4426 results about "Brewing" patented technology

The invention relates to ice wine yeast with high fermentation activity and outstanding aroma-producing characteristics and application thereof. The ice wine yeast is yeast (Saccharomyces cerevisiae) YSL16010, and the bacterial strain has been preserved in China General Microbiological Culture Collection Center on April 18, 2016, with a preservation number of CGMCC No.12349. The bacterial strain YSL16010 is obtained by separating and screening Vidal grapes from a Huanren producing area of Liaoning at a temperature of 16 DEG C in a natural fermentation process, and the ice wine wine-making yeast having good making characteristics and highly producing esters is obtained through a series of screening and identifications and small pilot scale fermentation. The ice wine wine-making yeast YSL1610 highly producing esters is used for fermenting and producing ice wine, so that the yield of volatile acid is effectively controlled while the standards of the grape wine producing countries can be met, and therefore, the content of aromatic compounds such as esters is remarkably increased. The bacterial strain can be applied to ice wine brewing industry, and can play an important role in improving the quality of the ice wine and bringing advantages of the grape producing areas into play.

The invention discloses a formula for brewing fen-flavor liquor by replacing peas with mung beans and a brewing method, and relates to the field of liquor brewing, the fen-flavor liquor is composed of yeast and sorghum, the mass percentage of the sorghum to the yeast is 100: 20-25, the yeast comprises barley, peas and mung beans, and the yeast comprises, by mass, 58-65% of barley, 30-35% of peas and 5-10% of mung beans. The starch content of sorghum is not less than 70%. According to the formula for brewing the fen-flavor liquor by replacing peas with the mung beans and the brewing method, the mung beans are added, so that a liquor body is endowed with rounded and mellow taste experience while keeping the elegant and pure style of the traditional fen-flavor liquor; the special plant faint scent of the mung beans is also in delicate flavor synergy with vanillin and other substances of the pea source, so that the finished wine has the sensory characteristics of being clear but not light and mellow but not strong, the degree of dependence on high-price peas can be effectively reduced by introducing the mung bean raw material, and the raw material purchasing cost of per ton of wine is directly reduced.

The invention relates to the technical field of beer brewing monitoring, and discloses an intelligent monitoring system and method for a beer brewing process. The method comprises the following steps: acquiring real-time production data in a beer brewing process, wherein the real-time production data comprises raw material parameters, fermentation environment parameters and equipment operation parameters; then, based on the raw material parameters and the fermentation environment parameters, key process indexes of the current brewing stage are identified, and monitoring areas of the beer brewing process are divided according to the key process indexes; and finally, according to the equipment operation parameters and the monitoring areas, constructing a multi-dimensional monitoring network of the beer brewing process, and collecting dynamic process data of each monitoring area through the multi-dimensional monitoring network. According to the method, the whole brewing process can be comprehensively covered, monitoring key point dynamic adjustment is achieved, a multi-dimensional monitoring system is constructed, the problems of traditional monitoring data fragmentation, monitoring blind areas and the like are solved, the brewing process is accurately controlled in an assisted mode, and the modern beer brewing production requirement is met.

The coffee extraction device comprises a main machine and a brewing mechanism connected to the main machine, a grinding mechanism is arranged in the main machine, and coffee beans entering a grinding cavity are ground into powder through a grinding cutter; the powder pressing mechanism is located above the brewing mechanism and reciprocates along the Z axis under the action of a first driving component; a water supply mechanism; the powder pressing mechanism further comprises a powder pressing device, and the powder pressing device and the brewing mechanism are combined to form a powder pressing channel capable of containing a powder pressing assembly. The powder pressing assembly is movably arranged in the powder pressing device and reciprocates along the powder pressing channel; the powder pressing assembly has a powder pressing stroke and a reset stroke in opposite directions in the powder pressing channel; a sensing device is arranged on the side portion of the powder pressing channel, electrically connected with a circuit system in the main machine and used for sensing the position of the powder pressing assembly and activating when sensing that the powder pressing assembly is in the reset stroke so as to switch on the circuit system in the main machine and supply water to the brewing mechanism.

