CN2847869Y - Ice cream - Google Patents
Ice cream Download PDFInfo
- Publication number
- CN2847869Y CN2847869Y CN 200520008627 CN200520008627U CN2847869Y CN 2847869 Y CN2847869 Y CN 2847869Y CN 200520008627 CN200520008627 CN 200520008627 CN 200520008627 U CN200520008627 U CN 200520008627U CN 2847869 Y CN2847869 Y CN 2847869Y
- Authority
- CN
- China
- Prior art keywords
- ice cream
- utility
- material body
- egg tube
- model
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
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Abstract
The utility model relates to the structural improvement of ice cream, which aims at solving the technical problem of providing the ice cream with the soft and crisp mouth feel when people eat the ice cream. The utility model comprises an egg cylinder (3) and an ice cream milk body (4). The utility model can also be provided with a chocolate coating layer (2) between the egg cylinder (3) and the ice cream milk body (4). The utility model can effectively prevent the direct contact between the egg cylinder (3) and the ice cream milk body (4). Consequently, the egg cylinder (3) of the ice cream can not become soft for a long time, and the ice cream can maintain the soft and crisp mouth feel for long.
Description
Technical field
The utility model relates to the improvement of ice cream structure.
Background technology
Existing ice cream generally only carries out various variations to the ice cream milk material body, for example cream adds chocolate flavoured ice cream, cream with chocolate and pineapple flavor ice cream, makes the taste variation, but because of the character decision of ice cream milk material body own, the ice cream of tasting is soft, has influenced the mouthfeel of ice cream.
The utility model content
Technical problem to be solved in the utility model have when providing a kind of eating soft in the ice cream of crisp mouthfeel.
The utility model adopts following technical scheme: the utility model comprises egg tube and ice cream milk material body.
Because the utility model comprises egg tube and ice cream milk material body, the ice cream milk material body just directly contacts with the egg tube and becomes one, thus will feel when edible soft in crisp mouthfeel.
Improvement technical scheme of the present utility model is: be provided with chocolate coating between egg tube and the ice cream milk material body.
Owing to be provided with chocolate coating between egg tube and the ice cream milk material body, thereby can effectively prevent direct contact the between egg tube and the ice cream milk material body, thereby it is soft that the egg tube of ice cream can be remained unchanged for a long period of time, and makes the ice cream crisp mouthfeel of maintenance for a long time.
The technical scheme of further improvement of the utility model is: the outer wall of egg tube is provided with chocolate coating.
In the time of outside the egg tube is located at the ice cream milk material body,, and then increase the whole mouthfeel of egg tube because of the outer wall of egg tube is provided with chocolate coating.
The improved technical scheme of another kind of the present utility model is: the inside, lower end of ice cream milk material body is provided with Ice cream stick.
Because the inside, lower end of ice cream milk material body is provided with Ice cream stick, thereby conveniently holds.
Description of drawings
Below in conjunction with drawings and embodiments to the utility model further instruction:
Fig. 1 is a structural representation of the present utility model.
Fig. 2 is that the egg tube is arranged on the outer structural representation of ice cream milk material body.
1, Ice cream stick; 2, chocolate coating;
3, egg tube; 4, ice cream milk material body.
The specific embodiment
The utility model comprises egg tube 3 and ice cream milk material body 4.
Be provided with chocolate coating between egg tube 3 and the ice cream milk material body 4, can effectively prevent direct contact the between egg tube 3 and the ice cream milk material body 4, thereby it is soft that the egg tube 3 of ice cream can be remained unchanged for a long period of time, make that ice cream is permanent to keep crisp mouthfeel.
In the time of outside egg tube 3 is located at ice cream milk material body 4, the inwall of egg tube 3 is provided with and is coated with full chocolate coating 2, and preventing 3 deliquescing of egg tube, the outer wall of the egg tube 3 that directly contacts with air also can be provided with and be coated with full chocolate coating 2, and then increases the whole mouthfeel of egg tube 3.
In the time of in the middle of egg tube 3 is located at ice cream milk material body 4, the inwall of egg tube 3, outer wall are respectively arranged with and are coated with full chocolate coating 2, directly contact with egg tube 3 with the ice cream milk material body 4 that prevents egg tube 3 inside and outsides.
For the ease of holding, the inside, lower end of ice cream milk material body 4 is provided with Ice cream stick 1.
Claims (6)
1, a kind of ice cream comprises egg tube (3) and ice cream milk material body (4), it is characterized in that: be provided with chocolate coating (2) between egg tube (3) and the ice cream milk material body (4).
2, ice cream according to claim 1 is characterized in that: egg tube (3) is arranged on outside the ice cream milk material body (4).
3, ice cream according to claim 1 is characterized in that: egg tube (3) is arranged in the middle of the ice cream milk material body (4).
4, ice cream according to claim 2 is characterized in that: the outer wall of egg tube (3) is provided with chocolate coating (2).
5, ice cream according to claim 3 is characterized in that: inwall, the outer wall of egg tube (3) is respectively equipped with chocolate coating (2).
6, according to any described ice cream in the claim 1 to 5, it is characterized in that: the inside, lower end of ice cream milk material body (4) is provided with Ice cream stick (1).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200520008627 CN2847869Y (en) | 2005-03-18 | 2005-03-18 | Ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200520008627 CN2847869Y (en) | 2005-03-18 | 2005-03-18 | Ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN2847869Y true CN2847869Y (en) | 2006-12-20 |
Family
ID=37520344
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200520008627 Expired - Lifetime CN2847869Y (en) | 2005-03-18 | 2005-03-18 | Ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN2847869Y (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831386A (en) * | 2016-05-20 | 2016-08-10 | 沈阳德氏冷饮食品有限公司 | Frozen drink of embedded forming food |
| CN106234751A (en) * | 2016-07-28 | 2016-12-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage and preparation method thereof |
-
2005
- 2005-03-18 CN CN 200520008627 patent/CN2847869Y/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831386A (en) * | 2016-05-20 | 2016-08-10 | 沈阳德氏冷饮食品有限公司 | Frozen drink of embedded forming food |
| CN106234751A (en) * | 2016-07-28 | 2016-12-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freezing beverage and preparation method thereof |
| CN106234751B (en) * | 2016-07-28 | 2020-01-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen beverage and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CX01 | Expiry of patent term |
Expiration termination date: 20150318 Granted publication date: 20061220 |