13 results about "Liquidised food" patented technology

This liquid food contains dead cells of a useful bacterium and a vegetable oil / fat. In the liquid food, the concentration of the dead cells of the useful bacterium is 50 (million / 100 mL) or more, and the concentration of the vegetable oil / fat is 0.1 mass% or more.

Systems for controlled heating and / or agitation for liquid food or beverage product creation are disclosed. A dis- penser (400) for producing a food or beverage liquid product from a frozen contents (120) in a receptacle (110, 1700) includes a chamber configured to hold a receptacle containing the contents and a dilution liquid inlet configured to supply a dilution liquid to the interior of the receptacle. The dispenser also includes a perforator (1720) configured to perforate the receptacle (1700) and form a product outlet from the receptacle for the liquid product and an agitator configured to impart motion to the receptacle (110, 1700) and / or the contents in the receptacle that increases a flow path from the liquid inlet to the product outlet taken by at least a portion of dilution liquid, when supplied, relative to a flow path from the liquid inlet to the product outlet taken by the portion of dilution li- quid without the imparted motion.

A containerized liquid or paste-like food composition is provided that, by dispersing it in water, allows for the preparation of a viscous liquid food without heating. Specifically, the containerized liquid or paste-like food composition comprises a liquid or paste-like food composition containing pregelatinized cross-linked starch, oil and fat, and water, and a container for containing the liquid or paste-like food composition, wherein the content of the oil and fat relative to the total amount of the liquid or paste-like food composition is 10% by mass or more, and the content of the water relative to the total amount of the liquid or paste-like food composition is 10% by mass or more and 60% by mass or less.

The application provides a kind of liquid food straw sucking difficulty prediction method based on rheological test, the characteristic flow curve of liquid food sample is measured by steady flow test, respectively Carreau-Yasuda model or Casson model (if it is yield type fluid) fitting is carried out, and the predicted flow Q of straw is calculated c , then Herschel-Bulkley model fitting is carried out, and the consistency index K h , power law index n, Herschel-Bulkley yield stress τ h (if it is yield type fluid) is obtained.According to the equation of pipe flow flow, τ R Is calculated and substituted into Herschel-Bulkley model, and the apparent viscosity corresponding to shear rate is obtained, then the prediction model is constructed to predict the liquid food straw sucking difficulty, replace the traditional sensory evaluation method, and provide new ideas for food enterprise research and development decision.

The disclosure relates to a handheld device for manual dispensing of food product, e.g. sauce, mayonnaise, ketchup, mustard, topping, etc., in fluid form. The device comprises a container made of food-grade material configured to be filled with food product to airtight contain food product and to enable food product to be discharged and to be refilled with food product when emptied of food product; an inner piston detachably arranged and slidable inside the container, an elongated housing configured to be securely held in one hand and be detachably attached with a first end to the container; a discharge valve nozzle; a handle; pressure means; a pump chamber, and a first check valve.

To provide a sealed package having good appearance for storing fluid food easily at a low cost.SOLUTION: A sealed package for storing fluid food includes a bottom surface part, an upper surface part and a main part which is disposed between the bottom surface part and the upper surface part and includes a plurality of side wall parts. An area of a bottom surface panel is different from an area of a quadrangle Q of an upper surface, and the area of the quadrangle of the upper surface is, on a reference surface P, acquired by projecting an upper surface panel along a longitudinal direction. The reference surface is parallel to the bottom surface panel, crosses the package, and includes at least one of contour edges of a peripheral contour of the upper surface.SELECTED DRAWING: Figure 5

DEPCT6922 / 01 / 2569 The purpose of this invention is to provide food, in liquid form, packaged in a container. A convenient, delicious, and easy-to-make container for regular consumption, this invention provides food. Liquids of various types of liquids, which include (a) liquid components that are more than 70 percent by (a) the weight of the oil and / or fat, and (b) the liquid composition, which differs from the liquid composition of (a) As defined above, with viscosity ranging from 1 to 2000 millipascals•seconds in liquid food types. Multiple liquids; each liquid component is individually packaged;

