481 results about "Cold drinks" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

The invention discloses a portable cold drink insulating bag which comprises an insulating bag body and a carrying part arranged on the upper part of the insulating bag body, wherein the insulating bag comprises an outer surface layer, a reinforced layer and an insulating layer; the insulating bag body is provided with a sealing piece between the outer surface at an opening portion; and the outer surface layer is a double-layered polyethylene layer. The portable cold drink insulating bag can effectively ensure that the transferred cold drink is not molten in a short time and keep the original quality. The insulating bag has long service life, good appearance and convenient utilization.

The invention relates to a method for delivering a flavored and / or nutritionally enhanced non-carbonated beverage on premise. The method comprises a step of providing at least one packaged source of a liquid premix base comprising at least one microbiologically, physically, enzymatically and / or chemically sensitive beverage component which is not solely carbohydrate, a water activity lowering component. The liquid premix based is formulated with a water activity and / or solid content effective to render it shelf stable at room temperature. The method comprises a step of separately providing a plurality of flowable additive packaged sources adapted to tailor the flavor, aroma, body and / or nutritional value of the beverage. The method comprises a step in which liquid premix base is mixed to hot or cold non-carbonated water to provide a beverage base which is dispensed to the cup and wherein at least one additive is delivered and mixed with the beverage base into the cup.

A beverage dispensing system that can dispense both cold and hot drinks from either cold drink capsules or hot drink capsules. The cold or hot drink capsule is inserted into the system, and the lid is manually closed. If a cold drink capsule has been inserted, a mechanism cracks the capsule along a predetermined seam, injects cold mixing fluid into the capsule, and then rotates the capsule to pour the mixed contents into a cup. As the contents are poured, additional cold fluid can be added to the cup. If a hot drink capsule has been inserted, closing the lid pushed it down on a bottom needle that punctures it. An injection needle rotates and punctures the top. Hot fluid is injected under pressure forcing a brewed or mixed drink out the bottom into a cup.

The invention relates to a device for dispensing individual servings of a cold beverage, either having a refrigeration unit to chill the beverage or a removable pitcher that may be put in a refrigerator. A special disposable beverage cartridge or beverage pouch fits into the holder. This cartridge or pouch may have pressure rupturable seals or diaphragms and contain beverage concentrate. A dispensing mechanism puts pressure on the cartridge or the pouch to break the pressure rupturable seal or diaphragm to discharge the concentrate into a mixing structure. The mixing structure also receives chilled liquid from the refrigeration unit or the pitcher, and ensures that the concentrate mixes with the liquid without contacting the walls of the mixing structure.

The invention discloses zhuangfei strawberry essence and a preparation method thereof; the strawberry essence usually comprises faint aroma, sweet aroma, acid aroma, fruit aroma, flower aroma, and characteristic aroma, and the mass fractions of the components are 6-8 parts of faint aroma, 12-15 parts of sweet aroma, 15-25 parts of acid aroma, 40-45 parts of fruit aroma, 3-5 parts of flower aroma,and 5-8 parts of characteristic aroma. The method comprises the following steps: removing pedicles of fresh zhuangfei strawberries, washing, refrigerating and cooling the strawberries, triturating the strawberries by a triturator to obtain pasty strawberries; detecting the aroma components in ripe zhuangfei strawberry fruit by a solid-phase microextraction-gas chromatography / mass spectrum-automatic mass spectrum deconvolution identification system, and determining an optimal formula composition with reference to quantitative data of GC-MS. The zhuangfei strawberry essence obtained by the invention has good natural sense and native sense, and has better application effect in dairy and cold drink than other strawberry essence.

The invention relates to functional health-care ice cream of cold drink food, which is technically characterized in that the ice cream is prepared by the following raw materials according to a definite proportion: xylitol, maltitol, isomaltitol, sorbitol, isomaltitol oligosaccharide, skim milk powder, natural cream, maltodextrin, sodium pyrophosphate, gelatin, guar gum, locust bean gum, xanthan gum, sodium carboxymethyl cellulose, monoglyceride, monodiacylglycero, and the balance of drinking water. The functional health-care ice cream has the same production process as common ice cream. Taking functional sugar substitutes such as the xylitol and the like as the main materials, simultaneously non-fat solid, the natural cream, the maltodextrin, pyrophosphates, edible colloid, edible essence and natural pigments are prepared into the ice cream. Taking nutrition, health and safety as aims, the ice cream with low calorie and high nutrition is developed; and the ice cream has the functions of preventing decayed tooth, preventing yellow tooth, protecting liver, proliferating enteric beneficial strains, adjusting organism metabolism, losing weight and the like, does not increase blood sugar after eating, and is an ideal food for diabetes patients and fat people.