The invention relates to the technical field of microorganisms and particularly discloses bacillus velezensis for producing tetramethylpyrazine and application of the bacillus velezensis, the preservation number of the strain is CCTCC NO: M20232058, and the bacillus velezensis is obtained by separating and purifying from high-temperature Daqu of Maotai-flavor liquor in the liquor industry of Jin-brand Maotai Town in Guizhou. The bacillus velezensis disclosed by the invention can produce 1875.4 mg / L of tetramethylpyrazine by performing shake flask fermentation on a liquid culture medium for 7 days, and the tetramethylpyrazine can reach 4810.8 mg / L by optimizing a culture medium formula and culture conditions. The bacillus velezensis is applied to small-scale brewing of Maotai-flavor liquor, the content of tetramethylpyrazine in the Maotai-flavor liquor reaches 34.5 + / -1.4 mg / L and is increased by 325.93% compared with a contrast, and the bacillus velezensis can be used for increasing the content of tetramethylpyrazine in the Maotai-flavor liquor.

Various illustrative systems, devices, and methods for beverage machines are provided. In one exemplary implementation, a system includes a portafilter and a plurality of baskets. The portafilter is configured to be removably coupled to an espresso machine. The plurality of baskets each define a filter, each is removably receivable in the portafilter, and each is configured to hold coffee grounds. The plurality of baskets including a first basket, a second basket, and a third basket. The third basket has a volume that is about 105 mL to 135 mL. The third basket is configured to permit brewing of a beverage using pressurized and unpressurized brewing methods.

Various illustrative systems, devices, and methods for beverage machines (e.g., coffee machines, espresso machines, etc.) are provided. In general, an espresso machine is configured to brew and dispense espresso. In one exemplary implementation, a system includes a boiler, a temperature sensor, a water outlet, a plumbing system, a housing, a controller, and a memory. The temperature sensor is configured to measure a temperature of the boiler. The plumbing system is configured to deliver water from the boiler to the water outlet. The housing includes a reservoir coupled thereto and configured to contain a cleaning liquid therein. The memory stores instructions that, when executed by the controller, cause the controller to perform operations including measuring a temperature of the boiler, comparing the temperature of the boiler to a predetermined temperature, operating the pump, and terminating the operation of the pump.

The invention relates to the technical field of liquor brewing process optimization, and discloses a Maotai-flavor liquor process optimization method based on big data analysis. The method comprises the following steps: establishing a dynamic knowledge graph covering the whole process of raw material treatment, starter propagation, stacking fermentation, fermentation in a cellar, distillation, aging and blending; receiving real-time production data streams including temperature, humidity, microbial quantity and raw material components; matching the data stream with the knowledge graph to identify an abnormal process node; generating a process correction path containing a parameter adjustment amount and an execution time sequence for each abnormal node; and finally, an overall optimization scheme is formed through integration. According to the method, systematization and computability of process knowledge are realized through the dynamic knowledge graph, and the precise and collaborative regulation and control instruction is generated based on data driving, so that the dependence on traditional experience is overcome, and the accuracy of process control and the stability of product quality are improved.

The present invention relates to the technical field of coffee. Disclosed are a coffee cup preparation method and a portable coffee powder brewing method. The coffee cup preparation method comprises the steps of: S1, preparing materials; S2, quantitatively filling coffee powder into a coffee cup; S3, press-fitting a filter cloth in place, heating a cloth press head for 0.5-1 second, and turning the edge of the filter cloth upward to be in hot-melt connection with the coffee cup; S4, press-fitting a sealing membrane in place, heating a membrane press head for 0.5-2 seconds, and turning the edge of the sealing membrane upward to be in hot-melt connection with the coffee cup; and S5, ending the preparation. The portable coffee powder brewing method comprises the steps of: a, tearing off a sealing membrane; b, adding hot water to submerge and soak a filter cloth; c, rotating a cup body left and right to form espresso-like coffee; and d, continuing adding water to the height above three-quarters of the cup body to form drinkable coffee. The coffee cup of the present invention is easy to carry, can be used anytime and anywhere, and is stackable, so that space for packaging, transportation and storage of coffee cups is saved, greatly reducing the packaging, transportation and storage costs of coffee cups and contributing positively to society.

