960 results about "Ice cream" patented technology

The utility model discloses a cold drink machine with a feeding assembly mounting structure, which comprises a machine shell, a feeding assembly, a discharging assembly, a freezing cylinder, the feeding assembly mounting structure, a driver, a driver mounting frame, a stirrer and a refrigerating assembly, and the feeding assembly mounting structure comprises a screw sheet; the freezing cylinder is arranged in the front-back direction, the screw piece is pasted to the rear end of the freezing cylinder, and the feeding assembly is installed on the screw piece. The discharging assembly is detachably installed at the front end of the freezing cylinder, the driver installation frame is arranged on the feeding assembly, the driver is installed on the driver installation frame, and the stirrer is installed at the driving end of the driver. According to the scheme, the problems that according to a traditional installation mode of the feeding assembly and the freezing cylinder, a protruding screw hole is generally welded to the rear end of the freezing cylinder, the feeding assembly and the protruding screw hole are locked, but a welding gap exists in the freezing cylinder due to the fact that the screw hole is welded to the rear end of the freezing cylinder, cold drink raw materials are left in the welding gap, and the freezing cylinder cannot be welded are solved. And therefore, the problem that the freezing cylinder cannot be thoroughly cleaned is solved.

The utility model provides an ice cream clamping structure for an ice cream slicing line and a paper packaging line, the ice cream clamping structure comprises a plurality of groups of ice cream clamping components and a clamping seat which are arranged along the conveying direction of ice cream, the ice cream clamping components are arranged on the clamping seat, each ice cream clamping component comprises a driving unit, a transmission component and a clamping claw component which are in transmission connection in sequence, according to the ice cream clamping assembly, the clamping claw assembly can be separated and combined, in this way, the ice cream clamping assembly can clamp ice cream sticks and transfer ice cream from the ice cream slicing line to the paper packaging line so that ice cream paper packaging can be carried out, and meanwhile the driving unit and the transmission assembly of the ice cream clamping assembly are both arranged in the fixing base; and abrasion impurities generated in the working process cannot be released out of the fixed seat, so that the abrasion impurities can be prevented from falling onto the ice cream, and the sanitary quality requirement of ice cream production can be met.

The invention discloses an ice cream ingredient uniform mixing device with a sterilization function, relates to the technical field of ice cream production equipment, and solves the technical problems that an existing mixing device is inaccurate in temperature control, ingredients are easy to pollute after being crushed, sterilized and separated, and the inner wall of a tank body is easy to adhere to the ingredients. A crushing mechanism is arranged at the top end of the left side of the outer wall of the mixing tank main body, and a mixing mechanism is arranged in the mixing tank main body. Temperature control of material liquid heating sterilization and cooling aging is achieved through a heating coil and a refrigerating coil in the mixing tank body, ingredients are cut up through a cutter wheel in the crushing mechanism and preliminarily sterilized through an ultraviolet lamp, nut skin chippings are screened out through cooperation of a sieve plate and a collecting box, and raw materials are fully mixed through a stirring rod in the mixing mechanism driving dispersing blades and the like. And the wall scraping stirring component performs composite motion to prevent the material liquid from being frozen and adhered and clean the tank body, so that multiple beneficial effects of crushing, screening and sterilizing ingredients, uniformly mixing the material liquid, performing anti-sticking cleaning and accurately controlling the temperature are realized.

The invention relates to white lentil dairy substitutes, a process for manufacturing said substitutes and food products comprising said white lentil dairy substitutes. The white lentil dairy substitutes of the invention can be used to replace a wide range of dairy products including powdered and milks and creams, including whipping cream. They also have application as beverage creamers and as ingredients in food products such as ice cream.

