據(jù)OddityCentral網(wǎng)站報(bào)道，日本金澤生物療法研發(fā)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問題。研究人員偶然發(fā)現(xiàn)草莓中的多元酚可以減緩冰淇淋融化的速度。專家稱：“多元酚液體能夠讓油脂和水難以分離。加入多元酚的冰淇淋能讓奶油原本的形狀維持更長(zhǎng)時(shí)間，且不易融化。”

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.
日本金澤生物療法開發(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。

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.
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)，為了把品相不好無法出售的新鮮草莓利用起來，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)。

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.
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。

“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.”
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。”

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”. 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).
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”。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。

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.
《天空新聞》的記者也做了實(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 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.
該研究中心在金澤、東京和大阪先后開設(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。

英文來源：OddityCentral
翻譯&編輯：董靜
審校：yaning