37 results about "Condensed milk" patented technology

Children's formula milk containing added human milk oligosaccharides, and a preparation method therefor. Raw materials of the children's formula milk include cow's milk, phospholipids, compound nutrients, whey protein powder, prebiotics, and / or condensed milk; and the prebiotics comprise human milk oligosaccharides, galacto-oligosaccharides, and fructo-oligosaccharides. The children's formula milk provides main nutritional requirements for children, and also has the effects of enhancing immunity and regulating gut microbiota.

The invention relates to the technical field related to wastewater treatment, discloses wastewater filtering equipment for A2-type B casein high-calcium condensed milk production, and aims to solve the problem of blockage caused by long-time filtration of a filter screen. Continuous rotation of a filter cartridge is realized through a driving part, and in the process, wastewater is input from a water inlet pipe on one side of the filter cartridge and is discharged from a water outlet pipe on the other side of the filter cartridge; in the process, a cleaning calandria located between the drainage pipe and the water inlet pipe is arranged at the side part of the filter box, so that large-particle impurities are shoveled by the top of the dirt storage pipe and fall into an inner cavity of the dirt storage pipe after the outer side part of the filter cartridge is filtered; the particles blocked outside the filter cartridge are firstly backflushed through the cleaning calandria, so that the particles blocked in the filter cartridge are backflushed into the cleaning calandria and continuously rotate along with the filter cartridge, and finally, the effect of backflushing and unblocking in real time is realized.

The invention discloses milk skin flavored yogurt and a preparation method thereof, and belongs to the technical field of fermented milk. The milk skin flavored yogurt comprises the following raw materials in parts by mass: fresh milk, white granulated sugar, single cream powder, sweetened condensed milk and the like. The preparation method comprises the following steps: heating the raw milk to 50-60 DEG C, adding the white granulated sugar and the like, stirring, adding the single cream and the like, and mixing to obtain a fermentation base material; carrying out homogenization treatment on the fermentation base material accounting for 45%-55%, and mixing the homogenized fermentation base material and the non-homogenized fermentation base material; activating the strain of lactic acid bacteria, inoculating the activated lactic acid bacteria into the cooled fermentation base material, and stirring; and heating the inoculated material to 40-45 DEG C, carrying out filling treatment after heating, and fermenting the filled base material at 41-45 DEG C to obtain the milk skin flavored yogurt. The milk skin of the milk skin flavored yoghurt disclosed by the invention is moderate in thickness and fine and smooth in mouth feel.

The utility model discloses an evaporated milk can packaging and feeding device which comprises a machine frame, a supporting table, separating and guiding mechanisms, a conveying mechanism and a distance adjusting mechanism, the conveying mechanism is installed in the machine frame, the two separating and guiding mechanisms are arranged above the conveying mechanism, the two separating and guiding mechanisms divide the upper portion of the conveying mechanism into two conveying channels, and the distance adjusting mechanism is arranged on the supporting table. A supporting table is fixed to the rack, a distance adjusting mechanism used for driving the two separation guiding mechanisms to move oppositely is installed on the supporting table, each separation guiding mechanism comprises an outer frame, first guiding rollers, an electric telescopic rod, a connecting plate and a second guiding roller, and the multiple first guiding rollers are rotationally connected to the left side of the interior of the outer frame; two electric telescopic rods are fixed to the right end of the outer frame, the telescopic ends of the electric telescopic rods are fixed to a connecting plate, and a plurality of second guide rollers are rotationally connected into the connecting plate. Two rows of iron cans can be conveyed at a time, the distance between the two rows of iron cans can be adjusted, and the conveying efficiency is higher.

