1. Introduction of ice cream

Ice cream is a kind of volume-expanding frozen food, which is made of drinking water, milk, milk powder, cream (or vegetable oil) and sugar as main raw materials, and adding a proper amount of food additives through mixing, sterilization, homogenization, aging, freezing and hardening.

2. Historical origin

Ice cream is developed from frozen food. As early as 1 century, the king of ancient Rome told slaves to collect snow and ice from the mountains in summer for freezing fruits, honey and juice. The king often entertains his minions and foreign envoys with these frozen foods in summer.

Some researchers believe that ice cream originated in China. As early as 65,438+0,000 years ago, feudal princes asked people to take ice in winter, store it in the cellar and take it out in summer to enjoy it. At the end of the Tang Dynasty, people mined a large amount of saltpeter in the production of gunpowder, and accidentally found that saltpeter dissolved in cold water would absorb a lot of heat and even freeze the water.

From then on, people can make ice in summer without storing ice. At this time, there are merchants specializing in selling summer ice. They added sugar to the ice to attract customers. In the Song Dynasty, there were more frozen food patterns on the market. Merchants will also add fruit or juice to it. Merchants in the Yuan Dynasty even added fruit pulp and milk to the ice. This kind of frozen food is considered as primitive ice cream.

3. Dietary taboos

Don't eat too fast, so as not to stimulate visceral blood vessels, make local anemia, weaken the digestive function and sterilization ability of gastrointestinal tract, and promote the occurrence of gastroenteritis, cholecystitis and even hepatitis.

Eating too much can easily cause abdominal pain in children, angina pectoris in middle-aged and elderly people, gastroenteritis in ordinary people, laryngeal spasm and hoarseness. Eating a lot for a long time, or even changing the food for dinner, will lead to malnutrition, and may damage teeth and lead to obesity.

4. Nutritional efficacy

Ice cream is a kind of food with high quality protein, high sugar and high fat. In addition, it also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur and iron. It has the functions of regulating physiological function, maintaining osmotic pressure and pH value. Data show that the digestibility in human body can reach more than 95%, which is higher than meat and fat.

Ice cream is very nutritious. It is rich in high-quality protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, amino acids, vitamin A, vitamin C, vitamin E and other bioactive substances that are extremely beneficial to human beings, and has the functions of regulating physiological functions and balancing human osmotic pressure and pH value.