The invention discloses a method for increasing the content of pyrazines and 2, 3-butanediol substances through high-temperature Daqu micro-ecological regulation and control, and belongs to the technical field of microbial food processing. The invention discloses a method for improving the content of pyrazines and 2, 3-butanediol substances through micro-ecological regulation and control of high-temperature yeast for making hard liquor, and the method comprises the following steps of: combining and inoculating strains, namely bacillus subtilis CGMCC (China General Microbiological Culture Collection Center) 10830, bacillus velezensis CGMCC 7044 and bacillus licheniformis CGMCC 20675, into wheat flour according to a proportion to prepare the high-temperature yeast for making hard liquor. According to the invention, not only are the contents of pyrazine substances and 2, 3-butanediol increased, but also the abundance of beneficial microorganisms such as bacillus, thermophilic fungi and the like is remarkably improved, and a good saccharification fermentation agent is provided for brewing high-quality white spirit.

The invention provides a Baijiu brewing process simulation method and system, and the method comprises the steps: constructing a metabolic network model of a flavor synthesis path in a Baijiu brewing process, initializing the boundary condition of the metabolic quantity in the metabolic network model, and carrying out the flux balance constraint of the metabolic path of a target flavor substance according to the boundary condition, obtaining the constraint flux of the metabolic pathway of the target flavor substance, and further calculating the metabolic flux distribution of the target flavor substance in the white spirit brewing process; determining a reaction rate constant of each process parameter combination according to the concentration gradient characteristic and the spatial distribution characteristic of the concentration change information of the target flavor substance; and performing metabolism simulation on the brewing reaction of the target flavor substance according to the metabolic flow distribution and each reaction rate constant, outputting the metabolic quantity of the target flavor substance under each process parameter combination, and further screening the brewing process parameters of the target flavor substance. Based on the scheme, multi-parameter metabolism simulation of a flavor substance synthesis path in a white spirit brewing process can be realized.

The utility model discloses a brewing sampling device for producing pleurotus ostreatus tea, which comprises a base, a central seat is arranged in the middle of the base, and a heating module is arranged at the top of the central seat; the brewing container is detachably installed on the center base, a top cover is detachably installed on the top of the brewing container, and an exhaust pipe is arranged on the top cover; the output pipe is arranged on one side of the brewing container, the output pipe is communicated with the interior of the brewing container, the output pipe is of an L-shaped structure, and a control valve used for controlling the output pipe to be connected and disconnected is arranged on the output pipe. According to the pleurotus ostreatus tea brewing device, the brewing container, the annular rotating frame and other structures are arranged, pleurotus ostreatus tea can be brewed through the brewing container, and after brewing, the output pipe can be controlled to be conducted and output samples based on the control valve, and the samples are received by the sampling container; the driving part works to drive the annular rotating frame to rotate, so that a plurality of sampling containers are used for sampling, and the efficiency and the practicability are improved.

An oak stick for a wine barrel comprises a connecting end, an oak end socket and a plurality of oak stick bodies, the oak stick bodies are sequentially and movably connected between the connecting end and the oak end socket, the oak end socket and the oak stick bodies, any two adjacent oak stick bodies and the oak stick bodies and the connecting end are all detachably connected with oak auxiliary blocks, and the oak auxiliary blocks are detachably connected between the oak stick bodies and the connecting end socket. A vent hole is formed in the connecting end in a penetrating mode, a communicating hole is formed in each oak rod body in a penetrating mode, an auxiliary hole is formed in the oak auxiliary block, and the vent hole is communicated with each communicating hole through the auxiliary hole. When wine with different tastes needs to be brewed, the oak stick and the oak block can be detached and replaced at any time, the brewing process is simplified, and the brewing cost is saved.

