It is understood that in recent years, the ice cream profession's autumn and winter spending market is uncharacteristically ushered in a step-by-step spending, and the ice cream profession itself is entering a period of transformation, and all occupations are showing a new trend of breaking the limitation of seasonal spending. Molecular ice cream, as the new favorite of the profession, is expected. Molecular ice cream is a frozen drink with swollen volume, which is made of drinking water, milk, milk powder, cream and sugar as the main raw materials, adding appropriate food additives, and through mixing, sterilization, homogenization, aging, freezing and hardening. Main ingredients: protein, sugar and fat.

The principle of molecular ice cream is to use liquid nitrogen. Because the boiling point of this gas is extremely low, -196℃ can make ice cream coagulate rapidly, which can not only make it more detailed to eat, but also reduce the consumption of cream and milk. More importantly, with the use of molecular technology, the ingredients used can be more varied and have complex tastes. First, add the original ingredients of ice cream into the machine: milk, protein, honey, cream, etc. After waiting for the machine to stir for 3 seconds, pour edible liquid nitrogen at minus 196 degrees into the raw materials, and quickly freeze and lock the nutrition, so that the ice crystal particles become smaller, the texture is smooth, the taste is delicate, and the smoke is like a fairyland; After stirring for 3 to 5 seconds, add ingredients such as fresh fruit, and the fresh molecular ice cream is made. Molecular cuisine is one of the popular concepts nowadays, which uses advanced science and technology to make delicious food. The common ice cream ice residue has large particles, rough taste and low nutritional value. Fresh raw materials are also the primary condition for molecular ice cream to become high-quality ice cream. Ingredients and handmade jam do not contain artificial addition, which effectively eliminates pigment corrosion. This is a scientific and technological revolution of ice cream, which brings unusual enjoyment.