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

Abstract

The present application relates to soy sauce bottle technical field, disclose a kind of double-channel fresh-keeping soy sauce bottle and its blow molding method based on blow molding method, including bottle body, the inside of bottle body is provided with storage mechanism, the storage mechanism includes inner bag, and the top of inner bag is equipped with bottle plug, the storage mechanism makes soy sauce not with bottle body direct contact by inner bag;Double valve mechanism is arranged on the bottle plug, the double valve mechanism includes silica gel breather valve and silica gel stop valve, the double valve mechanism is sealed by silica gel breather valve and silica gel stop valve Control the tightness of bottle body and inner bag is controlled.The present application is handled separately by bottle body and inner bag, so that soy sauce is stored in inner bag alone, and the closure of inner bag is maintained when the air pressure of bottle body and inner bag is restored by silica gel breather valve and silica gel stop valve, effectively prevent air from entering inner bag, and then realize the preservation of soy sauce, avoid the use of preservative.

Description

Technical Field

[0001] This invention belongs to the field of soy sauce bottle technology, specifically, it relates to a dual-channel fresh-keeping soy sauce bottle based on blow molding and the blow molding method thereof. Background Technology

[0002] When using a soy sauce bottle, it needs to be squeezed to dispense the soy sauce. After each use, the bottle returns to its original shape and draws in a large amount of air to balance the pressure. At this time, the air comes into contact with the soy sauce, which will cause the soy sauce to spoil. In order to ensure that the soy sauce does not spoil for a long time, preservatives need to be added to the soy sauce.

[0003] Chinese patent CN101891038A discloses a food preservation bottle. The steps for using this bottle are as follows: First, remove the piston-type cap from the top opening of the bottle; second, pour the liquid to be preserved into the bottle; third, insert the piston-type cap back into the bottle from the top opening; fourth, press the piston-type cap downwards to expel air between the cap and the liquid through the straw insertion hole in the center of the cap; fifth, insert the straw into the insertion hole in the center of the cap and directly into the bottom of the bottle. When the bottle contains liquid, use the straw to draw out some of the liquid. The piston-type cap descends as the liquid level drops, maintaining a constant barrier between the liquid and air, thus achieving preservation. After the liquid is used up, the piston-type cap can be removed from the bottle opening. After cleaning the bottle and cap, it can be repeatedly filled and used for preservation.

[0004] However, this technical solution still has at least the following drawbacks: The preservation effect relies on expelling air from the bottle; during this process, some air comes into contact with the contents. Furthermore, when using a hand-operated straw to draw out the liquid, the piston-type cap descends, and the high friction between the cap and the bottle body while maintaining a seal makes it difficult to draw out the liquid. Additionally, the hand-operated straw makes it difficult to precisely control the amount dispensed. Moreover, the bottle body and piston-type cap used in this solution require relatively high-quality materials, resulting in relatively high production costs. Therefore, this invention is proposed. Summary of the Invention

[0005] To solve the above-mentioned technical problems, the present invention provides a dual-channel fresh-keeping soy sauce bottle based on blow molding and the blow molding method thereof. By processing the bottle body and the inner bag separately, the soy sauce is stored alone in the inner bag. The inner bag is kept closed when the bottle body and the inner bag are restored to air pressure by the silicone breather valve and the silicone check valve, which effectively prevents air from entering the inner bag, thereby achieving the preservation of soy sauce and avoiding the use of preservatives. The bottle body and slide rails of soy sauce bottles are manufactured using blow molding, which solves the problem of uneven temperature distribution in the blow molding process and effectively improves the quality of soy sauce bottles.

[0006] The technical solution adopted by this invention to solve its technical problem is: A dual-channel fresh-keeping soy sauce bottle based on blow molding includes a bottle body, and a storage mechanism is provided inside the bottle body. The storage mechanism includes 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 out through the air pressure between the inner bag and the bottle body. The bottle stopper is equipped with a dual-valve mechanism, which includes a silicone breather valve and a silicone check valve. The dual-valve mechanism controls the sealing of the bottle body and the inner bag through the silicone breather valve and the silicone check valve.

