74 results about "Beverage industry" patented technology

The invention discloses a bottled oral liquid quality detection method and system based on image recognition, and aims to improve the production efficiency and product quality of pharmacy and food and beverage industries, clear bottled liquid images are automatically collected through a high-resolution camera and an industrial camera, and the bottled oral liquid quality detection method and system based on image recognition are obtained through preprocessing steps of graying, binaryzation, Gaussian filtering and the like. And the image quality and the detail definition are optimized. A Faster R-CNN algorithm is utilized to detect bottle mouth integrity and bottle body appearance defects, including seal integrity, foreign matter detection and bottle cap state, so as to ensure product closeness and appearance integrity. Whether the liquid filling amount is qualified or not is judged by analyzing the liquid level height and transparency of the liquid, and the possible microbial contamination risk is early warned. And finally, classification and feedback are carried out on detected anomalies in combination with a machine learning algorithm, real-time alarm and data recording are realized, and a reliable basis is provided for optimization of a production process.

The invention discloses a new tea drink sales volume prediction method and system based on a graph neural network, and the method comprises the steps: building an algorithm model trained based on spatial features and time sequence features through employing the graph neural network; according to the invention, store sales volume prediction can be carried out in different festivals and holidays, sales promotion activities, weather conditions, store business districts and consumer groups. By constructing a graph network topology structure based on stores, modeling is performed on store information data by adopting an undirected weighted graph, and the influence of surrounding stores on the current store is fully considered, so that the sales volume of each store is predicted; the problem that a conventional method is inaccurate in prediction due to the industry characteristics of short commodity life cycle, old product degradation, high commodity renewal speed and the like in the new tea beverage industry is solved, the number of stockout times and the inventory cost of the commodities are reduced, and therefore the store income is increased.

A transport system for containers in the beverage industry, with a first container conveyor including a conveyor belt for conveying the containers, and a lubrication system including an applicator for applying a lubricant to the conveyor belt of the first container conveyor, wherein the transport system comprises a second container conveyor with a further conveyor belt for conveying the containers, and the lubrication system includes a mobile robot which has the applicator arranged thereon and a floor-supported undercarriage, for applying the lubricant in an automated selectively to the conveyor belt of the first container transporter or the conveyor belt of the second container conveyor.

A material that includes traceable particles that retain information about the fabrication of the material, which can be used to trace the origin thereof. The material may form gaskets, which are used to seal flanged joints in the food and beverage industry, and compression packings, which are used for sealing near valve stems, pump shafts, and similar machines.

The invention relates to a preparation process for extracting high-content chlorogenic acid from green coffee broken rice. According to the process, a non-organic solvent method is adopted, the low-caffeine green coffee bean extract is prepared through the steps of raw material pretreatment, low-temperature ultrasonic enzymolysis extraction, column chromatography, concentration, spray drying and the like, and active ingredients of various caffeoylquinic acid substances such as chlorogenic acid are enriched. In the preparation process, a protective agent is used for avoiding attenuation of chlorogenic acid in heating and air, a resin gradient separation method is used for enriching chlorogenic acid to remove caffeine, and a UPLC technology is used for realizing simultaneous quantitative detection of various caffeoylquinic acid components. The preparation process has the advantages of no organic solvent residue, high effective component content, high separation efficiency, safety, environmental protection, and suitableness for large-scale production. The final product not only contains high chlorogenic acid and low caffeine, but also is rich in caffeoylquinic acid substances and other active ingredients, has better flavor than market products, and is lower in application difficulty in the food and beverage industry.

The present invention relates to a composition comprising pectin and water and a method for preparing the composition. Specifically, the present invention relates to a composition comprising pectin and water wherein the gelation temperature (Tg) changes from 0.5 DEG C to 2.5 DEG C when the pectin concentration in the water increases from 0.8% by weight to 1.4% by weight relative to the total weight of the composition. The composition has properties useful for the food and / or beverage industry.

