150 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.

The invention discloses a preparation method of high-stability beta-glucan yoghourt. Mixing the sterilized fresh milk with a composite strain consisting of lactobacillus delbrueckii subsp. Bulgaricus, streptococcus salivarius subsp. Thermophilus, bifidobacterium animalis subsp. Lactis, plant lactobacillus, bifidobacterium breve, lactobacillus paracasei, lactobacillus helveticus, lactobacillus rhamnosus and bifidobacterium longum subsp. Longum, and fermenting; and adding beta-glucan into the fermented yoghourt to obtain the high-stability beta-glucan yoghourt. Before beta-glucan is added, the compound bacterial strain is added into the milk, protein in the milk can be gathered under the action of the compound bacterial strain to form a three-dimensional curd network, so that the flowability of a system is reduced, then glucan is added, and the glucan can be uniformly dispersed in curd gaps, so that the glucan is prevented from being excessively combined with the protein in the milk; the stability of a yoghourt system is improved.

The invention discloses a preparation method of compound lactobacillus fermented asparagus yoghurt, and belongs to the technical field of food biotechnology and microbial fermentation. The lactobacillus fermented asparagus yoghurt is prepared by taking asparagus primary pulp and fresh cow milk as raw materials, and mixing, fermenting and ripening the raw materials by adopting the lactobacillus paracasei JGSLP08 and the lactobacillus pentosus JGS34, and the obtained compound lactobacillus fermented asparagus yoghurt has excellent antioxidant activity and high-dose lactobacillus viable count; meanwhile, the traditional Chinese medicine composition has a remarkable prevention and treatment effect on inflammatory bowel diseases. The lactobacillus fermented asparagus yoghurt can be widely applied to the field of preventing and / or treating inflammatory bowel diseases, in particular to preparation of food for preventing and / or treating inflammatory bowel diseases.

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.

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 utility model discloses a steam-water separation device which comprises a tank body, a tank cover is detachably installed at the top end of the tank body, a driving motor is fixedly installed on the top face of the tank cover, a first gear is installed at the output end of the driving motor, a spiral stirring blade is arranged on the surface of the tank cover in a penetrating mode, and a water outlet hole is formed in the surface of the spiral stirring blade. And a high-speed rotating joint is installed at one end of the spiral stirring blade, a second gear is fixedly installed on the surface of the spiral stirring blade, the second gear is meshed with the first gear, a booster pump is fixedly installed on the top face of the tank cover, and a cleaning pipe is installed at the water outlet end of the booster pump. According to the milk tank, the booster pump is arranged, the booster pump works to pump external water into the spiral stirring blades of the hollow structure, the water is sprayed out from the water outlet holes, residues on the inner wall of the tank body can be washed, fresh milk is prevented from remaining on the inner wall of the tank body, follow-up use is facilitated, and maintenance and cleaning are more convenient and labor-saving.

An automatic feeding vehicle for milk skin production comprises a carrying vehicle, a milk storage box, an electric control box and a feeding arm combination. The milk storage box and the electric control box are fixedly arranged on the upper portion of the carrying vehicle, and the feeding arm combination is hinged to the side wall of the milk storage box or the electric control box. A feeding pump is fixedly arranged on the milk storage box, a plurality of feeding pipes are arranged in the feeding arm combination, the feeding pump is connected with the feeding pipes through a pipeline, and the feeding pump is electrically connected with the electric control box; when the automatic feeding vehicle for milk skin production works, the feeding arm combination is in an unfolded state, an operator pushes the carrying vehicle to walk along the milk skin machine, the feeding pipe is aligned with a metal container arranged on the upper portion of the milk skin machine, a feeding switch on the electric cabinet is pressed, and the electric cabinet drives the feeding pump to operate for set time; the feeding pipe is used for automatically filling fresh milk with a fixed weight into the metal containers at the same time, so that the labor intensity of operators is reduced, the operation efficiency is improved, and meanwhile, the problems that the production environment is polluted and the weight of milk skins cannot be accurately controlled due to the fact that milk is manually added through a milk ladle are solved.

