An adjustable back pressure foaming device, method and brewing apparatus

Abstract

The present application relates to the technical field of beverage equipment foaming device, especially to a back pressure adjustable foaming device, method and brewing equipment, comprising a back pressure body and a foaming assembly, the back pressure body is provided with a flow guide hole and a liquid outlet cavity, the liquid outlet cavity is arranged at the lower end of the back pressure body, the flow guide hole is communicated with the upper end of the back pressure body and the liquid outlet cavity, so that the edible raw material slurry flowing into the upper end flows into the liquid outlet cavity through the flow guide hole; the foaming assembly is adjustably installed in the liquid outlet cavity, so that the edible raw material slurry flowing into the liquid outlet cavity is high-frequency oscillated when flowing through the foaming assembly, forming a foamy mixed slurry flowing out from the liquid outlet of the foaming assembly. In summary, the coffee machine can produce different amounts, sizes, richness or delicacy of foam when brewing coffee, thereby providing different flavored coffee solutions, enriching the taste of coffee, meeting the taste needs of different groups of people for coffee, and thereby enhancing the market competitiveness of the product.

Description

Technical Field

[0001] This invention relates to the technical field of foaming devices for beverage equipment, and in particular to an adjustable back pressure foaming device, method, and brewing equipment. Background Technology

[0002] Beverages are products made from one or more edible raw materials, with or without added excipients, food additives, or food fortifiers, processed into pre-packaged drinks for direct consumption or reconstitution, with an ethanol content not exceeding 0.5% by mass. Cocoa, coffee, and tea are considered the world's three major non-alcoholic beverages. The stimulating and invigorating cocoa, the romantic and rich coffee, and the naturally refreshing aroma of tea—countries with different cultural backgrounds have their own unique preferences when it comes to beverage choices.

[0003] As people have higher demands for quality of life, they increasingly prefer to use brewing equipment to brew food ingredients, thus obtaining a cup of their favorite beverage. With the development of technology, multifunctional brewing equipment has also emerged, which can brew different types of food ingredients such as coffee powder, cocoa powder, and tea, expanding the types of beverages that can be brewed and improving the taste of drinks.

[0004] Brewing equipment is becoming increasingly widespread, with the brewing system being a crucial component. The entire process of a brewing system typically involves: placing pre-treated food ingredients into the brewing chamber; sealing and compressing the ingredients within the chamber; introducing pressurized hot water to brew and extract the ingredients; filtering after brewing; and discharging the beverage solution from the outlet. Finally, food residue can be removed from the brewing chamber for cleaning.

[0005] For example, most coffee drinkers enjoy the rich and delicate texture of foamed coffee. Traditional pressure coffee machines create foam by using high-pressure coffee liquid to agitate the coffee baffle, thus satisfying this need. However, the amount of foam is relatively small and cannot fully meet people's expectations for a truly satisfying coffee experience.

[0006] Chinese patent document CN108852004A discloses a method and apparatus for high-expansion coffee foaming, including a pressure control mechanism, a pressure source, a water reservoir, and a back pressure resonance mechanism. The liquid outlet is located at the bottom of the back pressure resonance mechanism. Pressurized water from the coffee machine enters the coffee placement chamber and mixes with the coffee for extraction. A resonance needle and a colloidal ring form a resonance cavity. When the pressurized coffee syrup passes through the resonance cavity, due to the special structure of the pressurized coffee syrup and the resonance cavity, the coffee syrup undergoes high-frequency oscillation and is fully agitated into foam, which then flows out from the liquid outlet. The advantage of this invention is that its structure occupies very little space and can be applied to coffee machines of any size. Coffee made using this method and structure can achieve a foam content of up to 70%.

[0007] The applicant, through research and development, applied for the aforementioned patent, which utilizes a special structure to generate high-frequency oscillations, thereby increasing the amount of foam in the coffee solution and enhancing the smoothness of the coffee's flavor. During the production, sales, and use of the patented product, the applicant discovered that people's demands for coffee foam have further increased. Different groups have different requirements regarding the quantity, size, richness, or smoothness of the coffee foam. Therefore, how to adjust the foam parameters while increasing the amount of coffee foam is a technical problem that needs to be solved. Summary of the Invention

[0008] To overcome the shortcomings mentioned above, the present invention aims to provide a technical solution that can solve the above problems.