A portable coffee machine comprises a machine body and a drinking cup, the machine body comprises a machine shell and a driving mechanism arranged in the machine shell, the machine body is detachably connected with a bean grinding assembly or a water injection assembly, and the bean grinding assembly is in transmission connection with the driving mechanism; the powder extraction cup is detachably arranged in the drinking cup, and the drinking cup is detachably connected with the bean grinding assembly or the water injection assembly; the bean grinding assembly is used for grinding coffee powder and conveying the coffee powder into the extraction powder cup; the water injection assembly is used for injecting water into the extraction powder cup for extraction. The bean grinding assembly comprises a grinding bin detachably connected with the machine shell, an outer tool bit is fixedly arranged in the grinding bin, an inner tool bit matched with the outer tool bit is rotationally arranged in the outer tool bit, and the inner tool bit is connected with a first rotating shaft. The upper end of the first rotating shaft is in transmission connection with the driving mechanism; and the lower end of the first rotating shaft is connected with a powder distributor. The portable bean grinder has the advantages of being capable of grinding beans and brewing and portable.

The utility model relates to the technical field of beer brewing, in particular to a malt beer brewing saccharifying device with extrusion recovery, which comprises a heating tank, a filtering mechanism, a lifting mechanism and a collecting mechanism. The filter mechanism horizontally slides through an inclined plate and a filter screen to strip filter residues; the lifting mechanism is installed at the upper end of the filter box and comprises a pressing plate, the pressing plate is connected to the interior of the filter box in a sliding mode, and the pressing plate vertically extrudes filter residues on the filter screen at the pressure intensity of 0.2-0.5 MPa; the collecting mechanism is installed at the lower end of the baffle and comprises a collecting box capable of sliding horizontally, and filter residues are collected in a centralized mode for subsequent treatment. Liquid in the filter residues can be effectively recycled, the cleaning process is simplified, the working efficiency of equipment is improved, and the problem that the filter residues are inconvenient to discharge is solved.

The invention discloses an efficient baijiu brewing method based on a microbial fermentation technology, and belongs to the technical field of baijiu brewing. The efficient baijiu brewing method comprises the following steps: (1) preparing chitosan-sodium alginate composite microspheres; (2) immobilizing bacillus siamensis, candida utilis and pediococcus acidilactici in the chitosan-sodium alginate composite microspheres to obtain an immobilized microbial carrier; (3) adding the immobilized microbial carrier into a white spirit fermentation pit, and controlling the fermentation temperature to be 23-30 DEG C for fermentation; (4) controlling the fermentation process in stages, including an initial stage, a middle stage and a later stage; and (5) after fermentation is completed, distilling and ageing to obtain the finished product white spirit. According to the invention, a remarkable technical breakthrough is realized on the basis of a traditional white spirit brewing process, and a new thought is provided for technical upgrading of the white spirit industry.

The utility model relates to a hook claw type coffee machine brewing device which aims at solving the problems of poor stability, long stroke, high cost and large size which are easily caused by screw part connection and gear assembly top structure design of the existing similar products. The brewing device is characterized in that guide grooves are symmetrically formed in the two sides of a threaded section at a screw assembly of the brewing device, a deep groove is formed in one end of a brewing base assembly of each guide groove, a shallow groove is formed in the guide groove at the threaded section of the screw assembly, and the other end of a hook of a hook claw assembly bends towards the inner side of a hook head and is provided with a roller. Hook heads of the hook claw assemblies respectively keep one ends of the hook heads open outwards under the action of torsional springs, bent heads at the other ends of the hook heads abut against the outer diameter of the screw assembly, and meanwhile positioning columns on the two sides of a center hole in the shell are inserted into guide grooves in the two sides of a threaded section of the screw assembly to be positioned and move up and down. When the screw assembly is screwed into the brewing barrel under the action of the stepping motor, the rolling wheel is located in the shallow groove, and the hook head of the hook is correspondingly buckled with the hook head groove in the outer flanging position of the barrel opening of the brewing barrel in shape.

