109 results about "Whole milk" patented technology

The present invention discloses a CBP lysine children growth milk powder and a preparation method thereof, and belongs to the technical field of milk powder, the CBP lysine children growth milk powder comprises the following components by mass: a wet process part: 575 parts of whole milk powder, 175 parts of dried skim milk, 175 parts of isomaltooligosacharide (type 50) powder, 30 parts of polydextrose, 28 parts of edible plant blend oil, 4 parts of milk mineral salt, and 13.7 parts of a compound children modified milk powder three-nutrition enhancer; cBP lysine is cooperated with bifidobacterium and seven traditional Chinese medicine extracts, DHA and ARA are accurately proportioned, the calcium absorption efficiency and the intestinal colonization capacity of probiotics are remarkably improved, a three-step mixing method is combined with a two-way shearing low-temperature technology, rapid and uniform mixing is achieved, the activity of the probiotics and the stability of DHA are reserved to the maximum extent, high uniformity of products is ensured, and the product quality is improved. The low-moisture wet-process base powder inhibits moisture absorption of traditional Chinese medicine components, nitrogen protection blocks oxidation in the whole process, the shelf life is prolonged, and the reconstituability is improved.

The invention discloses sheep colostrum immune globulin powder and a preparation process thereof, and relates to the technical field of protein powder. The sheep colostrum immune globulin powder is prepared from the following components in parts by weight: 200 to 250 parts of a sheep colostrum raw material, 350 to 400 parts of whole milk powder, 330 to 370 parts of skimmed milk powder, 30 to 50 parts of prebiotics, 8 to 12 parts of acerola cherry powder, 0.8 to 1.2 parts of lactoferrin, 0.4 to 0.6 part of N-acetylneuraminic acid and 0.3 to 0.5 part of probiotics. Diversified nutritional requirements of a human body are fully considered, various nutritional ingredients are matched with one another and have a synergistic effect, the nutritional ingredients can be better absorbed and utilized by the human body, comprehensive nutritional support is provided for consumers, and the requirements of daily nutritional supplement, physique enhancement, immunity improvement and the like are met.

In accordance with the present invention, novel Bacillus strains are provided, more specifically, Bacillus strains that have extracellular hydrolase activity and that exhibit reduced malodor after incubation at least 25°C for at least 5 days in lactose-free whole milk samples compared to uninoculated lactose-free whole milk samples, compositions comprising these strains, and methods of using the novel Bacillus strains are provided.

The invention discloses a single-cluster bergamot mooncake. The mooncake comprises a mooncake crust, stuffing wrapped by the mooncake crust and core stuffing wrapped by the stuffing. The mooncake crust comprises the following components in parts by mass: 10-15g of wheat flour; 1-2g of Dancong raw tea powder; 1-2g of milk butter oil; the stuffing is prepared from the following components in parts by mass: 20 to 40g of starch; 20 to 40g of malt syrup; 20 to 40g of whole milk powder; 20 to 40g of eggs; 20 to 40g of salted egg yolk; 20 to 40g of coconut milk; 20 to 40g of drinking water; and the stuffing comprises the following components in parts by mass: 5-12g of fingered citron paste.

The invention discloses a milk-flavored beverage rich in bubbles and a preparation method thereof, and belongs to the technical field of milk beverage processing. The milk-flavored beverage comprises the following components in parts by weight: 8-12 parts of white granulated sugar, 0.5-1 part of whole milk powder, 2.5-4 parts of fruit juice, 1.5-2 parts of an acidity regulator, 0.2-0.25 part of sodium citrate, 0.4-0.7 part of a compound thickening stabilizer and 80-87 parts of water. The compound thickening stabilizer is sodium carboxymethyl cellulose and pectin. According to the scheme, bubbles are generated by utilizing solubility change and cold and hot change from high pressure to low pressure, abundant bubbles can be introduced into the milk-flavored beverage under the condition that carbon dioxide gas is not added, the taste level of the beverage is increased, the interestingness and enjoyment of drinking are improved, meanwhile, the bubble taste and the flavor of the milk-flavored beverage are mutually coordinated, and the beverage has a good taste. The fresh and cool air bubbles and the faint scent taste are realized.

