23results about How to "Stable taste" patented technology

The invention belongs to the technical field of wine brewing, and particularly relates to health-preserving highland barley wine and a preparation method thereof. Appropriate fermentation temperature, fermentation time and distiller's yeast addition amount are determined, so that the mouth feel of the health-preserving highland barley wine is stable, and high-quality and standardized processing of the highland barley wine is realized. The health-preserving highland barley wine prepared by the method disclosed by the invention has good ACE inhibitory activity.

This utility model discloses an addition device for preparing starter cultures in a yogurt production line, relating to the technical field of yogurt production lines. The utility model includes a main frame mechanism, which includes a mixing chamber. A starter culture storage tank is fixedly connected to the top of the mixing chamber, and a flow control component is installed inside the starter culture storage tank. Specifically, the utility model uses a feeding component where a motor drives a pulley to rotate via a shaft. During the rotation of pulley one, a bevel gear is driven to rotate via a second pulley. The rotation of bevel gear one, in turn, drives several distributing fan blades to rotate at a uniform speed. This uniform and constant-speed dispensing of the starter cultures allows for rapid and thorough mixing between the starter cultures and raw milk, accelerating the start-up speed of subsequent fermentation processes, thereby shortening the entire production cycle and significantly improving work efficiency.

The utility model discloses a combined heating appliance, which comprises a cigarette atomizing unit, a cigarette heating unit, a heating unit and a heating unit, the cigarette atomizing unit comprises a cigarette heating cavity used for vertically inserting a cigarette, a cigarette air inlet channel is formed between the cigarette and the inner wall, and the side wall of the cigarette air inlet channel is provided with a cigarette air inlet hole; the electronic cigarette further comprises a cigarette heating element, the cigarette comprises an aroma enhancement mixing section with an air inlet through hole in the side wall, the air inlet through hole and the portion, below the air inlet through hole, of the cigarette are located in the cigarette heating cavity, and the tobacco tar atomization unit comprises a tobacco tar storage cavity and a tobacco tar atomization cavity used for containing the tobacco tar atomization element and provided with a tobacco tar inlet hole. The tobacco tar atomizing element is communicated with the tobacco tar storage cavity, the tail end of an aerosol air outlet channel of the tobacco tar atomizing cavity extends to the upper portion of the cigarette heating cavity, an air outlet of the aerosol air outlet channel is communicated with the air inlet through hole, and the power source and the electrical system are electrically connected with the cigarette atomizing unit and the tobacco tar atomizing unit. According to the combined heating appliance, two or more aerosols can be fully mixed, and the flavor characteristics of the aerosols can be kept stable.

The invention provides a preparation process of weight-losing yoghourt ice cream pudding based on a sterilization structure. The preparation process of the weight-losing yoghourt ice cream pudding based on the sterilization structure comprises the following steps: a, selecting the following raw materials: 300g of low-fat yoghourt with the fat content of 0.1-2%; the natural sweetening agent is selected from erythritol, xylitol or stevia rebaudiana, and the dosage of the sweetening agent is 0.5%-3%, and 15 g; 30 g of low-fat milk powder; the lecithin is used as an emulsifier, the content of the lecithin is 0.2-0.5%, and the lecithin is 3g; and gelatin or pectin which is used as a thickening agent and has the content of 0.2-1% and is 3g. According to the weight-losing yoghourt ice cream pudding preparation process based on the sterilization structure, the taste and the structural stability of the product are remarkably improved through optimization of the raw material ratio and multi-stage processing steps, the combination of low-fat yoghourt and a natural sweetening agent is adopted, fat and calorie are effectively reduced, meanwhile, the weight-losing yoghourt ice cream pudding is prepared through a double emulsification technology and reasonable use of a thickening agent, and the weight-losing yoghourt ice cream pudding is prepared. The common problems that a traditional low-fat product is not smooth in taste and insufficient in sweetness are successfully solved.

