26 results about "Almond milk" patented technology

The present disclosure generally relates to the use of plant fibers or starch for enhancing the taste or texture of fermented dairy products and dairy analogue products. In some embodiments, the dairy product analog product is a vegetarian yogurt product formed by fermentation of plant milk (e.g., soymilk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp plant milk, coconut milk, and pea source milk). In some embodiments, the plant fibers include pectin, inulin, fruit fibers (e.g., apple or citrus fibers), starch, oat fibers, pea fibers, alginate fibers, and any combination thereof. In some embodiments, the enhancement of taste or texture includes reduction of green plant taste, reduction of sourness, increase of sweetness, reduction of bitter taste, reduction of astringent taste, increase of compactness, reduction of granular sensation, increase of consistency, increase of mouth feel, or any combination thereof. In certain related forms, the present disclosure provides edible compositions comprising fermented plant milk and plant fibers or starch.

1. Name of the product in this design: Packaging Bottle (Zhongai Yisheng Almond Milk). 2. Purpose of this design: For holding liquids. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

1. Name of the product in this design: Packaging Kit (Apricot Kernel in Small Gold Jar with Tangerine Peel). 2. Purpose of this design: This design is used for product packaging. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photograph that best illustrates the key points of the design: Kit 1 stereogram 1. 5. The design for which protection is sought includes color. 6. Kit 3 is a flat design product, so the left view, right view, top view, and bottom view of Kit 3 are omitted.

The utility model relates to the technical field of detection devices, and provides almond milk processing and packaging detection equipment which comprises a base and a control panel. A control panel is mounted on one side of the base, and a material conveying structure is mounted on one side in the base; a detection seat is arranged on one side of the base, discharging plates are installed on the two sides of the detection seat, and a detection structure is fixed to the top end of the detection seat. By arranging the detection structure, when the top end of the weighing plate is filled with packaged badam milk, the weight of the badam milk can apply pressure to the weighing plate, the weighing plate analyzes the pressure to obtain the weight of the badam milk and transmits information to the interior of the control panel, and when the weight of the badam milk reaches or does not reach a preset value, the badam milk can be detected. And if not, different discharging electric push rods are started to enable a push plate to push the badam milk to one side of a discharging plate and discharge the badam milk, so that the purpose of conveniently detecting the weight of the packaged badam milk and removing unqualified products is achieved.

1. Name of the product in this design: Beverage Packaging Can Label (Pine Nut Dew). 2. Purpose of this design: As a label for beverage cans. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key features: the front view. 5. The design for which protection is sought includes color. 6. This design is for a two-dimensional product, and the rear view is not easily seen during use; therefore, the rear view, left view, right view, top view, and bottom view are omitted.

The invention concerns a device 20 for the production of fresh almond milk. The device comprises actuation means 24 and an extraction group 22 with a first constraint element 26 and a second constraint element 28. In the standby configuration, the two constraint elements are placed at a distance d the one from the other. The actuation means are configured for imposing between the two constraint elements at least a first relative translation movement and a second relative rotation movement. The invention then concerns an extraction bag 34 comprising a textile envelope 42 defining two constraint portions 48 arranged at a distance d the one form the other, and a central pocket 46 containing a preparation 44 based on unpeeled and ground almond seeds. The invention further concerns a kit 52, comprising the device and the extraction bag, as well as a method for the production of fresh almond milk by means of the kit.

1. The name of the design product: packing bottle (almond juice). 2. The use of the design product: product packing. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that can best show the design points: front view. 5. The bottom of the design product is the part that is not easy to see or cannot be seen during use, so the bottom view is omitted; the submitted views can fully reflect the design points of the views, so the top view is omitted.

The invention discloses low-calorie milk tea based on plant-based milk and a preparation method of the low-calorie milk tea, and relates to the technical field of food processing. The preparation method comprises the following steps: S1, mixing the almond milk and the oat milk according to a volume ratio of (25-35): (65-75) to obtain mixed plant milk; s2, mixing the tea leaves with purified water according to a ratio of 1: (45-55) (w / v), performing extraction, and performing filtration so as to obtain cold-extracted tea soup; carrying out ultrasonic treatment on the cold-extracted tea soup for 8-12 minutes under the condition that the temperature is less than or equal to 10 DEG C to obtain tea soup; s3, heating the tea soup to 60 DEG C, and adding a sweetening agent to obtain a sweetening agent-tea soup solution; the sweetening agent comprises erythritol, stevioside and L-arabinose; and S4, cooling the sweetening agent-tea soup solution to 25 DEG C, adding the mixed plant milk into the sweetening agent-tea soup solution, stirring, and homogenizing to obtain the low-calorie milk tea based on the plant-based milk. The preparation method is simple, and the prepared milk tea is low in calorie, good in stability and good in flavor.

