60results about How to "Maintain taste" patented technology

An atomizing device is provided. The atomizing device includes a heating member and a temperature control switch. The temperature control switch is positioned adjacent to the heating member or the heating member is sleeved on the temperature control switch. Both of the heating member and the temperature control switch are electrically coupled to a power supply device. An electronic cigarette including the atomizing device is also provided.

Process, apparatus and composition for calcium fortification of beverages are provided. The methods comprise continuously blending in water a calcium source, preferably calcium hydroxide, and an acid source for a time sufficient to produce soluble calcium salts, but with minimal precipitation. The acid source is preferably citric acid. The calcium salt solution remains in an in-line retaining reaction hold tube for the necessary period to produce calcium salt in solution without significant precipitation, and is then continuously and immediately added to a non-dairy beverage, such as orange juice, to calcium fortify the beverage. The pH of the calcium salt solution can be monitored to optimize the amount of soluble salt and minimize the amount of precipitate.

A household food warmer for keeping foods and beverages warm includes a housing, a drawer which can be inserted into the housing, an interior chamber which is bounded by the housing and the inserted drawer and which is used to accommodate foods placed on plates, a heating element, an electrical circuit in which is arranged a first electrical switch for switching on the heating element, and a temperature sensor for measuring the interior chamber temperature. A convection fan is provided. The convection fan can be switched on via a second electrical switch arranged in the electrical circuit and can be switched off via the second electrical switch upon the occurrence of a switching condition that is dependent on the temperature sensor.

A method and apparatus are provided for producing blended dessert products. The apparatus includes a base, a container removably mounted to the base, a cutting member for slicing, chopping and/or grating food products, and a mixing blade in the container for blending the food products once they have been sliced, chopped or grated. In accordance with the method, a frozen food product such as ice cream and a second food product such as cookies, candy and/or nuts are fed to a cutting member where they are sliced, grated and/or chopped and them caused to drop into a container. The food products are then blended within the container by a mixing blade, preferably producing a dessert product having the consistency of soft ice cream that contains chunks and/or slices of other food products.

A device for filtering second-hand smoke from a burning tobacco product includes a first chamber for receiving the lit end of the tobacco product. Users of the device can inhale smoke from the tobacco product through a first aperture in the first chamber, while a filter communicating with the first chamber filters smoke from the burning end of the tobacco product. A second chamber is configured to receive smoke and air exhaled by the user. The smoke is filtered by the second filter and the filtered air is passed through to the surrounding environment.

A Kimchi refrigerator that applies cold shock to Kimchi stored therein at predetermined time intervals, while a keeping mode is performed, so as to improve the taste of the Kimchi, wherein the time intervals are changed, and a control method of the same are disclosed. The Kimchi refrigerator includes a cooling system to cool the interior of the refrigerator in which Kimchi is stored, and a control unit to control the cooling system to perform a cold shock operation in which the interior of the refrigerator is cooled to a cold shock temperature lower than a keeping temperature at predetermined time intervals, for a predetermined period of time, while a keeping mode is performed. The control unit changes the time intervals.

The invention provides a double-filtering tea cup which comprises a cup body, wherein the cup body is internally provided with an upper filtering screen and a lower filtering screen arranged in sequence from top to bottom, an opening is arranged at the lower end of the cup body, a lower cup cover is in threaded connection with the cup body, and the hole size of the filtering holes of the upper filtering screen is larger than the hole size of the filtering holes of the lower filtering screen. The double-filtering tea cup can better filter out tea dust in the tea cup and maintain the taste of team, and brewed tea can be poured out of the tea cup from the lower end of the tea cup conveniently, therefore the tea cup can be cleaned conveniently. Since the hole size of the filtering holes of the upper filtering screen is larger than the hole size of the filtering holes of the lower filtering screen, tea dust can be isolated at the upper filtering screen and filtering effect is strengthened further. The double-filtering tea cup has the advantages of simple structure, convenience in use and low manufacturing cost and is suitable for promotion in large scale.

A single or mixed culture performed under conditions in which a new species of the Lactobacillaceae family having antioxidant properties and separated from Kefir grains can be cultured. An antioxidant having the obtained culture or bacteria as active principles is formulated and used as a raw material for or added to drinks, foods, cosmetics or animal feeds.

