| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 1 | 单胶囊及通过单胶囊生产饮料的方法 | CN201380032324.7 | 2013-06-18 | CN104411600B | 2017-06-23 | 甘特·安普尔 |
| 本发明涉及到一种生产饮料的单胶囊，该单胶囊包括胶囊体，所述胶囊体具有胶囊底部和盖子，其中，用于容纳粉状或者液体饮料底物的空腔形成在胶囊底部和盖子之间，其中，空腔中设置有过滤器元件。本发明进一步涉及一种用于生成单胶囊的方法和使用该单胶囊来生产饮料的工艺。 | ||||||
| 2 | 单服容器及通过使用单服容器来生产饮料的工艺 | CN201380032324.7 | 2013-06-18 | CN104411600A | 2015-03-11 | 甘特·安普尔 |
| 本发明涉及到一种生产饮料的单服容器，该单服容器包括一个带有容器底座的容器体，一个盖子，在容器底座和盖子之间形成了一个空腔，用于摄取粉状或者液体饮料底物，空腔内提供了一个滤波器元件。此外，本发明涉及到了单服容器的制造过程以及使用该单服容器来生产饮料的工艺。 | ||||||
| 3 | 发酵乳产品生产方法 | CN98803462.X | 1998-03-13 | CN1084594C | 2002-05-15 | C·玛沙尔; L·西尔比; L·泰勒 |
| 本发明涉及在自动再水化容器中的发酵乳生产方法，所说的容器包含碳水化合物、制发酵乳产品用的发酵剂、乳粉和可能的话其它食用溶质，本发明还涉及适合该方法的自动再水化容器。所说的容器包括半渗透膜，该膜是允许通过利用渗透机制过滤来制备基本上无菌水溶液的膜。 | ||||||
| 4 | 热稳定的浓缩乳制品液体和乳脂产品 | CN201710231045.3 | 2009-09-02 | CN107251946A | 2017-10-17 | G.M.施米德特; J.L.金梅尔; A.S.汉德里克; L.A.迪尔巴赫; K.A.米克斯卡; B.E.坎贝尔; K.罗宾逊 |
| 本发明涉及热稳定的浓缩乳制品液体和乳脂产品。公开了表现出增强的新鲜乳制品风味的稳定的浓缩乳制品液体及其制造方法。所得浓缩产品在此包括通过添加乳脂而降低的乳制品蛋白质含量和提高的脂肪含量。通过一种方法，该浓缩乳制品液体具有通过起始乳制品基料的选择和所选乳脂添加实现的大约0.4至大约0.7的蛋白质/脂肪比。优选地，在该方法中的特定输入位置进行乳脂添加以获得稳定浓缩物。 | ||||||
| 5 | 具有改善的口感的奶粉 | CN201580069892.3 | 2015-12-21 | CN107105706A | 2017-08-29 | M·克勒斯; N·罗雷尔; C·J·E·施密特; E·科罗杰伊奇克; M·N·瓦格拉 |
| 本发明涉及一种包含酪蛋白和乳清蛋白质的奶粉，其中在水性介质中重构的所述奶粉包含通过激光衍射测量的平均直径值Dv50为至少1微米的酪蛋白‑乳清蛋白质/脂肪聚集体。本发明还涉及一种制备奶粉的方法，其包括以下步骤：在低于25℃的温度下提供液体乳浓缩物，将pH调节到5.7至6.4，在80至150℃下加热3至300秒，冷却至低于70℃并任选地将pH再调节到介于6.5至6.8之间，干燥组合物，并且通过该方法获得的奶粉用于生产成长乳、烹饪沙司、咖啡混合物、茶和咖啡奶精或可可麦芽饮料。 | ||||||
| 6 | 用以生产奶制品的方法和设备 | CN99812759.0 | 1999-09-09 | CN1176593C | 2004-11-24 | T·埃; O·H·格伦尼 |
| 在一奶制品车间中，2个或多个连续的奶制品的各成分的连续液流用一所希望的比率混合，混合物被暂时存储在一填充机(20)的一填充箱(1)内，硬纸盒C从容箱(1)进行填充，容箱(1)内制品的高度由一高度传感器(10)进行检测并且使用检测的高度来控制至少一个液流。 | ||||||
| 7 | 用于制备饮料的系统和方法 | CN201480057012.6 | 2014-10-17 | CN105636488A | 2016-06-01 | 甘特·爱姆普; 马克·克吕格 |
| 本发明涉及一种用于制备饮料的系统，该系统包括成分胶囊和酿造装置，该成分胶囊填充有饮料原料并且该酿造装置包括酿造室，该酿造室用于接纳该成分胶囊并且借助于提取液体从该成分胶囊提取出饮料。所述成分胶囊包括产品标识并且所述酿造装置包括用于识别该成分胶囊的标识的标识检测器。 | ||||||
| 8 | 热稳定的浓缩乳制品液体和乳脂产品 | CN200910171762.7 | 2009-09-02 | CN101664063A | 2010-03-10 | G·M·施米德特; J·L·金梅尔; A·S·汉德里克; L·A·迪尔巴赫; K·A·米克斯卡; B·E·坎贝尔; K·罗宾逊 |
| 本发明涉及热稳定的浓缩乳制品液体和乳脂产品。公开了表现出增强的新鲜乳制品风味的稳定的浓缩乳制品液体及其制造方法。所得浓缩产品在此包括通过添加乳脂而降低的乳制品蛋白质含量和提高的脂肪含量。通过一种方法，该浓缩乳制品液体具有通过起始乳制品基料的选择和所选乳脂添加实现的大约0.4至大约0.7的蛋白质/脂肪比。优选地，在该方法中的特定输入位置进行乳脂添加以获得稳定浓缩物。 | ||||||
| 9 | 用以生产奶制品的方法和设备 | CN99812759.0 | 1999-09-09 | CN1325273A | 2001-12-05 | T·埃; O·H·格伦尼 |
| 在一奶制品车间中,2个或多个连续的奶制品的各成分的连续液流用一所希望的比率混合,混合物被暂时存储在一填充机(20)的一填充箱(1)内,硬纸盒C从容箱(1)进行填充,容箱(1)内制品的高度由一高度传感器(10)进行检测并且使用检测的高度来控制至少一个液流。 | ||||||
| 10 | 具有更好味道的UHT牛奶生产方法 | CN98805117.6 | 1998-03-09 | CN1255832A | 2000-06-07 | A·林德圭斯特; B·马尔姆格伦 |
| 本公开内容涉及具有更好味道的UHT牛奶的生产方法。该方法包括通过分离和标准化、以及均化和热处理预处理牛奶。所述处理在超过135℃的温度下进行。所述方法还包括在一个步骤或多个步骤中酶的失活处理。然后使牛奶在55—70℃的温度下保持在储槽中2—10分钟,酶失活处理可在热处理之后,或反过来在热处理之前进行。 | ||||||
| 11 | 发酵乳产品生产方法 | CN98803462.X | 1998-03-13 | CN1251018A | 2000-04-19 | C·玛沙尔; L·西尔比; L·泰勒 |
