[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"food-detail-bing-qi-lin-fen":3},{"protein":4,"fat":5,"carbs":6,"fiber":7,"summary":8,"efficacy":9},5,10,78,0,"冰淇淋预拌粉，加水或牛奶搅拌冷冻即可制作冰淇淋。",[10,13,16],{"title":11,"content":12},"高糖高碳水的预拌粉","冰淇淋粉是预混合了奶粉、糖、乳化剂和稳定剂的粉状原料，按说明加入水或牛奶搅拌后冷冻即可制成冰淇淋。相比从零开始制作（需调配蛋黄、奶油、糖等），冰淇淋粉节省了大量步骤和时间。",{"title":14,"content":15},"含糖量较高","冰淇淋粉中糖占比通常超过50%（碳水化合物78克\u002F100克），是其主要热量来源。自制时建议减少粉的用量或额外加入新鲜水果泥增加体积和风味，降低成品单位重量的糖和热量密度。",{"title":17,"content":18},"与鲜奶冰淇淋的营养差异","用冰淇淋粉制作的冰淇淋蛋白质含量（约5克\u002F100克成品）低于用鲜奶油和鸡蛋制作的意式手工冰淇淋（约7-8克\u002F100克）。口感上粉末版空气感更强但乳脂风味较淡，手工版更浓郁醇厚。"]