Double-channel fresh-keeping soy bottle based on blow molding method and blow molding method thereof

Abstract

The invention relates to the technical field of soy sauce bottles, and discloses a double-channel fresh-keeping soy sauce bottle based on a blow molding method and a blow molding method thereof.The double-channel fresh-keeping soy sauce bottle comprises a bottle body, a storage mechanism is arranged in the bottle body and comprises an inner bag, a bottle plug is installed at the top of the inner bag, and the storage mechanism enables soy sauce not to make direct contact with the bottle body through the inner bag; a double-valve mechanism is arranged on the bottle plug, the double-valve mechanism comprises a silica gel breather valve and a silica gel retaining valve, and the double-valve mechanism controls the sealing performance of the bottle body and the inner bag through the silica gel breather valve and the silica gel retaining valve. The bottle body and the inner bag are separately treated, so that soy sauce is independently stored in the inner bag, the inner bag is kept closed when the bottle body and the inner bag are controlled to recover air pressure through the silica gel breather valve and the silica gel retaining valve, air is effectively prevented from entering the inner bag, and then the soy sauce is kept fresh, and use of preservatives is avoided.

Description

Technical Field

[0001] The invention belongs to the technical field of soy sauce bottles, and in particular relates to a double-channel fresh-keeping soy sauce bottle based on a blow molding method and a blow molding method thereof. Background Art

[0002] When using a soy sauce bottle, you need to squeeze it to squeeze out the liquid. After each use, the bottle body is restored and a large amount of air is inhaled to balance the pressure. At this time, the contact between the air and the soy sauce will cause the soy sauce to deteriorate. In order to ensure that the soy sauce can not deteriorate for a long time, preservatives need to be added to the soy sauce.

[0003] The Chinese patent with the publication number CN101891038A discloses a fresh-keeping bottle, and the steps of using the fresh-keeping bottle are as follows: the first step is to take out the piston-type bottle cap from the upper opening of the bottle body; the second step is to inject the liquid substance that needs to be preserved or stored into the bottle body; the third step is to put the piston-type bottle cap into the upper opening of the bottle body; the fourth step is to press the piston-type bottle cap downward so that the air between the bottle cap and the liquid is discharged through the straw jack in the center of the bottle cap; the fifth step is to insert the straw into the jack in the center of the bottle cap and directly insert it into the bottom of the bottle. When the bottle contains liquid substance, a part of the liquid is sucked out by a hand-pressed straw, and the piston-type bottle cap descends as the liquid level in the bottle descends, so that the liquid substance is always isolated from the air, so as to achieve the purpose of preservation. When the liquid substance in the bottle is used up, the piston-type bottle cap can be taken out from the opening of the bottle body, and after cleaning the bottle body and the bottle cap, the liquid can be repeatedly filled for preservation.

[0004] However, this technical solution still has at least the following defects: the preservation effect in this solution depends on the discharge of air in the bottle, and during the discharge process, some air has already come into contact with the contents in the bottle, and during use, when the hand-operated straw is used to suck out the liquid, the piston-type bottle cap follows and falls, and since the friction between the piston-type bottle cap and the bottle body is large when maintaining the sealing, it is difficult to suck out the liquid, and the hand-operated straw is difficult to accurately control the amount of liquid, and at the same time, the bottle body and the piston-type bottle cap used in this solution have relatively high material requirements and relatively high production costs. In view of this, the present invention is proposed. Summary of the invention

[0005] In order to solve the above technical problems, the present invention provides a double-channel fresh-keeping soy sauce bottle based on blow molding and a blow molding method thereof, wherein the bottle body and the inner bag are processed separately so that the soy sauce is stored separately in the inner bag, and the bottle body and the inner bag are controlled by a silicone breathing valve and a silicone check valve to keep the inner bag closed when the air pressure is restored, thereby effectively preventing air from entering the inner bag, thereby achieving the preservation of the soy sauce and avoiding the use of preservatives;

[0006] The bottle body and slide rail of the soy sauce bottle are made through the blow molding process, which solves the problem of uneven temperature distribution in the blow molding process and effectively improves the quality of the soy sauce bottle.

