Fresh drink bottle cap and filling method thereof

Abstract

The invention discloses a fresh drink bottle cap and a filling method thereof. The fresh drink bottle cap comprises an upper cap, a middle cap and a lower cap, the upper cover comprises a top cover and an anti-theft ring connected below the top cover, internal threads matched with the middle cover are arranged on the inner wall of the top cover, the anti-theft ring is sleeved in the middle of the middle cover, one part of the anti-theft ring is in point connection with the top cover, the other part of the anti-theft ring is connected with the top cover through a brace, and the two sides of the brace are respectively in point connection with the top cover and the anti-theft ring; the lower cap is inserted into the beverage bottle and screwed on a bottle opening, the middle cap is inserted into the lower cap, and the upper cap is screwed on the middle cap to seal the top of the middle cap to form a cavity for storing honey. The middle cover moves downwards in the lower cover through cooperation of the guide column and the guide groove, the piercing part punctures the bottom of the lower cover, and honey in the cavity flows into a beverage bottle through the crevasse. Multi-stage sealing is adopted among the upper cover, the middle cover and the lower cover, the pretreated honey meets the requirement for the colony count through control of a precise sealing structure, the residual quantity of crystal nuclei is smaller than or equal to 2%, and sealing is prevented from being damaged due to crystal expansion in the storage period.

Description

Technical Field

[0001] The present invention belongs to the technical field of beverage packaging and filling, and particularly relates to a fresh - mixing beverage bottle cap and its filling method. Background Art

[0002] As a natural functional food, the core advantages of honey stem from multiple natural anti - corrosion characteristics: First, the chemical antibacterial mechanism, including glucose oxidase (catalyzing glucose to generate hydrogen peroxide, with a concentration up to 50 - 100 ppm), low pH value (3.2 - 4.5), and high osmotic pressure (water activity Aw ≤ 0.6, a sugar solution with a concentration of more than 60% high - concentration sugar), can inhibit more than 99% of common pathogenic bacteria; Second, bioactive components, rich in amylase (≥8.3 DU), phenolic acids (such as caffeic acid and ferulic acid, with a total content of 50 - 200 μg / g), and trace elements, endowing functions such as antioxidant and intestinal regulation.

[0003] However, when honey is diluted with water at a conventional beverage ratio (1:4 - 1:10), the water activity of the system suddenly rises to 0.85 - 0.92, breaking through the microbial growth threshold (yeast Aw ≥ 0.88, mold Aw ≥ 0.80). Research shows that within 4 hours after dilution, the total colony count rapidly rises from the initial <100 CFU / mL to 10⁶ CFU / mL. The main inducing factors include: the attenuation of the concentration of natural antibacterial factors, the concentration of hydrogen peroxide drops below 10 ppm after dilution, and the antibacterial efficacy decreases by 70%; the weakening of the low - pH buffering ability, when adding components such as fruit juice, the pH fluctuates above 4.5, and the microbial metabolic activity is significantly enhanced. If at room temperature, the mixture of honey and water can only be stored for 1 - 2 days. After honey is diluted, the osmotic pressure formed by its high - concentration sugar is destroyed, and the antibacterial effect weakens. Moreover, the room - temperature environment is conducive to the growth and reproduction of microorganisms, and microorganisms such as bacteria and molds carried in water will quickly grow in the honey aqueous solution, resulting in the deterioration of the solution, such as the appearance of peculiar smells, fermentation, etc. This is also the difficulty in the preparation of honey - water beverages.

[0004] The fresh - mixing honey beverage with separate storage uses a storage method in which honey and water are stored separately and then configured when drinking, which solves the problem of the deterioration of honey beverages and ensures the natural taste of honey. Its fresh taste and healthy quality are increasingly popular among the public. However, due to the presence of yeast in honey, when the temperature is too high in summer, fermentation will occur, resulting in the expansion of the volume of honey, and problems such as expansion and leakage will occur during storage.

[0005] In addition, honey has peculiar properties. Once honey is refrigerated or the temperature drops in winter in the north, honey will crystallize. After crystallization, honey becomes viscous and has poor fluidity. The reserved outlet area of the lid for separate storage of honey is not large enough, and the water in the bottle is blocked and it is difficult to fill into the cap cavity to contact with honey, resulting in difficulty in melting honey into water to form a beverage.

[0006] It can be seen that the honey beverage with separated storage is different from the conventional separated beverage and has its particularity. Honey will ferment during high-temperature transportation. Without a high-sealing measure, honey leakage is likely to occur during storage. If water enters the cavity storing honey, it will deteriorate in a short time. At the same time, it is also necessary to ensure that when drinking, water and honey can be conveniently mixed, which poses high requirements for the structural design of the bottle cap and beverage filling.

[0007] In addition, according to the "National Food Safety Standard" (GB 14963-2011), there are clear regulations on key indicators such as the total number of colonies, coliform group, mold, and yeast in honey. The total number of microbial limits in honey must be ≤1000 CFU / g. Although the high osmotic pressure and acidic environment (pH 3.2 - 4.5) of honey itself have a natural antibacterial effect, if the sanitary control is improper during the production process (such as honey source pollution and insufficient equipment cleaning), it may still lead to an excessive total number of colonies. The national standard for liquid honey beverages requires that the total number of colonies does not exceed 100 CFU / mL. Therefore, how to ensure that the colony count of the beverage after mixing honey and water meets the standard has also become a challenge in the filling and preservation of honey beverages. Summary of the Invention

[0008] To overcome the deficiencies of the prior art, the purpose of the present invention is to provide a fresh - mixing beverage bottle cap with good sealing effect and its filling method, which can meet the requirement of the colony count of honey - water beverage through a precise sealing structure and accurate regulation of honey pretreatment parameters, sterilization combination process, and filling process.

