516 results about "Ice Creams" patented technology

A kitchen appliance for preparing yogurt, soft frozen yogurt and ice cream, hard frozen yogurt and ice cream, and cheese. The appliance includes a housing having a base and side walls defining an open top. A motor-driven paddle device is rotationally journaled with respect to the cover and base and the motor therefor is adapted to be driven either continuously or with a predetermined duty cycle, dependent upon the product being made. Also mounted on either the cover or the base is a vent hole occluder that is normally positioned to block the vent holes in the cover or base, but which shifts to a second position uncovering those vent holes when the consistency of the product being produced, as tested by the paddle motion or other apparatus reveals that a predetermined cultured state has been reached. Shifting of the occluding device from the covering position to the open position also actuates a switch to shut off the drive motor and a warming element. When a frozen yogurt product is desired, a pre-chilled freezing bowl can be placed in the housing and the paddle used to scrape the frozen yogurt from the walls of the freezing bowl.

The invention discloses yacon ice cream and a manufacturing method thereof, wherein, the yacon ice cream comprises whole milk powders accounting for 12 to 15 percent, unsweetened evaporated milk accounting for 6 to 9 percent, cream accounting for 7 to 9 percent, white granulated sugar accounting for 3 to 4 percent, starch syrup accounting for 1 to 1.5 percent, sodium alginate accounting for 0.15 to 0.2 percent, monoglyceride accounting for 0.15 to 0.2 percent, yacon granules accounting for 20 to 25 percent and appropriate drinking water. The manufacturing method of the yacon ice cream comprises the steps of yacon granule preparation, raw material mixing preparation, sterilization, homogenizing, cooling, ageing, congealing, filling, rigidification and the like; the yacon ice cream contains yacon granules, achieves cool and delicious taste, achieves double functions of nourishment and health care, and further achieves the nourishment and health care effects of reducing temperature, relieving summer-heat, clearing intestines and stomach, resolving liver toxicity, reducing blood fat, reducing blood pressure, helping digestion, preventing oxidation, preventing constipation and the like compared with the traditional ice cream.

The invention provides plant cool tea condensed juice which takes fructus momordicae, rhizome pharagmitis, kudzuvine root, Lophatherum gracile, mulberry leaves, chrysanthemum, honeysuckle, etc. as raw materials. The plant cool tea condensed juice of the invention has the functions of clearing and moistening lung, clearing away the heart fire, clearing liver and improving eyesight and can improve symptoms of restlessness, thirstiness, dry cough and dry throat, etc. The plant cool tea condensed juice of the invention can be applied to producing drink, gums, ice cream, biscuits and other food. The invention provides a preparation method for the plant cool tea condensed juice.

A composition of matter is used as an ingredient in making dairy-containing products, especially cheeses, cheese spreads, cheese sauces, ice cream, ice milk, yogurt, sherbet, milk shakes, and the like. The product can replace shortenings and fats and oils, and can be used in these dairy products. A highly refined cellulosic materials (e.g., cellulose, modified celluloses, derivatized celluloses, hemicellulose, lignin, etc.) product can be prepared by generally moderate treatment and still provide properties that are equivalent to or improved upon the properties of the best highly refined cellulose products produced from more intense and environmentally unfriendly processes. Fruit or vegetable cells with an exclusively parenchymal cell wall structure can be treated with a generally mild process to form highly absorbent microfibers.

The invention relates to a machine (1) for making and dispensing food products such as ice creams, ice cream shakes and the like, in which a frame (2) supports and houses a tank (3) for containing a basic product to be processed and a processing circuit (5) for making products to be dispensed starting with the basic product; the processing circuit (5) comprises a processing chamber (37), fed by the tank (3), a stirrer (9), housed in the processing chamber (37), and a refrigerating unit for refrigerating the processing chamber (37); the machine (1) also comprises means (13) for dispensing doses of processed product, said means being connected to the processing chamber (37), and, supported by the frame (2) in a single integrated structure, a plurality of tanks (38) for containing additional condiments, in particular candied items, sweets, chocolates, hazelnuts, pistachios, and a mixer (39) equipped with a disposable spoon (40; 40′) for mixing the additional condiments with the product dispensed.