The invention discloses a novel anti-fatigue coffee solid beverage and a preparation method thereof. The chlamydomonas reinhardtii protein peptide matcha milk is prepared from the following components in parts by mass: 8-16 parts of coffee-containing extraction concentrated solution, 3-7 parts of chlamydomonas reinhardtii protein peptide, 1-5 parts of matcha powder, 50-90 parts of condensed fresh milk and 1-5 parts of cane sugar. The ABTS clearance rate and the comprehensive sensory score are used as evaluation indexes, and the production formula of the solid beverage is optimized by adopting a method of optimizing a BP neural network by adopting a grey wolf algorithm. The coffee solid beverage contains novel edible green alga protein peptide-chlamydomonas reinhardtii protein peptide, has remarkable ABTS free radical scavenging activity and in-vivo anti-fatigue activity, and can construct a new form of health food with a synergistic anti-oxidation function with caffeine and tea polyphenol.

The utility model relates to the technical field of blending devices, and discloses a movable condensed milk blending tank. The movable condensed milk blending tank comprises a blending tank, and an equipment moving damping mechanism is mounted below the blending tank. The mounting column is arranged in the blending tank, the connecting rods are connected to the four sides of the upper portion of the mounting column, the circular ring is connected between the connecting rods, one side of the circular ring is tightly attached to the inner wall of the blending tank, the lifting motor is arranged below the connecting rods, and the circular ring is driven by the lifting motor to move up and down; and the lower portion of the connecting rod is connected with an equipment rod, the lower portion of the equipment rod is connected with a mixing ring, the mixing ring moves up and down through a circular ring, condensed milk can be mixed, the inner wall of the blending tank can be cleaned through the design, and therefore the mixing effect is improved. Dairy products are prevented from remaining in the blending tank.

The utility model discloses a condensed milk filling amount servo control mechanism which comprises a rack, the outlet end of a screw pump is fixedly connected with a hard pipe, a quick change mechanism comprises a guide pipe, adapter plates, an electric telescopic rod, a sealing ring and a sealing gasket, the upper end of the guide pipe is connected with the hard pipe through a hose, the adapter plates are respectively fixed on two sides of the guide pipe, and the electric telescopic rod is fixed on the adapter plates. The number of the electric telescopic rods is two, the electric telescopic rods are fixedly installed in the rack, the telescopic ends of the two electric telescopic rods are fixed to the two adapter plates respectively, a sealing gasket is fixed to the bottom of the guide pipe, a sealing ring is fixed to the outer side of the guide pipe, the number of the filling nozzles is three, and the calibers of the three filling nozzles are different. According to the utility model, precise and quantitative filling can be realized, the electric telescopic rod drives the guide pipe to ascend and descend through the cooperation of the quick change mechanism and the switching mechanism to finish the disassembly and assembly of the filling nozzles, and the driving motor is matched to drive the triangular turntable to rotate, so that the three filling nozzles with different calibers can be quickly switched to adapt to packaging bottles with different capacities.

The invention discloses high-cream-fat milk skin yoghourt and a preparation method thereof, and belongs to the technical field of dairy product processing. The yoghourt is prepared from raw milk, unsalted butter, condensed milk, milk skin powder, white granulated sugar and fermentation strains, wherein the milk skin powder is prepared by performing enzymolysis treatment on traditional milk skin. The preparation method comprises the following steps: mixing part of the raw milk with the sugar and the condensed milk, and performing high-pressure homogenization to form basic whey; mixing the residual raw milk with milk skin powder, gellan gum and sodium caseinate, and performing low-pressure homogenization; and after sterilizing and cooling, adding a fermentation strain and unsalted butter, filling and fermenting, and naturally floating milk skin components to form a continuous milk skin layer during fermentation. Through enzymolysis treatment, a specific stabilizer and a two-step homogenizing process, the contradiction between shape maintenance and stability of the traditional milk skin in the yoghourt is solved, and the product has the flavor of the traditional milk skin, the skin-uncovering eating experience and the characteristics of uniformity, fineness and difficulty in bleeding of modern yoghourt, and is suitable for industrial production.

