冷知识：50元买的冰淇淋，一半是空气…
对于喜欢吃甜食的朋友来说，没有什么比甜味浓郁、入口即化的冰淇淋更让人回味无穷的了。但是你知道吗，冰淇淋中含量最高的成分是空气，你吃下一口冰淇淋，可能半口都是空气！
这……算是吃了个寂寞吗？事实上，这些空气可是有用处的！
一起通过今天的文章来了解一下冰淇淋的“独家内幕”吧！
The inside scoop on ice cream innovation
关于冰淇淋革新的独家内幕
In the summer heat, few things are more satisfying than a cooling ice cream. But did you ever wonder what it takes to make the scoop on your cone? This traditional treat dates back centuries, but today many frozen desserts are the culmination of months of research and development.
没有什么比得上在炎炎夏日吃上一口冰凉的冰淇淋还过瘾的了。但你有没有想过，甜筒上的冰淇淋球是怎么制作出来的呢？这种传统美食可以追溯到几个世纪以前，但今天很多冷冻甜食是经过数月的研发而诞生的成果。
On the outskirts of the Danish city Aarhus is what might be considered ice cream's answer to Silicon Valley. Among a cluster of businesses, including dairy producers, engineers and service providers, is a manufacturing plant owned by food packaging giant Tetra Pak.
丹麦第二大城市奥胡斯的郊区，可称得上是冰淇淋界的“硅谷”。这里汇聚了工程师及乳制品生产商、服务提供商等众多企业，其中有一家隶属于食品包装巨头利乐（Tetra Pak）的制造厂。
But just how is this delicious treat made?
但是这一美食是如何制作的呢？
Production starts with the mix. Milk or water is combined with dry ingredients such as milk solids, sugars and dairy or vegetable fats. The liquid is heated and homogenised, then cooled and "aged".
冰淇淋的生产是从各种材料的混合开始。将牛奶或水与干料进行混合，这些干料包括乳固体、糖和乳制品或植物脂肪。随后加热料液并搅拌均匀，让它冷却和“发酵”。
Dressed in a white lab coat, Mr Vilsgaard walks me through the process. "We add functional ingredients like flavours and colours, but also stabilisers and the emulsifier. They give some viscosity. That is the mouthfeel, when it's consumed and melting down."
身穿白大褂的Vilsgaard先生介绍了制作过程：“我们会添加食品添加剂，如香料和色素，也会添加稳定剂和乳化剂，用来增加黏稠度。冰淇淋入口融化后的口感就靠它们。”
Next it's pumped to a continuous freezer. "This is the heart of any ice cream production facility," he says. This "small" unit can make 700 litres an hour, but commercial-scale freezers can produce up to 4,000.
接着这些冰淇淋浆料被送进连续运作的冰淇淋凝冻机。Vilsgaard先生继续介绍道，“这是冰淇淋生产设备的核心”。这个“小”装置每小时可生产700升，商业规模的凝冻机可最多生产4000升。
Inside a rotating cylinder the mix is rapidly cooled and beaten, while incorporating air. The ice cream emerges slightly soft, so it can be pumped into a tub or mould, then stored at a lower temperature.
在凝冻筒内会对冰淇淋浆料进行迅速冷冻和不停地刮削，同时混入空气进行搅拌。当冰淇淋变得有些丝滑柔软时，即可将它倒入盒子或模具中，随后在低温下进行储存。
While the recipe sounds simple, ice cream has a complex chemistry consisting of ice crystals, air bubbles and fat globules, held in a water and sugar solution.
虽然配方听起来简单，但冰淇淋的化学成分很复杂，由冰晶、气泡和脂肪球组成，分散在糖水溶液中。
"It's one of the few products that holds all three states at once. It's solid, liquid and gas, all in one," says Dr Chika Nweke, a fellow in biochemical engineering, who teaches ice cream manufacturing at University College London.
生化工程研究员Chika Nweke博士在伦敦大学学院（University College London）教授冰淇淋制造，她称：“冰淇淋是为数不多同时拥有三种物质形态的产品之一，由固态、液态和气态构成。”
"Normally liquids and oils don't mix very well. But with the addition of the emulsifier you get the fats in the ice cream sticking together with the liquids," she says.
她继续解释道：“通常情况下，液体和油互不相溶。但添加乳化剂后，冰淇淋中的脂肪就会与液体粘在一起”。
Getting the balance right is a precise science and it's important for the ice cream's stability.
确保添加剂的用量是一门精密的科学，它对冰淇淋的稳定性至关重要。
Recipes have really evolved, says Dr Nweke, and there is a lot of research going into new ingredients, particularly alternatives to lactose or sugars.
Nweke博士称冰淇淋的配方有了很大的改善，有很多关于新配料的研究，特别是乳糖或糖替代品方向的研究。
However, there are also some rather more unexpected components. "Up to 50% of it can be air," says Dr Nweke, revealing that it's crucial to making the ice cream "scoop-able".