The invention relates to the technical field of food fermentation, and particularly discloses an efficient preservative-free nitrite-free method for preparing pickled Chinese cabbages through whey fermentation and a pickled Chinese cabbage product thereof.The method comprises the steps that fresh milk serves as a raw material, and whey is obtained through standardization, sterilization, fermentation and separation; cleaning, dehydrating and cutting the vegetables; mixing the obtained whey, the obtained vegetables and edible salt according to a weight ratio, and ensuring that the vegetables are completely immersed in the whey; sealing the mixed system, and fermenting at 15-30 DEG C for 25-40 days; after fermentation, taking out the pickled Chinese cabbages, draining, performing vacuum packaging, and storing at normal temperature; according to the invention, the by-product whey of dairy industry is systematically and creatively applied to the field of vegetable fermentation, which is not simple waste utilization, but is redefined from a waste liquid as a composite fermentation starter and culture medium rich in active lactic acid bacteria, a nutrient medium and a natural acid environment.

The fresh milk filtering device comprises a fresh milk barrel, a mounting frame is placed in the fresh milk barrel, a supporting net is fixedly connected to the bottom of the inner wall of the mounting frame, a filtering pad is placed on the upper surface of the supporting net and located in the mounting frame, and a viewing opening penetrating through the fresh milk barrel is formed in the side wall of the fresh milk barrel; the viewing opening is located below the mounting frame, and a transparent protection plate is arranged in the viewing opening. According to the scheme, when the fresh milk barrel is used, fresh milk squeezed into the fresh milk barrel can be filtered in time through the filtering pad, when foreign matter such as hair enters the fresh milk barrel, the foreign matter such as the hair can be filtered in time through the filtering pad, meanwhile, people can conveniently find the falling foreign matter such as the hair, the people can replace the filtering pad in time, and the working efficiency is improved. The fresh milk in the fresh milk barrel is prevented from being polluted by foreign matters such as hair, so that the quality and sanitary condition of the fresh milk can be improved, and the fresh milk barrel is more beneficial to actual use.

1. Name of the designed product: packing bottle (fresh milk of fresh doctor). 2. Use of the designed product: used for packing liquid, dairy products, water, beverage and other products. 3. Design points of the designed product: in shape. 4. Picture or photo showing the design points: perspective view 1.

The utility model discloses an automatic lamb feeding and lactation device which comprises a water supply system, a raw milk container, a heat exchanger, a mixing tank and a powder buffer hopper, a discharge port of the powder buffer hopper is located over the mixing tank, a water bath heater is installed on the periphery of the bottom of the mixing tank, and the bottom of the mixing tank is connected with a nipple through a milk pipe; the tail end of the water supply system is provided with two branches, the tail end of one branch is provided with a water washing nozzle, and the tail end of the other branch is connected with the top of the heat exchanger; the top of an inner cavity of the mixing tank is connected with an alkaline detergent tank through an alkaline detergent inlet pipe, and the top of the inner cavity of the mixing tank is connected with an acid detergent tank through an acid detergent inlet pipe. The lamb feeding mechanical level can be improved, a mixed feeding mode is provided, fresh milk and milk replacer can be fed, meanwhile, the milk replacer and goat milk can be mixed for precise feeding, automatic cleaning can be achieved, the number of bacteria in the goat milk is effectively reduced, and external pollution is eradicated.

1. Name of the product in this design: Packaging bottle (0 lactose fresh milk). 2. Purpose of this design: For packaging fresh 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 features: the front view. 5. The bottom view is an uncommon view, so it is omitted.

The invention relates to the technical field of ice cream preparation, and discloses an ice cream with homology of medicine and food and a preparation method thereof.The ice cream is prepared from, by weight, 450 g of fresh milk, 120 g of whole milk powder, 100 g of white granulated sugar, 40 g of xylitol, 1 g of special-grade saffron crocus filaments, 60 g of edible double-petal red rose hydrolat, 2 g of glycerin monostearate, 1.2 g of guar gum, 0.8 g of xanthan gum and 225 g of purified water on the basis of 1000 g of finished products; the saffron crocus and the double-petal red rose are medicinal and edible raw materials. According to the invention, through an exclusive process of saffron crocus low-temperature extraction, core active ingredients and natural flavor of saffron crocus are effectively reserved, bitter taste precipitation caused by high-temperature and strong stirring is avoided, and meanwhile, rose hydrolat is subjected to vacuum concentration fresh-locking treatment, so that volatilization of flavor substances is greatly reduced, and the retention rate of fragrance is increased; the saffron crocus and the rose are subjected to precise proportioning and a step-by-step fusion process, so that balance and complementation of slight bitter taste of the saffron crocus and fragrance and sweetness of the rose are realized, and the problem that the flavor of one

