System for making iced coffee and iced juice, and method for making iced coffee

Abstract

The invention relates to a system for making iced coffee and iced juice and a method for making iced coffee. The casing is also provided with an espresso liquid distribution mechanism, an ice water mechanism and an internal humidity control mechanism. The invention can quickly cool the concentrated hot drink in advance and then merge with ice water to make an ice drink with qualified temperature and concentration without an ice machine module, and can effectively control the ambient humidity inside the machine to prevent the food raw materials from being damp And deterioration, to ensure food safety.

Description

Production system of iced coffee and iced juice and production method of iced coffee technical field The present invention relates to beverage machine technical field, relate in particular to a kind of preparation system of iced coffee and iced juice and iced coffee production method. Background technique [0002] In order to pursue versatility to meet the market demand, the fully automatic commercial beverage machines that are currently made and sold on the market, On the basis of only selling hot drinks, the ice drink function is added. At present, the fully automatic commercial beverage machines on the market can make ice drinks. It is realized by adding the ice water machine module and the ice machine module. The realization process is that the ice machine produces a certain amount of ice cubes and passes through the slideway. Slip into the cup, then pour the concentrated hot beverage into the cup, and finally synthesize it by pouring a certain amount of cold water...

AI Technical Summary

Problems solved by technology

[0002] At present, in order to pursue multi-functionality and meet the market demand, the fully automatic commercial beverage machines that are currently on the market now add the function of iced drinks on the basis of only selling hot drinks. It is all realized by adding the ice water machine module and the ice machine module. The realized process is that the ice machine produces a certain amount of ice cubes, slides them into the cup through the slide, then pours the concentrated hot drink into the cup, and finally passes through the ice water The machine injects a certain amount of cold water into the cup to synthesize a cup of cold drink. At present, this method is the mainstream method popular in the market, but the cold drink production method with this combination of hardware and production technology has the following disadvantages: 1. Many modules lead to complex system, Large, heavy, and ultimately costly

2. Since the transportation process of ice cubes and related structures are semi-open, it is difficult to effectively control microorganisms and pests, which brings uncertain food safety risks

3. Due to the production process of beverages, customers have to wait for a certain period of time before drinking a cup of iced drinks with qualified temperature and concentration after getting the iced drinks, because a small amount of concentrated hot drinks cannot be quickly dissolved without rapid and high-intensity stirring For ice cubes, if the ice cubes are not dissolved, the temperature and taste concentration of the ice drink are unqualified, which will bring a poor drink experience, and on the contrary, the long waiting time for a cup of qualified drinks is also greatly increased. Reduced customer experience

[0003] In addition, most of the raw materials in the fully automatic commercial beverage machines currently on the market are powder, coffee beans, etc., and these raw materials are sensitive to environmental humidity, which can easily cause raw materials to agglomerate, deteriorate, and lose flavor. And so on, but the fully automatic commercial beverage machines currently on the market have more open or semi-open water sources and water outlets, basically no humidity control design and humidity control measures, and the raw materials inside the machine are under high humidity. Storage in the environment not only has hidden dangers of qualitative change, but also mildew and odors such as waste water and waste residues, which have a serious impact on food safety issues

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