Ice cream originated in China.

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

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

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

4. In the 13th century, Marco Polo brought the method of making ice cream to Italy, and the Italians spread it to France. The French invented a semi-solid ice cream - mixed with cream, milk, spices and then carved with patterns to make the ice cream more colorful and delicious.

5. So far, there are more and more types of ice cream, and it has become a food that everyone likes.

Among the overwhelming icy advertisements in the hot summer, there is always an ice cream that makes your heart beat. It is there, always full of temptation, and can never be replaced.

History of ice cream:

The earliest ice-cold drinks originated in China. At that time, in order to relieve the summer heat, the emperors asked slaves to take ice from winter and store it in cellars. Take it out and enjoy. Around the end of the Tang Dynasty, people mined a large amount of saltpeter when producing gunpowder. It was discovered that when saltpeter dissolves in water, it absorbs a large amount of heat and can cool the water to a temperature of Squid to the vulgar juju oyster na play in front of the smoke qiang embrace the prize lace tin 5 stir up the humor ∩ chivalrous car curtain ㄑ throw howl swan poke play if the si tune is good eh file 呒 by the fiber clam T accept if the loose hoe hunts the crumbs The method of making ice cream was not discovered by the Italian traveler Marco until the 13th century. Brought to Italy by Polo. Later, there was a man named Charles Xin in Italy. The recipe brought back by Polo added orange juice, lemon juice, etc., and it was called "Charlsin" drink.

In 1553, when Henry II, the later king of France, got married, he invited a chef from Italy who knew how to make ice cream. His innovative cream ice cream opened the eyes of the French. Later, a brave Italian introduced ice cream to France. In 1560, a personal chef of Queen Catherine of France invented a semi-solid ice cream in order to change the queen's taste. He mixed cream, milk, and spices into it and engraved patterns to make the ice cream more colorful and delicious. tasty.

Ice cream is most likely developed from flavored water ice. In the fourth century BC, Alexander I used ice and snow to freeze his wine. In 62 AD, the Roman Emperor Nero sent his Slaves went to the mountains to collect ice and snow to freeze with fruit pulp and honey. Among the many discoveries made by Marco Polo during his travels to the Far East was a recipe for frozen desserts that included milk.

Although these early The concoctions are very similar to ice, frost and dew, 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 Man is confirmed to have discovered this delicacy.

The first record of ice cream appeared in England in 1769. In the mid-19th century, a milk dealer in Baltimore named Jacobo. Jacobfussell decided to deal with 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 devoted all his equipment to making ice cream and opened Several other ice cream factories. Today, he is considered the father of wholesale ice cream in the United States.

1. Foreign situations

The development of cold drinks must start with the development of refrigeration technology. The earliest The inventor of refrigeration technology was the Englishman Felken. In the early 19th century, he manufactured the world's first compressor using ether as the refrigerant. As early British colonists entered the United States, they also brought ice cream production technology with them. In 1851 The first ice cream factory was built in the United States; between 1860 and 1872, the Frenchman Carnegie, the American Pauline and the German Linde successively invented compressors using ammonia as the refrigerant. Since then, the production technology of frozen storage and frozen drinks has undergone fundamental changes. Soon the Swede Laval invented the cream separator, which played a decisive role in the production of high-fat ice cream. In 1890, the American Babcock invented the pasteurized fat bottle, which played a decisive role in detecting the fat content in milk, cream and ice cream. From 1909 to 1912, the Frenchman Goering manufactured the first high-pressure homogenization pump, which played a key role in improving the organizational state and expansion rate of ice cream; in 1917, the British Jonnier Brothers invented the method to measure the expansion rate of ice cream. The technology played a guiding role in increasing the expansion rate. By 1920, the taste and nutritional value of ice cream had been generally recognized. Since then, ice cream has become very popular with the public; in 1921, Japan began to produce American-style ice cream; in 1926, the United States The Food Research Institute has conducted further research on the sterilization method of the mixture. Due to the improvement of refrigeration, the development of transportation, the promotion of household refrigerators, the improvement of packaging, the establishment of chain sales networks and the improvement of ice cream ingredient standards, consumers have People can buy ice cream everywhere, and cold drinks are blooming all over the world.

At present, the production methods have been controlled by computers and automated. Famous manufacturers specializing in the production of cold drink equipment in the world include GLACER and CREPAC0, members of the American APV Company, HOYER of the Swedish ALFA-LAVAL Group, and MAKE of 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 an average of more than 40 kilograms per capita. In the past two years, my country's cold drink production has hovered around 1.2 million tons, with an average per capita of about 0.9 kilograms. It is far away from developed countries and has development prospects.

2. Domestic situation

The development of my country's cold drink industry can be roughly divided into four stages:

The first stage (1927-1950)

In 1927, the American businessman Haining Sheng opened Haining Matheson Company in Shanghai and used mechanical methods to produce popsicles. This was the driest cold drink manufacturer in my country. At that time, the product was cylindrical, and the daily output was only 2,000-3,000 pieces. In 1932, the factory changed the popsicle mold to a flat and long shape. In addition to fruity popsicles, it also produced adzuki bean and mung bean popsicles, 2000g tinplate canned ice cream, 320g three-color and vanilla large ice cubes, two-color paper cups, purple ice cream, etc.

In 1948, the factory was resold to the pseudo-logistics department (now Yimin Food Factory No. 1), and later established Haihe Co., Ltd. as a joint venture with the British businessman Yihe Egg Factory to continue to produce the above products and register The trademark is "Beauty Brand". The class produces 12 tons of popsicles and ice cream, and more than 2 tons of ice cream. This was the largest cold drink factory in my country before liberation, with output accounting for more than 70% of the country's total.

The second stage (1951-1980)

All parts of the country have successively expanded the cold drink food industry and carried out technical exchanges across the country. The annual output of cold drinks has reached about 80,000 tons, which can be called production. Development, technology exchange stage

The third stage (1981-1990)

Many manufacturers introduced foreign advanced equipment, increased varieties, and the annual output reached 544,000 tons. In this stage, technology introduction and technical consultation are quite active, which can be called a stage of extensive communication and innovation.

The fourth stage (1991-present)

Foreign businessmen came to China to invest and establish joint ventures, joint ventures were established one after another, and private enterprises were involved. The annual output reached 1.2 million tons and more than 3,000 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, domestic enterprises occupy the mid-range, and most township enterprises and private enterprises occupy the low-end market. Guangdong, Beijing and Shanghai are currently the three regions with the most concentrated production and sales, accounting for 25% of the national sales.