[0007] In a preferred embodiment of the present invention, the silicone breather valve is installed on the outside of the bottle stopper, and the outer edge of the silicone breather valve is in contact with the inner wall of the bottle body, so that a sealed space is formed between the bottle body and the inner bag through the silicone breather valve.

[0008] In a preferred embodiment of the present invention, the silicone anti-backflow valve is installed inside the bottle stopper, and the bottle stopper is sealed to the inner bag, thereby achieving a seal on the inner bag through the silicone anti-backflow valve.

[0009] In a preferred embodiment of the present invention, a control mechanism is provided on the top of the bottle body. 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. The top of the bottle cap seat is provided with a bottle cap opening. The bottle cap is rotatably connected to the bottle cap opening. The control mechanism controls the opening of the bottle cap opening through the bottle cap.

[0010] In a preferred embodiment of the present invention, the rotatable 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 remains horizontally balanced under the action of gravity.

[0011] In a preferred embodiment of the present invention, a bottle cap nozzle is provided inside the bottle cap opening, the bottle cap nozzle is connected to the inner bag through a bottle stopper, and a shaped plug adapted to the bottle cap nozzle is installed at the bottom of the bottle cap, the bottle cap is sealed by the shaped plug.

[0012] In a preferred embodiment of the present invention, a temporary storage mechanism is provided inside the bottle cap nozzle. The temporary storage mechanism includes a collection cavity, which is fixedly installed inside the bottle cap nozzle. A guide port is provided between the collection cavity and the bottle cap nozzle. The temporary storage mechanism collects residual soy sauce through the collection cavity and pours the collected soy sauce out through the guide port when in use.

[0013] A blow molding method for a dual-channel fresh-keeping soy sauce bottle, used to manufacture the bottle body, wherein the steps of the blow molding method are as follows: Step A: Assemble the molds to form a cavity, and then form the bottle body using a blow molding method; Step B: Monitor the temperature of each part of the chamber using temperature sensors and obtain a temperature distribution map as the chamber is located. Step C: Based on the distribution map, introduce high-temperature medium into the cooling pipes to reduce the temperature difference at different locations; Step D: After injection molding is completed, the high-temperature medium is discharged, and a low-temperature medium is introduced into the cooling pipe to cool the mold. In step A, the mold is made using three-dimensional modeling to obtain the shape of the bottle body, a wax model of the bottle body is obtained by 3D printing, and a mold with the bottle body cavity is obtained by casting. In steps C and D, the cooling pipes are distributed along the bottle body chambers; In step B, the temperature sensor is embedded in the mold and linearly distributed along the cross-sectional shape of the bottle body to obtain the temperature of each part of the mold. In step C, the high-temperature medium is pumped in through a circulating pump, and a heat source is set at the output end of the circulating pump to heat the high-temperature medium to the same temperature as the top of the bottle cavity during the blow molding process. In step D, the low-temperature medium is a substance compatible with the high-temperature medium. While the low-temperature medium is introduced into the cooling pipe to cool it down, the high-temperature medium remaining on the inner wall of the cooling pipe is also removed.

[0014] Compared with the prior art, the present invention has the following advantages: This invention separates the bottle body from the inner bag, allowing the soy sauce to be stored alone in the inner bag. By using a silicone breather valve and a silicone check valve to control the pressure return of the bottle body and the inner bag, the inner bag is kept sealed, effectively preventing air from entering the inner bag and thus preserving the soy sauce and avoiding the use of preservatives. In this invention, residual soy sauce is collected by setting up a collection chamber and a guide port, and the soy sauce bottle is sealed with a cap when the bottle is returned to its original position, which extends the storage time of the soy sauce in the collection chamber, and the soy sauce in the collection chamber is poured out when used next time; In this invention, the soy sauce is kept fresh through the inner bag until it is used up, and the remaining soy sauce is kept fresh through the collection chamber until the next use. The two work together to keep the soy sauce bottle fresh for the inner bag and prevent the remaining soy sauce from spoiling, making it convenient to use. This invention manufactures the bottle body and slide rails of soy sauce bottles using a blow molding process, while simultaneously solving the problem of uneven temperature distribution in the blow molding process, thus effectively improving the quality of soy sauce bottles. Attached Figure Description