The utility model provides an ice cream swing arm mechanism and an ice cream vending machine. The ice cream swing arm mechanism comprises a swing arm, a rotary stepping motor, a motor mounting seat and a lifting driving assembly, according to the ice cream cup clamping device, the containing groove is formed in one end of the swing arm, when a consumer uses the ice cream cup clamping device, the ice cream cup can be directly placed in the containing groove, the structure is simpler and faster, and the problem that the ice cream cup is prone to being damaged due to the fact that a mechanical clamping jaw is used for clamping the ice cream cup traditionally is solved; in addition, the lifting driving assembly is used for driving the swing arm to ascend and descend, so that the swing arm can quickly move to the ice cream extruding device to add ice cream and jam, and the swing arm can return to descend after adding is completed, and a consumer can conveniently take out the ice cream cup; and meanwhile, the rotating servo motor can horizontally rotate by driving the swing arm, so that the ice cream cup placed in the accommodating groove in the swing arm can horizontally rotate to the position of the jam adding device from the position of the ice cream extruding device, and the whole structural design is ingenious.

The present invention discloses a processing method for improving the expansion rate of low-fat and low-sugar ice cream, which includes: dissolving one or more of cream, whole milk powder, skim milk powder, sucrose, maltitol and maltodextrin in water at 75-80°C, injecting hot water to adjust the temperature to 80°C, and maintaining stirring at 80°C for a first preset time to prepare a first mixed slurry; adding ingredient A with a first preset ratio to the first mixed slurry and homogenizing it into a second mixed slurry, adding solution B with a second preset ratio to the second mixed slurry to prepare a third mixed slurry, and the third mixed slurry is used to make ice cream; the ingredient A includes citrus fiber, rice starch and calcium carbonate, and the solution B is a citric acid solution. The present invention uses the combination of citrus fiber and rice starch to be homogenized into a three-dimensional porous network, and uses citric acid-calcium carbonate to generate carbon dioxide to fill the porous structure, significantly improving the expansion rate and anti-melting property of low-fat and low-sugar ice cream.

The invention discloses a method for preparing ice cream by using soybean protein amyloid fiber, and belongs to a soybean byproduct utilization technology. The method comprises the following steps: (1) preparing the soybean protein amyloid fiber; (2) compounding ice cream; (3) preparing an ice cream emulsion; and (4) hardening and forming. According to the method, the characteristic that the soybean protein amyloid fiber can better inhibit ice crystallization is applied, the melting rate of ice cream is reduced to 26.38 + / -0.12 from the original 37.17 + / -0.03, and the SAFs content reaches 4.00 + / -0.34%. An experiment for inhibiting ice crystallization by amyloid fibers proves that SAFs prove the ice crystallization activity in the low-calorie ice cream stored at-18 DEG C for 7 days. The APFs are adsorbed on an air-water and fat-water interface, and the APFs have significant influence on the melting rate, appearance and color, particle size distribution, hardness, rheological properties and smell flavor of the ice cream. The research proves that SAFs is a cheap food-grade ice crystal active substance and has great potential in frozen desserts such as ice cream.

1. The name of the product under this design: Toothbrush Box (Ice Cream). 2. Purpose of the product of this design: a toothbrush box used to hold toothbrushes and toothpaste. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: Design 1 Stereoscopic Drawing 1. 5. Designate Design 1 as the base design.

1. Name of the designed product: ice cream machine. 2. Use of the designed product: processing equipment for making liquid such as fruit juice into solid. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view. 5. Other circumstances to be explained: the A part shown in the perspective view is totally transparent.

1. Name of the product in this design: Packaging bag (cherry soft ice). 2. Intended use of this design: for use in ice cream packaging bags. 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. This design is for a thin product, so the left view, right view, top view, and bottom view are omitted.

1. Name of the design product: Ice cream scoop (24088). 2. Use of the design product: For scooping ice cream. 3. Design key points of the design product: Lies in the shape. 4. Picture or photo that best shows the design key points: Front view.

1. The name of the design product: ice cream mold. 2. The use of the design product: for edible ice cream. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. The name of the design product: ice cream mold (cat). 2. The use of the design product: mold for making ice cream. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

1. Name of the product in this design: Ice Cream (Leaf Salad). 2. Intended use of this design: for use in food ice cream. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model.