The utility model provides a sealed stirring mechanism for milk making machine relates to milk making machine technical field, including milk powder box, bottom seal and stirring shaft, the top surface of milk powder box is equipped with the powder storage groove, the bottom surface of milk powder box is equipped with stirring transmission groove, be provided with first communication between stirring transmission groove and powder storage groove Department, bottom seal is sealed and is arranged in stirring transmission groove, be provided with the second communication of coaxial distribution with first communication on bottom seal, the upper portion rotation is connected on first communication of stirring shaft, and sealed setting has upper seal structure between stirring shaft and first communication, the upper end of stirring shaft extends to powder storage groove in first communication, the lower portion rotation is connected on second communication of stirring shaft, sealed setting has lower seal structure between stirring shaft and second communication, the lower end of stirring shaft passes through second communication and realizes the rotation of stirring shaft with the cooperation of the drive component on the machine body. The utility model has the advantages of convenient with the whole milk powder box is thrown into water and is directly cleaned, improves the convenience of cleaning and use.

The invention provides a formula of a mango and fructus cannabis beverage and a preparation method of the mango and fructus cannabis beverage, and belongs to the technical field of beverage formulas, the mango and fructus cannabis beverage is prepared from the following raw materials in percentage by mass: 25-45% of mango puree, 15-19.5% of fructus cannabis puree, 3-5% of whole milk powder, 5-9% of preserved fruit syrup, 0.14-0.34% of a stabilizer and 25-40% of water. The mango and the whole milk powder are added at the same time, so that the half-cooked taste of the cannabis can be removed, the protein of the cannabis is compatible with the milk, the prepared product beverage is fine and smooth in taste, creamy yellow and uniform in texture, and the strong fragrance of the cannabis and the fresh and sweet flavor of the mango complement each other.

The invention relates to the technical field of ice cream preparation, and discloses an ice cream with homology of medicine and food and a preparation method thereof.The ice cream is prepared from, by weight, 450 g of fresh milk, 120 g of whole milk powder, 100 g of white granulated sugar, 40 g of xylitol, 1 g of special-grade saffron crocus filaments, 60 g of edible double-petal red rose hydrolat, 2 g of glycerin monostearate, 1.2 g of guar gum, 0.8 g of xanthan gum and 225 g of purified water on the basis of 1000 g of finished products; the saffron crocus and the double-petal red rose are medicinal and edible raw materials. According to the invention, through an exclusive process of saffron crocus low-temperature extraction, core active ingredients and natural flavor of saffron crocus are effectively reserved, bitter taste precipitation caused by high-temperature and strong stirring is avoided, and meanwhile, rose hydrolat is subjected to vacuum concentration fresh-locking treatment, so that volatilization of flavor substances is greatly reduced, and the retention rate of fragrance is increased; the saffron crocus and the rose are subjected to precise proportioning and a step-by-step fusion process, so that balance and complementation of slight bitter taste of the saffron crocus and fragrance and sweetness of the rose are realized, and the problem that the flavor of one