[0009] To achieve the above purpose, the technical solution adopted by the present invention is:

[0010] A fresh - mixing beverage bottle cap includes an upper cover, a middle cover, and a lower cover;

[0011] The upper cover includes a top cover and an anti - theft ring connected below the top cover. The inner wall of the top cover is provided with an internal thread for cooperating with the middle cover. The anti - theft ring is sleeved on the middle part of the middle cover. Part of the anti - theft ring is connected to the top cover by point connection, and the other part is connected to the top cover by a pull - strip. Both sides of the pull - strip are connected to the top cover and the anti - theft ring by point connection;

[0012] The middle cover is a through - type cylindrical structure formed by connecting an upper cylinder and a lower cylinder with different diameters. The upper cylinder is larger than the lower cylinder in diameter, and the lower cylinder is a straight - cylinder structure. An external thread for connecting with the upper cover is arranged at a position near the top of the outer part of the upper cylinder. Two guide columns are symmetrically arranged at ° on the outer part of the upper cylinder; a piercing part for breaking the bottom of the lower cover is arranged near the bottom of the lower cylinder, and an opening communicating with the inside of the middle cover is arranged between the piercing parts;

[0013] The lower cover is a cylindrical structure with an open top, consisting of an outer cylinder and an inner cylinder nested together. The top of the inner cylinder is connected to the outer cylinder and there is a gap between them. Threads for connecting to a beverage bottle are provided on the inner wall of the outer cylinder; two helically rising guide grooves are symmetrically provided on the upper side wall of the outer cylinder. When the middle cover is inserted into the lower cover, the two guide posts are respectively located in the two guide grooves. An indentation facilitating breaking is provided at the bottom of the inner cylinder; a tearable limiting ring is connected to the top of the lower cover.

[0014] The lower cover is inserted into the beverage bottle and screwed tightly onto the bottle mouth. The middle cover is inserted into the lower cover and the upper cover is screwed tightly onto the middle cover to seal the top of the middle cover, forming a cavity for storing honey; the cooperation between the guide posts and the guide grooves enables the middle cover to move downward in the lower cover, and the piercing part pierces through the bottom of the lower cover, and the honey in the cavity flows into the beverage bottle through the break.

[0015] Preferably, the other part of the anti-theft ring is connected to the top cover through two pull strips. A limiting block is provided between the connection points of the two pull strips at the lower part of the top cover. After the top cover is opened, the limiting block prevents the top cover from turning down.

[0016] Preferably, a limiting ridge is provided near the end of the guide groove. After the guide post moves along the guide groove to the end, its position is restricted by the limiting ridge.

[0017] Preferably, an upper retaining ring for limiting the top of the limiting ring and a lower retaining ring for limiting the top of the inner cylinder of the lower cover are respectively provided on the outer part of the upper cylinder.

[0018] Preferably, a sealing ring for fitting with the top of the middle cover during assembly is provided on the inner top of the upper cover; a sealing ring for sealing with the lower cover is provided on the outer part of the lower cylinder; two sealing ridges for sealing with the limiting ring are provided on the outer part of the upper cylinder of the middle cover.

[0019] Preferably, an inclined chute facilitating the two guide posts of the middle cover to slide into the guide grooves of the lower cover is provided on the inner wall of the limiting ring.

[0020] Preferably, the lower side of the limiting ring is connected to the lower cover at a point. A break facilitating tearing is provided on the limiting ring, and a pull handle is connected to the position of the limiting ring near the break.

[0021] Furthermore, the present invention provides a filling method for a fresh - mixing beverage bottle cap, including the following steps:

[0022] The first step: Honey treatment, sterilization, defoaming, and removing crystal nuclei;

[0023] The honey is pretreated at 50°C for 24 hours to dissolve crystal nuclei, vacuum - treated at 50°C to remove air bubbles, pasteurized at 65°C for 30 minutes, and then quickly cooled to below 25°C and sealed in a sterile environment.

[0024] The second step: The upper cover, middle cover, and lower cover are dust - removed and sterilized to meet the requirement of 100 or less colonies.

[0025] Ultrasonically clean the lid at 50 °C for 5 minutes, then dry it with compressed air, and finally sterilize it in an ozone chamber for 30 - 40 minutes to ensure that the number of colonies on the upper lid, middle lid, and lower lid is ≤ 50 CFU / piece;

[0026] Step 3: Nest the middle lid into the lower lid to form a honey storage cavity, and pour honey into the honey storage cavity under sterile environment and heat preservation conditions;

[0027] Start the purification system of the clean room for UV sterilization 2 hours in advance, perform UV sterilization on the honey in the heat preservation storage tank at 45 °C for 10 minutes, continuously irradiate and sterilize the honey delivery pipeline with UV, and quantitatively fill the honey into the honey storage cavity;

[0028] Step 4: Screw the upper lid tightly onto the honey storage cavity to seal the honey storage cavity and complete the lid assembly;

[0029] Fill nitrogen into the honey storage cavity filled with honey under sterile environment, screw the upper lid tightly onto the honey storage cavity to seal the cavity, and complete the lid assembly;

[0030] Step 5: Use a capping machine to screw the assembled lid tightly onto the bottle filled with water. The weight ratio of honey to water in the honey storage cavity is 1:9, and the beverage filling process ends.

[0031] Preferably, in the first step, remove air bubbles by vacuum treatment under the conditions of a vacuum degree of 0.08 - 0.09 MPa and 50 ± 2 °C, perform pasteurization at 65 ± 1 °C for 30 minutes, then cool down to below 25 °C at a rate of 5 - 10 °C / minute, and seal in a sterile environment;

[0032] Preferably, in the second step, ultrasonically clean the upper lid, middle lid, and lower lid in deionized water at 40 kHz and 50 ± 2 °C for 5 minutes, dry it with compressed air at 0.4 - 0.6 MPa, sterilize it in an ozone chamber with an ozone concentration of 0.3 - 0.5 mg / L and a temperature of 20 - 25 °C for 30 - 40 minutes to make the number of colonies ≤ 50 CFU / piece, and immediately perform aseptic packaging and storage after sterilization; in the fourth step, fill nitrogen with a pressure of 0.1 - 0.2 MPa and a purity of ≥ 99.9% into the honey storage cavity for 5 - 10 seconds under sterile environment, and use a servo capping machine to screw the upper lid tightly.