The invention discloses a raw material composition of cheese ice cream. The composition comprises the following components, by weight, 3-40% of natural cheese, 3-30% of raw milk, 0.5-1.5% of an emulsification salt, 0.2-2% of a stabilizer, 0.2-0.5% of an emulsifier, 10-25% of total sugar, and the balance water. The invention also discloses a preparation method of the cheese ice cream and the cheese ice cream prepared with the preparation method. By controlling the formula, the sterilization mode, the homogenizing mode, and the additional quick-frozen process of a freezing process of the cheeseice cream in the invention, problems of rough mouthfeel and strong sand-like feeling of the final ice cream, which are caused by the degradation or the denaturation coacervation of cheese proteins, the emulsification capability reduction and the hydratability reduction, are overcome. The cheese ice cream with fine texture, uniform tissue state and unique flavor, which is provided in the invention, allows the perfect combination of cheese and ice cream to be realized.

It consists of a hollow main body (10), composed preferably of a cover (50) attached to a tubular piece (60) containing the food (20), which is supplemented at its open lower end with thrust means (30), which consist of a plunger (80) assisted by a rod (70) that actuates snugly in the interior of said main body (10), determining the issue of said food (20) for its gradual consumption in a metered fashion, as this food (20) passes through multiple holes (40), provided in the closed upper end of the pack, being dispensed in portions of number, size and shapes defined by the holes (40). The pack also has a plunger (2,2′) associated with thrust means (3,3′) and the viscous food issues laterally by way of holes. Particularly applicable to the dispensing of ice creams, with a secure reliable seal, the pack proposed offers a system of consumption that is not only clean but also fun.

The invention discloses a yoghurt powder, a yoghurt ice cream powder, a preparation method and a use method thereof. The preparation method of the yoghurt powder comprises the steps of: 1, mixing 92-96wt% of raw milk and 4-8wt% of carbohydrate, homogenizing, sterilizing and cooling; 2, inoculating a strain, fermenting, and cooling, wherein the inoculating quantity is 1*10<8>-1*10<10>fu/g; and 3, spraying and drying until the water content in the powder is 10-20wt%, wherein the air inlet temperature is 120-150 DEG C, the exhaust air temperature is 40-50 DEG C, and the outlet temperature of the powder is below 35 DEG C; and fluidizing and drying at a temperature of 45-55 DEG C to ensure that the water content of the powder is below 2wt% to obtain the yoghurt powder. Contents of active probiotics in the yoghurt powder and the yoghurt ice cream powder are high, thus yoghurt ice cream which is prepared from the yoghurt powder and the yoghurt ice cream powder has a natural yoghurt flavor, is excellent in mouth feel and is rich in active probiotics, and has a wide market prospect. The preparation method is simple in process and low in cost, and is suitable for large-scale production.

A stabilization process produces an ice cream type product containing alcohol greater than ½ of 1% by volume wherein a stabilizing blend is added into the product allowing the possibility of mixing ethyl alcohol and/or ethyl alcohol based flavoring systems with ice cream mix, prior to freezing, to produce an ethyl alcohol based frozen ice cream type product wherein the ethyl alcohol and/or ethyl alcohol based flavoring system(s) become(s) a homogeneous part of the whole which does not separate, break down or melt the product. In addition, the ice cream type product may be maintained in a solid state without such melting, denaturing or breakdown for as much as one year or longer and, even if refrozen after partial thawing, there is little adverse effect on the preferred taste or texture profiles.

The invention discloses yoghourt ice cream and a preparation method thereof. The preparation method comprises the following steps of: uniformly mixing a yoghourt base material with an ice cream base material, charging gas, and regulating an expansion rate to obtain yoghourt ice cream; filling at a temperature of 2 DEG C-6 DEG C, and storing at the temperature of 0 DEG C-5 DEG C to obtain the yoghourt ice cream; a preparation method of the ice cream base material comprises the following steps of: heating and dissolving a thickener in water; adding milk powder, whey protein powder, cream and white granulated sugar in sequence; stirring for 10 minutes-15 minutes at stirring rotation speed of 700 rpm-1200 rpm, homogenizing, sterilizing and cooling; and stirring for 0.5 hour-3 hours at the stirring rotation speed of 100 rpm-200 rpm to obtain the ice cream base material. The yoghourt ice cream prepared by the method disclosed by the invention is smooth in mouthfeel, and mellow and natural in fragrance, contains probiotics and has viable count capable of reaching 107 cfu/g or higher.

