Emulsion storage bottle capable of keeping emulsion stable

Abstract

The invention discloses an emulsion storage bottle capable of keeping emulsion stable. The emulsion storage bottle comprises a bottle body, an emulsion pressing unit, a mounting unit and a bottle cap.According to the bottle body, the bottom end of the bottle cap is matched with the top end of the bottle body, fixing grooves are formed in both the left side and the right side of the interior of the top end of the bottle body, the mounting unit is arranged at the top end of the bottle cap, a protection unit is arranged at the bottom end of the bottle body, and a light shielding unit is arrangedat the front end of the outer side face of the bottle body. The emulsion pressing unit comprises a filtering connecting piece, a feeding pipe, a push plate, a threaded rod, a rotating wheel and a discharging pipe. The rotating wheel is arranged at the bottom end of the bottle body, the top end of the rotating wheel is connected with the bottom end of the threaded rod, the threaded rod is locatedat the bottom end of the interior of the bottle body and is in threaded connection with a threaded hole in the middle of the push plate, and a filtering connecting piece is arranged at the top end ofthe interior of the bottle cap. A feeding pipe is arranged at the bottom end of the filtering connecting piece. The emulsion storage bottle capable of keeping the emulsion stable is easy to use, convenient to replace, high in practicability and good in protection effect.

Description

technical field [0001] The invention relates to the technical field of emulsion storage bottles, in particular to an emulsion storage bottle for maintaining emulsion stability. Background technique [0002] As a carrier of fat-soluble ingredients, emulsion is widely used in the production process of functional beverages, which can greatly improve the sensory properties of beverages and improve the quality of beverage products. However, the emulsion is a thermodynamically unstable system. Therefore, during storage, the physical and chemical stability will change due to changes in the surrounding environment, and phenomena such as stratification and lipid oxidation will occur, resulting in changes in the color and flavor of the emulsion. At the same time, some functional fat-soluble components embedded in the emulsion are also easily affected by environmental factors such as light, heat, and oxygen, and undergo photothermal degradation and redox reactions, resulting in the los...

AI Technical Summary

Problems solved by technology

However, the emulsion is a thermodynamically unstable system. Therefore, during storage, the physical and chemical stability will change due to changes in the surrounding environment, and phenomena such as stratification and lipid oxidation will occur, resulting in changes in the color and flavor of the emulsion.

At the same time, some functional fat-soluble components embedded in the emulsion are also easily affected by environmental factors such as light, heat, and oxygen, and undergo photothermal degradation and redox reactions, resulting in the loss of their original physiological activity, resulting in a decrease in nutritional value. Most of the emulsion storage bottles are squeezed out of the bottle body to squeeze out the liquid, which will cause damage to the bottle body after long-term use. At the same time, due to the lack of good protective measures, the outside of the bottle body is easily damaged by impact, and it is inconvenient to use according to different conditions. Use the situation to replace the appropriate tip, which affects the practicability of the storage bottle

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