53results about How to "Avoid burnt smell" patented technology

The invention provides an electronic cigarette and a control method thereof. The electronic cigarette comprises a heating wire assembly, a power source and a controller. The heating wire assembly is used for generating heat and comprises heating wires, wherein the resistance value of the heating wires changes along with the changes of temperatures. The power source is used for providing voltages for the heating wire assembly. The controller is electrically connected with the heating wire assembly and the power source and used for controlling the power source to output the voltages. The controller comprises a temperature detecting module which is used for detecting the resistance value of the heating wires to obtain the real-time temperature of the heating wire assembly, an upper limit heating temperature and a lower limit heating temperature are set in the temperature detecting module, the controller controls the power source to output a first voltage when the real-time temperature is smaller than or equal to the lower limit heating temperature and controls the power source to output a second voltage when the real-time temperature is larger than or equal to the upper limit heating temperature, the second voltage is smaller than the first voltage, and the controller controls the power source to keep outputting the current voltage when the real-time temperature is larger than the lower limit heating temperature and smaller than the upper limit heating temperature. The electronic cigarette and the control method thereof can ensure the taste consistency of the smoke of all times and save electric quantity.

The invention discloses a processing technique of floral type green tea, which comprises the following steps of: taking low and middle-grade fresh leaves as raw materials, breaking through the traditional processing technique of green tea to adopt a compound withering manner, i.e. withering and fine manipulation before water-removing, and promoting substances contained in the fresh leaves to be subjected to a light enzymatic reaction, so that the tea leaves generate natural floral note without adding extraneous materials; and using a combined water-removing manner, i.e. steaming and microwaving, and a drying manner, i.e. high-temperature gross fire and fragrance-extracting at a lower temperature till the tea leaves are dry enough, to retain floral substances. Finally, the product has strong fragrance and mellow taste, so that the difficulty that low and middle-grade green tea has little fragrance and bitter taste is solved, and the organoleptic quality and the economic benefit of the low and middle-grade green tea are greatly enhanced.

The invention relates to an electronic cigarette atomizer. The electronic cigarette atomizer comprises an outer casing pipe, and an atomizing component, a filter, a permeating plate and a liquid storage cup, which are sequentially nested in the outer casing pipe; the atomizing component comprises a conductive connecting seat, a tubular electrode, an insulation sleeve, a fixed seat, a supporting seat, an atomizing unit and an insulating casing pipe, one end of the connecting seat is detachably connected with a battery pole, the tubular electrode is arranged in the center of the connecting seat, the insulation sleeve is arranged between the connecting seat and the tubular electrode, the fixed seat is connected with the connecting seat, the supporting seat is connected with the fixed seat and is made of a high-temperature-resisting hard insulation material, the atomizing unit is aerially arranged in the supporting seat and consists of a liquid guide piece and an electric heating wire which is wound on the liquid guide piece, and the insulating casing pipe sleeves the fixed seat and the supporting seat and is connected with the connecting seat in a sleeving manner. After the electronic cigarette atomizer is additionally provided with the fixed seat, the atomizing unit supporting seat is changed to be made of the high-temperature-resisting hard insulation material, so that the high-temperature deformation is prevented, the atomizing effect is effectively guaranteed, scorched flavor produced by the burning of the supporting seat caused by the high temperature of the electric heating wire also can be avoided, and the smoking taste of an electronic cigarette user can be greatly improved.

The invention discloses an electronic cigarette atomizer and an electronic cigarette. The electronic cigarette atomizer comprises a cigarette holder, an atomizing device and a liquid storage device which are detachably connected. The atomizing device comprises a gas inlet base, a smoke guide pipe, a connecting base, a connecting sleeve, an atomizing base, an electric heating wire and a first electrode. The whole atomizing base is arranged at the lower portion of the inner wall of the connecting sleeve in a sleeving mode. The atomizing base is in a hollow pipe shape. The spiral electric heating wire wrapped by a liquid guide core is arranged in the atomizing base. A gas inlet groove and a liquid inlet groove are formed in the outer wall of the atomizing base. A completely-opened opening is formed in the upper end of the liquid storage device. The bottom end of the liquid storage device is closed and provided with a connecting part. The electronic cigarette atomizer and the electronic cigarette have the advantages that when cigarette liquid is used up, the opening can be completely opened by detaching the liquid storage device so that a user can greatly conveniently supplement cigarette liquid; in addition, the gas inlet groove and the liquid inlet groove are formed in the atomizing base, gathered heat of the atomizing base can be brought away, and it is avoided that high temperature causes the scorched flavor in smoke and the hot feeling to the user.