[0009] This invention provides an adjustable back pressure foaming device, including a back pressure body and a foaming component. The back pressure body is provided with a guide hole and a liquid outlet chamber. The liquid outlet chamber is located at the lower end of the back pressure body. The guide hole connects the upper end of the back pressure body with the liquid outlet chamber, allowing the edible raw material slurry flowing in from the upper end to flow into the liquid outlet chamber through the guide hole. The foaming component is adjustablely installed in the liquid outlet chamber, so that the edible raw material slurry flowing into the liquid outlet chamber is subjected to high-frequency oscillation when it flows through the foaming component, forming a foam-like mixed slurry that flows out from the liquid outlet of the foaming component.

[0010] As a further aspect of the present invention: the foaming component is provided with an extrusion member, and a flow channel for the edible raw material slurry is formed between the extrusion member and the back pressure body. The flow channel is provided with a soft component and a hard component. The two sides of the soft component abut against the back pressure body and the extrusion member respectively, thereby sealing the flow channel. The soft component and the hard component abut against each other to form an oscillation channel, so that when the edible raw material slurry flows through the oscillation channel, it generates high-frequency oscillation, is agitated into foam and flows out.

[0011] As a further aspect of the present invention: the foaming component is further provided with a back pressure regulating component, which forms an adjustable fixed connection with the back pressure body. One end of the back pressure regulating component is provided with a slurry inlet, and the other end is provided with a slurry outlet. One end of the slurry inlet of the back pressure regulating component abuts against the extruder, thereby applying a certain pressure to the extruder, causing the extruder to perform a squeezing operation on the soft component, causing the soft component to deform to a certain extent, thereby forming an oscillation channel.

[0012] As a further aspect of the present invention: the back pressure body is further provided with a cone extending toward the liquid outlet cavity; both the soft component and the extrusion component are provided as bowl-shaped bodies with openings at the bottom; the inner wall of the soft component facing the cone abuts against the outer wall of the cone; the inner wall of the extrusion component facing the soft component abuts against the outer wall of the soft component; the lower end of the extrusion component is provided with a limiting protrusion, which provides limiting support for the soft component, thereby fixing the soft component to the extrusion component.

[0013] As a further aspect of the present invention: the back pressure body is also provided with a second screw, which is threaded to the tip of the cone and forms an anti-detachment and limiting function for the extruded part.

[0014] The present invention also provides a brewing device, including the above-mentioned adjustable back pressure foaming device, for producing foam from the edible raw material slurry of the brewing device.

[0015] The present invention also provides an adjustable back pressure foaming method, comprising the following steps: S1, install the foaming device on the brewing equipment, so that the brewing water with a certain pressure in the brewing equipment brews and extracts the food raw materials. The resulting food raw material slurry flows into the upper end of the back pressure body of the foaming device, and after passing through the guide hole of the back pressure body, it flows into the foaming component set at the lower end of the back pressure body. S2, An oscillation channel is formed inside the foaming component, so that when the edible raw material slurry flowing into the foaming component flows through the oscillation channel, it is oscillated at high frequency and then foamed, forming a foamy mixed slurry that flows out. In step S2, the extruder of the foaming component is adjusted to compress or release the oscillation channel, thereby adjusting the shape and size of the oscillation channel and thus adjusting the foam generated by the edible raw material slurry.

[0016] As a further aspect of the present invention: In step S2, a soft component is provided inside the foaming component, and the extruder extrudes the soft component to cause a certain deformation, thereby forming an oscillation channel.

[0017] As a further aspect of the present invention: in step S2, the back pressure adjusting member of the foaming component abuts against the extruder, thereby adjusting the pressure applied by the extruder to the soft component.

[0018] The present invention also provides a brewing device that uses the above-described adjustable back pressure foaming method to generate foam from the edible raw material slurry in the brewing device.

