| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 21 | System and method for controlling butterfat content in standardized milk product using whole product sensor | US686586 | 1991-04-17 | US5137738A | 1992-08-11 | William H. Wynn |
| System and method for controlling the content of a fluid product such as milk. The entire product stream is monitored continuously, and the actual content of the stream is compared with the desired content. A correction signal which varies in accordance with the difference between the actual content and the desired content is provided, and in one disclosed embodiment the content of the product is adjusted in response to the correction signal by an amount which decreases as the content approaches the desired level. In another disclosed embodiment, the butterfat content of both the standardized milk product and an excess cream output are controlled. The correction signals are adapted to control valves which control flow to result in both the standardized milk product and excess cream output having the desired butterfat content. | ||||||
| 22 | Process for the preparation and heat treatment of food products | US756732 | 1985-07-19 | US4684531A | 1987-08-04 | Roland Torterotot |
| The present invention relates to a process for the preparation and heat treatment of food products.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid. | ||||||
| 23 | Process for the preparation and heat treatment of food products and apparatus for performing said process | US588524 | 1984-03-12 | US4583453A | 1986-04-22 | Roland Torterotot |
| The present invention relates to a process for the preparation and heat treatment of food products and to the apparatus for performing said process.In the process according to the invention, the mixing and heat treatment operations are carried out simultaneously by the injection, under pressure, of the concentrate and at least part of the constituting liquid, superheated to a temperature above about 100.degree. C., into a tubular chamber which is closed so as to prevent any vaporization of the constituting liquid; the apparatus for performing the process according to the invention contains a tubular mixing chamber (20) connected on the one hand to a metering pump (16) delivering the concentrate withdrawn from at least one storage tank (10), and on the other hand to a generator (24) of superheated constituting liquid. | ||||||
| 24 | Process for standardizing milk by monitoring the fat content of the blended milk product | US568865 | 1975-04-17 | US4017643A | 1977-04-12 | Joseph H. Lester |
| A process for standardizing milk is disclosed, which includes continuous separation of raw milk into cream and skimmed milk and immediate, continuous reblending of a portion of the cream with the skimmed milk to provide blended milk, while the remainder of the cream is recovered as a byproduct. The blended milk is continuously sampled and tested to determine its fat content and the actual fat content is continuously compared with a predetermined fat content. The amount of cream reblended with the skimmed milk is automatically regulated to provide the desired fat content in the blended milk product. Apparatus employed includes a separator, conduits for separately removing skimmed milk and cream from the separator which are interconnected to mix the desired portion of cream with the skimmed milk, a milk sampler for withdrawing blended milk samples, a milk fat content tester, an adjustable valve in the cream removal conduit, and a valve controller for controlling the rate of withdrawal of byproduct cream in response to the fat content of the blended milk determined in the tester. | ||||||
| 25 | Apparatus for obtaining a specific fat content in milk | US475095 | 1974-05-31 | US3961570A | 1976-06-08 | Ulrich-Christian Sanden |
| An improvement in the method and apparatus for obtaining the specific fat content of milk wherein whole milk and skimmed milk are mixed together as they flow, and the amount of skimmed milk is added according to the previously determined fat content of the whole milk, the fluid quantities of the whole milk and skimmed milk being continuously measured. The method and apparatus are improved by continuously taking samples of the whole milk and continuously determining their fat content, and in between taking the samples and the admixture of the skimmed milk while the whole milk is retained in its supply line for the period of time between the taking and/or evaluation of the particular sample and the controlling of the skimmed milk admixture. | ||||||
| 26 | Apparatus for continuously dissolving pulverulent material in a liquid | US34129373 | 1973-03-14 | US3816427A | 1974-06-11 | SCHMIED R; LOELIGER W |
| METHOD AND APPARATUS FOR CONTINUOUSLY DISSOLVING A PULVERULENT MATERIAL IN A LIQUID. THE PULVERULENT MATERIAL IS SPRAYED WITH THE FINELY DIVIDED LIQUID AND THE SOLUTION IS CAUSED TO FLOW IN A THIN LAYER ALONG THE INNER SURFACE OF A CHAMBER.