The invention relates to an originally ground soybean milk preparation method of a soybean milk grinder, which comprises: (a) a first grinding stage and (b) a boiling stage, wherein in the first grinding stage, materials for preparing soybean milk are ground by a grinding blade under the driving of an electric motor of the soybean milk grinder, and the liquid temperature during the first grinding stage is not more than 70 DEG C; and in the boiling stage, the soybean milk is heated by a heating component of the soybean milk grinder until the soybean milk is boiled up, and the heating component is used for persistently or interruptedly heating the materials in a cup during the first grinding stage. The soybean milk prepared according to the soybean milk preparation method has bean flavor and better mouthfeel.

The invention discloses an electronic cigarette device. A control circuit of the electronic cigarette device is set with total time of cigarette tar atomizing in a tar cup, a first alarming time threshold value, and accumulated heating time of a heating assembly; when the control circuit judges that the difference between the total time and the accumulated heating time is smaller than the first alarming time threshold value, the alarming action is triggered. The electronic cigarette device has the advantage that by triggering the alarming action, a user is timely informed of replacing the tar cup, so that the user is prevented from sucking the burning odor and harmful matter in the tail end.

The invention discloses a multi-layer and multi-flavor nut seaweed crisp and a processing method thereof, and belongs to the technical field of food processing. The multi-layer and multi-flavor nut seaweed crisp and the processing method thereof comprises the following steps: the roasted pale spot seaweed, seasoning, sesame, and almond kernel are prepared; before applying the seasoning on the seaweed, the seasoning is roasted for 8-12 minutes under the temperature of 70-80 DEG C to make the seasoning in a sticky state, and thus moisture in the seasoning is prevented from affecting humidity ofthe seaweed; a rolling machine is used to roll to uniformly apply the seasoning on the seaweed, and the smoothness of the seaweed can be guaranteed; and the sesame and the almond kernel are sent on the seaweed by a batch feeder, and one layer is laid again on the top of the sesame and the almond kernel, and the thickness of each layer of seaweed crisp can be facilitated to 1cm through rolling of the rolling machine; and the finished product is roasted for 8-12 minutes at the temperature of 75-90 DEG C to reduce the loss of unsaturated fatty acid of the nuts, finally taste of the seaweed is crisp and delicious, the nut is fresh and free of oil rancidity, and taste of the multi flavors are even.

The invention relates to an oil pressing technology and an application of high-oleic acid peanuts. The peanuts are preprocessed with microwaves to reduce the tediousness in the production process of strong fragrant peanut oil, the fragrance degree can be controlled by controlling the microwave treatment time, a high temperature generated by the microwaves increases fragrant substances generated bya Maillard reaction, and the microwaves make oil have a good flavor, and avoid a burnt smell caused by traditional frying; the microwave treatment destroys the physical structure of the peanuts, so oil molecules can be easily squeezed out; the microwave pretreatment utilizes energy generated by high-speed movement of polar molecules in the molecules, so the purposes of easy uniform heating, shortening of the frying time, no burnt smell and reduction of the content of benzo(a)pyrene in the oil are achieved; and the microwave pretreatment avoids the drying treatment of the peanut raw material,so the energy consumption is reduced.

The invention relates to an electronic atomization device and an atomizer and an atomization assembly thereof. The atomization assembly comprises a porous body and a cylindrical net-shaped heating body. The porous body comprises a central through hole, the heating body is of a hollow structure with two through ends, and the heating body is arranged in the central through hole and is tightly connected to the porous body. According to the atomization assembly, the cylindrical net-shaped heating body is arranged in the central through hole of the porous body and is tightly connected to the porousbody, so that the overall heating uniformity of the heating body can be improved, the scorched smell caused by local high temperature is avoided, and the smoking experience and atomization efficiencyare improved.

The invention discloses selenium-rich jujube paste meal replacement powder capable of enriching the blood. The meal replacement powder is prepared from the following raw materials in parts by weight:30-37 parts of wheat flour, 23-30 parts of dried red jujubes, 5-8 parts of cowpeas, 5-10 parts of wolfberry fruits, 3-6 parts of black beans, 8-10 parts of maltodextrin, 0-8 parts of vegetable fat powder, 2-7 parts of brown sugar, 3-8 parts of selenium-rich konjac flour and 1-2 parts of sesame seeds. Furthermore, the invention also discloses a preparation method of the selenium-rich jujube paste meal replacement powder capable of enriching the blood. The meal replacement powder disclosed by the invention has the effects of benefiting qi, nourishing the blood, resisting oxidation, preventing senescence, protecting and beautifying the skin, protecting the liver, enhancing the immunity, resisting fatigue and the like, is rich in selenium element and soluble dietary fiber, and has certain effects of preventing and resisting cancers and losing weight. The product is delicate in taste and unique in flavor, has prominent health-care functions and meets the pursuit of modern people for healthydiet; in preparation processes, the dried red jujubes, the flour, the cowpeas and the black beans are firstly steamed and then stir-fried at low temperature and pulverized, so that loss of nutrient substances is prevented, and the nutrient substances are easier to absorb; and the meal replacement powder can not cause excessive internal heat after being eaten for a long term.