The invention relates to sesame sauced dried bean curd and a preparation method thereof. The sesame sauced dried bean curd is characterized by comprising the following raw materials in parts by weight: 400 to 410 parts of soybeans, 30 to 35 parts of sticky rice, 10 to 15 parts of hazelnut kernel, 8 to 9 parts of sago, 8 to 9 parts of ice cream powder, 35 to 40 parts of sesame powder, 20 to 24 parts of codfish, 15 to 20 parts of crab meat, 4 to 5 parts of pepper powder, appropriate amount of seaweed, 10 to 11 parts of candied orange peel, 8 to 9 parts of sausage, 3 to 4 parts of cistanche, 3 to 4 parts of astragalus membranaceus, 1 to 2 parts of root of red-rooted salvia, 4 to 5 parts of Chinese angelica, 2 to 3 parts of rhizome of Largeleaf Curculigo, 1 to 2 parts of leaf of Common Aeschynomene, 80 to 85 parts of wheat bran, 9 to 10 parts of gypsum and 40 to 45 parts of nutritional stewed soup. The sauced dried bean curd is good in taste; by adding the codfish and crab meat, the sauced dried bean curd is delicious; moreover, the sauced dried bean curd is rich in nutrients; by adding the sesame powder which is rich in vitamin E, an oxidation resistant effect can be achieved; an anti-aging effect also can be realized by adopting the traditional Chinese herbs such as cistanche.

The invention relates to an emulsifier for improving melting resistance of an ice cream and the ice cream prepared by utilizing the same. The emulsifier comprises unsaturated monoglyceride with the molecular formulas of CH2OOCRCHOHCH2OH and/or CH2OHCHOOCRCH2OH, wherein -OCR refers to a fatty acid group, and R refers to alkyl of C11-C23. Preferably, C18 acid in the fatty acid group comprises oleicacid and/or linoleic acid; and the weight percentage of C16 monoglyceride and C18 monoglyceride is (2:1)-(1:2). The emulsifier can be used for obviously improving the melting resistance of the low-fat ice cream.

A preparation technology of a pulp ice cream belongs to the technical field of cold drink manufacturing. The ice cream comprises raw materials of pulp, light cream, pure milk, purified water and ice cream powder. A raw material proportion is as below: 200 g of fruit granules, 200 g of light cream, 600 g of pure milk, 1000 g of purified water and 500 g of ice cream powder. The invention has beneficial effect that the ice cream has maintained fine and smooth mouthfeel, efficacies of cooling, preventing diseases, expelling toxin, clearing throat, promoting the secretion of saliva and beautifying, and also has tasty pulp flavor and health care effect.

The present invention discloses a beverage production machine (1, 110), a beverage production method, and a container (30, 122) for a product that is to be filled into a beverage production machine (1, 110). The invention aims to improve the hygiene of beverage production. By wirelessly reading out identification information and shelf-life information from an RFID tag (31, 123) in a container (30, 122) by an RFID reader (4, 121) of a beverage production machine (1, 110) can be ensured that only known products are used for the production of beverages, and only products that have not yet reached their expiration date. The invention further delegates the monitoring of the shelf-life of a product to the beverage production machine (1, 110), thus makes it more convenient to operate, particularly to refill. The invention is further directed to a machine for the production and delivery of products such as ice cream, frozen beverages or granita using a preparation packet (30, 122) associated with this machine in order to obtain the product comprises a product-containing tank (2, 112) which is provided with a tap (3, 115) for delivering the product and which contains an element (5, 131, 113) for cooling the product and a powered mixer element (6, 114) for stirring the product. The machine also comprises a control unit (7, 119) which is provided with means (4, 121) for acquisition of information relating to the shelf life of the product - once the latter has been obtained from the preparation - from information retention means (31, 123) which are associated with a preparation packet (30, 122), the control unit controlling operation of the machine according to said information acquired. A packet (30, 122) and a control method are also described.

