WO2017080097A1 - 打奶泡方法、冲泡咖啡方法及用于该方法的饮料机 - Google Patents

打奶泡方法、冲泡咖啡方法及用于该方法的饮料机 Download PDF

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Publication number
WO2017080097A1
WO2017080097A1 PCT/CN2016/000205 CN2016000205W WO2017080097A1 WO 2017080097 A1 WO2017080097 A1 WO 2017080097A1 CN 2016000205 W CN2016000205 W CN 2016000205W WO 2017080097 A1 WO2017080097 A1 WO 2017080097A1
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Prior art keywords
milk
nozzle
foaming
water
water column
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PCT/CN2016/000205
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English (en)
French (fr)
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景昱东
胡文清
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宁波心想科技有限公司
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Publication of WO2017080097A1 publication Critical patent/WO2017080097A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/24—Coffee-making apparatus in which hot water is passed through the filter under pressure, i.e. in which the coffee grounds are extracted under pressure
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/40—Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J31/00—Apparatus for making beverages
    • A47J31/44—Parts or details or accessories of beverage-making apparatus
    • A47J31/46—Dispensing spouts, pumps, drain valves or like liquid transporting devices
    • A47J31/469—Details of hydraulic circuits

Definitions

  • the present invention relates to a method of foaming and a method of brewing coffee, and to a beverage machine for use in the above method of foaming and brewing.
  • the Chinese invention patent "Method for Automatically Producing Milk Foam” (Application No.: 201180063006.8) with the authorization number CN103313636B discloses a method for automatically generating milk foam in a milk foaming device, and a milk foaming device for automatically generating milk foam.
  • the milk foaming device has at least one hollow space; a steam inlet passage for introducing steam into the hollow space; a milk inlet passage for introducing milk into the hollow space; an air inlet passage for introducing air into the hollow space; and an outlet
  • the channel discharges the milk froth from the milk frothing device, and each channel leads directly or indirectly to the hollow space.
  • the present invention provides that steam, preferably steam, is introduced into the steam inlet passage to allow milk and air to flow into the hollow space and for mixing The milk, air and steam are formed to form a milk/air/steam mixture, and then the milk/air/steam mixture is output to the outlet passage.
  • steam preferably steam
  • the utility model patent CN203153436U "A device for producing milk foam" (Application No.: 201320123842.7) discloses a structure including a main body and a knob, a negative pressure chamber, a steam passage provided in the main body, The milk passage, the air passage and the milk steam-milk-air mixture passage, the steam passage and the milk steam-milk-air mixture passage are kept connected to the negative pressure chamber, and the main body has a milk passage and an air passage connected to the negative pressure chamber.
  • the head of the knob has a horizontal through hole penetrating through the two ends.
  • the common channel is opened or closed by rotating a knob, and an air inlet groove communicating with the lateral through hole is formed on the knob, and the air inlet groove is formed with the main body.
  • the air holes constitute an air passage, and the air passage is not easily blocked when in use.
  • the function of foaming is realized by using steam, and the structure of the equipment for realizing the function of foaming is complicated, which is not only easy to cause failure, but also causes the overall cost of the coffee machine to be high.
  • the coffee machine has an output pipe for steam output. In use, the milk is placed in the coffee cup in advance, and after the steam is generated by the coffee machine, the outlet end of the steam output pipe is used. Extend into the milk and use steam to make the milk milk.
  • the first technical problem to be solved by the present invention is to provide a milking method for the current state of the art, which is simple in operation, low in operation requirements for foaming personnel, safe in operation, and high in cleanliness in use.
  • the second technical problem to be solved by the present invention is to provide a method for brewing coffee according to the current state of the art, which can quickly and conveniently brew coffee with milk foam, and greatly shortens the time for brewing coffee. .
  • a third technical problem to be solved by the present invention is to provide a beverage machine for the above-described milking method and brewing coffee method, which is simple and reasonable in structure, and can generate a high-pressure water column, thereby Milk is milking.
  • a method of foaming foam comprising the steps of:
  • milk as used herein is not limited to liquid milk, but may also be milk powder.
  • the present invention mainly utilizes the impact and agitation of milk by a high pressure water column, and entrains air into the milk during the impact to foam the milk.
  • the inventors found that the appropriate water column thickness, water column flow rate, the angle at which the water column enters the milk, the suspended height of the water column, or the height of the water level from the beginning of the water column and the temperature of the water are several factors affecting the foaming effect and foaming efficiency of the milk. A major influencing factor.
  • the height of the starting end of the high-pressure water column is 60-130 cm from the liquid level of the milk, and the suspended height of the water column needs to be reasonably selected.
  • the high-pressure water column is easily dispersed due to no pipeline constraint, thereby reducing the impact of the high-pressure water column. Force, causing foaming is easy to fail, and it is easy to cause splashing of milk; and too low, the ability to entrain air during the water column impact is not strong enough and may affect the foaming effect.
  • the high pressure water column is formed by flowing water through a nozzle, and the outlet end of the nozzle has a diameter of 0.1 to 1.0 mm.
  • the outlet end of the nozzle has a diameter of 0.3 to 1.0 mm.
  • the outlet end of the nozzle has a diameter of 0.15 to 0.45 mm. More preferably, the outlet end of the nozzle has a diameter of 0.2 to 0.4 mm.
  • the size of the outlet at the outlet end of the nozzle is the main factor affecting the thickness of the water column.