[0019] Compared with the prior art, the beneficial effects of the present invention are: 1. By using a soft component that has a certain elasticity and can be compressed to produce a certain deformation, it can change its shape under the extrusion of the extruder, thereby changing the shape and size of the oscillation channel. When the edible raw material slurry with a certain pressure passes through the oscillation channel of different shapes and sizes, it can produce different foams, thus providing edible raw material solutions with different flavors and enriching people's taste.

[0020] 2. Alternatively, relatively rigid hardware can be used to abut against the soft component, so that the oscillation channel is formed between the soft component, the hardware component and the back pressure body, or between the soft component, the hardware component and the extrusion component, thereby allowing the extrusion component to more easily adjust the shape and size of the oscillation channel.

[0021] 3. A back pressure adjusting component can also be set up with a spiral connection to the back pressure body. By using the spiral connection structure of the back pressure adjusting component, the pressure applied by the back pressure adjusting component to the extrusion component can be adjusted, thereby changing the pressure applied by the extrusion component to the soft component, and thus changing the shape and size of the oscillation channel to adjust the foam generated by the edible raw material slurry.

[0022] Therefore, with the above improvements, the present invention can provide an adjustable back pressure foaming device, method, and brewing equipment, which can produce different amounts, sizes, richness, or fineness of foam when brewing coffee, thereby providing coffee solutions with different flavors, enriching the taste of coffee, satisfying the taste needs of different groups of people, and thus enhancing the market competitiveness of the product.

[0023] Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0024] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0025] Figure 1 This is a schematic diagram of the overall structure of the present invention; Figure 2This is a cross-sectional schematic diagram of the overall structure of the present invention; Figure 3 This is a cross-sectional schematic diagram of the hardware component of the present invention; Figure 4 yes Figure 3 A magnified view of a portion of point A in the middle; Figure 5 This is a schematic diagram of the flow channel structure of the present invention; Figure 6 This is a cross-sectional schematic diagram of the separated state of the present invention; Figure 7 This is a schematic diagram of the flow path of the coffee solution inside the device of the present invention; Figure 8 This is a schematic diagram of the flow path of the coffee solution from the top of the software to the oscillation channel according to the present invention; Figure 9 This is a schematic diagram of different foams formed by different gap shapes and sizes according to the present invention.

[0026] The reference numerals and names in the figure are as follows: 10 Back pressure body; 11 Flow guide protrusion; 12 Flow guide groove; 13 Flow guide hole; 14 Liquid outlet chamber; 15 Filter screen; 16 First screw; 17 Second screw; 18 Cone; 20 Foaming component; 21 Liquid outlet; 22 Extrusion component; 23 Soft component; 24 Hard component; 30 Flow channel; 31 Oscillating channel; 32 High frequency oscillation surface; 40 Back pressure regulating component; 41 Slurry inlet; 42 Slurry outlet; 43 Anti-splash opening. Detailed Implementation

[0027] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0028] Please see Figures 1 to 8 In this embodiment of the invention, an adjustable back pressure foaming device includes a back pressure body 10 and a foaming component 20. The back pressure body 10 is provided with a guide hole 13 and a liquid outlet chamber 14. The liquid outlet chamber 14 is located at the lower end of the back pressure body 10. The guide hole 13 connects the upper end of the back pressure body 10 and the liquid outlet chamber 14, so that the edible raw material slurry flowing in from the upper end flows into the liquid outlet chamber 14 through the guide hole 13. The foaming component 20 is adjustablely installed in the liquid outlet chamber 14, so that the edible raw material slurry flowing into the liquid outlet chamber 14 is oscillated at high frequency when it flows through the foaming component 20, forming a foam-like mixed slurry that flows out from the liquid outlet 21 of the foaming component 20.

[0029] Specifically, the foaming device can be installed in brewing equipment of various suitable sizes, allowing the upper end of the back pressure body 10 to be connected to brewing water with a certain pressure within the brewing equipment. This brews and extracts the coffee powder or coffee cake placed on the upper end of the back pressure body 10, forming an edible ingredient slurry that flows into the upper end of the back pressure body 10. A filter screen 15 can also be installed on the upper end of the back pressure body 10 to filter the flowing edible ingredient slurry. The filter screen 15 can be detachably fixed to the upper end of the back pressure body 10 using a first screw 16. Additionally, the upper end of the back pressure body 10 can be provided with guide protrusions 11, forming guide grooves 12 between them, thereby guiding the edible ingredient slurry to flow more smoothly into the guide holes 13.

