350 results about "Ice cream" patented technology

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.

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.

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.

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. Name of the product in this design: Ice Cream Cup. 2. Purpose of this design: This design is used to hold 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 product in this design: Ice Cream Packaging Bag (Zhongjie Glutinous Rice Series). 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 picture or photo that best illustrates the key design points: Design 1 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. 7. Design 1 is designated as the basic design.

1. Name of the product in this design: Ice Cream Packaging Bag (Sophia Zhixin Time). 2. Purpose of this design: For packaging ice cream. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. This design is for a thin product, therefore the left, right, top, and bottom views (1-2) are omitted. 6. Design 1 is designated as the basic design.

The application discloses a plant Lactobacillus rhamnosus microcapsule and a preparation method and application thereof, and the plant Lactobacillus rhamnosus is embedded by adopting a low-temperature spray drying process with lily starch, citrus pectin and whey protein as wall materials, and mainly includes the following steps: preparation of a bacterial suspension, preparation of a wall material solution, preparation of a microcapsule solution and low-temperature spray drying for preparing the microcapsule. The preparation technology of the stable encapsulated plant Lactobacillus rhamnosus microcapsule provided by the application has the advantages that the viable bacterial count in the microcapsule is high after spray drying, the microcapsule has strong gastrointestinal fluid resistance, is stable in storage, and can effectively solve the problem that the bacterial activity of the plant Lactobacillus rhamnosus and products thereof is reduced or even inactivated in the production and processing, storage and transportation and in-vivo digestion process; the prepared microcapsule can be used as a probiotic bacterial agent and applied to foods such as cheese, yogurt, ice cream, milk, chocolate, lactic acid bacterial beverages and baked products, and helps to promote the healthy development of the probiotic industry, and has obvious economic and social benefits.

The utility model relates to a multifunctional steam milk bar, including the tubular body, one end connects the steam source, and the other end sets up the blast hole, sleeve, sleeve sets up on the tubular body, the sleeve and the tubular body form the air cavity between, and the sleeve sets up the inflation hole intercommunication air cavity on, around the inflation hole, the surface of sleeve sets up the adjusting cylinder, adjusting sleeve, set up in the adjusting cylinder, adjusting sleeve sets up the air inlet groove A on, the air inlet groove A intercommunication inflation hole, adjusting head, extends into the adjusting cylinder, adjusting head sets up the air inlet groove B on, wherein, the sleeve opening sets up close to the blast hole one end, and the other end of sleeve and tubular body between seal connection, around the axis of rotation adjusting head adjusting head, the air inlet groove A and the air inlet groove B intercommunication or break off, the utility model discloses through the adjusting head on the sleeve, can intercommunication or break off the air inlet groove A and the air inlet groove B, realize the quick switching of multifunctional steam milk bar's work mode, and the switching mode is simple and quick, and the use efficiency of multifunctional steam milk bar is improved.

1. The name of the designed product: packaging box (Naimi hamburger ice cream chocolate taste English version). 2. The use of the designed product: used for the outer packaging of ice cream. 3. The design points of the designed product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: front view. 5. The design contains colors.

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

The application discloses a preparation method of ice cream containing milk material and ice cream containing milk material, and relates to the technical field of ice cream. The ice cream milk material is mixed with ice flakes after refrigeration, and is subjected to secondary refrigeration and expansion. After expansion, the milk material can be eaten with small ice flakes, and the taste is soft. By adjusting the solid content of the ice cream milk material and the ratio of the ice cream milk material and the ice flakes, the solid content of the product meets the requirements, and the mixed material still has strong fluidity, so that the material can be pumped into a freezing machine again to realize secondary freezing effect. The ice cream containing milk material prepared by the application has the advantages of soft taste, rich milk flavor of milk ice cream and the advantages of water ice, such as heat relief, cooling and refreshing, and has good taste experience.

1. Name of the product in this design: Perfume Bottle (ABD2546 Ice Cream Bottle). 2. Purpose of this design: For use on perfume bottles. 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. The name of the design product: ice cream bag (196 fresh Chinese plum and mulberry flavor). 2. The use of the design product: used for product packaging. 3. The design points of the design product: the combination of patterns and colors. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought includes colors. 6. The design product is a flat product, and the left view, right view, top view, and bottom view are omitted.

The present application relates to the field of cosmetic technology, especially to the field of IPC A61K8, more particularly to a filling process of a cooling meltable ice-sand moisturizing cream.The ice-sand moisturizing cream after being taken out of the pot is cooled and shaped by a specific filling process and a low-temperature tunnel, so that the material can present an ice cream state in the shortest time, and the energy consumption and cost are low.The ice-sand moisturizing cream prepared not only presents an ice cream state in appearance, but also melts into water when being applied, presents a water state immediately after contacting the skin, and after experiencing high and low temperature test, although the appearance of the product becomes soft, that is, the ice cream state melts, but after recovering to normal temperature, it can still recover to the ice cream state, and the appearance and use feel are not changed compared with before the test, which is a cream product integrating appearance, application skin feel, moisturizing performance and stability.

1. Name of the product in this design: Toy (Ice Cream Transforming Robot). 2. Intended use of this design: Toy. 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 product in this design: Ice Cream Packaging Box (Jintaitong Muye Milk Tea). 2. Purpose of this design: a packaging box for holding items. 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: the front view.

1. Name of the designed product: children's toothpaste packaging box (milk ice cream flavor). 2. Use of the designed product: for packaging toothpaste. 3. Design points of the designed product: in the combination of patterns and colors. 4. Picture or photo best indicating the design points: unfolded state diagram. 5. The design for which protection is sought contains colors.

1. Name of the designed product: dining chair (parent-child ice cream). 2. Use of the designed product: living leisure seat. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

The invention relates to the technical field of ice cream cold chain monitoring, and discloses an ice cream cold chain monitoring method and system, and the method comprises the steps: carrying out the transmission simulation based on a data transmission instruction, obtaining the total transmission data size, calculating the data size of fragments based on the total transmission data size, carrying out the data collection of cold chain equipment and to-be-transported ice cream batches, obtaining cold chain data fragments, and carrying out the data collection of the cold chain data fragments; and selecting a target block chain node set by using the reputation evaluation model, performing consensus on the cold chain data fragments according to the target block chain node set to obtain consensus data fragments, and storing the consensus data fragments to a distributed storage center. According to the invention, the data transmission and consensus efficiency in the ice cream cold chain monitoring process can be improved, and the network delay and consensus failure rate can be reduced.

1. Name of the product in this design: Children's Toothbrush (Little Ice Cream). 2. Purpose of this design: This design is used for toothbrushes. 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. 5. The top view is already shown in the perspective view, so the top view is omitted.

1. Name of the product in this design: Toothbrush Handle (Dola Ice Cream). 2. Purpose of this design: This design is used for toothbrush accessories. 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: 3D view 1.

1. Name of the product in this design: Packaging bag (Good Grandma Russian-style bread). 2. Intended use of this design: for packaging bags for ice cream. 3. The key design elements of this product are the combination of shape, 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, so the left view is omitted; this design is a two-dimensional product, so the right view is omitted; this design is a two-dimensional product, so the top view is omitted; this design is a two-dimensional product, so the perspective view is omitted; this design is a two-dimensional product, so the bottom view is omitted.

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