22 results about "Star jelly" patented technology

The invention provides a jelly foreign matter deep learning detection method based on multi-mode intelligent sensing data driving, and the method comprises the steps: obtaining an original image of jelly, and generating a cross-view light field matrix through a polarized light compensation algorithm and synchronous triggering time sequence control; a cross-view light field matrix is obtained, the attenuation path of each light ray is reversely tracked in the jelly volume direction, and the foreign matter shielding probability is calculated in combination with a sugar degree-absorbance curve in a material library; foreign matter existence probability thermodynamic diagrams are generated in the three physical levels respectively, and a three-dimensional centroid probability field is obtained; and dynamically compressing a three-dimensional centroid probability field analysis time window according to the passing speed of the current production line jelly, comparing misjudgment cases of the same kind of jelly in a historical library, and adjusting a judgment threshold value of a corresponding space level to obtain a real-time judgment instruction set with production line parameter adaptability. Through deep cooperation of multi-mode light field perception and cross-level probability modeling, the technical breakthrough of full-dimensional foreign matter detection of jelly products is realized.

The invention provides pure water purification equipment for jelly production. The pure water purification equipment comprises a shell, wherein a filter cavity and an evaporation cavity are formed in the shell; the filtration treatment structure is arranged in the filtration cavity, the filtration treatment structure comprises a pretreatment structure, a wastewater treatment structure and a permeation filtration structure, a condensation structure is arranged in the filtration cavity, and the permeation filtration structure corresponds to the pretreatment structure and the wastewater treatment structure; the evaporation treatment structure is arranged in the evaporation cavity, the evaporation treatment structure comprises a heating structure, an exhaust structure and a stirring structure, and the stirring structure corresponds to the heating structure and the permeation filtering structure. According to the pure water purification equipment for jelly production disclosed by the invention, water can be subjected to filtration purification and evaporation purification, so that the purification effect of pure water is improved, and the relatively high temperature of evaporation purification can also achieve a certain sterilization and disinfection effect on the pure water, so that the working intensity of subsequent sterilization and disinfection is reduced.

1. Name of the product in this design: Jelly Cup (Large Grid Orange Berry Trouble). 2. Purpose of this design: A bottle for holding jelly. 3. The key design elements of this product are the combination of shape, 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. Design 1 is designated as the basic design.

The utility model discloses an emulsifying and stirring device, which relates to the technical field of jelly emulsifying and stirring and comprises a stirring container, a motor is fixedly connected to the middle of the top end of the stirring container, three support frames are uniformly and fixedly connected to the bottom end of the stirring container, and a stirring propelling device is arranged in the middle of the inner side of the stirring container. The middle part of the bottom end of the stirring container is fixedly connected with a discharging pipe. The output propelling assembly is driven to rotate through transmission of the transmission column and the output propelling assembly, output can be performed through rotation of the spiral blades, the output speed of raw materials in the stirring tank is increased, the output efficiency of the stirring device is improved, the output path of the raw materials can be increased through spiral guiding of the spiral flow guide paddle, and the stirring efficiency is improved. The reaction time between raw materials can be prolonged, the emulsifying effect is improved, the rotating shaft can rotate when revolving around the driving column through cooperation of the rotating column and the rotating shaft, the materials in the stirring tank are stirred more uniformly and fully, and the stirring effect of the device is improved.

A method for producing jelly bobas includes steps providing an apparatus for producing jelly bobas comprising a tank, a cutting set and a pool, wherein the tank comprises a main body and a bottom plate, the bottom plate comprises a plurality of holes and the cutting set is positioned under the bottom plate; continuously pouring a gel into the tank, wherein the gel has a viscosity ranged between 25000 and 95000 cps at 6 rpm or between 30000 and 180000 cps at 3 rpm as measured with LV-4 spindle of Brookfield Viscometer; the gel continuously passing through the plurality of holes by means of a gravity thereof; the cutting set continuously cutting off the gel passed through the plurality of holes in a rotation manner for continuously forming a plurality of jelly bobas; and the pool receiving the plurality of jelly bobas and a solidifying agent contained therein shaping the jelly bobas.

1. The name of this design product: Label (Grass Jelly Flavored Jelly). 2. Purpose of this design product: This design product is used for packaging food. 3. The key point of the design of this 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. 5. This design product is a flat product and other views are omitted.

1. Name of the product in this design: Cup (Jelly Sea Red Wine Champagne Cup). 2. Purpose of this design: For use in cups. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the key design points: Design 1 3D view. 5. Design 1 is designated as the basic design.