[0030] Secondly, the brewing water within the coffee machine, which has a certain pressure, can be pressurized using a water pump or by using existing high-pressure steam or gas pressure devices. Preferably, a gas pressure device containing compressed carbon dioxide is used, allowing the carbon dioxide to fuse with the edible ingredient slurry during brewing, thereby enhancing the flavor of the coffee solution. Furthermore, when the mixture of CO2, water, and coffee slurry flows through the gap space of the oscillation channel 31 under a certain high pressure, the pressurized mixture oscillates with the high-frequency oscillation surface 32 of the flexible component 23 after deformation, generating high-frequency oscillations that produce foam, forming a foamy coffee mixture and further enhancing the coffee's flavor.

[0031] Furthermore, the soft component 23 undergoes a certain deformation under the pressure of the extruder 22, forming the oscillation channel 31. The extruder 22 generates the extrusion action under the drive of the back pressure regulating component 40. Therefore, by adjusting the spiral connection of the back pressure regulating component 40, the driving pressure on the extruder 22 can be changed, thereby altering the degree of deformation of the soft component 23 and forming oscillation channels 31 of different shapes and sizes. These oscillation channels 31 of different shapes and sizes can create different high-frequency oscillations in the coffee syrup, resulting in different types of foam. The varying quantities, sizes, richness, and fineness of the foam can bring different tastes to the coffee solution, enhancing its appeal and broadening its appeal to a wider range of people.

[0032] Furthermore, by adjusting the shape and size of the gap in the oscillation channel 31, different oscillation effects and different coffee foaming results can be obtained. Rotating the back pressure adjuster 40 allows adjustment of the pressure on the extruder 22, thereby adjusting the deformation of the soft component 23 and achieving different gap results. For example, rotating the back pressure adjuster 40 outward creates a relatively looser pressure on the extruder 22, increasing the gap in the oscillation channel 31; while rotating the back pressure adjuster 40 inward creates a relatively tighter pressure on the extruder 22, decreasing the gap in the oscillation channel 31.

[0033] like Figures 2 to 8 As shown, preferably, the foaming component 20 is provided with an extruder 22, and a flow channel 30 for coffee syrup to flow through is formed between the extruder 22 and the back pressure body 10. The flow channel 30 is provided with a soft component 23 and a hard component 24. The two sides of the soft component 23 abut against the back pressure body 10 and the extruder 22 respectively, thereby sealing the flow channel 30. The soft component 23 and the hard component 24 abut against each other, thereby deforming the soft component 23 to form an oscillation channel 31. When the coffee syrup flows through the oscillation channel 31, it generates high-frequency oscillation, is foamed and flows out.

[0034] Specifically, the hard component 24 can be an oscillating needle, for example, made of food-grade 304 or 316 stainless steel. Alternatively, it can be made of other food-grade hard plastics, as long as its hardness is greater than that of the soft component 23, so that the hard component 24 does not deform when the soft component 23 is compressed. Preferably, the soft component 23 is made of a material with a certain elasticity and compressibility, such as silicone. The extrusion component 22 can be made of existing hard plastics. Furthermore, it is understood that a sealing ring (not shown in the figure) can be provided between the extrusion component 22 and the back pressure body 10 to create a seal. Similarly, a sealing ring can also be provided on the outer ring of the back pressure body 10 to form a sealed connection when installed in an external coffee machine.