[0007] The technical solution adopted by the present invention to solve its technical problem is:

[0008] A double-channel fresh-keeping soy sauce bottle based on a blow molding method comprises a bottle body, a storage mechanism is arranged inside the bottle body, the storage mechanism comprises an inner bag, and a bottle stopper is installed on the top of the inner bag, the storage mechanism prevents the soy sauce from directly contacting the bottle body through the inner bag, and squeezes the soy sauce through the air pressure between the inner bag and the bottle body;

[0009] The bottle stopper is provided with a double valve mechanism, which includes a silicone breathing valve and a silicone check valve. The double valve mechanism controls the sealing performance of the bottle body and the inner bag through the silicone breathing valve and the silicone check valve.

[0010] As a preferred embodiment of the present invention, the silicone breathing valve is installed on the outside of the bottle stopper, and the outer edge of the silicone breathing valve is in contact with the inner wall of the bottle body, so that a closed space is formed between the bottle body and the inner bag through the silicone breathing valve.

[0011] As a preferred embodiment of the present invention, the silicone check valve is installed inside the bottle stopper, the bottle stopper is sealed to the inner bag, and the inner bag is sealed by the silicone check valve.

[0012] As a preferred embodiment of the present invention, a control mechanism is provided on the top of the bottle body, and the control mechanism includes a bottle cap seat and a bottle cap, the bottom of the bottle cap seat is fixedly installed on the top of the bottle stopper, and the top of the bottle cap seat is provided with a bottle cap opening, and the bottle cap is rotatably connected in the bottle cap opening, and the control mechanism controls the opening of the bottle cap opening through the bottle cap.

[0013] As a preferred embodiment of the present invention, the rotational connection between the bottle cap and the bottle cap opening is located at the center of gravity of the bottle cap, and the bottle cap maintains horizontal balance under the action of gravity.

[0014] As a preferred embodiment of the present invention, a bottle cap mouth is opened inside the bottle cap opening, and the bottle cap mouth is connected with the inner bag through a bottle plug. A special-shaped plug matched with the bottle cap mouth is installed at the bottom of the bottle cap, and the bottle cap closes the bottle cap mouth through the special-shaped plug.

[0015] As a preferred embodiment of the present invention, a temporary storage mechanism is arranged inside the bottle cap mouth, and the temporary storage mechanism includes a collecting chamber, and the collecting chamber is fixedly installed inside the bottle cap mouth, and a guide port is opened between the collecting chamber and the bottle cap mouth. The temporary storage mechanism collects the residual soy sauce through the collecting chamber, and pours out the collected soy sauce through the guide port when in use.

[0016] A blow molding method for a dual-channel fresh-keeping soy sauce bottle is used to manufacture a bottle body, and the blow molding method comprises the following steps:

[0017] Step A, assembling the mold to form a cavity, and forming the bottle body by blow molding;

[0018] Step B, monitoring the temperature of each part of the chamber by a temperature sensor, and obtaining a distribution diagram of the temperature with respect to the position of the chamber;

[0019] Step C: introducing a high temperature medium into the cooling pipe based on the distribution diagram, and reducing the temperature difference at different positions;

[0020] Step D: After the injection molding is completed, the high-temperature medium is discharged, and the low-temperature medium is introduced into the cooling pipe to cool the mold;

[0021] In the step A, the mold is made by three-dimensional mapping to obtain the shape of the bottle body, a wax mold of the bottle body is obtained by 3D printing, and a mold with a bottle body cavity is obtained by casting;

[0022] In step C and step D, the cooling pipes are distributed along the bottle body cavity;

[0023] In step B, the temperature sensor is embedded in the mold and linearly distributed along the cross-sectional shape of the bottle body, and the temperature of each part of the mold is obtained based on the temperature sensor;

[0024] In step C, the high-temperature medium is pumped in through a circulation pump, and a heat source is provided at the output end of the circulation pump, so that the high-temperature medium is heated to the same temperature as the top of the bottle body cavity during the blow molding process;

[0025] In the step D, the low-temperature medium is a material compatible with the high-temperature medium. When the low-temperature medium is passed into the cooling pipe to cool it down, the high-temperature medium remaining on the inner wall of the cooling pipe is removed.

[0026] Compared with the prior art, the present invention has the following beneficial effects:

[0027] The present invention processes the bottle body and the inner bag separately so that the soy sauce is stored in the inner bag alone, and controls the bottle body and the inner bag to maintain the closure of the inner bag when the air pressure is restored by a silicone breathing valve and a silicone check valve, thereby effectively preventing air from entering the inner bag, thereby achieving the preservation of the soy sauce and avoiding the use of preservatives.