The utility model relates to the technical field of teacup, in particular to a self-heating teacup which comprises a teacup body, a cup cover arranged at the top end of the teacup body, a heating mechanism arranged at the bottom of the teacup body and comprising a base arranged at the bottom of the teacup body, and a connecting pipe arranged in the center of the base. A connecting groove matched with the connecting pipe is formed in the bottom of the teacup body, internal threads are arranged on the inner wall of the top of the connecting groove, external threads are arranged on the outer wall of the top of the connecting pipe, and the connecting pipe is inserted into the connecting groove and is in threaded connection with the connecting groove. A cup of hot tea can be tasted and shared at any time, meanwhile, a new product can be brought to the tea beverage industry, and development of the tea industry is promoted.

The present invention is based on the highly soluble and bioavailable cannabinoid compositions which can be made at a commercial scale with a simple manufacturing process. Thus, the present invention relates to oral compositions comprising a cannabinoid compound, for use in the nutraceutical, pharmaceutical, food or beverage industries and its production methods.

The present invention relates generally to resistant dextrins and methods of making resistant dextrins. In particular, the present invention relates to resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry. In particular, the present invention relates to methods of making the resistant dextrins having physical properties desirable in, at least, products for the food and beverage industry.

This product provides a cold-brew beverage bottle that can accommodate both loose leaf tea and tea bags, and combines high hygiene standards with a premium feel for use in the food and beverage industry. [Solution] This cold-brew beverage bottle 1 has a three-part screw-joint structure consisting of an upper cap 3, a body 2, and a bottom 4. An upper filter 6 for retaining loose tea leaves is placed at the joint between the upper cap 3 and the body 2, allowing the tea leaves to move freely within the internal space of the body for extraction. A lower filter 7 for retaining tea bags is fixed at the joint between the body 2 and the bottom 4 to prevent the tea bag from flying out when pouring. The dual-filter structure, which allows for the selective use of both filters, enables two types of extraction with a single bottle. The bottom 4 is designed with added weight to prevent the bottle from floating due to buoyancy even when the liquid content decreases when using a wine cooler. All parts are made of impact-resistant transparent synthetic resin and are dishwasher safe. The bottle has a shape similar to a wine bottle and a bottle neck diameter that conforms to wine standards.

A beverage cup-sleeve designed for the retail beverage industry is disclosed herein. The cup-sleeve consists of two key components, a sleeve, and an absorbent liner, securely adhered together. Unlike conventional hot beverage sleeves, this innovative design situates the sleeve at the top of the cup, precisely where it meets the rolled-lip, positioning it just beneath the lid's ridge. With the lid in place, the integrated absorbent liner and cup-sleeve combination effectively prevent drips by containing potential leakage resulting from the normal manufacturing imperfections in the paper beverage cup, specifically at the seam and rolled-lip. This containment mechanism proves especially crucial when the beverage is hot. Once the sleeve-liner combination is slipped onto the cup and positioned at the rolled-lip, it ensures the effective containment of potential leakage, thereby preventing drips and minimizing any undesired soiling of the beverage holder's hand and surroundings.

The present disclosure provides pregelatinized pea starch (PPS) compositions and processes for producing pregelatinized pea starch. The PPS of the invention has several distinguishing attributes, including relatively alkaline pH when dissolved in water, high water absorption index water solubility index relative to known pregelatinized pea starches. The PPS of the invention is also highly viscous at low temperature without heating, providing for abundant uses in the food and beverage industry.

Stabilized peroxide-containing compositions stabilized with urea and urea / chelator stabilizer blends are provided. The compositions are particularly suitable for, but not limited to, cleaning applications on surfaces within food and beverage industries which may require the use of materials that are acceptable for incidental food / food products / feed contact. Further, the stabilized compositions are particularly suitable for applications requiring materials that are generally regarded as safe (GRAS) or for applications where non-GRAS materials must be minimized. Methods of stabilizing peroxide-containing compositions and methods of using the compositions are also provided.

