Snow paste coffee frozen drink and preparation method thereof

Abstract

The invention provides a snow paste coffee frozen drink and a preparation method thereof, and belongs to the technical field of frozen drinks. The snow mud coffee frozen drink comprises a cup body, a snow mud drink, a liquid drink, double-color ice cream, stone fruits, a cover body and a drinking opening. According to the method, the liquid beverage is injected into a plurality of layers of snow mud beverages with different colors and different volumes, so that the liquid beverage gradually permeates into the snow mud beverage by utilizing the flowability of the liquid beverage, and then the liquid beverage is respectively mixed with the snow mud beverages with different tastes so as to improve the edibility of the product; meanwhile, the liquid beverage is arranged at the center of the snow mud beverage, so that the mixing effect of the snow mud beverage and the liquid beverage from the center to the outer side is gradually reduced, and the diner can suck the mixture of the snow mud beverage and the liquid beverage at the center of the snow mud beverage through the straw; and a diner can suck the original-taste (unmixed) snow mud beverage on the outer side of the snow mud beverage through the straw, so that the taste quantity of the product is improved.

Description

Technical Field

[0001] The present invention belongs to the technical field of frozen beverages, and particularly relates to a slush coffee frozen beverage and a production method thereof. Background Art

[0002] In the related art, during the production process of frozen beverages, in order to increase the number of flavors of frozen beverages, different flavors of slush are usually poured into the cup body. With the above structure, the number of flavors of frozen beverages is the same as the number of slush types. Therefore, the number of flavors that diners can consume will be limited, thus reducing the eating experience of the product. Summary of the Invention

[0003] In order to solve the problem in the above-mentioned prior art that different flavors of slush are poured into the cup body, so that the number of flavors of frozen beverages is the same as the number of slush types, thereby limiting the number of flavors that diners can consume and reducing the usage experience effect of the product, the present invention provides a slush coffee frozen beverage. The liquid beverage is arranged at the center of the slush beverage. Therefore, the mixing effect of the slush beverage and the liquid beverage gradually decreases from the center to the outside. Thus, it can be realized that diners can suck the mixture of the slush beverage and the liquid beverage at the center of the slush beverage through a straw. At the same time, it can also be realized that diners can suck the original slush beverage through the straw on the outside of the slush beverage, thereby increasing the number of flavors of the product to improve the eating experience effect of the product. The specific technical solution is as follows:

[0004] A slush coffee frozen beverage, the slush coffee frozen beverage includes: a cup body, a slush beverage, a liquid beverage, a two-color ice cream, a stone fruit, a cover body, and a drinking port; the cup body is a hollow cavity with an opening at the top; at least two colors of slush beverages are arranged in the cup body in layers from bottom to top; the liquid beverage sequentially passes through the centers of at least two slush beverages from top to bottom; the two-color ice cream is located in the cup body, and the two-color ice cream is arranged on the top of at least two colors of slush beverages; the stone fruit is arranged on the top of the two-color ice cream; the cover body is a hollow cavity with a bottom, and the cover body is buckled at the opening of the cup body and is wound around the outside of the two-color ice cream and the stone fruit; the drinking port is arranged in the cover body; wherein, the temperature of the slush beverage is -2°C to -3°C, and the temperature of the two-color ice cream is -3°C to -4°C.

[0005] In addition, a slush coffee frozen beverage in the above technical solution provided by the present invention may further have the following additional technical features:

[0006] In the above technical solution, the liquid beverage is cold brew coffee, and the temperature of the liquid beverage is 0°C to 4°C.

[0007] In the above technical solution, the stone fruit is an instant coffee bean.

[0008] In addition, a slush coffee frozen drink in the above technical solution provided by the present invention may further have the following additional technical features:

[0009] A method for making a slush coffee frozen drink, the method for making a slush coffee frozen drink includes: Step 1: Pour at least two flavors of slush drinks at -2°C to -3°C into the cup body in sequence, so that at least two flavors are arranged in layers from bottom to top in the cup body; Step 2: Insert a pipette into a container filled with cold brew coffee at 0°C to 4°C to allow the cold brew coffee to enter the pipette; Step 3: Use a finger to block the opening at the tail of the pipette and draw the pipette out of the cold brew coffee; Step 4: Insert the pipette into the cup body and make the pipette pass through multiple layers of colored slush drinks in sequence; Step 5: Release the opening at the tail of the pipette and draw the pipette out of the multiple layers of slush drinks, so that during the upward movement of the pipette, the cold brew coffee flows out of the pipette; Step 6: Fill -3°C to -4°C double-layer ice cream on top of the slush drink; Step 7: Place stone fruits on the double-layer ice cream; Step 8: Fasten the lid on the outside of the cup body.