[0028] The present invention collects the residual soy sauce by providing a collecting cavity and a guide port, and seals the soy sauce bottle with a bottle cap when the soy sauce bottle is returned to the normal position, thereby extending the storage time of the soy sauce in the collecting cavity, and pouring out the soy sauce in the collecting cavity when it is used next time;

[0029] In the present invention, the soy sauce is kept fresh by the inner bag until the soy sauce is used up, and the collection cavity is used to extend the preservation time of the residual soy sauce until the next use. The two act together so that the soy sauce bottle can not only keep the soy sauce in the inner bag fresh, but also prevent the deterioration of the residual soy sauce, and is convenient for use.

[0030] The present invention manufactures the bottle body and the slide rail of the soy sauce bottle through the blow molding process, and simultaneously solves the problem of uneven temperature distribution in the blow molding process, thereby effectively improving the quality of the soy sauce bottle. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 The schematic diagram of the overall structure of a double-channel fresh-keeping soy sauce bottle based on blow molding is shown in FIG.

[0032] Figure 2 A schematic diagram of the internal structure of a double-channel fresh-keeping soy sauce bottle based on blow molding;

[0033] Figure 3 It is a schematic diagram of the structure of a double-channel fresh-keeping soy sauce bottle stopper based on the blow molding method;

[0034] Figure 4 It is a cross-sectional structure diagram of a double-channel fresh-keeping soy sauce bottle stopper based on a blow molding method;

[0035] Figure 5 It is a structural schematic diagram of a double-channel fresh-keeping soy sauce bottle silicone check valve based on blow molding;

[0036] Figure 6 It is a structural schematic diagram of the cap seat of a double-channel fresh-keeping soy sauce bottle based on the blow molding method;

[0037] Figure 7 A schematic diagram of the structure of a double-channel fresh-keeping soy sauce bottle cap in an open state based on a blow molding method;

[0038] Figure 8 This is a schematic diagram of the structure of the collection chamber of a double-channel fresh-keeping soy sauce bottle based on the blow molding method;

[0039] Fig. 9 This is a schematic diagram of the structure of a double-channel fresh-keeping soy sauce bottle mold based on blow molding;

[0040] Fig.10 This is a schematic diagram of the internal structure of a double-channel fresh-keeping soy sauce bottle mold based on blow molding.

[0041] In the figure:

[0042] 101. Bottle body; 102. Inner bag; 103. Bottle stopper; 104. Silicone breathing valve; 105. Silicone check valve; 106. Bottle cap seat; 107. Bottle cap; 108. Bottle cap opening; 109. Bottle cap mouth; 110. Collection chamber; 111. Diversion port. DETAILED DESCRIPTION

[0043] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. The following embodiments are used to illustrate the present invention.

[0044] Embodiment 1:

[0045] like Figures 1 to 8 As shown, a double-channel fresh-keeping soy sauce bottle based on blow molding method includes a bottle body 101, a storage mechanism is arranged inside the bottle body 101, the storage mechanism includes an inner bag 102, and a bottle stopper 103 is installed on the top of the inner bag 102. The storage mechanism prevents the soy sauce from directly contacting the bottle body 101 through the inner bag 102, and squeezes the soy sauce through the air pressure between the inner bag 102 and the bottle body 101;

[0046] The bottle stopper 103 is provided with a double valve mechanism, which includes a silicone breathing valve 104 and a silicone check valve 105 . The double valve mechanism controls the sealing of the bottle body 101 and the inner bag 102 through the silicone breathing valve 104 and the silicone check valve 105 .

[0047] like Figure 2-Figure 4 As shown, in a specific embodiment, the silicone breathing valve 104 is installed on the outside of the bottle stopper 103, and the outer edge of the silicone breathing valve 104 is in contact with the inner wall of the bottle body 101, so that a closed space is formed between the bottle body 101 and the inner bag 102 through the silicone breathing valve 104. In this arrangement, when pouring the soy sauce, the bottle body 101 is turned over and pressed. At this time, the silicone breathing valve 104 seals the space between the bottle body 101 and the inner bag 102, so that when the bottle body 101 is squeezed, the internal pressure acts on the inner bag 102. When the bottle body 101 is released, the inner bag 102 discharges part of the soy sauce, so that its overall volume is reduced. At this time, when the bottle body 101 is reset under the action of elastic force, the internal pressure is reduced, and the silicone breathing valve 104 is opened through the negative pressure, and the outside air enters between the bottle body 101 and the inner bag 102, so that the pressure is restored. When used next time, it will not be difficult to squeeze the inner bag due to the reduced pressure between the bottle body 101 and the inner bag 102.