The invention discloses a metasilicic acid mineral water beverage containing cranberry anthocyanin and a preparation method thereof, and relates to a mineral water beverage and a preparation method thereof. The invention aims to solve the problems that the existing anthocyanin aqueous solution is unstable, wide application of the anthocyanin aqueous solution in the beverage industry is restricted, and the health-care function of the existing mineral water is not obvious. The invention relates to a metasilicic acid mineral water beverage containing cranberry anthocyanin. The metasilicic acid mineral water beverage comprises Wudalianchi metasilicic acid mineral water, cranberry anthocyanin extract, white granulated sugar, edible acid, sodium citrate and potassium sorbate. The metasilicic acid mineral water beverage containing cranberry anthocyanin prepared by the invention is reasonable in formula compatibility, has ruby color, is clear and transparent, attracts attention, tastes sour, sweet and appropriate, is rich in anthocyanin, can supplement various natural macro elements and trace elements beneficial to human bodies, and is safe, healthy, rich in nutrition, rich in nutrition, rich in color and luster and suitable for people to eat. The beverage is easy to absorb, and the health-care function and the economic value of the mineral water beverage are greatly increased.

A method for forming a water, oil, and / or gas resistant and / or impermeable product. The method includes (a) coating a product with a composition, the composition including: a protein, wherein the protein, is a plant-derived protein, an animal-derived protein, a fungus-derived protein, or any combination thereof; and / or shellac; and (b) heating the coated product. The coated product may be heated to temperatures in excess of the ignition temperature of the uncoated product and / or in excess of the thermal degradation temperature of the protein and / or shellac (e.g. to temperatures between 200° C. and 300° C.) without damaging the coated product. Water, oil, and / or gas resistant and / or impermeable products formed by the method may includes cellulose-based products such as a paper-, cardboard- or wood-based products. The products may form part of or all of a container for use in the food and beverages industry or an item of cutlery.

This invention proposes a bioecological process for utilizing waste from sugary drinks by producing highly nutritious proteins from single-celled organisms, as well as other molecules of various interest, while significantly reducing the pollutant load of this waste. The process involves the upstream separation of the returned products, which are highly concentrated in sugars. The first step involves preparing the musts for fermentation by degassing and adjusting the sugars to 20 g / L and the pH to 5. An enrichment matrix is ​​used for musts made from carbonated beverage waste. The culture is carried out in batch or semi-continuous mode at a temperature of 30 ± 2°C with an agitation speed of approximately 150 rpm and oxygenation to promote oxidative metabolism. The incorporation of nectars and juices into the fermentation musts of carbonated beverages at a rate of ≥ 50% ensures a significant improvement in biomass yields. The process guarantees almost complete depletion of the sugars initially present in the musts (≥ 95%), producing biomass with a protein content exceeding 50% on a dry matter basis, which can be used in animal feed, aquaculture, or cosmetics.

The present invention is directed to a process for isolating and / or purifying glycolipids from a glycolipid-containing composition wherein said process comprises the steps of: providing a process-unit with an adsorbent, wherein said adsorbent is a polymeric resin; contacting the glycolipid-containing composition with the adsorbent to load the polymeric resin with loaded material and wherein said loaded material comprises at least an amount of glycolipids; treating the adsorbent to recover a predetermined desired type of glycolipid present within the loaded material loaded on the adsorbent, wherein said treating comprises: contacting the adsorbent with a preselected recovering liquid to recover the predetermined desired type of glycolipid from the loaded material on the adsorbent; acquiring the recovered predetermined desired type of glycolipid from the process-unit. Said process can be used as an efficient purification method for biosurfactants, for example in the food or beverage industry, or in the cosmetic or pharmaceutical industry.

The invention relates to a labeling machine at least for labeling and / or printing containers, in particular containers in the food industry and the drinks industry, and to a method for configuring labeling machines. An artificial intelligence method is used in order to create the configuration parameters for a labeling machine. An artificial intelligence module (AI module) receives various input data, including, among other things, datasets from configured labeling machines. The AI module creates a trained parameterization model in order to create the configuration parameters for the labeling machine. The labeling machine is configured and optimized by the configuration parameters of the AI module.

