to the difference in nutritional value, the taste will also be relatively mellow because the ice cream requires a higher proportion of total solids.
Of course, there are exceptions. Because the unified production standard formulated by the state belongs to the minimum standard and has no upper limit, there will also be a name called "ice cream", in fact, the index content is higher than the existence of ice cream, such as Zhong Mougao, the representative product of the ice cream assassin that has been frequently searched in recent days.
Zhong Mougao's standard implementation code for a certain ice cream product is GB/T31119, but in fact, the solid content is about 40%, the protein content is 6.3g/100g, and the fat content is 17.1g/100g.
02.
How to choose ice cream & ice cream tips
The distinction between ice cream and ice cream is already dizzying, not to mention that each category can be subdivided into several subcategories according to the different proportion of raw materials. Take ice cream as an example, without granules or lumpy accessories, the milk fat quality is greater than 8% is called clear full milk ice cream, such as cream ice cream, on this basis, chocolate is also called combined full milk ice cream, milk fat ≥ 2.2% is called semi-milk ice cream, in addition to non-dairy ice cream...
When choosing an ice cream or ice cream, in addition to the price, we generally consider three points: delicious, high nutritional value, and no weight gain. If you don't want to be dazzled by the wide variety of cold drinks, we can choose from three aspects: product execution code, ingredient list, and nutrition facts list.
First of all, as mentioned above, the code GB/T31119 represents the implementation of the ice cream standard, and GB/T31114-2014 is ice cream, generally speaking, the nutritional value of ice cream is higher, and GB/T31114-2014 can be the first choice.
Secondly, you can pay attention to the milk fat and protein content in the ingredient list and nutrition facts list. In the ingredient list, try to choose the top dairy products such as milk and milk powder, and choose the higher protein content in the nutrition content list. The protein content of whole milk is about 3.3g per 100g, and if the protein content of an ice cream or ice cream is similar to or higher than this, it is likely to be an excellent ice cream or ice cream.
If water, sugar, and syrup occupy the top few in the ingredient list, and the protein content is not or very low, it can be frozen into ice sugar water by default.
If you're afraid of gaining weight, opt for ice cream or ice cream that is lower in energy and low in fat and sugar. It's okay to eat one occasionally, but I'm afraid that there is no moderation, and after a summer, my mouth is cool, and I am a month and a half.
Source: JuneYao Medical Pediatrics