The purpose of the present invention is to provide a food product provided in a tightly packed state that is solid and does not impair flavor, the food product being such that the savoriness, flavor, taste, and aroma inherent to an incorporated luxury-good alcohol spread in the mouth, and food product containing a gel composition that contains a health-oriented functional component. An alcohol-containing jelly according to the present invention is directly consumed from a tightly packed pouch container, the alcohol-containing jelly being characterized by comprising an alcoholic beverage, a functional component, a gelling agent, an additive, and water, and furthermore being characterized in that: the functional component includes a collagen peptide and an animal placenta; the additive contains citric acid, a flavoring, and a sweetener; the alcoholic beverage content is 10-95 mass% with respect to the entire alcohol-containing jelly; the functional component content is 1-10 mass% with respect to the entire alcohol-containing jelly; and the volatilization amounts of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, are 1.6-2.0 times greater at 37°C than at 30°C.

The invention discloses hippophae rhamnoides fruit jelly and a preparation method thereof, and relates to the technical field of food. The hippophae rhamnoides fruit jelly is prepared from the following components in parts by weight: 1.5 to 3 parts of trehalose-embedded hippophae rhamnoides fruit powder, 8 to 15 parts of compound colloid, 65 to 87 parts of water and 0 to 16 parts of other auxiliary materials, the compound colloid is prepared from konjaku flour, carrageenan and citrus pectin according to the mass ratio of (4 to 6): (4 to 6): (0.3 to 0.5). According to the sea-buckthorn jelly, the content of vitamin C can be obviously increased, the average size of ice crystals and the oil precipitation rate are reduced, and the flavone release half-life period is effectively prolonged.

The invention belongs to the technical field of biology, and particularly relates to an anti-ulcer product based on wood frog fertilized eggs and a preparation method and application of the anti-ulcer product based on the wood frog fertilized eggs. The active ingredient of the anti-ulcer product is one or more of wood frog fertilized egg active peptide, wood frog fertilized egg freeze-dried powder and wood frog fertilized egg protein; the amino acid sequence of the wood frog fertilized egg active peptide is as shown in SEQ ID NO: 1. The anti-gastric ulcer product is based on jelly colloidal wood frog fertilized eggs with good water absorption and elasticity, and can effectively realize covering film protection on damaged gastric mucosa, repair ulcer surfaces and quickly recover gastric motility.

The utility model provides a quick jelly cooling device, and belongs to the field of food processing. The problem that in the prior art, single-face air spraying can only blow the surface of jelly from one direction, it is difficult to guarantee that the whole surface, especially the side faces, the bottom and other parts of the jelly are subjected to comprehensive and uniform air covering, and consequently water spots are left is solved. The quick jelly cooling device comprises a water cooling bin tank and is characterized in that a slant lifting material belt is arranged on the rear side of the inner end of the water cooling bin tank and penetrates out of the water cooling bin tank. The jelly water-cooling device has the advantages that after finished jelly is put into the water-cooling bin groove to be cooled, the springing net panel is driven by the vibrator to springing regularly, so that the jelly is slightly turned under the driving of the springing net panel, all the surfaces are in full contact with drying airflow, the drying range is expanded, the drying effect is improved, and water stain residues are avoided.

The utility model relates to the technical field of jelly filling equipment, in particular to a device for reducing solid particles before laboratory mouse jelly filling, which comprises a filling box, a filter assembly fixed in the filling box and used for filtering the solid particles, and a filter assembly fixed in the filling box and used for filtering the solid particles, the jelly filling machine is provided with the filtering assembly, the operation of an existing jelly filling process is designed and optimized, a V-shaped gap type metal filter screen (wedge-shaped screen) is additionally arranged in the filling box, meanwhile, a detachable cleaning brush is arranged, and the cleaning mechanism is used for cleaning the filtering assembly. Solid particles in liquid are removed and fluid is purified before jelly is filled, meanwhile, a certain distance is reserved between the filter screen and the side face and the bottom of the filling box, more jelly liquid can be conveniently filtered, and therefore the solid particles in finished jelly products are reduced, the sensory quality of the jelly is improved, and customer experience is guaranteed.