  • the water column is too thick, the air entrainment during the impact is low, and too much water is mixed into the milk to affect the ratio of water to milk and even beverages (such as coffee). Too detailed impact is not enough, it is difficult to foam the bottom milk.
  • too thin water column is easy to diverge and affect its impact force and even foaming effect. It should be noted that the water column should be as close as possible to avoid divergence, but proper divergence is in fact unavoidable and acceptable.
  • the volume flow rate of the high pressure water column is 1 to 3.5 mL/s.
  • the flow rate of the water column is mainly related to the volume flow of the water column and the diameter of the outlet end of the nozzle.
  • the flow rate of the water column is too low, which is not conducive to foaming of milk due to low impact force. Too high will put high requirements on system pressure and is too high. Speed will cause the splash of milk to affect the actual experience. In fact, if the speed of the water column is enough to cause the water column to hit the bottom of the container, and the height of the rebound does not exceed the milk level should be a suitable speed.
  • the high pressure water column is formed by a pressure of 1.5 to 1.9 Bar applied by the water discharge device.
  • the angle between the high pressure water column and the milk liquid surface is 80 to 90 degrees.
  • the angle of the water column entering the milk has a certain relationship with the shape of the container. If it is a narrow-mouth container, the angle can be selected to a larger extent. However, for a wide-mouth cup container, the length of the impact path of the water column and the water column may be considered. Appropriate selection is made by factors such as milk splash. Keeping the angle between the high pressure water column and the milk liquid surface within the above range can easily form milk foam, and the angle is too large, which will reduce the momentum of the high pressure water column and affect the foaming effect.
  • the high pressure water column is 1 to 10 strands, and at least one high pressure water column is at an angle of 90° to the milk level. At least one of the high-pressure water columns is disposed in the middle, and the other plurality of high-pressure water columns are arranged around the circumferential interval of the intermediate high-pressure water column.
  • the intermediate high-pressure water column and the milk liquid surface are perpendicular to each other, and the high-pressure water column around the middle high-pressure water column is arranged in a state of being gradually dispersed outward from the top to the bottom with the middle water column as the center.
  • the acute angle between the high-pressure water column arranged in a dispersed state and the milk liquid surface is 80 to 89°.
  • the temperature of the high pressure water column is 0 to 10 ° C or 85 to 100 ° C.
  • higher temperature is more conducive to milk foaming, but the present invention can produce a sufficient foaming effect even if cold water or even ice water is used, which is obviously superior to the existing steam foaming.
  • One of the improvements When the temperature is high, people sometimes want to drink a cold drink such as latte. Steam foaming obviously cannot meet this requirement. Now the usual practice is to make a cup of hot latte and then add ice to the cup. Block, after the ice melts to cool the beverage, this aspect needs to wait for a long time.
  • the process of melting ice cubes and ice cubes will lead to the reduction of the original milk foam or even near no, affecting the coffee.
  • the taste By adopting the method of the invention, the milk can be directly foamed by ice water. If the milk itself is chilled, even if hot espresso is added thereto, the temperature and the foaming can be maintained at a low temperature. effect. It can be seen that the milk foaming method of the present invention can use both hot water and cold water. In summer, the weather is hot. You can use ice water to make milk foam, brew a cup of iced coffee, which is good for solving the problem; in winter, the weather is cold and the heat can be used. Drinking milk into the water and brewing a cup of warm coffee will help warm the stomach while refreshing.
  • the technical solution adopted by the present invention to solve the above second technical problem is: a brewing coffee method, characterized in that the method comprises the steps of: using the above-mentioned milk foaming method to spray milk into the milk foam;
  • a beverage machine for the above method of foaming and brewing coffee comprising a water pump and a boiler, one end of which is connected with a water source, the water pump The other end
  • the water inlet of the boiler is connected to the outlet of the boiler, and a discharge pipe is connected to the water outlet of the boiler, and a nozzle is arranged on the water outlet of the discharge pipe.
  • the outlet end of the nozzle has a diameter of 0.1 to 1.0 mm.
  • the nozzle includes a water inlet section, a buffer section and a nozzle connected in sequence from top to bottom, and the inner diameters of the water inlet section, the buffer section and the nozzle are sequentially decreased; the length of the nozzle is greater than 0.5 mm,
  • the inner diameter of the spout is 0.1 to 1.0 mm, preferably 0.15 to 0.45 mm, and more preferably 0.2 to 0.4 mm.
  • the flow rate of the hot water flowing out of the nozzle is as high as 13.0 m/s, and the high-speed hot water discharged from the nozzle can be used to flush the milk out of the milk foam, which is extremely convenient to use.
  • a step is formed at the junction of the water inlet section and the buffer section, and a lower portion of the buffer section is formed as a tapered portion whose inner diameter gradually decreases from the top to the bottom, and the section angle ⁇ of the tapered portion is 60 to 90°, the height of the tapered portion is greater than 0.8 mm, and the upper end of the spout is connected to the lower end of the tapered portion.
  • a connecting pipe is disposed between the discharge pipe and the nozzle, and the water inlet end of the connecting pipe is connected to the water outlet of the discharge pipe, and the water outlet end of the connecting pipe is inserted into the nozzle from the upper end of the nozzle.
  • the lower end of the connecting tube is inserted into the buffering section, and the outer circumference of the connecting tube is convexly disposed with a ring-shaped limiting ring.