The present invention relates to a novel confectionery product, Choco-Coated Coffee, which combines the rich flavor of roasted coffee beans with a coating of dark chocolate to create a crunchy, energizing snack. The product is made by coating roasted coffee beans with a mixture of melted dark chocolate, honey, and condensed milk to enhance flavor, sweetness, and texture. The combination of the natural bitterness of coffee and the sweetness of chocolate offers a unique, flavorful snack. This product delivers an energizing boost from the coffee beans while also providing the satisfaction of chocolate indulgence, making it a perfect snack for coffee lovers.

The invention relates to milk skin pulp and a preparation method thereof. The milk skin pulp comprises the following raw materials in percentage by mass: 18-30% of single cream; 8-18% of condensed milk; 3-20% of white granulated sugar; 1-6% of a yoghurt powder solid beverage; and the balance of raw milk. The preparation method sequentially comprises the following steps: mixing raw materials; performing low-pressure homogenization; performing UHT sterilization; performing flash evaporation; performing high-pressure homogenization; and cooling and canning. The raw milk, the single cream, the condensed milk, the white granulated sugar and the yoghurt powder solid beverage are used as a formula, and are matched with mixing, low-pressure homogenization, ultrahigh-temperature homogenization, flash evaporation, high-pressure homogenization, cooling and sterile filling, so that the appearance at normal temperature is uniform, layering is slight, and the taste is fine and smooth; the formula process cooperates with a stable system.

The invention discloses a hand-made rice-mochi milk tea formula. The hand-made rice-mochi milk tea formula comprises the following raw materials in parts by weight: 455 g of buffalo milk, 40 g of tapioca flour, 50 g of white granulated sugar, 10 g of glutinous rice flour, 40 g of raw glutinous rice and 280 g of unsalted butter. The invention further provides a making method of the hand-milled glutinous rice and mochi milk tea formula, and the making method comprises the following steps that S1, raw glutinous rice is rinsed with filtered water; s2, draining the raw glutinous rice rinsed in the step S1, adding buffalo milk, white granulated sugar, glutinous rice flour and tapioca flour, then adding all the raw materials into a wall breaking machine to prepare mochi pulp, and sieving the mochi pulp; s3, fully mixing the mochi pulp filtered in the step S2 with unsalted butter, and stirring and heating; s4, soaking black tea with 200g of boiled water, and filtering out tea leaves to obtain black tea soup; s5, the black tea soup filtered in the step S4 is fully mixed with buffalo milk, unsalted butter and condensed milk, and the buffalo milk does not contain food additives, is healthier, more nutritional and safer, is especially suitable for middle-aged and elderly people, and has a health-care effect.

The utility model discloses tinplate condensed milk automatic boxing equipment, which comprises a conveying belt, a grabbing mechanism and a guide mechanism, the grabbing mechanism comprises a movable block, a negative pressure chamber is arranged in the movable block, a plurality of negative pressure pipes are arranged at the bottom of the negative pressure chamber, suction nozzles are arranged at the bottoms of the plurality of negative pressure pipes, and the guide mechanism is arranged on the conveying belt. An electromagnet is mounted on the inner side wall of a top wall plate of the suction nozzle; the guide mechanism comprises a base, and the base is installed between the grabbing mechanism and the conveying belt through a fixing piece in the mode of being perpendicular to the transmission direction of the conveying belt. The grabbing mechanism provided by the utility model is provided with the suction nozzle and the electromagnet, dual fixation is carried out through negative pressure adsorption of the suction nozzle and magnetic adsorption of the electromagnet when the tank body is grabbed, and it is ensured that the grabbing mechanism drives the tank body to be encased stably; and meanwhile, a guide mechanism is arranged, the tank bodies on the conveying belt are guided through a guide plate, manual intervention on the tank bodies during conveying of the conveying belt is avoided, and the boxing efficiency is improved.

The present invention relates to food compositions that are suitable dairy-free substitutes for sweetened condensed milk, processes for making such food compositions, and uses thereof.

