A whipping sheet and a milk shake machine using the same

Abstract

The utility model discloses a kind of whipped piece and milk shake machine using it, it is related to food processing equipment technical field.Whipped piece includes circular sheet body, center is equipped with mounting hole, surface with mounting hole as center alternately distributes water drop shape concave-convex structure, outline is constituted by continuous smooth curve, adjacent structure is transitioned through round smooth surface, and body front and back concave-convex area correspond, and protruding height is same.Whipped piece includes body, stirring shaft, above-mentioned whipped piece, lower stirring blade, sleeve, locking bolt and intelligent electric control module.Water drop shape concave-convex structure of whipped piece synergistic effect: concave area promotes liquid to form downward spiral vortex, protruding area shunt and secondary shearing bubble, cooperate with the upward reflux of lower stirring blade and form the collision vortex, effectively refine bubble, promote component mixing uniformity;The utility model solves the problem that traditional equipment bubble is big, fusion is uneven, and the problem of poor adaptability, applicable to milk tea, milk shake and other beverage preparation.

Description

Technical Field

[0001] This utility model relates to the field of food processing equipment technology, specifically to a whipping sheet for beverage preparation equipment such as milkshake machines and milk tea machines, and a milkshake machine using the whipping sheet, which is particularly suitable for stirring, homogenizing and refining bubbles in liquid beverages such as milk tea and milkshakes. Background Technology

[0002] In the food processing industry, such as tea drinks and desserts, milkshake machines are core equipment. They achieve mixing, homogenization, and foaming of liquid raw materials through the high-speed rotation of the mixing blades (or "whipping blades"). Their performance directly affects the taste (such as creaminess and smoothness) and quality stability of the beverage.

[0003] In the existing technology, the mixing blades and overall design of milkshake machines have the following technical defects: (a) Structural defects in the stirring blades lead to poor bubble control. Traditional stirring blades often employ a "sharp design" for their surface texture, such as sharp corners for raised edges and sharp edges for transitions between concave and convex surfaces. This structure can cause a "cutting impact" on the liquid during high-speed rotation. On the one hand, the cutting action can easily form large bubbles with a diameter of 1-2 mm in the liquid, and the bubbles are unevenly distributed, with a bubble layer thickness of up to 20-30 mm, which can ruin the smooth texture of the beverage. On the other hand, the sharp edges are prone to stress concentration during long-term high-speed rotation (above 10,000 rpm), leading to blade fatigue and breakage, and shortening the service life of the equipment.

[0004] (ii) Insufficient component fusion due to single-blade or isomorphic double-blade design. Most existing milkshake machines use single blades or two sets of identical double blades (like propellers of the same size), making it difficult to create a uniform mixing flow field throughout the entire layer. A single blade can only form a vortex in a local area, causing the raw materials such as milk, tea, and sugar to exhibit a "layering phenomenon" (such as first perceiving the tea flavor, then the sweet flavor, and finally the milk flavor), with a molecular mixing uniformity of only about 60%. Due to their symmetrical structure, isomorphic double blades are prone to generating turbulent flow with conflicting directions when rotating, which reduces mixing efficiency and fails to solve the problem of uneven mixing between the upper and lower liquid layers.

[0005] (iii) Poor equipment adaptability, making it difficult to meet the needs of diverse scenarios. Existing equipment has poor mixing effect on beverages containing solid particles (such as Oreo crumbs and ice cubes), with a particle breakage rate of less than 40%, and particle residue is easy to occur. At the same time, due to the lack of a precise positioning structure, the equipment cannot stably adapt to containers of different capacities such as 650ml and 1000ml, resulting in a large deviation in the relative position of the stirring blades and the liquid surface. In small-capacity containers, liquid splashing is easy to occur, while in large-capacity containers, there is a problem of insufficient bottom stirring.

[0006] (iv) Existing equipment has not been optimized for the core needs of the tea drinking scenario. Traditional mixing equipment (such as baking whisks) is designed with the goal of "uniformly mixing high-viscosity ingredients (such as egg liquid and cream)". The sharp structure and strong cutting characteristics of its blades completely conflict with the needs of the tea beverage scenario. Tea beverage preparation requires "gentle vortex" to achieve homogenization and fine bubble refinement of liquids, rather than "cutting stirring". Therefore, existing equipment cannot meet the core technical requirements of "low shear, high homogenization, and fine bubbles" for milk tea and milkshakes.