The invention provides a tablet candy capable of inhibiting fat absorption and a preparation method of the tablet candy, and relates to the technical field of functional foods. The pressed candy capable of inhibiting fat absorption comprises 0.1-25 parts of flammulina velutipes powder, 1-18 parts of L-arabinose, 0.05-5 parts of carob gum, 0.1-12 parts of chestnut powder, 0.1-10 parts of seaweed meal, 0.1-10 parts of instant oolong tea powder, 1-15 parts of composite vegetable powder, 30-80 parts of sorbitol, 3-15 parts of whole milk powder, 0.1-10 parts of edible mushroom concentrated powder, 1-10 parts of yoghurt powder, 1-15 parts of juicy peach juice powder and 0.1-2 parts of citric acid. And 0.1 to 1.5 parts of magnesium stearate. Various functional components such as beta-glucan and L-arabinose in the flammulina velutipes have a synergistic effect, so that the fat adsorption rate is increased; by means of the cold granulation and low-temperature tabletting technology, the retention rate of active ingredients is increased, meanwhile, the product has excellent stability and safety and good taste, the effects of improving intestinal flora and regulating blood sugar can be achieved, and important technical value and wide application prospects are achieved.

The invention relates to the technical field of dairy product processing, and discloses a milk beverage and a preparation process thereof, the milk beverage comprises the following raw materials by mass: 0.05%-0.75% of skimmed milk powder, 0.05%-0.75% of whole milk powder, 0.15%-1.8% of a compound stabilizer, 0.06%-1.1% of an acidulant, 1.005%-10.02% of a sweetener, 0.01%-0.5% of edible essence, and the balance reverse osmosis water; the raw materials including the skimmed milk powder and the whole milk powder are dissolved through a moisture permeation step and then mixed to form emulsion, and the emulsion and acidizing fluid formed by dissolving an acidulant are subjected to online acidification; and mixing with other raw material solutions, fixing the volume, and filling carbon dioxide to obtain the milk beverage. According to the scheme, the raw materials are combined and added, so that the nutrition of the milk beverage is effectively enriched, and the sour, sour and sweet bubble stimulation taste is provided for consumers; in addition, the precipitation amount and layering of the beverage can be reduced, and the milk beverage with a stable system and a stable taste is provided.

This invention discloses a desensitized milk peptide, its preparation method, and its application, relating to the food processing field. The preparation method provided by this invention includes: (1) removing the upper layer of fat from fresh milk; (2) circulating treatment under dynamic high-pressure microjet pressure; (3) adding mixed proteases for enzymatic hydrolysis; (4) adding mulberry polyphenols and using pulsed electric field combined with glycosylation modification to obtain a desensitized milk peptide solution; (6) adding sweeteners, stabilizers, and emulsifiers, mixing with the desensitized milk peptide solution, and then homogenizing in two stages to obtain a homogenized desensitized milk peptide solution; the obtained milk peptide solution can be sterilized and aseptically filled to obtain a desensitized milk peptide beverage. This invention hydrolyzes milk protein into polypeptides through enzymatic hydrolysis and pulsed electric field combined with glycosylation modification of whole milk, and then performs desensitization treatment, significantly reducing the allergenicity of milk, thereby ultimately producing a desensitized milk peptide beverage rich in milk peptides.

The invention provides a multi-vitamin black true treasure brewing composition. The multi-vitamin black true treasure brewing composition is characterized by comprising puffed powder, maltodextrin, black sesame, resistant dextrin, soybean protein isolate, whole milk powder, oat, tartary buckwheat, brown rice, mulberry extract, cordyceps militaris extract, rhizoma polygonati extract, soybean meal, calcium carbonate, fructo-oligosaccharide, xylitol, multi-vitamin and sucralose. The multi-vitamin black Wubao brewing composition comprises various black cereal food materials, various traditional Chinese medicinal material extracts, vitamins and other components, and has the effects of tonifying kidney and qi, enhancing immunity and resisting fatigue.

The invention relates to the field of food, and particularly discloses Mozzarella cheese and a preparation method thereof.The method comprises the steps that whole milk is subjected to degreasing treatment and ultrafiltration treatment, and raw milk is obtained; performing sterilization treatment and pre-acidification treatment on the raw milk to obtain acidified feed liquid; inoculating the acidified feed liquid with a first leavening agent, and carrying out pre-fermentation treatment to obtain a pre-fermentation product; sequentially performing curding treatment, whey removal treatment, crushing treatment, blanching stretching treatment, cooling treatment and salting treatment on the pre-fermented product to obtain a salted product; and inoculating the surface of the salted product with a second leavening agent to obtain the mozzarella cheese. By means of the method, the production efficiency of the mozzarella cheese can be improved, the prepared cheese can form a casein-calcium matrix structure with ideal melting and drawing performance and storage stability, and meanwhile the flavor richness of the cheese is effectively enhanced.