[0010] In the above technical solution, in Step 2, the suction volume of the pipette is controlled by controlling the depth of insertion of the pipette into the cold brew coffee, and the depth of insertion of the pipette into the cold brew coffee is less than or equal to the height of the multiple layers of slush drinks.

[0011] A slush coffee frozen drink of the present invention has the following beneficial effects compared with the prior art:

[0012] 1. By making the liquid drink pass through the centers of at least two colors of slush drinks from top to bottom in sequence, the liquid drink is injected into multiple layers of slush drinks with different colors and volumes, and then, by using the fluidity of the liquid drink, the liquid drink gradually penetrates into the slush drink, and further, the liquid drink is mixed with slush drinks of different flavors respectively to improve the edibility of the product; moreover, when slush drinks of different colors are fused with each other, more colors can be presented at the fusion position of slush drinks of different colors, thus improving the aesthetics of the product. Since the liquid drink is arranged at the center of the slush drink, the mixing effect of the slush drink and the liquid drink gradually decreases from the center to the outside, so that the diner can suck the mixture of the slush drink and the liquid drink through a straw at the center of the slush drink, and at the same time, the diner can also suck the original (unmixed) slush drink through a straw on the outside of the slush drink, thereby increasing the number of flavors of the product and improving the eating experience of the product. Moreover, after the product stands for a period of time, the slush drink gradually melts, so that slush drinks of different flavors are fused with each other, further increasing the number of flavors of the product.

[0013] 2. By setting the liquid drink as cold brew coffee and setting the temperature of the liquid drink to 0°C to 4°C, it is possible to avoid the rapid fusion of the liquid drink and the slush drink due to the too high temperature of the liquid drink, thereby extending the time for the food to be able to consume the original slush drink and enhancing the product usage experience.

[0014] 3. By setting the stone fruit as ready-to-eat coffee beans, it is possible to enable the diner to combine the ready-to-eat coffee beans with the cold brew coffee for food, thereby enabling the diner to quickly adapt to the bitterness of the cold brew coffee and enhancing the product consumption experience.

[0015] The production method of a slush coffee frozen drink of the present invention, compared with the prior art, has the beneficial effects as follows:

[0016] 1. By inserting the pipette into the cold brew coffee and passing the pipette through multiple layers of slush drinks in sequence, it is possible to inject the cold brew coffee into the multiple layers of slush drinks without pressurization, reducing the production difficulty of the product. At the same time, it can also achieve the uniform fusion of the cold brew coffee with each layer of slush drink, enhancing the product consumption experience.

[0017] 2. By making the depth of the pipette inserted into the cold brew coffee less than or equal to the height of the multiple layers of slush drinks, it is possible to avoid the cold brew coffee pouring on the top of the slush drink, thereby avoiding the mixing of the cold brew coffee with the slush drink on the top of the slush drink, and further ensuring that the diner can consume the original slush drink. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 is a cross-sectional view of a slush coffee frozen drink of the present invention;

[0019] Figure 2 is a flowchart of the production method of a slush coffee frozen drink of the present invention;

[0020] Among them, Figure 1 the corresponding relationship between the reference numerals and the component names is:

[0021] 10 cup body, 11 slush drink, 12 liquid drink, 13 two-color ice cream, 14 stone fruit, 15 cover body, 16 drinking port. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0022] The following combines specific implementation cases and attached Figure 1 and Figure 2 to further illustrate the present invention, but the present invention is not limited to these embodiments.

[0023] A slush coffee frozen drink, as Figure 1As shown in the figure, the slush coffee frozen drink includes: a cup body 10, a slush drink 11, a liquid drink 12, a two-color ice cream 13, a stone fruit 14, a lid body 15 and a drinking port 16; the cup body 10 is a hollow cavity with an opening at the top; the slush drink 11 of at least two colors is arranged in the cup body 10 in layers from bottom to top; the liquid drink 12 sequentially passes through the centers of at least two slush drinks 11 from top to bottom; the two-color ice cream 13 is located in the cup body 10, and the two-color ice cream 13 is arranged on the top of the slush drinks 11 of at least two colors; the stone fruit 14 is arranged on the top of the two-color ice cream 13; the lid body 15 is a hollow cavity with a bottom, the lid body 15 is buckled at the opening of the cup body 10, and the lid body 15 surrounds the outside of the two-color ice cream 13 and the stone fruit 14; the drinking port 16 is arranged in the lid body 15; wherein, the temperature of the slush drink 11 is -2°C to -3°C, and the temperature of the two-color ice cream 13 is -3°C to -4°C.