The utility model relates to the field of automatic label sticking of tinplate canned condensed milk, in particular to automatic label sticking equipment of tinplate canned condensed milk. Including: control assembly, limiting component, label sticking subassembly, blowing assembly, conveying assembly, support component, support component is connected with limiting component, label sticking subassembly, conveying assembly respectively, blowing assembly includes fan, locating plate, horn mouth, locating plate and support component fixed connection, fan and locating plate are connected, horn mouth and fan's air outlet intercommunication, horn mouth's small mouth end and locating plate fixed connection, horn mouth's big mouth end faces support component, control assembly is connected with limiting component, label sticking subassembly, fan, conveying assembly electricity respectively. In this way, it solves the problem that the label may be wetted by water droplets and the writing may not be clear during the label sticking process of the existing label sticking equipment on the tinplate can containing dairy products.

This invention relates to a compound seasoning, comprising: oils; modified starch; granulated sugar; oligomaltose; maltodextrin; maltitol syrup; sorbitol syrup; maltose syrup; fruit syrup; whey protein powder; egg white powder; whole milk powder; skim milk powder; whey powder; cheese powder; cocoa powder; cola liquid; corn starch; fruit and vegetable powder; condensed milk; sweetened egg yolk liquid; cheese; edible salt; gellan gum; xanthan gum; carrageenan; locust bean gum; pectin; microcrystalline cellulose; mono- and diglycerides of fatty acids; polyglycerides of fatty acids; β-carotene; potassium sorbate; compound coloring agent; food flavoring; citric acid; and the remainder being water. Citric acid and water are added to adjust the pH value of the compound seasoning to 4-6, resulting in a well-prepared compound seasoning. This solves the technical problem that in existing seasonings, when a single ingredient is added, the added seasoning may not be effective.

The utility model relates to the field of condensed milk tank sterilization, in particular to a condensed milk double-tank sterilization device. Comprising a cleaning assembly which is used for storing and conveying hot water; the condensed milk assembly is communicated with the cleaning assembly; the cleaning assembly can convey hot water into the condensed milk assembly; the sterilization assembly is communicated with the condensed milk assembly; the sterilization assembly can convey steam into the condensed milk assembly to perform steam sterilization on the condensed milk assembly; a water return assembly; one end of the water return assembly is communicated with the cleaning assembly, and the other end of the water return assembly is communicated with the sterilization assembly; the water return assembly can convey water in the sterilization assembly into the cleaning assembly. Therefore, the problems that when an existing condensed milk tank is used for sterilization, a large amount of water is consumed, and sterilization is insufficient possibly exist are solved.

The present application relates to the technical field of food processing, and particularly refers to a formula of Mongolian milk tea and a preparation process thereof.The formula comprises: 1000g of finished product milk tea powder, and each raw material is composed of the following mass ratio: 80-120g of condensed milk powder, 150-200g of milk tea base powder, 100-150g of whole milk powder, 200-250g of malt dextrin, 5-10g of edible salt, 80-120g of fried rice powder, 30-50g of brick tea powder, 20-40g of black tea powder, and 10-20g of whey.The preparation process comprises: pretreatment of raw materials, mixing of the brick tea powder and the black tea powder, addition of 5-8 times of pure water in mass, constant temperature extraction at 80-90 DEG C for 20-30 minutes, stirring every 5 minutes during the extraction, filtration with 100 mesh filter cloth after the extraction, collection of tea juice, and preparation for use; and the present application has the following advantages: flavor and taste advantages: the present application precisely restores the salty flavor and the mellow taste of the Mongolian milk tea through the compounding of the brick tea powder and the black tea powder and the synergy of the whole milk powder and the condensed milk powder, and the addition of the fried rice powder increases the chewing feeling, thereby solving the problem of single taste of the traditional milk tea.