A concentrated fresh juice of wolfberry fruit with high nutritive and health-care values is prepared from the fresh wolfberry fruit through washing, removing residual agricultural chemical by the aqueous solutions of SO2 and sodium carbonate, beating, squeezing, colloid grinding, homogenizing, and sterilizing while concentrating by indirect heating at low temp.

The invention discloses a goat roasting oven. The goat roasting oven comprises a stove body, wherein a heat-preserving oven door is arranged at the front part of the oven body, a door opening handle is arranged on the oven door, a rotating structure is arranged at the upper part of the inner chamber of the oven body, the rotating structure is connected with a motor at the upper part of the outer side of the oven body, an upper smoke exhaust port is formed in the rear side of the top part of the oven body, the upper smoke exhaust port is connected with an upper smoke exhaust pipe, a switching valve is arranged on the upper smoke exhaust pipe, the upper smoke exhaust pipe is connected with a dust catcher through an induced draft fan, and the external part of the dust catcher is connected with a dust and oil stain collector; a hollow fire pan is arranged at the lower part of the oven body, a fire grate is arranged at the lower part of the fire pan, an ash tank is arranged at the lower part of the fire grate, the ash tank is matched with a surrounding wall surface, an air inlet with air inlet amount which can be adjusted is formed in the ash tank, an upper groove is formed in the upper part of the fire pan, an annular water storage groove is formed in the plane of the upper groove, an annular oil receiving groove is formed in the outer side of the water storage groove, and the outer side of the upper groove and the surrounding part of the oven body are of an integral structure. The goat roasting oven has the advantages that since a closed space is formed, the roasting efficiency is high, the occupied space is smaller and the goat roasting oven is particularly suitable for places with numerous people who have meals.

The invention relates to the field of tea processing, in particular to a making technology of spring tippy tea. The method comprises the procedures of picking, vacuum freezing, withering, leaf selecting, vacuum microwave fixing, spreading for cooling, rolling, deblocking, shaping and the like. According to the making technology, the traditional rolling time is shortened to 6-10 min from original 20-25 min, the spring tippy tea made in the time period is pure in taste, reduced in bitter taste and suitable for consumption of modern urban crowds, the appearance is light green in color and luster, full of fluff and more attractive, the commodity appearance aesthetic feeling is enhanced, market evaluation is good, the tea making yield per unit time is increased, and electric charge and labor charge are reduced.

The invention provides an atomizer with a powder based tar guiding atomizing structure. The atomizer comprises a tar storage bin, a cigarette cartridge body, a tar guiding pipe and an atomizing core, wherein the tar storage bin is provided with a vent hole communicated with the outside; the cigarette cartridge body is arranged above the tar storage bin and provided with a smoke channel and an air inlet hole, and the smoke channel is communicated with the outside; the tar guiding pipe is provided with a tar inlet and tar outlets, and the tar inlet is formed in the tar storage bin; the atomizing core is arranged at the tar outlets, is located in the cigarette cartridge body and adopts a powder metallurgy filter cartridge located at the tar outlets, and two ends of the powder metallurgy filter cartridge are connected with a positive electrode and a negative electrode of a power supply respectively. Tar guiding is realized during smoking, tar discharged from the tar outlets is directly adsorbed and atomized by the powder metallurgy filter cartridge, cotton and tar guiding cotton for tar adsorption can be omitted, the taste of the tar is pure, and scorched flavor caused by dry burning of the cotton is prevented.

The invention discloses a soy sauce flavor type Chinese spirit preparation method which sequentially comprises grain preparation, a first raw material feeding work procedure, a second raw material feeding work procedure, a distilling and Chinese spirit taking work procedure and a storing work procedure. According to the soy sauce flavor type Chinese spirit preparation method disclosed by the invention, a starter making temperature is 65 DEG C, and a highest stacking temperature is 50 DEG C; under the temperatures, the situations that reaction cannot perform successfully under a low temperatureand generated flavor components and pigment matter are less are avoided, and microorganism activity reduction caused by continuously warming is avoided. The prepared soy sauce flavor type Chinese spirit has scorch aroma, but the scorch aroma is not very obvious; in the first raw material feeding work procedure and the second raw material feeding work procedure, the starter use amount is reduced,production cost is reduced, charring and bitterness of traditional soy sauce flavor type Chinese spirit are avoided, and quality of a Chinese spirit body is improved. Storage time of base Chinese spirit utilized by the maotai-flavor Chinese spirit preparation method disclosed by the invention is 5 years or more, so that harmful ingredients can be volatilized continuously, Chinese spirit molecularassociation is stabler to form macromolecule groups, taste is more mellow and softer, and color of the Chinese spirit body is changed into light yellow from colorless.

