76results about How to "Meet drinking needs" patented technology

The present invention relates to a raspberry compound health preserving wine, which comprises the following fresh fruits, by weight, 50-70 parts of red raspberry, 15-25 parts of black raspberry, 5-15 parts of mulberry, 1-10 parts of medlar, and 1-10 parts of blackcurrant. According to the present invention, the raspberry compound health preserving wine produced by using the formula and the production process meets the national dry wine standard, has characteristics of low sugar and low alcohol, and completely provides health preserving effects of various raw materials in the formula, wherein effectively components in the raw materials are completely extracted through low temperature wall breaking and yeast fermentation so as to easy nutrient absorption of drinking people. In addition, the raspberry compound health preserving wine has characteristics of full wine body, bright color and pleasant aroma, and completely reflects ideas of homology of medicine and food, and treatment before sick in the traditional Chinese medicine culture.

The invention belongs to the field of water dispensers, and discloses a control method and device of a water dispenser, the water dispenser and a machine-readable storage medium. The control method comprises the following steps: receiving voice information; extracting an effective instruction related to a water taking requirement from the voice information; generating a water taking parameter according to the effective instruction; and controlling the water dispenser to output water according to the water taking parameter. According to the control method and device, the effective instruction related to the water taking requirement of a user in the received voice information is intelligently recognized by the water dispenser, the water taking parameter can be generated according to the effective instruction, and finally the water is output by the water taking parameter, so that the current drinking requirement of the user is met; the water taking parameter such as the outlet water amount, the outlet water temperature or the like does not need to be manually adjusted when water is taken, and only the water dispenser is instructed by a voice to act, so that both hands can be liberatedreally, and automatic and intelligent water taking is realized; and therefore, the usage experience of the user can be greatly improved.

The invention discloses a brewing structure of a capsule coffee maker. The brewing structure comprises a coffee maker body provided with a water tank and a capsule seat cavity, wherein a coffee outlet is formed in the capsule seat cavity; a capsule seat is arranged in the capsule seat cavity; the coffee maker body is provided with a water pump and a heating body; the coffee maker body is further hinged with a coffee maker upper cover; the coffee maker upper cover is provided with an upper puncturing mechanism; the upper puncturing mechanism at least comprises an upper puncturing needle tube; a water returning cavity is formed between the capsule seat and the capsule seat cavity; a water through hole is formed in the capsule seat; a lower puncturing needle set is mounted in the water through hole; the coffee maker body is internally provided with a safety valve which is controlled by action of the upper puncturing mechanism and is used for stopping brewing water from being supplied when the coffee maker upper cover is opened so that hot water is prevented from being sputtered out; a coffee cup is arranged outside the coffee maker body and the coffee maker body is internally provided with a computer main control panel; a control panel is mounted on the top surface of the coffee maker upper cover; and the control panel is provided with a control key set and a digital display screen for displaying a working state of the coffee maker and a water outlet temperature of the brewing water.

The invention discloses a fruit wine production process of citrus fruit, and aims to overcome the defects of unnaturalness and poor quality of fruit wine prepared by adding yeast. The fruit wine production process of the citrus fruit includes the steps: firstly, selecting ripe citrus fruit as raw materials, and separating peels from pulps of the citrus fruit; secondly, adding distillers' grains equivalent to 3-5% of the weight of the pulps and sugar equivalent to 5-10% of the weight of the pulps with uniform stirring after the pulps are crushed; thirdly, charging the pulps into a fermentationtank for fermentation for 7-15 days, and controlling the fermentation temperature at 15-30 DEG C; and fourthly, separating wine liquid from the distillers' grains after fermentation, and sterilizing the wine liquid for 15-20 minutes at 80-85 DEG C so that the fruit wine is obtained by means of filling and sealing, and the distillers' grains remain to be used for producing fruit wine next time andwhite wine. By the fruit wine production process of the citrus fruit, the fruit wine can be produced by means of fermentation without adding the yeast, the process is simple and feasible, and the obtained fruit wine is excellent in taste and purity and high in quality and has a certain health care function.