The invention belongs to the technical field of food processing, and particularly relates to a polygonatum sibiricum crude polysaccharide-radix puerariae hydrogel double-layer microstructure energy bar which comprises the following components: a polygonatum sibiricum crude polysaccharide water extract, whole milk powder, egg white, radix puerariae powder, purified water, grains, nuts, dried fruits, edible salt, white granulated sugar, baking soda, yeast, honey, grease and egg liquid. Compared with the prior art, by arranging a double-layer wrapping structure, the technical problem that in the prior art, the herbal extract cannot be added into food, and meanwhile the good taste of the food cannot be guaranteed is solved.

The invention discloses a preparation method of instant high-energy fermented food balls. The method comprises the following steps: performing low-temperature ultrahigh-pressure treatment, liquid nitrogen quick-freezing, crushing, drying and ultra-fine crushing on pulp-containing fruit paste obtained in a citrus juicing process to obtain citrus fruit paste powder; slicing gastrodia elata, cooking, carrying out vacuum freeze drying, and carrying out superfine grinding to obtain gastrodia elata powder; mixing steamed and cooled glutinous rice with rhizopus oryzae, and performing semi-sealed pre-fermentation to obtain glutinous rice fermentation liquor; the citrus powder and the gastrodia elata powder are mixed, a composite leavening agent is added, and the composite leavening agent is freeze-dried powder containing aspergillus tusolicus and rhizopus oryzae; adding the uniformly mixed citrus powder, gastrodia elata powder and composite leavening agent into the glutinous rice fermentation liquid, and continuing fermentation; and taking out the fermented material, adding whole milk powder and butter, and baking the compressed blank to obtain the high-energy concentrated food ball. Glutinous rice, citrus fruit paste and gastrodia elata are mixed and fermented, and protein and lipid substances are used as auxiliary materials, so that the natural high-energy food pills are prepared.

The present invention primarily relates to a use of betaine or the use of betaine in combination with homoeriodictyol (HED) for reducing, modifying and / or masking at least one undesirable off-note in a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably a full-fat milk or low-fat milk, and / or a fortified milk product, and / or a plant-based product, wherein the at least one off-note is not a bitter off- note. Further, the invention relates to a foodstuff, wherein the foodstuff comprises or consists of a processed dairy product, preferably full-fat milk or low-fat milk, and / or a fortified milk product and / or a plant-based product, wherein the foodstuff comprises betaine, wherein at least one undesirable off-note is reduced, modified and / or masked by betaine compared to the same foodstuff lacking betaine, wherein the at least one off-note is not a bitter off-note. Further, the invention relates to a method of producing a foodstuff.

