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Ice cream is the "hero" that saves everyone's taste buds in the heat. Do you know how it came from? The birth of ice cream can be traced back to more than a thousand years ago. Did the ancients also eat ice cream? Yes, the ancients also ate ice cream, which is pure fruit. Statement 1: Ice cream comes from Datang The tradition of eating cold drinks in my country can be traced back to more than 3,000 years ago. In the Book of Songs, there has long been a record of slaves cutting ice and storing them in winter for the nobles to enjoy in summer. Ice cream sprouted in the Tang Dynasty more than 1,000 years ago. At that time, its name was "Sushan". The bottom of Sushan was ice, covered with cream, ghee, and decorated with flowers and colorful trees. It is the product of the combination of northern nomads and the Central Plains diet. In the Song Dynasty, ice cream evolved into "ice cream". People mixed juice, herbal tea, ice cubes and other ingredients, such as "Sugar Bingxue Lengyuanzi" from Bianjing of the Northern Song Dynasty and "Snow Soaked Bean Water" from Lin'an of the Southern Song Dynasty. , "Snow Pao Plum Wine" and so on. At this time, there were many types of ice drinks, and they were no longer confined to the nobles, but began to flow into the civilian population. "It seems greasy but cool, it is condensed and I want to float; the jade comes to the bottom of the plate and the snow disappears by the mouth." It is the ice cream that is flourishing at this time. Later, Marco Polo traveled to China and brought "ice cream" to Europe. Myth 2: Ice cream comes from Arabia in the Middle Ages In another theory, ice cream was born in medieval Arabia. It is said that the Arabs at that time loved figs, tried various ways to eat them, and used ice cubes to increase its cooling sensation in summer. This is the embryonic form of modern ice cream-sherbet. The original sherbet consisted only of pure juice and ice cubes, and the ice crystal particles were relatively large. Later, some custard and milk ingredients were initially added, but the content was also very small, not exceeding 3%, in order to ensure the fruity aroma and refreshing taste. In Italy in the seventeenth century, the custard and milk ingredients were completely eliminated, made from pure fruit juice, and developed from sherbet to sorbet. Sorbet is very low in calories and has a refreshing taste. It is deeply loved by people, making it a must-have between the first dish and the main dish in traditional western dishes. Nowadays, ice cream flavours are varied. It is precisely because of the ice cream machine that the production of ice cream has become more convenient. Wuxi Danxiao Machinery Co., Ltd. was established in 2000 and is located in Wuxi, the core city of the Yangtze River Delta Economic Circle. It is an enterprise integrating development, design, research, production and sales of various ice cream production lines. The company has a full set of ice cream processing equipment. Including Stick Ice Cream Line, Ice Cream Filling Machine, Ice Cream Freezer, etc. If you need it, please contact us.

In summer, because of the hot weather, everyone will always drink cold drinks. Among them, the smooth-tasting dessert is the ice cream that everyone likes very much, especially for some children who like to eat an ice cream in the hot summer weather, and such a dessert that has a refreshing heat, and at the same time is good for the body There are good and bad. So, what are the advantages and disadvantages of eating ice cream? Benefit 1: Ice cream is a kind of food that contains high-quality protein, high sugar and high fat. Appropriate consumption of ice cream has the owner's body to supplement these ingredients, which has certain benefits for the human body. Benefit 2: Ice cream contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc. The intake of these elements helps the human body to regulate physiological functions, maintain osmotic pressure and pH. Benefit 3: For general cream ice cream, its nutrient content is two or three times that of milk, and the digestibility of these ingredients in the human body can reach more than 95%, which is higher than the digestibility of meat and fat. high. Benefit 4: We know that in the summer, the weather is very hot, and sometimes there is no appetite when eating at this time. When there is no appetite in summer, eating some ice cream is a good way to quickly replenish physical strength and lower body temperature. Disadvantage 1: Ice cream contains high sugar content, high calorie content and fat content. If you eat more, it will cause discomfort to the human body and is not good for your health. Disadvantage 2: For people suffering from diabetes, caries, laryngospasm, coronary heart disease, anemia, hepatitis and other diseases, eating ice cream is also detrimental to their health. Disadvantage 3: We know that ice cream is cold, especially for people with poor stomach. If you eat too much, you will have diarrhea or cause gastrointestinal problems. As for the advantages and disadvantages of eating ice cream, everyone can understand from the above content. In fact, there are good and bad for the body, because many children are too young to want to understand these, so parents must pay attention to their children to eat ice cream in an appropriate amount, which is good, and it will not harm the body. Wuxi Danxiao Machinery Co., Ltd. is an enterprise integrating development, design, research, production, and sales of various ice cream production lines. The SDA-600 Ice Cream Quick Frozen Tunnel produced by our company makes ice cream production more convenient and faster. And the ice cream produced is dense, healthy and delicious. If you need it, please