  • the limiting ring is closely engaged with the water inlet section.
  • a gap for mounting the sealing ring is formed between the limiting ring and the step.
  • the upper part of the nozzle is provided with a laterally arranged bayonet.
  • the connecting tube is concavely provided with a circumferentially arranged recessed ring, and a holding member is clamped to the concave through the bayonet. Inside the circle.
  • the beverage machine further includes a brewing mechanism, the water inlet of the brewing mechanism is connected to the water outlet of the boiler, and the water outlet of the brewing mechanism is used for outputting a beverage or coffee.
  • a steam discharge pipe for discharging steam may be connected to the water outlet of the boiler.
  • the steam is discharged through the steam discharge pipe to facilitate the production of espresso coffee, which increases the use function of the beverage machine and provides greater convenience for the user.
  • High-speed water flow impacting milk, especially milk powder is a natural phenomenon that can be easily observed, but because the foam produced under the prior art conditions is coarse, small, uneven, not thick, and easily broken and not durable, It can't be used to make coffee with milk foam. That is to say, the impact of water flow on milk or milk powder to produce foam is completely different from how to obtain a foam that meets the requirements of coffee foam. Therefore, prior to the present invention, a technique for producing a milk foam capable of satisfying the requirements of coffee milk foam using a high-speed water stream has not been disclosed.
  • the milk foaming method of the invention breaks through the limitations of the prior knowledge, and can produce rich, thick, delicate, long-lasting, sufficient amount of milk foam, which is sufficient to meet the requirements of coffee milk foam.
  • the method of directly using the high-pressure water column to impact the milk itself to make the milk foam is easy to operate.
  • the operation requirements of the milk foam personnel are extremely low, and due to the simple structure, the cost and price of the beverage machine itself are far lower than other foaming machines on the market, and are more suitable for ordinary household use; meanwhile, due to the process of foaming
  • the equipment does not need to be in direct contact with the milk, thereby avoiding the problems of inconvenient cleaning and bacterial growth, and the cleanliness of the use process is high; in addition, the safety hazard caused by excessive steam temperature and operation error is avoided, and the use process is safe;
  • the method for brewing coffee of the invention firstly uses the high pressure water column to impact the milk to generate milk foam, and then directly injects the coffee into the milk foam, thereby greatly shortening the brewing time of the coffee with the milk foam;
  • the beverage machine of the invention has a very simple structure, and the beverage machine has a boiler capable of heating the drinking water, and a nozzle connected to the boiler is connected with a nozzle, so that the output water flows to form a high-pressure water column, and the high-pressure water column impacts the milk to generate
  • the milk foam realizes the function of foaming milk; when brewing coffee is needed, the brewed coffee is flushed into the milk which has been foamed, the operation is simple and quick, and the time of brewing coffee is greatly shortened; the invention
  • the beverage machine can also be used as a simple water dispenser, and the nozzle can directly drink drinking water. It can be seen that the beverage machine of the invention integrates the functions of the water dispenser and the coffee machine, and more difficultly, the beverage machine structure of the invention Simple, low cost, can meet the needs of the general population.
  • FIG. 1 is a schematic view showing the structure of a water passage in an embodiment of a beverage machine of the present invention
  • FIG. 2 is a schematic structural view of another water passage in an embodiment of the beverage machine of the present invention.
  • FIG. 3 is a schematic structural view of a nozzle and a connecting pipe in the embodiment of the beverage machine of the present invention
  • Figure 4 is a cross-sectional view of Figure 3;
  • Figure 5 is a cross-sectional view of the nozzle of Figure 3.
  • the method for foaming in the embodiment of the present invention is;
  • a container is taken, milk is added to the container, and at least one high-pressure water column is introduced into the milk by floating, and the high-pressure water column impacts and stirs the milk to form milk foam.
  • the high pressure water column is formed by a pressure of 1.5 to 1.9 Bar applied by the water discharge device. Wherein, the starting end of the high-pressure water column is 60-130 cm from the liquid surface of the milk, the high-pressure water column is formed by the water flowing through the nozzle, and the diameter of the outlet end of the nozzle is 0.1-1.0 mm.
  • the diameter of the outlet end of the nozzle is controlled to 0.15 ⁇ 0.45mm, in order to prevent the high-pressure water column from splashing in the cup, causing a large sound and affecting the user experience, the diameter of the nozzle outlet end can be further controlled within 0.2-0.4mm, and the volume flow rate of the high-pressure water column is 1 ⁇ 3.5mL/s. .
  • the high pressure water column in this embodiment may be one strand, and the high pressure water column and the milk liquid surface are between 80 and 90 degrees.
  • the high-pressure water column in this embodiment may also be a plurality of strands, for example, 2 to 10 strands, and at least one of the high-pressure water columns is disposed in the middle. Meanwhile, a plurality of other high-pressure water columns are arranged around the circumferential interval of the intermediate high-pressure water column, and the middle high-pressure water column and the milk liquid surface are perpendicular to each other, and the high-pressure water column around the middle high-pressure water column is gradually extended from the top to the bottom with the middle water column as the center. Dispersed state arrangement, the acute angle between the high-pressure water column arranged in a dispersed state and the milk liquid surface is 80-89°. This makes it easier to make milk into milk foam.
