205 results about "Fruit Flavor" patented technology

The invention discloses a cigarette blasting bead based on pericarpium citri reticulatae series flavor and application thereof, and relates to the technical field of cigarette auxiliary products, the cigarette blasting bead is of a three-layer microencapsulation structure which comprises an inner layer, a middle layer and an outer layer, due to the design of the three-layer microencapsulation structure, the pericarpium citri reticulatae flavor, the fruit flavor and the flower flavor are not simply overlapped, and the taste of the cigarette blasting bead is improved. In the smoking process, fresh fragrance of the dried orange peel in the early stage opens taste perception, rich taste is added into fruit fragrance in the middle stage, the overall flavor level is improved through flower fragrance in the later stage, the three flavors are continuously blended in the oral cavity and the nasal cavity, and the lasting degree of the flavors is greatly prolonged. According to the invention, a consumer can feel the compound flavor in the whole smoking process, and the fused flavor can still be remained in the oral cavity for a period of time after smoking is finished, so that a long aftertaste is brought, and the sensory experience of the consumer is greatly improved.

The invention discloses fruity sauce containing probiotic blasting beads and a preparation method of the fruity sauce, and relates to the technical field of jam processing. The strawberry ice cream comprises the following raw materials in parts by mass: 25 to 30 parts of diced strawberries, 15 to 18 parts of nata de coco, 28 to 33.6 parts of white granulated sugar, 9 to 10.8 parts of deionized water, 0.1 to 0.3 part of citric acid, 0.1 to 0.12 part of konjaku flour, 0.2 to 0.24 part of calcium lactate, 0.1 to 0.12 part of sodium carboxymethyl cellulose, 2.5 to 0.3 part of modified starch and 20 to 24 parts of probiotic blasting beads. Due to the addition of the probiotic blasting beads, the intestinal flora regulating and immunity enhancing capabilities of the fruity sauce are effectively improved; due to the introduction of the modified starch, the blast bead breakage-proof capability and the storage stability of the fruity sauce are improved. Therefore, the method has a wider application prospect.

The invention discloses breeding equipment and method for improving the content of beneficial flavor substances in freshwater fish muscles, the breeding equipment comprises a freshwater fish breeding box, a fish feed feeding mechanism, an oxygenation assembly and a hydrogen increasing assembly, the fish feed feeding mechanism comprises a stirring box, a stirring assembly and a blowing assembly, the stirring box is installed above the freshwater fish breeding box, the stirring assembly is installed in the stirring box, and the blowing assembly is installed in the stirring box; the device is novel in structural design and convenient to operate, uniform feeding can be achieved, meanwhile, the oxygen content and the hydrogen content in a culture water body can be adjusted, the oxygen content and the hydrogen content in the culture water body can be adjusted, the oxygen content and the hydrogen content in the culture water body can be adjusted, and the device is convenient to operate and high in practicability. Wherein the hydrogen can improve the content of flavor substances in back muscles and abdominal muscles of the freshwater fish, and the flavor substances mainly enrich sweet taste, fruit taste and flower fragrance.

The invention relates to the technical field of beer preparation and processing, in particular to lemon beer and a preparation method thereof. The method specifically comprises the following steps: (1) performing enzymolysis on lemon pomace, filtering, and drying to obtain enzymolysis lemon pomace; (2) mixing wort, humulus lupulus and the enzymolyzed lemon pomace obtained in the step (1), decocting, and filtering to obtain a to-be-fermented liquid; (3) inoculating beer yeast into the to-be-fermented liquid obtained in the step (2), and fermenting to obtain beer fermentation liquid; (4) performing mixed fermentation on the to-be-fermented liquid obtained in the step (2), the enzymolysis lemon pomace obtained in the step (1) and zymophyte to obtain lemon fermentation liquid; and (5) mixing the beer fermentation liquor obtained in the step (3) with the lemon fermentation liquor obtained in the step (4) to obtain the lemon beer. The lemon beer prepared by the method disclosed by the invention has obvious lemon fruit flavor and fragrance, is good in taste, mellow in bouquet taste, pure in wine body and free from peculiar smell, and is suitable for people of all ages to drink.