Edible frozen product extruding machine of the type using cartridges (3) which contain the frozen product (4) provided with an extrusion nozzle (5) and which rest on a platform (2), inside which cartridge acts a piston (6) which can move vertically by means of its stem (7) from the machine's driving devices, which centres its characteristics on incorporating to said stem (7) a side stop (8) which, in the downwards motion of piston (6) acts on a rod (9) which is parallel to stem (7) against the tension of a spring (11), which rod (9) is joined to a support (15) for cone (15) or vessel which receives the ice cream dose, so that with each operational cycle of the machine, initially cone (15) approaches nozzle (5) until the product is level with its opening, at which time stop (8) carries support (13) down, gradually distancing the cone from the nozzle as the classic overfilling of the cone is achieved, so that the frozen product considerably extends beyond its opening.

A machine for producing ice-cream and the like provided with an outer boxlike housing and, within the boxlike housing, with a substantially cylindrical-shaped processing tub that extends into the boxlike housing, from the upper wall of the latter, while remaining coaxial to a substantially vertical reference axis; with cooling means adapted to cool the processing tub so as to bring and hold the content thereof at a temperature lower than 0° C.; and with a mixing member rotatably mounted within the processing tub about a rotation axis substantially coinciding with the reference axis of the tub; the mixing member being structured so as to mix the various ingredients that are poured into the processing tub, and so as to scrape at least the inner side surface of the processing tub to prevent the high viscosity mixture formed within the processing tub from stably adhering to the side wall of the tub; the machine for producing ice-cream and the like also comprising a containing collar which is dimensioned so as to be fitted in a stable, but easily releasable manner, in the processing tub, above the mixing member, and is structured so as to retain within the processing tub the high viscosity mixture that the mixing member tends to push upwards, along the side wall of the tub.

The invention belongs to the technical field of 3D printing forming and particularly relates to a 3D (Three-Dimensional) ice cream printer, a 3D ice cream printing method and a product thereof. The 3D ice cream printer comprises a printing platform, an X-direction driving device, a Y-direction driving device, a Z-direction driving device, a material spraying system, a protective hood and a main control device. The 3D ice cream printing method comprises the following steps of 1) printing basic layers consisting of outline lines and ice cream powder; and 2) printing the multiple stacked basic layers one by one, thereby obtaining the 3D printed ice cream. By virtue of the technical scheme provided by the invention, the technical problems of long time consumption and high cost of existing 3D food printing are solved. The 3D ice cream printer provided by the invention is novel in structural design and high in degree of automation, and can meet the demands of consumers on diversified ice cream food forms. According to the technical scheme provided by the invention, an ice cream shell printing method is used for solving the problem of printing one ice cream in a few minutes, thereby greatly reducing the printing cost.

The invention relates to ice cream and a preparation method thereof. The preparation method requires the following raw materials: 6-15% of skimmed milk powder, 13-18% of cane sugar, 1.5-4.0% ultra-fine microcrystalline cellulose, 0.31-0.85% of food additive and drinking water at the temperature of 50-70 DEG C, wherein the preparation method comprises the following steps: step S1100, weighing the raw materials, and stirring to form emulsion; and step S1300, cooling the emulsion till the temperature of minus 2 to six DEG C for congelation to form a semisolid. The invention further relates to ice cream, wherein the ice cream comprises ultra-fine microcrystalline cellulose.

The invention relates to a preparation method of strawberry powder, and belongs to the technical field of food processing. The preparation method comprises the four steps of sorting raw materials, preparing emulsion, homogenizing, spraying and drying. The method is simple in process and is suitable for the large-scale implementation; the prepared strawberry powder is favorable in color, excellent in flavor, high in nutritional value, and can be directly eaten or added into other products of beverages, ice cream and the like to be eaten.

The invention discloses a refrigeration control method of an ice cream machine. The ice cream machine comprises a freezing cylinder with a stirrer, a main refrigerating system and a control system. The main refrigerating system comprises a refrigerating loop formed by connecting a compressor, a condenser, a throttling device and an evaporator through a refrigerating pipeline. The control system controls the main refrigerating system to refrigerate ice cream in the freezing cylinder and controls the stirrer to perform stirring. The throttling device is an electronic expansion valve. The controlsystem is further used for acquiring a real-time forming degree value of ice cream materials in the freezing cylinder and controlling the valve opening degree of the electronic expansion valve through forming degree value feedback. The forming degree value is a forming value divided according to the forming degree in the hardness/or viscosity ice cream forming process of ice cream material liquidstate-solid mixed state-solid state-system setting; and the control system controls the valve opening degree of the electronic expansion valve to change along with the change of the forming degree value. The refrigerating capacity in the ice cream material forming process can be accurately controlled.

