37 results about "Coffee milk" patented technology

1. The name of the design product: electric coffee milk frother (N38). 2. The use of the design product: for electric coffee milk frother. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.

A steam regulating valve for a coffee milk foam machine comprises a valve body, the interior of the valve body is hollow to form a valve cavity, a valve disc is rotationally installed in the valve cavity, a valve deck is installed at the end of the valve body, the valve disc and the valve deck are connected in a sealed mode through an air regulating sealing ring, and the valve disc and the valve body are connected in a sealed mode through a fixed sealing ring. The valve disc rotates relative to the air adjusting sealing ring and the fixed sealing ring. An air guide groove is formed in the end, facing the air adjusting sealing ring, of the valve disc in an inwards-concave mode, the air guide groove extends in an arc shape with the rotating center of the valve disc as the original point, and the width and the depth in the arc-shaped extending direction of the air guide groove are linearly and gradually changed. The milk foam maker has the beneficial effects that through the special structure that the width and the depth of the air guide groove are linearly and gradually changed, when the handle is rotated, the diameter of the milk foam can be continuously adjusted.

1. The name of the design product: electric coffee milk frother (OD610). 2. The use of the design product: for milk frothing, stirring coffee solution, etc. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.

1. Name of the design product: Electric coffee milk frother (N43). 2. Use of the design product: For frothing milk, stirring coffee solution, etc. 3. Design points of the design product: Combination of shape and pattern. 4. Picture or photo best indicating the design points: Perspective view.

This utility model relates to the field of beverage processing technology and discloses a coffee-milk beverage mixing device, including a machine body with a lid fixedly installed on it. The lid is equipped with a stirring mechanism and a lifting mechanism. The stirring mechanism includes a first motor and a first stirring shaft. This utility model works by injecting raw materials into the machine body, activating the first motor to drive the first stirring shaft to rotate. The first stirring shaft, via a synchronous belt and a synchronous pulley, drives a second stirring shaft to rotate, causing the first stirring blades to mix the raw materials. Activating the second motor drives a threaded column to rotate, causing the lifting plate to move upwards. At this time, the raw materials above the lifting plate flow through a through-hole to the area below the lifting plate, where they are concentrated and mixed by the first stirring blades. The lifting plate can reciprocate up and down, allowing the raw materials to flow and mix vertically, thus improving the mixing efficiency of the coffee-milk beverage.

1. Name of the designed product: electric coffee milk frother (N40). 2. Use of the designed product: for electric coffee milk frother. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

A modular device (10) for preparing coffee, milk and infusion-based beverages, comprising a base (12) connected to an electrical and water supply network, one or more modules (14) for dispensing beverages, the modules (14) being coupled to the base (12) and functionally identical or different from each other and completely independent from each other, the module (14) comprises mechanical means for constraining relative to the base (12) and means for electrically and hydraulically coupling with the same base (12).

1. Name of the Design Product: Packaging Box (Probiotic Keto Milk Coffee). 2. Use of the Design Product: For packaging solid beverages. 3. Design Key Points of the Design Product: The combination of shape, pattern and color. 4. Picture or Photo Most Indicating the Design Key Points: Three-dimensional view. 5. The claimed design includes color.

1. Name of the designed product: packing box assembly (coffee milk candy). 2. Use of the designed product: for packing food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: combination of use state diagram.

1. Name of the designed product: electric coffee milk frother (N41). 2. Use of the designed product: for electric coffee milk frother. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

1. Name of the design product: Electric coffee milk frother (OD609). 2. Use of the design product: For frothing milk, stirring coffee solution, etc. 3. Design points of the design product: Combination of shape and pattern. 4. Picture or photo best indicating the design points: Perspective view.

A preparation method of a biodegradable and antibacterial bamboo fiber-based paper straw, which relates to the preparation method of paper straws. It aims to solve the technical problems of the complex structure and high preparation cost of existing bamboo fiber paper straws. The method is as follows: The fabricated bamboo fiber-based paper is first soaked with a citric acid solution, then soaked with a chitosan quaternary ammonium salt solution, and then rolled into a tube and dried; then it is soaked and treated with an ethanol solution of stearic acid and phytic acid and dried to obtain a biodegradable and antibacterial bamboo fiber-based paper straw. Its contact angle can still reach 90-120° after 30 minutes of contact with water, and the antibacterial rates against Escherichia coli and Staphylococcus aureus reach 100% and 99.63% respectively. The straw is completely degraded under the condition of soil burial for 40 days, is suitable for various beverages such as tea, coffee, milk, and cola, and can be used in the food field.