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 invention relates to the technical field of coffee machines, and discloses a full-automatic milk foaming machine which comprises a base, a shell is fixedly installed on the base, the shell is communicated with a quick connector, the quick connector is communicated with a milk outlet nipple, a five-way valve, a foaming pump, a milk outlet pipe and a heating module are fixedly installed in the shell, the milk outlet pipe is communicated with the quick connector, and the heating module is communicated with the milk outlet nipple. A constant-temperature preheating system is constructed through the heating base and the heat preservation tank, the first heat pipe and the milk pumping pipe penetrating through the heat preservation tank are subjected to heat exchange with hot water, pre-heating before milk foam heating and temperature rising before fresh milk whipping are achieved, the initial milk foam heating temperature and the fresh milk temperature are effectively increased, the milk foam temperature rising efficiency of the heating module is improved, and the milk foam heating efficiency is improved. Air is promoted to be uniformly blended into fresh milk, the fineness and forming stability of milk foam are improved, the problems that the fresh milk whipping effect is poor, milk foam heating is slow and the forming quality is poor in a low-temperature environment are solved, and it is guaranteed that the milk foam quality is consistent at different environment temperatures.

This invention discloses a desensitized milk peptide, its preparation method, and its application, relating to the food processing field. The preparation method provided by this invention includes: (1) removing the upper layer of fat from fresh milk; (2) circulating treatment under dynamic high-pressure microjet pressure; (3) adding mixed proteases for enzymatic hydrolysis; (4) adding mulberry polyphenols and using pulsed electric field combined with glycosylation modification to obtain a desensitized milk peptide solution; (6) adding sweeteners, stabilizers, and emulsifiers, mixing with the desensitized milk peptide solution, and then homogenizing in two stages to obtain a homogenized desensitized milk peptide solution; the obtained milk peptide solution can be sterilized and aseptically filled to obtain a desensitized milk peptide beverage. This invention hydrolyzes milk protein into polypeptides through enzymatic hydrolysis and pulsed electric field combined with glycosylation modification of whole milk, and then performs desensitization treatment, significantly reducing the allergenicity of milk, thereby ultimately producing a desensitized milk peptide beverage rich in milk peptides.

The invention discloses a fresh milk category intelligent recommendation and automatic resuming system and method, and relates to the technical field of big data analysis and personalized services, and the system comprises a user portrait construction module which is used for collecting and storing the personal information, historical order data, drinking frequency, milk taking time and health preference of a user, and the user portrait construction module also analyzes the user behavior pattern through a machine learning algorithm to generate a dynamically updated user portrait. According to the application, precise, adaptive and family-collaborative fresh milk management is realized through multi-module collaboration, the user portrait module dynamically mines behavior rules through an improved clustering algorithm, and the health index module quantifies nutritional requirements by using a neural network, so that the scientificity of a recommendation strategy is improved; the intelligent recommendation module is combined with a multi-tower deep network and a diversity guarantee mechanism to balance personalization and exploratory performance, and the automatic resuming module optimizes a threshold value through time sequence prediction and reinforcement learning, so that the operation cost is reduced.