The utility model relates to the technical field of electronic atomization, and discloses an atomization device which is used for solving the problem that air is mixed with electrical core heating peculiar smell in an internal flow channel of the atomization device. The atomization device comprises an air channel piece and a battery cell support. The air channel piece is provided with a first air inlet through hole and a second air inlet through hole. A support air channel is arranged in the battery cell support, the battery cell support is fixedly connected with the air channel piece, and the support air channel is communicated with the first air inlet through hole and the second air inlet through hole. Due to the fact that the support air channel is independently formed in the battery cell support, air can flow to the atomization assembly through the support air channel in the battery cell support and does not need to make contact with battery cell structures such as a power supply device, and therefore the situation that the heating power supply device heats the air flowing to the atomization bin and the flowing air is mixed with heating peculiar smell is avoided.

The utility model discloses a big and small mouth dual -purpose cup, including cup body, the opening end of cup body is the cup body big mouth end with outer thread, and the big bottle cover of inverted funnel shape is connected through the thread on the cup body big mouth end, and one small bottle cover is connected through the thread on the bottle cap small mouth end with outer thread, and the bottle cap small mouth end is adapted with the honey head bottle cap for sealing concentrated beverage, and the honey head bottle cap is screwed on the bottle cap small mouth end, realizes the quick docking of water cup and concentrated liquid container. The utility model has the dual structure characteristics of big opening and small opening, and can flexibly switch the use mode.

The invention provides an oven temperature and time intelligent cooperative control system based on food material moisture dynamic perception, and the system collects multi-dimensional data in a cooking process in real time through a data collection module, carries out the preprocessing and grid analysis of the collected data through a data analysis module, determines the real-time state of a food material, screens out the to-be-processed candidate region of the food material, and carries out the processing of the to-be-processed candidate region of the food material. Analyzing the current cooking stage according to the food material state; the control module outputs control instructions of temperature, time, heating power and hot air circulation strength based on a cooperative control algorithm according to the current cooking stage of the food materials and the candidate area to be processed; and the execution module receives and analyzes the control instruction, and controls an execution mechanism to act according to the analyzed control instruction. Dynamic matching of temperature, time and food material states can be achieved, the problem that a traditional oven is insufficient in intelligence is thoroughly solved, the baking efficiency and the cooking quality are improved, the user operation threshold is lowered, and the oven is particularly suitable for home kitchens, small catering institutions, baking studios and other scenes.

The invention discloses cheese capable of being shaped by spraying as well as a preparation method and application of the cheese capable of being shaped by spraying. The raw materials comprise 7%-10% of casein powder, 2%-6% of skimmed milk powder, 25%-30% of anhydrous cream, 0.5%-1.5% of pea protein powder, 0.1%-0.3% of whey protein powder, 0.3%-0.9% of an emulsifying agent, 0.3%-0.5% of milk mineral salt, 0.5%-0.9% of hydroxy propyl distarch phosphate, 5%-15% of citrus fibers, 0.5%-3% of sodium carboxymethyl cellulose, 0.3%-1.1% of colloid, 0.03%-0.1% of a fermentation bacterium agent and the balance of water. The manufactured cheese product capable of being shaped by spraying is uniform and fine in taste and light and fluffy in texture, and when the cheese product is sprayed above tea drinks, the phenomena of collapse, deformation and mutual dissolution of the cheese product and the tea drinks cannot occur above the tea drinks within 20 min. When the cheese tea is eaten, rich cheese fragrance and fresh tea fragrance can be tasted at the same time, the flavor is progressive layer by layer, and the matching is more palatable.

The utility model provides an electronic cigarette oil guide structure with a gradient capillary channel, and relates to the technical field of electronic cigarette related equipment, the electronic cigarette oil guide structure comprises an outer shell, integrated cotton, oil guide cotton and a heating wire assembly, the integrated cotton is arranged in the outer shell, an oil storage cavity is formed in the outer shell, and the oil storage cavity is used for supplying oil to the integrated cotton; the tobacco tar guide cotton is arranged in the outer shell and used for absorbing tobacco tar in the integrated cotton; the heating wire assembly is arranged in the tar guide cotton and used for heating the tar guide cotton so that the tobacco tar in the tar guide cotton can be volatilized. The technical problem that in the prior art, due to the fact that the speed of tobacco tar entering the integrated cotton is limited, the suction efficiency and the transmission efficiency are low is solved, and the situation that tobacco tar leaks due to the fact that the integrated cotton is not arranged is avoided.