The invention relates to the food field, and concretely relates to a chocolate used for the external coating of a cold drink, and a particle-containing chocolate coat. The chocolate used for the external coating of a cold drink comprises 33-37wt% of white granulated sugar, 9-11wt% of whole milk power, 23-25wt% of coconut oil, 3-5wt% of anhydrous cream, 4-6wt% of cocoa powder, 9-11wt% of natural cocoa butter, 8-10wt% of cocoa liquor, and 2.5-3.5wt% of an emulsifier, wherein the sum of the weight percentages of all the above components is 100%. Particles can suspend in the chocolate, so the particles can be uniformly distributed in the surface of a product in the coating process, the proper mouthfeel of the externally coated chocolate is guaranteed, and the coating amount of the chocolate can be effectively controlled in order to realize an ideal coating effect.

The invention relates to a control method of a refrigerating chamber of a refrigerator. The refrigerating chamber comprises a refrigerating fan, a refrigerating evaporator, a refrigerating air door, a refrigerating space, a variable temperature chamber and a temperature sensor; the running modes of the refrigerating chamber comprise a common refrigerating mode and a quick icing mode; the running process of the quick icing mode is as follows: a controller of the refrigerator judges that a user selects the quick icing mode; the time set by the user is judged by the controller; the refrigerating air door is closed by the controller; all the cold air blown by the refrigerating fan enters the variable temperature chamber for refrigerating until the set time is over; the common refrigerating mode is restored. After the control method is adopted, a cold drink can rapidly reach the palatable drinking temperature, and frost cracking can be enabled not to be caused.

The invention relates to a movable integrated solar cold drink vending machine in the technical field of photoelectric refrigeration, which comprises a solar panel, a solar controller, a storage cell, a connecting box, a cold drink vending machine cabinet and a charger, wherein the solar panel and the cold drink vending machine cabinet form a shell with a sun shading cavity; the solar controller, the storage cell and the charger are arranged in the shell of the sun shading cavity; the solar controller is connected with the solar panel, the storage cell and the connecting box through wires respectively; and the storage cell is connected with the charger through the wire. The vending machine can move flexibly and freely, meets the requirements of occasions such as outdoor squares, exhibitions and the like, adopts solar energy as a main energy utilization form so as to achieve cleanness, environmental protection and capability of saving conventional electric energy, and realizes long-term continuous and stable running; and the sail-shaped solar panel can effectively prevent sunlight from irradiating the cold drink vending machine directly and enhance the heat-shielding performance of the cold drink vending machine, so the vending machine is suitable for outdoor use.

The present invention relates to an ice cream, especially relates to a jelly ice cream (cold products) and the preparation method, which belongs to the food technology field. The present invention is a jelly ice cream, wherein the fruit jelly is arranged and swathed at the outer face of the cold products. The cold product of the present invention comprises two parts, a thin layer of the fruit jelly, and inside is the frozen product, when eating, the jelly peel can be pared off like peeling the fruit and eat the cold drink inside, and also can enjoy the outside refreshing jelly.

A cooling coaster device and method for supporting and keeping a cold beverage container cool are provided. The cooling coaster device can include a relatively short, cup-shaped body including a closed bottom and a cylindrical sidewall forming an opening at an end thereof. A sealing ring gasket is integrally formed with the cylindrical sidewall in a vicinity of the opening. The sealing ring gasket can form a narrowest portion of the cup-shaped body and can be capable of forming a water and gas-tight seal when a beverage container is inserted into the cup-shaped body. The cooling coaster device can include a support extending into an interior of the cup-shaped body and forms a stop surface arranged a set distance from the closed bottom. The cooling coaster can be formed as an integral, one-piece structure and can keep the cold beverage container cool while not concealing its labeling and preventing the formation of a condensation ring.

A Preparation method of probiotics-fermented fruit and vegetable jam ice cream belongs to the technical field of cold drinks, and is characterized in that the method comprises the following steps: firstly performing fermentation by using high-activity probiotics special for fruit and vegetable fermentation to prepare probiotics-fermented fruit and vegetable raw pulp, then preparing common ice cream according to a traditional method, adding the probiotics-fermented fruit and vegetable raw pulp which reaches the fermentation end point, but is not sterilized, and has an amount of 5-50% of the weight of the ice cream raw material in the aging phase of the common ice cream, then stirring, and performing congelation, puffing, and filling to prepare the probiotics-fermented fruit and vegetable jam ice cream containing active probiotics. The probiotics-fermented fruit and vegetable jam ice cream has much better local flavor, taste, and nutritional functions then traditional ice cream, has lower production cost than common probiotics ice cream, and has an active probiotics number of up to 107 cfu / g-108 cfu / g.

