18 results about "Fresh milk" patented technology

The invention relates to the technical field of organic fertilizers and planting of watermelons and muskmelons, and provides a special fertilizer for milk irrigated watermelons and muskmelons and a double-stubble planting method for sweetness enhancement of milk irrigated watermelons and muskmelons. The special fertilizer for the milk irrigated watermelons and muskmelons comprises black goat manure, sophora alopecuroide, sesame seed meal, bran, organic fresh milk, brown sugar and zymophyte. The black goat manure is pulverized into powder by a pulverizer, the sophora alopecuroide is pulverizedinto 1 cm to 2 cm, and the ratio of the black goat manure, the sophora alopecuroide, the sesame seed meal, the brans, the organic fresh milk, the brown sugar and the zymophyte is 2700-3200: 80: 50: 150: 5: 1. The double-stubble planting method for sweetness enhancement of the milk irrigated watermelons and muskmelons comprises the following steps: selection of a nursery seedling plate and soil, cleaning and germination accelerating of seeds, soil preparation, transplanting, irrigation, topdressing, shaping and forking of watermelon and muskmelon vines and fruit bearing of the watermelons and the muskmelons. The problems that in an existing watermelon and muskmelon planting process, soil nutrients are damaged due to the fact that chemical fertilizers are used for a long time, and the sweetness of melons is reduced are solved.

This utility model relates to the field of beverage machine technology, and in particular to a supply system for hot and cold milk, milk foam, and milk cap. It provides a device capable of supplying dairy products in various states. A fresh milk container placed in a refrigerator is connected to a first three-way connector via a milk valve. A hot water source is also connected to the first three-way connector via a cleaning hot water valve. The third port of the first three-way connector is connected to a second three-way connector via a milk pump. A steam valve, a third three-way connector, a check valve, and a fourth three-way connector are sequentially installed on the pipeline connecting the steam boiler to the second three-way connector. The third port of the third three-way connector is connected to the air inlet via an air pump, the flow rate of which is adjustable. The third port of the fourth three-way connector is connected to the cold water inlet via a cleaning cold water valve and a cold water pump. The third port of the second three-way connector is connected to a reversing valve via a milk frother, and then the reversing valve redirects the flow to either the milk outlet or the cleaning residue outlet. The supply system includes an electrical control device.

The present application relates to a kind of milk tea flavor for tobacco prepared by mixed fermentation method, belong to fermentation engineering technical field.The present application first mixes tobacco dust and tea dust, then adds water ultrasonic extraction to obtain mixed extract, carries out fermentation using Eurotium cristatum, after fermentation, constant temperature fermentation treatment is carried out by adding fresh milk and lactic acid bacteria, the fermentation product is centrifuged and concentrated, then anhydrous cream is added, emulsified and homogenized, and enzymatic reaction is carried out by adding biological enzyme, finally milk tea flavor for tobacco is obtained.The milk tea flavor for tobacco is added to cigarette, and it is found that it can increase aroma richness, give cigarette rich milk tea aroma, reduce smoke irritation and smoke is delicate and soft, so that sensory comfort is greatly improved.The method can effectively utilize tobacco dust and tea dust, solve the problem of resource waste, improve economic benefit, and can be used as a kind of tobacco flavor in cigarette to play the role of flavoring and quality improvement, has strong practicality.

The application provides an amidated pectin and a preparation method and application thereof, and belongs to the technical field of food additives.The preparation method of the amidated pectin comprises the following steps: mixing citrus high methoxyl pectin, an ethanol solution and concentrated ammonia water to react, and then obtaining the amidated pectin after washing and drying.The amidated pectin has gel stability and environmental tolerance, and is especially suitable for being used as a stabilizer of stirred yogurt.The amidated pectin is applied to stirred yogurt, mixed with a sweetening agent, and then added into preheated fresh milk, and then the stirred yogurt is subjected to the steps of homogenization, sterilization, inoculation fermentation, demulsification and post-ripening, so that a product with uniform texture, high water holding capacity and high freeze-thaw stability can be prepared.In addition, the amidated pectin and sodium octenyl succinate starch are compounded, the freeze-thaw water holding capacity of the gel, the gel strength and the TPA index can be improved without adding sucrose, and the product can be applied to sucrose-free and frozen food.

1. The name of the design product: packaging bag (good aunt fresh milk corn). 2. The use of the design product: used for the packaging of ice cream. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design for which protection is sought includes color. 6. The design product is a planar product, omitting the left view; the design product is a planar product, omitting the right view; the design product is a planar product, omitting the top view; the design product is a planar product, omitting the bottom view; the design product is a planar product, omitting the perspective view.

The utility model discloses a fresh milk heating device, including box body and storage tank, the storage tank is directly below being equipped with the conveyer belt, and the storage tank downside is equipped with the storage baffle of taking discharge gate, and the box body front side is equipped with the milk outlet, and the box body is equipped with pusher no.