The utility model provides sterilization and filling integrated equipment for whey condensed milk production, which belongs to the technical field of heating sterilization of filled dairy products and comprises a bearing anchoring base plate and a double-track axial spiral guide rod fixedly connected to the top of the bearing anchoring base plate. And the output ends of the two double-track axial spiral guide rods are fixedly connected with a whey condensed milk filling base. The timing reversing switch transmits electric energy into the sterile high-viscosity cam pump and the second non-Newtonian fluid self-adaptive throttler, and at the moment, the second non-Newtonian fluid self-adaptive throttler is opened; a sterile-grade high-viscosity cam pump conveys a cleaning agent in an expansion back plate box into a laminar flow constant-speed filling nozzle under the action of pressure, at the moment, the laminar flow constant-speed filling nozzle conveys the cleaning agent into a whey condensed milk turbulence enhanced heat exchange kettle, and meanwhile, a resonant cavity electromagnetic vibration exciter vibrates to drive dairy products to be in full contact with water, so that the cleaning agent can be fully filled into the whey condensed milk turbulence enhanced heat exchange kettle. And thus, workers are assisted to disinfect the interior of the equipment.

The invention relates to the field of waste liquid circulation treatment devices, in particular to a waste liquid circulation treatment system for low-fat condensed milk production, which comprises a sealing mechanism, the sealing mechanism comprises an air flotation machine, a pipeline arranged on the air flotation machine, a pair of supporting blocks fixedly connected to the air flotation machine, and a rotating shaft rotatably connected between the pair of supporting blocks, a rotating shaft is arranged on the air floatation machine, an adapter block is fixedly connected to the rotating shaft, a sealing cover is fixedly connected to the adapter block, the sealing cover deflects to seal the upper end of the air floatation machine, a strip-shaped opening matched with a pipeline is formed in the sealing cover, and a purification assembly used for purifying air is arranged on the sealing cover; the limiting mechanism comprises a tripod arranged on the side wall of the air flotation machine, a transmission assembly for providing power for the rotating shaft is arranged on the tripod, and a clamping assembly matched with the sealing cover is arranged on the air flotation machine. According to the device, the upper end of the air flotation machine can be sealed, and the situation that pungent smell affects the health of workers is avoided.

Traditionally, soy milk to which bittern has been added lacked flavor and was deficient in calcium and sodium. [Solution] The present invention comprises soy milk, bittern, and added minerals, wherein the minerals are those which are considered insufficient in the amount of a predetermined mineral contained in a predetermined dairy product when added to the soy milk and bittern. Furthermore, the method for producing fermented tofu of the present invention is characterized by adding bittern to soy milk, determining which minerals to be added to the soy milk from among the minerals contained in a predetermined dairy product, and determining the amount of the determined minerals to be added to the soy milk in proportion to the amount of minerals contained in the predetermined dairy product, and adding it to the soy milk. The desired dairy products are milk, ice cream, yogurt, pudding, condensed milk, and powdered milk. The minerals added to the soy milk are calcium, sodium, phosphorus, and chloride ions.

The invention discloses a coating type caramel formula, a method and application. The coating type caramel formula comprises the following substances in parts by weight: 9-11 parts of white granulated sugar, 60-68 parts of starch syrup, 10-18 parts of sugared condensed milk, 8-10 parts of plant hard oil, 2-4 parts of whey powder, 0.1-0.5 part of table salt and 0.1-0.5 part of essence, and a uniform thin caramel layer can be formed by coating. The caramel layer which is chewy, soft, sufficient in caramel aroma and thin can be manufactured by adjusting the proportion of sugar and syrup and the proportion of other raw materials, the caramel layer has excellent viscosity so that crushed nuts or crushed biscuits can be evenly attached to the caramel layer, and meanwhile the caramel layer has the non-sticky taste; moreover, the requirement of a final product can be met when the sugar boiling temperature is 115 DEG C, and the caramel is coated on the biscuits when the temperature is 90 DEG C, so that the time efficiency is greatly improved, and the energy consumption is reduced.