The invention provides infant rapid brewing rice flour based on enzymolysis and superfine water grinding and a preparation method thereof, and belongs to the technical field of food processing. Rice is subjected to raw material differential temperature pretreatment and multi-stage hydration pulping, and a stable three-dimensional microscopic network structure with starch particles as filler and soluble protein and colloid as a continuous phase is constructed; then, food-grade lactic acid bacteria pre-fermentation is combined with sequential action of various enzymes, and starch and protein are subjected to mild directional hydrolysis under the condition of simulating dynamic pH of gastrointestinal tract digestion, so that the nutritional and digestible infant healthy rice flour is prepared, and the problems that the rice flour is easy to agglomerate, non-uniform in dispersion and low in nutritional value during brewing are solved. The digestion and absorption efficiency of macromolecular nutrient components such as starch and protein is relatively low, and the nutrition and flavor of the product mainly depend on exogenous addition, so that the naturalness and functionality are insufficient. The rice flour disclosed by the invention has excellent reconstituability and nutrient absorption rate, and is suitable for being used as a healthy nutritional complementary food for infants of 6-36 months.

The invention relates to the technical field of nourishment detection, and discloses a system and a method for detecting enzymolysis reaction components of brewing nourishment. The method comprises the following steps: collecting dynamic data such as an enzyme activity value, a substrate concentration value and a product generation rate value in an enzymolysis reaction process in real time through a multi-source sensor; performing multi-modal feature fusion processing on the dynamic data to generate an enzymolysis reaction feature vector; classifying enzymolysis reaction state categories based on the feature vectors, and dynamically adjusting detection parameter thresholds according to different state categories; and according to the deviation value between the real-time reaction state and the parameter threshold value, correcting an enzymolysis reaction process control instruction by adopting a nonlinear optimization algorithm. According to the method, the dynamic state of the enzymolysis reaction can be captured in real time, accurate detection of enzymolysis reaction components and reasonable regulation and control of the reaction process are achieved through multi-dimensional data fusion and dynamic adjustment, and the method is suitable for efficient detection of the enzymolysis reaction of the brewing nourishment.

The application discloses a brewing method of umami sauce containing taste nucleotide, relates to the technical field of the soy sauce brewing method, and aims to solve the problem that the current brewing process cannot well balance freshness, aroma and mellow feeling. First, a plurality of strains are coupled to ferment to prepare a basic mother oil containing high nucleotide, and then the mother oil is mixed with the soy sauce brewed by the conventional process after UHT sterilization and is aged, so that the umami sauce containing the taste nucleotide is obtained.

The invention mainly relates to the technical field of spectral analysis, and provides a white spirit brewing spectral analysis method and system based on a multi-modal large language model in order to efficiently and accurately obtain white spirit brewing information according to multi-modal spectral data of all links of white spirit brewing. The method is characterized by comprising the following steps of: collecting multi-mode spectrum data including gas chromatography data, infrared spectrum data and Raman spectrum data in each link of white spirit brewing; converting the multi-modal spectral data and the natural language instruction into a feature embedding vector which can be recognized by a large language model to train the large language model which is finely adjusted based on professional knowledge in the field of white spirit, and receiving a question of a user in a natural language instruction form by the trained large language model; wine making analysis tasks such as flavor compound identification, key microorganism detection, fermentation state evaluation and base wine quality grading are carried out, and finally analysis results and wine making process optimization suggestions are output in a natural language form, so that the accuracy and efficiency of spectrum data interpretation in the white wine making process are improved.

The utility model provides a refrigerator, belongs to the technical field of refrigeration equipment, and aims to solve the technical problem of low cold extraction efficiency of related refrigerators on drinks such as coffee. The refrigerator comprises a refrigerator body, a door body, an extraction device and a pressure device, the pressure device is arranged on the door body, the extraction device is placed on the rear wall of the door body, and the pressure device can be matched with a cup cover of the extraction device and suck air in the air cavity and the extraction cavity, so that brewing liquid in the outer cup enters the extraction cavity through the powder bin, and the volume of the brewing liquid making contact with coffee particles in the powder bin in unit time is increased; and the extraction efficiency of the brewing liquid on coffee is improved. And when the brewing liquid with a certain height exists in the extraction cavity, the pressure device can also inject air into the gas cavity and the extraction cavity through the air holes, so that the speed that the brewing liquid in the extraction cavity flows back to the liquid storage cavity is increased, and the coffee extraction efficiency of the brewing liquid is further improved.