1. Name of the designed product: pet food (milk chocolate ice cream). 2. Use of the designed product: food for pets. 3. Design points of the designed product: the shape, pattern and their combination of the product. 4. Picture or photo best indicating the design points: perspective view 1.

1. The name of the design product: ice cream embossing machine (LW-1218). 2. The use of the design product: used for making patterns on ice cream and other food. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view.

1. The name of the design product: ice cream bag (crushed ice grape flavor). 2. The use of the design product: ice cream packaging bag. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view. 5. The design product is a thin product, omitting the left view; the design product is a thin product, omitting the right view; the design product is a thin product, omitting the top view; the design product is a thin product, omitting the bottom view.

1. Name of the design product: Ice cream packaging bag. 2. Use of the design product: Used as the packaging bag for edible ice cream. 3. Design key points of the design product: Lies in the combination of pattern and color. 4. Picture or photograph that best shows the design key points: Front view. 5. The claimed design includes color. 6. This design product is a thin product, and the left view, right view, top view, and bottom view are omitted.

The invention provides a formula of low-sugar low-fat Fu tea ice cream containing partridge tea and a preparation process of the ice cream, and relates to the technical field of food processing. Comprising the following raw material components: 20-40 parts of a partridge tea extracting solution, 15-30 parts of a Fuzhuan tea extracting solution, 8-25 parts of a low-fat milk base material, 5-12 parts of a compound sweetening agent, 3-8 parts of dietary fibers and 2-5 parts of prebiotics. The preparation method has the advantages that the mallotus oblongifolius and the Fuzhuan tea extracting solution are in a specific proportion, the taste is improved through the synergistic effect of tea polyphenol, soft taste and rich flavor levels under the conditions of low sugar (less than or equal to 5%) and low fat (less than or equal to 5%) are achieved, low-temperature short-time sterilization and accurate congelation control are adopted in the process, heat-clearing and dampness-removing components of the mallotus oblongifolius and the bacteriostatic and lipid-lowering activity of golden flower of the Fuzhuan tea are effectively reserved, and the mallotus oblongifolius and the Fuzhuan tea are effectively preserved. The product has double health-care effects, solves the problems of high sugar and high fat, function deficiency and single flavor of the traditional tea-flavored ice cream, meets the requirement of healthy consumption, and has remarkable market value of country revitalizing and Hainan local tourism characteristic food.

1. Name of the product in this design: Ice Cream Bottle (D3012). 2. Purpose of this design: for use in packaging bottles. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key features: the front view.

1. The name of the product under this design: Packaging bag (Black Magic Milk and Mulberry). 2. Purpose of this design product: used for packaging ice cream. 3. The key design point of this design product lies in the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: expanded view. 5. This design is a flat product, and the left and right pitch views are omitted.

The utility model relates to the technical field of packaging equipment, and provides a packaged product on-line automatic turn-over device which comprises a conveying belt, a baffle, a turn-over conveying belt and a shifting rod. Limiting plates are arranged on the two sides of the conveying belt, and a conveying channel is formed. The baffle is located in the conveying channel. The turn-over conveyor belt is arranged on one side of the conveyor belt; in the conveying direction of the conveying belt, the baffles are gradually inclined, and the working face of the turnover conveying belt is gradually inclined from bottom to top. A turn-over channel with the width gradually narrowed is formed among the side face of the baffle, the working face of the conveying belt and the working face of the turn-over conveying belt. The deflector rod is arranged at the rear end of the turn-over channel and is arranged over the conveying belt in a suspended mode. The turnover device not only can accurately turn over a product, but also has little extrusion on the product in the process, so that product deformation and packaging bag damage are avoided. The ice cream packaging machine is particularly suitable for packaging lines of ice suckers, milk ice cream and ice cream bars.