1. Name of the designed product: packing bottle (cola flavored almond milk). 2. Use of the designed product: for packing almond milk. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: perspective view 1. 5. The claimed design contains color.

The invention discloses a preparation method of probiotic fruit juice fermented milk, belongs to the technical field of fruit juice fermented milk, and aims to solve the problems that the fermented milk is relatively low in consistency and relatively poor in taste during drinking after being fermented, and the fermented milk cannot relieve acute and chronic hepatitis and cirrhosis, so that the body health of a user cannot be protected. The Dangshan pear and walnut milk is prepared from the following raw materials in percentage by weight: 60%-75% of fresh milk, 10%-20% of green apples, 9%-15% of Dangshan pears, 5%-12% of walnuts, 3%-8% of apricot kernel juice, 12%-20% of walnut kernels, 5%-9% of a sweetening agent, 2%-5% of a stabilizer, 5%-7% of an acidulant, 20%-30% of white granulated sugar, 3%-8% of food-grade low-acyl gellan gum, 6%-11% of glucuronolactone and 40%-70% of probiotics. According to the invention, the stabilizer and glucuronolactone are added into the primarily stirred fruit juice for secondary stirring and mixing, the stabilizer can increase the stability of the fermented milk, and glucuronolactone can relieve acute and chronic hepatitis and cirrhosis and can improve the body health of users.

1. Name of the product in this design: Packaging Box (Cola Flavored Almond Milk). 2. Purpose of this design: For packaging goods. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the product in this design: Packaging Set (Pure Almond Milk Set). 2. Purpose of this design: For the outer packaging of the product. 3. The key design features of this product are the combination of shape and pattern. 4. Images or photos that best illustrate the design key points: usage status reference diagrams. 5. Other situations requiring explanation: The bottle body of kit 3 is made of transparent material.

1. Name of the designed product: bottle (almond milk). 2. Use of the designed product: used for packing beverage products. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo showing the design points: perspective view. 5. The designed product contains color. 6. Other circumstances: the bottle body of the designed product is made of transparent material.

A baked dough food for consumption during fasting, methods of making the same, and methods of fasting that include consumption of the baked dough food are disclosed herein. The baked dough food includes a dry ingredient selected from the group consisting of almond flour, coconut flour, Psyllium husk powder, chia powder, flaxseed powder, and combinations thereof, baking soda, at least one of clarified butter, an oil, cacao butter, almond butter, peanut butter, unsweetened almond milk, or water, a sweetener, and a flavoring agent. The baked dough food does not produce an insulin spike or increased blood glucose level upon consumption.

The present disclosure relates generally to the use of plant fibers or starches to enhance the taste or texture of fermented dairy and dairy analogue products. In some embodiments, the dairy analogue products are vegan yogurt products formed from the fermentation of plant milks, such as soy milk, almond milk, hazelnut milk, sesame milk, pistachio milk, potato milk, banana milk, flaxseed milk, macadamia nut milk, cashew milk, oat milk, hemp milk, coconut milk, and pea-derived milks. In some embodiments, the plant fibers include pectin, inulin, fruit fiber (such as apple fiber or citrus fiber), starch, oat fiber, pea fiber, seaweed fiber, and any combinations thereof. In some embodiments, the enhancement of taste or texture includes reducing a green vegetal taste, reducing a sour taste, increasing a sweet taste, reducing a bitter taste, reducing an astringent taste, increasing firmness, reducing a grainy texture, increasing thickness, increasing mouthfeel, or any combination thereof. In certain related aspects, the disclosure provides comestible compositions that include fermented plant milk and a plant fiber or starch.

This invention relates to the field of beverage preparation technology, specifically a beverage machine. More specifically, it relates to a device that can be used to cut ingredients such as soybeans, peanuts, almonds, coffee beans, fruits, and vegetables, and then mix them with liquid (milk or water) to create soy milk, peanut milk, almond milk, coffee liquid, or fruit and vegetable milk. The device includes a main unit, a cup assembly, a filter assembly, a blade assembly, a first motor, and a second motor. During beverage preparation, the first motor drives the blade assembly to rotate, cutting the ingredients in the filter assembly into particles of varying sizes. The second motor drives the filter assembly to rotate, and under centrifugal force, the particles are filtered through the mesh on the filter sidewall and ejected into the cup assembly. Meanwhile, the liquid in the cup assembly can return to the filter assembly through the mesh on the top wall of the filter along with the rotating vortex, thus forming a liquid exchange cycle between the two chambers. Finally, a high-concentration, residue-free beverage is obtained in the cup assembly.

