What is gelato(意式冰淇淋)?什么是意式冰淇淋(Gelato)?

时间:2019-07-20   点击:加载中   【关闭】   【返回

What is gelato(意式冰淇淋)?什么是意式冰淇淋(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)可以被认为是一种食物,因为制作原料有碳水化合物,脂肪,蛋白质等。

Gelato is mainly divided into three phases:        

意式冰淇淋(Gelato)主要分为三个阶段:

1.Liquid phase 液体

2.Air phase气体

3.Solid phase.固体

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.

固体意式冰淇淋(Gelato)由速冻柜制作而成,混合物在制作期间不断混合冷冻。
在机器制造过程中空气掺进混合物内搅拌均匀,
液相变为固相的同时不断膨化增大体积。
空气含量根据速冻柜而变化,但不超过30%。
空气的掺入使冰淇淋爽口细化而没有冰渣。

 


 

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,其消费群体涵盖不同年龄层。
例如在意大利,许多人喜欢用冰淇淋,代替晚餐,特别是在夏天 ,因为它清爽美味。

意式冰淇淋(Gelato)制作工艺非常有趣的,可以根据客户需求充分发挥你的个人创造力,制作自己的产品。


Difference between Gelato and Ice Cream:

意式冰淇淋(Gelato)和冰淇淋之间的区别:

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区别是有必要的
 

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.

不同的两种产品,有着不同的制做工艺和保质期。
意式手工冰淇淋是在店里现场制作的,用当日的新鲜水果产品制作,
当天和接下来的几天开始售卖,冷冻处理阶段,掺入的空气含量较少。
普通冰淇淋空气含量较高,脂肪含量也较高,是在工场内机器批量生产的,
体积比意式手工冰淇淋略大。普通冰淇淋保质期较长,工厂生产包装完成后,直接由冷藏车送到店内出售。

 

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.

两种不同的产品,意式手工冰淇淋需要存放在温度为-12 / - 15度的展示柜内,
普通冰淇淋必须存放在温度为-18/ - 20度的展示柜内。


 

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 稳定剂
 

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.

如今在市场上,我们可以找到许多类型的牛奶,全脂牛奶,部分脱脂牛奶,
脱脂牛奶,它们脂肪含量不同。奶牛身上挤出来的全脂牛奶是制作意式冰淇淋(Gelato)的主要原料。
其脂肪含量为3.5%,由87.5%的水构成。奶油脂肪含量也各不相同。
制作冰淇淋用脂肪含量35%的奶油,这是比较重要的,因为它含有脂肪,
并且由59%的水构成;这增加了意式冰淇淋(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.

蔗糖用于制作冰淇淋和雪芭。糖有很多种,每一种具有特定的功能。
糖是比较重要的,在我们制造混合物时,每种原料都有一个精确的剂量。
例如,蔗糖的剂量错误,意式冰淇淋(Gelato)制作将花费较多的时间,而且意式冰淇淋(Gelato)会偏软和偏甜。

 

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,糖和水果或水果酱制作而成,水果酱和当季水果混合,加上调味粉,
淋酱上色即成。制作雪芭冰淇淋需要使用当季新鲜的水果。
没有当季新鲜水果时,我们可以选择冷冻水果或水果泥代替。


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.

我们身体要求根据季节不同而变化,摄取含有脂肪的食品提供热量,
适合冬季;酸性食品使人清爽,适合夏季。

 

 

  • 经理直线:13730965807
  • 邮       箱:easybestchina@qdtecmach.com
  • 传       真:0532-89081177/79
  • 销售热线:13963957547
  • 售后电话:400 107 9989
  • 地       址:中国山东省青岛市城阳区青大工业园
  • 吉拉朵食品(青岛)有限公司

    青岛益达制冷设备有限公司 © 2012-2019 , All rights reserved. 鲁ICP备14030176号