This invention discloses a walnut oil-based yogurt with a milk skin and its preparation method, belonging to the field of dairy product technology. The walnut oil-based yogurt contains the following ingredients in parts by weight: 100 parts fresh milk, 3-7 parts walnut oil, 0.5-1.5 parts enzymatically hydrolyzed lecithin, and may also contain 4-8 parts protein powder, 6-10 parts cheese powder, 4-8 parts egg yolk powder, and 5-7 parts white sugar. The preparation method includes: heating the fresh milk and adding protein powder, cheese powder, and other ingredients; heating again and adding the remaining white sugar; emulsifying the walnut oil and lecithin at 55-65℃; homogenizing and sterilizing; cooling to 40-45℃ and inoculating with *Lactobacillus casei* and *Lactococcus lactis* subsp. *lactococcus*; fermenting at 30-35℃ for 10-14 hours, and then refrigerating at 2-6℃ for 16-24 hours to form a milk skin layer. The yogurt prepared by this invention has a unique milk skin layer, a rich taste, and high nutritional value.

This utility model relates to the field of fresh milk processing technology and discloses a milk sterilization and deodorization device, including a tank. An inlet pipe and a vent pipe are respectively embedded in the top of the tank, with the vent pipe connected to an external negative pressure system. A discharge pipe is embedded in the lower right of the tank. Valves are provided on the surface of both the inlet and discharge pipes. A heating component, a stirring component, and a deodorization component are respectively installed inside the tank. In use, milk is added to the tank through the inlet pipe and heated to boiling by an electric heating plate to evaporate the odorous substances. The milk is then discharged from the tank through the vent pipe, achieving the purpose of sterilization and preliminary deodorization of the milk. Subsequently, flower tea and almonds are added to the inner mesh bag. The substances in the flower tea and almonds neutralize the odorous substances, achieving further deodorization of the milk and ensuring its taste.

1. Name of the designed product: packing box (fresh milk brick) 2. Use of the designed product: the designed product is used as a packing box to contain milk brick. 3. Design points of the designed product: the pattern. 4. Picture or photo showing the design points: front view.

1. Name of the product in this design: Packaging Cup (Fresh Milk). 2. Purpose of this design: for the packaging and storage of milk. 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 bag (Daliyuan K17 Fresh Milk Toast). 2. Intended use of this design: for food packaging. 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. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted. 6. Other situations requiring explanation: Other explanation: The pink areas in the view are transparent areas.

1. Name of the product in this design: Ice Cream Packaging Bag (Fresh Milk Wafer). 2. Purpose of this design: For product packaging. 3. The key design features of this product are the combination of 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 a two-dimensional product, and the left view, right view, top view, and bottom view are omitted.

A pressure accumulation-type discharge product for a foamed food, includes: a first inner pouch having a first fluid food and a foaming component that is nitrous oxide and / or carbon dioxide accommodated therein; a can having the first inner pouch accommodated therein; a pressurized gas accommodated around the first inner pouch inside the can and a discharge unit for discharging what is accommodated in the first inner pouch As the first fluid food, one using honey, fruit juice, fruit sauce, dressing, fresh milk, soy milk, oil, soy sauce, sauce, vinegar, a beverage, or the like can be used.

1. Name of the designed product: round bottle (250 g fresh milk). 2. Use of the designed product: for packing milk. 3. Design points of the designed product: in the combination of shape and pattern. 4. Picture or photo showing the design points: front view. 5. The bottle body of the designed product is made of transparent material.

The utility model provides a kind of semi-homogenization device for fresh milk separated raw material, including the raw material discharge pipe being set on tank body, raw material discharge pipe is sequentially connected with first pipe, homogenizer and second pipe being set along raw material flow direction, and first pipe is provided with semi-homogenization component;Semi-homogenization component includes jacket, water inlet pipe and water outlet pipe, jacket is set on first pipe, water inlet pipe and water outlet pipe are all communicated with jacket, and the length direction of first pipe is provided with several impellers in first pipe;The recess is opened in the part of the inner wall of first pipe corresponding to impeller, impeller is rotatably connected in recess, and the interval of adjacent two blades on several impellers is sequentially decreased along raw material flow direction.The semi-homogenization device for fresh milk separated raw material is matched with homogenizer by semi-homogenization component, so as to realize the pre-homogenization of thin cream, to improve the homogenization effect of thin cream in subsequent mixing homogenization with skim milk and concentrated skim milk.

1. Name of the product in this design: Packaging bag (Daliyuan K17 Prune Fresh Milk Bread). 2. Intended use of this design: for food packaging. 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. This design is for a thin product, therefore the left view, right view, top view, bottom view, and perspective view are omitted. 6. Other situations requiring explanation: Other explanation: The pink areas in the view are transparent areas.

This invention relates to the field of food and beverages, specifically disclosing a herbal tea beverage formula. The invention uses reed rhizome, Imperata cylindrica root, Lophatherum gracile leaves, dried tangerine peel, licorice root, and honey to prepare a herbal tea. Fresh milk / fresh fruit is then added to create fruit tea and milk tea, depending on the desired beverage style. Fresh milk, whole-leaf tea, and edible flowers replace the original chemically synthesized flavorings and colorings, and honey replaces sucrose. Fresh milk removes the astringency of the herbal tea, while the herbal tea masks the fishy smell of the fresh milk. The two complement each other, enriching the smoothness of the beverage and enhancing the taste buds' perception of the tea, achieving a lingering fragrance. Furthermore, adding fresh fruit and milk to the herbal tea makes the fruit tea taste closer to the original flavor of the fruit, while the sweetness of the base ingredients and the smoothness of the fresh milk blend together to create a unique flavor that meets the taste preferences of most Chinese consumers.