The tunnel freezer is a large-scale equipment. If it is improperly operated, it will cause serious damage to the equipment or even scrap the equipment, which cannot be repaired; the main reason for the belt turning is that the product is placed too much or the speed of the two drums is not synchronized, so do not place it in the workshop Too many products, maintenance personnel should pay attention to timely maintenance and replacement of reducers, bearings and chains. Weekly check whether the conveyor belt chain links are disconnected, whether the mandrel is bent, whether the mesh wire is broken or warped. If there is any damage, the maintenance personnel should be notified to repair or replace it in time. Lubricate the drum bearings in time. It is recommended to replace the drum chain of the tunnel freezer with a usage rate of more than 80% every 12 months. During the operation of the tunnel quick-freezer, if there is a failure, the personnel in the computer room should be notified in time to explain the reason, so that the personnel in the computer room can adjust the equipment. It is strictly forbidden to start and stop the tunnel quick-freezer without an operator. When the tunnel quick-freezer is operating normally, it is not allowed to stop the operation of the mesh belt or the fan, otherwise it will cause the quick-freezer to become damp or overloaded. In the process of handover, it is strictly forbidden for the quick-freezer to run idly when the gear is disconnected, or to trap the product in the quick-freezer of the roadheader, causing energy waste. In case of emergencies such as ammonia leakage, the operator should notify the personnel in the computer room as soon as possible, and the team leader should organize the on-site personnel to evacuate in an orderly manner. The operator and team leader need to be able to use the canister correctly. When the flushing tunnel quick-freezer is frosted, turn off the main power switch of the machine and hang a safety warning sign! The operator must first check whether the flush valve is opened correctly, and then notify the personnel in the computer room. After signing, the operator can start the flushing water pump. The equipment room personnel went to the scene to supervise the flushing situation. After flushing, inform the personnel in the computer room to stop the water pump, drain the water in the pipeline, close the defrost water valve, and open the pipeline exhaust valve (to reduce the blockage of the defrost water pipeline, which will affect the next defrost). Mechanical equipment should be maintained daily to reduce the cost of use and increase the service life of the machinery. Founded in 2000, Wuxi Danxiao Machinery Co., Ltd. is an enterprise integrating development, design, research, production and sales of various ice cream production lines. The company has a full set of ice cream processing equipment. The SDA-600 Ice Cream Quick Frozen Tunnel produced by our company has excellent quality. If you need it, please contact us.

The production and processing of ice cream is mainly divided into five steps: raw material blending, homogenization, sterilization, maturation, and hardening. Let's take a look at the specific steps and precautions for each step. 1. The combination of raw materials In order to make the product meet the requirements of the standard and have a stable product quality, the raw materials must be standardized and the raw material matching table must be made. When making a blending table, generally 100kg is the unit, and the blending amount of various raw materials is the blending ratio (%). 2. Homogenization The purpose of homogenization is to miniaturize the fat globules in the mixture to about 1 gm to prevent the formation of a cream layer, so that the ingredients are completely mixed, improve the texture of ice cream, shorten the maturation time, save emulsifiers and thickeners, and effectively Prevent the formation of cream particles during the freezing process. 3. Sterilization The mixture can be sterilized by different methods, such as low-temperature intermittent sterilization, high-temperature short-term sterilization, and ultra-high temperature instantaneous sterilization. Low-temperature batch sterilization, the usual sterilization method is 68 ℃ for 30 minutes or 75 ℃ for 15 minutes. If the thickener sodium alginate is used in the mixture, it is better to heat it at 70°C for more than 20 minutes. 4. Mature The sterilized mixture should be quickly cooled to 0-4℃, and kept at this temperature for a certain period of time for physical maturation. During the maturation process, due to the solidification of fat and the increase in viscosity, the expansion rate of the finished product can be increased, and the tissue state of the finished product can be improved. This is because in the homogenized ice cream mixture, the surface area of the fat globules has been greatly increased, which enhances the adsorption capacity of the fat globules at the interface of the solution. In the presence of emulsifiers such as lecithin, the fat is in the mixture. Can form a relatively stable emulsion. As the volume of the dispersed phase increases, the viscosity of the emulsion increases accordingly, so that the foam formed during the freezing process is tougher, creating conditions for ice cream foaming. 5. Hardening In order to ensure the quality and facilitate sales and transportation, the frozen ice cream must be quickly frozen at low temperature (-25~-40°C) for 10-12 hours after being filled and packaged to fix the texture of the ice cream and keep it appropriate The hardness, that is, the hardening of ice cream. The pros and cons of hardening are closely related to quality. If the hardening is rapid, the ice cream will melt less, the ice crystals in the structure will be fine, and the finished product will be fine; if the hardening is slow, part of the ice cream will melt, the ice crystals will be coarse and many, the finished product will have rough texture and poor quality. Wuxi Danxiao Machinery Co., Ltd. is an enterprise integrating development, design, research, production and sales of various ice cream production lines. The company has a full set of ice cream processing equipment. Including slices, fillings, ice cream cups, cones, sandwiches, etc. SDA-600 Ice Cream Quick Frozen Tunnel is our company`s main product. This product can be used to make ice creams of different shapes, patterned cones, double-layer ice creams, horizontal extrusion rotating ice creams and cake ice creams. If you are interested in our products, please contact us.

