222-7-4 What is in the ingredients list of Xue Gao?

The recent heat of Zhong Xuegao is as high as the temperature in July. As it happens, we also make ice cream ourselves. I would like to take this opportunity to talk to you about the ingredients list of ice cream from a professional point of view.

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 before: Maotai and Zhong Xuegao.

1. First of all, Haagen-Dazs 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 2 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 the addition of 2% Maotai and the brand packaging of Maotai, 75g Taobao sold for 13rmb, and the use of its additives was unambiguous.

5. Finally, let's talk about Zhong Xuegao, who is popular all over the Internet. From the perspective of ingredients, he is actually an ordinary ice cream, taking the online celebrity route, and the packaging brand 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+thickener are less Maotai and more spices and ingredients, but the price is only 1/1 of that of Maotai. In this way, Zhong Xuegao is quite cheap! But compared with Maotai, Haagen-Dazs is also cheaper, hahaha!

Recently, Zhong Xuegao was complained that the temperature was 31 degrees for one hour, and all kinds of burning Zhong Xuegao and barbecue Zhong Xuegao were put in too many thickeners. The purpose of starch, locust bean gum, carrageenan and so on in their ingredient list was to thicken them. 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 milk fat content is high enough. And even in this "high-end" ice cream on the market, the average milk fat content is only about 1%. Zhong ice cream recently announced the proportion of ingredients in an ice cream, of which milk accounts for 35.8%; Thin cream is 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. As we all know, ice cream and popsicles are easy to melt, which means loss. Thickeners can lock 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, just telling 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 surveys 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 ice cream, we found that it is difficult to achieve the super dense, thick and silky taste of ice cream with clean ingredients 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 not achieve 1 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 and ingredients list. 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 Brother Nan: Can we try to replace sucrose with calories of sugar (natural sugar substitute)? See if there is a difference in taste? The results show that the -calorie sugar matcha ice cream made in our way has no bad taste and the taste similarity is 9%.

because of these ideas and attempts, today we launched a solitaire questionnaire in several member groups: if you want calories of sugar ice cream, deduct ; Want to deduct 1 for sucrose ice cream; Both like to deduct 2.

As of 2: 24, a ***56 snack goods participated in the answering questionnaire, among which 4 students chose candy, 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%.

So we recently replaced sucrose with 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, calories (erythritol+stevioside) and Madagascar vanilla pods;

Matcha Ice Cream Presidential Natural Cream (35% cream), Big M pure milk, egg yolk, calories of sugar (erythritol+stevioside), Isuzu Matcha powder;

durian ice cream durian pulp (Thai Golden Pillow+Malay Sultan), President's natural cream (35% cream), big M pure milk, egg yolk, calories sugar (erythritol+stevioside);

Sea salt Oreo natural cream (35% cream), big M pure milk, egg yolk, Oreo pieces, calories (erythritol+stevioside), and iodine-free edible salt;

president rum cranberry natural cream (35% cream), big m pure milk, egg yolk, -calorie sugar (erythritol+stevioside), rum and dried cranberries.