[0048] like Figure 3 , Figure 5 As shown, further, a silicone check valve 105 is installed inside the bottle stopper 103, and the bottle stopper 103 is sealed and connected with the inner bag 102, and the inner bag 102 is sealed by the silicone check valve 105. In this configuration, the inner bag 102 is squeezed, so that the soy sauce breaks through the silicone check valve 105 and flows out, and the bottle body 101 is released. At this time, the inner bag 102 is no longer under pressure, and the silicone check valve 105 closes the inner bag 102, so that the outside air cannot enter the inner bag.

[0049] Embodiment 2:

[0050] like Figure 6 , Figure 7 As shown, in a specific embodiment, a control mechanism is provided on the top of the bottle body 101, and the control mechanism includes a bottle cap seat 106 and a bottle cap 107. The bottom of the bottle cap seat 106 is fixedly mounted on the top of the bottle plug 103, and a bottle cap opening 108 is provided on the top of the bottle cap seat 106. The bottle cap 107 is rotatably connected in the bottle cap opening 108, and the control mechanism controls the opening of the bottle cap opening 108 through the bottle cap 107. In this setting, the bottle cap opening 108 is in a closed state when not in use and in an open state when in use through the control mechanism.

[0051] like Figure 7 , Figure 8 As shown, further, the rotation connection between the bottle cap 107 and the bottle cap mouth 108 is located at the center of gravity of the bottle cap 107, and the bottle cap 107 maintains horizontal balance under the action of gravity. In this arrangement, when the bottle body 101 is tilted, the bottle cap 107 is still in a horizontal state and rotates relative to the bottle body 101, so that the bottle mouth 109 is opened.

[0052] like Figure 7 , Figure 8 As shown, further, a bottle cap mouth 109 is provided inside the bottle cap opening 108, and the bottle cap mouth 109 is connected to the inner bag 102 through the bottle plug 103. A special-shaped plug adapted to the bottle cap mouth 109 is installed at the bottom of the bottle cap 107, and the bottle cap 107 seals the bottle cap mouth 109 through the special-shaped plug. In this configuration, the special-shaped plug is made of rubber material, and when it is adapted to the bottle cap mouth 109, it can better fit and increase its sealing performance.

[0053] like Figure 7 , Figure 8 As shown, further, a temporary storage mechanism is provided inside the bottle cap mouth 109, and the temporary storage mechanism includes a collection chamber 110, and the collection chamber 110 is fixedly installed inside the bottle cap mouth 109, and a guide port 111 is provided between the collection chamber 110 and the bottle cap mouth 109. The temporary storage mechanism collects the residual soy sauce through the collection chamber 110, and pours out the collected soy sauce through the guide port 111 when it is used. In this setting, when the soy sauce bottle is straightened, the soy sauce remaining at the bottle cap mouth 109 enters the collection chamber 110 through the guide port 111. When the soy sauce is poured next time, the soy sauce in the collection chamber 110 will be poured out together with the soy sauce in the inner bag 102 through the guide port 111, so that the soy sauce in the collection chamber 110 only needs to be stored until the next use, and the residual soy sauce is prevented from being in contact with the air for a long time.

[0054] Embodiment 3:

[0055] like Figures 1 to 10 As shown, a blow molding method for a dual-channel fresh-keeping soy sauce bottle is used to manufacture the bottle body 101 in Example 1. The steps of the blow molding method are as follows:

[0056] Step A, assembling the mold to form a cavity, and forming the bottle body 101 by blow molding;

[0057] Step B, monitoring the temperature of each part of the chamber by a temperature sensor, and obtaining a distribution diagram of the temperature with respect to the position of the chamber;

[0058] Step C: introducing a high temperature medium into the cooling pipe based on the distribution diagram, and reducing the temperature difference at different positions;

[0059] Step D: After the injection molding is completed, the high-temperature medium is discharged, and the low-temperature medium is introduced into the cooling pipe to cool the mold.