  • the temperature of the high-pressure water column is 0 to 10 ° C or 85 to 100 ° C. Both hot water and cold water can be used. In summer, the weather is hot. You can use ice water to make milk foam and brew a cup of cold coffee. It is good for lack of solution; in the cold winter weather, you can use hot water to make milk foam, brew a cup of warm coffee, and help to warm the stomach while refreshing. It should be noted that the present invention does not need to reach a specific temperature when foaming, and can freely select the temperature of the foaming, but the user generally uses the high-pressure water column of 0 to 10 ° C to brew iced coffee, using 10 to 85 ° C. The high-pressure water column brews hot coffee. Of course, the user can also use the warm water between 10 and 85 ° C to make milk foam according to personal preference.
  • the milk is sprayed out of the milk foam by the above method of foaming; the brewed coffee is poured into the container and mixed with the milk foam.
  • the beverage machine of the present embodiment includes a water tank 1, a water pump 2, a boiler 3, and a brewing mechanism 4.
  • One end of the water pump 2 is connected to the water tank 1, and the other end of the water pump 2 is connected to the water inlet of the boiler 3.
  • the water inlet of the brewing mechanism 4 is connected to the water outlet of the boiler 3, and the water outlet of the brewing mechanism 4 is used for outputting a beverage or coffee.
  • a discharge pipe 31 is connected to the water outlet of the boiler 3, and the discharge pipe 31 is provided with a first valve 32 capable of controlling the flow or disconnection of the water flow, and the water outlet of the discharge pipe 31 is provided with a water flow speed capable of accelerating the water to impact the milk. Thereby the nozzle 5 of the milk foam is punched out.
  • the nozzle 5 includes a water inlet section 51, a buffer section 52 and a spout 53 which are sequentially connected from top to bottom, and the inner diameter of the water inlet section 51, the buffer section 52 and the spout 53 Decrease in turn.
  • the length of the spout 53 is greater than 0.5 mm
  • the inner diameter is 0.1-1.0 mm
  • a step 54 is formed at the junction of the inlet section 51 and the buffer section 52.
  • the lower portion of the buffer section 52 is formed as a tapered portion whose inner diameter gradually decreases from the top to the bottom.
  • the tapered portion 521 has an angle ⁇ of 60 to 90°, the height of the tapered portion 521 is greater than 0.8 mm, and the upper end of the nozzle 53 is connected to the lower end of the tapered portion 521.
  • a connecting pipe 6 is disposed between the discharge pipe 31 and the nozzle 5, and the water inlet end of the connecting pipe 6 is connected to the water outlet of the discharge pipe 31, and the water outlet end of the connecting pipe 6 is inserted into the nozzle 5 from the upper end of the nozzle 5. .
  • the lower end of the connecting pipe 6 is inserted into the buffering section 52.
  • the outer circumference of the connecting pipe 6 is convexly disposed with a ring-shaped limiting ring 61.
  • the limiting ring 61 When the assembly is completed, the limiting ring 61 is closely engaged with the water inlet section 51. A gap 50 for mounting the seal ring 7 is formed between the limit ring 61 and the step 54.
  • the upper portion of the nozzle 5 is provided with a laterally disposed bayonet 55.
  • the connecting tube 6 is recessed with a circumferentially disposed recess 62, and a retaining member 8 is clamped in the recess 62 through the bayonet 55. Since the inner diameter of the connecting pipe 6 is smaller than the inner diameter of the discharge pipe 31, the arrangement of the connecting pipe 6 initially increases the pressure of the water flow, thereby cooperating with the nozzle 5 to discharge the high-speed water in accordance with the requirements.
  • a separate hot water discharge pipe 33 may be connected to the boiler 3, and the hot water discharge pipe 33 is provided with a second valve 34 for controlling the flow or disconnection of the water flow.
  • a steam discharge pipe 35 for discharging steam may be connected to the water outlet of the boiler 3, and the steam discharge pipe 35 is provided with a third valve 36 capable of controlling the circulation or disconnection of steam, through which the steam is discharged.
  • the tube 35 can discharge steam to the milk to make it easy to make espresso coffee.

