65results about How to "Improve drinking experience" patented technology

A method of manufacturing a reinforced plastic foam cup including providing a plastic foam cup, positioning a reinforcing member along a first line, moving the cup and the reinforcing member toward an attachment position, at the attachment position, attaching the reinforcing member to the side wall of the cup along the central vertical axis of the reinforcing member, wherein the inner surface of the body of the reinforcing member engages the side wall of the cup at an angle which corresponds with an angle of the side wall of the cup, rotating the cup and the attached reinforcing member in a first direction to attach a trailing portion of the reinforcing member to the side wall of the cup, and rotating the cup and the attached reinforcing member in a second opposite direction to attach a leading portion of the reinforcing member to the side wall of the cup.

A beverage container that includes a main body portion having an open top and a closed bottom, an interior, a circular rim and a first set of threads on an inside surface thereof that are positioned adjacent the rim at a first height. The rim includes a downwardly depending portion that extends below the first set of threads. The container also includes a removable cover with a bottom, a generally cylindrical side wall, an annular flange extending outwardly from the generally cylindrical side wall and an annular collar. The collar, the annular flange and the side wall define a first channel that receives the rim, and the bottom and the generally cylindrical side wall cooperate to define a cover cavity. The side wall includes a second set of threads on an outside surface thereof that are matingly engaged with the first set of threads.

An end closure for food and beverage containers is provided. The end closure comprises a contoured neck feature configured for increased strength and alignment with a user's lips. The contoured neck may further comprise features increasing container buckling strength and reducing user spillage.

The invention relates to a preparation method of tea-flavor white spirit and the tea-flavor white spirit obtained by adopting the method. Specifically, the preparation method of the tea-flavor white spirit comprises the following steps of (1) supplying grains, and pretreating the grains; (2) adding rhizopus to the grains which are pretreated in the step (1), so as to generate culture draff, and then culturing in a culture box for a period of time, so as to generate draff embryos; (3) adding tea to the draff embryos obtained in the step (2), so as to generate tea draff; (4) fermenting the tea draff obtained in the step (3); (5) distilling products obtained in the step (4), so as to obtain the tea-flavor white spirit.

The invention relates to the technical field of health care products and relates to fermented vegetable protein composite peptide nutritional meal replacement milk shake and a preparation method thereof. The fermented vegetable protein composite peptide nutritional meal replacement milk shake comprises the following raw materials in parts by weight: skim milk powder, soybean protein isolate, red bean powder, fermented wheat protein peptide powder, red bean and coix seed granules, plant powder, polydextrose, conjugated linoleic acid glyceride microcapsule powder, concentrated whey protein powder, calcium gluconate, fermented soybean protein peptide powder, psyllium husk powder, resistant dextrin, a white kidney bean extract, L-carnitine, an aromatic, purple sweet potato (concentrated juice)powder, konjac flour, magnesium sulfate, multivitamins, taurine, zinc gluconate and sucralose. The meal replacement milk shake is scientific in formula and comprehensive and balanced in nutrition, achieves the purpose of controlling the weight is achieved while supplementing nutrition, has a weight losing effect without rebounding and has good long-time dispersity, the drinking experience of a drinker is improved, and mass production can be achieved.

A blender disk for use in a fluid container is disclosed. A blender disk includes a pattern of ribs, cross members and voids which can interrupt or impede flow through the blender disk. The interruption or impediment to flow can result in mixing of a substance and a fluid within the fluid container. The blender disk can be moveably attached to a straw extending into the fluid container.

A beverage container that includes a main body portion having an open top and a closed bottom, an interior, a circular rim and a first set of threads on an inside surface thereof that are positioned adjacent the rim at a first height. The rim includes a downwardly depending portion that extends below the first set of threads. The container also includes a removable cover with a bottom, a generally cylindrical side wall, an annular flange extending outwardly from the generally cylindrical side wall and an annular collar. The collar, the annular flange and the side wall define a first channel that receives the rim, and the bottom and the generally cylindrical side wall cooperate to define a cover cavity. The side wall includes a second set of threads on an outside surface thereof that are matingly engaged with the first set of threads.

