8 results about "Sweet food" patented technology

This invention relates to a confectionery composition and its preparation method. Specifically, the invention provides a confectionery composition comprising a chocolate syrup and chitosan and / or its derivatives, wherein the chocolate syrup contains fats, cocoa components, and emulsifiers, and optionally sweeteners and optional dairy products; wherein, based on 100 parts by weight of the total chocolate syrup, the chitosan and / or its derivatives comprise 0.5 to 10.0 parts by weight, and the water content of the chitosan and / or its derivatives is ≤10%.

The invention relates to a method and a device for demolding at least one confectionery article (2) from a mold, which is to be demolded by means of a gripping arrangement (5) in an upside-down position by moving the confectionery article out of a cavity (4) of the mold (3), wherein the gripping arrangement (5) comprises at least one suction element (6) with which the upward-facing, substantially flat bottom (32) of the confectionery article (2) is drawn in by means of a vacuum, wherein before or after the suction element (6) has drawn in the bottom (32) of the confectionery article (2), an additional release movement is generated, which introduces alternating forces into the confectionery article (2), which produce deformations in the confectionery article (2) that extend to its outer boundary layer and reduce its adhesive force at the contact surface of the cavity (4).and wherein the confectionery item (2) is then completely removed from the cavity (4) by the suction element (6) and transferred upside down by switching off the negative pressure.

The utility model relates to the technical field of termite trapping equipment, in particular to a termite trapping and killing integrated device which comprises an outer cylinder, a trapping cavity used for collecting termites is formed in the outer cylinder, a cover plate is installed on the top of the outer cylinder, and a plurality of trapping openings allowing the termites to enter are formed in the outer side of the cover plate. The inner wall of the trapping cavity is provided with a plurality of ultraviolet lamps capable of killing termites, the ultraviolet lamps are externally connected with a control switch through wires, the control switch controls the ultraviolet lamps to be turned on and turned off, and the inner side of the bottom of the outer cylinder is provided with a termite trapping agent used for trapping the termites. According to the termite trapping and killing integrated device, through multiple trapping design, the attraction effect on termites is remarkably improved. The termite trapping agent arranged on the inner side of the bottom of the outer cylinder can emit specific smell and generate strong attraction to termites; and a sweet coating is arranged on a pine plate of the bait assembly in the middle of the trapping cavity, so that the attraction to the termites fond of sweet food is further enhanced.

The invention discloses a dessert baking parameter dynamic regulation and control method based on dessert appearance image analysis, and relates to the field of intelligent regulation and control, and the method comprises the steps: setting a temperature sensor, an infrared thermal imaging sensor and a pressure sensor, and respectively marking the temperature sensor, the infrared thermal imaging sensor and the pressure sensor as environment sensing units; establishing a baking chamber environment reference model, and calculating a characteristic response coefficient of each sensor according to a preset appropriate threshold value; environment data of the baking chamber are collected in real time, when the temperature parameter exceeds a threshold value, the slope variation of a temperature sensor response curve is analyzed, and the abnormal degree of the environment parameter is evaluated; synchronously analyzing the thermal distribution gradient of the infrared thermal imaging sensor, and judging the influence weight of dessert distribution on the temperature field; and dynamically correcting the adjustment strategy based on the pressure sensor data and the abnormal evaluation result, and generating an anti-interference control instruction. Through multi-azimuth data collaborative analysis of the temperature sensor, the heating power sensor and the pressure sensor, the false triggering rate of the regulation and control system is reduced, and the accuracy and energy efficiency balance of temperature regulation of the baking chamber are improved.

A method of recovering ingredients of a frozen confection product, the recovered ingredients being used to make a subsequent frozen confection product wherein the frozen confection product comprises a frozen aerated confection of a first phase and a solid fat-based confection of a second phase, the method comprises the steps of: a) processing the frozen confection such that the first phase becomes flowable but wherein the second phase remains in a solid state; subsequently b) sieving the processed frozen confection such that the first phase passes through the sieve and the second phase does not pass through the sieve; followed by c) recovering the first phase and / or the second phase; followed by d) manufacturing a subsequent frozen confection product from an ingredient comprising at least a portion of the recovered first phase and / or second phase.

A feed bar assembly 100 for smoothly transporting confectionery mould trays 105. The assembly includes two feed bar sets 110, 115 each having a pair of elongated feed bars 120, 130. Each elongated fee

The invention discloses a dessert. The dessert is characterized by comprising more than five kinds of sugar substitutes and other ingredients. And according to different other ingredients, a corresponding process is adopted for processing.

The present utility model relates to a durian (Durio zibethinus) fruit leather product. The durian fruit leather product comprises a composition comprising durian fruit, cornstarch, citric acid as a pH adjuster, and sodium metabisulfite as a preservative, and confectioners’ sugar confectioners’ sugar to prevent sticking among fruit leather products. The composition addresses the need for a shelf-stable, healthier, and commercially viable alternative to conventional snack foods, while retaining the distinctive tropical flavor of durian.