[0007] In summary, there is a lack of existing technologies that can simultaneously achieve bubble refinement, full-layer homogenization, and adaptability to multiple scenarios for whipping sheets and milkshake machines. Structural innovation is urgently needed to solve the above problems. Utility Model Content

[0008] In view of the shortcomings of the existing technology, this utility model aims to solve the problems of large and uneven bubbles, poor component integration and layering, weak compatibility with containers and particles, and conflict with the needs of tea drinking.

[0009] The hair-spraying sheet of this utility model includes a circular thin sheet body, the center of which is provided with a mounting hole, and the surface of the body is provided with a plurality of concave and convex structures. The concave and convex structures are distributed alternately in a circle with the mounting hole as the center, and the outline of the concave and convex structures is teardrop-shaped. The teardrop-shaped outline is formed by a continuous smooth curve, and the radius of curvature of each point of the curve is greater than 0. The adjacent concave and convex structures are transitioned by a smooth curved surface, and the radius of curvature of the smooth curved surface changes continuously with the radius of curvature of the teardrop-shaped profile; The body has a first surface and a second surface that are opposite each other. After the body is flipped over, the raised area of ​​the first surface corresponds to the recessed area of ​​the second surface, the recessed area of ​​the first surface corresponds to the raised area of ​​the second surface, and the raised height of the first surface and the second surface is the same.

[0010] Preferably, the number of the concave and convex structures is 6-12 sets, which are evenly distributed along the circumference of the mounting hole.

[0011] Preferably, the ratio of the maximum width to the maximum length of the teardrop-shaped profile is 1:2 to 1:3, and the radius of curvature at each point of the curve is 0.3-3 mm.

[0012] Preferably, the height of the raised area is 1-3 mm, and the depth of the recessed area is equal to the height of the raised area.

[0013] Preferably, the mounting hole is a polygonal or square hole, forming a rigid connection with the mixing shaft of the milkshake machine.

[0014] A milkshake machine, characterized in that it includes a machine body, a stirring shaft, the aforementioned whipping blade, a lower stirring blade, an intelligent electronic control module, and a cup suspension support; The suspension cup support is located on the side of the machine body facing the stirring shaft, and is used to support the external container and keep the container and the stirring shaft coaxial. The stirring shaft is vertically installed on the machine body, and its working end extends axially. The whipping plate and the lower stirring blade are fixed sequentially to the working end along the axial direction of the stirring shaft, and the whipping plate is located above the lower stirring blade. The axial distance between the whipping blade and the lower stirring blade is 20-50 mm.

[0015] Preferably, the axial distance from the center of the hair-beating plate to the support reference surface of the suspension cup bracket is 200-400mm.

[0016] Preferably, the cup support is provided with a positioning structure that adapts to the edge of the external container, and the gap between the positioning structure and the edge of the container is ≤0.5mm.

[0017] Preferably, the intelligent electronic control module includes a speed adjustment unit and a time control unit. The adjustable speed range of the speed adjustment unit covers 8000-14500 rpm, and the time control unit supports customizable stirring time of 5-25 seconds.

[0018] Preferably, the lower stirring blade has a helical tooth structure.

[0019] Preferably, the machine body is made entirely of aluminum, and the whipping blades and lower mixing blades are made of food-grade stainless steel.

[0020] Compared with the prior art, the whipping sheets and milkshake machine of this utility model have the following beneficial effects: (i) The effect of refining bubbles is significant, which enhances the smooth texture of the beverage. 1. The whipped sheet adopts a "teardrop-shaped concave-convex + continuous smooth curve" structure (the radius of curvature at each point of the curve is >0), which completely eliminates sharp edges and avoids "cutting impact". This reduces the bubble diameter from 1-2mm to ≤0.5mm, the bubble layer thickness from 20-30mm to 5-10mm, and the distribution uniformity is improved to over 95%, significantly enhancing the creaminess of the beverage.

[0021] 2. The smooth, rounded structure reduces stress concentration and minimizes the interaction with water. Combined with food-grade stainless steel, the blades' lifespan is extended by more than two times, reducing equipment maintenance costs.

