261 results about "Beverage industry" patented technology

Typical known methods for producing large quantities of concentrated extracts from solid raw materials such as ground, roasted coffee are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides filtration methods for producing such high quality concentrated extracts from more dilute extracts via solvent removal. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

A method for sanitizing/sterilizing a container/enclosure for use in the food industry or the beverage industry comprising the steps of: providing a container and/or enclosure; providing an electromagnetic radiation source; controllably exposing the container and/or enclosure to electromagnetic radiation from the electromagnetic radiation source for a period of time; and at least one of sanitizing and sterilizing at least a portion of the container and/or enclosure with the electromagnetic radiation.

The invention relates to a method for preparing rebaudioside M through an enzyme method. According to the method, rebaudioside A or rebaudioside D is used as a substrate, and the substrate reacts to generate the rebaudioside M in the presence of sucrose and UDP under the catalytic action of a mixture of UDP-glucosyltransferase and sucrose synthetase or recombinant cells containing the UDP-glucosyltransferase and the sucrose synthetase, wherein the reaction is performed in a water-phase system having a pH value of 5.0-9.0 at 20-60 DEG C. The method for preparing rebaudioside M through an enzyme method has important application value; and compared with the existing technology of extracting rebaudioside M from stevia rebaudian leaves, the method provided by the invention obviously shortens the production cycle, improves the productivity and lowers the cost, and can provide products having higher purity. Thus, the method can be used in the food and beverage industry in a more economical manner.

Typical current methods for producing large quantities of extracts from solid raw materials such as ground, roasted coffee are designed for exhaustive extraction. Such methods are not ideally suited to producing high quality coffee extracts that are rich in flavor and fragrance, and which maintain the varietal characteristics of the roasted coffee from which they are produced. The current invention provides methods and apparatus for producing such high quality extracts. The invention provides methods that have sufficient flexibility and scalability to be used for a wide variety of applications, including for producing industrial-scale quantities of extracts for the food and beverage industry. The invention provides methods and apparatus that can produce highly concentrated, “gourmet quality” extracts for use as flavoring agents, beverage concentrates, and fragrances.

The invention belongs to the technical field of food processing and in particular relates to a compact stuffed food shaping machine. The shaping machine comprises a rack and a station turntable arranged on the rack, wherein a wrapper making device, a stuffing device, a laminating device and a discharge device are respectively arranged around the station turntable; a wrapper making station is arranged on the wrapper making device; a stuffing station is arranged on the stuffing device; a laminating station is arranged on the laminating device; a discharge station is arranged on the discharge device; a split shaping mold is also arranged on the rack and comprises a rotary wrapper receiving plate and mold cups, which are independent of each other. The compact stuffed food shaping machine can achieve immediate cooking of stuffed food and reduction of transport and circulation links, can avoid freezing, enables the taste of the stuffed food to be closer to the tastes of traditional hand-made dumplings and are applicable to the food and beverage industry, farmers' markets, dining halls of enterprises, organs and organizations, and the like.

Improved methods for carrier-gas humidification/dehumidification [HDH] or dewvaporization enable production of clean water, derived in part from models generated and tested with produced water from the oil and gas industries, which likewise address industrial waste water remediation and generally facilitate the time and cost efficient disposal of waste waters from a plurality of industries ranging from food, wine, and beverage production to novel enhanced efficiencies within the oil and gas industries themselves. High efficiency carrier gas HDH thermal distillation functions without membranes, at ambient or near ambient pressures with no required pre- or post-treatment, and economies of scale to leverage a plastics-based processing platform. Industrial waste water including that generated by the food, wine, and beverage industries, among others, is likewise ameliorated according to the instant teachings.

Methods and compositions for the generation of a peroxyacetic acid sanitizer in proximity to the point-of-use are disclosed. These methods comprise introducing a hydrogen peroxide-acetyl precursor solution to water, mixing, and then adding an aqueous source of a alkali metal or earth alkali metal hydroxide. Triacetin is a preferred acetyl precursor and is converted rapidly and with a high conversion rate into peracetic acid. These methods produce solutions with a high level of peracetic acid. Methods for preparing the hydrogen peroxide-acetyl precursor solution are also provided. Also disclosed are solid compositions comprising a liquid acetyl precursor, a water-soluble source of hydrogen peroxide, and a water-soluble source of alkalinity. The solid composition is a freely-flowable solid that is used as a bleaching agent and a stain remover for the treatment of articles such as fabrics, dentures, textile garments, and equipment used in the food and beverage industry.