[0033] The solution of the present invention has the following beneficial effects:

[0034] The anti-theft ring is connected to the top lid at points through two pull strips (breaking force 8 - 12 N). After unscrewing the top lid, it is connected to the anti-theft ring through the pull strips and hangs on one side of the anti-theft ring, meeting the EU's "non-discarding of bottle caps" plastic reduction directive (EN 13432). The measured connection strength of the pull strips can withstand 10 opening and closing cycles without breaking, avoiding plastic waste caused by the separation and discarding of traditional bottle caps, and reducing the plastic consumption of a single bottle cap by about 0.5 g.

[0035] A sealing ring that fits with the top of the middle cover during assembly is provided on the upper inner top; a sealing ring for sealing between the outer part of the lower cylinder and the lower cover is provided; the stepped cavity of the middle cover, the upper cylinder and the lower cylinder are connected into a through cylindrical structure, the diameter of the upper cylinder is larger than that of the lower cylinder, the lower cylinder is a straight cylinder structure, and two sealing ridges for sealing with the limiting ring are provided on the outside of the upper cylinder of the middle cover. Multi-stage sealing is adopted between the upper cover, the middle cover and the lower cover. Through precise sealing structure control, the pretreated honey meets the colony count requirements, and the supersaturation of the honey is controlled in the range of 1.2 - 1.5, and the residual amount of crystal nuclei is ≤2% (≥5% in the traditional structure), preventing the sealing from being damaged due to crystal expansion during storage. After actual measurement, the crystallization rate of honey is ≤5% after 6 months of storage, while the crystallization rate of the traditional solution is ≥20%.

[0036] When not opened, the sealing ring of the lower cylinder of the middle cover and the inner cylinder of the lower cover form a liquid-tight seal (leakage rate ≤0.01mL / min), completely isolating the honey from the drinking water in the bottle, and avoiding the growth of microorganisms caused by osmotic pressure imbalance before mixing. The volume of the honey storage cavity is 50±2mL, matching the 1:9 golden ratio of common beverage bottles (400 - 500mL), ensuring the best antibacterial effect of the honey concentration during instant mixing.

[0037] The limiting ridge at the end of the guide groove forms a 90° mechanical barb. After the middle cover descends in place, the guide post is clamped and locked, improving the rotation operation feel of the middle cover and avoiding the middle cover from rotating back. The integral slideway design of the guide groove and the guide post in the present invention reduces independent parts, reduces the mold complexity by 30%, and improves the injection molding qualification rate to 98%.

[0038] The sealing ridge of the middle cover and the inclined plane chute of the limiting ring are formed by in-mold co-injection molding, with multi-layer sealing integrated, reducing the independent assembly process of the sealing ring and increasing the material utilization rate by 25%. The point connection between the lower side of the limiting ring and the lower cover is convenient for tearing.

[0039] The compression rate of the sealing ring of the upper cover is 20%, which can withstand an internal pressure fluctuation of ±0.2MPa (the air pressure difference caused by altitude change during transportation), avoiding the micro-leakage caused by pressure change of the traditional single sealing ring. The lip seal of the lower cylinder of the middle cover (the lip is 45°) forms a dynamic seal during positive pressure filling at 0.1MPa, and zero leakage is actually measured during the honey filling process.

[0040] The piercing part of the middle cover adopts a symmetric triangular prism design (the tip is 30°), which cooperates with the annular indentation of the lower cover to achieve bilateral synchronous piercing. The diameter of the puncture opening is ≥8mm and the edge is neat, and the residual connection area of the sealing piece (the broken part at the bottom of the inner cylinder) is ≥30%, avoiding the sealing piece falling off and blocking the opening when shaking.

[0041] The 45° inclined groove on the inner wall of the limit ring guides the guide post to automatically align with the guide groove, allowing a radial installation error of ±2mm. Combined with the axial limit of the upper and lower retaining rings (tolerance ±0.5mm), the qualified rate of middle cover assembly is increased from 85% of the traditional structure to 99.2%. During filling, the coaxiality between the middle cover axis and the lower cover is ≤0.3mm, ensuring that the puncture part punctures the indentation vertically to avoid sealing failure caused by tilting.

[0042] The filling method of the present invention has the following beneficial effects:

[0043] With precise control and active protection of the honey processing technology, directional dissolution of crystal nuclei and stabilization of supersaturation, the honey is stirred at 60-80r / min at 50±2℃ for 24 hours, so that the dissolution rate of crystal nuclei ≥50μm in honey reaches 98% (detected by laser particle size analyzer). Combined with the vacuum degassing pressure of 0.08-0.09MPa, the supersaturation of honey is reduced from 1.8 to the metastable range of 1.3-1.4, avoiding secondary crystallization caused by temperature fluctuations after filling (such as cold chain transportation).

[0044] Low-temperature sterilization and nutrient retention work together, keeping warm at 65±1℃ for 30 minutes (instead of the conventional high temperature of 100℃), the measured microbial log reduction ≥ 5 (i.e. sterilization rate 99.999%), at the same time, the retention rate of hydrogen peroxide, a natural antibacterial ingredient in honey, ≥ 95%, and the production of hydroxymethylfurfural (HMF) ≤ 10mg / kg (national standard ≤ 40mg / kg), solving the contradiction between "thoroughness of sterilization" and "destruction of active ingredients".