This utility model belongs to the field of milk filling and discloses an auxiliary venting device for filling tall cup milk. It includes a support frame and at least one set of cup body extrusion components detachably mounted on the support frame. The cup body extrusion components include a first extruder and a second extruder, which form a cup body conveying channel. The distance between the extrusion working positions of the first and second extruders is less than the lateral dimension of the cup body. The two extrusion working positions can extrude relative pressure on the cup body, causing the cup body to deform and forcibly raise the milk level in the tall cup to the rim, thus expelling the air from the original milk level to the rim. Heat sealing is then completed under the extrusion state. After the cup wall springs back to its original shape, a negative pressure adsorption effect is formed inside the tall cup, causing the sealing film to automatically sink downwards and adhere tightly to the liquid surface, resulting in a smoother sealing film surface and solving the problem of physical swelling. This device is suitable for the liquid food filling industry.

1. The name of the design product: liquid food packaging cover. 2. The use of the design product: independent packaging of liquid food such as jelly. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: design 2 perspective view. 5. Design 1 rear view, left view, right view are the same as design 1 front view, omit design 1 rear view, left view, right view; Design 2 rear view, left view, right view are the same as design 2 front view, omit design 2 rear view, left view, right view. 6. Design 2 is designated as the basic design.

The present invention relates to a cleaning system (10) for cleaning a filling machine configured to fill packages with a liquid food product. The cleaning system comprises a cleaning module (100), a foam supply module (200), a water supply module (300) and a water pump (400). The water pump is configured to pressurize the water supplied to the cleaning module or to the foam supply module from the water supply module. The cleaning system further comprises a control unit (500) configured to control an operational state of the water pump based on a reading from a water flow meter (310) in the water supply module or on a reading from an air flow meter (230) of the foam supply module.

The application relates to the technical field of enzyme engineering, and particularly discloses a phytase mutant and application thereof. The phytase mutant T273K with improved heat resistance is obtained through rational design and site-directed mutagenesis based on a Tuberinflata phytase. The mutant has obvious improvement in heat stability and catalytic capacity relative to the mutant before the mutation; the relative enzyme activity is 69.4% after incubation at 60 DEG C for 90 min, which is 20.4% higher than that of WT; the specific activity is about 77.78% higher than that of WT, the catalytic efficiency k cat / K m is 50.56% higher than that of WT; and the enzyme activity retention rate reaches 33.8% under 10% salt. The phytase mutant T273K has the comprehensive characteristics of salt resistance and heat resistance, can better play the effect of enzymatic hydrolysis of phytic acid in the food processing process, can significantly reduce the turbidity caused by phytic acid in liquid foods such as soy sauce, vinegar and cooking wine, thereby improving the product quality, and has a wide application prospect.

The present invention provides a device (100) for supplying a flow of agitated food containing particles in a liquid. The device (100) is A product tank (124) configured for buffering food, wherein the bottom (108c) of the product tank (124) is cone-shaped; A stirrer (110) is placed inside a product tank (124), and the stirrer (110) includes a shaft (118) extending along a main shaft (A) and a stirring device (126). Equipped with, The stirring device (126) comprises outer and inner helical members (130, 132), The radii (R1, R2) of the outer and inner helical members (130, 132) gradually increase from the bottom (130b, 132b) to the top (130a, 130b) of the outer and inner helical members (130, 132). The bottoms (130b, 132b) of the outer and inner helical members (130, 132) are connected to the lower end of the shaft (118) via the respective first and second connecting members (134a, 134b). The outer helical member (130) is connected to the first connecting member (134a) at a first radial distance (D1) from the shaft (118), and the inner helical member (132) is connected to the second connecting member (134b) at a second radial distance (D2) from the shaft (118), where the second radial distance (D2) is shorter than the first radial distance (D1).

1. The name of the design product: three-dimensional liquid food sterilization equipment. 2. The use of the design product: the design product is used as food sterilization equipment. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view. 5. The bottom of the design product is not easily visible or not visible during use, and the top view is omitted.