To provide a retort jelly rice porridge that can reduce the time for aging after manufacture while maintaining the original taste of rice and ease of swallowing and a method for producing the same.SOLUTION: A retort jelly rice porridge contains deacylated gellan gum of 1 part or more and 2.5 parts or less relative to native gellan gum 1 part, and contains calcium ions of 0.005 part or more and 0.035 part or less relative to the deacylated gellan gum 1 part.SELECTED DRAWING: None

The invention discloses jelly-type fermented bean curd and a preparation method thereof, and belongs to the technical field of processing of jelly-type fermented bean curd, and the preparation method comprises the following steps: S1, preparing the proportion of fermented bean curd primary pulp which comprises bean curd blocks and seasoning soup; and S2, adding the gel and the preservative which are proportioned into the bean curd puree, and stirring and mixing the mixture through a stirring device. According to the invention, the gel is added, the fermented bean curds are made into semi-solid jelly, and 5-50g of independent small packages are adopted, so that consumers can directly tear the packages to eat the fermented bean curds without tableware, the portability, hygiene and eating convenience of the product are remarkably improved, the fermented bean curds are particularly suitable for scenes such as travel, office and outdoor, and meanwhile, 0.01-0.1 part of preservatives (optional) are added, so that the fermented bean curds are more convenient to eat. And a pasteurization process at 70-85 DEG C is combined, so that the growth of microorganisms is effectively inhibited, the shelf life of the product is prolonged, meanwhile, the damage of high-temperature sterilization to flavor and texture is avoided, and the safe storage and transportation of the product at normal temperature are ensured.

The utility model relates to the technical field of jelly forming, and discloses a jelly forming device which comprises a supporting plate, a conveying mechanism, an L-shaped plate, a cooling mechanism, an electric material taking mechanism and a backflow mechanism, the conveying mechanism comprises a supporting frame fixedly connected to the top of the supporting plate, and a driving motor is fixedly installed in the supporting frame; the top end of an output shaft of the driving motor is fixedly connected with a rotating shaft, the surface of the rotating shaft is fixedly connected with six transverse plates. By arranging the conveying mechanism, the effect of automatically conveying jelly can be achieved, the personnel cost is reduced, the efficiency is improved, by arranging the electric material taking mechanism, the effect of conveniently and automatically falling out the jelly can be achieved, the integrity of taking out the jelly is enhanced, the complexity and the damage of manual taking out are reduced, and by arranging the backflow mechanism, the working efficiency is improved. And the effect of recycling cooling water can be achieved, waste of water sources is reduced, and the environmental protection property is improved.

1. The name of the design product: jelly cup (190g diamond ripple cup). 2. The use of the design product: for containing jelly. 3. The design points of the design product: in shape. 4. The picture or photo that best shows the design points: perspective view. 5. The white liquid in the design picture is the content of the jelly and does not belong to the protected design.

The utility model discloses a jelly forming device, including lower mould and upper mould, the lower mould is connected with upper mould through the hinge, can open and shut, the lower mould bottom bolt installation has the base. The utility model discloses through setting the mould cavity and the jelly cup matched with it on the lower mould, through the preforming mould directly solidifies the jelly required, avoids the damage of secondary cutting to jelly, in addition sets up electric push rod, center jacks and edge jacks, can with jelly eject the jelly cup solidification forming together, and adopts non - contact type stripping, alleviates the growth of bacteria, sets up a plurality of jacks at the bottom of jelly cup, ensures that the jacking force is even, through the upper baffle and lower baffle of setting, divide the cooling cavity into three independent water layers of upper, middle and lower, injects the water of different temperature respectively, forms temperature gradient, and then adapts the physical property that the top solidifies first when jelly solidification, the bottom solidifies late, avoids jelly deformation or delamination cracking.

The invention discloses anti-bubble jelly filling equipment, and relates to the technical field of jelly filling. The anti-bubble jelly filling equipment comprises a machine body, a filling mechanism, a defoaming mechanism and a rotary feeding mechanism installed at the bottom of an inner cavity of the machine body, a gland packaging device is installed on the side of the surface of the machine body, a discharging mechanism is installed on the side of the bottom of the inner cavity of the machine body, and the filling mechanism comprises a storage bin and a pump body. A hydraulic rod is detachably and fixedly installed on the inclined plane of the bottom of the storage bin, a supporting plate is fixedly connected to the telescopic end of the hydraulic rod, a tubular filling head is fixedly installed on the side of the surface of the supporting plate, the defoaming mechanism comprises a support and a strip-shaped guide rail, and an arc-shaped plate is slidably installed in the strip-shaped guide rail; an ultrasonic generator is fixedly mounted on the side of the bottom of the arc-shaped plate, so that the anti-bubble purpose is achieved, bubbles can be treated, bubbles in jelly are reduced, the taste of the edible jelly is not affected, and filling is convenient, safe and reliable.