[0045] Vacuum degassing has dual functions. It is vacuum treated at 50℃ for 30 minutes. It not only removes bubbles with a diameter of ≥50μm (residual amount ≤0.3% volume ratio), but also inhibits the reproduction of mesophilic bacteria through a low oxygen environment. The oxygen content of honey after degassing is ≤1%, reducing the environment required for microbial metabolism from the source.

[0046] Construct a multi-stage clean processing chain, add 0.8% food-grade neutral detergent to 50±2℃ deionized water (conductivity ≤5μS / cm) for ultrasonic cleaning and refinement, and the 40kHz ultrasonic cavitation effect (cavitation bubble diameter 50-100μm) can peel off the particle pollutants ≥10μm on the lid surface, and the residue on the lid surface after cleaning is ≤5μg / piece (detected by weight method). Compressed air is filtered through 5μm (remove large particles) + 1μm (remove dust) + 0.3μm (remove microorganisms) in three stages, and blown dry at a pressure of 0.5MPa for 2 minutes, so that the residual moisture on the lid surface is ≤0.1mg / piece, destroying the humidity conditions for the growth of microorganisms (critical humidity ≥60% RH, surface humidity ≤30% RH after treatment).

[0047] Control the aging time of ozone sterilization. Sterilize for 35 minutes at an ozone concentration of 0.3 - 0.5 mg / L. The measured number of colonies on the surface of the lid decreased from the initial 500 CFU / item to ≤30 CFU / item (better than ≤50 CFU / item), and the ozone residue ≤0.01 mg / kg (lower than the food safety standard of 0.3 mg / kg), avoiding chemical residue pollution of honey.

[0048] Complete the aseptic bag packaging within 30 seconds after sterilization (the oxygen permeability rate of the packaging bag ≤5 cm 3 / m 2 ·24h), store in an ISO Class 7 clean room (the number of colonies ≤1000 CFU / m 3 ), and the storage time ≤90 minutes to prevent the risk of secondary contamination after sterilization (the contamination rate of traditional bare storage ≥20%).

[0049] Full - link guarantee of asepsis and sealing during the filling process. Couple dynamic sterilization with temperature - controlled filling. Turn on the UV lamp in the clean room 2 hours in advance (wavelength 254 nm, illuminance ≥150 μW / cm 2 ), so that the microbial killing rate on the operating table ≥99%; irradiate with UV for 10 minutes in the 45 ± 2°C insulated storage tank (intensity ≥80 μW / cm 2 ), cooperate with the mirror finish of the inner wall of the pipeline with Ra ≤0.6 μm, the UV transmittance ≥90%, and the residual colonies in the pipeline ≤5 CFU / 10 cm 2 ;

[0050] Fill with nitrogen with a purity ≥99.99% for 8 seconds at a pressure of 0.15 MPa, so that the oxygen concentration in the honey storage cavity ≤0.5% (measured by an oxygen sensor). Cooperate with a 40% compression of the upper - cover sealing ring (leakage rate ≤0.005 mL / min) to form a deep anaerobic environment, inhibit the growth of aerobic microorganisms such as yeast and mold, and the increase in the number of colonies after 30 - day storage ≤15% (the increase rate of the traditional single - seal structure ≥50%).

[0051] Through the precise volume control of 50 mL of the honey storage cavity and the 1:9 ratio design, cooperate with the 2 - mm annular diversion channel of the double - cylinder gap of the lower cover. When the honey is released, a uniform liquid film (thickness ≤1 mm) is formed, the mixing time with the drinking water in the bottle ≤15 seconds (the mixing time of the traditional structure ≥30 seconds), and the amount of foam generated ≤5 mL (the traditional structure ≥20 mL), improving the consumer's instant - mixing experience.

[0052] The filling method of the present invention not only achieves the strict index of the number of colonies ≤100 CFU / 100 mL, but also forms technical breakthroughs in dimensions such as honey activity retention, crystallization control, and automated production. It deeply collaborates with the sealing structure of the bottle cap, the transmission of the guide post and guide groove, and the limit ring design, constructing a fresh - mixing beverage packaging system and providing a solution for honey instant - mixing drinks. Description of the Drawings

[0053] Figure 1a It is a schematic diagram of the overall structure of the present invention;

[0054] Figure 1b It is a sectional view of the overall beverage bottle of the present invention;

[0055] Figure 1c It is a schematic diagram of the limiting ring in the present invention;

[0056] Figure 1d It is a schematic diagram of the open state of the bottle cap of the present invention;

[0057] Figure 2a It is a three-dimensional view of the upper cover in the present invention;

[0058] Figure 2b It is a top view of the upper cover in the present invention;

[0059] Figure 2c It is a sectional view of the upper cover in the present invention;

[0060] Figure 3a It is a three-dimensional view of the middle cover in the present invention;

[0061] Figure 3b It is a front view of the middle cover in the present invention;

[0062] Figure 3c It is a sectional view of the middle cover in the present invention;

[0063] Figure 4a It is a three-dimensional view of the lower cover in the present invention;

[0064] Figure 4b It is a bottom view of the lower cover in the present invention;

[0065] Figure 4c is Figure 4a a partial enlarged view of part A in;

[0066] Figure 5 It is a flow chart of the filling process of the fresh - mixing beverage bottle cap of the present invention:

[0067] In the figure: 1 - upper cover, 2 - middle cover, 3 - lower cover, 4 - bottle mouth, 5 - limiting ring, 101 - top cover, 102 - anti - theft ring, 103 - limiting block, 104 - pull bar, 105 - sealing ring, 201 - upper retaining ring, 202 - lower retaining ring, 203 - sealing convex rib, 204 - guide post, 205 - piercing part, 206 - opening, 301 - guide groove, 302 - inclined plane chute, 303 - fracture, 304 - handle, 305 - limiting convex rib, 306 - indentation. Specific embodiments

[0068] The following further describes the present invention in detail with specific embodiments, but it is not a limitation to the present invention.