The invention provides a caramel-flavored badam vegetable protein beverage and a preparation method thereof, and the caramel-flavored badam vegetable protein beverage comprises the following raw materials in parts by weight: 30-80 parts of badam kernels, 5-30 parts of reducing sugar, 10-60 parts of white granulated sugar, 0.5-8 parts of an emulsifier, 0.1-3 parts of a stabilizer, 0.2-3 parts of a chelating agent, and 0.1-2 parts of edible salt. The preparation method comprises the following steps: radio frequency heating is combined with microwave treatment, so that sugar, amino acid and the like in almonds are subjected to a Maillard reaction, and special nut baking aroma is generated; the addition amounts of a stabilizer, an acid-base regulator and sodium citrate are adjusted to promote the dissolution rate of protein in the badam raw material, and the badam raw material and the added reducing sugar are further subjected to a Maillard reaction to perform flavor superposition; grease backfilling is carried out in the blending process, meanwhile, the proportion of reducing sugar, grease and protein is controlled, the problem that fat of the drink floats upwards is solved, the shelf life of the product is prolonged, and the drink which is rich in baking flavor, stable in quality and excellent in taste is obtained.

The utility model relates to a heating assembly, an electronic atomizer and an electronic atomization device. The heating assembly comprises a first atomization assembly, a second atomization assembly, a connecting piece and a sealing piece. The first atomization assembly is used for being arranged in the first oil storage bin; the second atomization assembly is used for being arranged in the second oil storage bin; the two opposite end faces of the connecting piece are provided with a first connecting protrusion and a second connecting protrusion respectively, one end of the first atomization assembly is arranged on the first connecting protrusion in a sleeved mode, one end of the second atomization assembly is arranged on the second connecting protrusion in a sleeved mode, and the connecting piece is provided with a vent hole. The vent hole extends from the first connecting bulge and penetrates through the second connecting bulge; the sealing piece is arranged on the side face of the connecting piece in a surrounding mode and used for sealing the connecting position between the first oil storage bin and the second oil storage bin. Therefore, the oil storage space is utilized to the maximum extent, and the taste is more stable.

The invention discloses an intelligent adjusting system and method for the smoke output amount of an electronic cigarette, and belongs to the technical field of industrial control systems. Comprising a session establishment and information acquisition module, an initial state estimation module, a target setting and constraint forming module, an execution-observation closed-loop control module, an instruction safety control and driving module and a session ending and adaptive updating module. The problems that in the prior art, due to the fact that coupling lag and state dependence exist between electrical input parameters and actual aerosol output results, the smoke output amount is unstable, taste fluctuates and output is not smooth due to state lag of an atomization assembly and fluctuation of the smoking behavior of a user in a continuous or short-interval smoking scene are solved.

The utility model relates to a liquid storage device, an electronic atomizer and an electronic atomization device. The liquid storage device comprises a shell, a mounting pipe and a liquid storage body. The shell is provided with a containing groove, one end of the shell is provided with an opening, and the other end of the shell is provided with a through hole; the mounting pipe is arranged in the containing groove, one end of the mounting pipe is connected with the shell and communicated with the through hole, the other end of the mounting pipe extends in the direction of the opening, and the liquid storage cavity is defined by the outer surface of the mounting pipe and the inner wall of the containing groove; at least part of the liquid storage body is arranged in the liquid storage cavity, and the liquid storage body is soaked with atomized liquid. Therefore, when the liquid storage device is used for providing atomized liquid for the atomization assembly, the suction nozzle, the atomization pipe, the atomization core and other components can be prevented from being replaced, the use cost is reduced, the capacity of the atomized liquid stored in the liquid storage device can be increased, and the electronic atomizer and the electronic atomization device which adopt the liquid storage device are more convenient to use and more stable in taste.