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Abstract

一种打奶泡方法、冲泡咖啡方法及用于该方法的饮料机。利用高压水柱冲击牛奶本身而使牛奶产生奶泡的方式操作简单，对打奶泡人员的操作要求极低，且由于结构简单，饮料机本身的造价及售价远低于现有的打奶泡机；同时，由于在打奶泡过程中设备与牛奶无需直接接触，避免了清洗不便、细菌滋生的问题，使用过程也很安全。该冲泡咖啡方法利用高压水柱冲击使牛奶产生奶泡，然后直接将咖啡注入奶泡中即可，缩短了冲泡咖啡的时间；该饮料机结构简单，集饮水机、咖啡机的功能于一体，且便于打出奶泡。

Description

打奶泡方法、冲泡咖啡方法及用于该方法的饮料机 技术领域
本发明涉及一种打奶泡方法和一种冲泡咖啡方法，本发明还涉及用于上述打奶泡方法和冲泡咖啡方法的饮料机。
背景技术
近年来，咖啡机越来越普及，无论在家庭或商业场所都随处可预见，考虑到便于使用，目前多数咖啡机都具有打奶泡功能。
例如，授权公告号为CN103313636B的中国发明专利《自动产生牛奶泡沫的方法》(申请号：201180063006.8)披露了在牛奶发泡设备中自动产生牛奶泡沫的方法，以及自动产生牛奶泡沫的牛奶发泡设备。其中，牛奶发泡设备具有至少一个中空空间；蒸汽入口通道，将蒸汽引入到中空空间中；牛奶入口通道，将牛奶引入到中空空间中；空气入口通道，将空气引入到中空空间中；以及出口通道，将牛奶泡沫从牛奶发泡设备中排出，各个通道均直接地或间接地通向中空空间。为了提供可自动产生味道被优化的感官上的牛奶泡沫的方法和牛奶发泡设备，本发明提供了优选为水蒸汽的蒸汽被引入到蒸汽入口通道，以使牛奶和空气流入中空空间并且为了混合所述牛奶、空气和蒸汽以形成牛奶/空气/蒸汽混合物，然后将牛奶/空气/蒸汽混合物输出到出口通道。
授权公告号为CN203153436U的中国实用新型专利《一种产生牛奶泡沫的装置》(申请号：201320123842.7)披露了一种结构，其包括一主体和设于主体内的旋钮、负压腔、蒸汽通道、牛奶通道、空气通道以及牛奶蒸汽-牛奶-空气混合物通道，蒸汽通道和牛奶蒸汽-牛奶-空气混合物通道与负压腔保持贯通，主体内具有一能使牛奶通道和空气通道共同连通负压腔的共用通道，旋钮的头部具有一两头贯穿的横向通孔，通过旋转旋钮打开或关闭该共用通道，在旋钮上加工有一与横向通孔连通的进气槽，该进气槽与主体配合形成进气孔以构成空气通道，使用时空气通道不容易堵塞。
上述专利中均是采用蒸汽实现打奶泡功能，而实现打奶泡功能的设备结构都较为复杂，不仅容易产生故障，也导致咖啡机的整体造价偏高。现有技术中也有仅仅利用咖啡机产生蒸汽的结构，咖啡机上具有供蒸汽输出的输出管，使用时，预先将牛奶放置在咖啡杯内，待咖啡机产生蒸汽后，将蒸汽输出管的出口端伸入牛奶中，利用蒸汽使牛奶产生奶泡。这样的结构虽然无需设置牛奶通道、空气通道以及牛奶蒸汽-牛奶-空气混合物通道，但是对操作人员的专业技术要求较高，蒸汽输出管伸入牛奶中的深度及角度、咖啡杯中牛奶的体积及深度都会对打奶泡效果产生很大影响，普通家庭中使用时极易操作 失败，严重影响咖啡的口感；并且，直接将蒸汽输出管伸入牛奶中也非常不便于清洁，奶渍粘附在蒸汽输出管的内外壁上很难清洗，极易导致细菌滋生；另外，蒸汽温度较高，利用蒸汽打奶泡时也容易发生烫伤事故，较为危险。
发明内容
本发明所要解决的第一个技术问题是针对现有技术的现状，提供一种打奶泡方法，该方法操作简单、对打奶泡人员的操作要求低、操作安全且使用过程清洁度高。
本发明所要解决的第二个技术问题是针对现有技术的现状，提供一种冲泡咖啡的方法，该方法能快速方便的冲泡带有奶泡的咖啡，大大缩短了冲泡咖啡的时间。
本发明所要解决的第三个技术问题是针对现有技术的现状，提供一种用于上述打奶泡方法和冲泡咖啡方法的饮料机，该饮料机结构简单合理，可产生高压水柱从而将牛奶打出奶泡。
本发明解决上述第一个技术问题所采用的技术方案为：
一种打奶泡方法，其特征在于包括以下步骤：
取一个容器，向该容器中加入牛奶，悬空向牛奶中引入至少一股高压水柱，该高压水柱对牛奶进行冲击与搅拌从而使牛奶形成奶泡。本发明此处所称“牛奶”一词，其含义并不仅限于液体奶，还可以是奶粉。
本领域技术人员在阅读了本发明说明书后，应当了解本发明主要是利用高压水柱对牛奶的冲击与搅拌作用，并且在冲击过程中会将空气夹带进入牛奶而使牛奶发泡。发明人发现，合适的水柱粗细、水柱流速、水柱进入牛奶的角度、水柱的悬空高度或者说是水柱起始端距离牛奶液面的高度以及水的温度是影响牛奶发泡效果和发泡效率的几个主要影响因素。
所述高压水柱的起始端距离牛奶液面的高度为60～130cm，水柱的悬空高度需要进行合理的选择，太高则高压水柱在流动过程中因没有管道约束容易分散，进而降低高压水柱的冲击力，导致打奶泡容易失败，还容易导致牛奶的飞溅；而太低，则水柱冲击过程中夹带空气的能力不够强而可能影响发泡效果。