The invention relates to the technical field of microorganisms, in particular to saccharomyces cerevisiae CEC NRI16 and application thereof. The invention provides Saccharomyces cerevisiae CEC NRI16, which is used for wine brewing, can significantly improve the variety aroma and the content of ester substances and terpene substances in dry white wine, especially can promote the generation of ethyl acetate, isoamyl acetate, ethyl hexanoate, ethyl caprate and linalool, reduces the generation of isoamyl alcohol, and improves the yield of wine. The grape wine presents richer fragrance of green fruits such as pears and apples and fragrance of flower fragrance such as violet and roses, and the raw and green taste is effectively reduced. The yeast strain is strong in fermentation capacity and excellent in fermentation performance, and has great value in the aspects of maintaining the typicality of grape wine varieties and enhancing flavor characteristics.

The invention relates to a coffee machine and belongs to the field of household appliances. A coffee maker comprises a shell assembly, a coffee maker body, a coffee maker body, a coffee maker body and a coffee maker body. The bean grinding machine is arranged on the shell assembly; the water path assembly is arranged on the shell assembly; the pressurizing brewing device is detachably arranged on the shell assembly and can move along the guide cavity; a power assembly; the pressurizing brewing device and the bean grinder are arranged adjacently, and the pressurizing brewing device is in transmission connection with the power assembly. According to the coffee machine, the pressurizing brewing device is detachable and can move along the guide cavity, so that a user can easily take down the pressurizing brewing device for cleaning and maintenance, and the use convenience and sanitation are improved. The power assembly is located at the cavity bottom of the guide cavity and provides power for the pressurizing brewing device, and stability and consistency of coffee brewing are guaranteed.

The invention discloses a cellar structure for baijiu brewing and a construction method, and belongs to the technical field of baijiu brewing. The cellar structure comprises a cellar, the cellar comprises a bottom and four side walls, the bottom is provided with a base structure, the center of the upper surface of the base structure is provided with a yellow water collecting pit, and the upper surface of the base structure is further provided with a water collecting ditch; the water collecting ditch extends from the peripheral side of the upper surface of the base layer structure to be communicated with the yellow water collecting pit, and the bottom of the water collecting ditch inclines downwards towards the yellow water collecting pit; cellar walls are arranged on the peripheral sides of the water collecting ditch and the yellow water collecting pit, the cellar walls are higher than the upper surface of the base layer structure, permeation gaps are formed in the cellar walls, the water collecting part comprises the water collecting ditch and the yellow water collecting pit which are communicated with each other, and the upper surface of the base layer structure inclines downwards from the cellar mud part to the water collecting part; the pit mud part is filled with a pit mud layer, the pit mud layer is flush with the upper end of the pit wall, and the permeation gap is used for enabling yellow water of the pit mud layer to permeate into the water collecting part; an opening in the upper side of the water collecting part is covered with a filter plate; according to the whole scheme, the cellar dripping efficiency is improved while the quality and flavor of Baijiu are guaranteed.

The invention relates to the technical field of liquor brewing equipment, in particular to an automatic steamer discharging device which comprises a rack, a steamer pot, a heating mechanism, a moving frame, a bottom pot and a material receiving device, the steamer pot comprises a pot cover and a pot body fixedly arranged on the rack, and a net-shaped discharging door is arranged at the lower end of the pot body; the heating mechanism comprises a heating pipe set arranged below the pot body, the heating pipe set extends upwards to form a connecting pipe, and the connecting pipe rotates to avoid a discharging area below the net-shaped discharging door. The moving frame is connected to a guide rail fixedly connected with the rack in a sliding manner, and the moving track of the moving frame passes through the lower part of the pot body; the bottom pot is arranged on the movable frame in a lifting manner; when the bottom pot is in butt joint with the bottom of the pot body, the heating pipe set is located in the liquid in the bottom pot; and the material receiving device moves to a discharging area below the net-shaped discharging door and receives the material grains falling from the interior of the pot body. According to the automatic steamer discharging device, the pot body is kept fixed, only the bottom pot needs to be moved away after descending, the heating pipe set is rotated away, time and labor are saved, and efficiency is high.