The invention provides a control method for distributing information through multiple associated terminals. The method comprises the following steps that: a, a first terminal receives consuming behaviour information of a consumer; b, distributed information is determined according to the consuming behaviour; c, a second terminal receives request information of the consumer; and d, the distributed information is distributed through the second terminal. The invention also provides a control system for distributing information through the multiple associated terminals. By associating a plurality of terminals serving as different parts, the process of distributing different information through different terminals is realized and the information has relevance, so that the same consumer or the same group of consumers acquire different information on different terminals, particularly more accurate information. More specifically, when the method and the system are applied in food and beverage industry, different information can be provided before and after the consumption of consumers, so that the subsequent consuming process of the consumer is guided with pertinence and best interest is provided to advertisers and advertising companies.

The invention provides a method for fermenting fruit and vegetable pulp by adopting plant probiotics, and is used for solving the problems that low-acid and acidic fruit and vegetable puree has shorter shelf life, the product flavor is not good, the processing cost is high and nutrition loss is serious during processing. The method is specifically completed by the steps of fruit and vegetable pretreatment, crushing, softening, fruit and vegetable pulping, mixing, primary sterilization and cooling, fermentation, centrifuging, degassing, homogenization, secondary sterilization and cooling and sterile filling. The method has the beneficial effects that the fruit and vegetable pulp with weaker acidity is fermented by different lactobacillus to generate plenty of organic acids, such as lactic acid, thus reducing the pH value of the fruit and vegetable pulp, generating better fermentation flavor at the same time, reducing the sterilization conditions and retaining the nutrients of fruit and vegetables and increasing the nutrients of the fermentation product while saving cost; meanwhile, the fermented fruit and vegetable puree is centrifuged by a horizontal spiral centrifuge to separate yeast mud, thus effectively improving the utilization stability of the fermented fruit and vegetable pulp in the beverage industry.

A lubricant concentrate comprising an effective lubricating amount of at least one ether carboxylate and at least one foam destabilizer, and methods of using the same. The lubricant concentrate may be diluted with water prior to use.

The present invention relates to the technical field of mechanical equipment in the beverage industry, in particular to a drum-type fruit crushing device, which includes a juice collection tank with an open upper end, and a crushing mechanism arranged laterally in the juice collection tank, and the crushing mechanism includes The two rotating shafts arranged symmetrically through the bearings on the left and right side walls of the juice collection tank, the screen drum horizontally arranged between the two rotating shafts, the right end face of the left side cover of the screen drum and the left end face of the right side cover are symmetrical The two air cylinders provided, and the extruding plates installed on the moving ends of the air cylinders. The present invention has a simple structure and a reasonable design. Through the relative movement of two symmetrically arranged extrusion plates, the fruit is squeezed and crushed. At the same time, the motor is driven to drive the sieve cylinder to rotate, and the juice is thrown into the juice collection tank. After the fruit is broken, Through the nozzle on the water spray pipe, clean water is sprayed to clean the sieve cylinder and the juice collection tank, which greatly improves the work efficiency, simplifies the equipment and reduces the occupied area of ​​the equipment.

The present invention is concerned with a process to convert xanthophyll esters derived from Capsicum sources to their free (non-esterified) forms. The present invention is concerned with a process for obtaining Capsicum derived xanthophylls that meet the finished product needs for purity, yield, ease of use, industrial compatibility and cost that are required to make product suitable for the nutritional supplement, food and beverage industries. The present invention is concerned with a process which yields from 60 to 80%, of xanthophyll materials and nearly quantitative recovery of all input xanthophylls, which xanthophylls are of high purity. The present invention concerns a method to obtain xanthophyll esters present almost exclusively in the trans form when isolated from the natural plant sources. The present invention concerns a process to re-convert cis product back to the more desired trans form.

The invention discloses a method for preparing nano-scale rice starch, which is characterized by comprising the following steps: (1) preparation of rice starch, (2) homogenizing treatment, (3) spray drying, (4) superfine crushing, (5) detection and (6) packing. The method has the advantages that: (1) the condition that the wet crushing is only widely applied in the beverage industry is changed by combining dry crushing and wet crushing; (2) the grain diameter of the rich starch prepared by the method can reach nano-scale; the rich starch has strong surface adsorption and affinity and good fragrance fixation, dispersibility and dissolubility, and is easily absorbed and digested in particular; the food prepared by using the nano-scale rice starch has smoother and more exquisite mouthfeel; the rich starch can be widely applied in the industries of medicaments, cosmetics and the like besides the food field; and (3) the method has simple production process, low cost and low environmental pollution, and is easy to realize industrialization.