The invention relates to the technical field of electric kettles, in particular to an electric kettle for supplying boiled drinking water for general families, offices and the like. The electric kettle comprises a body, a cap, a water dispensing unit and a control unit. The body comprises a casing and a liner arranged in the casing, a heating element with a chamber for containing water is arranged between the liner and the casing and is provided with a water inlet and a water outlet, the water inlet is communicated with a water delivery unit used for delivering water in the liner to the heating element, the water outlet is communicated with the water dispensing unit through a water outlet control component, and is communicated with a circulating return pipeline through a circulating control component, and water in the heating element returns to the liner through the circulating return pipeline. Water in low volume can be heated by the electric kettle, and accordingly the electric kettle is time-saving and labor-saving, and reduction of quality of water in the liner, caused by the fact that the water is boiled frequently, can be avoided.

The invention discloses a heat preservation electric heating water tank comprising a U-shaped panel and a water tank; the water tank is fixedly installed on the U-shaped panel; the U-shaped panel is fixedly provided with a U-shaped cylinder; an end of a compression spring remote from a piston block I is fixed on a pedal; a connecting rod is fixedly arranged on a piston block II; a push rod is fixedly connected to a cabinet cover; one end of the cabinet cover is movably installed on a movable bearing; a water tank is installed under the cabinet cover; an electric heating pipe is installed on asupport transverse slat; an automatic water storage device is installed over the support transverse slat. The invention provides a heat preservation electric heating water tank, wherein the water in the water tank can be continuously kept warm, and the built-in openable cabinet cover can be opened only when the livestock approaches and steps on the pedal board, and the cover can be automatically closed after the livestock leaves, thereby reducing dust pollution and effectively reducing heat dissipation rate; At that same time, the water tank is connected with an automatic water storage device,so as to avoid adding water frequently by manpower and increase workload, and can meet the drink demand of a large number of livestock.

The invention discloses a method for brewing hovenia acerba distilled liquor, wherein the method comprises the following steps: 1) weighing grains after impurity removal and hovenia acerba, successively cleaning and soaking the grains, to obtain soaked grains, and washing the hovenia acerba cleanly, wherein the weight ratio of the grains to the hovenia acerba is (1.4-1.6) to 1; 2) successively carrying out primary steaming and water tight covering of the soaked grains, to obtain cooked grains; 3) adding the hovenia acerba into the cooked grains, and together resteaming to obtain a steamed material; 4) spreading to cool the steamed material, mixing with koji, saccharifying, and fermenting, to obtain fermented grains; and 5) loading the fermented grains in an utensil, distilling, and collecting distilled liquor, to obtain the hovenia acerba distilled liquor. In the method, with selection of highland barley having rich nutritional value and prominent medicinal health-care effects and the hovenia dulcis also having good edible and medicinal dual-use function, a new health-care wine variety is increased, the planting, development and utilization of the highland barley and the hovenia dulcis are increased, and moreover, the modern people demand of wine drinking and body tonifying is met.

The invention discloses a brewing method for ganoderma lucidum-black glutinous rice wine, and ganoderma lucidum, black glutinous rice and honey are taken as main raw materials for careful brewing of the low-alcohol health wine. Liquid submerged culture is adopted, mycelia of ganoderma lucidum are produced, after hydrolysis, high-quality black glutinous rice, black dates and honey are matched, modern organisms are applied for multi-strain and multi-time fermentation to prepare effective components, Yibin best-quality sorghum Baijiu is added to strengthen the effective components, then a Chinese most ancient cooking fermentation technology is used, and the unique-style 12% vol low-alcohol leisure wine is produced; the wine has the efficacies of reducing blood lipid, prolonging life, enhancing human body immunity and the like, has the appearance and the taste meeting demand of people on traditional wine drinking, and successfully reduces formed ethanol damage of high-alcohol ethanol on human brains and livers; and the wine can be regarded as the low-alcohol leisure health-preserving wine.