The invention relates to a residue pressing method and device of an intelligent coffee machine, electronic equipment and a storage medium. The method comprises the following steps: in a coffee extraction stage, controlling a first piston and / or a second piston to extrude coffee powder according to first pressure information to form coffee powder; under the condition that extraction is completed, the first piston and / or the second piston are / is controlled to conduct secondary extrusion treatment on the coffee powder cake obtained after extraction according to second pressure information, and a coffee ground cake is generated; the second pressure in the second pressure information is greater than or equal to the first pressure in the first pressure information; the thickness of the coffee ground cake is smaller than that of the extracted coffee powder cake; and under the condition that the coffee ground cake meets the preset discharge condition, the coffee ground cake is controlled to be discharged from an outlet of the brewing cylinder. According to the technical scheme provided by the invention, loose coffee grounds can be prevented from being broken, adhered to the inner wall of the brewing cylinder or blocking the grounds discharging channel in the discharging process, the manual cleaning frequency is greatly reduced, and the self-cleaning capability of the equipment is improved.

The utility model discloses a screw type sealing mechanism for powder feeding and a powder brewing machine, the sealing mechanism comprises a machine body and a powder box assembly, the powder box assembly comprises a powder storage box and a guide pipe, and the guide pipe is respectively provided with a powder inlet and a powder outlet; a powder outlet screw rod is arranged in the guide pipe, and the powder outlet screw rod rotates and extrudes powder out of the powder outlet; the sealing bottom cover is arranged at the bottom of the guide pipe; a powder falling opening communicated with the powder outlet and a sealing piece are arranged on the sealing bottom cover; the sealing bottom cover is further provided with a first transmission piece. In addition, the sealing device further comprises a first driving device and a second driving device, the output end of the first driving device is in transmission with the first transmission piece, and the output end of the second driving device is in transmission with the sealing piece. Therefore, the lower plane type sealing is adopted, so that the opening angle between the powder outlet and the powder falling opening is 180 degrees, and powder falling is smoother; in addition, the second driving device is independently arranged to drive the sealing piece to rotate, and the overall structure of the powder box assembly is simplified.

The application provides a smart pit mud covering system and belongs to the technical field of wine brewing equipment. The system comprises a mud storage box and a paving mechanism arranged at the lower side of the front end of the mud storage box. The paving mechanism comprises a fixing frame arranged at the lower side of the front end of the mud storage box. An electric push rod is arranged in each of the horizontally symmetrical mounting ports at the front end of the fixing frame. A connecting plate is arranged between the extension ends of the two electric push rods. A guide rod is slidably connected to each of the symmetrical sliding ports at the four corners of the connecting plate. A pressing plate is arranged between the lower ends of the four guide rods. Springs are arranged at the four corners of the upper surface of the pressing plate. The springs are movably sleeved with the outer portions of the vertically adjacent guide rods, respectively. The paving mechanism makes the kiln mud dense and compact, with uniform thickness, reduces the gaps generated during the covering of the kiln mud, greatly improves the paving and pit sealing effects, quickly spreads the kiln mud at the slot, and realizes efficient and automatic kiln mud covering operation.

The invention provides a reset mechanism and a coffee maker, the reset mechanism is applied to a brewing assembly, the brewing assembly comprises a brewing cup, a brewing push rod and a connecting pressing rod, and the reset mechanism comprises a power support; the reset power source is arranged on the power bracket; the rotary pressing rod is provided with a first end and a second end which are oppositely arranged, the first end is connected with the reset power source and is driven by the reset power source to rotate, and the rotary pressing rod is provided with a first guide sliding groove in the direction from the first end to the second end of the rotary pressing rod. According to the reset mechanism, automation of the reset action of the brewing push rod is achieved, and the stability and accuracy of operation of the brewing assembly are improved. Brewing and resetting each time can be accurately completed, and the working efficiency of the brewing assembly is improved.