The present application discloses an electronic cigarette. The electronic cigarette comprises a mouthpiece and a tank. The tank is coupled to the mouth piece. The tank comprises a cartridge, an atomizer, a base and an adapter. The cartridge is made of glass and comprises an air duct, an oil cup, and a plate comprising at least one hole and coupled between the air duct and the oil cup. The atomizer is coupled to the oil cup. The base is coupled to the oil cup. The adapter is coupled to the base. A method for manufacturing the aforementioned cartridge is also disclosed. The method comprises welding the air duct and the plate; welding a lower oil cup of the oil cup with the plate; and welding an upper oil cup of the oil cup with the lower oil cup.

The present invention provides a container for fermented foods that temporarily gathers gas, generated by fermented foods contained in the container, and allows the gas to be discharged to the outside at an appropriate time. The fermented food container includes a container body having a plurality of locking protrusions provided around the container body. The fermented food container further includes an inner lid to close the open top of the container body, with an inner valve unit provided on the inner lid. The fermented food container further includes an outer lid coupled to the container body and spaced apart from the inner lid by a predetermined distance, thus defining a gas storage space between the inner lid and the outer lid, with an outer valve unit provided on the outer lid. The fermented food container further includes a plurality of locking flaps provided on at least one of the inner lid and the outer lid. The fermented food container can slow down the oxidization of fermented foods, thereby maintaining the freshness and taste of the fermented foods. Furthermore, the fermented food container lets a user know an appropriate time to discharge the gas from the gas storage space, using the gas volume gauge rod, thus preventing a refrigerator in which the fermented food container is stored from absorbing the bad food smell.

A beverage container has a body having an inlet which is formed so as to penetrate the bottom of a receiving unit. A holder is coupled to the inlet to open and close the inlet upon ascending or descending with a nozzle of a beverage supply device being inserted into the holder. A locking member is coupled to the ascending/descending wall of the holder to allow the holder to close the inlet. The locking member has a plurality of elastic arms for elastically supporting the holder.

The invention relates to a sweet potato leaf probiotics healthy beverage and a preparation method thereof. The sweet potato leaf probiotics healthy beverage is prepared from the following raw material components in parts by weight: 8-15 parts of composite probiotics fluid, 28-32 parts of sweet potato leaf pulp after pasteurization, 10-15 parts of honey and 45-50 parts of water. In the preparation process of the sweet potato leaf probiotics healthy beverage, sweet potato leaves which are low in development degree at present but are rich in nutrient components and good in health-care functions are selected as a main raw material, and through the fermentation process of various beneficial bacteria including lactobacillus casei, bifidobacterium bifidum, saccharomyces cerevisiae and the like, the probiotics beverage having health-care functions is made. The obtained product namely the sweet potato leaf probiotics healthy beverage is rich in nutrients, not only can improve the environment of the intestinal tract but also can prevent and treat diseases, particularly has notable effects in the respects of reducing blood pressure, alleviating constipation and the like, and integrates nutrients and the health-care functions. According to the making method of the sweet potato leaf probiotics healthy beverage disclosed by the invention, a bioengineering technique and a physical technique are used in the whole course, so that the flavor and the full nutrient components of the sweet potato leaf probiotics healthy beverage are greatly maintained, and the nutrient value and the product security of the sweet potato leaf probiotics healthy beverage are extremely high.

The present invention provides a method for preparation of frozen microwave instant food, wherein the main process is that before being cooked the ingredients are shaped (to ordinary shape or crushing, fine crushing, mashing shape) and impregnated. The impregnating solution used is an aqueous solution containing 30˜150 g/L of trehalose and 1˜100 g/L of polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive Trehalose and polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive, or combination thereof are used to coat the ingredients, thus membranes are formed on the ingredients to improve moisture holding capacity, reduce volatilization, stabilize food structure, inhibit starch retrogradation, protein denaturation, oil decay, unsaturated fatty acid decomposition when the fish being heated, and vegetable and fruit browning, as well as protect the tissue, so that the moisture holding capacity and dry taste of the frozen food are improved.