The invention discloses a drinking water heating device with a water outlet nozzle in bypass connection with a water storage cavity. The drinking water heating device comprises a shell provided with the water outlet nozzle. The drinking water heating device is characterized in that a heater, a balanced water tank and a water pump are further arranged on the shell, one end of the water pump serves as a water pumping port, the other end of the water pump is communicated with the balanced water tank, the balanced water tank is connected with an inlet of the heater, an outlet of the heater is communicated with the water outlet nozzle, an outlet of the water outlet nozzle is connected with the water storage cavity, a water outlet is arranged on the water storage cavity, and a water outlet valve is mounted at the water outlet. The drinking water heating device has the advantages of large water outlet amount, low power requirement and diversity options of the heater.

The invention relates to the technical field of food, and relates to a functional celery and lettuce cooling drink and a production method thereof. The functional celery and lettuce cooling drink comprises the following components in percentage by weight: 30 to 40 percent of celery juice, 30 to 40 percent of lettuce juice, 2 to 4 percent of xylitol, 0.1 to 0.3 percent of sodium alga acid, 0.1 to 0.2 percent of ascorbic acid, 0.1 to 0.3 percent of citric acid and the balance of drinking water. The production method comprises the following steps of: cleaning, selecting sliced celery stem leaves and lettuce slices; scalding and blanching the sliced stem leaves and lettuce slices, juicing and filtering; weighing and dissolving the xylitol, the ascorbic acid and the citric acid; weighing the sodium alga acid, immersing and softening, heating, stirring until the sodium alga acid is dissolved completely, and filtering; performing colloid milling on the blended compound juice of the celery and the lettuce, filling, sterilizing and cooling to obtain a finished product. The functional celery and lettuce cooling drink is suitable to be drunk by ordinary people, and also can be used as a commonly-used drink for people who suffer from diabetes, hypertension, adiposity and the like and are sedentary.

The invention provides an automatic milk-distributing method, a device and a system. The automatic milk-distributing method comprises the following steps: obtaining key information of a newborn using milk, and obtaining the variety and dosage of needed milk powder according to the key information; fetching a milk storage container and a brewing container corresponding to the variety of the milk powder; according to the needed dosage, adding the suitable amount of warm water to the brewing container, and distributing the suitable amount of the milk powder to the brewing container from the milk storage container; shaking the brewing container, adequately dissolving the milk powder and uniformly shaking; according to the milk amount needed by each newborn, automatically filling a milk bottle by the brewed milk (formula milk); sticking a label recorded with the key information of each newborn on the outer wall of the milk bottle filled with the milk; and finishing the milk distribution, automatically washing and heating the whole device so as to achieve the goal of high temperature disinfection. The whole process is automatically controlled without the manual operation, the milk distribution amount is obtained according to the personal key information, the accurate control is truly realized according to the actual situation, the labor cost is saved, and the problem of cross infection can be avoided because the whole process does not need the manual participation.

The invention relates to a production method of corn wine, and belongs to the technical field of wine processing. The production method comprises the following steps of: cooking, fermenting and roasting. The production method has the beneficial effect that the corn wine brewed by adopting the production method is soft in taste, mellow in aroma, and safe and reliable to drink.

The present invention relates to one kind of vanilla-asiatic centella tea and its preparation process. The vanilla-asiatic centella tea is prepared with asiatic centella 20-28 weight portions, crushed green tea 70-75 weight portions and vanilla 0.5-1.5 weight portions. The preparation process includes the following steps: 1. preparing materials through washing asiatic centella, air drying to water loss of 70-80 %, stoving at 60-70 deg.c for 1-2 hr, cooling and crushing; stoving vanilla pod at 60-70 deg.c for 1-2 hr, cooling and crushing; 2. mixing vanilla pod powder, asiatic centella powder and crushed green tea; and 3. sealing the mixture for 8-15 days. The vanilla- asiatic centella tea of the present invention can enhance body's immunity and strengthen physique, and has good taste, unique scent and capacity of meeting people's drinking requirement.