The invention relates to the technical field of decay accelerators, in particular to a composite organism-based soil improvement decay accelerator and a preparation method thereof. The composite organism-based soil improvement decay accelerator is prepared from the following raw materials in parts by weight: 20 to 30 parts of molasses, 5 to 10 parts of eggs, 3 to 8 parts of beef extract, 4 to 12 parts of fresh milk, 6 to 15 parts of crushed trash fish, 2 to 5 parts of urea, 1 to 3 parts of monopotassium phosphate, 0.4 to 0.6 part of fungicide, 1 to 3 parts of tea saponin and 6 to 8 parts of additive. According to the invention, the sodium alginate-vermiculite porous carrier structure of the additive is utilized to realize physical embedding and slow release of the pesticide, the major technical contradiction that viable bacteria and the pesticide are difficult to be compatible is effectively solved, and meanwhile, the carrier integrates the functional components such as humic acid and calcium carbonate, so that the carrier has a good application prospect. The comprehensive effects of accelerating decomposition, preventing and controlling plant diseases and insect pests and improving the soil structure can be synchronously realized after the decomposition accelerant is applied, and the defects that a traditional decomposition accelerant is single in function and needs to be applied for multiple times are overcome.

The application discloses a starch-based porous, crisp and nutritious leisure food and a preparation method thereof. The starch food is added into sterilized fresh milk, broken, mixed with well-foamed light cream and egg white after being cooked and gelatinized, and then edible yeast is added after cooling; then, the mixture is formed after being molded, fermented, rapidly frozen, pre-frozen and freeze-dried, and the finished product can be coated with chocolate, edible gel and butter to form an outer coating. The starch-based porous, crisp and nutritious leisure food prepared by the application has a pleasant aroma, a crisp taste, a clear level, is easy to digest and balanced in nutrition, and no chemical preservative, artificial pigment or other harmful substances are added in the preparation process.

The invention belongs to the technical field of dairy food preparation, and relates to a multi-layer milk skin and a preparation method thereof.The preparation method comprises the steps that firstly, fresh milk is subjected to ultrasonic-assisted fermentation and directional enzymolysis, and modified milk slurry rich in flavor precursor substances is prepared; then, a multi-layer structure is constructed in the mode of multi-round layered slurry laying and accurate temperature control superposition, and a gradient functional layer is formed; and finally, performing staged dynamic drying on the multi-layer blank body, and coating the multi-layer blank body with a multifunctional edible film coating liquid. According to the technology, a multi-layer structure with gradient is actively constructed, and the multi-layer taste of the product is achieved; meanwhile, through the cooperation of fermentation, enzymolysis and controlled Maillard reaction, the product is endowed with a compound flavor of interlaced delicate flavor, mellow flavor and scorch aroma; and the outer coating effectively prolongs the shelf life of the product. The technical defects of single structure, insufficient flavor, unstable texture and short shelf life of the traditional milk skin are overcome.

The utility model belongs to the technical field of cosmetic packaging, and particularly relates to a child fresh milk bath foam packaging bottle collecting mechanism which comprises a movable support. The at least two guide cylinders are obliquely mounted in the movable bracket and are arranged in a layered manner; the front-end collecting funnel is mounted at the high end of the guide cylinder, and the tail-end collecting funnel is mounted at the low end of the guide cylinder; the front-end collecting funnel is used for bearing the packaging bottles conveyed by the multiple conveying belts, and the packaging bottles slide into the tail-end collecting funnel through the guide cylinder. According to the device, through the collaborative design of the front-end collecting funnel and the multiple layers of guide cylinders, packaging bottles on multiple conveying belts (such as six) can be guided to the tail-end collecting funnel in a centralized mode, the multi-station collecting task can be completed only by one worker, compared with a traditional one-conveying-belt one-worker mode, about 83% of labor requirements are reduced, and the labor cost is remarkably saved.

The utility model discloses a raw material filling device for milk processing, which comprises a base, a conveying assembly, a first fixing assembly, a second fixing assembly and a filling assembly, the base is horizontally arranged, the top end of the base is provided with two symmetrical rails along the length direction of the base, the conveying assembly is arranged on the base and is in sliding connection with the two rails, and the filling assembly is arranged on the base. The first fixing assembly and the second fixing assembly are arranged on the two sides of the base correspondingly so as to fix the conveying assembly when fresh milk is filled, and the filling assembly is arranged on the base. According to the raw material filling device for milk processing, milk cans needing to be filled with fresh milk can be conveyed through the conveying assembly, physical exhaustion of workers is reduced, and the time needed for moving the milk cans can be shortened; the bottom of the milk tank can be fixed through the fixed limiting semi-ring and the movable limiting semi-ring, the milk tank is prevented from toppling over in the moving process, and the safety during filling is improved.