The embodiment of the invention discloses a human mouth high-fit side-leakage-proof paper cover. The paper cover comprises a paper cover body and a paper cover plate, wherein the paper cover body is arranged around the outer edge of the paper cover plate, the paper cover plate is provided with a concave area with a lowest position, and the lowest position of the concave area is provided with a drinking port and a paper cover sheet for blocking the drinking port. According to the paper cover, the concave area is arranged on the paper cover plate, so that liquid leaked from the side can flow back to the drinking port during drinking, no residue exists on the paper cover plate, and the cleanness of the paper cover plate is kept; the inclined surface of the concave area is designed as an arc-shaped surface, so that the contact surface of the concave area is more attached to an upper lip, the contact area between the paper cover plate and the upper lip is increased, and the side-leakage-proof function is provided; and the problem that the upper lip is extruded by a traditional flat surface is avoided, so that the upper lip and the paper cover plate are in a just connected and not extruded state in the drinking process of a user, the paper cover plate is the most high-quality lip contact structure, and the drinking experience of the user is greatly improved.

The invention discloses a drinking prompting method of an intelligent kettle. The method comprise the steps that water contained volume in the intelligent kettle is regularly detected according to a preset detection time point; for detection each time, according to first water contained volume detected last time and second water contained volume detected this time, water drinking volume of a corresponding time period is calculated; a first water drinking volume suitable range corresponding to the time period is found from the corresponding relation between a preset time period and a water drinking volume suitable range; when the water drinking volume is less than a minimum value of the first water drinking volume suitable range, a current suitable water drinking volume range is calculated;and the drinking prompting information carrying the current suitable water drinking volume range is generated and played. The invention further discloses an intelligent kettle and a computer readablestorage medium. The intelligent kettle and the drinking prompting method of the kettle have the advantages that on the basis that a user can be prevented from being ill due to hydropenia caused by the fact that the user does not drink water for a long time, thereby ensuring that the user can timely drink a moderate amount of water with preference temperature, and the user can develop a good healthy drinking habit.

The embodiment of the invention discloses an intelligent drink video playing method, apparatus, and system. The method comprises: a two-dimensional code on a drink package is scanned; after network connection with a cloud server is established, an audio content corresponding to the drink is obtained from the cloud server according to the two-dimensional code, wherein the two-dimensional code and the audio content are in a one-to-one correspondence mode; and the audio content is played. According to the method disclosed by the invention, the corresponding relationship between the drink and theaudio content is established by the two-dimensional code on the package of the drink, the corresponding audio content is obtained from the cloud server by scanning the two-dimension code, and the audio content is played, so that the certain drink is associated with the specific audio content. Therefore, while the user enjoys the drink, the specific audio content is played simultaneously, so that the drinking experience of the user is improved.

The present invention relates to a milk beverage prepared from a first raw material, wherein the first raw material comprises fermented milk, sweetener, modified starch, pectin, agar, gellan gum, optionally jam, fruity sauce or cereal granules, optionally acidulant, and water; or the first raw material consists of fermented milk, sweetener, modified starch, pectin, agar, gellan gum, optionally jam, fruity sauce or cereal granules, optionally acidulant, and water. The viscosity of the milk beverage is 400-1000 cp, the milk beverage has a strong yoghourt flavor and a thick taste, and after jam,fruity jam or cereal particles are added, the fruit particles or cereal particles in the jam are uniformly suspended in the milk beverage.

The invention discloses a constant-hydrogen-content hydrogen water cup. The constant-hydrogen-content hydrogen water cup comprises a cup body, an electrolytic cell and a hydrogen measuring probe whichare both arranged in the cup body, and a circuit control board connected with the hydrogen measuring probe, wherein the electrolytic cell is used for electrolyzing water in the cup body to generate hydrogen; the hydrogen measuring probe is used for detecting the content of hydrogen in the water in the cup body; when the hydrogen measuring probe detects that the hydrogen content in the water in the cup body reaches a preset value, the circuit control board controls the electrolytic cell to stop electrolysis for hydrogen production; and when the hydrogen measuring probe detects that the hydrogen content in the water in the cup body is lower than the preset value, the circuit control board controls the electrolytic cell to start electrolysis for hydrogen production. The constant-hydrogen-content hydrogen water cup can ensure that the hydrogen content in the cup is in a constant preset range, so the water in the cup has high-concentration hydrogen whenever a user drinks the water, and thedrinking experience of the user is improved.