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| 27 | Method of improving the flavor of milk reconstituted from oxidized milk powder | US59040466 | 1966-10-28 | US3329505A | 1967-07-04 | ANDERS RAUSING HANS |
| 28 | Machine for converting milk solids to fluid milk | US32920853 | 1953-01-02 | US2694556A | 1954-11-16 | LEVIN ABRAHAM S |
| 29 | Mixing device | US75450047 | 1947-06-13 | US2513382A | 1950-07-04 | TURNBOW GROVER D; OSBORNE ALEC V |
| 30 | Emulsifier | US12475037 | 1937-02-08 | US2198614A | 1940-04-30 | BURTON HAYES JAMES |
| 31 | Process for whipping reconstructed cream | US61376623 | 1923-01-19 | US1509085A | 1924-09-16 | NORTH CHARLES E |
| 32 | MILK POWDER WITH IMPROVED MOUTH FEEL | US15538132 | 2015-12-21 | US20170367362A1 | 2017-12-28 | Markus Kreuss; Nicole Rohrer; Christopher Joseph Etienne Schmitt; Eric Kolodziejczyk; Madansinh Nathusinh Vaghela |
| The present invention relates to a milk powder comprising caseins and whey proteins wherein the powder upon reconstitution in an aqueous medium comprises casein-whey protein/fat aggregates having a mean diameter value Dv50 of at least 1 mycrom as measured by laser diffraction. The invention also relates to a process for preparing a milk powder including the steps of providing a liquid milk concentrate at T<25° C., adjusting pH to 5.7-6.4, heating at 80-150° C. for 3-300 s, cooling to below 70° C. and optionally readjusting the pH to between 6.5-6.8, drying the composition, and the milk powder obtained by this process for producing growing up milks, culinary sauces, coffee mixes, tea and coffee creamer or cocoa-malt beverages. | ||||||
| 33 | PORTION CAPSULE FOR PRODUCING A BEVERAGE | US15170674 | 2016-06-01 | US20160325921A1 | 2016-11-10 | 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. | ||||||
| 34 | SYSTEM AND METHOD FOR PREPARING A BEVERAGE | US15025985 | 2014-10-17 | US20160242594A1 | 2016-08-25 | Gunter EMPL; Marc KRUGER |
| The invention relates to a system for preparing a beverage, comprising a portion capsule which is filled with a raw beverage material, and a brewing device which comprises a brewing chamber for receiving the portion capsule and for extracting the beverage from the portion capsule by means of an extraction liquid. Said portion capsule comprises a product identifier and said brewing device comprises an identifier detector for identifying the identification of the portion capsule. | ||||||
| 35 | Portion capsule for producing a beverage | US14409225 | 2013-06-18 | US09394101B2 | 2016-07-19 | Gunter Empl |
| The invention relates to a portion capsule for producing a beverage, having 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. | ||||||
| 36 | PROBIOTIC DAIRY PRODUCTS WITH DATE SYRUP ADDITIVE | US14583563 | 2014-12-26 | US20160183550A1 | 2016-06-30 | SALAH MOHAMMED ALEID; FAHAD MOHAMMED AL-JASASS; AHMED ALAA EL DIN EL-NESHWY |
| The probiotic dairy products with date syrup additives include probiotic yogurts made from both fresh and dried milk, as well as probiotic soft cream cheese. With the addition of date syrup, the probiotic dairy products have increased storage lifetimes, improved textures and tastes, and greater concentrations of probiotic bacterial cultures. The date syrup has a concentration of 5-20 vol %. Optimal results are found for a date syrup concentration of 15 vol %. | ||||||
| 37 | Heat stable concentrated dairy liquid and cream product | US12203051 | 2008-09-02 | US09282755B2 | 2016-03-15 | 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. | ||||||
| 38 | Method for monitoring control and/or regulation of a centrifuge | US10484029 | 2004-01-16 | US20040187711A1 | 2004-09-30 | Karl-Heinz Zettier |
| The invention relates to a method for monitoring, control and/or regulation of a centrifuge (13), for the centrifugal production of a milk product, whereby a device for carrying out the above takes a milk sample of a fluid phase exiting the centrifuge at an outlet from the centrifuge (13), a material for increasing the light transmission is added to the sample, the light transmittance of the milk sample is recorded, then the fat content determined and then said device monitors, controls and/or regulates the settings of the centrifuge (13), depending on the fat content determination. | ||||||
| 39 | Fermented milk product production process | US10103891 | 2002-03-25 | US20020182287A1 | 2002-12-05 | Colin Marshall; Lesley Sealby; Lewis Taylor |
| The present invention is directed to a fermented milk production process in self-rehydrating container comprising a carbohydrate, a fermented milk product forming starter culture, milk powder and eventually other edible solutes, and self-rehydrating container adapted thereto. The container contains a semi-permeable membrane which allows the preparation of substantially sterile water solutions using osmotically driven filtration. | ||||||
| 40 | Packaging machine system for filling primary and secondary products into a container | US753995 | 1996-12-04 | US5687779A | 1997-11-18 | Sven Arne Andersson; Lars Brunndahl; Arde Kirka; Michael Wagner; Karl-Gunnar Axelsson |
| A fill system for use in a packaging machine is disclosed for filling a container with a primary and a secondary product. The fill system includes a primary pump system for pumping a predetermined amount of the primary product received at an inlet thereof to an outlet thereof. A primary fill pipe having an outlet overlying a container processing path along which the containers are filled and sealed by the packaging machine is connected to receive the predetermined amount of primary product from the outlet of the primary pump system. The container processing path lies generally perpendicular to the primary fill pipe. A nozzle is connected at the outlet of the fill pipe. The fill system further includes a secondary pump system for pumping a predetermined amount of the secondary product received at an inlet thereof to an outlet thereof. A secondary fill pipe is connected to receive the predetermined amount of secondary product from the outlet of the secondary pump means. The secondary fill pipe is concentrically disposed in the primary fill pipe and has an outlet that likewise overlies the container processing path. A valve mechanism is disposed, for example, concentrically within the secondary fill pipe and includes a sealing member positioned at the outlet of the secondary fill pipe. The sealing member is operable to control the flow of the secondary product from the secondary fill pipe. Operation of the fill system may be user controlled by a user interface and control system. | ||||||
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