[0035] Secondly, since the soft component 23 is made of soft rubber, it can seal the flow channel 30 under the compression deformation of the extruder 22. The hard component 24, however, cannot be compressed and deformed; it is inserted between the soft component 23 and the back pressure body 10, or between the soft component 23 and the extruder 22, thus forming a corresponding oscillation channel 31. Furthermore, by adjusting the threaded connection of the back pressure adjusting component 40, the driving force on the extruder 22 can be changed, thereby altering the pressure exerted by the extruder 22 on the soft component 23. This, in turn, changes the deformation and compression of the soft rubber material of the soft component 23, resulting in gaps of different shapes and sizes, forming different oscillation channels 31. This causes the coffee syrup flowing through them to produce different types of foam, enriching the flavor of the coffee solution.

[0036] In addition, such as Figure 6 and Figure 8 As shown, the upper end of the software component 23 preferably has an inclined surface, one end of which is inclined at a certain angle towards the direction of flow through the channel 30, thereby accelerating the flow speed of the coffee syrup into the channel 30. And as... Figure 8 The flow direction of the mixed gas and liquid is such that, since the other parts of the channel 30 are blocked by the soft component 23, the mixed gas and liquid cannot be discharged. Therefore, it can only flow into the oscillation channel 31 and be discharged downward from the oscillation channel 31. When the mixed gas and liquid with a certain pressure passes through the oscillation channel 31, it can generate high-frequency oscillation, thereby making the mixed gas and liquid into foam, forming a foamy coffee solution that is discharged from the slurry outlet 42.

[0037] like Figure 2 As shown, in one embodiment, the hardware component 24 is disposed between the back pressure body 10 and the software component 23, thereby forming an oscillation channel 31 at the intersection of the hardware component 24, the software component 23, and the back pressure body 10. In this embodiment, since the hardware component 24 directly abuts against the cone 18 of the back pressure body 10, the opening position of the guide hole 13 of the back pressure body 10 is also closer to the cone 18, which is more suitable for coffee cakes that are thicker in the middle and thinner at the edges, or coffee powder or coffee cakes with relatively uniform thickness.

[0038] In another embodiment, the hard component 24 is disposed between the extruder 22 and the soft component 23, thereby forming an oscillation channel 31 at the intersection of the hard component 24, the soft component 23, and the extruder 22. In this embodiment, since the hard component 24 abuts against the inner wall of the extruder 22, the distance between the hard component 24 and the cone 18 is greater. Similarly, the location of the guide hole 13 of the back pressure body 10 is also further away from the cone 18, making it more suitable for coffee pucks that are thin in the middle and thick at the edges.

[0039] like Figure 2 , Figure 6 and Figure 7 As shown, preferably, the foaming component 20 is further provided with a back pressure adjusting component 40. The back pressure adjusting component 40 and the back pressure body 10 form an adjustable fixed connection. One end of the back pressure adjusting component 40 is provided with a slurry inlet 41, and the other end is provided with a slurry outlet 42. One end of the slurry inlet 41 of the back pressure adjusting component 40 abuts against the extruder 22, thereby applying a certain pressure to the extruder 22, so that the extruder 22 performs a squeezing operation on the soft component 23, causing the soft component 23 to undergo a certain degree of deformation.

[0040] Specifically, the back pressure adjusting component 40 and the back pressure main body 10 are preferably connected by threads to form an adjustable fixed connection. By rotating the back pressure adjusting component 40, the pressure it exerts on the extruder 22 can be adjusted, thereby adjusting the degree of deformation of the soft component 23, changing the shape or size of the oscillation channel 31, and thus adjusting parameters such as the quantity, size, and fineness of the foam generated by high-frequency oscillation, forming foamy coffee mixtures with different appearances or flavors.

[0041] like Figure 9 As shown, different gap shapes and sizes can form different foams, resulting in different tastes and appearances.

[0042] Additionally, a splash-proof opening 43 can be provided at the lower end of the back pressure regulating member 40 located at the liquid outlet 21, allowing the foamy coffee solution to drain from the splash-proof opening and preventing splashing. Furthermore, a heating element, as is common in the art, can be installed in the back pressure regulating member 40 to heat it, enabling the back pressure regulating member 40 to adjust the temperature of the coffee solution draining from the splash-proof opening, thereby achieving precise control of the coffee's output temperature. For example, after normal brewing of hot water and passing through a room-temperature coffee cake, the final coffee solution discharged is typically 60-70 degrees Celsius. The back pressure regulating member 40, with its heating function, can reheat the coffee solution, thereby increasing the temperature, for example, to 70-85 degrees Celsius, allowing users to enjoy a better taste when tasting the coffee.