The soft ice cream with fresh durian pulp consists of sugar 30-50 weight portions, fresh durian pulp 10-40 weight portions, fresh milk 5-20 weight portions, vegetable fat powder 5-20 weight portions, guar gum 0.4-1.2 weight portions, sodium carboxymethylcellulose 0.1-0.6 weight portions, monoglyceride 0.2-1.2 weight portions, sucrose ester 0.2-1.2 weight portions, milk essence 0.05-0.6 weight portions, durian essence 0.1-0.5 weight portions, and drinking water 50-240 weight portions. The soft ice cream with fresh durian pulp has high nutritious value, contains durian protein in 3-6 %, fat in 3-4 % and vitamins, is especially suitable for women to eat, and possesses the health function of durian. It has unique taste and no bad smell of durian.

The invention discloses a novel ice cream maker. The novel ice cream maker comprises a raw material vat, an air intake pipe, a magnetic driving pump and a freezing vat, wherein a raw material outlet is formed in the bottom of the raw material vat; the air intake pipe is arranged in the raw material vat, the upper end of the air intake pipe extends to an opening in the upper end of the raw material vat and communicate with outside air, and the lower end of the air intake pipe is connected with the raw material outlet and a feed opening of the magnetic driving pump; and the raw material outlet is connected with the feed opening of the magnetic driving pump, and a discharge opening of the magnetic driving pump is connected with a feed opening of the freezing vat through a connecting pipe. Compared with the prior art, the ice cream maker disclosed by the invention is simple and compact in structure, few in parts and components and small in size; when the ice cream maker is cleaned, the magnetic driving pump works to inhale water, then the ice cream maker can be thoroughly cleaned, and the parts and the components do not need to be disassembled, so that the working strength is reduced; and besides, ice cream produced by the ice cream maker has the advantages of being high in puffing rate, fine and smooth in mouth feel and smooth.

The invention discloses a preparation method of insoluble egg protein aggregate particles as well as an application thereof and belongs to the technical field of food. According to the invention, the egg protein aggregate particles are prepared by a combined heat treatment-mechanical shearing technology. This kind of particles have very good suspension stability in water, and have approximately spherical shapes whose granule particle sizes are 0.03-3 microns. Moreover, this kind of particles have very good wetting properties that the particles can be rapidly re-watered after drying, and the re-watered colloid has viscosity and smoothness similar to those of the fat as well as sensory properties of the colloid. The egg protein aggregate particles disclosed by the invention are used as emulsifiers, thickeners, brighteners, turbid agents and stabilizers in the food systems, including beverages, coffees, salad sauces, ice creams and the like, so as to maintain sensory properties of the systems while reducing fat contents and improving added nutritional values.

The invention relates to a compound plant protein nutritional ice cream and a preparation method thereof, and belongs to the field of food processing. The compound plant protein nutritional ice cream is mainly prepared from compound plant protein, cream, sugar 2, stabilizers and water. The compound plant protein is prepared from soybean protein, peanut protein and walnut protein according to the mass ratio of 15-25 to 10-15 to 10-20. According to the ice cream prepared from the compound plant protein, after milk powder or milk is replaced with the compound plant protein, the protein content of the ice cream is improved, the cholesterol content of the ice cream is reduced, and the compound plant protein nutritional ice cream is rich in nutrition and healthier. In addition, the compound plant protein prepared after soybean protein, peanut protein and walnut protein are compounded according to the specific ratio has the functional characteristics of high cohesiveness, emulsibility, stability, water binding capacity, oil binding capacity, foamability and the like, and therefore the ice cream good in texture is still prepared even under the conditions that no emulsifying agents are additionally added in the ice cream preparing process and the use amounts of cream (fat) and stabilizing agents are remarkably decreased.