A blow gun is disclosed comprising at least the following components: a body (10), a handle (12), a nozzle (14), and a valve (16). Each component is detectable by an X-ray detector and a metal detector, and the handle (12) acts directly on the valve (16). Any part of each component may be detectable by an X-ray detector and a metal detector. An assembly of the blow gun with a quick-connect coupling (24), a hose (36), and a hose reel (38) is disclosed. Each component of the coupling (24), hose (36), and hose reel (38) may be detectable by an X-ray detector and a metal detector. By making all components and any part of each component detectable by both an X-ray detector and a metal detector, the blow gun and any part thereof become detectable and can therefore be used in the food and beverage industry and the medical industry.

The present invention relates to a preparation process for extracting high-content chlorogenic acid from broken green coffee beans. In the process, a non-organic solvent method is used, and by means of steps such as raw material pretreatment, low-temperature ultrasonic enzymatic extraction, column chromatography, concentration and spray drying, a low-caffeine green coffee bean extract is obtained, which is enriched with active ingredients such as chlorogenic acid and various caffeoylquinic acid substances. In the preparation process of the present invention, a protective agent is used for preventing the degradation of chlorogenic acid caused by heating and exposure to air, a resin step-gradient separation method is used to enrich chlorogenic acids and remove caffeine, and a UPLC technique is used to achieve the simultaneous quantitative detection of various caffeoylquinic acid components. The preparation process of the present invention has no organic solvent residue, a high content of active ingredients and high separation efficiency, is safe and environmentally friendly, and is suitable for large-scale production. The final product not only contains a high chlorogenic acid content and a low caffeine content, but is also rich in active ingredients such as caffeoylquinic acid substances. Compared to a market-available product, the final product has a superior flavor and less application difficulties in the food and beverage industry.

The present invention discloses a kind of bacterial enzyme synergistic debittering pea protein beverage and preparation method thereof, belong to the field of food processing technology.The method adopts pea protein as raw material, utilizes alkaline protease, flavor protease enzymolysis and plant lactobacillus, thermophilic streptococcus, Lactobacillus helveticus composite bacterial fermentation synergistic effect, compared with using lactic acid bacteria fermentation debittering time alone is shorter, overall debittering efficiency is higher, sensory evaluation is better, overall acceptance is high; The pea-related odor-related volatile compounds of the prepared product include hexanal, 2 nonanone, (E, E) 2,4 nonadienal, 2 amylfurans, (E, E) 2,4 decadienal etc. are reduced or completely eliminated.The debittering pea protein beverage provided by the present invention and preparation method thereof are conducive to broadening pea protein utilization approach and promoting the development of my country's pea protein beverage industry.

A method of forming a product that is resistant to and / or impermeable to water, oil and / or gas is disclosed. The method may comprise: (a) coating a product with a composition comprising: a protein wherein the protein is a plant-derived protein, an animal-derived protein, a fungal-derived protein, or any combination thereof; and / or shellac; and (b) heating the coated product. The coated product may be heated to a temperature above the ignition temperature of the uncoated product and / or above the thermal degradation temperature of the protein and / or shellac (e.g., to a temperature between 200 DEG C and 300 DEG C) without damaging the coated product. Also disclosed are water, oil and / or gas resistant and / or impermeable products formed by the process. The products may include cellulose-based products, such as paper-based, paperboard-based or wood-based products. The product may form part or all of a container or tableware for use in the food and beverage industry. The product may be a colored product. The product may be suitable for reuse.

The present invention relates to pectin, a composition comprising pectin and water and a method for preparing the composition. In particular, the present invention relates to a pectin having: a degree of esterification (DE) of 15% to 45%; a degree of amidation (DA) of from 5% to 30%; and a ratio of the degree of esterification (DE) to the degree of amidation (DA) of 0.5 to 9.0. The composition has properties useful in the food and / or beverage industry.