[0043] like Figure 6 As shown, preferably, the back pressure body 10 is further provided with a cone 18 extending towards the liquid outlet chamber 14, the soft component 23 is a bowl-shaped body with an opening at the bottom, and the inner wall of the soft component 23 facing the cone 18 abuts against the outer wall of the cone 18; the extrusion component 22 is a bowl-shaped body with an opening at the bottom, and the inner wall of the extrusion component 22 facing the soft component 23 abuts against the outer wall of the soft component 23; the lower end of the extrusion component 22 is provided with a limiting protrusion, and the limiting protrusion supports the soft component 23, so that the soft component 23 is fixedly connected to the extrusion component 22.

[0044] Specifically, the inner wall of the soft component 23 and the outer wall of the cone 18 can form a tight fit. Similarly, the inner wall of the extruder 22 and the outer wall of the soft component 23 can also form a tight fit. This tight fit facilitates the extruder 22's compression of the soft component 23, allowing for better sealing of the flow channel 30. This ensures that the coffee syrup can only flow out from the oscillation channel 31, further guaranteeing that all coffee syrup undergoes high-frequency oscillation to generate abundant foam. To prevent the soft component 23 from detaching, a corresponding limiting protrusion can be provided at the lower end of the extruder 22 to limit and prevent detachment.

[0045] like Figure 5 and Figure 6 As shown, preferably, the back pressure body 10 is further provided with a second screw 17, which is threaded to the tip of the cone 18 and forms an anti-detachment limiting function for the extrusion member 22.

[0046] Specifically, the diameter of the nut of the second screw 17 is larger than the diameter of the bottom opening of the extruder 22, so that the rotating back pressure adjusting member 40 can be restricted by the nut when the extruder 22 moves downward, preventing it from falling off. At the same time, the nut of the second screw 17 also prevents the coffee solution from spraying directly onto the liquid outlet 42. If pressurized coffee solution is sprayed directly onto the liquid outlet 42, it could easily cause an accident and lead to injury. The nut of the second screw 17 is located directly below the liquid outlet 21, which can block the sprayed coffee solution, allowing it to release its pressure within the relatively larger space inside the back pressure adjusting member 40, and then flow towards the splash-proof opening 43 at a relatively slower speed, thus avoiding accidents.

[0047] Secondly, the foaming device also has a cleaning function. Since the flow channel 30 may become clogged (e.g., by foreign objects such as coffee powder), the back pressure adjusting component 40 can be rotated outward to release the pressure on the extruder 22. This causes the extruder 22 to simultaneously release the pressure on the soft component 23. The flexible soft component 23, having a certain degree of elasticity, can recover its shape after losing pressure. During the recovery process, due to the filling effect of the hard component 24, the flow channel 30 can be adjusted to its maximum gap, allowing it to be cleaned and unblocked with liquids such as water.

[0048] Furthermore, when thorough cleaning is required, the foaming component 20 can be cleaned separately. For example, the foaming device can be disassembled by rotating the back pressure adjusting member 40 off the back pressure body 10 and simultaneously removing the second screw 17, allowing the entire foaming component 20 to be disassembled for cleaning. Additionally, since the hard component 24 is not fixedly connected to the soft component 23 or the back pressure body 10, when the extruder 22 moves downwards, the hard component 24 also moves downwards. Therefore, the nut of the second screw 17 can also limit the movement of the hard component 24. Figure 6 As shown, in order to prevent the hardware component 24 from tilting during assembly after disassembly and cleaning, which would affect the high-frequency oscillation effect, one end of the hardware component 24 can be bent at a certain angle so that the bent part can be inserted into the guide hole 13, thus forming an assembly positioning function.