[0015] Figure 1 A schematic diagram of the overall structure of a dual-channel soy sauce bottle based on blow molding; Figure 2This is a schematic diagram of the internal structure of a dual-channel fresh-keeping soy sauce bottle based on blow molding. Figure 3 A schematic diagram of the stopper structure of a dual-channel fresh-keeping soy sauce bottle based on blow molding; Figure 4 A schematic diagram of the cross-sectional structure of the stopper of a dual-channel fresh-keeping soy sauce bottle based on blow molding. Figure 5 This is a schematic diagram of the structure of a silicone check valve for a dual-channel fresh-keeping soy sauce bottle based on blow molding. Figure 6 This is a schematic diagram of the structure of a dual-channel fresh-keeping soy sauce bottle cap holder based on blow molding. Figure 7 A schematic diagram of the open state structure of a dual-channel fresh-keeping soy sauce bottle cap based on blow molding; Figure 8 This is a schematic diagram of the structure of the collection chamber of a dual-channel fresh-keeping soy sauce bottle based on blow molding. Figure 9 A schematic diagram of a dual-channel fresh-keeping soy sauce bottle mold structure based on blow molding; Figure 10 This is a schematic diagram of the internal structure of a dual-channel mold for preserving soy sauce bottles based on blow molding.

[0016] In the picture: 101. Bottle body; 102. Inner bag; 103. Bottle stopper; 104. Silicone breather valve; 105. Silicone check valve; 106. Bottle cap holder; 107. Bottle cap; 108. Bottle cap opening; 109. Bottle cap nozzle; 110. Collection chamber; 111. Drain outlet. Detailed Implementation

[0017] To make the objectives, 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 with reference to the accompanying drawings. The following embodiments are used to illustrate the present invention.

[0018] Example 1:

[0019] like Figures 1 to 8 As shown, a dual-channel fresh-keeping soy sauce bottle based on blow molding includes a bottle body 101. A storage mechanism is provided 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 out through the air pressure between the inner bag 102 and the bottle body 101. The bottle stopper 103 is equipped with a dual-valve mechanism, which includes a silicone breather valve 104 and a silicone check valve 105. The dual-valve mechanism controls the sealing of the bottle body 101 and the inner bag 102 through the silicone breather valve 104 and the silicone check valve 105.

[0020] like Figures 2-4 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 sealed space is formed between the bottle body 101 and the inner bag 102 through the silicone breathing valve 104. In this setup, when pouring soy sauce, the bottle 101 is flipped over and pressed. At this time, the silicone breather valve 104 seals the space between the bottle 101 and the inner bag 102. When the bottle 101 is squeezed, the internal pressure acts on the inner bag 102. When the bottle 101 is released, some soy sauce is discharged from the inner bag 102, reducing its overall volume. When the bottle 101 returns to its original position under the action of elasticity, the internal pressure decreases. Through the negative pressure, the silicone breather valve 104 opens, and outside air enters between the bottle 101 and the inner bag 102, thereby restoring the pressure. When used next time, the reduced pressure between the bottle 101 and the inner bag 102 will not make it difficult to squeeze the inner bag.

[0021] like Figure 3 , Figure 5 As shown, a silicone check valve 105 is further installed inside the bottle stopper 103, which is sealed to the inner bag 102. The silicone check valve 105 seals the inner bag 102. In this configuration, when the inner bag 102 is compressed, the soy sauce breaks through the silicone check valve 105 and flows out. When the bottle body 101 is released, the inner bag 102 is no longer under pressure, and the silicone check valve 105 seals the inner bag 102, preventing outside air from entering the inner bag.

[0022] Example 2:

[0023] like Figure 6 , Figure 7 As shown in the specific embodiment, a control mechanism is provided on the top of the bottle body 101. The control mechanism includes a cap holder 106 and a cap 107. The bottom of the cap holder 106 is fixedly installed on the top of the stopper 103, and a cap opening 108 is provided on the top of the cap holder 106. The cap 107 is rotatably connected to the cap opening 108. The control mechanism controls the opening of the cap opening 108 through the cap 107. In this configuration, the control mechanism keeps the cap opening 108 closed when not in use and open when in use.