| 本发明涉及在自动再水化容器中的发酵乳生产方法,所说的容器包含碳水化合物、制发酵乳产品用的发酵剂、乳粉和可能的话其它食用溶质,本发明还涉及适合该方法的自动再水化容器。所说的容器包括半渗透膜,该膜是允许通过利用渗透机制过滤来制备基本上无菌水溶液的膜。 | ||||||
| 12 | A method and apparatus for preparing the milk from milk powder | JP2004502728 | 2003-05-09 | JP2005524457A | 2005-08-18 | シング ダリワル，チャーンジット |
| 調乳装置（１０）は支持機構（１２）と、支持機構（１２）により支持される第１および第２容器（１４）、（１６）とを備える。 第１容器（１４）は液体を保持するように構成され、第２容器（１６）は粉ミルクを保持するように構成される。 第１容器（１４）の内容物の温度の調整のための手段（２４）が設けられ、第１容器および第２容器（１４）、（１６）の内容物の量を調合するための手段（２６，３２）が設けられる。 第１および第２容器から調合された内容物を混合するための手段（５６）と、第１および第２容器から調合された内容物を消費に適した温度まで冷却する手段とが設けられる。 調乳装置を用いた方法も提供される。 | ||||||
| 13 | JPS5018661A - | JP6065374 | 1974-05-29 | JPS5018661A | 1975-02-27 | MALMBERG R; OLENFALK L G |
| 14 | JPS4924663B1 - | JP5704666 | 1966-08-31 | JPS4924663B1 | 1974-06-25 | |
| 15 | 열 안정성 크림 강화 농축 액상 유제품 | KR1020090081821 | 2009-09-01 | KR1020100027985A | 2010-03-11 | 슈미츠,가빈엠.; 킴멜,제니퍼엘.; 핸드릭,애론에스.; 디어바흐,리사에이.; 미케스카,케네스에이.; 캠벨,브루스이.; 로빈슨,카렌 |
| PURPOSE: Concentrated liquid milk products which are thermally stabilized is provided to increase fat content and to reduce a dairy protein level through cream addition, and to preserve the concentrated liquid milk products for a long time. CONSTITUTION: A manufacturing method of concentrated liquid milk products includes the following steps: preheating liquid milk base in predetermined temperature to reduce soluble proteins; forming concentrated dairy liquid residual materials by concentrating the liquid milk base with ultrafiltration techniques; forming the cream enriched milk liquid by mixing the cream and the concentrated dairy liquid residual materials; forming homogenized cream enriched dairy liquid; forming cream reinforcing liquid milk products by adding stabilizer; and sterilizing the cream reinforcing liquid milk products. | ||||||
| 16 | PORTION CAPSULE AND METHOD FOR PRODUCING A BEVERAGE BY MEANS OF A PORTION CAPSULE | US14409225 | 2013-06-18 | US20150175347A1 | 2015-06-25 | Gunter Empl |
| The invention relates to a portion capsule for producing a beverage, comprising a capsule body, which has a capsule bottom and a lid, wherein a cavity for accommodating a powdery or liquid beverage Substrate is formed between the capsule bottom and the lid and wherein a filter element is arranged in the cavity. The invention further relates to a method for producing a portion capsule and the use of the portion capsule to produce a beverage. | ||||||
| 17 | Heat Stable Concentrated Dairy Liquid And Cream Product | US12203051 | 2008-09-02 | US20100055290A1 | 2010-03-04 | Gavin Matthew Schmidt; Jennifer Louise Kimmel; Aaron S. Handrick; Lisa Ann Dierbach; Kenneth Allen Mikeska; Bruce Edward Campbell; Karen Robinson |