The present invention discloses a green tea effervescent tablet which consists of green tea, licorice root tips, mahonia fortunei leaf extract, filler, acid agent, base agent, etc. The present invention also discloses a preparation method of the green tea effervescent tablet. The green tea effervescent tablet has very good health-care efficacies of promoting salivation and clearing heat, refreshing oneself and eliminating fatigue, clearing heat and causing diuresis, etc., is more convenient in drinking, tastes better than green tea, and also has the advantages of being convenient in storage and carrying, rapid in dissolution, good in clarity, etc.

The invention discloses making methods for secondarily fermenting tea and tea beverage by utilizing an endogenous enzyme of a tea leaf. The method comprises the following steps of firstly picking a fresh tea leaf, putting into a cold storage house to carry out freezing treatment, so as to make a frozen tea leaf, then picking the fresh tea leaf, spreading and putting at normal temperature, withering by sunlight, and rolling until a water ratio is 50 to 70 percent, so as to obtain a withered tea leaf; finally, subjecting the withered tea leaf to the deactivation of enzymes, and completing primary fermentation, so as to obtain the withered tea leaf; taking the weight of the fresh tea leaf picked before the primary fermentation of the withered tea leaf as a standard, adding 5 to 40 percent of the frozen tea leaf, uniformly agitating, and then rolling, so as to obtain the secondarily fermented tea utilizing the endogenous enzyme of the tea leaf, and making the tea beverage from the secondarily fermented tea. According to the making methods for secondarily fermenting the tea and the tea beverage by utilizing the endogenous enzyme of the tea leaf, the enzymatic reactions of the tea leaf and the tea beverage are enhanced with the endogenous enzyme of the tea leaf; a new kind of raw material tea, which is lasting in fragrance, fresh and brisk in taste and sweet in aftertaste, and is mellow and more originally ecological, for a beverage can be provided; thus, the drinking demands of people are met.

The invention relates to the technical field of water treatment, and discloses a mineral water preparation system and a mineral water preparation method, the mineral water preparation system comprisesa raw water tank for treating raw water, a booster pump, coarse filtration equipment, a fine filtration filter, an ultrafiltration filter, an ozone generator, a water storage tank and a filling machine; the mineral water preparation system also comprises a steam generator used for generating steam, a fumigato used for fumigating materials through the steam, and a blending tank used for blending the steam with fragrance of the fumigated materials and mineral water, a water inlet pipe of the blending tank is connected with an outlet of the water storage tank, and a water outlet pipe of the blending tank is connected to the filling machine; the air inlet pipe is connected with a fumigation steam pipe. After the fragrance of the fumigation materials is dissolved in the steam, the steam is introduced into the mineral water, so that the fragrance of the fumigation materials is naturally dissolved in the mineral water, and the mineral water is unique and not monotonous in flavor; ingredientssuch as food additives, food pigments and essences do not need to be added, and the raw material cost is low; the taste is the same as or slightly different from that of natural mineral water, and the drinking requirements of various consumer groups can be met.

The invention discloses a preparation technology of high-quality low-alcohol pure-honey brewed wine. The preparation technology comprises the steps of honey selection, dilution by adding water, addingof broken-wall bee pollen, heating and sterilization, component adjustment by declining the temperature to 40 DEG C, inoculated fermentation by declining the temperature to 30 DEG C, adding of a fermentation assistant, main fermentation stage, tank turnover, post fermentation stage, stabilizing and clarification, ageing stage and sterilization and bottling. In the technological process, pollen turbid fluid is added so that the wine liquid is fragrant and pleasant, and the taste is better; the pH value is adjusted to be 4.0 so that an agreeable environment is provided for growth of yeast, meanwhile, the acidity of the wine liquid is moderate, and thus the drinking taste is improved; aroma-producing yeast and white wine yeast are adopted to be mixed to ferment to promote the honey wine to produce ester and generate fragrance, and the taste is enhanced greatly; the initial sugar degree is adjusted to be 28%, meanwhile, wine boiling is adopted to stop fermentation of the yeast so as to control the fermented residual sugar to be 9-12%, therefore the alcoholic strength and the taste of the honey wine can be loved by people, both male and female can drink the wine, and the wine liquid isclear; and chitosan filtration is conducted so that the sediment generated in the storing process of the wine liquid is extremely little, and the quality of the brewed wine is sharply improved.