The present invention relates to a method for producing unripened or ripened cheese from a dairy product mixture for cheese production, which on the one hand comprises one or more milk components selected from a microfiltration retained liquid of pasteurized skim milk, an ultrafiltration retained liquid of whole milk or pasteurized skim milk, and an ultrafiltration retained liquid of permeate from the microfiltration of pasteurized skim milk, and on the other hand comprises cream. The above method is: Step (I): Prepare a dairy product mixture for cheese production, where Step (I) is: Step (Ii): Heat-treat milk components(s) and cream, respectively, at a temperature of 65°C-120°C for 30-900 seconds; Step (Iii): Obtain a dairy product mixture by mixing the heat-treated milk components(s) and cream; Step (Iiii): Obtain a dairy product mixture for cheese production by standardizing the heated dairy product mixture by adjusting the protein content of the mixture to 3%-10% (w / w) relative to the mixture and adjusting the fat content of the heated mixture to 3%-10% (w / w) relative to the mixture; or Step (Ii'): Obtain a dairy product mixture by mixing milk components(s) and cream; Step (Iii'): Heat-treat the dairy product mixture at a temperature of 65°C-120°C for 30-900 seconds; and Step (Iiii'): Protein of the mixture Step (I) is to prepare a dairy mixture for cheese production by standardizing a heated dairy mixture by adjusting the quality content to 3%-10% (w / w) relative to the mixture and adjusting the fat content of the mixture to 3%-10% (w / w) relative to the mixture, thereby obtaining a standardized dairy mixture and a dairy mixture for cheese production; Step (II): to obtain curd by aging or coagulating the dairy mixture for cheese production; Step (III): to drain the curd; Step (IV): to cool the drained curd; Step (V): to salt and shape, or shape and salt; Step (VI): optionally to age, wherein after Step (II), all or part of the curd is heat-treated, and in Step (III), the heated curd is drained by ultrafiltration at least once and then homogenized.

This invention discloses a tea oil nanoemulsified chocolate with a dual-state texture, mainly prepared from the following raw materials in parts by weight: 12-22 parts tea oil, 0.4-0.6 parts rice bran wax, 25-30 parts cocoa butter, 18-22 parts cocoa liquor, 28-32 parts white sugar, 6-10 parts whole milk powder, and 0.4-0.6 parts lecithin. This invention innovatively prepares tea oil nanoemulsified chocolate with a dual-scale oil phase structure of both nano-droplets and micron-sized crystal clusters through anti-solvent and stepwise crystallization. The product exhibits a progressive texture of crisp-soft-crisp, and its mechanical crispness is increased by 32%, approaching or even exceeding that of traditional high-cocoa butter chocolate, thus improving the problem of tea oil chocolate being too soft.

The invention relates to the technical field of food, in particular to an azolla filliculoidas milk double-protein solid beverage which mainly comprises azolla filliculoidas and whole milk powder. The rumex hanus is a nutritional supplement based on plants, contains a large amount of proteins, amino acids, vitamins, minerals and various plant compounds, and has the effects of improving gastrointestinal digestion, resisting oxidation, reducing blood sugar and blood pressure and improving immunity. The whole milk powder is rich in nutrition and strong in milk flavor and has the effects of sleeping peacefully, supplementing calcium and the like.

This invention provides a milk powder-based processed cheese rich in γ-aminobutyric acid (GABA) and its preparation method. It is prepared from the following raw materials in the indicated weight percentages: 50-60% natural cheese, 1-3% emulsifying salt, 1-3% thickener, 0.1-0.5% preservative, 6-8% granulated sugar, and the balance being water. The natural cheese is made from reconstituted milk with the following components added according to the weight percentage of the reconstituted milk: 4-8% starter culture, 0.3-0.6% monosodium glutamate, 0.01-0.05% rennet, and 1-4% edible salt. The reconstituted milk is obtained by reconstituted whole milk powder and water at a ratio of 1:6. The starter culture is *Lactobacillus plantarum* NDC75017. The resulting product has moderate hardness, good viscoelasticity, mild flavor, good stability, and a delicate texture. Furthermore, it is high in GABA, which can exert positive effects such as relieving depression, anxiety, insomnia, and lowering blood pressure.

