559 results about "Ice Creams" patented technology

A novel method of preparing an aqueous dispersion of non-uniform polyurethane particles which comprises (a) preparing at least two isocyanate-terminated polyurethane prepolymers having different hydrophilicities; (b) preparing a uniform mixture of said prepolymers; and (c) dispersing the mixed prepolymers in an aqueous medium. The resulting dispersion of the prepolymers may optionally be chain extended. This method enables the preparation of core-shell particles as well as particles of other morphologies, including “raspberry”, interpenetrating network, “salt-and-pepper”, “ice-cream cone” and particles of gradient composition. Similarly, an aqueous dispersion of two different polyurethane polymers may be obtained by first preparing at least two different isocyanate-terminated polyurethane prepolymers, preparing a uniform mixture of such prepolymers and thereafter dispersing the mixture in an aqueous medium.

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.

A method and device for rapidly changing at least one of the temperature and the state of a liquid in a container is provided. The container is rapidly rotated about its longitudinal axis. A source of a thin film of a medium having a different temperature than the liquid in the container is provided to thermally affect the container while rotating the container. The container is positioned at an angle to the horizontal of less than 45°, and the position of the container with respect to the thin film source is controlled by angling the axis of the container skewed from the axis of the rotating mechanism. The device can be used to cool liquids such as beverages, warm liquids such as infant formula, and / or make ice cream.

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.

The present invention relates to a multi-colored baked cake cone typically for holding ice cream or other confection novelties. This cone is made of a dough bi-layer that includes at least a first layer of a conventional cake dough that contains sugar and a second layer of a modified cake dough that imparts at least one color other than brown to the cone after baking. The cone is typically associated with a sleeve that is at least partially transparent to display the multicolor cone.

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.

An improved ice cream blending apparatus has a hopper support system that incorporates a hopper guidance mechanical linkage that supports the linear motion of the hopper and translates non-linear circular motion of the operating handle into the linear motion of the hopper.

A process for manufacturing a frozen aerated confection is provided, the process comprising the steps of: a) producing a mix comprising water, a fat component in which at least 35% by weight of the fatty acids in the fat component are polyunsaturated fatty acids, protein and sweetener; b) homogenising and pasteurising the mix; and c) freezing and aerating the mix in an ice cream freezer to form a partially frozen aerated confection; characterized in that after step c), the partially frozen aerated confection is further frozen in a low temperature extruder.

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 discloses a lotus root ice cream and a production method thereof. The ice cream consists of 5-15 percent of skim milk powder, 15-20 percent of white granulated sugar, 5-10 percent of cream, 15-20 percent of lotus root pulp, 0.15-0.25 percent of monoglyceride, 0.05-0.15 percent of sodium alginate, 0.05-0.15 percent of CMC, 0.05-0.1 percent of carrageenan, and proper amount of drinking water. The production process includes the steps of preparation of lotus root pulp, mixed formulation of raw materials and auxiliary materials, homogenization, sterilization, cooling, aging, congealment, filling and forming, hardening, etc. Compared with the traditional ice cream, the ice cream containing the lotus root pulp has not only cool and delicious flavor, but also dual functions of nurishing and health care, as well as efficacies of nourishing and health care including temperature reduction, summer heat relieving, heat clearing, blood cooling, stasis eliminating, thirst quenching, and the like. The ice cream satisfies the requirements of people on the health care function of ice cream at present.

A machine for producing and dispensing liquid and semi-liquid consumer food products such as ice cream, whipped cream, yogurt and the like, comprises a container (3) for a basic product of the consumer food product, a feed and treatment circuit (4) for the basic product comprising a feed pump (8), dispensing means (11) positioned at an outfeed end of the feed and treatment circuit (4), and a washing device (18) used to introduce, in alternate steps, into the circuit (4) a flow of fluid in the liquid state or in the steam state to allow feed and treatment circuit (4) washing and sanitizing. There is a central processing unit (32) which controls and regulates the various washing and sanitizing steps.

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.

A modified polypropylene has a melt flow rate of 0.1 to 10 g / 10 min, a melt tension of 3 to 20 g and a gel fraction, as determined by boiling paraxylene extraction, of 0.01 to 25% by weight. The modified polypropylene, a process for preparing the modified polypropylene, and a modified polypropylene composition containing the modified polypropylene are capable of producing a foamed product having excellent foam properties and food hygienic qualities. The foamed product obtained from the modified polypropylene or the modified polypropylene composition is lightweight, highly rigid and excellent in chemical resistance and food hygienic qualities, and hence it can be used for food packaging containers and trays, particularly containers of noodles or ice cream and trays of fish or meat, for which polystyrene has been heretofore used.

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.

The invention discloses a method for preparing a natural resistant banana starch, which comprises following steps: processing banana; scalding to soften; beating, and separating the peels and the pulp to obtain pulp; blending; homogenizing and spray-drying; etc. By adopting the green banana as the raw material, the product is milk white to whitish yellow fine granules with loose structure. The preparation method has simple steps, high retention rate of the resistant starch up to 90% by adopting the spray-drying method, and greatly reduced processing cost. The banana powder prepared by the method is mainly used for moderate-low temperature processed food, such as ice cream or cake, etc., or for flavorings, dairy products or beverages as a food thickening agent, thus improving the consistency, the opacity and the suspension rate of product besides exerting the special physiological effect of banana, and improving the food quality and the processing process.

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.

Provided is a preparation method and device of personalized nano ice cream. Liquid nitrogen and ice cream raw materials are injected into a material container installed in a rotating-revolving mixer in a jet mode, the container containing the liquid nitrogen and ice cream raw materials performs high-speed revolution and rotation in a revolution track through the rotating-revolving mixer. Therefore, revolution energy having powerful accelerated speed is produced, meanwhile rotation makes the materials in the container to produce convection, accordingly full stirring, dispersion and defoaming within short time are achieved, and uniformly distributed nano ice crystals are efficiently formed. High-speed revolution and rotation mixing make the milk fat globules in the ice cream raw materials smaller and more uniformly emulsified, and finally a stable nano ice crystal-milk fat globule-microbubble structure is formed. The material container utilizes a container adapter for placement, common ice cream can be placed in a machine for direct processing, and container cleaning and waste are completely avoided. The production process is simple and stable, no stabilizer nor emulgator is needed in the preparation process, and the made ice cream has a fine and smooth taste and strong milk fragrance and is more natural.

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.

An ice cream maker including a canister for holding a mixture of ingredients used to make ice cream, a dasher which fits inside the canister and a drive mechanism for rotating the dasher. The ice cream maker includes an outer bucket formed using individual slats of wood which to provide a generally cylindrical or other shape bucket having inside walls and having a generally circular bottom portion. An insert made of a plastic material is configured to mate with the inside walls and the bottom for holding a freezing mixture into which is inserted the canister with ingredients used to make ice cream.

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.