The utility model relates to the technical field of production of Badam milk, and provides a sterilizer tank for producing and processing Badam milk, which comprises an outer tank and a sterilizing structure. Through the arrangement of the disinfection structure, high-temperature steam is conveyed into the hot air cavity through the air inlet pipe by the high-temperature steam generator and is sprayed out by the multiple groups of hot air nozzles, so that the inner tank is heated more uniformly, and the heat conduction plate can rapidly conduct heat to heat badam milk; badam milk can be uniformly heated through stirring of a stirring rod, so that high-temperature instantaneous sterilization can be performed on the badam milk without influencing the taste and flavor of the badam milk and damaging the nutritional value of the badam milk, and meanwhile, the badam milk in the inner tank is disinfected through an ultraviolet sterilization lamp, so that the disinfection is further more sufficient; and then the vacuum pump is started to enable the exhaust pipe to pump out gas in the outer tank, so that the temperature in the inner tank is flashed and cooled to the packaging temperature in a vacuum environment, and the production quality is improved.

1. Name of the designed product: Package set (Lulu almond milk - concentrated type 00 thick). 2. Use of the designed product: outer package for drinks. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo that best indicates the design points: combined state reference drawing. 5. Other circumstances that need to be explained: the designed product is a set product, set 1 is a packaging box, and set 2 is a packaging box.

The present invention provides an almond milk based fiber enriched cottage cheese alternative and a method for preparation thereof, as an alternative of conventional dairy paneer. The method comprises following steps A: preparing almond milk, B. pasteurizing the almond milk at a temperature ranging from about 80 ºC to about 92 ºC for 15-20 seconds, to obtain pasteurized almond milk and C. coagulating the pasteurized almond milk in presence of a coagulant, wherein the coagulant is 0.2% calcium lactate. The almond derived plant-based cottage cheese alternative comprises about 99.7 % (w / w) almond milk, 0.2 % (w / w) calcium lactate and 0.1 % (w / w) inulin powder.

[Problem] The present invention addresses the problem of obtaining a heated egg-like composition that has soft texture and appearance, such as that obtained by beating a whole egg and gently heating the egg or heating the egg to a soft cooked state, despite containing no egg or a significantly reduced amount of egg. [Solution] It is possible to obtain a heated egg-like composition that has soft texture and appearance, by mixing a coagulant such as magnesium chloride or bittern and curdlan into a plant-based milk such as soy milk, oat milk, or almond milk, and solidifying the mixture by the coagulating and gelling actions of the coagulant and curdlan.

1. Name of the product in this design: Bottle Label (Almond Milk). 2. Purpose of this design: For use in the outer packaging of beverages. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design highlights: Component 1 main view. 5. This design is a two-dimensional product, and the left, right, top, and bottom views of components 1-2 are omitted. 6. Other situations requiring explanation: Component 1 of this design is the front bottle label, and component 2 is the rear bottle label.

This invention discloses a method for preparing functional almond milk beverages using a bio-enzymatic process and the resulting product. The invention removes hydrocyanic acid from almonds through a coupled cooking and soaking process, significantly reducing harmful substances. It utilizes a nonionic surfactant, imprinted lipase, to enhance enzyme activity and thus improve reaction efficiency. By controlling the rate of glycerol injection into the system, glycerol is made as compatible with oils as possible, reducing the viscosity of the reaction system and preventing glycerol from adhering to the lipase surface. The yield of diglycerides is increased by using a lipase G50 to esterify monoglycerides in the glycerol hydrolysis products, reducing the generation of harmful substances in subsequent molecular distillation. Continuous enzymatic hydrolysis of almond meal with multiple enzymes restrictively degrades macromolecules in the almond meal, releasing polyphenols and generating antioxidant peptides, thereby improving the free radical scavenging ability and stability of the almond protein paste.

1. Name of the designed product: bottle (almond milk). 2. Use of the designed product: used for packaging beverage products. 3. Design points of the designed product: the combination of shape, pattern and color. 4. Picture or photo best indicating the design points: design 1 perspective view. 5. The designed product contains color. 6. Design 1 is designated as the basic design. 7. Other circumstances needing explanation: the bottle body of the designed product is made of transparent material.

A baked dough food for consumption during fasting, methods of making the same, and methods of fasting that include consumption of the baked dough food are disclosed herein. The baked dough food includes a dry ingredient selected from the group consisting of almond flour, coconut flour, Psyllium husk powder, chia powder, flaxseed powder, and combinations thereof, baking soda, at least one of clarified butter, an oil, cacao butter, almond butter, peanut butter, unsweetened almond milk, or water, a sweetener, and a flavoring agent. The baked dough food does not produce an insulin spike or increased blood glucose level upon consumption.