13 results about "Star jelly" patented technology

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.

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. 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 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.