Here, I have screened several ice cream brands that I have eaten before: Haagen-Dazs, Baxi, DQ and Jilatu, and two brands that I have never eaten: Maotai and Zhong Xuegao.
1, first of all, Haagen-Dazs, which is the representative of high-end ice cream in the market. Haagen-Dazs' ingredient list is the cleanest ice cream I have ever seen on the market. Only some flavors are added with a small amount of spices, and most flavors do not contain "non-ingredients". Moreover, all the ice cream products of Haagen-Dazs are not added with thickeners and emulsifiers, so people are expensive! It is also the only ice cream that I wanted to taste 20 years ago.
2. Besides, Baxi and DQ, although known as this and that, the domestic DQ milk slurry raw materials are produced by Beijing Baxi, so they can be put together, and after reading Baxi's ingredient list, we will know the quality of DQ. Although DQ is more expensive in price, it is essentially the same product. Baxi's ingredients, including milk, cream, sugar and some basic ingredients, as well as resistant dextrin, emulsifier, thickener, colorant, etc., can be found in a treasure. I used to be crazy about DQ's matcha almond snowstorm and Baxi's vanilla ice cream. Anyway, after we make our own ice cream, I won't eat it again.
3. Besides, there are stores in shopping malls such as Jilatu and Erqi Wanda, which were often eaten in previous years. Because they are all sold in stores, I don't know the composition of ingredients. After eating them many times, I often eat one or two flavors. The reason is simple: not too sweet. But most of them are too sweet to eat. As for whether there are unnecessary additives, I don't know if I can't find public information.
4. Another "high-end" brand, Maotai ice cream. On the outer packaging of the ingredient list, there are 2% Moutai, monoglyceride fatty acid esters and locust bean gum added to the common ice cream raw materials (milk, whipped cream, sugar, milk powder and egg yolk). Among them, "single pair" is similar to egg yolk, mainly playing the role of emulsification, thickening and controlling fat agglutination, and is widely used in ice cream and margarine; Locust bean gum is a thickener. Just because of adding 2% Maotai and Maotai brand packaging, 75g Taobao was sold to 130rmb, and the use of its additives was unambiguous.
5. Finally, let's talk about Zhong Xuegao, who is popular all over the network. From the perspective of ingredients, he is actually an ordinary ice cream, taking the online celebrity route, and the packaging brand operation is very professional, so the price is high. But from the perspective of a professional consumer, its cost performance is not as good as Baxi. The ingredients list is similar to that of Maotai. Generally, the ingredients for making ice cream are added with thickener, that is, Maotai is missing, and various spices and ingredients are added, but the price is only110 of Maotai. In this way, Zhong Xuegao is quite cheap! But compared with Maotai, Haagen-Dazs is also cheaper, hahaha!
Recently, Zhong Xuegao was not heated for one hour at a temperature of 3 1 degree, and all kinds of burning Zhong Xuegao and barbecue Zhong Xuegao were put in too much thickener. The purpose of starch, locust bean gum and carrageenan in their ingredient list was to thicken. Why do you put so much thickener? There are two reasons:
1, everyone has eaten natural cream cakes, and the reason why cream has a silky and heavy taste is that its high milk fat content is a necessary factor. And even in this "high-end" ice cream on the market, the average milk fat content is only about 10%. Zhong ice cream recently announced the proportion of ingredients in an ice cream, of which milk accounts for 35.8%; Thin cream 19.2%, and the other 44% is other ingredients. The average milk fat content of milk is 3.2%-3.5%, and the cream fat content is 35%. Assuming that the 44% ingredients and additives have an average milk fat content of 2%, the average milk fat content of Zhong Xue Gaoping is about 9%, but if you want a silky and heavy taste, you can only use the thickener.
2. Everyone knows that ice cream and popsicles are easy to melt, which means loss, while thickeners can lock in moisture and delay the deformation of popsicles after melting, which is the lowest cost way to reduce logistics loss.
The above is a summary of some of my lessons about ice cream. This has nothing to do with whether I make ice cream or not. I just tell you what I know. To sum up, Haagen-Dazs is very good, but it is very expensive, and the daily consumption of ordinary families is a little stressful. Other kinds, the price is not too cheap, even Zhong Xuegao, who once claimed to have simple ingredients, is still difficult to get out of the curse of additives. As for Maotai, it smells like money.
These investigations also made me make up my mind: we must make our ice cream well and let more people eat and taste it! So I take it as our member dessert in July. At the same time, we try hard to try more flavors, hoping to give you more different feelings.
In the process of making, we found that the ice cream with clean ingredients is difficult to achieve the super dense, thick and silky taste by traditional manual methods. After all, we don't have Haagen-Dazs equipment and technical precipitation in ice cream making for many years. At present, the cognition and understanding of ice cream only stays at the level of "determining the quality with the health of ingredients". Therefore, the taste and taste, we can't achieve 100 points at present, but we have been working hard in that direction.
So a few days ago, when Chef Nan was preparing to make matcha ice cream, I suddenly had an idea: We want more people to eat ice cream with cleaner ingredients list, so what about those who eat food with high blood sugar? For example, grandma loves ice in summer, and popsicles instead of sugar are often stored in the refrigerator at home, but they are really not delicious!
So I discussed with Nan Ge: Can we try to replace sucrose with 0 calories of sugar (natural sugar substitute)? See if there is a difference in taste? The results show that the 0-calorie sugar matcha ice cream made in our way has no bad taste and the taste similarity is 90%.
It is precisely because of these ideas and attempts that today we launched a solitaire questionnaire in several member groups: if you want 0 calories of ice cream, deduct 0; Want sucrose ice cream buckle1; Both like to deduct 2.
As of 20: 24, 56 snack goods participated in the Solitaire questionnaire, among which 40 students chose 0 calories, accounting for 71.4%; There are 8 people who choose sucrose and those who like it as long as it tastes good, each accounting for 14.3%.
Therefore, we recently replaced sucrose with 0 calories (natural sugar substitute) for one purpose: I hope more families can enjoy the happiness brought by dessert.
Finally, the ingredients list of our ice cream is published (the ingredients are sorted from high to low in proportion)
Vanilla ice cream president natural cream (35% cream), big M pure milk, egg yolk, 0 calories sugar (erythritol+stevioside), Madagascar vanilla pods;
Matcha Ice Cream Presidential Natural Cream (35% cream), Big M pure milk, egg yolk, 0 calories sugar (erythritol+stevioside), Isuzu Matcha powder;
Durian ice cream Durian pulp (Thailand Golden Pillow+Malay Sultan), President's natural cream (35% cream), big M pure milk, egg yolk, 0 calories sugar (erythritol+stevioside);
Sea salt Oreo natural cream (35% cream), big M pure milk, egg yolk, Oreo pieces, 0 calories (erythritol+stevioside), and iodine-free edible salt;
Rum cranberry natural cream (35% cream), big M pure milk, egg yolk, 0 calories sugar (erythritol+stevioside), rum, dried cranberries.