The invention provides a multi-bottle combined portable kettle; the top of a kettle body, formed by a plurality of bottles, is provided with a plurality of bottle openings matched with the bottles; upper portions of two sides of the kettle body are provided with symmetrical hang rings; in usage, the bottles can be filled with drinks of different flavors, thus satisfying drinking needs of people fond of different flavors.

The invention belongs to the technical field of insulation cups, and particularly relates to a portable heatable vacuum insulation cup and a vacuum insulation system. The portable heatable vacuum insulation cup comprises a cup body and a cup lid arranged on the upper portion of the cup body, and the bottom of the cup body is provided with a heating element used for heating liquid in the cup body through electromagnetic induction; the vacuum insulation system comprises an electric heating device and the portable heatable vacuum insulation cup, and the electric heating device cooperates with thevacuum insulation cup and heats the vacuum insulation cup for heat preservation. The heating element is arranged at the bottom of the vacuum insulation cup and cooperates with the electric heating device, the heating element serves as a heating carrier based on electromagnetic induction, heat generated by the heating element is conducted into the cup body to heat liquid in the cup body so as to keep water temperature in the cup body constant, and thus the drinking demand of people is met.

The invention discloses feijoa fruit wine and a preparation method thereof. The preparation method comprises the following steps of taking fresh feijoa fruits as raw materials, performing preprocessing, such as cleaning, crushing, color protection and beating; adding a small amount of complex enzyme preparation and active wine-making dry yeast, supplementing a small amount of sugar, using sulfurous acid or potassium sulfite to adjust pH, adjusting sugar degree to about 20 percent through pre-fermentation and filtration, adding compound clarifying agents, such as chitosan and gelatin to assist clarification and deastringency, and performing post fermentation; sampling, adjusting indexes, such as alcoholic strength, filtering by refined filtration devices, such as a centrifuging device and an ion exchanging device, continuously ageing, changing a tank, and ageing again for not less than 9 months; and finally, performing centrifugal ultra-filtration to obtain a product. A making process provided by the invention is simple and feasible, the obtained fruit wine is relatively natural, good in color and luster quality and good in mouthfeel and purity, has unique taste of the feijoa fruits, is rich in anthocyanin, and has antioxidant, anti-ageing and antimutation effects; and for a drinker, a drinking requirement of the drinker can be met, and the feijoa fruit wine has a health-care effect.

The invention discloses honey lemon tea. The honey lemon tea comprises the following components in parts by weight: 25-35 parts of lemons, 20-35 parts of crystal sugar, 0.2-0.5 part of passion fruit juice, 2-5 parts of agar, 6-12 parts of Chinese wolfberry fruits, 0.001-0.018 part of beta-CD, 0.004-0.016 part of agar oligosaccharide and 25-55 parts of honey, wherein the agar is used as a thickening agent and a stabilizing agent; the passion fruit juice is used as seasoning; the beta-CD achieves the effect of color protection; the agar oligosaccharide is used as a quality guaranteeing agent, sothat the honey lemon tea does not cause brown stains easily, the effects of resisting bacteria and preventing mildew are good, and the quality guarantee period can achieve one year; and besides, Chinese wolfberry fruit pigment contained in the Chinese wolfberry fruits is an important active component of the Chinese wolfberry fruits, and carotene contained in the Chinese wolfberry fruit pigment has the effect of resisting oxidation. The invention further discloses a preparation method of the honey lemon tea. According to the preparation method, in the step (3), hot water of 60-70 DEG C is added, so that the bitterness of lemons can be effectively removed; and in the step (4), appropriate concentration and boiling temperature is adopted, so that pectin and agar stabilizing agents containedin the lemons can be sufficiently combined, the honey lemon tea can have favorable fixation and stability. The preparation method disclosed by the invention is suitable for preparation of the honey lemon tea.