[0060] In step A, the mold is made by three-dimensional mapping to obtain the shape of the bottle body 101, a wax mold of the bottle body 101 is obtained by 3D printing, and a mold with a cavity of the bottle body 101 is obtained by casting;

[0061] In step C and step D, the cooling pipes are distributed along the chamber of the bottle body 101;

[0062] In step B, the temperature sensors are embedded in the mold and linearly distributed along the cross-sectional shape of the bottle body 101 , and the temperature of each part of the mold is obtained based on the temperature sensors.

[0063] In step C, the high-temperature medium is pumped in through a circulation pump, and a heat source is provided at the output end of the circulation pump to heat the high-temperature medium to a temperature that is the same as the temperature at the top of the cavity of the bottle body 101 during the blow molding process;

[0064] By allowing the high temperature medium to heat the mold, the increased temperature will not exceed the high temperature medium itself. Therefore, during the heating process, the low temperature area of ​​the mold will approach the temperature value of the high temperature medium, while the temperature value of the high temperature area will remain the same as the high temperature medium, thereby reducing the temperature difference between the high temperature area and the low temperature area. The low temperature area represents the area where the mold temperature is lower than the top of the bottle body 101 cavity, and the high temperature area represents the area where the mold and the low temperature area are complementary in position.

[0065] In step D, the low-temperature medium uses a substance compatible with the high-temperature medium. When the low-temperature medium is passed into the cooling pipe to cool down, the high-temperature medium remaining on the inner wall of the cooling pipe is removed. In this setting, the high-temperature medium can be propylene glycol. The temperature required for the blow molding process is 180°C to 220°C, and the boiling point of propylene glycol is 290°C, which meets the need for heating the mold in the blow molding process. The low-temperature medium uses water, and water is miscible with propylene glycol, so that it can dissolve the residual propylene glycol. The specific heat capacity of water is large, and it can absorb more heat during the cooling process, thereby achieving rapid cooling and low cost.

[0066] The implementation principle of the double-channel fresh-keeping soy sauce bottle based on the blow molding method of the present embodiment is as follows: when in use, when holding the soy sauce bottle and tilting the bottle body, the bottle cap 107 is kept in a horizontal state under the action of gravity, so that the bottle cap mouth 109 is in an open state, and the soy sauce can flow out through the bottle cap mouth 109 at this time, and the soy sauce remaining at the bottle cap mouth 109 enters the collecting chamber 110 through the guide port 111 when the soy sauce bottle is straightened, and when the soy sauce is poured next time, the soy sauce in the collecting chamber 110 will be poured out together with the soy sauce in the inner bag 102 through the guide port 111;

[0067] When pouring the soy sauce, the bottle body 101 is turned over and pressed. At this time, the silicone breathing valve 104 seals the space between the bottle body 101 and the inner bag 102, so that when the bottle body 101 is squeezed, the internal pressure acts on the inner bag 102, and the inner bag 102 is squeezed, so that the soy sauce breaks through the silicone check valve 105 and flows out;

[0068] Release the bottle body 101. At this time, the inner bag 102 is no longer under pressure, and the silicone check valve 105 closes the inner bag 102, preventing outside air from entering the inner bag. Since the inner bag 102 discharges part of the soy sauce, its overall volume is reduced. At this time, when the bottle body 101 is reset under the action of elastic force, the internal pressure is reduced, and the silicone breathing valve 104 is opened through the negative pressure, and outside air enters between the bottle body 101 and the inner bag 102, thereby restoring the pressure. When used next time, it will not be difficult to squeeze the inner bag due to the reduced pressure between the bottle body 101 and the inner bag 102.

[0069] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit it. Although the present invention has been described in detail with reference to the preferred embodiments, those skilled in the art should understand that the technical solutions of the present invention may be modified or replaced by equivalents without departing from the spirit and scope of the technical solutions of the present invention, which should all be included in the scope of the claims of the present invention.

Claims

1. A double-channel fresh-keeping soy sauce bottle based on blow molding, characterized in that: The invention comprises a bottle body (101), wherein a storage mechanism is arranged inside the bottle body (101), wherein the storage mechanism comprises an inner bag (102), and a bottle stopper (103) is installed on the top of the inner bag (102); the storage mechanism prevents the soy sauce from directly contacting the bottle body (101) through the inner bag (102), and squeezes out the soy sauce through the air pressure between the inner bag (102) and the bottle body (101); The bottle stopper (103) is provided with a double valve mechanism, which comprises a silicone breathing valve (104) and a silicone check valve (105). The double valve mechanism controls the sealing of the bottle body (101) and the inner bag (102) through the silicone breathing valve (104) and the silicone check valve (105).