This utility model relates to the field of food processing equipment technology, and more particularly to an ice cream embossing mechanism and ice cream making equipment. The ice cream embossing mechanism includes a base and an embossing disc rotatably mounted on the base. The base has a first outlet hole, and the embossing disc has a plurality of circumferentially spaced embossing holes. Rotating the embossing disc connects the first outlet hole to different embossing holes. In this utility model, simply rotating the embossing disc allows the ice cream embossing mechanism to output ice cream of different shapes. The ice cream embossing mechanism is easy to operate, and the embossing disc is less likely to be lost.

1. The name of the design product: ice cream (Zhaotong airport). 2. The use of the design product: the design product is used for edible ice cream. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: front view.

1. Method of preparing confectionary products for packaging in a side-loader packaging machine, where the confectionary products are conveyed one by one on a first pocket conveyor, and where a picking robot is arranged for picking up a predetermined number of ice cream products from said first pocket conveyor and transferring the confectionary products to a bulking conveyor, said bulking conveyor having compartments suitable to accommodate a predetermined number of confectionary products in one or more layers in each compartment, where the picking robot can be in a first position above one or more compartments to be filled, and a second position above the pocket conveyor, where a) in a first step the picking robot, pick up a predetermined number of confectionary products corresponding to the number of confectionary products in a first layer from the pocket conveyor and thereafter positions the picking robot above one or more empty compartments on the bulking conveyor; b) in a further step determine that a further predetermined number of confectionary products corresponding to the total number of confectionary products needed for filling all consecutive layers are available on the pocket conveyor, ready to be picked up; c) releases the picked up confectionary products into the one or more compartment, and d) the picking robot moves to pick up the further predetermined number of confectionary products from the pocket conveyor, and e) transfers the further predetermined number of products to the compartment creating a further layer of confectionary products, and f) repeat steps d) and e)) until the desired number of layers are arranged in the compartment, whereafter g) repeat steps a) to f).

1. Name of the design product: data line (ice cream). 2. Use of the design product: the design product is used for data line for transmitting data or charging. 3. Design points of the design product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view 1.

1. The name of the product under this design: Teether (Ice Cream Cone). 2. Purpose of this design product: for use as a teething gel for children. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

This utility model discloses a swaying trolley nozzle for a coloring machine in an ice cream production line, including a heating chamber. Three sets of equidistant slurry pipes are inserted into the top of the heating chamber, with their outlet ends arranged side-by-side downwards through the heating chamber to deliver the slurry into the mold. Five sets of chocolate tubes are arranged above the heating chamber, with their outlet ends also downwards through the heating chamber. An air inlet is provided on the front of the heating chamber for supplying hot air into the chamber, and an exhaust fan is provided on the rear. Through the air inlet and the four air outlets, high-temperature hot air is introduced into the heating chamber according to product requirements. The hot air self-circulates and heats the chamber, ensuring a constant temperature inside, improving the solidification and blockage of the chocolate tubes, ensuring the raw material distribution is as expected, avoiding uneven mixing or poor pattern formation, and improving the sensory quality of the product.

1. The name of the product under this design: Parrot Biting Needle Kettle (Ice Cream). 2. Purpose of this design product: used for parrots to drink water. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the design points: three-dimensional picture.

The invention relates to the technical field of sugar measurement, in particular to an ice cream powder sugar sealing and measuring device which comprises a feeding support, a driving part, a taking part, a refractometer, a controller and a sealing part. The sugar content measuring device can solve the following problems in the sugar content measuring process of ice cream powder in the prior art: the ice cream powder cannot be automatically and quantitatively taken after production is completed, and the ice cream powder and distilled water are automatically stirred and mixed; in addition, after the ice cream powder is produced, continuous and automatic measurement cannot be carried out on multiple batches of ice cream powder, the efficiency is influenced, and the method is difficult to adapt to sugar content measurement of large-batch production of the ice cream powder. According to the device, ice cream powder can be automatically and quantitatively taken and automatically stirred, so that the ice cream powder and distilled water form a solution convenient for measuring the sugar content, and the measurement progress is accelerated; the ice cream powder and distilled water can be continuously stirred and mixed, so that the measurement efficiency of the sugar content of the ice cream powder is improved.