[0069] As shown Figure 1a - Figure 1d in the figure, the fresh - adjustable beverage bottle cap of the present invention, a fresh - adjustable beverage bottle cap, includes an upper cap 1, a middle cap 2 and a lower cap 3;

[0070] As shown Figure 2a - Figure 2c in the figure, the upper cap 1 includes a top cover 101 and an anti - theft ring 102 connected below the top cover 101. The inner wall of the top cover 101 is provided with an internal thread for cooperating with the middle cap 2. The anti - theft ring 102 is sleeved in the middle of the middle cap. When the upper cap 1 moves up and down by rotating the thread, the anti - theft ring rotates on the middle cap. One part of the anti - theft ring 102 is connected to the top cover 101 by a point connection, and the other part is connected to the top cover 101 by a pull - bar 104. Both sides of the pull - bar 104 are connected to the top cover 101 and the anti - theft ring 102 by point connections respectively. When the upper cap 1 moves upward, the connection point with the anti - theft ring is disconnected, and at the same time, the pull - bar is pulled, so that the connection points between both sides of the pull - bar 104 and the top cover 101 and the anti - theft ring are disconnected. At this time, the top cover is separated from the middle cap, and at the same time, the top cover is connected to the anti - theft ring through the pull - bar, and the top cover is suspended on one side of the anti - theft ring, preventing the top cover from being completely separated from the bottle cap. The pull - bar 104 adopts a gradient - type reinforcing rib design, and the cross - sectional area near the top - cover end is 30% larger than that of the anti - theft - ring end, ensuring that the fracture sequence is controllable.

[0071] As shown Figure 2a and Figure 1d in the figure, the gradient - type pull - bar 104 adopts a cross - sectional area gradient design (the top - cover end is 30% larger than the anti - theft - ring end). According to the principle of stress concentration in mechanics of materials, the pull - bar preferentially fractures at a preset position (the anti - theft - ring connection point), ensuring that when the top cover 101 is opened, only the point connection with the anti - theft ring 102 is disconnected, while the pull - bar itself remains connected. This design avoids the problem that the top cover completely falls off after the traditional anti - theft ring breaks. Through the pull - bar, a flexible connection is formed, and the top cover is suspended with the anti - theft ring as a fulcrum, combining anti - theft function and use convenience.

[0072] In another optimized solution, the other part of the anti - theft ring 102 is connected to the top cover 101 by two pull - bars 104. A limiting block 103 is arranged between the connection points of the two pull - bars 104 at the lower part of the top cover 101. After the top cover 101 is turned over, it is stuck on the anti - theft ring through the limiting block 103, preventing the top cover from turning downwards and avoiding the top cover shaking on one side of the bottle cap, which affects the beverage - drinking experience. The limiting block 103 adopts a wedge - shaped convex - platform structure, and its inclined surface forms a 15° self - locking angle with the upper edge of the anti - theft ring. When the folding angle of the top cover exceeds 120°, the bottom surface of the limiting block forms a surface contact lock with the anti - theft ring.

[0073] The two pull - bars are symmetrically distributed, forming a stable suspension fulcrum. Cooperating with the wedge - shaped limiting block (inclined surface 15° self - locking angle), when the folding of the top cover exceeds 120°, the bottom surface of the limiting block forms a surface contact lock with the upper edge of the anti - theft ring. This structure utilizes the principle of mechanical self - locking to lock the top cover in a vertical state, preventing the top cover from drooping due to gravity during drinking and interfering with the bottle mouth, thus improving the user experience.

[0074] As shown Figure 3a - Figure 3c in the figure, the middle cover 2 is a through-type cylindrical structure connected by an upper cylinder and a lower cylinder with different diameters. The upper cylinder is larger than the lower cylinder in diameter, and the lower cylinder is a straight cylinder structure. An external thread for connecting with the upper cover 1 is provided at a position near the top of the outer part of the upper cylinder. Two guide posts 204 are symmetrically arranged at 180° on the outer part of the upper cylinder; a piercing part 205 for breaking the bottom of the lower cover 3 is provided near the bottom of the lower cylinder 202, and an opening 206 communicating with the inside of the middle cover is provided between the piercing parts 205;

[0075] As shown Figure 4a - Figure 4c in the figure, the lower cover 3 is a cylindrical structure with an open top, which is composed of an outer cylinder and an inner cylinder nested together. The top of the inner cylinder is connected in the outer cylinder and there is a gap between them. Threads for connecting with the beverage bottle 4 are provided on the inner wall of the outer cylinder; two spiral upward guide grooves 301 are symmetrically arranged on the side wall of the upper part of the outer cylinder. When the middle cover 2 is inserted into the lower cover 3, the two guide posts 204 are respectively located in the two guide grooves 301. The clearance fit tolerance between the guide post 204 and the guide groove 301 is controlled within ±0.05 mm to ensure smooth sliding. The guide groove 301 adopts a variable pitch design (supplementary), with an initial pitch of 8 mm / turn and a final pitch of 5 mm / turn to achieve a feed control of first fast and then slow.

[0076] As shown Figure 4c in the figure, a limit convex rib 305 is provided near the end in the guide groove 301. After the guide post moves along the guide groove to the end, its position is restricted by the limit convex rib 305 to prevent the guide post from slipping back up. The limit convex rib 305 is provided with a sonic tactile structure, and a "click" sound of 80 dB is generated when the guide post slides past, providing clear operation feedback and improving the usage experience when opening the bottle.

[0077] The upper cylinder integrates an external thread for mating with the internal thread of the upper cover, symmetric guide posts 204, an upper retaining ring 201, and double-peak sealing convex ribs 203. The clearance fit of ±0.05 mm between the guide post and the guide groove 301 of the lower cover ensures the accuracy of the spiral movement; the double-peak sealing convex ribs and the inner wall of the limit ring form a double-line seal, and pass the sealing pressure test of 0.3 MPa to meet the anti-leakage requirements in the high-pressure transportation environment.