[0022] (ii) Homogeneous blending of the entire layer to eliminate texture separation The whipping sheet (teardrop-shaped with concave and convex shapes) and the lower stirring blade (spiral toothed shape) form a "heterogeneous double blade" synergy: the upper blade guides the fluid downward to form a spiral vortex, while the lower blade pushes the fluid at the bottom to flow back upward. At the distance between the two, a "collision shear field" is formed, which increases the collision frequency of raw material molecules by 3 times, shortens the fusion time by about 40%, and improves the uniformity of molecular mixing by about 30%, completely solving the problem of "tea flavor at the beginning and milk flavor at the end".

[0023] (III) Enhanced adaptability to multiple scenarios, expanding the scope of equipment applications 1. The suspension cup support achieves precise container positioning through "positioning structure + fit gap ≤0.5mm", ensuring that the coaxiality error between the stirring shaft and the container is ≤0.5mm, stably adapting to containers of different capacities such as 650ml and 1000ml, and avoiding liquid splashing or residue at the bottom.

[0024] 2. The spiral tooth structure of the lower stirring blades improves the solid particle breakage rate, which can efficiently process complex formulas containing ice cubes, Oreo crumbs, etc., and meet the diverse needs of beverage preparation.

[0025] 3. There are no requirements for the installation direction of the hair-spraying sheet; it can be installed facing forward.

[0026] (iv) Adapt to the core needs of tea drinking scenarios and improve ease of operation 1. The overall structural design meets the "gentle vortex" requirement of tea drinks: the teardrop-shaped concave and convex shapes guide the fluid to form a circulating flow field, avoiding excessive shearing, and at the same time achieving the dual effects of bubble refinement and raw material homogenization, which is different from the "strong cutting" logic of traditional baking equipment.

[0027] 2. The intelligent electronic control module supports an adjustable speed of 8000-14500 rpm and a customizable time of 5-25 seconds, which can be flexibly adjusted according to recipes such as "half sugar, full sugar, and ice", improving the ease of operation and the stability of beverage quality.

[0028] In summary, this utility model, through structural innovation (teardrop-shaped concave-convex shape and heterogeneous double blades) and precise positioning design, systematically solves the problems of poor bubble control, uneven fusion, and low adaptability of existing equipment. It is especially suitable for tea beverage scenarios such as milk tea and milkshakes, and has significant technical value and market competitiveness. Attached Figure Description

[0029] To more clearly illustrate the technical solutions of the embodiments of this utility model, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this utility model. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0030] Figure 1 This is a front view of a hair extension.

[0031] Figure 2 This is a schematic diagram of the AA-direction cross-section of the hairpiece.

[0032] Figure 3 This is a 3D diagram of hair extensions.

[0033] Figure 4 This is a 3D diagram of hair extensions.

[0034] Figure 5 This is a 3D diagram of a milkshake machine.

[0035] Figure 6 This is a side view of a milkshake machine.

[0036] In the diagram: 1. Body; 2. Mounting hole; 3. Concave-convex structure; 3a. Raised area; 3b. Recessed area; 4. Machine body; 5. Stirring shaft; 6. Whipping plate; 7. Lower stirring blade; 8. Stainless steel sleeve; 9. Suspension cup bracket; 9a. Horizontal support surface; 9b. Arc-shaped positioning groove. Detailed Implementation

[0037] The technical solutions of the present utility model will be clearly and completely described below with reference to the accompanying drawings of the embodiments. Obviously, the described embodiments are only some embodiments of the present utility model, and not all embodiments. Based on the embodiments of the present utility model, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present utility model.

[0038] The overall structure of the whipping sheet is shown in Figure 1-4. The whipping sheet includes a circular thin sheet body 1, which is made of food-grade 304 stainless steel by stamping, with a diameter of 30mm and a thickness of 1.50mm (balancing lightweight and rigidity).

[0039] The main body 1 has a circular mounting hole 2 (7mm in diameter) at its center. Of course, the mounting hole can also be other polygonal or square holes to form a rigid connection with the blending shaft of the milkshake machine.

[0040] Dual-sided characteristics: The body 1 has a first surface 1a and a second surface 1b, which support bidirectional installation and adapt to the axial reciprocating requirements of different equipment.