The invention relates to wild tea craft beer and a processing method thereof. The processing method comprises the following steps: crushing malt, saccharifying, boiling, filtering, fermenting and the like. According to the method, a wild tea fermentation process and a beer fermentation process are fused, and the prepared wild tea craft beer has five natural fragrances of wheat fragrance, flower fragrance, fruit fragrance, tea fragrance and honey fragrance, tastes fresh, cool and slightly bitter, is sweet after entering the throat, and brings unique drinking enjoyment to consumers. Meanwhile, the wild tea craft beer is stable in taste and convenient to store and transport, and has excellent market sales prospects.

The invention relates to long-acting antioxidant flavored tomato sauce and a preparation method thereof. The flavored tomato sauce is prepared from tomato puree, an emulsifier, a flavoring agent, nano-encapsulated antioxidant particles and water, the nanometer packaging anti-oxidation particles are composed of coating liquid, an adsorption carrier and anti-oxidation dispersion liquid. The coating liquid consists of polysaccharide, water-soluble mussel mucin and water; the adsorption carrier is composed of one or more of dietary fiber powder, chitosan fiber powder and porous starch; the antioxidant dispersion liquid is prepared from a natural antioxidant, polysorbate-80 and a diluent. Polysaccharide and water-soluble mussel mucin are compounded, a coating carrier and an antioxidant dispersion liquid are matched, and spray drying is carried out, so that the formed nano-encapsulated antioxidant particles have a slow-release effect, slowly release an antioxidant, have a synergistic effect with lycopene, protect a lycopene structure and vitamin C, and have a good anti-oxidation effect. The phenomena of obvious oxidation discoloration, layering and the like of the tomato sauce within the shelf life are avoided, the tomato sauce is mistakenly dealt with deterioration and is not eaten any more, and resource waste is caused.

The invention discloses a multi-proportion mixed cereal beverage making device and method. The multi-proportion mixed cereal beverage making device is characterized in that a box body is provided with a touch display module and a goods taking opening; the three-coordinate linear sliding table module is connected to the inner wall of the box body, and a gripper is connected to the three-coordinate linear sliding table module; a discharging opening is formed in the bottom of the grain bin, and the grain bin is contained on the workbench; the stirrer is connected to the workbench, and a water inlet and a discharge port are formed in the stirrer; a purified water tank and a sewage tank are arranged in the box body; a heater is arranged at the bottom of the purified water tank; the cup supply mechanism is connected in the box body, and a clamp is arranged at the bottom of the cup holder; the sealing mechanism is connected to the workbench and located above the conveying mechanism. Compared with the prior art, the automatic production line has the advantages that ingredient selection, cup supply, water injection, material preparation, material discharge, sealing, delivery and cleaning are integrated, labor cost is reduced, production efficiency is improved, meanwhile, grains are effectively prevented from being polluted by the external environment in the processing process, and sanitation and safety of beverages are guaranteed.

The invention relates to a preparation method of brine for marinating crayfish, which comprises the following steps: adding ingredients except pepper and pepper into water, uniformly mixing, and boiling to obtain a brine solution; adding an emulsifier into the brine solution, uniformly mixing, and dissolving the emulsifier to obtain a brine solution containing the emulsifier; the method comprises the following steps: adding capsicum oleoresin and zanthoxylum oil resin into a brine solution containing an emulsifier, and fully mixing oil and water to obtain the brine. The high-foaming egg white protein powder is selected as the emulsifier, the bioavailability of active substances is facilitated, the quality stability of the brine is kept, compared with other emulsifiers, the quality of marinated crayfish can be effectively kept, the production cost can be reduced, the production efficiency can be improved, timed adding and quantitative marinating of materials are achieved, and the quality of the marinated crayfish is improved. The marinated crayfish is stable in taste and consistent in flavor, the food quality is improved, the production cost and the food safety risk are reduced, and industrial standardization and automation of the marinated crayfish are facilitated.