[0078] As shown Figure 4bAs shown, an indentation 306 facilitating breaking is provided at the bottom of the inner cylinder. The indentation 306 adopts a structure divided by two semi - circles and separated in the middle, with a depth of 1 / 3 of the material thickness, ensuring a regular unsealing form. After the middle cover moves downward, the piercing part 205 is aligned with the indentation to break the bottom of the lower cover. The opening 206 provided between the piercing parts 205 enables honey to flow quickly into the bottle; a tear - off limit ring 5 is connected to the top of the lower cover 3; the lower side of the limit ring 5 is point - connected to the lower cover 3. A break - off notch 303 facilitating tearing is provided on the limit ring 5. A pull - handle 304 is connected to the limit ring 5 near the break - off notch. By pulling the pull - handle 304, the limit ring 5 is disconnected from the break - off notch 303, and the point - connection between the lower side of the limit ring 5 and the lower cover 3 is disconnected, so that the limit ring 5 can be torn off, thereby eliminating the restriction on the up - and - down displacement between the middle cover and the lower cover.

[0079] As Figure 4a shown, an inclined - plane chute 302 facilitating the two guide posts 204 of the middle cover 2 to slide into the guide groove 301 of the lower cover 3 is provided on the inner wall of the limit ring 5. During the assembly process, the middle - cover guide posts 204 can easily slide into the guide groove through the inclined - plane chute, reducing the requirements for assembly alignment error.

[0080] The lower cover 3 is inserted into the beverage bottle 4 and tightened on the bottle mouth. The middle cover 2 is inserted into the lower cover, and the upper cover 1 is tightened on the middle cover to seal the top of the middle cover 2, forming a cavity for storing honey; through the cooperation of the guide post and the guide groove, the middle cover moves downward in the lower cover, and the piercing part 205 pierces the bottom of the lower cover 3. The honey in the chamber flows into the beverage bottle 4 through the break. The piercing part 205 adopts a triangular - pyramid structure, and the unsealing pressure is reduced to below 2 N.

[0081] As Figure 3c shown, an upper retaining ring 201 for limiting the top of the limit ring 5 and a lower retaining ring 202 for limiting the top of the inner cylinder of the lower cover are respectively provided on the outer part of the upper cylinder. Before the limit ring 5 is removed, the up - and - down position of the middle cover and the lower cover is positioned through the upper retaining ring 201; after the limit ring 5 is removed, the lower retaining ring 202 falls on the top of the inner cylinder of the lower cover to realize the up - and - down position positioning of the middle cover and the lower cover. In addition to the guide groove and the guide post, through multiple - position limiting, the position accuracy of the cooperation between the structures during assembly and use is ensured.

[0082] As Figure 2c shown, a sealing ring 105 that fits with the top of the middle cover 2 during assembly is provided at the inner top of the upper cover 1. The sealing ring 105 at the inner top of the top cover fits with the top of the middle cover to form a top static seal, preventing gas leakage from the storage cavity; realizing reliable sealing between the upper cover and the middle cover 2 to avoid the failure of the top of the cavity; a sealing ring for sealing with the lower cover 3 is provided on the outer part of the lower cylinder; two sealing ridges 203 for sealing with the limit ring 5 are provided on the outer part of the upper cylinder of the middle cover 2. The sealing ridges 203 are provided with a double - peak structure, forming a double - line seal with the inner wall of the limit ring, and the sealing pressure reaches 0.3 MPa.

[0083] AsFigure 5 As shown, the filling method of the fresh - adjustable beverage bottle cap of the present invention includes the following steps:

[0084] The first step: Honey treatment (sterilization, defoaming, removing crystal nuclei)

[0085] Pretreatment to dissolve crystal nuclei: Put honey into a stainless - steel pretreatment tank with a stirring device, control the temperature in the tank at 50 ± 2°C, stir at a speed of 60 - 80 r / min for 24 hours to fully dissolve the crystal nuclei in the honey. Monitor the temperature in real - time during the stirring process and maintain a constant temperature through the jacket water - bath circulation system.

[0086] Vacuum defoaming: Transfer the pretreated honey to a vacuum defoaming machine, set the vacuum degree to 0.08 - 0.09 MPa, keep the temperature at 50 ± 2°C, and the treatment time is 30 - 40 minutes to remove the air bubbles in the honey. Use a scraper to stir during the defoaming process to prevent the honey from sticking to the wall.

[0087] Pasteurization: Transport the defoamed honey to a plate - type sterilizer, sterilize it at 65 ± 1°C for 30 minutes, and control the honey flow rate at 1 - 2 m / s during the sterilization process to ensure uniform sterilization.

[0088] Rapid cooling and sealing: The sterilized honey is rapidly cooled through a spiral plate heat exchanger at a cooling rate of 5 - 10°C / minute to make the temperature drop below 25°C. Then, in a sterile environment with a cleanliness class of ISO 5, use a sterile filling device to seal the honey in a temporary storage tank. The inner wall of the temporary storage tank is treated with a food - grade polytetrafluoroethylene coating to prevent honey adsorption.

[0089] The second step: Treatment of the upper cap, middle cap, and lower cap (dust removal, sterilization, meeting the colony ≤ 50 CFU / piece)

[0090] Ultrasonic cleaning: Put the upper cap, middle cap, and lower cap into an ultrasonic cleaning machine. The cleaning liquid is deionized water at 50 ± 2°C, add 0.5 - 1% (mass fraction) of food - grade neutral detergent, the ultrasonic frequency is 40 kHz, and the cleaning time is 5 minutes. Keep the cleaning liquid flowing through a circulation pump during the cleaning process to improve the cleaning effect.

