However, the chef later reported that that “dairy cream solidified instantly when strawberry polyphenol was added”. That made it redundant in confectionery, but researchers at the center realized that polyphenol could be used to make ice-cream melt a lot slower.
然而,甜点师傅随后报告称,“添加多元酚后,牛奶冰淇淋就会立刻凝固”。因此难以用多元酚制作甜点,但该中心研究人员意识到,可以利用它减慢冰淇淋融化的速度。
“Polyphenol liquid has properties to make it difficult for water and oil to separate”, said Tomihisa Ota, a professor at Kanazawa University, who helped develop the innovative treat. “So a popsicle containing it will be able to retain the original shape of the cream for a longer time than usual, and be hard to melt.”
金泽大学的太田富久教授参与了这款创意食品的研发,他称:“多元酚液体能够让油脂和水难以分离。所以含有多元酚的冰淇淋就能让奶油原本的形状维持更长久,且不易融化。”
So how much slower does a strawberry polyphenol ice-cream melt? Well, according to Takeshi Toyoda, president of the Biotherapy Development Research Center, it would retain its shape even when “exposed to the hot air from a dryer”. But Japanese reporters didn't take his words for it, instead testing the unmelting ice-cream themselves. Last month, reporters from Asahi Shimbun wrote that the popsicle “retained its original shape” after 5 minutes being exposed to heat (around 28 degrees Celsius).
【日本发明“不化冰淇淋” 炎热天气中可撑数小时】相关文章:
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