The invention discloses high-fiber, high-protein and low-GI konjak milk powder with strong satiety. Comprising the following raw materials in parts by weight: 300-380 parts of raw milk or 35-45 parts of whole milk powder, 25-35 parts of whey powder, 5-15 parts of oligosaccharide, 5-10 parts of single cream or vegetable oil, 3-10 parts of konjaku flour, 2-6 parts of plant powder, 1-2 parts of sodium hyaluronate, 0.2-0.4 part of L-carnitine, 0.05-1.2 parts of a plant extract, 0.25 part of compound vitamins and 0.1 part of compound trace elements. The preparation method comprises the following steps: (1) weighing; (2) mixing other raw materials except the konjaku flour and the plant powder, and homogenizing; (3) sterilizing, concentrating, spray-drying, cooling by a fluidized bed, and screening powder; and (4) adding the konjaku flour and the plant powder, and uniformly mixing to obtain the finished product. The konjak milk powder disclosed by the invention has the characteristics of strong satiety, high fiber, high protein and low GI, has a remarkable weight-losing effect, can be produced as a common food and does not need to be produced as a medicine or a health care product, greatly reduces the production threshold and the use limitation, and is more beneficial to being accepted by the general public.

The invention relates to the technical field of fermentation engineering, and particularly discloses an acidic beverage containing nano blueberry anthocyanin and a preparation method thereof.The acidic beverage is prepared from, by weight, 400-450 parts of blueberry juice, 0.4-0.5 part of nano blueberry anthocyanin powder, 50-60 parts of white granulated sugar, 8-10 parts of fructo-oligosaccharide, 40-50 parts of whole milk powder, 2-3 parts of pectin and 400-500 parts of purified water; wherein the particle size of the nano blueberry anthocyanin powder does not exceed 100 nanometers, and the nano blueberry anthocyanin powder is coated nano blueberry anthocyanin powder; the invention provides an industrial treatment scheme with extremely high efficiency, the blueberry anthocyanin raw material is subjected to nanocrystallization treatment, meanwhile, the nano blueberry anthocyanin is subjected to fruit grain-chitosan double-layer coating, the double-layer coating forms a compact physical barrier, in addition, the small-particle-size raw material can form a stable colloidal dispersion system in the beverage, and the stability of the beverage is improved. And agglomeration and sedimentation of common micron-sized particles due to gravity and molecular attraction are avoided.

1. The name of the design product: milk powder packaging bag (paint Mulan full-fat calcium sheep milk powder). 2. The use of the design product: the design product is used for product packaging. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: front view. 5. The design claimed contains color. 6. The design product is a thin product, and other views are omitted.

The invention relates to the technical field of nutritional supplements, and particularly discloses nutritional peptide powder based on exercise recovery, endurance improvement and energy control and a production process thereof.The nutritional peptide powder mainly comprises bovine bone collagen peptide powder, amino acid, crystalline fructose, crystalline trehalose, pure coconut powder, whole milk powder, oat powder and flaxseed powder. The formula is adjusted according to different requirements of exercise recovery, endurance improvement and energy control, crystalline fructose and crystalline trehalose are used as low glycemic index sugar sources, energy can be stably released, exercise performance can be improved, rapid exhaustion after short-time consumption of energy is avoided, medium-chain fatty acid is provided by adding pure coconut powder, and the effect of improving exercise performance is achieved. Stable energy support is provided for long-time exercise, and energy intake is effectively controlled through the combination of the whole milk powder, the oat powder and the flaxseed powder. The whole formula ensures exercise recovery and endurance improvement, realizes energy control, is suitable for different exercise crowds, and provides multifunctional, efficient and healthy nutrition support.

The invention provides highland barley and oat high-quality crisp fruits and a preparation method thereof, and relates to the technical field of food processing. The highland barley and oat high-quality crisp fruit comprises the following raw materials: main materials, palm oil, fructo-oligosaccharide, whole milk powder, soybean lecithin, vitamins and the like. The main materials comprise highland barley flour, oat flour and polished round-grained rice flour. Through scientific proportioning of the highland barley, the oat and the polished round-grained rice, the nutritional advantages of high beta-glucan, high protein and rich trace elements of the highland barley are fully exerted. Meanwhile, a double-screw puffing technology and an accurate four-zone temperature control process are adopted, the digestibility of protein and starch is improved, heat-sensitive nutritional ingredients are protected through low-temperature segmented drying, the rough taste of highland barley fibers is improved, the limitation that traditional highland barley food is hard in taste and single in flavor is broken through, the requirements of modern consumers are met, and the market prospect is wide. The added value and the market competitiveness of highland barley products are remarkably improved, and the highland barley product has good application and popularization prospects.

