42 results about "Beverage industry" patented technology

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.

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.

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.

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 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.

The invention provides a plant lactobacillus capable of producing lactic acid and beta-glucosidase at high yield and application thereof, and belongs to the technical field of microbial fermentation. According to the lactobacillus plantarum HW-3, the lactobacillus plantarum HW-3 is screened from grape mash in the middle and later periods of natural fermentation in the Hexi Corridor production area in Gansu Province, the lactobacillus plantarum HW-3 is better than a commercial strain WCFS1 in lactic acid production capacity, meanwhile, the lactobacillus plantarum HW-3 has high beta-glucosidase activity, when the lactobacillus plantarum HW-3 is inoculated into grape juice for fermentation, the good flower and fruit aroma capacity of a fermented product can be improved, and the yield of the fermented product is increased. The sensory evaluation acceptability is higher; the strain not only can better adapt to the characteristics of raw materials and improve the fermentation efficiency and flavor expression, but also can show the flavor potential of special fruits and vegetables in China, endows products with regional characteristics and unique styles, and has important strategic significance for promoting the high-quality and special development of the fermented fruit and vegetable beverage industry in China.

The present invention provides coffee which does not decrease the freshness of coffee for a long period of time, does not fail even in catering departments other than specialized shops and ordinary enthusiasts, and is delicious and rich in fragrance, and the delicious taste is equal to or higher than that of the specialized shops. A coffee bean storage bag (1) is provided with: a water-permeable inner bag (3) in which baked coffee beans (4) for drinking in a single amount are sealed; and an outer pouch (2) which accommodates the inner pouch (3) in an air-tight state, is filled with an inert gas, and has air-tight and light-blocking properties. The inner bag (3) opens both end surfaces to form an opening (3e), and coffee beans (4) are fed through the opening (3e) from a feeding port of a coffee grinder. The empty inner pouch (3) is connected to a coffee powder discharge port of a coffee grinder and recovers coffee powder.

The present invention relates to a process for continuous production of polyethylene terephthalate (PET), preferably recycled PET (rPET), in a plant comprising a first group of at least one reactor, a second group of at least one reactor, a third group of at least one reactor, and a final reactor, wherein a reactant material B) comprising melted bis(2-hydroxyethyl) terephthalate (BHET); and a reactant material C) comprising isophthalic acid (IPA), preferably in form of a paste (IPA paste), are used; wherein the second group of at least one reactor, the first group of at least one reactor, the third group of at least one reactor, and the final reactor are connected in series in this order, the process comprising i-c) subjecting a mixture of the reactant material B), water and the reactant material C) to a hydrolysis reaction in the second group of at least one reactor to form a fully or partially hydrolysed reaction material stream; ii-c) subjecting the fully or partially hydrolysed reaction material stream to further reaction in the first group of at least one reactor including esterification reaction to form a reaction material stream C); iii-c) pre-polycondensing of the reaction material stream C) in the third group of at least one reactor to form a pre-polycondensed reaction material stream; and iv-c) final polycondensing of the pre-polycondensed reaction material stream in the final reactor to form PET.

The utility model aims to provide the vertical HPP sterilization equipment. The device comprises a rack and a high-pressure bin, a first oil cylinder which is driven in the horizontal direction is arranged at the bottom of the rack, a lower plug is arranged at the bottom of the high-pressure bin, a stress frame is arranged at the action end of the first oil cylinder, a second oil cylinder which is driven in the vertical direction is arranged at the top of the stress frame, and an installation frame is arranged at the action end of the second oil cylinder. The mounting frame is provided with a third oil cylinder driven in the horizontal direction, a stress top plate is arranged at the action end of the third oil cylinder and matched with the overhead position of the mounting frame, an upper plug is arranged at the bottom of the mounting frame, a supercharger is arranged on one side of the rack, and the output end of the supercharger penetrates through the upper plug through a high-pressure pipe to be communicated with the high-pressure bin. Under the combined action of the first oil cylinder, the second oil cylinder and the third oil cylinder, the high-pressure bin is arranged in the frame body of the stress frame in a matched mode, and the upper plug is matched with the top of the high-pressure bin in a sealed mode. The non-thermal sterilization device is applied to the technical field of non-thermal sterilization in the food and beverage industry.

The present invention refers to a hot melt adhesive composition and relates, in particular, a hot melt adhesive composition for the beverage industry, more specifically, but not exclusively, for the application of labels on polyethylene terephthalate (PET) containers. The hot melt adhesive composition of the present invention has a high acid content, which allows the washing of substrates with an alkaline solution during their recycling process, facilitating the easy removal of labels. Additionally, the hot melt adhesive composition of the present invention exhibits stable adhesion over time, without losing its performance and a high bio-based content on its formulation.