The invention provides an intelligent combined tea bar machine with an SMC shell, which comprises a tea bar body, an internal partition is arranged in the tea bar body and divides the tea bar body into an upper shell and a lower shell, a drainage bin, a water storage bin and a plurality of storage bins are arranged in the lower shell, a draining plate is arranged in the upper shell, The top of the upper shell is further provided with a heater, one corner of the heater is connected with a rotary faucet, the rotary faucet is communicated with the water storage bin, and the controller is electrically connected with the heater and the rotary faucet. The tea bar machine is formed by pressing a novel SMC material, the product is high in strength, light in weight and good in corrosion resistance and aging resistance, and the size can be customized according to needs.

The invention relates to suaeda salsa Pu'er green orange tea and a preparation method thereof. The suaeda salsa Pu'er green orange tea relates to tea. The suaeda salsa Pu'er green orange tea is prepared from the following components in parts by weight: 10-15 parts of suaeda salsa, 1-2 parts of germinated brown rice and 3-5 parts of green oranges. The invention discloses the suaeda salsa Pu'er green orange tea and the preparation method thereof. Made from suaeda salsa, Pu' er, small green oranges and germinated brown rice as raw materials, the tea has the function of reducing the serum uric acid concentration of human body, maintaining the serum uric acid of the human body in a normal range and reducing blood fat. In a preparation process, a tea leave press fit and tea cake cutting processis adopted, so that loose tea is prevented from filling directly, and the tea is convenient to transport and carry, and meanwhile, the taste and flavor of the tea leaves can be retained and enhanced.

The invention relates to a preparation method of green eucommia ulmoides health care tea. The preparation method comprises the following steps: (1) picking fresh leaves of eucommia ulmoides; (2) tedding the fresh leaves: naturally spreading until the water content of the fresh leaves is reduced by 25-30%, and stopping until no water is kneaded out of the surfaces of the leaves by hands; (3) carrying out steam-fixation: carrying out fixation treatment by using a steam-fixation barrel machine; (4) cooling: cooling the leaves subjected to fixation; (5) rolling and cutting: rolling and cutting the cooled leaves of the eucommia ulmoides at room temperature by using a rotor machine; (6) drying: drying a rolled and cut semi-finished product for a plurality of times by using a plurality of dryers which are connected in series and have the same models so as to obtain an eucommia ulmoides finished product; (7) spreading for cooling, and packaging. The preparation method provided by the invention is simple, convenient to operate and short in production cycle, and can improve the processing efficiency, thus being suitable for batch preparation and industrial production. The prepared green eucommia ulmoides health care tea is natural and green, has bright green soup color, and is light green in soaked tea dregs; the green eucommia ulmoides health care tea does not contain theophylline or caffeine; the green eucommia ulmoides health care tea is rich in protein and amino acids, easy to absorb and good for health, and can meet the drinking demands of different people.

The application discloses artichoke tea capable of protecting the gallbladder and a preparation method. The artichoke tea capable of protecting the gallbladder comprises artichokes, silybum marianum,turmeric, stringy stonecrop herbs, giant knotweed rhizomes, radix salviae miltiorrhizae, glossy ganoderma, vitamin B, vitamin E and stevioside. The preparation method comprises the following steps ofmixing the artichokes with the silybum marianum and the stringy stonecrop herbs and performing grinding to obtain slurry; drying the turmeric, the giant knotweed rhizomes, the radix salviae miltiorrhizae and the glossy ganoderma, and performing crushing to obtain crushed materials; adding the crushed materials, the vitamin B, the vitamin E and the stevioside in the slurry, adding pure water, and performing stirring to obtain a mixture; degassing the mixture; homogenizing the degassed mixture; sterilizing the homogenized mixture; and performing can sealing on the sterilized mixture. According to the artichoke tea, the problem that conventional gallbladder medicines can damage other parts of bodies can be effectively solved.