[0049] This invention can also implement an adjustable back pressure foaming method, comprising the following steps: S1, the foaming device is installed inside various coffee machines in the existing products, so that the brewing water with a certain pressure in the coffee machine can brew and extract the coffee placed on the upper part of the back pressure body 10. The coffee syrup produced flows into the upper part of the back pressure body 10 of the foaming device, and after passing through the guide hole 13 of the back pressure body 10, it flows into the foaming component 20 set at the lower part of the back pressure body 10. S2, an oscillation channel 31 is formed inside the foaming component 20, so that when the coffee slurry flowing into the foaming component 20 flows through the oscillation channel 31, it generates high-frequency oscillation, is foamed, and then flows out as a foamy coffee mixture. In step S2, by adjusting the extruder 22 of the foaming component 20, the oscillation channel 31 is squeezed or released, thereby adjusting the shape or size of the oscillation channel 31 and thus adjusting the parameters of the foam generated by the coffee syrup.

[0050] Specifically, by adjusting the shape and size of the oscillation channel 31, the foaming effect of the high-frequency oscillation on the coffee syrup can be adjusted, thereby changing the foam produced by the coffee syrup. The parameters of the foam include the total amount of foam produced, the size of the foam bubbles, and the fineness of the foam, so that different foams, when mixed with coffee, create different shapes and tastes.

[0051] In another implementation, in step S2, a soft component 23 is disposed inside the foaming assembly 20. The extruder 22 extrudes the soft component 23, causing it to deform and thus forming an oscillation channel 31. In step S2, the back pressure adjusting component 40 of the foaming assembly 20 abuts against the extruder 22, and adjusting the back pressure adjusting component 40 can adjust the pressure applied by the extruder 22 to the soft component 23.

[0052] Specifically, by rotating the back pressure adjustment component 40, a certain pressure can be applied to the extruder 22, causing the extruder 22 to perform a squeezing operation on the soft component 23. The squeezed and deformed soft component 23 forms an oscillation channel 31 between the hard component 24 and the back pressure body 10, or between the squeezed and deformed soft component 23, the hard component 24, and the extruder 22. When the coffee syrup flowing into the foaming component 20 flows through the oscillation channel 31, it generates high-frequency oscillation, is foamed, and flows out.

[0053] In another implementation, in step S2, an oscillation channel 31 is formed between the hard component 24, the back pressure body 10, and the deformed soft component 23 of the foaming component 20, so that when the coffee syrup flowing into the foaming component 20 flows through the oscillation channel 31, it generates high-frequency oscillation, is foamed and flows out.

[0054] In another implementation, in step S2, an oscillation channel 31 is formed between the extruder 22, the back pressure body 10, and the deformed soft part 23 of the foaming component 20, so that when the coffee syrup flowing into the foaming component 20 flows through the oscillation channel 31, it generates high-frequency oscillation, is foamed and flows out.

[0055] Through the above-described implementation method, this invention can achieve adjustable coffee frothing effects. Different frothing levels can be fine-tuned according to different needs to obtain different coffee effects and qualities, thus creating different coffee flavors. It also allows for optional secondary heating of the discharged coffee, enabling precise temperature control of the produced coffee solution. Furthermore, it features anti-clogging and washable functions; it can be easily and quickly removed for thorough cleaning. Moreover, the invention's device or method is applicable to all types of coffee on the market, such as capsules, powders, and puffs. After passing through the frothing device, the desired frothing effect can be achieved, and the foam can be adjusted according to individual tastes to obtain different flavored coffee solutions, enhancing people's enjoyment.

[0056] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the invention. Therefore, the embodiments should be considered in all respects as exemplary and non-limiting, and the scope of the invention is defined by the appended claims rather than the foregoing description. Thus, it is intended that all variations falling within the meaning and scope of equivalents of the claims be included within the present invention.