The application discloses a kind of herbal tea with hair maintenance efficacy and preparation method thereof, belong to food technology field.The raw material includes black medlar, mulberry, black bean, Thai green tea and butter milk, coffee milk, mulberry jam and the like.By cooking main raw material, tea soup is obtained, and then auxiliary materials are formulated to make the herbal tea.The herbal tea realizes targeted hair maintenance with medicine-food homologous materials, is natural and safe, smooth and sweet in taste, and has beautiful color and luster, and can be drunk regularly and long-term, solves the problems of poor efficacy, insecurity and poor taste of existing hair maintenance products, and is suitable for industrialization and marketization.

The beverage of the present invention contains lactic acid, citric acid, and carbon dioxide gas and has a degree of sweetness of 0-15, wherein the ratio (lactic acid content (g / L) / citric acid content (g / L)) between the content (g / L) of lactic acid and the content (g / L) of citric acid is 0.01-2 (provided that, beverages containing at least one of tea, coffee, and milk, and beer-taste beverages are excluded).

The invention discloses berry tea and lemon milk tea and a preparation method thereof, and belongs to the technical field of food, the preparation method comprises the following steps: S1, taking 10 parts by mass of old-leaf berry tea, adding 800-1200 parts by mass of boiling water, soaking for 5-15 minutes, filtering, adding 150-250 parts by mass of ice cubes, and quenching to obtain tea soup; s2, adding 50-70 parts by mass of fresh milk, 15-25 parts by mass of caffeine milk, 8-12 parts by mass of sucrose syrup and 200-300 parts by mass of tea soup into a milk shake cup, adding ice cubes until the volume of the milk shake cup is 75-85%, adding 0.5-1.5 parts by mass of perfume lemon peel, and stirring for 5-10 seconds in a milk shake machine to obtain mixed milk tea; and S3, adding 3-6 ice cubes into the product outlet cup, and pouring the mixed milk tea into the product outlet cup. According to the method, active ingredients of the raspberry tea are locked through cooperation of boiling water extraction and shock cooling, stable micelles are formed through mechanical emulsification of milk fat, syrup and lemon peel, and a temperature control process is adopted, so that the ice-cool, cool and smooth taste and flavor level coordination of the milk tea is realized.

1. Name of the designed product: electric coffee milk frother (N39). 2. Use of the designed product: for electric coffee milk frother. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

1. The name of the design product: electric coffee milk frother (OD608). 2. The use of the design product: for milk frothing, stirring coffee solution, etc. 3. The design points of the design product: in the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.

1. The name of the design product: candy bag (coffee milk candy). 2. The use of the design product: for food packaging. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, and the left view, right view, top view, and bottom view are omitted.

To provide a seal-type lid opening tool capable of easily opening the seal lid of a packaged product such as yogurt, coffee milk portion, tofu, etc. [Solution] The seal-type lid opener 1 has a double structure in which an inner pinch 2 and an outer pinch 3 are integrated, and both tips of the inner pinch 2 are bent inward, and an upper clamping part 5 and a lower clamping part 6, each with an uneven surface and a non-slip material seal 7, intersect, allowing for clamping of the seal lid clamping part 9 and the container handle part 8. In addition, the tip of the outer pinch 3 on the upper clamping part 5 side is bent outward, and a seal lid opening part 4 without a finger rest or handle is provided.

A stirring cup capable of being used for a coffee machine comprises a cup body, a fixing shaft is arranged at the bottom of the cup body, a stirring ring is arranged on the fixing shaft in a sleeved mode, the stirring ring comprises a stirring wheel rotationally arranged on the fixing shaft in a sleeved mode, a plurality of first magnetic blocks capable of being driven by magnetic force are arranged in the stirring wheel, and a cover is fixedly arranged on the stirring ring. According to the utility model, only the stirring ring for stirring liquid is arranged in the cup body, and a circuit part for driving the stirring ring to work is separated out of the cup body, so that liquid pollution and circuit failure caused by the fact that the liquid in the cup permeates into a circuit element are avoided; in addition, the driving motor is arranged outside the cup body, so that the cup body can be suitable for external equipment provided with an adaptive driving circuit, can be used for making coffee milk foam and stirring milk shake, and is flexible to use. Meanwhile, the cover and the stirring wheel are fixed through ultrasonic welding, the sealing effect is excellent after solidification forming, and liquid in the cup is prevented from permeating into the stirring ring to cause pollution.