The invention discloses a sea-buckthorn compressed solid food with an anti-hypoxia function and a preparation method thereof, and is characterized in that a starch-sea-buckthorn compound is prepared by a pre-gelatinization and high-speed shearing method, then the compressed solid food is prepared, 100% of low-gluten flour, 5% of the starch-sea-buckthorn compound and 8% of whole milk powder are uniformly mixed by taking the mass dosage of the low-gluten flour as a reference, and then the low-gluten flour, the starch-sea-buckthorn compound and the whole milk powder are uniformly mixed to obtain the sea-buckthorn compressed solid food with the anti-hypoxia function. Adding 19% of palm oil, 6% of white granulated sugar, 1% of baking soda, 1% of table salt and 16% of water, and uniformly mixing and stirring to prepare dough; and baking the prepared dough in an oven, cooling to room temperature, crushing, mixing, pressing and packaging to obtain the sea-buckthorn compressed solid food. The compressed solid food can prolong the survival time of mice under normal-pressure closed hypoxia and sodium nitrite poisoning, increase the content of superoxide dismutase in livers of the mice and reduce the content of malondialdehyde in hearts, livers and lungs of the mice, so that the anti-hypoxia effect is achieved. The product is convenient to carry and store, and a new way can be provided for research and development of anti-hypoxia functional products.

1. Name of the designed product: Packaging kit (Future Star A2 beta-casein probiotic infant milk whole milk formula Lactalis). 2. Use of the designed product: Packaging kit for packaging products. 3. Design points of the designed product: Combination of shape and pattern. 4. Picture or photo best indicating the design points: Combination state diagram.

The invention provides an absorbable label cleaning ice cream which comprises the following raw material components in percentage by mass: 20-25% of glucose syrup, 3-6% of whole milk powder, 2-3% of single cream, 1-3% of cream, 7-8.5% of maltitol, 0.4-0.5% of citrus fiber, 2-3% of iced yolk, 20-30% of raw milk, 0.03-0.06% of edible salt and the balance of water. The invention also provides a preparation method of the absorbable cleaning label ice cream, the absorbable cleaning label ice cream prepared by the invention is a semi-fluid ice cream product, can be absorbed for eating after being slowly melted, is fresh and fine in smoothie taste, slightly has a sand texture, is soft and natural in milk fragrance, is fine and fresh in ice crystal taste, has an ice crystal feeling, and is suitable for being eaten by people. And a self-standing bag can be arranged for packaging, so that hands are not dirtied, and the ice cream is more convenient to use, and wider application scenes are expanded for ice cream products in a novel product form.

The utility model provides a wearable warm compress massage breast sucking device, including milk collecting device, covering device and connecting device, the covering device can be attached to the outside of breast in the shape of wrapping and is equipped with massage device and warm compress device inside, connecting device includes suction inner tube and rotary outer tube third connecting tube, and the connecting device is equipped with the massage device and the warm compress device. The rotating outer pipe is connected with a first connecting pipe on the covering device into a whole and can rotate under the action of the motor device, and the suction inner pipe is connected with a suction connecting nozzle arranged in the containing part and used for sucking milk. According to the wearable warm compress massage breast pump, the covering device conforming to the physiological structure of the breast is adopted to cover the whole breast, it is ensured that the breast pump can process any area of the breast, and the warm compress device and the massage device which can rotate relative to the breast are arranged, so that a milk matrix generated when a baby sucks can be simulated; the digestion and the discharge of accumulated milk can be accelerated, more diversified and effective breast massage functions are also provided, and the breast problem can be relieved.