所述高压水柱由水流经过喷嘴而形成，所述喷嘴出口端的口径为0.1～1.0mm。
优选地，所述喷嘴出口端的口径为0.3～1.0mm。
作为优选，所述喷嘴出口端的口径为0.15～0.45mm。进一步优选，所述喷嘴出口端的口径为0.2～0.4mm。喷嘴出口端的口径大小是影响水柱粗细的主要因素，水柱太粗，冲击过程中夹带空气效率低，并且会造成过多的水混入牛奶而影响水和牛奶乃至饮料(比如咖啡)的配比，水柱太细则冲击力不够，难以对底层牛奶进行发泡。另外，太细的水柱还容易发散而影响其冲击力乃至发泡效果。需注意的是，水柱应以尽量保持不发散为宜，但适当的发散事实上难以避免并且也是可以接受的。
所述高压水柱的体积流量为1～3.5mL/s。水柱的流速主要与水柱的体积流量和喷嘴出口端的口径大小有关，水柱流速太低，将因冲击力低而不利于牛奶发泡，太高则将对系统压力提出较高要求，并且太高的速度将导致牛奶的飞溅而影响实际的使用体验，事实上，如果水柱的速度能够足以使水柱冲击至容器底部，并且反弹的高度不至于超出牛奶液面应该是一个比较合适的速度。
所述高压水柱由出水设备施加1.5～1.9Bar的压力形成。
再改进，所述高压水柱与牛奶液面之间的夹角为80～90°。水柱进入牛奶的角度选择跟容器的形状有一定的关系，如果是窄口容器，角度的可选范围更大，但对于宽口的杯子类容器，则需要考虑水柱的冲击路径的长短以及水柱可能引起的牛奶飞溅等因素而进行适当选择。将高压水柱与牛奶液面之间的夹角保持在上述范围内，可容易的使牛奶形成奶泡，而角度过大，会降低高压水柱的冲力，影响打奶泡效果。
优选地，所述高压水柱为1～10股，至少一股高压水柱与牛奶液面之间呈90°角。所述的高压水柱中至少有一股设置在中间，其它多股高压水柱围绕该中间高压水柱的周向间隔布置。所述中间高压水柱与牛奶液面相互垂直，该中间高压水柱周围的高压水柱分别以中间水柱为中心呈自上而下逐渐向外分散的状态排布。所述呈分散状态排布的高压水柱与牛奶液面之间所成锐角为80～89°。采用上述方案，便于更加快速的使牛奶形成奶泡。
所述高压水柱起始端的横截面积与入牛奶端的横截面积的偏差越小越好。
在上述各方案中，所述高压水柱的温度为0～10℃或者85～100℃。对于水温而言，事实上较高的温度更有利于牛奶发泡，但本发明即使采用冷水甚至是冰水也能产生足以实用的发泡效果，这一点是明显优于现有蒸汽发泡的改进效果之一。气温高的时候，人们有时希望能喝到一杯冰冷的饮品比如拿铁咖啡，采用蒸汽发泡显然无法满足这一要求，现在通常的做法，是做成一杯热拿铁后再往杯中加入冰块，待冰块融化后使饮料降温，这一方面需要等待较长时间，另一方面，加冰块及冰块融化过程中将导致原有奶泡的减少甚至于几近于无，影响咖啡的口感。而采用本发明方法，则可以采用冰水对牛奶直接发泡，如果牛奶本身也是冰镇过的，则即使往其中加入热的浓缩咖啡，也仍将能够保持较低的温度和较好的发泡效果。可见，采用本发明的打奶泡方法既可以使用热水也可以使用冷水，夏天天气炎热，可以使用冰水打奶泡，冲泡一杯冰爽的咖啡，利于解乏；冬天天气寒冷，可使用热水打奶泡，冲泡一杯温热的咖啡，在提神的同时利于暖胃。
本发明解决上述第二个技术问题所采用的技术方案为：一种冲泡咖啡方法，其特征在于包括以下步骤：采用上述打奶泡方法将牛奶打出奶泡；
将煮好的咖啡注入容器中与奶泡混合即可。
本发明解决上述第三个技术问题所采用的技术方案为：一种用于上述打奶泡和冲泡咖啡方法的饮料机，包括水泵及锅炉，所述水泵的一端与水源连接，所述水泵的另一端 与锅炉的进水口连接，其特征在于：所述锅炉的出水口上连接有排出管，该排出管的出水口上设置喷嘴。作为改进，所述喷嘴出口端的口径为0.1～1.0mm。
进一步，所述喷嘴包括自上而下依次连接的进水段、缓冲段及喷口，且所述进水段、缓冲段、喷口的内径依次减小；所述喷口的长度大于0.5mm，所述喷口的内径为0.1～1.0mm，优选为0.15～0.45mm，进一步优选为0.2～0.4mm。采用上述结构，从喷嘴中流出的热水水流速度高达13.0m/s，可直接利用喷嘴排出的高速热水将牛奶冲出奶泡，使用极为方便。
更进一步的，所述进水段与缓冲段的连接处形成有一台阶，所述缓冲段的下部成型为自上而下内径逐渐减小的锥形部，该锥形部的截面夹角α为60～90°，该锥形部的高度大于0.8mm，所述喷口的上端与该锥形部的下端相连接。采用上述结构，以使排出管流出的热水在经喷嘴后变为高速水。
再改进，所述排出管与喷嘴之间设置有一连接管，该连接管的进水端与排出管的出水口相连接，该连接管的出水端自所述喷嘴的上端插设入喷嘴中。采用上述结构，由于连接管的内径小于排出管的内径，因此，连接管的设置初步增大了水流的流速，从而与喷嘴相配合，排出符合要求的高速水。