The utility model discloses an atomization device and an electronic atomizer. The atomization device comprises a heating core, oil guide cotton, an atomization pipe and a fixing ring piece. An atomizing cavity is defined by the heating core; the heating core is sleeved with the oil guide cotton, and the top end of the heating core is higher than the top end of the oil guide cotton; the atomization pipe is sleeved outside the oil guide cotton; the fixing ring piece is arranged above the oil guide cotton, the fixing ring piece is connected with the top end of the heating core and the atomization pipe, and the fixing ring piece is communicated with the atomization cavity. The top end of the heating core of the atomization device cannot be narrowed and deformed inwards.

The application provides a rice product raw material quality prediction method and device based on a partial least squares method, and relates to the technical field of food quality detection and control. The method first divides the rice product raw material into several groups according to weight, extracts equal-weight raw materials from each group as a to-be-detected sample, and uses a Japanese Sakata grain evaluator to detect cracks, yellowing and insect-infested grains in the sample and weigh it. At the same time, the sample is ground into three equal parts, and the Kjeldahl method, oven drying method and iodine colorimetric method are used to respectively determine the content of protein, moisture and amylose in the sample. The infrared spectrum imaging technology is used to record the absorbance of the sample at a specific waveband, and a prediction model of the content of protein, moisture and amylose is established based on the partial least squares method. The crack, yellowing and insect-infested grain proportion are used to construct a rice product raw material quality evaluation system, and the rice product raw material quality is divided into different grades such as excellent, good, qualified and poor according to different evaluation standards.

This application relates to a high-moisture-retaining cigarette pack sealing box, belonging to the field of cigarette packaging technology. It includes an inner box with a cigarette dispensing opening. A sealing cover is provided at the cigarette dispensing opening, completely covering it. An adhesive peel-off layer is provided on the side of the sealing cover facing the inner box, connecting the inner box and the sealing cover to achieve a seal between them. The adhesive peel-off layer can be repeatedly applied. A pusher is provided inside the inner box, closely attached to the inner wall and located around the cigarette placement area. The pusher is connected to a movable component, which can move the pusher within the inner box, pushing cigarettes not within the dispensing opening area towards the area covered by the opening. This application optimizes the cigarette pack structure, solves the problem of inconvenient cigarette dispensing in existing cigarette packs, and simultaneously ensures the overall sealing and moisture retention of the cigarette pack.

The invention relates to a precise temperature control method and an electronic atomization device.According to the precise temperature control method, the initial environment temperature before use and the initial resistance value of a heating element are detected firstly, and then the current environment temperature and the current resistance value of the heating element in a dormant state after use are detected; and whether the offset between the initial resistance value and the current resistance value is within a preset offset range is compared, and whether the resistance value of the heating element is automatically calibrated or not is determined according to a comparison result. The resistance value of the heating element is automatically calibrated, so that the detected temperature is correctly calibrated, normal work can be ensured even if the heating element is damaged and the resistance value is changed, the output temperature is stable, and the taste and the smoke amount are stable.

The utility model discloses honeycomb honey dehumidification equipment, and particularly relates to the technical field of honeycomb equipment, the honeycomb honey dehumidification equipment comprises a dehumidification equipment box, a sealing door plate is hinged to the front side of the dehumidification equipment box, a honeycomb frame is arranged in the dehumidification equipment box, a clamping mechanism is arranged between the dehumidification equipment box and the honeycomb frame, and a dehumidification cooling mechanism is arranged on the outer side of the dehumidification equipment box; the dehumidifying and cooling mechanism comprises an exhaust fan, the exhaust fan is fixedly installed on the top of the dehumidifying equipment box and fixedly connected with an air circulating pipe, and the bottom of one end of the air circulating pipe is fixedly connected with a cooling box. By arranging the dehumidifying and cooling mechanism, the moisture content in honey is ensured to meet the standard, the quality of the honey is improved, the storage life of the honey is prolonged, bad changes such as deterioration and fermentation caused by excessive moisture of the honey are prevented by controlling the humidity, and the stability of taste, nutritional ingredients and physicochemical properties of the honey is maintained; the normal state in the honeycomb is prevented from being influenced by high-temperature and high-humidity environments, and the quality of honey is guaranteed.