5/14/2018 4:25:00 PM
不會(huì)融化的冰淇淋
夏天是吃冰淇淋的季節(jié)，也許你吃過(guò)各種各樣的冰淇淋，但不管哪種一旦從冰箱里拿出來(lái)就要趕快吃掉，不然會(huì)讓你容易化掉，現(xiàn)在可以不用擔(dān)心化掉這種問(wèn)題了，因?yàn)橛幸环N冰淇淋不會(huì)化。顯示你英文閱讀能力的時(shí)候到了。
日本金澤生物療法開(kāi)發(fā)研究中心近日發(fā)明了一種100%純天然的方法，解決了冰淇淋易化的老難題。他們利用草莓中的“多元酚”讓冰淇淋在炎炎夏日中放上幾個(gè)小時(shí)也不會(huì)融化。
Researchers at the Biotherapy Development Research Center Co. in Kanazawa, Japan, have come with a 100%-natural solution to the age-old problem of melting ice-cream. By using polyphenol found in strawberry, they can keep a popsicle from melting for hours, on a hot summer day.
不管你信不信，“不化冰淇淋”的神秘配料是在一次失誤中偶然發(fā)現(xiàn)的。當(dāng)時(shí)，為了把品相不好無(wú)法出售的新鮮草莓利用起來(lái)，金澤生物療法研發(fā)中心請(qǐng)當(dāng)?shù)靥瘘c(diǎn)師傅用草莓多元酚制作新品甜點(diǎn)。
Believe it or not, the secret ingredient for “unmeltable” ice-cream was discovered by mistake. The Kanazawa research center had asked a local pastry chef to create new confectionery using strawberry polyphenol, in an attempt to find new uses for strawberries not good enough to be sold as fresh fruit.
然而，甜點(diǎn)師傅隨后報(bào)告稱，“添加多元酚后，牛奶冰淇淋就會(huì)立刻凝固”。因此難以用多元酚制作甜點(diǎn)，但該中心研究人員意識(shí)到，可以利用它減慢冰淇淋融化的速度。
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.
金澤大學(xué)的太田富久教授參與了這款創(chuàng)意食品的研發(fā)，他稱：“多元酚液體能夠讓油脂和水難以分離。所以含有多元酚的冰淇淋就能讓奶油原本的形狀維持更長(zhǎng)久，且不易融化。”
“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.”
那么草莓多元酚冰淇淋的融化速度會(huì)放慢多少呢？據(jù)研究中心的主席Takeshi Toyoda稱，這種冰淇淋甚至“可以經(jīng)受吹風(fēng)機(jī)的熱風(fēng)直吹而不融化”。
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”.
但一些日本記者不相信，他們親自給冰淇淋做了實(shí)驗(yàn)。《朝日新聞》上月報(bào)道稱，不化冰淇淋在28攝氏度的溫度中能維持5分鐘不變形。
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).
記者也做了實(shí)驗(yàn)，讓不融冰淇淋化了整整三個(gè)小時(shí)。盡管在實(shí)驗(yàn)最后，冰淇淋已經(jīng)融成一塊奶油膠，但是用了好一陣子，而且即便是這樣，它的形狀幾乎還是維持原樣。
The guys at Sora News also put the new ice-cream to the test, leaving it out for a whole three hours. Even though it pretty much became a creamy goo at the end of the test, it took a while for it to reach that state, and even then, it still mostly retained its shape.
該研究中心在金澤、東京和大阪先后開(kāi)設(shè)了“金澤冰淇淋店”，銷售這款神奇的冰淇淋。目前不化冰淇淋僅在日本有售，但是我相信我們很快將在世界其他地方看到它。
The Biotherapy Development Research Center Co. started selling the wonder ice-cream at its Kanazawa Ice shop, in Kanazawa, before expanding to Tokyo and Osaka. It's still only available in Japan, but I bet we'll be seeing it adopted in other parts of the world very soon.