The invention relates to a device for actuating double seat valves, which are especially suitable for the food and beverage industry and which have an independently actuated first closing element (3), which is designed as a sliding piston and a fully dependent on this actuated second closing element (4), which is designed as a seat disc, whereby the actuator (100, 200) produces at all times using a main adjustment device (100) for the fully open position (H) as well as, for the case of maximum requirements, the respective individual adjustment devices (200; 200.1, 200.2) which are assigned to the closing elements (3, 4) for generation of the partially open positions (T1, T2) acting in opposite directions for the seat cleaning of the closing elements (3, 4). The object of the invention is to design a device according to this generic type in such a manner that it is constructed as simply as possible and is easily and economically adjustable to the various requirements which are put onto a double seat valve of the type in discussion (only full opening stroke or full opening stroke as well as seat cleaning partial strokes). This is thus achieved in that the individual adjustment devices (200; 200.1, 200.2) are designed stand-alone and are additively inserted between the main adjustment device (100) and a valve housing (1), that the third working piston (206;206/206.1) is positioned able to be moved axially on the second control rod (4a, 204) which is designed as a hollow rod, and encloses the first control rod (3a, 203) and is able to be brought in the direction of the second partially open position (T2) in a clamped connection, that the second actuating piston (205) is tightly connected on one side with the first control rod (3a, 203) which adjusts the first closing element (3), that it is otherwise directly or indirectly positioned able to be moved axially on a first actuator stem (103) of the main adjustment device (100) and is able to be brought with this in the direction of the fully open position (H) in a clamping connection, and that it is able to be loaded with pressurizing medium on each of its two piston surfaces (FIG. 2).

The invention relates to a bottle cap sterilization method and a bottle cap sterilization device. In order to solve the technical problems, the invention provides the bottle cap sterilization method and the bottle cap sterilization device with thorough sterilization, no sterilization dead angle and little residue. The invention adopts the technical scheme that the bottle cap sterilization method is characterized by comprising the following steps of: a, atomizing hydrogen peroxide solution, spraying the atomized hydrogen peroxide solution on a bottle cap to perform sterilization, and ensuring that the acting time of the solution is 5 to 12 seconds; b, blowing sterile hot air to the bottle cap, wherein the temperature of the sterile hot air is 80 to 90 DEG C and the acting time is 3 to 5 seconds; and c, irradiating the bottle cap by adopting ultraviolet with wavelength of 250 to 260 nanometers, and ensuring that the radiation quantity is 333 to 600W.s/m<2>. The method and the device are mainly applied to bottle cap sterilization before filling in the food and beverage industries.

The invention discloses a rotary oil smoke purifier. An oil removing body 1 and an oil filtering body 13 are arranged at the front side of a circular support frame 21, an oil baffle body 10 is arranged at the back side of the circular support frame 21, and the oil removing body 1, the oil filtering body 13 and the oil baffle body 10 are connected into a whole body through screw nuts 7, a circular plate pad 14, screws 5 and a plat pad 16. The rotary oil smoke purifier is suitable for being installed on air exhaust equipment of families and food and beverage industry. When a motor is started for work, oil smoke firstly enters a two-layer round oil removing sheet 2 of the oil removing body 1 for carrying out oil removal and purification treatment and then enters the oil filtering body 13, a two-layer filtering screen 15 operates for purification, the smoke gas enters air absorption holes from the space in order to make oil dirt thrown to the periphery fall down, the oil baffle body 10 is designed on the rotary oil smoke purifier, and consists of a round oil baffle ring 12 and a conical oil baffle ring 11, the conical oil baffle ring 11 is shielded and sheathed in the round oil baffle ring 12, and the bottom edge 17 is welded and fixed to the edge part of the air absorption holes of the air exhaust equipment for forming an oil flowing groove 18 with an outwards inclined angle between 15 and 75 degrees, so the oil dirt can fall back and can sequentially slide down to a groove of the oil flowing groove 18 to flow into an oil collection box. The rotary oil smoke purifier provided by the invention has the advantages of simple structure, reliable performance, strong applicability and good oil smoke purification effect, and really realizes the dismounting washing avoidance of an impeller, an air passage and a motor, and exhausted gas is environment-protection clean gas.