A container cap includes: a first cap body formed with at least one first perforation and sealedly connectable to an opening of a container; a second cap body rotatably mounted on the first cap body and formed with at least one second perforation; and a sealing member positioned between the first and second cap bodies and formed with third perforations. The number of the third perforations is equal to the number of the first perforations. The third perforations are aligned with the first perforations of the first cap body respectively. The first and second cap bodies can be relatively rotated to unseal or seal the container for a user to select a desired mode for drinking a beverage contained in the container. For example, a user can directly drink a hot beverage with his / her mouth or insert a straw into the container to drink a cold beverage.

There are now provided disposable paper cups, method of making, and handling of such cups. The cup may comprise a pleated disposable paper cup with a zigzag shaped, pleated cylindrical body, an open top and closed bottom. The cup may be constructed of a paper card stock evenly folded to create parallel pleats that serve to decrease the energy transfer between hot or cold beverages contained in the cup and a user's hand, enabling the user to hold onto the container for an extended period of time without pain or discomfort. The application further relates to an arrangement configured to prepare a personalized brew of coffee or the like, with a lid that can be punctured to flow hot liquid over a material configured to make a drink and into a disposable cup. The abstract of the disclosure is submitted herewith as required by 37 C.F.R. §1.72(b). As stated in 37 C.F.R. §1.72(b): A brief abstract of the technical disclosure in the specification must commence on a separate sheet, preferably following the claims, under the heading “Abstract of the Disclosure.” The purpose of the abstract is to enable the Patent and Trademark Office and the public generally to determine quickly from a cursory inspection the nature and gist of the technical disclosure. The abstract shall not be used for interpreting the scope of the claims. Therefore, the abstract is not intended to limit the claims in any manner and should not be interpreted as limiting the claims in any manner.

A beverage dispensing system that can dispense both cold and hot drinks from either cold drink capsules or hot drink capsules. The cold or hot drink capsule is inserted into the system, and the lid is manually closed. if a cold drink capsule has been inserted, a mechanism cracks the capsule along a predetermined seam, injects cold mixing fluid into the capsule, and then rotates the capsule to pour out or further flush out the cold drink into a cup. If a hot drink capsule has been inserted, the lid is closed, and a rotating needle pierces the top of the capsule. The capsule is then punctured from the bottom. Hot water can then be injected into the top of the capsule, and the hot drink can be removed from the bottom into a cup.

The invention relates to a reduced fat foamy coating or topping composition for ice confections or hot or cold beverages. This composition includes a sweetener, a whipping agent, no more than about 10% fat, an emulsifier, a starch and milk or milk derivative, buffering agents, natural or artificial flavorings, and water if necessary. The invention also relates to an ice confection that includes the coating or topping of the invention thereon and the method of making thereof. The invention also relates to a hot or cold beverage having a foamy topping thereon. The invention also relates to a confectionary item having a foamy topping thereon and / or a filling therein. The invention also relates to a culinary product such as soup, sauce or dip that includes these compositions.

An beverage vending machine includes a body, a cold and hot water supplying unit, a disposable pack supplying unit, a cup supplying unit, an ice-making machine, a cooling unit and a control unit. The body is provided with a beverage outlet, an outlet of the disposable pack supplying unit and a cup outlet. The cold and hot water supplying unit is installed on the body to supply the cold water and the hot water through the beverage outlet. The disposable pack supplying unit is installed on the body to supply the disposable pack through the outlet of the disposable pack supplying unit. The cup supplying unit is installed on the body for supplying the cup. The ice-making machine is installed on the body for supplying the ice through the beverage outlet. The cooling unit is connected to the ice-making machine. And, the control unit controls each of the units.A beverage vending machine is provided to supply various beverages such as a cold water, a hot water, an ice, a hot drink, a cold drink.

According to a method of producing a drink, a cold drink, in particular iced coffee is produced from a hot drink, in particular a coffee / expresso, which is produced in a drinks machine by means of a hot-drinks-preparing device (2 - 6). In order for optionally the hot drink or the cold drink to be produced in portions with a high taste quality, as are typical for catering or domestic use, in the case of the cold drink desired the latter is produced on a continuous basis directly after the hot drink has been prepared, without the direct addition of cooling agents, in particular ice, iced water or cooling bodies, in the same drinks machine using a cooling device (16, 23, 23', 37, 39).