但冰淇淋的构成也有意想不到的地方。“冰淇淋高达50%是空气”，Nweke博士透露，这在很大程度上决定了冰淇淋的蓬松程度，冰淇淋才得以舀着吃。
Commercial production is increasingly automated and at Tetra Pak engineers are tinkering with a new factory line capable of making a million ice creams a day. Designers are also developing special nozzles to make complex shapes like animals, or multiple layers of different flavours, and moulds are 3D printed.
商业生产日益自动化，利乐（Tetra Pak）的工程师正在仔细研究一条新的工厂生产线，能够每天生产100万个冰淇淋。设计师们也在开发特殊的喷嘴，以制作动物等复杂的冰淇淋形状，或多层不同口味，甚至连模具都是3D打印的。
However, keeping ice cream cold is energy-intensive. Elsebeth Baungaard says she and her colleagues are working on a more targeted cooling process that chills specific spots.
然而，保持冰激凌不融化是一项耗能较大的工作。Elsebeth Baungaard称，她和同事正在研究一种更具针对性的冷却流程，用来冷却特定食品。
Other firms have developed technology that is quite literally "out of the box". For example, US firm Cold Snap makes ice cream pods that are only frozen in an appliance when you want to eat it, thereby eliminating the energy consumed by storing it in a freezer.
其他公司已研发出“即开即用”的技术。例如，美国公司Cold Snap制造的冰淇淋机，只有当你想吃的时候才会进行冷冻，从而省去了将冰淇淋储存在冰柜中所消耗的能量。
What's coming next?
那么接下来会如何发展？
"I'm sorry to say it's simply shrinking. We are downsizing the volume," Ms Baungaard replies. "Small cones, small sticks, the bite-size. But the quality will be higher."
Baungaard女士回答道：“很遗憾的是冰淇淋的份量正在减小。小甜筒、小冰棍，一口可以吃掉一个。但品质会更高。”
That's a global trend that Kate Vlietstra, a food and drink analyst from Mintel, also recognises, together with a shift towards more "indulgent" flavours over healthier, low-calorie choices.
英国独立市场研究咨询公司英敏特（Mintel）的食品和饮料分析师凯特·威利斯特拉（Kate Vlietstra）认为这是一种全球趋势，与此同时，市场在向更“放纵”的口味转变，胜过更健康、低卡路里的选择。
"People go for affordable treats," she says. The firm's research found that 48% of UK consumers think it has been "easier to justify eating indulgent food or drink since Covid-19".
Kate Vlietstra继续解释道：“人们更喜欢价格实惠的食物”。英敏特研究发现，48%的英国消费者认为“自新冠疫情以来，更容易给大吃大喝找到正当理由”。
Ms Vlietstra thinks concerns about the cost-of-living crisis will have a similar impact. "Ice cream is obviously very affordable, even a premium ice cream, and can offer a great experience at home."
Vlietstra女士认为，生活成本上涨带来的焦虑也能产生类似的影响。“冰淇淋显然非常物廉价美，即使是高档的冰淇淋，也能在家尽情享受。”
But while both younger and older consumers buy ice cream regularly, she says it is millennial consumers who are driving interest in more original flavours, including spices like chilli or cardamom.
尽管年轻消费者和老年消费者都会经常购买冰淇淋，但Vlietstra说，正是千禧一代消费者激发了人们对更多口味的追求，比如辣椒、豆蔻之类的口味。
Dairy still dominates, but plant-based ice cream and sorbets are another growing segment. Other new innovations may soon find their way into our freezers.
乳制冰淇淋仍然占主导地位，但植物基冰淇淋和雪葩的市场也在不断壮大。其他很多新的创意冰淇淋可能很快就会出现在我们的冰柜里。
今日词汇
scoop n. 独家新闻；最新内幕
vegetable fat 植物脂肪
homogenise / həˈmɒdʒənaɪz / v. 使均匀，搅均；
stabiliser / ˈsteɪbəlaɪzə(r) / n. 稳定剂
emulsifier / ɪˈmʌlsɪfaɪə(r) / n. 乳化剂，黏合剂
viscosity / vɪˈskɒsəti / n. 黏性；黏度
mouthfeel / ˈmaʊθfiːl / n. 口感
lactose / ˈlæktəʊs / n. 乳糖
翻译讨论
关于主语一致的问题。
However, there are also some rather more unexpected components. "Up to 50% of it can be air," says Dr Nweke, revealing that it's crucial to making the ice cream "scoop-able".
调整前：“冰淇淋高达50%是空气”，Nweke博士透露，这在很大程度上决定了冰淇淋的蓬松程度是否可以舀着吃。
调整后：但冰淇淋的构成也有意想不到的地方。“冰淇淋高达50%是空气”，Nweke博士透露，这在很大程度上决定了冰淇淋的蓬松程度，冰淇淋才得以舀着吃。
原译文“冰淇淋的蓬松程度是否可以舀着吃”，读起来有点奇怪，“冰淇淋的蓬松程度”并不能“舀着吃”。这里可以补充主语“冰淇淋”，让译文更加通顺。
译者：应用型笔译班学员 Alice
审校：Jennifer
英文来源：BBC
*对应译文由译介翻译团队完成，仅供参考，不当之处欢迎大家在评论区讨论！转载请注明来源！
▲ 如需人工翻译服务，请联系微信号kevinssf ！
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