作为优选，所述连接管的下端插接于缓冲段中，所述连接管的外周凸设有环向布置的限位圈，装配完成状态下，所述限位圈紧密卡接于进水段中，所述限位圈与台阶之间形成有用于安装密封圈的间隙。上述结构不仅便于将连接管与喷嘴连接，且采用上述连接方式，可以最大限度的确保喷嘴流出的热水能达到所需要的高速。
为了便于连接，所述喷嘴的上部开有横向布置的卡口，对应的，所述连接管上凹设有环向布置的凹圈，一卡持件穿过所述的卡口夹持于凹圈内。
在上述方案中，所述饮料机还包括酿造机构，该酿造机构的进水口与所述锅炉的出水口连接，该酿造机构的出水口用于输出饮料或咖啡。
在上述各优选方案中，所述锅炉的出水口上还可以连接有用于排出蒸汽的蒸汽排出管。通过该蒸汽排出管排出蒸汽便于制作意式咖啡，增加了饮料机的使用功能，为使用者提供了更大的便利。
与现有技术相比，本发明的优点在于：
高速水流冲击牛奶、特别是奶粉能够产生泡沫是一种容易观察到的自然现象，但是，因为现有技术条件下产生的泡沫粗大、量少、不均匀、不厚实，且容易破裂而不持久，根本无法用于制作带奶沫的咖啡。也就是说，水流冲击牛奶或奶粉能够产生泡沫与如何获得满足咖啡奶沫要求的泡沫完全是两回事。因此在本发明以前，未曾公开有采用高速水流制作能够满足咖啡奶沫要求的奶泡的技术。本发明打奶泡方法，突破了现有认识的局限，可以产生丰富、厚实、细腻、持久、足量的奶泡，足以满足咖啡奶沫的要求。
本发明中直接利用高压水柱冲击牛奶本身而使牛奶产生奶泡的方式操作简单，对打 奶泡人员的操作要求极低，且由于结构简单，饮料机本身的造价及售价远远低于目前市场上其它的打奶泡机，更加适合普通家庭使用；同时，由于在打奶泡过程中设备与牛奶无需直接接触，从而避免了清洗不便、细菌滋生的问题，使用过程清洁度高；另外，也避免了因蒸汽温度过高、操作失误而造成的安全隐患，使用过程安全；
本发明冲泡咖啡的方法先利用高压水柱冲击使牛奶产生奶泡，然后直接将咖啡注入奶泡中即可，大大缩短了目前带有奶泡的咖啡的冲泡时间；
本发明的饮料机结构极为简单，饮料机内部具有可对饮用水进行加热的锅炉，与该锅炉连接的排出管上连接有喷嘴，该使输出的水流形成高压水柱，该高压水柱冲击牛奶可产生奶泡，实现了打奶泡功能；当需要冲泡咖啡时，将煮好的咖啡冲入已打出奶泡的牛奶中即可，操作简单快捷，大大缩短了目前冲泡咖啡的时间；本发明的饮料机还可以作为单纯的饮水机使用，喷嘴可以输出饮用水直接饮用，可见，本发明的饮料机集饮水机、咖啡机的功能于一体，而更为难得是，本发明的饮料机结构简单、造价低，可满足广大人群的需求。
附图说明
图1为本发明饮料机的实施例中水路结构示意图；
图2为本发明饮料机的实施例中另一水路结构示意图；
图3为本发明饮料机实施例中喷嘴与连接管的结构示意图；
图4为图3的剖视图；
图5为图3中喷嘴的剖视图。
具体实施方式
以下结合附图实施例对本发明作进一步详细描述。
本发明实施例中打奶泡的方法为；
取一个容器，向该容器中加入牛奶，悬空向牛奶中引入至少一股高压水柱，该高压水柱对牛奶进行冲击与搅拌从而使牛奶形成奶泡。高压水柱起始端的横截面积与入牛奶端的横截面积的偏差越小越好。高压水柱由出水设备施加1.5～1.9Bar的压力形成。其中，高压水柱的起始端距离牛奶液面的高度为60～130cm，高压水柱由水流经过喷嘴而形成，喷嘴出口端的口径为0.1～1.0mm，本实施例中将喷嘴出口端的口径控制在0.15～0.45mm，为了防止高压水柱在杯中飞溅，造成较大的声音而影响用户体验，还可以将喷嘴出口端的口径进一步控制在0.2～0.4mm内，高压水柱的体积流量为1～3.5mL/s。
本实施例中的高压水柱可以为一股，且该高压水柱与牛奶液面之间呈80～90°。本实施例中的高压水柱也可以为多股，例如2～10股，高压水柱中至少有一股设置在中 间，其它多股高压水柱围绕该中间高压水柱的周向间隔布置，中间高压水柱与牛奶液面相互垂直，该中间高压水柱周围的高压水柱分别以中间水柱为中心呈自上而下逐渐向外分散的状态排布，呈分散状态排布的高压水柱与牛奶液面之间所成锐角为80～89°。这样便于更加快速的使牛奶形成奶泡。
在本实施例中，高压水柱的温度为0～10℃或者85～100℃，既可以使用热水也可以使用冷水，夏天天气炎热，可以使用冰水打奶泡，冲泡一杯冰爽的咖啡，利于解乏；冬天天气寒冷，可使用热水打奶泡，冲泡一杯温热的咖啡，在提神的同时利于暖胃。需要说明的是，本发明在打奶泡时无需达到一个特定的温度，可以自由选择打奶泡温度，只是使用者一般会使用0～10℃的高压水柱冲泡冰咖啡，使用10～85℃的高压水柱冲泡热咖啡，当然，使用者也可以根据个人喜好采用10～85℃之间的温水进行打奶泡。
本实施例中冲泡咖啡的方法为：
采用上述打奶泡方法将牛奶打出奶泡；将煮好的咖啡注入容器中与奶泡混合即可。