The invention discloses a production method of hazelnut coffee. The production method comprises the following specific operation steps: S1, pre-treating hazelnuts; S2, preparing a coffee pulp; S3: blending; S4, drying and granulating; and S5, packaging. According to the production method provided by the invention, hazelnut is taken as a raw material, the hazelnut is shelled, peeled, and then ground into fine particles; then the fine particles are mixed with the coffee pulp and the mixture is concentrated; and the hazelnut coffee is prepared in a spraying mode. The fine particles of the hazelnut can be used for wrapping a layer of coffee pulp in coffee liquid, and small hazelnut particles coated with the coffee pulp can be formed after spray drying. A hazelnut coffee beverage brewed with the product not only has the fragrance of hazelnut and coffee at the same time, but also has hazelnut particles mixed in the beverage, so that the beverage has a frosted mouthfeel and rich layers of mouthfeel when being drunk, and the drinking experience is enhanced.

The invention discloses a fruit-vegetable-flavor healthy liquor and a brewing method thereof, and belongs to the technical field of liquor brewing. The fruit-vegetable-flavor healthy liquor is prepared from the following raw materials: main materials which include sorghum, corn, wheat, rice and millet, a burdock auxiliary material and other ingredients which include a mixture of fruits and vegetables, fructus lycii, Opuntia ficus-indica and siraitia grosvenorii. Fermentation is performed on the mixed juice of fruits and vegetables, and secondary distillation is performed on the fermented juiceand a prepared base liquor, so that the fruit-vegetable-flavor health liquor with pure taste is obtained. The production process is simple, and has easy operation and raw materials of low cost, the obtained liquor has mixed flavor of kiwi fruit, apples and tomatoes, unique taste and rich and pure taste, has immunity improving, aging resistance, tumor resistance and other health care effects, andis suitable for drinking of adults.

The invention provides a dinner plate allowed to be heated, wherein the dinner plate comprises a thermal insulation outer shell and an electric heating plate built in the thermal insulation outer shell. The electric heating plate performs heating through a power source, a temperature control sensor and a power interface are arranged on the electric heating plate, an interface seal cover is arranged outside the power interface, when the electric heating plate performs heating to the set temperature of the temperature control sensor through the power source, a heating circuit is disconnected, and the warm-keeping effect is achieved through the thermal insulation outer shell. The electric heating plate is built in the thermal insulation outer shell of the dinner plate, the temperature of the dinner plate is monitored in real time, when the temperature measured by the temperature control sensor is lower than a set constant temperature lower limit value, the dinner plate gets cold and needs to be started to be heated, an electric heating coil performs heating so that the temperature of the dinner plate can raise, and foods in the dinner plate can be heated and kept warm. On the contrary, if the temperature measured by the temperature control sensor is higher than a set heating upper limit value, the dinner plate stops being heated, and in this way, the heating state is adjusted through changes of the temperature of the dinner plate so that constant temperature control over the dinner plate can be achieved, and the temperature of the foods can be kept.

System and process for creation of a single-serve shot-glass peel-off lid.

The invention provides a fermented milk with advantages of drinking experience improving and wall attachment reducing, and a preparation method thereof. The preparation method comprises: dissolving raw materials, degassing, homogenizing, sterilizing, and cooling; adding a fermenting agent, fermenting for 2-3 h at a temperature of 41-43 DEG C, cooling to a temperature of 32-37 DEG C, continuously fermenting, and stopping the fermenting until the acidity achieves 75 DEG T,; carrying out demulsification on the fermented material liquid, and beating the obtained material liquid by using a high-frequency rotor pump through a cold plate until achieving a to-be-filled state; beating into a filling machine through a screw pump, and filling to obtain a finished product; and carrying out cold preservation and after ripening on the finished product, and leaving the factory. According to the present invention, with the application of the preparation method to prepare the fermented milk, the optimal drinking experience can be achieved without the reducing of the product indexes and the increase of the thinning step, and the stability of the shelf life of the product can be ensured by using thesecondary fermentation process during the fermentation.

The invention belongs to the field of cups, and provides a multifunctional cup. The cup includes a cup body, a sealing cover and a rotating cover. The cup body is longitudinally provided with a partition plate which divides the cup body into two water storage spaces; the sealing cover is rotatably connected to the upper end of the cup body, the upper end of the partition plate is against the sealing cover, the sealing cover is provided with two water through holes corresponding to the two water storage spaces one to one and located above the two water storage spaces, and the outer side end ofthe sealing cover is provided with a number of limiting blocks; the inner side end of the rotating cover is provided with a number of rotating grooves, the limiting blocks are movably arranged in thecorresponding rotating grooves, the rotating cover is provided with a water baffle, the lower end is movably against the upper end of the sealing cover, and the water baffle is provided with a drinking water opening; when the rotating cover rotates to a certain angle, the drinking water opening can be located above one water through hole. Compared with the prior art, the cup has the advantages that people can drink different kinds of juice by adjusting the position of the rotating cover according to the need, operation is simple, and the different kinds of juice are not mixed.