The invention discloses a heating cup device of a baking electronic cigarette. The device comprises a heating cup and a lead wire from the lower part of the heating cup. The upper inner surface of thevertical wall of the heating cup is provided with a first clamping portion that protrudes radially inward, and a second clamping portion with an L-shaped protrusion is disposed at an angle between the vertical wall and the bottom wall of the heating cup. The L-shaped side faces of the first clamping portion and the second clamping portion clamp the cigarette from the side and form a side gap between the cigarette and the inner surface of the vertical wall of the heating cup. The L-shaped bottom surface of the second clamping portion supports the cigarette upwardly and forms a bottom gap between the cigarette and the bottom wall of the heating cup, and the side gap and the bottom gap constitute an intake passage when smoking; the device is provided with advantages that the heating cup makes the smoke oil and the dirt not fall inside the electronic cigarette to prevent pollution and damage. The heating cup is provided with a clamping portion, which avoids direct contact between the cigarette and the inner wall of the heating cup, and avoids local high temperature to cause burnt smell.

The invention relates to a processing technology of tea, in particular to a processing technology of green tea. The process includes the following steps: (1) picking fresh leaves; (2) spreading to dry; (3) sun-drying; (4) fixing; (5) kneading; (6) drying. Compared with the traditional green tea processing method, the present invention breaks through the traditional green tea processing, and only performs a short-term air-drying process before finishing. During the drying process, the fresh leaves lose part of the water under the action of light and heat, and the leaf quality becomes soft, which is suitable for subsequent shaking. It can also avoid the burnt smell caused by excessive drum fixing, and it is easier to exert the floral fragrance formed by the tea itself. The final product has a rich and long-lasting floral fragrance, bright apricot-green soup, and a mellow and sweet taste, which solves the problem of low-flavor and astringent taste of middle and low-grade green tea, greatly improves its sensory quality, and significantly improves economic benefits.

The invention discloses a preparation method of Kunlun musk, which includes steps of with alpha,omega-tridecanedioic acid and ethylene glycol as raw materials, preparing the Kunlun musk through low-temperature polycondensation reaction and low-temperature depolymerization reaction. The condensation polymerization reaction only needs 170 DEG C, wherein titanium isopropoxide is used as a depolymerization catalyst with cooperation of an entrainer ethylene glycol, so that the depolymerization reaction temperature only needs 220-240 DEG C, which is greatly reduced than that inthe prior art. Compared with a traditional Kunlun musk preparation method, the method has the advantages that the yield is high, conditions are mild, the purity of the obtained Kunlun musk product is larger than or equal to 99%, the fragrance is purer, bad offensive odor such as burnt smell is avoided, and the quality is better.

The present invention discloses a feature beautifying and skin nourishing peach blossom cream. The feature beautifying and skin nourishing peach blossom cream is made from the following raw materials: peach blossoms, donkey-hide gelatin, wax gourd kernels, semen ziziphi spinosae, jasmine flowers, citrus aurantium flowers, torenia fournieri, dianthus chinensis, rhizoma cimicifugae, perilla frutescens, dens draconis, xylooligosaccharide, edible salt, and gentiooligosaccharide. The provided feature beautifying and skin nourishing peach blossom cream is abundant in raw materials and simple in preparation; a variety of traditional Chinese medicines are added and boiled together with the peach blossoms repeatedly, after consumption, the raw materials are complementary to each other, each of the body organs are coordinated, and the peach blossom cream regulates endocrine, activates blood and dredges collaterals, expels toxin and eliminates swelling, prevents aging, and beautifies features and nourishes skins; the raw materials are fully crushed, so that the peach blossom cream is delicate and delicious, and free of grainy sense, can be kept stable, and is prevented from stratification; the peach blossom cream is free of any additives and safe and healthy in consumption; and the oligosaccharides and edible salt are added, so that the peach blossom cream is salty, sweet and palatable, can also prevent high blood pressure, high blood sugar and high blood lipids, is conductive to the proliferation of beneficial intestinal bacteria, prevents dental caries, is suitable for normal consumptions of the elderly and children, and is widespread in consumer groups.