如图1～5所示，本实施例的饮料机包括水箱1、水泵2、锅炉3及酿造机构4，水泵2的一端与水箱1连接，水泵2的另一端与锅炉3的进水口连接，酿造机构4的进水口与锅炉3的出水口连接，酿造机构4的出水口用于输出饮料或咖啡。锅炉3的出水口上连接有一排出管31，排出管31上设置有能控制水流流通或断开的第一阀门32，该排出管31的出水口上设置有能加快出水的水流速度以冲击牛奶从而打出奶泡的喷嘴5。
在本实施例中，如图3～5所示，喷嘴5包括自上而下依次连接的进水段51、缓冲段52及喷口53，且进水段51、缓冲段52及喷口53的内径依次减小。喷口53的长度大于0.5mm，内径为0.1～1.0mm，进水段51与缓冲段52的连接处形成有一台阶54，缓冲段52的下部成型为自上而下内径逐渐减小的锥形部521，该锥形部521的截面夹角α为60～90°，该锥形部521的高度大于0.8mm，喷口53的上端与该锥形部521的下端相连接。排出管31与喷嘴5之间设置有一连接管6，该连接管6的进水端与排出管31的出水口相连接，该连接管6的出水端自喷嘴5的上端插设入喷嘴5中。具体的，连接管6的下端插接于缓冲段52中，连接管6的外周凸设有环向布置的限位圈61，装配完成状态下，限位圈61紧密卡接于进水段51中，限位圈61与台阶54之间形成有用于安装密封圈7的间隙50。喷嘴5的上部开有横向布置的卡口55，对应的，连接管6上凹设有环向布置的凹圈62，一卡持件8穿过卡口55夹持于凹圈62内。由于连接管6的内径小于排出管31的内径，因此，连接管6的设置初步增大了水流的压力，从而与喷嘴5相配合，排出符合要求的高速水。
如图1、2所示，锅炉3上还可以连接有单独的热水排出管33，热水排出管33上设置有能控制水流流通或断开的第二阀门34。如图2所示，锅炉3的出水口上还可以连接有用于排出蒸汽的蒸汽排出管35，该蒸汽排出管35上设置有能控制蒸汽流通或断开的第三阀门36，通过该蒸汽排出管35可以排出蒸汽至牛奶中打奶泡，便于制作意式咖啡。

Claims (17)

  1. 一种打奶泡方法，其特征在于包括以下步骤：
    取一个容器，向该容器中加入牛奶，悬空向牛奶中引入至少一股高压水柱，该高压水柱对牛奶进行冲击与搅拌从而使牛奶形成奶泡。
  2. 根据权利要求1所述的打奶泡方法，其特征在于：所述高压水柱由水流经过喷嘴而形成，所述喷嘴出口端的口径为0.1～1.0mm。
  3. 根据权利要求2所述的打奶泡方法，其特征在于：所述喷嘴出口端的口径为0.15～0.45mm。
  4. 根据权利要求2所述的打奶泡方法，其特征在于：所述喷嘴出口端的口径为0.2～0.4mm。
  5. 根据权利要求1所述的打奶泡方法，其特征在于：所述高压水柱的起始端距离牛奶液面的高度为60～130cm。
  6. 根据权利要求1至5中任一权利要求所述的打奶泡方法，其特征在于：所述高压水柱的体积流量为1～3.5mL/s。
  7. 根据权利要求1至5中任一权利要求所述的打奶泡方法，其特征在于：所述高压水柱由出水设备施加1.5～1.9Bar的压力形成。
  8. 根据权利要求1所述的打奶泡方法，其特征在于：所述高压水柱与牛奶液面之间的夹角为80～90°。
  9. 根据权利要求1所述的打奶泡方法，其特征在于：所述高压水柱为1～10股。
  10. 根据权利要求8所述的打奶泡方法，其特征在于：至少一股高压水柱与牛奶液面之间呈90°角。
  11. 一种冲泡咖啡方法，其特征在于包括以下步骤：
    采用权利要求1～10中任意一种打奶泡方法将牛奶打出奶泡；
    将煮好的咖啡注入容器中与奶泡混合即可。
  12. 一种用于上述打奶泡和冲泡咖啡方法的饮料机，包括水泵及锅炉，所述水泵的一端与水源连接，所述水泵的另一端与锅炉的进水口连接，其特征在于：所述锅炉的出水口上连接有排出管，该排出管的出水口上设置有喷嘴。
  13. 根据权利要求12所述的饮料机，其特征在于：所述喷嘴出口端的口径为0.1～1.0mm。
  14. 根据权利要求13所述的饮料机，其特征在于：所述喷嘴包括自上而下依次连接的进水段、缓冲段及喷口，且所述进水段、缓冲段、喷口的内径依次减小。
  15. 根据权利要求14所述的饮料机，其特征在于：所述喷口的长度大于0.5mm，所述喷口的内径为0.1～1.0mm。
  16. 根据权利要求15所述的饮料机，其特征在于：所述喷口的内径为0.15～0.45 mm。
  17. 根据权利要求16所述的饮料机，其特征在于：所述喷口的内径为0.2～0.4mm。
PCT/CN2016/000205 2015-11-09 2016-04-19 打奶泡方法、冲泡咖啡方法及用于该方法的饮料机 WO2017080097A1 (zh)

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