How is edible ice made?
In the hot summer, edible ice has become a must-have for people to cool down and quench their thirst. Whether it is ice cubes in drinks or crushed ice in desserts, the production process involves strict hygiene standards and process requirements. This article will introduce in detail the production process, relevant standards and market hot spots of edible ice to help readers fully understand this daily consumer product.
1. The production process of edible ice
The production of edible ice is mainly divided into the following steps:
| steps | Detailed description |
|---|---|
| 1. Water source selection | Pure or filtered water that meets national drinking water standards must be used to ensure that it is free of impurities and microbial contamination. |
| 2. Filtration and sterilization | Impurities are removed from the water through a multi-layer filtration system and disinfected using ultraviolet light or ozone. |
| 3. Ice making | Pour water into the ice machine mold and freeze it in an environment of -10°C to -20°C, usually for 6-8 hours. |
| 4. Demold packaging | The ice cubes must be placed in a sterile environment immediately after being demolded, and sealed and packaged in food-grade plastic bags or containers. |
| 5. Storage and transportation | The storage temperature must be lower than -18°C, and avoid mixing with other foods during transportation to prevent cross-contamination. |
2. Quality standards for edible ice
According to "GB 2759-2015 National Food Safety Standard Hygiene Standard for Frozen Beverages", edible ice must meet the following requirements:
| Test items | Standard value |
|---|---|
| Total number of colonies | ≤100 CFU/g |
| coliforms | Not allowed to be checked out |
| Heavy metal content | Lead ≤0.3mg/kg, arsenic ≤0.2mg/kg |
| sensory requirements | Colorless and transparent, no suspended solids, no odor |
3. Recent hot topics and market dynamics
In the past 10 days, discussions about edible ice have mainly focused on the following hot spots:
| topic | heat index | Main content |
|---|---|---|
| Internet celebrity transparent ice brick | 85% | Restaurants introduce sculpted ice tiles for cocktail and cold drink decoration. |
| Sales of home ice machines grow | 78% | During the 618 Shopping Festival, sales of small ice machines increased by 200% year-on-year. |
| food safety incident | 65% | A certain brand of edible ice was found to have excessive microorganisms, triggering industry rectification. |
| Environmentally friendly ice making technology | 60% | New carbon dioxide refrigeration technology can reduce energy consumption by 30%. |
4. Things to note when making home-made edible ice
If you want to make safe edible ice at home, you need to pay attention to the following points:
1.Container sterilization: The ice box needs to be scalded with boiling water or wiped with 75% alcohol.
2.water quality control: It is recommended to use cool water that has been boiled and then cooled.
3.quick freezing: Freezing below -18℃ can reduce the time for ice crystal formation.
4.Store separately: Avoid sharing the same freezer compartment with raw meat and other ingredients.
5. Industry development trends
With consumption upgrading, the edible ice market is showing the following new trends:
1.Functional products: Healthy ice products with added vitamins and electrolytes have become popular.
2.Customized services: The demand for special-shaped ice (spherical, square) in coffee shops and bars is increasing.
3.Intelligent equipment: The IoT ice machine enables remote monitoring and automatic replenishment.
From the above analysis, it can be seen that the seemingly simple edible ice involves complex production processes and strict quality control. Consumers should pay attention to product qualifications when making choices, and practitioners must strictly abide by food safety red lines and jointly promote the healthy development of the industry.
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