The invention provides a soak solution for apple storage and application of the soak solution in apple storage, and belongs to the technical field of fruit preservation. The soaking solution is an organic calcium solution; the concentration of the organic calcium solution is 20g / L-40g / L. The organic calcium is used as the soaking solution, so that the total calcium content in the apple peel can be increased, no peculiar smell is left on the fruit, and the fruit flavor is not influenced.

The invention relates to the field of tea tree cultivation, and discloses a method for improving the quality of flower and fruit aroma black tea in a plant factory, which comprises the following steps: (1) selecting Jinguanyin tea seedlings planted in the plant factory for 4 years as test materials, after field planting, combining 400-499nm blue light (22-25%), 600-699nm red light (50-51%) and 700-788nm red light (24-28%) in the whole tea tree cultivation period, the light intensity is 200-400 [mu] mol / m < 2 >. S, and the photoperiod is 12-14 h / d; (2) 3 days before harvesting, based on a cultivation period spectrum, increasing 320-399 nm ultraviolet UVA (3-7%) for combined use, the light intensity being 150-400 [mu] mol / m < 2 >. S, the light period being 10-14 h / d, the planting environment day and night temperature being 26-28 / 18-20 DEG C, and the humidity being 60-70%; and (3) performing subsequent conventional black tea making process on the harvested fresh tea leaves to obtain the flower and fruit flavor black tea, wherein the standard of the picked tea leaves is one bud and two leaves and one bud and one leaf. Through the light regulation and control technology, the obtained black tea is rich in flower and fruit fragrance and mellow and sweet in tea taste, meanwhile, the bitter taste of the black tea is reduced, and therefore the quality of the black tea is improved.

The invention discloses a preparation method of a fermented coffee pericarp fruit juice beverage. The coffee pericarp and the fruit juice are used as raw materials and are sequentially fermented by two strains, so that on the premise that the content of chlorogenic acid in the beverage is relatively high, the acerbity of the coffee pericarp is reduced, and the content of flavor substances with fruit flavor, flower flavor and the like is increased, so that the beverage not only has rich coffee flavor and fruit flavor, but also has soft ethanol flavor; the coffee pericarp is mellow and smooth in taste, meets diversified taste requirements of consumers, and provides a new thought for further development and utilization of coffee pericarp.

The invention discloses a preparation method of fermented coffee pericarp tea, and belongs to the technical field of fermented plant beverage processing. The preparation method comprises the following steps: cleaning fresh coffee peel, and carrying out color protection and oxygen protection; a fermentation strain is inoculated into a fermentation substrate with the sugar degree of 6-degree Brix, the mass ratio of the fermentation strain to the fermentation substrate is 1: (150-250), fermentation culture is conducted for 20-28 h at the temperature of 15-30 DEG C, and a fermentation mother solution is prepared for use. Diluting the fermentation mother liquor by 250-350 times, adding the diluted fermentation mother liquor into the pretreated coffee pericarp, sealing, soaking and fermenting at 15-25 DEG C for 12-96 hours, and controlling the sugar degree range to be 6-10 degrees Brix and the alcohol content to be less than 3% during fermentation; and separating the fermented coffee pericarp from the fermentation liquid, rolling, and drying until the water content is less than 12%. The method can effectively remove the astringent taste of the coffee pericarp tea, increase the richness of the flavor and taste of the pericarp tea, improve the increase of beneficial components in the coffee pericarp and the production of new metabolism, retain the original fruit flavor of the coffee pericarp and newly increase the product value of functional components, and realize the high-valued utilization of the coffee pericarp.