[0024] like Figure 7 , Figure 8 As shown, furthermore, the rotatable 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. In this configuration, when the bottle body 101 is tilted, the bottle cap 107 remains in a horizontal state and rotates relative to the bottle body 101, thereby opening the bottle cap opening 109.

[0025] like Figure 7 , Figure 8 As shown, furthermore, a bottle cap opening 108 has a bottle cap nozzle 109 inside, which communicates with the inner bag 102 via a bottle stopper 103. A shaped plug adapted to the bottle cap nozzle 109 is installed at the bottom of the bottle cap 107, and the bottle cap 107 seals the bottle cap nozzle 109 through the shaped plug. In this configuration, the shaped plug is made of rubber, which allows for a better fit when adapted to the bottle cap nozzle 109, increasing its sealing performance.

[0026] like Figure 7 , Figure 8 As shown, a temporary storage mechanism is further provided inside the bottle cap spout 109. The temporary storage mechanism includes a collection chamber 110, which is fixedly installed inside the bottle cap spout 109. A guide port 111 is provided between the collection chamber 110 and the bottle cap spout 109. The temporary storage mechanism collects residual soy sauce through the collection chamber 110 and allows the collected soy sauce to be poured out through the guide port 111 when used. In this configuration, the soy sauce remaining at the bottle cap spout 109 enters the collection chamber 110 through the guide port 111 when the soy sauce bottle is returned to its original position. When pouring soy sauce 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, avoiding prolonged contact of residual soy sauce with air.

[0027] Example 3:

[0028] 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: Step A: Assemble the molds to form a cavity, and form the bottle body 101 by blow molding; Step B: Monitor the temperature of each part of the chamber using temperature sensors and obtain a temperature distribution map as the chamber is located. Step C: Based on the distribution map, introduce high-temperature medium into the cooling pipes to reduce the temperature difference at different locations; Step D: After injection molding is completed, the high-temperature medium is discharged, and a low-temperature medium is introduced into the cooling pipe to cool the mold.

[0029] In step A, the mold is made using 3D modeling to obtain the shape of the bottle body 101, a wax model of the bottle body 101 is obtained by 3D printing, and a mold with the cavity of the bottle body 101 is obtained by casting. In steps C and D, the cooling pipes are distributed along the 101 chamber of the bottle body; In step B, temperature sensors are embedded in the mold and linearly distributed along the cross-sectional shape of the bottle body 101 to obtain the temperature of each part of the mold.

[0030] In step C, the high-temperature medium is pumped in through a circulating pump, and a heat source is set at the output end of the circulating pump to heat the high-temperature medium to the same temperature as the top of the bottle body 101 cavity during the blow molding process. By heating the mold with a high-temperature medium, the temperature of the mold after heating will not exceed that of the high-temperature medium itself. Therefore, during the heating process, the low-temperature region of the mold will approach the temperature value of the high-temperature medium, while the temperature value of the high-temperature region will remain the same as that of the high-temperature medium, thereby reducing the temperature difference between the high-temperature region and the low-temperature region. The low-temperature region represents the area where the temperature of the mold is lower than that of the top of the 101 chamber of the bottle body, and the high-temperature region represents the area where the mold and the low-temperature region are complementary in position. In step D, the low-temperature medium is a substance compatible with the high-temperature medium. While cooling the mold through the low-temperature medium, it also removes any residual high-temperature medium from the inner wall of the cooling pipe. In this setup, glycerol can be used as the high-temperature medium. The blow molding process requires a temperature of 180℃~220℃, and glycerol has a boiling point of 290℃, meeting the heating requirements for the mold in the blow molding process. Water is used as the low-temperature medium, and water is miscible with glycerol, allowing it to dissolve any residual glycerol. Furthermore, water has a high specific heat capacity, enabling it to absorb more heat during cooling, thus achieving rapid cooling at a low cost.