The invention discloses a preparation method for full beam milk ice cream and belongs to the technical field of cold drink food processing. According to the preparation method disclosed by the invention, full beam milk, milk powder, plant oil, sugar, emulsifying agent, stabilizer and water are used as raw materials; the raw materials are subjected to bean screening, soaking with clear water, cleaning, hot grinding, deodorization treatment and wet-method crushing to obtain the full bean milk; the full bean milk containing bean dregs is compounded with part of milk powder to obtain the full beam milk ice cream which is rich in dietary fiber and has low fat, low energy and health care function. According to the preparation method disclosed by the invention, a wet-method crushing technology is applied to the processing of the full bean milk; by carrying out micronized treatment on the bean dregs, the mouthfeel and the absorption of the full bean milk can be remarkably improved and ideal mixing, homogenizing, emulsifying and grinding effects are obtained.

The invention belongs to the field of wall-breaking food processing and discloses a vacuum wall-breaking food processor and a self-inspection method thereof, which are provided aiming at the problem that a heating cup and a cold drink cup in a wall-breaking food processor need to be used independently, the heating cup requires exhausting in heating, the cold drink cup requires sealing in vacuumized juicing, and airtight heating of the heating cup results in potential safety risks and inconvenience in cleaning. The vacuum wall-breaking food processor comprises a cup body, a cup cover and a feeding cover. A vacuum cover which is used for sealing the cup cover and vacuumizing the cup body is arranged at the upper end of the cup cover and realizes dual purposes of the heating cup and the colddrink cup, and simple structure and low cost are realized; a split combination structure of an upper vacuumizing cavity, a vacuumizing channel at the outer wall of the cup body and a fixing pipe and avacuum pump in a cup base is formed in the vacuum cover. The self-inspection method includes steps: detecting whether the vacuum cover covers the cup cover or not through a signal switch, and transmitting signals to a control system; starting and stopping corresponding functional modules. Whether the vacuum cover is mounted or not is recognized, so that safety in use is guaranteed.

A method of improving the flow properties or cold solubility of a milk powder and use of the modified powder in beverage distribution machine for delivering, in particular, cold beverages. The method includes controlling glycation of proteins in the range of 10 to 35% blocked lysine and lactose crystallization between 5 and 50%. The resulting powder also represents an embodiment of the invention.

A thermally insulative paperboard sleeve for use in combination with hot and cold drink cups wherein the insulating quality is achieved by a layer of biodegradable, water-based, polymeric, heat-foamable material on at least the inside surface of the sleeve before it is assembled. Conventional graphics may be printed on the outside surface which remains smooth and receptive to conventional printing.

The invention relates to a method for preparing a milk-flavor base material through a butter enzymolysis product and relates to the milk-flavor base material prepared through the method. The milk-flavor base material is prepared through market-available lipase and protease. Raw materials are easy to obtain. The milk-flavor base material is high in hydrolysis degree, is stable and is suitable for industrially large-scale production. Compared with the butter enzymolysis product, the milk-flavor base material prepared through the method is significantly improved in fragrance intensity and is significantly improved in flavor. The milk-flavor base material is free of a common acidic odor in the butter enzymolysis product, is mellow and thick in fragrance and has a strong aftertaste. The milk-flavor base material has wide applications, not only can be applied in preparation of milk-fragrance essences but also can be directly applied in baked foods, cold drinks and the like. The milk-flavor base material has a quite wide market prospect.

The invention relates to the chocolate field, and concretely relates to a peanut-containing chocolate used for the external coating of a cold drink. The peanut-containing chocolate used for the external coating of the cold drink comprises, by mass, 19-22% of white granulated sugar, 8-12% of milk powder, 9-13% of maltodextrin, 45-54% of grease, 0.5-1.0% of an emulsifier, 2-4% of roasted peanut powder, and 4-6% of a peanut paste, and the sum of the percentages of the above raw materials is 100%. The addition of the peanut paste and the roasted peanut powder in the formula of chocolate solves the single taste of externally coated chocolate of traditional cold drinks, and also solves the low crispness, sticky and soft mouthfeel and bad oral dissolution of the coated chocolate only containing the peanut paste; and the mouthfeel of the coated chocolate can be guaranteed by controlling the addition of the peanut powder and the peanut paste.

A tea drink preparation method for preparing a cold tea drink by: using high temperature and high pressure brewing machine to brew a powdered tea so as to make a hot tea drink, and then using a beverage cooling device to cool down the hot tea drink so as to obtain a cold tea drink, and then using a vessel to take the cold tea drink for service. Thus, this method shortens the contact time between the hot tea drink and the air and reduces the risk of tea drink contamination, avoiding deterioration in color and flavor due to oxidation and maintaining good tea drink hygiene.