[0024] By arranging the slush drinks 11 of at least two colors in the cup body 10 in layers from bottom to top and keeping the temperature of the slush drinks 11 at -2°C to -3°C, it is possible to make the cup body 10 accommodate slush drinks 11 of different flavors, so as to keep the slush drinks 11 in a solid state, and further avoid the fusion of slush drinks 11 of different flavors within a certain period of time, facilitating the diner to consume slush drinks 11 of different flavors; by making the liquid drink 12 sequentially pass through the centers of at least two slush drinks 11 of different colors from top to bottom, it is possible to inject the liquid drink 12 into the slush drinks 11 of multiple different colors and different volumes, and then utilize the fluidity of the liquid drink 12 to gradually penetrate the liquid drink 12 into the slush drinks 11, and further mix the liquid drink 12 with the slush drinks 11 of different flavors respectively. By arranging the two-color ice cream 13 on the top of at least two slush drinks 11 and setting the temperature of the two-color ice cream 13 at -3°C to -4°C, it is possible to avoid the two-color ice cream 13 from melting in a short time, facilitating the diner to consume the ice cream; by arranging the stone fruit 14 on the top of the two-color ice cream 13, it is convenient for the diner to pick up and consume the stone fruit 14. By buckling the lid body 15 at the opening of the cup body 10 and making the lid body 15 surround the outside of the two-color ice cream 13 and the stone fruit 14, it is possible to make the lid body 15 protect the two-color ice cream 13 and the stone fruit 14; by arranging the drinking port 16 in the lid body 15, it is convenient for the straw to pass through the drinking port 16, so that the straw sequentially passes through the two-color ice cream 13 and the slush drinks 11 of multiple flavors, and further facilitates the diner to consume the slush drinks 11 and the mixture of the liquid drink 12 and the slush drinks 11.

[0025] With the above structure, by injecting the liquid drink 12 into the center of the slush drink 11 with at least two colors from top to bottom, the liquid drink 12 is injected into the slush drink 11 with multiple layers of different colors and volumes. Then, due to the fluidity of the liquid drink 12, it gradually penetrates into the slush drink 11, and the liquid drink 12 is mixed with the slush drinks 11 of different flavors respectively, thus enhancing the edibility of the product. Moreover, when the slush drinks 11 of different colors blend with each other, more colors can be presented at the blending position of the slush drinks 11 of different colors, thereby enhancing the aesthetic value of the product. At the same time, since the liquid drink 12 is arranged at the center of the slush drink 11, the mixing effect of the slush drink 11 and the liquid drink 12 gradually decreases from the center to the outside. As a result, the diner can suck the mixture of the slush drink 11 and the liquid drink 12 through a straw at the center of the slush drink 11. Meanwhile, the diner can also suck the original (unmixed) slush drink 11 through a straw on the outside of the slush drink 11, thus increasing the number of flavors of the product and enhancing the eating experience of the product. Moreover, after the product stands for a period of time, the slush drink 11 gradually melts, so that the slush drinks 11 of different flavors blend with each other, further increasing the number of flavors of the product.

[0026] In an embodiment of the present invention, the liquid drink 12 is cold brew coffee, and the temperature of the liquid drink 12 is 0°C to 4°C.

[0027] By setting the liquid drink 12 as cold brew coffee and setting the temperature of the liquid drink 12 to 0°C to 4°C, it is possible to avoid the rapid blending of the liquid drink 12 and the slush drink 11 due to the too high temperature of the liquid drink 12, thereby prolonging the time for the food to be able to eat the original slush drink 11 and enhancing the usage experience of the product.

[0028] In an embodiment of the present invention, the stone fruit 14 is ready-to-eat coffee beans.

[0029] By setting the stone fruit 14 as ready-to-eat coffee beans, it is possible to enable the diner to combine the ready-to-eat coffee beans with the cold brew coffee for food, so that the diner can quickly get used to the bitterness of the cold brew coffee and enhance the eating experience of the product.

[0030] A method for making a slush coffee frozen drink, as Figure 2As shown, the method for making a slush coffee frozen drink includes: Step 1: Pour at least two flavors of slush drinks at -2°C to -3°C into the cup body in sequence, so that at least two flavors are arranged in layers from bottom to top in the cup body; Step 2: Insert a pipette into the container filled with cold brew coffee at 0°C to 4°C to allow the cold brew coffee to enter the pipette; Step 3: Use a finger to block the opening at the tail of the pipette and draw out the pipette from the cold brew coffee; Step 4: Insert the pipette into the cup body and make the pipette pass through multiple layers of colored slush drinks in sequence; Step 5: Release the opening at the tail of the pipette and draw out the pipette from the multiple layers of slush drinks, so that during the upward movement of the pipette, the cold brew coffee flows out of the pipette; Step 6: Fill -3°C to -4°C double-layer ice cream on top of the slush drink; Step 7: Place nuts on the double-layer ice cream; Step 8: Fasten the lid on the outside of the cup body.