The application provides a glass bottle impact resistance testing device and a testing method, belongs to the field of container impact resistance testing, and can solve the problems of long testing period, low testing efficiency, influence of human factors on objectivity of data collection, and safety hazards caused by glass bottle breakage and splashing during use of a beer bottle impact resistance tester. The device comprises a workbench, a sample feeding mechanism for automatically feeding a sample bottle to be tested to a detection station, an impact mechanism for hitting the sample bottle to be tested at the detection station with a set impact force, a detection feedback mechanism for detecting and feeding back a hitting result of the sample bottle to be tested, and a control mechanism electrically connected with the sample feeding mechanism and the detection feedback mechanism. The application is applied to impact resistance testing of glass bottles in the beer beverage industry, can automatically feed samples and automatically detect and feed back the hitting result, improves work efficiency and objectivity and authenticity of data, and eliminates safety hazards caused by glass bottle breakage and splashing.

1. Name of the designed product: Four-cylinder diaphragm pump (miniature). 2. Use of the designed product: Used in various industrial fields, such as chemical industry, pharmaceutical industry, food and beverage industry, electronics industry, environmental protection industry, etc., especially suitable for conveying liquids that are prone to blockage, high viscosity, corrosive or containing particles. 3. Design points of the designed product: The shape. 4. Picture or photo that best indicates the design points: Perspective view.

The present invention relates to the technical field of wild jujube and lemon compound fermented beverage production, and particularly discloses a wild jujube and lemon compound fermented beverage production process, which comprises material pretreatment, bottle washing, water and white granulated sugar adding, sealing, sterilization, cooling, raw material loading, fruit and vegetable zymophyte adding, film sealing, fermentation, filtration and finished product obtaining. The wild jujube and lemon compound fermented beverage comprises the following formula components: wild jujube pulp, lemons, white granulated sugar, citric acid, fruit and vegetable zymophyte and water. The wild jujube processed product is helpful for improving the affiliated value of wild jujube, the fermented wild jujube and lemon compound fermented beverage is rich in fermentation flavor, coordinated in wild jujube and lemon flavor and sour, sweet and delicious in taste, traditional Chinese medicine components participate in beverage fermentation, the taste is richer, nutritional and healthy, the fermentation time is only 5 days, and large-scale production can be achieved; compared with other fermented beverages, the wild jujube fermented beverage industry can be developed according to local conditions, and economic development is driven.

A method for rapid detection of microorganisms in beverages, includes placing the beverage sample under constant temperature conditions of 30-35° C. for 48 hours, and then adding it to a culture bottle with a sensing hydrogel and culturing it for 2 days for colorimetric detection; the sensing hydrogel is composed of Schiff base Composed of ZIF-90, neutral red, sodium alginate, and calcium chloride, it can absorb the carbon dioxide produced by microorganisms and respire, thereby causing a significant color change, from yellow to red. The advantage of the invention is that it significantly shortens the detection time, and achieves more economical and efficient detection by simplifying the operating process and reducing equipment requirements. It is especially suitable for microbial safety monitoring in the food and beverage industry to ensure product quality and consumer safety.

The present invention provides a formula technology of a fermented glutinous rice coffee beverage, and relates to the technical field of beverage production, the beverage formula comprises the following raw materials by weight: 100 parts of purified water; 30-50 parts of rice wine raw grains; 5-10 parts of brown sugar powder; 8-15 parts of coffee powder; 0.5-1 part of edible salt; through a unique raw material ratio, namely accurate combination of the purified water, the rice wine raw grains, the brown sugar powder, the coffee powder and the edible salt, not only is the flavor of traditional rice wine reserved, but also the mellow fragrance of coffee is ingeniously fused, a brand-new taste experience is made, the requirements of modern consumers for novel and unique drinks are met, and secondly, the health-care rice wine has a good market prospect. Through fine control in the production process, such as strict control on temperature, stirring speed and heating time in the blending process, the stability and consistency of the quality of each batch of products are ensured, the production efficiency and the product quality are improved, the product line of the beverage market is enriched, more distinctive beverage choices are brought to consumers, and the market prospect is wide. And the development of the beverage industry is promoted.