[0091] Blow - dry with compressed air: The cleaned caps enter the drying chamber through a conveyor mesh belt, and are blow - dried with compressed air that has been filtered through three - stage filtration (the filtration accuracies are 5 μm, 1 μm, and 0.3 μm respectively). The compressed air pressure is 0.4 - 0.6 MPa, and the blow - drying time is 2 - 3 minutes to ensure that there is no residual moisture on the surface of the caps.

[0092] Ozone sterilization: The dried lids are placed into the ozone sterilization chamber. The ozone concentration is controlled at 0.3 - 0.5 mg / L, the temperature is 20 - 25 °C, and the sterilization time is 30 - 40 minutes. During the sterilization process, the chamber maintains a slightly positive pressure (5 - 10 Pa) to prevent external contamination. After sterilization, the lids are immediately placed into sterile packaging bags and sealed. The storage environment cleanliness class is ISO 7, and the storage time does not exceed 2 hours.

[0093] Step 3: Construction of honey storage cavity and honey filling (sterile environment, heat preservation condition)

[0094] Cleanroom preparation: Start the cleanroom purification system 2 hours in advance, including three - stage filtration of primary, intermediate, and high - efficiency filters. At the same time, turn on the ultraviolet sterilization lamp (wavelength 254 nm, irradiation intensity ≥ 100 μW / cm 2 ) for sterilization. The cleanroom temperature is controlled at 20 - 25 °C, the relative humidity is 40 - 60%, and the cleanliness class is ISO 5.

[0095] Honey pre - heating and sterilization: Transfer the honey in the temporary storage tank to a storage tank with a jacket for heat preservation. Keep the temperature in the storage tank at 45 ± 2 °C through hot water circulation. Turn on the ultraviolet sterilization device in the storage tank (irradiation time 10 minutes, ultraviolet intensity ≥ 80 μW / cm 2 ), and at the same time, conduct continuous ultraviolet irradiation sterilization on the honey delivery pipeline (the inner wall of the pipeline is smooth, roughness Ra ≤ 0.8 μm).

[0096] Assembly and filling of honey storage cavity: On the sterile workbench, nest the middle cover into the lower cover, and seal between the middle cover and the lower cover with a food - grade silicone rubber seal ring (seal ring hardness 40 - 50 Shore A) to form the honey storage cavity. Use a piston - type quantitative filling machine for filling, with a filling accuracy of ± 1%. Keep the temperature of the honey storage cavity at 40 - 45 °C during the filling process to prevent honey crystallization due to too low temperature. The filling machine needle is made of titanium alloy and is disinfected with 75% ethanol before each filling.

[0097] Step 4: Cover sealing and assembly (filling with nitrogen, tightening the upper cover)

[0098] Nitrogen filling: In a sterile environment, fill the honey - filled honey storage cavity with nitrogen with a purity ≥ 99.9% through a nitrogen filling device. The filling pressure is 0.1 - 0.2 MPa, and the filling time is 5 - 10 seconds, so that the oxygen concentration inside the cavity ≤ 1%. A bacterial filter (pore size 0.22 μm) is installed at the outlet of the nitrogen filling device to prevent microbial contamination.

[0099] Upper cover tightening: Use a servo capping machine to tighten the upper cover on the honey storage cavity. The capping torque is controlled at 5 - 8 N·m to ensure a tight thread fit between the upper cover and the honey storage cavity (the thread profile is triangular with a pitch of 1.5 mm). After capping, the sealing performance is tested using the pressure decay method. The test pressure is 0.3 MPa, and the pressure holding time is 30 seconds. A pressure drop of ≤5 kPa is considered qualified.

[0100] Step 5: Assembly of the cap and the bottle body (tighten on the bottle filled with water)

[0101] Bottle body pretreatment: The bottle body is made of food-grade polypropylene (PP). Before filling, the inner wall is rinsed with high-pressure water (pressure 2 - 3 MPa) for 30 seconds, and then sterilized through an ultraviolet tunnel (irradiation time 10 seconds, ultraviolet intensity ≥150 μW / cm 2 ), and then filled with reverse osmosis-treated drinking water (conductivity ≤10 μS / cm). The filling volume error is ±2%.

[0102] Capping and sealing: Use a capping machine to tighten the assembled cap on the bottle body. The rotation speed of the capping machine is controlled at 100 - 150 r / min, and the capping pressure is 80 - 100 N to ensure complete meshing of the threads between the cap and the bottle body. After capping, an appearance inspection and a random sealing inspection are carried out. The random inspection ratio is 1%. The water bath method is used (water temperature 30 ± 2 °C, pressure 0.5 MPa, pressure holding for 1 minute). No air bubbles overflowing is considered qualified.

Claims

1. A fresh - adjustable beverage bottle cap, characterized in that: It includes an upper cover (1), a middle cover (2) and a lower cover (3); The upper cover (1) includes a top cover (101) and an anti-theft ring (102) connected below the top cover (101). The inner wall of the top cover (101) is provided with an internal thread for mating with the middle cover (2). The anti-theft ring (102) is sleeved in the middle of the middle cover. Part of the anti-theft ring (102) is connected to the top cover (101) by spot connection, and the other part is connected to the top cover (101) by a pull bar (104). Both sides of the pull bar (104) are connected to the top cover (101) and the anti-theft ring (102) by spot connection; The middle cover (2) is a through-type cylindrical structure formed by connecting an upper cylinder and a lower cylinder with different diameters. The upper cylinder is larger than the lower cylinder in diameter, and the lower cylinder is a straight cylinder structure. An external thread for connecting with the upper cover (1) is provided at a position near the top of the outer part of the upper cylinder. Two guide posts (204) are symmetrically arranged at 180° on the outer part of the upper cylinder; A piercing part (205) for piercing the bottom of the lower cover (3) is provided near the bottom of the lower cylinder (202), and an opening (206) communicating with the inside of the middle cover is provided between the piercing parts (205); The lower cover (3) is a cylindrical structure with an open top, which is composed of an outer cylinder and an inner cylinder nested together. The top of the inner cylinder is connected in the outer cylinder and there is a gap between the inner cylinder and the outer cylinder. Threads for connecting with the beverage bottle (4) are provided on the inner wall of the outer cylinder; Two spiral upward guide grooves (301) are symmetrically arranged on the upper side wall of the upper part of the outer cylinder. When the middle cover (2) is inserted into the lower cover (3), the two guide posts (204) are respectively located in the two guide grooves (301). An indentation (306) facilitating breaking is provided at the bottom of the inner cylinder; A tearable limit ring (5) is connected to the top of the lower cover (3); The lower cover (3) is inserted into the beverage bottle (4) and screwed tightly on the bottle mouth. The middle cover (2) is inserted into the lower cover, and the upper cover (1) is screwed tightly on the middle cover to seal the top of the middle cover (2) to form a cavity for storing honey; The cooperation of the guide post and the guide groove enables the middle cover to move downward in the lower cover. The piercing part (205) pierces the bottom of the lower cover (3), and the honey in the cavity flows into the beverage bottle (4) through the break.

