Humans have attempted to use ice to preserve food since BC, and ice cream has been around the world since its inception. However, ice cream in its true traditional form did not appear until the early 18th century.
In English, "ice cream" consists of "ice" and "cream". The earliest ice creams were made with real ice. There may also be some sugar or fruit added to it. After hundreds of years of development, ice cream has become increasingly complex and diverse.
The most important raw material of ice cream is cream. Most countries in North America stipulate that ice cream must contain at least 10% fat. High-quality ice cream can even reach 16%-20%, while 10% of the non-fat ingredients in ice cream come from milk.
The composition of milk is mainly protein and lactose, and the other main components are about 10% sugar and 5% syrup.
According to the data, according to international product standards, the nutritional content of general cream ice cream is 2.8 to 3 times that of milk, and the digestibility in the human body can reach more than 95%. This shows that the digestibility of ice cream is higher than that of meat and fat.
Ice cream contains sugar, which consists of lactose in milk and fructose in various fruit juices and pulps, as well as sucrose. The organic acids, tannins and various vitamins in it can provide the human body with the nutrients it needs.
When we eat ice cream too quickly, we have the phenomenon of "ice cream headache". That is because the palate transmits a message to the brain, thinking that the body is hypothermic, resulting in a strange phenomenon.
Vanilla ice cream is currently the most popular flavor in the world, but it was invented later than chocolate flavor. Therefore, when it was introduced in the eighteenth century, it was generally considered to be a strange taste.
Classified by flavor, ice cream can be divided into the following three types:
1. Cream ice cream: fat content 8-12%, total dry matter 33-38%, sugar content 14-18%. Such as cream type, vanilla type, and various fruity types.
2. Milk ice cream: The dry matter and cream content of this variety are lower than that of cream ice cream. According to the ingredients, it can be divided into milk type, vanilla type, cocoa type, pulp type, etc.
3. Fruity ice cream: the fat and total content are between 30 and 32%. There is fruit juice or fruit flavor in the ingredients, and the food has the flavor of fresh fruit. At present, there are oranges, bananas, pineapples, bayberries, strawberries and other types.
Food taboo:
1. Ice cream contains a lot of sugar. If the eater has a family history of diabetes, eating too much ice cream can easily lead to abnormally high blood sugar, which is not conducive to disease control. Therefore, it is not recommended for diabetic patients to eat ice cream.
2. Ice cream contains a lot of fat. If you eat too much, you will not be able to consume the calories you take in. They accumulate in the body and cause obesity.
3. Ice cream is a raw and cold food. If we eat too much ice cream, it will irritate the gastric mucosa, causing symptoms such as nausea, vomiting, diarrhoea, and stomach pain. Severe cases can also cause disease.