The invention discloses heavy mint flavored essence prepared from a eutectic long-acting cooling agent and application of the heavy mint flavored essence in heating cigarettes. The heavy mint flavored essence comprises the following components in parts by weight: 20.0-40.0 parts of the eutectic long-acting cooling agent; 20.0 to 30.0 parts of a tobacco original aroma enhancer; 5.0 to 10.0 parts of a fruit flavor enhancer; 2.0 to 5.0 parts of a flower fragrance enhancer; and 15.0 to 53.0 parts of a solvent. According to the essence preparation method, the problems that a traditional cooling agent is low in solubility and high in perfuming proportion during cigarette heating are solved by using the eutectic long-acting cooling agent. According to the method, the use efficiency of the cooling agent is improved, the use amount of the solvent is reduced, the smoking quality of cigarettes is improved, and the sensory experience of consumers is enhanced. In addition, the preparation process of the essence is simple, large-scale production is easy, and the requirements of the market for novel tobacco products can be met.

The invention relates to the technical field of essence preparation, in particular to a compound fruity essence formula and a processing technology thereof.The mixing equipment capable of sampling and taking materials comprises a material storage barrel, a stirrer is installed in the material storage barrel, a feeding port is fixed to the top face of the material storage barrel, a partition plate is fixed to the inner wall of the material storage barrel, and a rotating disc is rotationally connected to the top face of the partition plate; a first material leakage opening and a second material leakage opening are formed in the surface of the rotary disc and the surface of the partition plate correspondingly, a spiral material conveying shaft is rotationally connected into the second material leakage opening, and a material storage pipe is arranged below the partition plate. The compound fruit-flavored essence formula and the processing technology thereof have the beneficial effects that after the supporting frame which can be selectively installed is arranged at the bottom of the storage barrel, the rotating disc is driven to rotate until the first material leakage opening corresponds to the second material leakage opening, raw materials in the mixing process fall into the storage pipe to be temporarily stored, and after the lifting frame is pushed upwards to drive the plug to be inserted into the storage pipe, the raw materials can be stored in the storage pipe; temporarily stored raw materials are filled into the sampling bottle through the plug, so that shutdown-free sampling is realized, and the operation is simple and convenient.

The application belongs to the technical field of dairy product processing, and particularly relates to a natural fruit-flavor yogurt without additives and a preparation method thereof. The natural fruit-flavor yogurt comprises the following raw materials in terms of the total mass of the raw materials: 80-92% of raw milk, 5-9% of sugar, 0.01-0.03% of a ferment, and the rest of water to make up to 100%. The ferment is Dangxiong LB VIII bacterial agent of lactobacillus delbrueckii subsp. lactis. The yogurt formula of the application does not add any food additives, jam and fruit juice, and meets the consumption trend of 'natural, nutritious and healthy'. Moreover, the yogurt product prepared by the application contains flavor substance phenylacetaldehyde, which gives the yogurt a pleasant special fruit flavor and a unique natural tomato flavor.

A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.

The invention relates to the technical field of coffee, and particularly discloses a fruit coffee formula and a making process thereof.The fruit coffee formula comprises, by weight, 10%-30% of coffee essence, 50%-70% of pure milk and 10%-30% of fruit essence, and the coffee essence is prepared by mixing and extracting coffee beans ground into powder and water. The fruit essence is prepared by crushing or squeezing fruit raw materials. The fruit coffee produced by the production process of the fruit coffee not only has a traditional coffee flavor, but also has a fruit flavor and a mellow taste, and compared with a traditional milk tea beverage, the fruit coffee has a good fat reducing effect and a wide application range.

The invention belongs to the technical field of wine processing, and discloses a method for improving flower and fruit aroma and sauce flavor of Maotai-flavor liquor. The method comprises the following steps: adding Maotai-flavor flavoring wine and flower and fruit flavor flavoring wine into Maotai-flavor liquor; wherein the Maotai-flavor flavoring wine and the flower and fruit flavor flavoring wine are respectively condensed liquid and non-penetrating liquid which are obtained by separating Maotai-flavor white spirit raw materials through double pervaporation membranes; the first layer of the double pervaporation membrane is a vertical orientation fluorinated graphene nanosheet / PDMS composite membrane, and the second layer of the double pervaporation membrane is a polyvinyl alcohol / polyimide-based composite membrane. Based on a double-pervaporation membrane method, the Maotai-flavor liquor is divided into the flower and fruit flavor seasoning liquor and the Maotai-flavor seasoning liquor, after the liquor with rich flower and fruit flavor and Maotai flavor is added into the liquor in proportion, the flower and fruit flavor and Maotai flavor of the Maotai-flavor liquor are effectively increased, and the Maotai-flavor liquor has better sensory quality. The method is high in raw material utilization rate, low in energy consumption, simple and convenient to operate and suitable for industrial production.