[0031] By pouring at least two flavors of slush drinks at -2°C to -3°C into the cup body in sequence, it is possible to accommodate multiple flavors of slush drinks in the cup body, so that the slush drinks are in a solid state, and further avoid the mutual fusion of slush drinks of different flavors in a short time; by using a finger to block the opening at the tail of the pipette and making the pipette pass through multiple layers of slush drinks in sequence, it is possible to avoid the cold brew coffee inhaled by the pipette from flowing out of the pipette during the process of the pipette passing through the slush drinks, thus avoiding the mixing of the cold brew coffee and the slush drinks during this process, and ensuring that the subsequent cold brew coffee can be mixed with each layer of slush drinks.

[0032] With the above structure, by inserting the pipette into the cold brew coffee and making the pipette pass through multiple layers of slush drinks in sequence, it is possible to inject the cold brew coffee into multiple layers of slush drinks without pressurization, reducing the production difficulty of the product. At the same time, it can also make the cold brew coffee evenly blend with each layer of slush drinks to enhance the eating experience of the product.

[0033] In the embodiment of the present invention, in Step 2, the suction volume of the pipette is controlled by controlling the depth of the pipette inserted into the cold brew coffee, and the depth of the pipette inserted into the cold brew coffee is less than or equal to the height of the multiple layers of slush drinks.

[0034] By making the depth of the pipette inserted into the cold brew coffee less than or equal to the height of the multiple layers of slush drinks, it is possible to avoid the cold brew coffee from pouring on top of the slush drinks, thus avoiding the mixing of the cold brew coffee and the slush drinks on top of the slush drinks, and further ensuring that the diner can eat the original flavor of the slush drinks.

[0035] In the description of the present invention, the term "a plurality of" refers to two or more, unless otherwise clearly defined. The orientation or positional relationship indicated by terms such as "upper", "lower", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of the present invention. The terms "connection", "installation", "fixation", etc. should all be understood in a broad sense. For example, "connection" can be a fixed connection, a detachable connection, or an integral connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0036] In the description of the present invention, the descriptions of terms such as "an embodiment", "some embodiments", "specific embodiments", etc. mean that the specific features, structures, materials or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present invention. In the present invention, the schematic expressions of the above terms do not necessarily refer to the same embodiment or instance. Moreover, the specific features, structures, materials or characteristics described can be combined in a suitable manner in any one or more embodiments or examples.

[0037] The above are only the preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. A slush coffee frozen drink, characterized in that, The snow mud coffee frozen drink includes: A cup body, which is a hollow cavity with an opening at the top; Snow mud drinks, and at least two colors of the snow mud drinks are arranged in layers from bottom to top in the cup body; A liquid drink, and the liquid drink sequentially passes through the centers of at least two of the snow mud drinks from top to bottom; Two-color ice cream, which is located in the cup body, and the two-color ice cream is arranged on the top of at least two colors of the snow mud drinks; Stone fruits, and the stone fruits are arranged on the top of the two-color ice cream; A cover body, which is a hollow cavity with a bottom, the cover body is buckled at the opening of the cup body, and the cover body is wound around the outside of the two-color ice cream and the stone fruits; A drinking port, which is arranged in the cover body; Wherein, the temperature of the snow mud drink is -2°C to -3°C, and the temperature of the two-color ice cream is -3°C to -4°C.

2. The snow mud coffee frozen drink according to claim 1, wherein: The liquid drink is cold brew coffee, and the temperature of the liquid drink is 0°C to 4°C.

3. The snow mud coffee frozen drink according to claim 2, wherein: The stone fruit is an instant coffee bean.

4. The method for making a slush coffee frozen drink according to claim 1, wherein, The manufacturing method of the snow mud coffee frozen drink includes: Step 1: Pour at least two flavors of snow mud drinks at -2°C to -3°C into the cup body in sequence, so that at least two flavors are arranged in layers from bottom to top in the cup body; Step 2: Insert a pipette into a container filled with cold brew coffee at 0°C to 4°C to make the cold brew coffee enter the pipette; Step 3: Block the opening at the tail of the pipette with a finger and draw out the pipette from the cold brew coffee; Step 4: Insert the pipette into the cup body and make the pipette sequentially pass through multiple layers of colored snow mud drinks; Step 5: Release the opening at the tail of the pipette and draw out the pipette from the multiple layers of snow mud drinks, so that during the upward movement of the pipette, the cold brew coffee flows out of the pipette; Step 6: Fill -3°C to -4°C double-layer ice cream on the top of the snow mud drink; Step 7: Place the stone fruits on the double-layer ice cream; Step 8: Buckle the cover body on the outside of the cup body.

5. The manufacturing method of the snow mud coffee frozen drink according to claim 4, wherein: In step 2, the suction amount of the pipette is controlled by controlling the depth of the pipette inserted into the cold brew coffee, and the depth of the pipette inserted into the cold brew coffee is less than or equal to the height of the multiple layers of snow mud drinks.

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