660 results about "Ice cream" patented technology

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 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.

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. 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.

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.

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.

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 design product: packing bag sheet (big red fruit old ice lolly). 2. The use of the design product: packing bag sheet for ice cream lolly. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best shows the design points: front view. 5. The design product is a planar product, and the rear view, left view, right view, top view and bottom view are omitted.

1. Name of the designed product: packing bag (milk ice). 2. Use of the designed product: the design is used as a packing bag for containing ice cream. 3. Design points of the designed product: the pattern. 4. Picture or photo best indicating the design points: design 1 front view. 5. The designed product is a thin product, and the left view, right view, top view and bottom view of designs 1-4 are omitted. 6. Design 1 is designated as the basic design.

The invention relates to ice cream yoghourt and a preparation method thereof. The ice cream yoghourt is prepared from the following raw materials: concentrated raw milk, lactic acid bacteria and a stabilizer. The lactic acid bacteria comprise streptococcus thermophilus, lactobacillus delbrueckii subsp. Bulgaricus and bifidobacterium animalis subsp. Lactis. The ice cream yoghurt prepared by the preparation method disclosed by the invention is smooth in mouth feel after being refrigerated and extremely has a wire drawing effect. Soft frozen type / hard frozen type ice cream yoghourt is prepared by stirring and congealing or freezing after stirring, the taste and flavor of the ice cream yoghourt are similar to those of ice cream, and the ice cream yoghourt can also be directly stirred to prepare a yoghurt cover (milk cover type ice cream yoghourt), so that various eating modes of refrigeration, freezing and stirring are realized. In addition, the yoghurt is good in stability and shows excellent melting resistance and whey separation resistance.

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. The name of this design product: Ice cream packaging bag series (rotating). 2. Purpose of this design product: used for holding 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 key points of the design: Main view of Design 1. 5. This appearance design product is a thin product, and the left view of Design 1, the right view of Design 1, the top view of Design 1, and the bottom view of Design 1 are omitted; this appearance design product is a thin product, and the left view of Design 2, the right view of Design 2, the top view of Design 2, and the bottom view of Design 2 are omitted. 6. Designate Design 1 as the base design.

1. The name of the design product: ice cream (flamingo). 2. The use of the design product: the design is used as cold food. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best shows the design points: perspective drawing.

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.

1. Name of the product in this design: Packaging bag (Nimi steak-shaped ice cream). 2. Purpose of this design: For the outer packaging of food products. 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 for a thin product, therefore the left view, right view, top view, and bottom view are omitted. 7. Other situations requiring explanation: Other explanation: The gray parts in the figure are transparent.

The utility model relates to the technical field of kitchen electric appliances, and discloses an ice cream machine. The ice cream machine comprises a main machine, a processing container and a cutter, the main machine comprises a main shaft driving assembly, a movable carrier and a rotating main shaft, the processing container comprises a processing cup and a cup cover detachably connected with the processing cup, a through hole is formed in the cup cover, and the upper end of the cutter can be inserted into the through hole and is kept on the cup cover in an adsorption mode. The cooking container is detachably mounted on the movable carrier; the main shaft driving assembly can drive the rotating main shaft to rotate; a movable assembly is arranged in the cup cover, when the cutter is inserted into the through hole, the movable assembly can be driven to move from the releasing position to the triggering position, and when the movable assembly is located at the triggering position, a first induction piece used for recognizing that the cutter is installed in place can be triggered. The parts of the ice cream machine are convenient to disassemble, assemble and clean.

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.

1. The name of the design product: bite gum (ice cream). 2. The use of the design product: for biting, grinding teeth. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.

1. The name of the design product: ice cream mold (rabbit). 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.