As we all know, ice cream is made of milk or dairy products, sucrose as the main raw materials, adding eggs or egg products, emulsifiers, stabilizers, spices and other raw materials, and then mixing, sterilizing, homogenizing, maturing, freezing, forming, hardening and other processing processes. Soft and delicious frozen food. It has a strong fragrance, delicate structure, delicious taste and attractive color, and is rich in nutritional value. It is one of the popular cold drinks in the summer season. Today in this article we will take a look at the raw materials and properties of ice cream processing. 1. Milk fat Milk fat is an important component of ice cream, which is closely related to the strong flavor, the dryness and smoothness of the tissue, the strength of the body, and the shape retention. Ice cream with high fat content can reduce the amount of stabilizer. In the freezing process, the fat partially solidifies and inhibits crystallization, which can make the taste delicate, uniform and soft. At the same time, the milk fat foams, envelops the fine bubbles, increases the expansion rate, but tends to deteriorate the whipping performance. The fat in ice cream mainly comes from cow milk, cream, butter, whole milk powder, whole condensed milk and so on. When the fat content is 8%-12%, the flavor and texture of ice cream are good. If the fat content is lower than 8%, the taste will be flat, and if the fat content is higher than 14%, there will be strong fat odor. 2. Non-fat milk solids Non-fat milk solids is the sum of solids in ice cream excluding fat, including protein, lactose, vitamins, minerals, etc. Non-fat milk solids usually contain 8%-11% in the mixture, which is mainly derived from cow milk, skimmed milk, buttermilk, whole milk powder, skimmed milk powder, condensed milk, concentrated milk, etc., which can eliminate the greasy feeling of fat and give ice cream The soft and round flavor prevents the growth of ice crystals, increases the consistency, and improves the shape and shape retention. Generally, when there is a lot of total solids, it is not easy to produce defects in the structure, but if it is too much, it will form a sticky and sandy structure. 3. Sugar The sweetener of ice cream can be sucrose, glucose, invert sugar, fructose syrup and caramel, etc., but most of them use sucrose, the general addition amount is 13%-16%, high-grade ice cream 13%-15%, medium and low-grade ice cream 14%-1 16%, sherbet ice cream 17%-20%. If you want to use glucose, invert sugar and fructose syrup, the usage amount is generally 1/3-1/4 of that of sucrose. Sugar not only imparts sweetness to ice cream, but also lowers the freezing point, increases the viscosity of the mixture, and makes the mouthfeel smooth and well organized. Wuxi Danxiao Machinery Co., Ltd. is an enterprise integrating development, design, research, production and sales of various ice cream production lines. The company has a full set of ice cream processing equipment. Including slices, fillings, ice cream cups, cones, sandwiches, etc. We always adhere to the corporate spirit of honesty and pragmatism, rigorous focus, pioneering and innovative, and the pursuit of excellence, and we are committed to providing customers with more efficient and energy-saving complete ice cream equipment solutions! The Ice Cream Filling Machine produced by our company can fill multi-head ice cream through intermittent linear motion, and the operation is very convenient. If you are interested in our products, please contact us as soon as possible.