The present utility model discloses a composition for a semi-dry purple yam wine, specifically the variety "Kinampay", which is an endemic variety of purple yam from Bohol, Philippines. The utility model addresses the limited utilization of purple yam in the fermented beverage industry despite its abundance and distinct aroma. The composition comprises 24.97% by weight of purple yam, 49.94% by weight of distilled water, 22.47% by weight of sugar, 1.62% by weight of pineapple juice, and 1.00% by weight of yeast. This formulation is optimized to produce a semi-dry wine with distinct aroma and balanced acidity. The composition undergoes a controlled fermentation process, resulting in a semi-dry purple yam wine that highlights the unique flavor profile of purple yam "Kinampay," offering economic potential for local farmers and sustainable value addition to Bohol's agricultural products.

The invention discloses sweet protein expressed by recombinant bacillus subtilis and application of the sweet protein in rhizoma polygonati milk tea, and belongs to the technical field of bioengineering technology and food. According to the method, a recombinant expression system of the sweet protein is constructed in food-grade microorganism bacillus subtilis, in order to improve the protein expression efficiency of the bacillus subtilis, different signal peptides are further screened, and efficient secretory expression of the sweet protein in the bacillus subtilis is achieved through amino acid mutation optimization. Meanwhile, the sweet protein subjected to recombinant secretory expression is added into the milk tea base containing the polygonatum sibiricum, so that the polygonatum sibiricum sweet protein milk tea which is low in calorie, high in nutritional value and rich in taste is prepared, and application and development of the sweet protein and the polygonatum sibiricum in the field of food and beverage industry are promoted.

The present invention relates to a method for the production and compositions of healthy herbal soft drinks, intended for use in the food and beverage industry. The established production method incorporates new innovative operations such as: herb analysis through simulated trial production; alternating cold with warm processes; long process in herb extraction; fine filtration for a microbiology-free product; high pressure before dispensing; circulating the beverage to saturate with mineral CO2 for carbonated or liquid nitrogen for non¬ carbonated beverages; high-pressure isobaric filling; and cold pasteurization of the bottled product. The herbal soft drink formulations created have a pleasant taste and aroma and do not include refined sugar and preservatives as they contain all-natural components. The beverages have a refreshing and invigorating effect with health benefits due to the selected fruits and herbs, namely: elderflower, fig leaves, green tea, St John's wort, Mursala tea, guar ana, jasmine and lotus, as well as lemon juice, grape juice and apple juice, fig, peach, pomegranate, black cumin and black carrot.

A method and system for automatically detecting a malfunction of a device in the food industry or the beverage industry, in particular for predictive maintenance. By means of a digital twin of the device, simulation data are produced for a plurality of malfunctions. Subsequently, a machine learning algorithm is trained on the basis of the simulation data and the plurality of malfunctions. The trained machine learning algorithm is then used to detect a malfunction of the device on the basis of operating data of the device. A method and system for determining an optimized production plan for the production of one or more products by means of one or more production lines in the food industry or the beverage industry.

The invention relates to a computer-implemented method and computer-readable medium for optimizing a machine line setup, particularly for machine line setups in the food and / or beverage industry. The technology disclosed herein comprises providing an input mask for input parameters for the formal description of a machine line model. The input mask is supported by a generative AI model that, for example, prompts the user for parameters in a dialog box. The input parameters can include boundary conditions and specific requirements entered by a user. Furthermore, the method includes generating an initial set of specific optimization goals based on the input parameters. The generative AI model can then transform the input parameters into the specific optimization goals.These optimization goals can then be used to create a solution using a solver. The solver uses a formal knowledge base and specific optimization goals to create at least one possible layout concept for the machine line and to calculate the layout concepts based on the optimization goals and logical rules.

The utility model highlights the utilization of purple yam, locally known as "ube", specifically the variety "Kinampay," which is a a uniquely aromatic variety endemic to the Province of Bohol, Philippines. This invention addresses the limited application of purple yam in the fermented beverage industry despite its abundance in the region. The process involves storing the purple yam for 20-30 days, inspecting, washing, sanitizing, cutting it into halves, steaming, cooling to room temperature, and blending with water, sugar, and pineapple juice. The mixture then undergoes primary fermentation between 48 to 72 hours under aerobic conditions, followed by secondary fermentation for 30 to 45 days under anaerobic conditions. After 30 to 45 days, the mixture is siphoned into new containers to separate the liquid and solid components. The said mixture was then allowed to aged for at least 3 more months and racking was done every month which is achieved by transferring the liquid components asceptically to a clean container. This innovation offers a novel approach to purple yam utilization, providing economic opportunities for local farmers by expanding market applications and promoting sustainable livelihoods.