The present invention relates to a fluidic food composition comprising: between 20 and 50 wt% of a condensed milk; between 0.5 and 2.0 wt% of pectin; and aqueous phase, wherein said fluidic food composition has a pH less than 4.5, preferably between 3 and 4.2, more preferably between 3.5 and 4.0. The present invention also relates to a method of making said fluidic food composition and use of said fluidic food composition.

The invention discloses natural milk cover pulp and a preparation method thereof, and relates to the technical field of milk cover pulp. Bifidobacterium lactis is added into a protective agent, the pH value is adjusted, high-pressure homogenization is performed, and an inner water phase is obtained; melting natural single cream and cheese in a water bath; adding a rosemary extract, tocopherol, beewax and Arabic gum-stearic acid, and uniformly stirring to obtain an oil phase; weighing raw milk and condensed milk, and uniformly stirring to obtain a milk-based solution; adding phytic acid, sodium citrate and succinylated whey protein into the milk-based solution, and homogenizing; adding xanthan gum, locust bean gum and a soapberry bark extract, and uniformly stirring to obtain an outer water phase; adding the inner water phase into the oil phase, and shearing; adding glutamine transaminase, adjusting the pH value, and reacting; performing high-pressure homogenization to obtain W / O emulsion; adding the W / O emulsion into the external water phase, and shearing to obtain W / O / W emulsion; and cooling, homogenizing, sterilizing at low temperature and filling to obtain the natural milk cover pulp.

The present application relates to condensed milk production technical field, specifically to condensed milk production process and equipment, including syringe, the top plate of syringe is installed with feeding cylinder, the top of syringe is fixedly installed with first motor, the output end of first motor is fixedly connected with rotating shaft, the rotating shaft extends to syringe and is fixedly connected with rolling cylinder through connecting frame, the rolling cylinder is in syringe, the bottom of syringe is fixedly installed with injection tube, the inner wall of syringe is horizontally fixedly connected with heating pot, the heating pot is below rolling cylinder, by the rotation of rolling cylinder, cane sugar can be rolled into fine powder, then falls on flow guide hopper, makes cane sugar powder fully heated, makes it flow out in liquid state, so that cane sugar can keep liquid state more easily dispersed when mixing with milk, keeps higher temperature, helps mixing, improves the mixing effect of cane sugar, reduces the dissolution time of cane sugar.

The utility model discloses a tank turning and conveying device for condensed milk packaging tanks, which comprises a rack, two belt type conveying mechanisms and an automatic turning mechanism, the two belt type conveying mechanisms are arranged in the rack, the automatic turning mechanism is arranged between the two belt type conveying mechanisms, and the automatic turning mechanism comprises a driving shaft, an arc-shaped frame, an electromagnet and a second motor. The double-belt type conveying mechanism with the left high and the right low is adopted and matched with the automatic turnover mechanism composed of the driving shaft, the arc-shaped frame, the arc-shaped electromagnet and the second motor, the arc-shaped electromagnet can be attached to the outer wall of the tank body to stably attract the tank body, the second motor drives the shaft to rotate to drive the tank body to turn over by a half circle, and the electromagnet is closed for three seconds at fixed time after turning over. The tank body can be conveniently and stably transited to another conveying belt, continuous and efficient tank turning and conveying are achieved, the automation degree is high, and the stability and efficiency of condensed milk packaging tank turning and conveying are effectively improved.

The invention provides reprocessed crisp cheese prepared by a microwave drying process and a preparation method of the reprocessed crisp cheese. Specifically, the invention provides the reprocessed crisp cheese which is a porous crisp product prepared by taking Zhida as a main raw material, adding sugar, condensed milk and emulsifying salt, adding or not adding food additives and / or nutrient supplements, and performing heating and microwave drying processes; wherein in the raw materials of the reprocessed crisp cheese, the dosages of the Zhida, the sugar, the condensed milk and the emulsifying salt are as follows: 25 to 40 parts of the Zhida, 5 to 10 parts of the sugar, 5 to 10 parts of the condensed milk and 2 to 3 parts of the emulsifying salt. According to the preparation method, by adjusting microwave vacuum degree, power and duration parameters, the problems of burnt spots, softness, oil leakage, tooth sticking and the like can be solved, and the prepared crisp cheese product is crisp and does not stick teeth after mouth.