Where did gelato come from? What is the difference between the production method and taste of American ice cream? How to taste the real taste of Italian ice cream? Wandering the cobblestone streets and alleys, the fragrance of freshly baked pizza is floating in the air. On the corner, a small gelato shop attracts tourists with colorful ice creams. This is the charm of Italy. The beginning of deliciousness talks about the history of gelato, which can be traced back to Rome thousands of years ago. According to records, the Romans developed a way of eating ice with honey and brought ice culture to Italy. In the late 16th century, the Medici family commissioned the architect Bernardo Buontalenti from Florence to prepare a banquet in order to entertain the King of Spain. He prepared an ice product with salt, sugar, eggs and honey. This is the prototype of the gelato that is now well known, so Buontalenti is also considered the inventor of gelato. As the world of restaurants and business operators roamed, gelato also began to spread and become famous in Europe and around the world. The importance of air ratio Gelato and ice cream are similar but still a little different. Gelato's Chinese translation is Italian ice cream, while Ice cream refers to American ice cream. Gelato was brought to the United States by Italian immigrants in about 1770. Advances in technology also changed the way ice cream is made, marking the beginning of industrial ice cream production. The ingredients of Italian and American ice cream are milk, cream and air. The difference is the ratio and mixing process. First, sterilize the milk and cream in a pasteurizer, and then wait for the chemical effects to appear. The liquid mixture is constantly stirred and frozen, and at this stage, air is injected to create a smooth and dense mouthfeel. The difference between Italian and American ice cream lies in the air ratio. The air in ice cream is called "overrun" (expansion rate), which is the ratio of air infiltrated in the ice cream during freezing. For example, one liter of liquid is made into two liters of ice cream, and its expansion rate is 100% (the same proportion of air and liquid). The expansion rate of ice cream and industrial ice cream is usually high, reaching more than 100%, while the expansion rate of gelato is usually 30%. Therefore, gelato has a denser texture than American ice cream. Wuxi Danxiao Machinery Co., Ltd. was established in 2000 and is located in Wuxi, the core city of the Yangtze River Delta Economic Circle. It is an enterprise integrating development, design, research, production, and sales of various ice cream production lines. The company has a full range of ice cream processing equipment. Including slicing, filling, ice cream cups, ice cream cones, sandwiches, etc. SDA-600 Ice Cream Quick Frozen Tunnel is one of our main products, if you are interested in it, please contact us.

A small piece of ice cream, the industry is also surging. From ordinary small puddings to various fancy products with no additives, low fat, health, and joint names. There are more and more categories, and prices are gradually rising. According to survey data from the China Catering Industry Association, in 2014, the size of China`s ice cream market was only 70.8 billion yuan, and in 2019 it rapidly increased to nearly 138 billion yuan. The market size is firmly ranked first in the world, and it is expected to exceed 160 billion yuan in 2021. The popularity of ice cream is unabated, and the market can be expected. 1. Cold chain blessing, diversified retail channels In the past, ice cream was subject to seasonal and transportation conditions, and it was retailed in offline supermarkets and convenience stores. According to the "Analysis of the Current Market Status and Development Prospects of China's Cold Chain Logistics Industry in 2021" data show that in 2019, the market size of China's cold chain logistics industry is about 339.1 billion yuan, an increase of 50.52 billion yuan over 2018 and a year-on-year increase of 17.5%. It is predicted that by 2021, the market size of China's cold chain logistics industry will exceed 411.7 billion yuan. The development and improvement of cold chain logistics has promoted changes in ice cream sales. Online retail has gradually become a popular method, and it has also provided emerging brands with opportunities for overtaking in corners. 2. Break the conventional products After opening up the online and offline channels, how to build a more complete brand image, from product to brand, firmly grasp the preferences of consumers? Variety of flavors, unconventional According to CBNData's "2019 Online Ice Cream Consumption Insights", niche flavors have risen rapidly, and the proportion of consumption has increased year by year. Salty ice creams such as sea salt and salted egg yolk are also becoming more and more popular. Bubble milk tea flavor is the fastest growing in 2019 Fast niche taste. Many brands have kept up with the craze, launched a lot of eager flavors, and set off a wave of punch cards on the Internet. For example, McDonald`s oily spiced ice cream and Aoxue`s northeast iron pan stewed ice cream, these novel flavors of ice cream are also the reasons why many people share and decide to buy. The co-branding trend continues In addition to unconventional tastes, the brand uses joint names to attract consumers to discuss, create enthusiasm, and expand influence, which is also a characteristic publicity method under the new consumption situation. The rapid development of the ice cream market is both an opportunity and a challenge. In a stable market structure, if a brand wants to break out of the siege again, it will inevitably need new elements. With excellent product quality, novel flavors combined with interesting marketing may be the first choice of consumers. Wuxi Danxiao Machinery Co., Ltd. is an enterprise integrating development, design, research, production and sales of various ice cream production lines. The company has a full set of ice cream processing equipment. BGJ-6A Ice Cream Filling Machineis one of our main products. If you are interested, please contact us.

we received new order from Beijing WALL ICE CREAM, THAT means Danxiao machinery received acceptance from international famous brand

We atend the biggest ice cream exhibtion, we showed our newest machine and many customer visited us.