A scalable system that can secure, mount, and store a plurality of beverages of different sizes, shapes, and capacities on mobile racks for performing processor-assisted, ‘hands-free’ ingredient dispensing and other ancillary dispensing activities. The mobile racks can be individually extracted from the system to perform empty beverage replacement. A beverage plug and tap is inserted into an opening of a beverage and the beverage plug compressed to seal the beverage opening. A spout is attached to the tap and fastened. The beverage is mounted onto a cradle in a dispensing position, the spout is inserted into a spout controller, and the mobile rack stowed back to the system with the mounted beverage ready for ingredient dispensing. A client-server applies the methods of a messaging protocol to manage the distributions of messaging protocol packets between connected clients over a wireless network. The messaging protocol packets carry beverage dispensing requirements to the controllers to direct the performances of beverage dispensing activities and, in particular to the spout controllers to direct ingredient dispensing. Abnormal events detected by sensors within the system are distributed by messaging protocol packets to report the abnormal events to clients that have subscribed to the client-server to receive the events.

The invention belongs to the technical field of solid beverages, and particularly relates to a composite enzyme cellulose solid beverage and a preparation method thereof. The composite enzyme cellulose solid beverage is prepared from the following raw materials in percentage by mass: 40 to 50 percent of psyllium seed husks, 20 to 30 percent of sorbitol, 5 to 10 percent of a malt extract, 5 to 10 percent of microcrystal cellulose, 0.01 to 0.03 percent of calcium silicate, 5 to 10 percent of wheat fibers, 5 to 10 percent of apple fibers, 1 to 5 percent of konjac glucomannan, 1 to 5 percent of black bean fibers, 2 to 5 percent of composite enzyme, 0.05 to 0.1 percent of a sweetening agent, and 1 to 5 percent of essence. The composite enzyme cellulose solid beverage is prepared by compositingthe composite enzyme and various plant dietary fibers, and is rich in nutrition ingredients, good in weight loss efficacy, good in instant solubility, capable of being instantly dissolved in cold water, stable under certain high-temperature and high-humidity condition, and capable of improving the drinking experience of a drinker.

The invention discloses a production process of Wuyi rock tea wine, and relates to the technical field of tea wine production processes. The production process comprises the following specific steps of performing raw material inspection: inspecting raw materials of the Wuyi rock tea wine to ensure that the raw materials are safe and sanitary and does not have obvious color change, mildew and the like; soaking rice: soaking the rice in the raw materials; performing draining: draining redundant water for soaking the rice; loading the rice into a steamer: loading the rice into the suitable steamer; performing steaming: steaming the rice in the steamer; performing stirring and scattering: stirring and scattering the steamed rice, so that distiller's yeast fermentation can be better conducted on the rice; and performing cooling by spreading: cooling stirred and scattered rice paste, so that the temperature of the rice paste is more suitable for distiller's yeast survival and fermentation. The production process has the beneficial effects that the Wuyi Dahongpao rice-flavor tea wine prepared by the process is strong in flavor, elegant in tea aroma, soft and sweet in mouth, refreshing andclean in mouth, and pleasant in taste; tea and wine are fused integrally; the tea wine has the typical tea aroma characteristic; and the better drinking experience is brought to people.

The invention discloses a preparation method of sea buckthorn leaf honey tea, belongs to the field of drinking tea, and particularly belongs to the field of preparation of drinking tea. The preparation method comprises the following steps: picking sea buckthorn leaves, processing the leaves, baking and sieving. The sea buckthorn leaf honey tea with good quality, comprehensive nutrients and relatively good mouth feel is obtained through a technical scheme of adding honey water in a leaf production process; the preparation method is simple and feasible; through reasonable cooperation of temperatures, time and operation in a preparation process, nutritive values and active ingredients of the sea buckthorn leaves can be guaranteed while the tea processing efficiency is improved and the drinking mouth feel of the tea is improved.

