Generally, the temperature of soft ice cream is about -3 to -5℃, and the temperature of hard ice cream needs to be below-18℃, and it is appropriate to-18℃ to -25℃. If it is higher than-18℃, the ice cream will become soft and deformed.
Ice cream is a kind of stick-shaped hard frozen food with sugar, milk powder, eggs, essence, starch, malt powder and gelatin as the main raw materials, which are mixed, sterilized by heating, homogenized, moderately frozen and injected.
According to the definition of national food laws and regulations, ice cream and ice cream are different. The total solid content of ice cream should be greater than 30%, and the total solid content of ice cream should be greater than 16%. In ice cream, the contents of fat and protein should not be lower than 6% and 2.2% respectively, but there is no requirement for ice cream, only the total sugar content should be higher than 13%.
The nature of ice cream is between ice cream and popsicle, which imitates ice cream in shape and taste and has some characteristics of dairy products. It is easy to stimulate the mouth quickly when eating through proper puffing technology.