2. A double-channel fresh-keeping soy sauce bottle based on blow molding according to claim 1, characterized in that: The silicone breathing valve (104) is installed on the outside of the bottle stopper (103), and the outer edge of the silicone breathing valve (104) is in contact with the inner wall of the bottle body (101), so that a closed space is formed between the bottle body (101) and the inner bag (102) through the silicone breathing valve (104).

3. A double-channel fresh-keeping soy sauce bottle based on blow molding according to claim 2, characterized in that: The silicone check valve (105) is installed inside the bottle stopper (103), and the bottle stopper (103) is sealedly connected to the inner bag (102), and the inner bag (102) is sealed by the silicone check valve (105).

4. A double-channel fresh-keeping soy sauce bottle based on blow molding according to claim 3, characterized in that: A control mechanism is arranged on the top of the bottle body (101), and the control mechanism comprises a bottle cap seat (106) and a bottle cap (107). The bottom of the bottle cap seat (106) is fixedly mounted on the top of the bottle stopper (103), and a bottle cap opening (108) is arranged on the top of the bottle cap seat (106). The bottle cap (107) is rotatably connected in the bottle cap opening (108). The control mechanism controls the opening of the bottle cap opening (108) through the bottle cap (107).

5. A double-channel fresh-keeping soy sauce bottle based on blow molding according to claim 4, characterized in that: The rotational connection between the bottle cap (107) and the bottle cap opening (108) is located at the center of gravity of the bottle cap (107), and the bottle cap (107) maintains horizontal balance under the action of gravity.

6. A double-channel fresh-keeping soy sauce bottle based on blow molding according to claim 5, characterized in that: A bottle cap mouth (109) is provided inside the bottle cap opening (108), and the bottle cap mouth (109) is connected to the inner bag (102) through the bottle plug (103). A special-shaped plug matched with the bottle cap mouth (109) is installed at the bottom of the bottle cap (107), and the bottle cap mouth (109) is sealed by the special-shaped plug.

7. A double-channel fresh-keeping soy sauce bottle based on blow molding according to claim 6, characterized in that: A temporary storage mechanism is arranged inside the bottle cap mouth (109), and the temporary storage mechanism comprises a collecting chamber (110). The collecting chamber (110) is fixedly installed inside the bottle cap mouth (109), and a guide port (111) is provided between the collecting chamber (110) and the bottle cap mouth (109). The temporary storage mechanism collects the residual soy sauce through the collecting chamber (110), and pours out the collected soy sauce through the guide port (111) when in use.

8. A blow molding method for a dual-channel fresh-keeping soy sauce bottle, characterized in that: For manufacturing the bottle body (101) in claim 1, the blow molding method comprises the following steps: Step A, assembling the molds to form a cavity, and forming a bottle body (101) by blow molding; Step B, monitoring the temperature of each part of the chamber by a temperature sensor, and obtaining a distribution diagram of the temperature with respect to the position of the chamber; Step C: introducing a high temperature medium into the cooling pipe based on the distribution diagram, and reducing the temperature difference at different positions; Step D: After the injection molding is completed, the high-temperature medium is discharged and the low-temperature medium is introduced into the cooling pipe to cool the mold, and the mold is demoulded after cooling.

9. The blow molding method of a dual-channel fresh-keeping soy sauce bottle according to claim 8, characterized in that: In the step A, the mold is made by three-dimensional mapping to obtain the shape of the bottle body (101), a wax mold of the bottle body (101) is obtained by 3D printing, and a mold with a cavity of the bottle body (101) is obtained by casting; In step C and step D, the cooling pipes are distributed along the cavity of the bottle body (101); In step B, the temperature sensor is embedded in the mold and linearly distributed along the cross-sectional shape of the bottle body (101), and the temperature of each part of the mold is obtained based on the temperature sensor.

10. The blow molding method of a dual-channel fresh-keeping soy sauce bottle according to claim 9, characterized in that: In the step C, the high-temperature medium is pumped in through a circulation pump, and a heat source is provided at the output end of the circulation pump, so that the high-temperature medium is heated to the same temperature as the top of the cavity of the bottle body (101) during the blow molding process; In the step D, the low-temperature medium is a material compatible with the high-temperature medium. When the low-temperature medium is passed into the cooling pipe to cool it down, the high-temperature medium remaining on the inner wall of the cooling pipe is removed.

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