[0041] The number of concave-convex structures is 6-12 sets, evenly distributed along the circumference of the mounting holes. In this embodiment, as shown... Figure 2 As shown, the first surface 1a has 6 sets of concave and convex structures 3, which are arranged alternately in a circle with the mounting hole 2 as the center ("convex-concave-convex-concave" alternating arrangement), and the specific features are as follows: Shape and distribution logic: The outline of each set of concave and convex structures 3 is teardrop-shaped, with smaller dimensions near the mounting hole (head) and larger dimensions away from the mounting hole (tail) (to conform to the centrifugal force distribution during rotation and reduce interference in the central area). The ratio of the maximum width to the maximum length of the teardrop-shaped outline is 1:2-1:3, and the radius of curvature of each point on the curve is 0.3-3mm.

[0042] In this embodiment, the contour is formed by a continuous smooth curve, with the radius of curvature of each point on the curve being 0.3-1.0 mm, and without sharp corners or edges.

[0043] The adjacent concave and convex structures 3 are transitioned by a smooth curved surface, and the curvature of the teardrop-shaped contour changes continuously (to avoid stress concentration).

[0044] The height of the raised area is 1-3 mm, and the depth of the recessed area is equal to the height of the raised area. In this embodiment, the height of the raised area 3a on the first surface 1a is 1.2 mm, and the depth of the recessed area 3b on the first surface is 1.2 mm (equal to the height of the raised area). After flipping to the second surface 1b, the raised area 3a of the first surface corresponds to the recessed area of ​​the second surface, and the recessed area 3b of the first surface corresponds to the raised area of ​​the second surface, and the height of the raised areas on both surfaces is exactly the same.

[0045] As shown in Figures 5 and 6, the milkshake maker includes a body 4, a mixing shaft 5, a whisking plate 6, a lower mixing blade 7, an intelligent electronic control module, and a cup support 9. The connection relationships of each component are as follows: Body 4: Made of die-cast aluminum, 520mm high, with rubber anti-slip pads on the bottom.

[0046] Stirring shaft 5: A 10mm diameter food-grade stainless steel shaft, vertically installed inside the machine body 4, with its lower working end extending below the suspension cup bracket 9 and connected to the motor output end via a coupling. The stirring shaft 5 has a step, and its lower end has an internal threaded hole for connecting locking bolts. The agitator 6 and lower stirring blade 7 are both mounted on the stirring shaft 5. The assembly sequence is as follows: Insert the mounting hole 2 of the whisk 6 into the lower end of the stirring shaft 5 until its upper end face is in contact with the stepped surface; insert the stainless steel sleeve 8 into the lower end of the stirring shaft 5, with the upper end face of the stainless steel sleeve 8 in contact with the lower end face of the whisk 6. At this time, the whisk 6 is clamped by the stainless steel sleeve and the stepped surface of the stirring shaft 5; insert the lower stirring blade 7 into the lower end of the stirring shaft 5, with its upper end face in contact with the lower end face of the stainless steel sleeve 8; screw the locking bolt into the internal thread hole of the stirring shaft 5 from bottom to top, with the bolt head pressing against the lower end face of the lower stirring blade 7, and clamp all components by the axial force of "bolt - lower stirring blade - stainless steel sleeve - whisk 6 - step".

[0047] Suspended cup support 9: Located on the side of the machine body 4 facing the stirring shaft 5 (200mm from the bottom of the machine body), it has a horizontal support surface 9a and an arc-shaped positioning groove 9b on the edge of the support surface (fitting the cup edge of the external container with a fit gap ≤0.5mm).

[0048] The whisk 6 is fixed to the upper part of the working end of the stirring shaft 5, and the lower stirring blade 7 is fixed to the lower part, with an axial distance of 20-50mm between them. In this embodiment, the axial distance between them is preferably 25mm.

[0049] The axial distance from the center of the whipping plate 6 to the support surface 9a of the cup holder 9 is 200-400mm. In this embodiment, the axial distance is 250mm. When the external container (650ml cup type, filled with 520ml of liquid) is fixed by the cup edge buckle and the positioning groove 9b, the distance between the whipping plate 6 and the liquid surface is 150mm.

[0050] The lower stirring blade 7 has a spiral tooth structure and is used to stir the liquid at the bottom.

[0051] Intelligent electronic control module: Integrated into the top of the machine body, featuring an IP65 waterproof rating to withstand beverage splashes. It includes a touchscreen, main control board, speed adjustment unit, and time control unit. The speed adjustment unit's adjustable speed range covers 8000-14500 rpm, and the time control unit supports customizable blending times from 5-25 seconds. The default programs correspond to "Milk Tea," "Milkshake," and "Smoothie" modes. "Milk Tea" mode corresponds to 13500 rpm × 15 seconds, "Milkshake" mode corresponds to 14000 rpm × 20 seconds, and "Smoothie" mode corresponds to 14500 rpm × 25 seconds.