| Disclosed are stable concentrated dairy liquids exhibiting enhanced fresh dairy flavor notes and methods of making thereof. The resultant concentrated products herein include a reduced dairy protein level and increased fat content through a cream addition. By one approach, the concentrated dairy liquids have a protein to fat ratio of about 0.4 to about 0.7 achieved through the selection of the starting dairy base and a selected cream addition. Preferably, the cream addition occurs at specific input locations in the process in order to achieve stable concentrates. | ||||||
| 18 | Instant yogurt food product | US10718203 | 2003-11-20 | US20050112239A1 | 2005-05-26 | Richard Rudin; Dilip Kotecha; Harish Kotecha |
| An improved instant yogurt-like food product is formulated as a free-flowing dry food composition and is quickly reconstituted with a liquid by hand shaking. The food product can be formulated to be edible or drinkable. The composition includes at least one yogurt producing bacteria, a viscosity control agent, a cold water swelling starch, an edible acid, a sweetener, a flavoring agent and an edible salt. The composition can also include a prebiotic carbohydrate to create a synbiotic food product. The composition can be prepackaged and has a relatively long shelf life. | ||||||
| 19 | Method and plant for producing a sterile milk product | US09883247 | 2001-06-19 | US06652900B2 | 2003-11-25 | Anders Lindquist |
| A method and a plant for producing sterile milk which includes separating the raw milk into skim and cream portions, filtering the skim portion to form a first permeate and a first retentate, heat treating the first permeate, filtering the first retentate to form a second permeate and combining the second permeate with one or more of the raw milk, the milk portion or the cream portion. A second filter can have an effective pore size the same as or greater than that of a first filter. The cream portion can be standardized and heat treated, then remixed with the first permeate either before or after heat treatment of the first permeate to form a standardized milk product, which can be homogenized and packaged in aseptic containers. The process can yield at least 95 percent (e.g., 99.8% or more) of the skim milk portion into a usable milk product. | ||||||
| 20 | Method of producing consumer milk with a defined fat content in packages | US08392854 | 1995-04-13 | US06228409B1 | 2001-05-08 | Karl-Gunnar Axelsson |
| Consumer milk with a defined fat content packed in packages is produced by mixing two fractions consistng of milk products with different fat content. One of the fractions has a fat content below the required fat content of the consumer milk to be produced, while the other has a fat content above the required fat content of the consumer milk. The mixing of the two fractions takes place immediately prior to, or during, the filling of the consumer milk in packages. | ||||||
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