The invention relates to a warehousing method for fresh-keeping of rice. The warehousing method comprises following steps of: (1) constructing or reconstructing a grain depot in the shape of a cuboid, arranging sealing windows at upper potions of walls on four sides and arranging heat-preservation and thermal insulation material inside of walls, wherein the areas of the sealing windows are 10 to 25% of those of walls; (b) arranging a cooling device, a ventilating device, a temperature self-control device, a humidity self-control device into the grain depot; and (c) laying a layer of calcium oxide on the ground of the grain depot and laying a PVC thin film on calcium oxide, drying paddy or rice with moisture content less than 15% by utilizing sunlight and packaging paddy or rice to be piled on the PVC thin film, adding repellents and utilizing the PVC thin film to wrap up pockets, controlling temperature of the grain depot within the range of 10 to 15 DEG C and keeping relative humidity of the grain depot within the range of 30% to 50% for storage, decreasing oxygen-bearing content within the range of 4v% to 10v% after 20 to 30 days till ex-warehouse processing is performed. The warehousing method for fresh-keeping of rice has following beneficial effects: neither rice worms nor moulds can be produced from rice or paddy insulated by the PVC thin film; storage time of rice or paddy can be prolonged; and nutrition and mouth feel can be maintained.

Provided is a W/O/W type emulsion condiment which can effectively reduce the exudation of water from foodstuff while keeping the texture of foodstuff. This W/O/W type emulsion condiment comprises an edible fat or oil, an emulsifying agent, a thickener and common salt and has a viscosity of 50 to 500Pa*s, an edible fat or oil content of 10 to 70 mass%, and a common salt content of 1 to 6 mass%. Further, the W/O/W emulsified particles constituting the emulsion condiment have a mean particle diameter of 4 to 20[mu]m, and the water-exudation ratio as observed when mixing 40g of the emulsion condiment with 60g of 30-mm square pieces of lettuce, 60g of 2-mm wide cabbage strips and 8g of pure water is 30% or below relative to the following standard condiment. Standard condiment: prepared by subjecting 100g of raw egg yolk, 90g of vinegar (acidity: 4%), 35g of pure water, 10g of common salt, 2g of xanthan gum and 3g of sodium glutamate to homogenization in a mixer to prepare an aqueous phase, pouring 760g of an edible vegetable fat or oil into the aqueous phase, and subjecting the obtained mixture to rough emulsification and then fine emulsification using a colloid mill.

The present invention is an energy drink that included both creatine and caffeine, which provides superior energy, concentration and performance over other energy beverages/liquids. The invention can include other vitamins and beneficial additives, but is intended to be unflavored and unsweetened.

The invention discloses aronia melanocarpa jelly and a preparation method thereof. The method comprises the following steps: (1) immersing agar in water for 24 hours; (2) heating the immersed agar with water to the temperature of between 90 and 100 DEG C to ensure that the agar is completely dissolved; (3) adding aronia melanocarpa concentrate into the agar sugar solution to uniformly mix, heating to the temperature of between 100 and 105 DEG C to obtain aronia melanocarpa mixed sugar solution; and (5) pouring the aronia melanocarpa mixed sugar solution into a small jelly plate to cool at normal temperature until the sugar solution is cured to gel shaped aronia melanocarpa jelly. The aronia melanocarpa jelly ensures that the aronia melanocarpa is not sour while consumers can absorb the pharmacologically ingredient of the aronia melanocarpa, maintains the flavor and smell of jelly to attract the consumers, has the delicious taste of the jelly, and can be taken as snacks for people of all ages and both sexes, in particular for children.

The invention discloses a refrigeration method of high quality celery. The method is characterized by comprising the following steps: (1) precooling treatment of celery, (2) antistaling agent preparation, (3) precooling, (4) packaging by a food grade polyethylene film, and (5) stagewise cooling refrigeration storage. Through addition of the antistaling agent and stagewise cooling in storage, the celery can slowly adapt to the increasingly lower temperature and gradually reduce the sensitivity to low temperature, so as to greatly reduce the probability of chilling injury of the celery, keep the advantages of crisp roots, tender stems and sufficient moisture of the celery, maintain the taste and quality of celery, and extend the preservation time.