1. The name of the design product: candy packaging bag set (fruit-flavored coffee-filled hard candy). 2. The use of the design product: for packaging candy. 3. The design features of the design product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design features: set in use state diagram. 5. The design for which protection is sought includes color. 6. The design product is a flat product, omitting set 1 left view, set 1 right view, set 1 top view, set 1 bottom view, set 2 left view, set 2 right view, set 2 top view, set 2 bottom view, set 3 left view, set 3 right view, set 3 top view, set 3 bottom view, set 4 left view, set 4 right view, set 4 top view, set 4 bottom view, set 5 left view, set 5 right view, set 5 top view, set 5 bottom view, set 6 left view, set 6 right view, set 6 top view, set 6 bottom view, set 7 left view, set 7 right view, set 7 top view, set 7 bottom view. 7. Other circumstances that need to be explained Other explanations: The design product contains 7 sets of kits, of which set 1 is an outer packaging bag, and set 2, set 3, set 4, set 5, set 6, set 7 are inner packaging bags; Set 2, set 3, set 4, set 5, set 6, set 7 are placed in set 1 after sealing.

The invention discloses a compound for improving fruit flavor and smoking taste and a preparation method, and relates to the technical field of electronic cigarette preparation. According to the compound for improving the flavor and the smoking taste of the fruits and the preparation method, the compound is prepared from the following formula raw materials in parts: 30 to 50 parts of grapefruits, 40 to 60 parts of mangoes, 40 to 60 parts of strawberries, 35 to 55 parts of grapefruits, 30 to 50 parts of oranges, 60 to 120 parts of glycerol, 60 to 120 parts of propylene glycol, 20 to 30 parts of glycerol, 0 to 10 parts of acidity regulators and 2 to 8 parts of regulators. The grapefruit powder, the mangoes, the strawberries, the grapefruits and the oranges are extracted to form corresponding fruit extracts, and compared with synthesized edible essence, the fruit extracts are eaten, so that components contained in the electronic cigarette are more natural and healthy during subsequent processing of the electronic cigarette, and the taste of the electronic cigarette is improved. And the fruit extract can provide rich taste and fragrance for the electronic cigarette, so that the user experience is richer and more pleasant, and the sales volume of the electronic cigarette is further improved.

The invention discloses a preparation method of probiotic nutrition fortified dried fruits, and belongs to the technical field of food processing. The preparation method disclosed by the invention comprises the following steps: inoculating probiotics into fruit juice added with desalted whey powder, and fermenting to obtain fermentation liquor; adding a freeze-drying protective agent into the fermentation liquid to serve as probiotic impregnation liquid to impregnate the fruit slices or blocks; and performing pre-freezing and vacuum freeze-drying to obtain the probiotic nutrition fortified dried fruits. The food raw materials are directly added into the probiotic fermentation liquor to prepare the steeping liquor, thallus separation is not needed, the process is simple and convenient, and the label cleaning concept is met; the impregnation liquid has a remarkable protection effect on probiotics in the vacuum freeze-drying process, and can strengthen nutritional and functional components such as ascorbic acid and total phenols in the dried fruits at the same time. The viable count of probiotics in the prepared dried fruits can reach 10 < 9 > CFU / g or above, and the dried fruits are balanced in nutrition, have the natural flavor of fruits and the functions of the probiotics, are convenient to carry and store and have good industrial application prospects.

1.The name of the design product: candy packaging bag (fruit flavor). 2.The use of the design product: candy packaging bag. 3.The design points of the design product: in shape. 4.The picture or photo that best indicates the design points: front view. 5.The design product is a thin product, and the left view, right view, top view, bottom view and perspective view are omitted.

