Recently, clocks frequently appear in hot news, especially in this hot summer, which happens to be the best-selling time for ice cream. I haven't eaten bell ice cream. To answer this question, I ate it once. On the one hand, its price really makes me look forward to its taste and overall experience, on the other hand, the fire in the hot discussion will not melt but burn, which can be understood through the ingredient list in the Chinese ice cream.

1, ice cream ingredient list.

Take the medium ice cream I bought-light milk ice cream as an example. Its ingredients are: thin cream, milk, seaweed compound syrup (trehalose, maltose and drinking water), drinking water, whole milk powder, sweet egg yolk, skim milk powder, starch and locust bean gum. As can be seen from the composition, it contains few drinking water components.

The face value and modeling of the clock need its unique tile shape, and it also needs its starch and locust bean gum to keep its charm unchanged at high temperature for a short time.

It is precisely because it contains less drinking water and more solids that it is difficult to produce liquid or drip, which is the so-called non-melting performance.

2. Understand the problem of burning without burning from a physical point of view.

The visible forms of objects are mainly solid, liquid and gas, and gas may need water droplets to be easily judged. There are three forms of ice cream 3.

The clock is directly burned by fire, and its water content is not much, which makes its water change from solid to gas and evaporate directly into the air. You can't see the process of melting and dripping.

The outdoor high temperature is the same, which directly changes from solid to gas, causing that little water to disappear directly into the air, and the remaining solid continues to maintain its original unique tile shape.

As for the burning after fire, it is the result of direct coking of milk powder after heating, and there is not enough water to make it appear burnt, melted and dripping.

3, incineration heating, unscientific testing is more about food safety concerns.

The ice cream I remember may still be the old popsicle. Except for sugar and food coloring, everything else is water, so you can definitely see the melting process of ice cream after heating, just like you can see water when snow melts on a snowy day. But when the snow melts, in fact, a lot of snow also directly turns into steam and directly enters the air. On the contrary, the current ice cream has more ingredients, better taste and less moisture, and will not burn and heat up, which will be very worry-free.

After all, food is the most important thing for the people, and food safety is greater than the sky. After all, the price of Chinese ice cream is there, and people have more love and sustenance for it, so there will be some doubts. After all, as a brand of China ice cream, 2065438+was founded in March 2008. Actually, there is still a long way to go. The iconic tile-shaped ice cream, whether it is a classic model, a small ice cream, a joint model, an offline channel model, a clock cake and other product series, or a high-priced single product of more than ten yuan to dozens of yuan, etc., is more to reassure people who eat.

I believe that through the above analysis and explanation, I have probably understood the reason why Zhong ice cream is not hot or hot. But I think, more often, when consumers choose an ice cream, they choose an ice cream according to their own economic ability, taste and health needs, instead of blindly pursuing the popular products of online celebrities, let alone following the trend or spurning after hearing or seeing some unreasonable tests.