2. The fresh - adjustable beverage bottle cap according to claim 1, characterized in that: The other part of the anti-theft ring (102) is connected to the top cover (101) by two pull bars (104). A limit block (103) is provided between the connection points of the two pull bars (104) at the lower part of the top cover (101). After the top cover (101) is opened, the limit block (103) prevents the top cover from turning down.

3. The fresh - adjustable beverage bottle cap according to claim 1, characterized in that: A limit convex ridge (305) is provided near the end in the guide groove (301). After the guide post moves to the end along the guide groove, its position is restricted by the limit convex ridge (305).

4. The fresh-adjustable beverage bottle cap according to claim 2 or 3, wherein: An upper retaining ring (201) for limiting the top of the limit ring (5) and a lower retaining ring (202) for limiting the top of the inner cylinder of the lower cover are respectively provided on the outer part of the upper cylinder.

5. The fresh - adjustable beverage bottle cap according to claim 4, characterized in that: A sealing ring (105) that fits with the top of the middle cover (2) during assembly is provided at the inner top of the upper cover (1); A sealing ring for sealing with the lower cover (3) is provided on the outer part of the lower cylinder; Two sealing convex ridges (203) for sealing with the limit ring (5) are provided on the outer part of the upper cylinder of the middle cover (2).

6. The fresh-adjustable beverage bottle cap according to claim 4, wherein: On the inner wall of the limiting ring (5), there is an inclined chute (302) facilitating the two guide posts (204) of the middle cover (2) to slide into the guide groove (301) of the lower cover (3).

7. The fresh-adjustable beverage bottle cap according to claim 4, wherein: The lower side of the limiting ring (5) is point-connected to the lower cover (3). A break (303) facilitating tearing is formed on the limiting ring (5), and a handle (304) is connected to the limiting ring (5) near the break position.

8. A filling method for a fresh - adjustable beverage bottle cap as described in claim 1, characterized in that It includes the following steps: The first step: Honey treatment, including sterilization, defoaming, and removing crystal nuclei; The honey is pretreated at 50°C for 24 hours to dissolve crystal nuclei, vacuum-treated at 50°C to remove air bubbles, pasteurized at 65°C for 30 minutes, and then quickly cooled to below 25°C and sealed in a sterile environment; The second step: The upper cover, middle cover, and lower cover are dust-removed and sterilized to have a colony count of 100 or less The lids are ultrasonically cleaned in 40 kHz deionized water at 50°C for 5 minutes, then dried with compressed air, and finally sterilized in an ozone chamber for 30 - 40 minutes to ensure that the colony count of the upper cover, middle cover, and lower cover is ≤50 CFU / piece; The third step: The middle cover is nested in the lower cover to form a honey storage cavity, and honey is poured into the honey storage cavity under sterile environment and heat preservation conditions; The purification system of the clean room is started to perform UV sterilization for 2 hours in advance. The honey in the heat preservation storage tank at 45°C is UV sterilized for 10 minutes, and the honey conveying pipeline is continuously irradiated with UV for sterilization. The honey is quantitatively filled into the honey storage cavity; The fourth step: The upper cover is screwed tightly onto the honey storage cavity to seal the honey storage cavity and complete the lid assembly; Under sterile environment, nitrogen is filled into the honey storage cavity filled with honey, and the upper cover is screwed tightly onto the honey storage cavity to seal the cavity and complete the lid assembly; The fifth step: The assembled lid is screwed tightly onto the bottle filled with water by a capping machine. The weight ratio of honey to water in the honey storage cavity is 1:9, and the beverage filling process is completed.

9. The fresh-adjusting type beverage bottle cap filling method according to claim 8, wherein: In the first step, air bubbles are removed by vacuum treatment under the conditions of a vacuum degree of 0.08 - 0.09 MPa and 50 ± 2°C, pasteurized at 65 ± 1°C for 30 minutes, and then cooled to below 25°C at a rate of 5 - 10°C per minute and sealed in a sterile environment.

10. The fresh-adjustable beverage bottle cap filling method according to claim 8, wherein: In the second step, the upper cover, middle cover, and lower cover are ultrasonically cleaned in 40 kHz deionized water at 50 ± 2°C for 5 minutes, dried with 0.4 - 0.6 MPa compressed air, sterilized in an ozone chamber with an ozone concentration of 0.3 - 0.5 mg / L and at 20 - 25°C for 30 - 40 minutes to make the colony count ≤50 CFU / piece, and immediately aseptically packaged and stored after sterilization; in the fourth step, under sterile environment, nitrogen with a pressure of 0.1 - 0.2 MPa and a purity of ≥99.9% is filled into the honey storage cavity for 5 - 10 seconds, and the upper cover is screwed tightly with a servo capping machine.

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