The invention relates to chicken skin fruity qi and blood tonifying soft sweets and a making method thereof, and belongs to the technical field of health food. The invention provides chicken skin fruity qi and blood tonifying soft sweets. The chicken skin fruity qi and blood tonifying soft sweets are prepared from the following components in parts by mass: 37 to 99 parts of chicken skin juice, 15 to 30 parts of red dates, 10 to 25 parts of radix astragali seu hedysari, 5 to 15 parts of radix angelicae sinensis, 1 to 8 parts of radix ophiopogonis, 65 to 83 parts of gelatin, 15 to 25 parts of agar, 130 to 160 parts of xylitol, 0.1 to 0.6 part of stevioside, 0.1 to 0.6 part of mogroside, 1 to 8 parts of citric acid and 150 to 240 parts of water. The chicken skin fruity qi and blood tonifying soft sweets have the effects of tonifying qi and blood, resisting oxidation, reducing blood sugar, preventing decayed teeth, enhancing the immune regulation ability and the like, the variety of soft sweets is enriched, the market diversification requirements are met, high-quality development of special agricultural products can be promoted, the supply chain of the agricultural industry chain is prolonged, and the market prospect is wide. The method has profound significance on development of special agricultural products and economy.

The invention provides tropical fruit wine using rice as an external carbon source and a preparation method thereof. The fruit wine uses litchi, pineapple and mango to prepare mixed juice, and treated rice saccharification liquid is used as a main fermentation carbon source. Then mixing the mixed fruit juice with the rice saccharified liquid, adding potassium metabisulfite to ensure normal fermentation, adding saccharomyces cerevisiae and lactic acid bacteria, carrying out main fermentation under a constant temperature condition, and then carrying out secondary fermentation to obtain a finished product. The obtained tropical fruit wine taking the rice as the external carbon source is soft in taste, rich in fruit flavor and clear in color and luster, has the aroma of fruits and rice, is high in content of volatile aroma substances and rich in nutrition, and has the effects of resisting oxidation and delaying senescence.

This invention relates to a new and distinct variety of strawberry plant named ‘BG-15.490.061’. This new strawberry plant named ‘BG-15.490.061’ is primarily adapted to the growing conditions of the central coast of California, and is primarily characterized by its orange red to red fruit color, medium fruit size, conical fruit shape, with slight differences between primaries and secondaries; fair fruit flavor, with seeds typically held even the surface; medium to large plant size, with medium plant density; medium yellow green foliage color, with slightly concave to flat cross section; and fruiting trusses typically held even to below the plant, with little to no anthocyanins and weak pubescence.

According to the method for improving the flavor of the Huangguo pear juice beverage, provided by the invention, the Huangguo pear residues can be effectively utilized to extract aroma components, and the original fruit flavor of the Huangguo pear juice beverage is greatly improved through scientific process steps such as composite enzymolysis, reasonable adjustment of the sugar-acid ratio and strict sterilization treatment; the loss of aroma substances is reduced, so that the product has higher typicality and high quality, and a new technical support and a new development direction are brought to the processing industry of the Huangguo pears in the same kernel region.

The invention relates to a chewing gum containing a digestive tract defoaming agent and a preparation method thereof in the technical field of endoscopy, and is characterized in that the chewing gum comprises the following components in percentage by weight: 40 to 60 percent of gum base, 0.5 to 1.0 percent of dimeticone, 0 to 30 percent of sugar or sweetening agent, 0.1 to 0.5 percent of spice, 0.15 to 0.45 percent of softening agent, 0.1 to 0.5 percent of lubricating agent and 8 to 15 percent of water. The chewing gum disclosed by the invention is convenient to carry and use, and is particularly suitable for preparation before endoscopy; in the form of chewing gum, the chewing gum can be used when waiting for examination, so that intestinal movement is improved, and intestinal bubbles are improved; components which do not increase the gas production rate are adopted, and the problem of bubble aggravation is avoided; the taste is mainly fruity, such as mint, so that the acceptability of patients is improved.