The utility model discloses a condensed milk production line sterilization device which comprises a sterilization box, a box door, supporting plates and a sterilization mechanism, the box door is rotatably connected with the sterilization box through a hinge, a plurality of supporting plates are fixed in the sterilization box, a plurality of positioning grooves are formed in the supporting plates, and the sterilization mechanism is installed on the sterilization box. The sterilization mechanism comprises a driving motor, a lead screw, a threaded sleeve, a limiting rod, a lengthening plate, a first ultraviolet lamp and a second ultraviolet lamp. According to the utility model, irradiation is carried out from the upper and lower sides and dynamic moving irradiation sterilization is carried out, so that ultraviolet rays are more fully contacted with packaging cans, dead angles are eliminated, and sterilization is more thorough.

The present application provides a condensed milk flavor optimization method based on multi-level flavor characteristic analysis, comprising: extracting the contours of the fat globules using an edge detection algorithm from the segmented fat globule binary image to obtain a contour curve of the fat globule, calculating the average curvature of the fat globule surface based on the curvature change of the contour curve, and obtaining curvature data characterizing the shape of the fat globule; extracting the membrane area of the fat globule using a morphological processing algorithm from the segmented fat globule binary image, calculating the average membrane thickness of the fat globule based on the number of pixels in the extracted membrane area, and obtaining membrane thickness data characterizing the fat globule membrane characteristics; obtaining fat globule membrane component detection data of different condensed milk samples, including membrane protein content and phospholipid content, calculating the ratio of protein to phospholipid in the fat globule membrane based on the membrane protein content and phospholipid content, and obtaining protein-phospholipid ratio data characterizing the composition of the fat globule membrane.

The utility model discloses efficient evaporated milk homogenizing equipment which comprises a homogenizing tank, a first feed port formed in the top of the homogenizing tank, a first discharge port formed in the bottom of the homogenizing tank, a first electromagnetic valve arranged corresponding to the first discharge port, a lifting plate arranged in the homogenizing tank, and a sealing ring arranged between the lifting plate and the inner side wall of the homogenizing tank, a first homogenizing cavity is defined by the lifting plate and the homogenizing tank, a second discharging port is formed in the lifting plate, a second electromagnetic valve is arranged corresponding to the second discharging port, a partition plate is arranged below the lifting plate, a second feeding port is formed in the partition plate, the second discharging port and the second feeding port are connected through a hose, and a second homogenizing cavity is defined by the partition plate and the homogenizing tank. The first discharging opening is communicated with the second homogenizing cavity, the driving shaft penetrates through the first homogenizing cavity and the second homogenizing cavity, and first stirring paddles are arranged on the driving shaft. The condensed milk homogenizing device is simple in structure and reasonable in design, can more efficiently homogenize condensed milk, and ensures the homogenizing quality.

This utility model discloses a taro–peanut delicacy using panutsa (unrefined cane sugar) formulated to improve flavor and extend shelf life. The product comprises grated taro, coconut milk, condensed milk, crushed peanuts, and panutsa, enclosed within a 10 mm-thick taro shell casing, wrapped in banana leaves, and steamed for about 60 minutes at 100 °C. Panutsa serves as both sweetener and natural preservative, binding free water and reducing microbial activity. The product maintains its moist, chewy texture and caramel-like flavor while remaining shelf-stable for at least five days at ambient temperature or ten days under refrigeration. Compared with conventional taro-based confectionary product the utility model provides enhanced sweetness, improved microbial safety, and longer storage stability without synthetic preservatives, offering a value-added indigenous delicacy suitable for small-scale and commercial production.