The invention relates to liquid tea and application thereof. The liquid tea product is characterized in that a processing method of the liquid tea product comprises the following steps: (1) slightly drying tea; (2) rinsing; (3) grinding the tea into paste; (4) immersing the tea paste to obtain tea liquid; (5) filtering and extracting; (6) boiling the liquid tea; and (7) cooling and then filling. The liquid tea aims to solve the problem that existing tea is complex to brew and cannot be standardized; the liquid tea is convenient to brew, is completely standardized and is fully uniform in taste.

The invention belongs to the technical field of food production application, and concretely discloses a production technology of a high-nutrition Longxiang taro juice drink. The technology comprises the following steps: 1, selecting a Longxiang taro raw material, cleaning the Longxiang taro raw material, peeling the cleaned raw material through a peeler, and dicing the peeled raw material; 2, processing the diced Longxiang taro raw material obtained in step 1 by using an ultrahigh temperature lyophilizer; 3, adding water to Longxiang taro powder obtained in step 2, and carrying out beating and gelatinizing treatment through using a high speed shearer; 4, pumping an emulsified Longxiang taro juice obtained in step 3 to a blending cylinder, and adding an essence and a perfume; 5, carrying out constant volume and homogenizing treatment on an emulsified Longxiang taro juice obtained in step 4; and 6, sterilizing the obtained juice, cooling the sterilized juice, and discharging the cooled juice from a sterilization kettle. The production technology has the advantages of reasonable flow and shortened production time, and the finished Longxiang taro juice drink produced in the invention has the advantages of good taste, no nutrition component loss, and meeting of drinking demands of people of all ages.

The invention discloses a preparation method of an almond tea. The preparation method comprises the following steps: (1) picking high-quality, matured, and plump sweet almonds, washing, soaking, removing dirt, and sterilizing the sweet almonds; (2) cutting each sweet almond into halves, paving the sweet almonds in a shady, cool, and ventilated space, and drying the sweet almonds for 24 hours; (3) soaking sweet almonds in clean water for 1 to 2 hours, then adding honey into the clean water, and then boiling the sweet almonds for 25 minutes to remove toxin, wherein the ratio of honey to clean water is 1:5; (4) dehydrating the boiled sweet almonds until the water content of sweet almonds reaches 30%, and drying the sweet almonds in the air for 24 hours at a room temperature; (5) baking the dehydrated and dried sweet almonds, and subjecting sweet almonds to a sterilization treatment; (6) allowing the dried and sterilized sweet almonds to stand still in vacuum, cooling sweet almonds to room temperature, and storing to obtain the almond tea. The provided preparation method effectively preserves the nutrients in sweet almonds. The almond tea is sweet and palatable, does not have any side or toxic effect, is suitable for massive production, and can meet the requirements of people.

The invention discloses a water dispenser, and relates to the technical field of water drinking equipment. A water tank, a filtering system, a high-oxygen system and an instant heating system are fixedly arranged in a case, wherein the filtering system is communicated with the water tank through a filtered water outlet pipe, and in the high-oxygen system, the water tank is connected with a water inlet of a first gas-liquid mixer; a water outlet of the first gas-liquid mixer is connected with a high-oxygen water outlet nozzle, an ozone outlet of the ozone generating device is connected with a gas inlet of the first gas-liquid mixer, and the controller controls the ozone generating device to generate ozone and controls the first electromagnetic valve, the first water pump and the first gas pump to mix water flowing out of the water tank with ozone; and in the instant heating system, the water tank is connected with a water inlet of an electric heating pipe, a water outlet of the electric heating pipe is connected with a hot water outlet nozzle, and a controller controls a second electromagnetic valve and a second water pump to inject water into the electric heating pipe and controls a third electromagnetic valve to enable hot water to flow out. By means of the water dispenser, drinking water safety of people is guaranteed, the requirement of people for high-oxygen water is met, and the power consumption of the water dispenser is reduced.