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冒烟冰淇淋原理
更新时间: 2021-01-24 11:44:29  

1、是因为液氮遇到空气蒸发出来的气体,液氮无毒无害,采用的全部是食品级液氮,会冒烟的冰淇淋制作的原理是根据液氮极低的零下196℃的温度,经过特殊的制作工艺,使新鲜食材和进口奶液在搅拌均匀过程中被迅速制冷固化。

2、像这种把食物的分子结构重组的制作工艺,既保留了传统冰淇淋的口感,也避免了人工添加剂的使用,使之更加天然,少脂,少热量,符合现代健康饮食的新趋势。

关键词: 冒烟 冰淇淋 原理

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