[0052] Working process and flow field analysis To make 520ml of milk tea (milk:tea:sugar = 3:2:1), the process is as follows: The container containing the raw materials is positioned by the suspension cup support 9, with the container suspended in the air and coaxial with the stirring shaft 5.

[0053] Activate "Milk Tea Mode". The motor drives the mixing shaft 5, which in turn drives the whipping blade 6 and the lower mixing blade 7 to rotate at 13,500 rpm for 15 seconds. The lower stirring blade 7 rotates synchronously, and the helical teeth push the liquid at the bottom to form an "upward backflow"; when the whipping plate 6 rotates, the concave area 3b of the first surface (the installed lower surface) pushes the liquid to form a "downward spiral vortex" (this can be understood with a simple analogy: when stirring liquid with a spoon, the inward concave part of the spoon can "catch" the liquid and push it to flow in a specific direction, while the outward convex part of the spoon is more of a "passing" motion, mainly serving a guiding role). The upper and lower flows converge between the two blades, forming a "collision vortex," which promotes component fusion and bubble refinement.

[0054] Furthermore, when the concave region 3b pushes the liquid to form a downward spiral vortex, the adjacent convex region 3a will generate a "height difference disturbance" on the vortex: the smooth curved surface of the convex region will cause the liquid flowing over its surface to have a slightly faster flow velocity than that in the concave region (because the radial distance of the convex region is longer), forming a "velocity difference". This velocity difference will cause the spiral vortex to stratify in the vertical direction - the mainstream vortex driven by the concave region (with a slower flow velocity, responsible for downward transport) and the secondary vortex on the surface of the convex region (with a faster flow velocity, diffusing obliquely along the convex curved surface) interweave with each other, so that the liquid has not only a "downward spiral" but also "radial diffusion" during rotation, avoiding the water flow from concentrating into a "columnar vortex" in a single direction (a single vortex is prone to uneven mixing of components and the clustering of bubbles).

[0055] Furthermore, because the height of the raised region 3a is equal to the depth of the recessed region 3b, they are connected by a smooth curved surface, forming a "continuous curved surface with varying heights." When liquid flows through the raised region, it is "slightly lifted upwards" by the raised curved surface (creating a small force in the opposite direction to the "downward push" of the recessed region). This alternating "lifting-pushing" action exerts a gentle compression on the liquid—like squeezing liquid with the smooth edge of a spoon, rather than cutting it with a sharp structure. This compression further "crushes" (rather than tears) the small bubbles already formed in the liquid, preventing the bursting of bubbles caused by sharp structures from entraining air (creating large bubbles), while also allowing the bubbles to be distributed more evenly under pressure.

[0056] If the raised area 3a is set to a horizontal surface (i.e., the height difference is eliminated), it will result in a "right-angle or flat surface transition" between the recessed area and the adjacent structure: during rotation, the horizontal surface will directly "impact" the liquid, generating greater water flow resistance (similar to a flat plate stirring liquid), which not only increases the motor load but also causes the agitator to vibrate due to unstable resistance (generating noise and irregular eddies). However, the smooth curved surface of the raised area 3a and the curved transition of the recessed area 3b allow the liquid to "flow smoothly" along the curved surface, reducing resistance by more than 30%, ensuring stability during rotation, and avoiding local turbulence caused by sudden changes in resistance (local turbulence easily entrains large air bubbles).

[0057] In short, the concave region 3b is the core of "actively propelling the water flow to form a downward spiral," while the convex region 3a is a synergistic structure that "regulates the water flow pattern, enhances disturbance, and assists in refining bubbles." Through the difference in elevation and smooth transitions, a continuous "water flow guiding system" is formed, and neither can be omitted. If the convex region is removed (set to be horizontal), it will lead to a monotonous water flow, increased resistance, and a decreased bubble refinement effect. This is precisely the essential difference between this structure and traditional designs such as "flat plate + holes."

[0058] After the program finishes, the stirring shaft 5 will automatically stop rotating, and the bubble layer of the beverage will be 5-10mm thick. You can then remove the container and drink it.