The utility model discloses a magnetic suction type vacuum cup which comprises an outer shell, a cup body is arranged in an inner cavity of the outer shell, a vacuum heat insulation layer is arranged between the outer shell and the cup body, a tea partition is arranged in the cup body, two sets of magnetic suction blocks are fixedly connected to the bottom of the tea partition, and two sets of magnetic suction bases matched with the magnetic suction blocks are fixedly installed on the inner wall of the cup body. A rotating shaft is rotatably installed at the inner bottom of the cup body, four stirring paddles are fixedly connected to the outer wall of the rotating shaft, the bottom end of the rotating shaft sequentially penetrates through the cup body and the outer shell to be connected with a driving shaft, the bottom end of the driving shaft is connected with a driving motor, and a containing shell is arranged at the bottom of the outer shell; the driving motor is arranged at the inner bottom of the containing shell. Beverages such as coffee and milk needing to be brewed in the cup can be fully stirred with water, tea and water separation can be achieved, and the effect that the tea partition is convenient to disassemble and assemble is achieved through matched use of the magnetic attraction block and the magnetic attraction base.

1. Name of the product in this design: Coffee Stirring Cup. 2. Purpose of this design: A multi-functional mixing cup for blending coffee, milk, various meal replacement drinks, and egg drop soup. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

The invention discloses a preparation method of a biodegradable and bacteriostatic bamboo fiber-based paper straw, and relates to a preparation method of a paper straw. The technical problems that an existing bamboo fiber paper straw is complex in structure and high in manufacturing cost are solved. The method comprises the following steps: firstly, soaking made bamboo fiber-based paper with a citric acid solution, then soaking the bamboo fiber-based paper with a chitosan quaternary ammonium salt solution, rolling a pipe, and drying; soaking the bamboo fiber base paper with an ethanol solution of stearic acid and phytic acid, and drying the bamboo fiber base paper to obtain the biodegradable and bacteriostatic bamboo fiber base paper straw. The contact angle of the straw can still reach 90-120 degrees after the straw is in contact with water for 30 minutes, the antibacterial rates on escherichia coli and staphylococcus aureus respectively reach 100% and 99.63%, the straw is completely degraded under the soil burying condition for 40 days, and the straw is suitable for various drinks such as tea, coffee, milk and cola and can be used in the field of food.

1. The name of the design product: electric coffee milk frother (OD607). 2. The use of the design product: for milk frothing, stirring coffee solution, etc. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.

The invention relates to the technical field of food science and processing, and discloses a coffee milk tea dessert prepared by water soaking, and a formula and a preparation method thereof, the coffee milk tea dessert comprises 5-25 parts of tea powder (or coffee powder), 15-45 parts of milk powder, 10-40 parts of sugar, 10-35 parts of edible oil, 30-60 parts of a starch-based raw material, and 1-5 parts of a leavening agent; and the moisture content of the dessert is lower than 5% after the dessert is baked, so that the dessert has the double functions of being crisp when being directly eaten and being quickly disintegrated and dispersed to form a milk tea (coffee) beverage after being brewed with hot water. According to the coffee milk tea dessert prepared by soaking in water as well as the formula and the preparation method of the coffee milk tea dessert, the boundary of a dessert and a beverage is perfectly integrated, and the coffee milk tea dessert as the dessert is crisp and loose in taste and can be dissolved without being chewed vigorously in the mouth; as a drink, the milk tea can be quickly disintegrated by the special structure only by being added into hot water and stirred, all the components are uniformly dispersed in water, and a cup of milk tea (coffee) with smooth taste and full flavor can be recovered within 30 seconds.

The present application provides a kind of coffee milk and its preparation method, which comprises: adding protein glutamine enzyme to milk for enzymolysis, then mixing with coffee raw materials, homogenizing and sterilizing to obtain coffee milk;The amount of protein glutamine enzyme added is 80-150 u / g protein, based on the total protein content of the milk.The present application is a clean formula coffee milk, which does not require additives, can effectively reduce the bitter taste of coffee, enrich the flavor, and has good product stability, can extend the shelf life of the product, and there is no flocculation, stratification, precipitation and other phenomena during the shelf life, greatly reducing the phenomenon of fat floating and coffee residue precipitation, and can reduce the paste pipe during high temperature sterilization treatment, improve the equipment operation efficiency, reduce the product foreign matter problem and increase the cleaning cost problem caused by paste pipe.

1. Name of the design product: Packaging box (coffee milk). 2. Use of the design product: Kit 2 of the design product is used for packaging milk cartons, and kit 1 of the design product is used for filling milk. 3. Design key points of the design product: lies in the combination of shape and pattern. 4. Picture or photo that best shows the design key points: Perspective view of kit 1. 5. Other circumstances that need to be explained Kit description: The rear view of kit 1 is the same as the front view of kit 1, so the rear view of kit 1 is omitted; the bottom view of kit 2 is the same as the top view of kit 2, so the bottom view of kit 2 is omitted, and the rear view of kit 2 is the same as the front view of kit 2, so the rear view of kit 2 is omitted.