The present invention provides a shared kitchen system and a sharing method. The sharing method of the kitchen includes the following steps that: (1) a user downloads and installs the application (APP) of the shared kitchen system at first; (2) the user registers user information on the APP to obtain a use permission; (3) the user logs in and completes online uploading of kitchen cooking ingredient and dish information or kitchen operation information; (4) a consumer performs selection according to the ingredient and dish information of the kitchen of the user and places an orders or sets up ademand order; (5) the user cooks dishes according to the order information; and (6) the consumer signs for the dishes, and a transaction is completed. With the shared kitchen system and the sharing method of the invention adopted, people' stereotypes for dirty, unhealthy and disordered kitchens can be changed; the consumer can eat food without worries; a great deal of time and resources can be saved; the consumer can cook at any time to demonstration his or her skills in cooking; the user' experience involving the consumer and interaction between the user and the consumer can be enhanced; theconsumer can eat the food happily; and food consumption can be redefined; and the consumption upgrade of the food and beverage industry can be realized.

The invention relates to a method and apparatus for removing CO₂ gas emissions from a coal combustion power plant, comprising a means for physically removing the CO₂ gas from the coal, and then using a turbo compressor and turbo expander device to produce super chilled air, which can then be mixed with the CO₂ gas to form frozen CO₂ crystals which can agglomerate together to form dry ice blocks, wherein the ice blocks can be easily transported and stored, and/or used for commercial purposes (such as for the beverage industry). The heating (compression) and cooling (expansion) processes preferably generate additional energy which can then be used to offset the substantial costs associated with separating the CO₂ gas from the coal.

The invention discloses a preparation method of low-viscosity cured buckwheat flour. The preparation method comprises the following steps: (1), extruded buckwheat flour is prepared from raw buckwheat materials with a traditional extrusion and expansion technology; (2), amylase and water are uniformly mixed and then blended with the expanded buckwheat flour, and an obtained wet mixture is extruded, expanded, dried and finally milled into fine flour. The buckwheat is taken as the raw material, buckwheat starch is pasted through primary extrusion and expansion and assisted by the amylase on the basis of secondary extrusion and expansion, the buckwheat starch can be subjected to complete enzymolysis, and the low-viscosity cured buckwheat flour is prepared. The preparation method is simple to operate, energy-saving and environment-friendly, a product has low viscosity, and the problem about application of the buckwheat flour in the liquid beverage industry is solved.

The invention discloses machine equipment for online mounting of a lifting ribbon. The machine equipment comprises a main body conveying rack, a carton conveying chain device, an adhesive coating device, a reinforcing band mounting device, a stock bin device, a lifting ribbon mounting device, an ultrasonic welding device, an automatic detecting device, an automatic rejecting device, a collecting plate conveying device, a collecting plate stacking device, an automatic unwinding device, an upper plate width adjusting component, a main body station translation cross beam, a transfer control system, a separate plate conveying device, a carton inputting compression roller component, a flip guiding device and a pressing plate guide rod component. The invention also discloses a process flow of the equipment. According to the machine equipment and the process flow thereof disclosed by the invention, mechanical automatic mounting is realized, the production efficiency is high, and the uncontrollability of offline sampling inspection for the quality of a product is overcome; by adoption of an automatic detection technology and an automatic rejection technology, the qualification rate of the quality of the product is 90 to 99 percent, the mounting of lifting handles of gift boxes with various sizes can be finished, labor force for mounting the lifting handles of packing boxes in the milk beverage industry is greatly reduced, and the production cost is reduced.

The invention provides a preparation method of a wheat germ polypeptide beverage. The preparation method is characterized by comprising the following steps: 1, protein extraction, extracting protein in wheat germ with water and separating solid from liquid; 2, compound enzymolysis, performing compound enzymolysis to the protein extract obtained in step 1 and separating solid from liquid; 3, concentration and enzyme deactivation, concentrating supernatant fluid obtained in step 2, deactivating enzyme and separating solid from liquid; 4, compounding and sterilization, compounding supernatant fluid obtained in step 3 and obtaining a polypeptide product after sterilization. Through the method, the variety and the content of biological active peptides can be increased and the nutritional values can be improved. The technology is simple in operation process, easy to control and suitable for amplification, can fully utilize wheat germ resource and provides a new beverage for the beverage industry.