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What is gelato(意式冰淇淋)?什麼是意式冰淇淋(Gelato)?

時間:2019-09-11   點擊:加載中   【關閉】   【返回

What is gelato(意式冰淇淋)?什麼是意式冰淇淋(Gelato)?

 

 

Gelatocan be considered a complete food because within it there are used rawmaterials such as carbohydrates,fats, proteins and so on.

意式冰淇淋(Gelato)可以被認為是一種食物,因為製作原料有碳水化合物,脂肪,蛋白質等。

Gelato is mainly divided into three phases:        

意式冰淇淋(Gelato)主要分為三個階段:

1.Liquid phase 液體

2.Air phase氣體

3.Solid phase.固體

Gelatois brought to a solid phase thanks to a specific machine called batch freezerwhere
the mixture is constantly moving and freezing during the production cycle.The continuous moving of the product
during the manufacturing process makessure that air is incorporated within it. Therefore the volume of
gelato willchange from the liquid to solid phase by increasing itself.
This factor iscalled overrun. The air content within
gelato varies depending on the batchfreezer but it does not exceed 30%.
The air allows us to have gelato with agood and smooth structurewithout creating an ice cube.

固體意式冰淇淋(Gelato)由速凍櫃製作而成,混合物在製作期間不斷混合冷凍。
在機器製造過程中空氣摻進混合物內攪拌均勻,
液相變為固相的同時不斷膨化增大體積。
空氣含量根據速凍櫃而變化,但不超過30%。
空氣的摻入使冰淇淋爽口細化而沒有冰渣。

 


 

Gelatois famous all over the world and its customers include consumption for each agegroup.
In Italy for example, many people prefer to eat just a simple gelato
insteadof having dinner or a full meal – especially during
summer – because it isrefreshing and full of taste.

Thecraft of gelato is interesting and fun,
it allows you to unleash your personalcreativity to your final product
adding a taste of your own ideas according tothe customer requirements.

意式冰淇淋(Gelato)在世界各地都很有名,其消費群體涵蓋不同年齡層。
例如在意大利,許多人喜歡用冰淇淋,代替晚餐,特別是在夏天 ,因為它清爽美味。

意式冰淇淋(Gelato)製作工藝非常有趣的,可以根據客戶需求充分發揮你的個人創造力,製作自己的產品。


Difference between Gelato and Ice Cream:

意式冰淇淋(Gelato)和冰淇淋之間的區別:

Itis absolutely necessary to specify the difference between gelato and ice cream.

了解意式手工冰淇淋和普通冰淇淋的區別是有必要的
 

Thereare two products that have a different manufacturing process and a differentshelf-life.
The creation of homemade gelato is made in a laboratory inside theshop,
it is produced using fresh products and it is sold the same day or thenext day.
During the processing phase of the batch freezer, the incorporatedair is lower than the ice cream.
Ice cream has got a quantity of air of 100%,it is high in fats and its
production is made by specific industrial machinery– volumes are much higher than gelato.
Ice cream has got a much longer shelf-lifethan gelato and once it is packaged and finished,
it is delivered directly tothe customer shop by a refrigerated car.

不同的兩種產品,有著不同的製做工藝和保質期。
意式手工冰淇淋是在店裏現場製作的,用當日的新鮮水果產品製作,
當天和接下來的幾天開始售賣,冷凍處理階段,摻入的空氣含量較少。
普通冰淇淋空氣含量較高,脂肪含量也較高,是在工場內機器批量生產的,
體積比意式手工冰淇淋略大。普通冰淇淋保質期較長,工廠生產包裝完成後,直接由冷藏車送到店內出售。

 

Havingtwo different products, homemade gelato needs to be stored and
sold in a showcasewith a temperature of -12 / -15 degrees, whereas industrial ice cream
must be storedin a showcase with a temperature of – 18/ -20 degrees.

兩種不同的產品,意式手工冰淇淋需要存放在溫度為-12 / - 15度的展示櫃內,
普通冰淇淋必須存放在溫度為-18/ - 20度的展示櫃內。


 

The main raw materials used in gelato are:

意式冰淇淋(Gelato)主要使用原料

Milk, water, sugars, cream, stabilizers.

牛奶 水 糖 奶油 穩定劑
 

1.Milk, cream and sugars:牛奶糖 奶油
 

Nowadays on the market we can findmany types of milk,
whole milk, partly skimmed milk, skim milk, each of thesehas
got a different fat content. Whole milk, obtained by milking the cows,
is theone mainly used to make gelato. It has got a fat content of 3.5%
and it is constitutedby 87.5% of water. Even the cream like milk
got a fat intake that can vary. Thecream with 35% fat its mostly used for gelato.
It’s very important because itis rich in fat and it is constituted by 59% of water;
this factor helps us toincrease the fats in our gelato making our mix creamier.
The fat inside a milkgelato base ranges from 3-10%, while the sorbet (fruit gelato) instead
beingwater based are not made up of fats.

如今在市場上,我們可以找到許多類型的牛奶,全脂牛奶,部分脫脂牛奶,
脫脂牛奶,它們脂肪含量不同。奶牛身上擠出來的全脂牛奶是製作意式冰淇淋(Gelato)的主要原料。
其脂肪含量為3.5%,由87.5%的水構成。奶油脂肪含量也各不相同。
製作冰淇淋用脂肪含量35%的奶油,這是比較重要的,因為它含有脂肪,
並且由59%的水構成;這增加了意式冰淇淋(Gelato)的脂肪含量,牛奶脂肪含量在3-10%,而雪芭不含脂肪。


 The principal sugar used to makegelato and sorbet is called sucrose.
There are different types of sugars, each onewith specific functions.
The power of sugar must not be underestimated. In thecreation of our mixture,
each ingredient must have a precise dosage, otherwise,for example
in the case of a wrong dosage of the sugar sucrose, our gelato willspend not
only more time in the gelato machine but the structure of it will be softerand sweeter than usual.

蔗糖用於製作冰淇淋和雪芭。糖有很多種,每一種具有特定的功能。
糖是比較重要的,在我們製造混合物時,每種原料都有一個精確的劑量。
例如,蔗糖的劑量錯誤,意式冰淇淋(Gelato)製作將花費較多的時間,而且意式冰淇淋(Gelato)會偏軟和偏甜。

 

2.Sorbet:

The sorbet is composed of water,sugars and fruit, fruit flavor or both and of course
by the sorbet baseingredient. Using the fruit paste with the fresh fruit will increase the f
lavorand the color of it. The fruit choice for the composition of our sorbet
must bein season and fresh. Is it possible to use not only the fresh fruit
but we canchoose to use frozen fruit or fruit puree according to the season
wheresometimes a kind of fruit is difficult to find in the market.

雪芭由水,糖和水果或水果醬製作而成,水果醬和當季水果混合,加上調味粉,
淋醬上色即成。製作雪芭冰淇淋需要使用當季新鮮的水果。
沒有當季新鮮水果時,我們可以選擇冷凍水果或水果泥代替。


The demands on the part of ourbody vary according to the seasons.
The fat gives us a feeling of heat, makingit ideal for winter while the sourness
gives us a feeling of freshness, perfectfor summer time.

我們身體要求根據季節不同而變化,攝取含有脂肪的食品提供熱量,
適合冬季;酸性食品使人清爽,適合夏季。

 

 

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