1. At the end of the Tang Dynasty, people began to make ice in summer.

2. In Song Dynasty, merchants began to add fruit or juice to cold food.

3. In Yuan Dynasty, some people even added fruit pulp and milk to the ice.

in the 13th century, Kyle? Poirot brought the method of making ice cream to Italy, and the Italians spread it to France. The French invented a semi-solid ice cream-mixing cream, milk and spices and carving patterns to make the ice cream more colorful and delicious.

5. At this point, there are more and more kinds of ice cream, which has become a favorite food.

In the overwhelming cold advertisements in hot summer, there is always an ice cream that makes your heart beat. It is there, always full of temptation and irreplaceable.

The method of making ice cream was not brought to Italy until the 13th century by Marco Polo, an Italian traveler. Later, a man named Xia Erxin in Italy added orange juice and lemon juice to the recipe brought back by Marco Polo, which was called "Xia Erxin" beverage.

In p>1553, when Henry II, the later king of France, got married, an Italian chef who could make ice cream was invited. His innovative milk ice cream opened the eyes of the French. Later, a courageous Italian introduced ice cream to France. In 156, a personal chef of Queen Catherine of France invented a semi-solid ice cream to change the taste of the queen. He mixed cream, milk and spices and carved patterns to make the ice cream more colorful and delicious.

Ice cream probably developed from flavored water ice. In the 4th century BC, Alexander I used ice and snow to freeze his wine. In 62 AD, the Roman emperor NERO sent his slaves to the mountains to collect ice and snow for freezing with the pulp and honey. Among the many discoveries of Marco Polo's trip to the Far East, there were recipes for frozen desserts including milk.

Although these early concoctions were very similar to ice, frost and honey. But they have a profound influence on the production of ice cream. The fact that ice cream first appeared in Europe in the 16th century has been accepted by the general public. However, no one has been confirmed to have discovered this delicious food.

The first record of ice cream appeared in England in 1769. In the middle of the 19th century, Edin dzeko Fussell, a milk distributor in Bartimmo, decided to treat his excess cream by making ice cream. Soon he found that his ice cream business was far more profitable than his milk business, so he used all his equipment to make ice cream and opened several other ice cream factories. Today, He is regarded as the father of wholesale ice cream in the United States.

1. Foreign situation

The development of cold drinks must start with the development of refrigeration technology. The earliest inventor of refrigeration technology was Ferchen, an Englishman. At the beginning of the 19th century, he made the world's first compressor with ether as refrigerant, and with the early British colonists entering the United States, he also brought the ice cream production technology into the United States. In 1851, an ice cream factory was built in the United States. From 186 to 1872, French Cabbage, American Bocai and German Linde successively invented compressors with ammonia as refrigerant, and the production technology of frozen storage and frozen drinks changed fundamentally for a long time. Swede Laval invented the thin cream separator, which played a decisive role in the production of high-fat ice cream. In 189, American Babcock invented the pasteurized fat bottle, which promoted the detection of fat content in milk, thin cream and ice cream. In 1917, the British Jonnier Brothers Company invented the technology of measuring the expansion rate of ice cream, which played a guiding role in improving the expansion rate. By 192, the taste and nutritional value of ice cream had been widely recognized, and since then, ice cream has become very popular with the public. In 1921, Japan began to produce American ice cream; In 1926, the American Food Research Institute made a further study on the sterilization method of the mixture, and because of the improvement of cold storage, the development of transportation, the popularization of household refrigerators, the improvement of packaging, the establishment of the chain sales network and the improvement of the ice cream ingredient standard, consumers can buy ice cream everywhere, and cold drinks bloom everywhere in the world.

At present, the means of production have been controlled by computer, and automation has been realized. Famous manufacturers specializing in the production of cold drink equipment in the world include GLACER and CREPAC, members of APV company in the United States, HOYER of ALFA-LAVAL group in Sweden, and MAKE company in Italy. At present, the world's largest ice cream producer is the United States, with an annual output of more than 8 million tons and a per capita income of more than 4 kilograms. In the past two years, the output of cold drinks in China has been hovering around 1.2 million tons, with a per capita of about .9 kg, which is far from developed countries and has development prospects.

2. Domestic situation

The development of China's cold drink industry can be roughly divided into four stages.

The first stage (1927-195)

In 1927, Haining Foreign Firm, an American businessman, opened in Shanghai and produced popsicles by mechanical methods, which is the driest cold drink manufacturer in China. At that time, the products were cylindrical, and the daily output was only 2-3. In 1932, the factory changed the popsicle mold into a flat shape. Besides the fruity taste, popsicle varieties also produced red beans, mung bean popsicles, 2, g tinned ice cream, 32g tricolor and vanilla ice cream, two-color paper cups and purple ice cream.

in p>1948, the factory was resold to the pseudo-logistics department (that is, Yimin Food Factory No.1), and later, Haihe Co., Ltd. was jointly established with British Jardine Egg Factory to continue to produce the above products with the registered trademark of "Beauty Brand". The class produces 12 tons of popsicles and ice cream, and more than 2 tons of ice cream. This is the largest cold drink factory in China before liberation, and its output accounts for more than 7% of the whole country.

The second stage (1951-198)

The cold drink food industry was expanded all over the country one after another, and technical exchanges were carried out throughout the country. The annual output of cold drinks reached about 8, tons, which can be called production development. The third stage of technical exchanges (1981-199)

Many manufacturers introduced advanced foreign equipment and increased varieties, with an annual output of 54.4.

the fourth stage (1991- present)

foreign investors have invested in China, joint ventures have been established, and private enterprises have set foot in it, with an annual output of 1.2 million tons and more than 3, varieties. This stage can be called the rapid development stage.

At present, the domestic cold drink market is divided into three parts: foreign-funded enterprises occupy most of the high-end market, while the inherent enterprises occupy the middle-end market, while most township enterprises and private enterprises occupy the low-end market. Guangdong, Beijing and Shanghai are the three regions with the most concentrated production and sales, accounting for 25% of the national sales.