The standard for evaluating the taste of ice cream is whether it is smooth and free of residue in the mouth. Of course, this residue refers to ice residue. Ice cream with a good taste should melt in your mouth like silk in an instant. When it melts in your mouth, it is not as thick as snow. It is rich and thick, and it is light and sweet when it disappears.

Everyone who has eaten Pengpengliang’s ice cream should have the same feeling as I mentioned above. Their ice cream does not add a drop of water (the water content will affect whether there is any ice residue in the ice cream) and the taste is as good as Relatively high quality. Ice cream made from pure fresh milk is smoother and smoother. When you take a bite, the coolness is felt on the tip of your tongue. The milky flavor blooms in your taste buds. It is mellow but not too sticky because it is quite crisp and disappears between your lips and teeth the moment it melts in your mouth. It will leave a light milky aroma.

Ice cream temperature requirements:

1. When refrigerated, the taste of ice cream is determined by cold chain transportation, so you must not be sloppy. Ice cream needs to be stored at -22°C to avoid deterioration. , if it cannot reach -22°C during storage, ice cream with a higher cream content will not achieve the desired hardness and shelf life.

2. During transportation, the ice cream must reach below -18°C, otherwise there is a risk of melting and freezing twice. In other words, cold chain logistics determines to a certain extent the taste of ice cream that ultimately enters the mouth of consumers.