[0031] The implementation principle of a dual-channel fresh-keeping soy sauce bottle based on blow molding in this embodiment is as follows: When in use, when holding the soy sauce bottle and tilting the bottle body, the bottle cap 107 remains horizontal under the action of gravity, thereby making the bottle cap spout 109 open. At this time, the soy sauce can flow out through the bottle cap spout 109. When the soy sauce bottle is straightened, the soy sauce remaining at the bottle cap spout 109 enters the collection chamber 110 through the guide port 111. When pouring soy sauce 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. When pouring soy sauce, turn the bottle body 101 upside down and press the bottle body 101. At this time, because the silicone breather valve 104 seals the space between the bottle body 101 and the inner bag 102, when the bottle body 101 is squeezed, the internal pressure acts on the inner bag 102. The inner bag 102 is squeezed, causing the soy sauce to break through the silicone check valve 105 and flow out. When the bottle body 101 is released, the inner bag 102 is no longer under pressure. The silicone check valve 105 seals the inner bag 102, preventing outside air from entering. As some soy sauce is discharged from the inner bag 102, its overall volume decreases. When the bottle body 101 returns to its original position under the action of elasticity, the internal pressure decreases. Through the negative pressure, the silicone breather valve 104 opens, allowing outside air to enter between the bottle body 101 and the inner bag 102, thereby restoring the pressure. When used next time, the reduced pressure between the bottle body 101 and the inner bag 102 will not make it difficult to squeeze the inner bag.

[0032] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A dual-channel soy sauce bottle based on blow molding, characterized in that, The device includes a bottle body (101), and a storage mechanism is provided 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 out through the air pressure between the inner bag (102) and the bottle body (101). The bottle stopper (103) is provided with a dual-valve mechanism, which includes a silicone breather valve (104) and a silicone check valve (105). The dual-valve mechanism controls the sealing of the bottle body (101) and the inner bag (102) through the silicone breather valve (104) and the silicone check valve (105). The silicone breather valve (104) is installed on the outside of the bottle stopper (103), and the outer edge of the silicone breather valve (104) is in contact with the inner wall of the bottle body (101). The silicone breather valve (104) forms a sealed space between the bottle body (101) and the inner bag (102). The silicone check valve (105) is installed inside the bottle stopper (103). The bottle stopper (103) is sealed to the inner bag (102). The silicone check valve (105) seals the inner bag (102).

2. A dual-channel fresh-keeping soy sauce bottle based on blow molding according to claim 1, characterized in that, The top of the bottle body (101) is provided with a control mechanism, which includes a bottle cap seat (106) and a bottle cap (107). The bottom of the bottle cap seat (106) is fixedly installed on the top of the bottle stopper (103). The top of the bottle cap seat (106) is provided with a bottle cap opening (108). The bottle cap (107) is rotatably connected inside the bottle cap opening (108). The control mechanism controls the opening of the bottle cap opening (108) through the bottle cap (107).

3. A dual-channel fresh-keeping soy sauce bottle based on blow molding according to claim 2, characterized in that, The rotatable 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.

4. A dual-channel fresh-keeping soy sauce bottle based on blow molding according to claim 3, characterized in that, The bottle cap opening (108) has a bottle cap nozzle (109) inside. The bottle cap nozzle (109) is connected to the inner bag (102) through the bottle stopper (103). The bottom of the bottle cap (107) is fitted with a shaped plug that matches the bottle cap nozzle (109). The bottle cap (107) seals the bottle cap nozzle (109) through the shaped plug.

5. A dual-channel fresh-keeping soy sauce bottle based on blow molding according to claim 4, characterized in that, The bottle cap nozzle (109) is provided with a temporary storage mechanism, which includes a collection chamber (110). The collection chamber (110) is fixedly installed inside the bottle cap nozzle (109). A guide port (111) is provided between the collection chamber (110) and the bottle cap nozzle (109). The temporary storage mechanism collects the residual soy sauce through the collection chamber (110) and pours the collected soy sauce out through the guide port (111) when in use.

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