[0059] Effect verification data Through comparative experiments (the experimental group was the milkshake machine of this invention, and the control group was a traditional single-blade milkshake machine), the following data were obtained: This embodiment achieves the following technological breakthroughs through a whipping plate design featuring "small-sized teardrop-shaped smooth concave-convex surfaces + double-sided complementary symmetry" combined with a milkshake machine structure featuring "heterogeneous dual blades + precise positioning": To solve the problem of "cutting large bubbles" in traditional leaf-shaped drinks, a gentle vortex is used to refine the bubbles and improve the smooth texture of the beverage. The double-blade convection field is used to achieve full-layer stirring, eliminate component stratification, and shorten the fusion time; The precisely positioned structure adapts to cup sizes such as 650ml and 1000ml, improving compatibility across various scenarios; The absence of sharp edges extends blade life and reduces maintenance costs.

[0060] The above features fully meet the requirements of "even mixing, fine bubbles, durability, and easy installation", making it suitable for large-scale production in tea shops.

[0061] The preferred embodiments of this utility model disclosed above are merely illustrative of the present utility model. These preferred embodiments do not exhaustively describe all details, nor do they limit the utility model to the specific implementations described. Clearly, many modifications and variations can be made based on the content of this specification. This specification selects and specifically describes these embodiments to better explain the principles and practical applications of this utility model, thereby enabling those skilled in the art to better understand and utilize it. This utility model is limited only by the claims and their full scope and equivalents.

Claims

1. A whipping tablet characterized by, It includes a circular thin sheet body, the center of which is provided with a mounting hole, and the surface of which is provided with a number of concave and convex structures; The concave and convex structures are distributed alternately in a circle with the mounting hole as the center, and the outline of the concave and convex structures is teardrop-shaped. The outline is formed by a continuous smooth curve, and the radius of curvature of each point of the curve is greater than 0. The adjacent concave and convex structures are transitioned by smooth curved surfaces; The body has a first surface and a second surface that are opposite each other. After the body is flipped over, the raised area of ​​the first surface corresponds to the recessed area of ​​the second surface, the recessed area of ​​the first surface corresponds to the raised area of ​​the second surface, and the raised height of the first surface and the second surface is the same.

2. The whipped tablet according to claim 1, wherein, The number of the concave and convex structures is 6-12 sets, which are evenly distributed along the circumference of the mounting holes.

3. The whipped tablet according to claim 1, wherein, The ratio of the maximum width to the maximum length of the contour is 1:2 to 1:3, and the radius of curvature of each point on the curve is 0.3 to 3 mm.

4. The whipped slice according to claim 1, characterized in that The height of the raised area is 1-3mm, and the depth of the recessed area is equal to the height of the raised area.

5. The whipped slice according to claim 1, characterized in that, The mounting hole is either a circular hole or a polygonal hole.

6. A milkshake machine characterized by, Includes a machine body, a stirring shaft, a whipping plate as described in any one of claims 1-5, a lower stirring blade, an intelligent electronic control module, and a suspension cup support; The suspension cup support is located on the side of the machine body facing the stirring shaft, and is used to support the external container and keep the container and the stirring shaft coaxial. The stirring shaft is vertically installed on the machine body, and its working end extends axially. The whipping plate and the lower stirring blade are fixed sequentially to the working end along the axial direction of the stirring shaft, and the whipping plate is located above the lower stirring blade. The axial distance between the whipping blade and the lower stirring blade is 20-50 mm.

7. The milkshake machine of claim 6, wherein, The axial distance from the center of the hair-spraying plate to the support reference surface of the suspension cup bracket is 200-400mm.

8. The milkshake machine of claim 6, wherein, The cup holder is equipped with a positioning structure that adapts to the edge of the external container, and the gap between the positioning structure and the edge of the container is ≤0.5mm.

9. The milkshake machine of claim 6, wherein, The intelligent electronic control module includes a speed adjustment unit and a time control unit. The adjustable speed range of the speed adjustment unit covers 8000-14500 rpm, and the time control unit supports custom stirring time of 5-25 seconds.

10. The milkshake machine of claim 6, wherein, The lower stirring blade has a helical tooth structure.

11. The milkshake machine of claim 6, wherein, The machine body is made of all-aluminum material, and the whipping blades and lower mixing blades are made of food-grade stainless steel.

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