The invention relates to a tea-flavor soybean milk beverage. The tea-flavor soybean milk beverage comprises the following raw materials in parts by weight: 10-20 parts of soybeans, 2-4 parts of rice, 1-2 parts of peanuts, 6-10 parts of tea leaves, 3-4 parts of crystal sugar, 0.5-0.6 part of thickener, 0.4-0.5 part of acidity regulator and the balance of water; and the soybean milk beverage has a pH of 5.0-6.0. A preparation process comprises the steps of preparing a tea concentrate with appropriate astringency, preparing full-flavored soybean milk, mixing the prepared tea concentrate and the soybean milk with the crystal sugar and the thickener, then, carrying out homogenization treatment, adjusting the pH to 5.0-6.0 with the acidity regulator after homogenization is completed, and then, carrying out sterilizing and packaging, thereby obtaining the product. The tea-flavor soybean milk beverage disclosed by the invention is relatively obvious in tea flavor characteristic, the kind of soybean milk is enriched greatly, and the beany flavor of the soybean milk is solved excellently, so that the tea-flavor soybean milk beverage has a very good market prospect.

The invention provides a pet drink and a preparation method thereof. The pet drink is simple in process and convenient to operate. The pet drink mainly comprises the following components in parts by weight: 50-120 parts of low-mineral water, 15-40 parts of catmint and 10-40 parts of sea buckthorn. The pet drink takes the low-mineral water as a main raw material supplemented with the catmint and the sea buckthorn to help intestines and stomach digestion of a cat, so that the pet drink is abundant in raw material source, green and environment-friendly. During preparation, the catmint and the seabuckthorn are added to the low-mineral water, are stirred for 0.5-1 h and filtered for 2-3 times, and then are disinfected under an ultraviolet ray with a wavelength of 100-150 for 5-10 min to obtainthe pet drink. The pet drink prepared by the method and the raw materials is simple and convenient in preparation process, the taste of the pet drink can be improved, and health burden of a pet is not caused while the pet is provided with water.

The invention provides a slimming beverage and a preparation method thereof, and relates to the technical field of food processing. The slimming beverage mainly comprises the following components in parts by weight: 10-30 parts of milk powder; 5-10 parts of chitosan; 20-30 parts of taro powder; 15-20 parts of konjaku flour; 5-15 parts of L-carnitine; 3-10 parts of water-soluble dietary fiber; 5-8parts of cocoa powder; 10-15 parts of milk basic protein; 15-20 parts of prebiotics; 1-5 parts of vanillin; and 6-10 parts of tea powder. The preparation method comprises the following steps of mixingthe milk powder, the chitosan, the taro powde, the konjaku flour, the L-carnitine, the water-soluble dietary fibers, the cocoa powder, the milk basic protein, the prebiotics, the vanillin and the teapowder, and stirring at 100-200r / min for 30-60min; and performing disinfection for 15-20min under ultraviolet rays with the wavelength of 100-150nm so as to obtain the slimming beverage.

The invention discloses a coffee cup. The coffee cup comprises a coffee cup body and a feeding groove, a circular tank is formed in the coffee cup body, the upper end wall of the circular tank communicates with the outside through a water storage groove, a temperature groove with a leftward opening is formed in the left end wall of the water storage groove, a temperature meter is embedded in the right end wall of the temperature groove, mixing mechanisms are arranged in the circular tank in a left-right symmetrical mode, and the mixing mechanisms comprise two elastic grooves located in the lower end wall of the circular tank. Through the coffee cup, the brewing temperature and drinking temperature of coffee can be controlled, thus a user can enjoy the better coffee drinking experience, the life quality of drinkers is improved, operation is quite easy and convenient, and the time is saved.

The invention provides a water cup for separating hydrogen from oxygen. The water cup comprises a hydrogen and oxygen separating part arranged in a water cup base, wherein the hydrogen and oxygen separating part is provided with a hydrogen output port and an oxygen output port; the hydrogen output port is communicated with the inside of a cup body; the oxygen output port is communicated to the outside of the cup body; hydrogen is output into the cup body through the hydrogen output port; oxygen is output to the outside of the cup body through the oxygen output port. The hydrogen and oxygen separating part is arranged outside the cup body to perform a hydrogen and oxygen separating process outside the cup body, then the hydrogen is output to the inside of the cup body, and the oxygen is discharged to the outside of the cup body, so that mixing of oxygen generated by electrolyzed water with drinking water in the cup body is avoided; in particular, an ozone component in the oxygen is prevented from being dissolved into the drinking water, so that higher-purity oxygen is dissolved into the cup body, and the hydrogen component in the drinking water is increased; the hydrogen can effectively eliminate free radicals generated by excess oxygen in a human body, so that the function of preventing various diseases is realized, and meanwhile the drinking experience of a user can be improved.