The utility model relates to the technical field of food processing, in particular to a fresh milk multi-flavor yoghurt fermentation device, which adopts the technical scheme that the fresh milk multi-flavor yoghurt fermentation device comprises a barrel body, a conical bottom groove is communicated with the bottom of the barrel body, and a first reserved groove and a second reserved groove are respectively formed in two sides of the outer wall of the barrel body; a material mixing assembly is mounted at the second preformed groove and comprises a driving motor and a stirring filter plate; the driving motor is fixedly mounted on the outer wall of the barrel body on the outer side of the second reserved groove, and the transmission end of the driving motor extends into the barrel body through the second reserved groove and is fixedly connected with the stirring filter plate; the stirring filter plate is designed to be of an oval cross section structure, and one side of the stirring filter plate is in contact fit with the inner wall of the barrel body. The yogurt fermentation device has the advantage of a three-dimensional mixing structure, and solves the problems that when an existing yogurt fermentation device rotates, shearing force is concentrated in the middle area and the bottom area of the tank body, so that an obvious laminar flow phenomenon is formed in fermentation liquid, and the fermentation efficiency is low.

1. Name of the designed product: packing box (matcha fresh milk). 2. Use of the designed product: packing box for ice cream. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

The invention discloses a mass spectrometric detection method for bisphenol A in milk through rotary evaporation pretreatment and multi-charge peak analysis. The mass spectrometric detection method comprises the following steps: step 1, carrying out rotary evaporation pretreatment on fresh milk; step 2, carrying out rotary evaporation treatment on the milk sample; 3, omics analysis of lipid, metabolites and protein is completed, and UHPLC-Q-Orbitrap HRMS strategy processing based on vDIA is achieved; and 4, analyzing the group database by adopting a multi-charge overlapping peak extraction algorithm and a graph neural network strategy to realize substance identification. The invention belongs to the technical field of mass spectrometry, and solves the problems that the detection error is large when microgram / L-level trace detection of bisphenol A in milk is carried out in the prior art, and false positive is easy to occur due to a wide mass window in the traditional extraction ion chromatography.

The invention discloses a storage method and system based on a cold chain state, and relates to the technical field of cold chain state real-time storage. Receiving original collection data of the target fresh milk in the cold chain link; encrypting the original acquisition data and the digital signature to obtain a target data packet; when the response time is less than or equal to the preset response time and the packet loss rate is less than or equal to the preset packet loss rate, uploading the target data packet to the block chain network according to the normal state; when the response time is greater than the preset response time or the packet loss rate is greater than the preset packet loss rate, temporarily storing the target data packet and the priority corresponding to the target data packet into a local storage according to the abnormal state; and when it is monitored that the network connection state is recovered from the abnormal state to the normal state, verifying the target data packets in the local storage, and after the verification is passed, uploading the target data packets to the block chain network in sequence based on the priorities. By implementing the technical scheme provided by the invention, the problem of data integrity under the abnormal condition of the network is solved.

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.

The utility model relates to the technical field of cow milk detectors, and discloses a portable fresh cow milk rapid detector which comprises a detector body, a water inlet pipe and a discharge pipe which are communicated with the detector body, a bottom plate fixedly connected to the bottom of the detector body, and a rotating shaft rotationally penetrating through the bottom plate, the surface of the rotating shaft is fixedly sleeved with a first shielding frame, and the surface of the first shielding frame is fixedly connected with an organ cover. When the cow milk detector is used, the detector body can be covered, a worker can carry the detector through an auxiliary mechanism, in addition, when the detector is used, fresh cow milk discharged after detection and sewage can be collected, so that normal proceeding of subsequent detection operation can be facilitated, and the problem that part of existing cow milk detectors are inconvenient to move when moving is solved. The problems that a cow milk detector needs to be carried by two hands of a worker, the process is inconvenient, and in the carrying process, the cow milk detector is directly exposed to the outside, and the safety is poor are solved.

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.