Claims

1. An adjustable back pressure foaming device, characterized in that, The device includes a back pressure body (10) and a foaming component (20). The back pressure body (10) is provided with a guide hole (13) and a liquid outlet chamber (14). The liquid outlet chamber (14) is located at the lower end of the back pressure body (10). The guide hole (13) connects the upper end of the back pressure body (10) with the liquid outlet chamber (14), so that the edible raw material slurry flowing in from the upper end flows into the liquid outlet chamber (14) through the guide hole (13). The foaming component (20) is adjustablely installed in the liquid outlet chamber (14), so that the edible raw material slurry flowing into the liquid outlet chamber (14) is oscillated at high frequency when it flows through the foaming component (20), forming a foam-like mixed slurry that flows out from the liquid outlet (21) of the foaming component (20). The foaming component (20) is provided with an extruder (22), and a flow channel (30) for the edible raw material slurry to flow through is formed between the extruder (22) and the back pressure body (10). The flow channel (30) is provided with a soft component (23) and a hard component (24). The two sides of the soft component (23) abut against the back pressure body (10) and the extruder (22) respectively, thereby sealing the flow channel (30). The soft component (23) and the hard component (24) abut against each other to form an oscillation channel (31), so that when the edible raw material slurry flows through the oscillation channel (31), it generates high-frequency oscillation, is foamed and flows out. The foaming component (20) is also provided with a back pressure regulating component (40). The back pressure regulating component (40) and the back pressure body (10) form an adjustable fixed connection. One end of the back pressure regulating component (40) is provided with a slurry inlet (41) and the other end is provided with a slurry outlet (42). One end of the slurry inlet (41) of the back pressure regulating component (40) abuts against the extruder (22), thereby applying a certain pressure to the extruder (22) so that the extruder (22) performs an extrusion operation on the soft component (23), causing the soft component (23) to deform to a certain extent, thereby forming an oscillation channel (31).

2. The adjustable back pressure foaming device according to claim 1, characterized in that, The back pressure body (10) is also provided with a cone (18) extending into the liquid outlet chamber (14). The soft part (23) and the extrusion part (22) are both bowl-shaped bodies with an opening at the bottom. The inner wall of the soft part (23) facing the cone (18) abuts against the outer wall of the cone (18), and the inner wall of the extrusion part (22) facing the soft part (23) abuts against the outer wall of the soft part (23). The lower end of the extrusion part (22) is provided with a limiting protrusion, which provides limiting support for the soft part (23) so that the soft part (23) is fixed to the extrusion part (22).

3. The adjustable back pressure foaming device according to claim 2, characterized in that, The back pressure body (10) is also provided with a second screw (17), which is threaded to the tip of the cone (18) and forms an anti-detachment limiting effect on the extrusion part (22).

4. A brewing device, characterized in that, The invention includes an adjustable back pressure foaming device according to any one of claims 1-3, used to generate foam from the edible raw material slurry of the brewing equipment.

5. An adjustable back pressure foaming method, applied to the brewing equipment described in claim 4, characterized in that, Includes the following steps: S1, install the foaming device on the brewing equipment, so that the brewing water with a certain pressure in the brewing equipment brews and extracts the food raw materials. The resulting food raw material slurry flows into the upper end of the back pressure body (10) of the foaming device, and after passing through the guide hole (13) of the back pressure body (10), it flows into the foaming component (20) set at the lower end of the back pressure body (10). S2, an oscillation channel (31) is formed inside the foaming component (20), so that when the edible raw material slurry flowing into the foaming component (20) flows through the oscillation channel (31), it is oscillated at high frequency and then foamed, forming a foam-like mixed slurry that flows out. In step S2, the extruder (22) of the foaming component (20) is adjusted to compress or release the oscillation channel (31), thereby adjusting the shape and size of the oscillation channel (31) and thus adjusting the foam generated by the edible raw material slurry.

6. The adjustable back pressure foaming method according to claim 5, characterized in that, In step S2, a soft component (23) is provided inside the foaming component (20). The extruder (22) extrudes the soft component (23) to cause a certain deformation of the soft component (23), thereby forming an oscillation channel (31).

7. The adjustable back pressure foaming method according to claim 5, characterized in that, In step S2, the back pressure adjustment member (40) of the foaming component (20) abuts against the extruder (22), thereby adjusting the pressure applied by the extruder (22) to the soft component (23).

8. A brewing device, characterized in that, Using any one of the adjustable back pressure foaming methods according to claims 5-7, foam is generated in the edible raw material slurry of the brewing equipment.

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