The invention discloses a brewing method of high-fruity-flavor-retaining batch autumn pear wine, and relates to the technical field of loquat autumn pear wine brewage. The method comprises the following steps: firstly, selecting and treating raw materials; pretreating and preparing mixed fruit juice; fermentation stage control; a distillation process and fruit fragrance retention; according to the method, enzymolysis dipping can be matched with low-temperature squeezing, aroma precursors of the loquats and the autumn pears can be reserved to a large extent, loquat concentrated juice and autumn pear concentrated juice are added subsequently, loss of fruit aroma in the fermentation and distillation process can be made up, and when a finished product is obtained, the wine can retain enough fruit aroma, and the taste of the wine is improved. According to the present invention, the strong wine core is obtained through the related process, the alcohol content is reduced, and the loquat concentrated juice and the autumn pear concentrated juice are added, such that the alcoholic strength of the finished product wine can be accurately controlled, the fruity flavor cannot be diluted, the finished product wine still has the sufficiently mellow fruit flavor, and the plumpness of the finished product wine is improved.

The invention provides a preparation method and application of fresh fruit fermented sour dough. The preparation method mainly comprises the three steps of fermentation head preparation, sour dough preparation and application of the fresh fruit fermented sour dough to preparation of fresh fruit flavored bread. The method has the advantages that fresh grapes are used for replacing commercially available saccharomycetes to prepare the yeast heads, the yeast heads with richer flavor can be prepared, the flavor of cooked wheaten food is more diversified subsequently, and then the overall taste and quality of the cooked wheaten food are improved.

The invention relates to the technical field of food processing, in particular to a preparation method of fruit-flavored cold-extracted freeze-dried coffee powder, which comprises the following specific steps: S1, fruit raw material pretreatment: S1.1, raw material selection: selecting fresh fruits which are free of plant diseases and insect pests and moderate in maturity; s1.2, cleaning and impurity removal: putting the selected fruits into clear water, scrubbing to remove dust and pesticide residues on the surfaces, flushing the fruits with flowing water, and removing inedible parts on the surfaces of the fruits at the same time; through fine fruit raw material pretreatment and biological enzymolysis technologies, aromatic substances and nutritional ingredients in fruits are successfully released and perfectly fused with the cold extraction coffee liquid, so that the original mellow taste and fragrance of coffee are reserved, the coffee is endowed with unique fruit flavor, and the taste of the coffee is improved. In addition, by controlling the conditions and the mixing proportion of the enzymolysis reaction, the flavor and the taste of the coffee powder can be accurately adjusted, and the individual requirements of different consumers are met.

The invention discloses a method for improving volatile flavor compounds of kiwi fruit wine, and belongs to the field of fruit wine brewing. 127 strains are obtained through screening of a TTC culture medium, the 127 strains are screened to obtain a pichia kuchii FPW7-6, compared with AQ, fruit wine prepared by fermentation of kiwi fruits through the pichia kuchii FPW7-6 shows higher fruit flavor, sweet taste, sour taste and flower flavor, the content of beta-damascone in the kiwi fruit wine reaches 3.4 micrograms / L, the content of beta-damascone in the kiwi fruit wine reaches 3.4 micrograms / L, and the content of beta-damascone in the kiwi fruit wine reaches 3.4 micrograms / L; the content of linalool is 338.3 [mu] g / L, the content of ethyl 2-methylbutyrate is 117.7 [mu] g / L, the content of gamma-butyrolactone is 254.0 [mu] g / L, and the content of phenethyl alcohol is 63265.6 [mu] g / L. The pichia kuchiana FPW7-6 is suitable for fermentation of kiwi fruit wine and can make the kiwi fruit wine have a better flavor.

The invention belongs to the technical field of earthworm preparations, and discloses an earthworm protein gel candy and a preparation method of the earthworm protein gel candy. 300 parts of apple pectin; 1800 parts of a sorbitol solution; 1000 parts of erythritol is used as a raw material; 4 parts of stevioside; 480 parts of xylitol; 200 g of earthworm protein freeze-dried powder; 20 parts of L-arginine hydrochloride; 300 parts of purified water; 5 parts of citric acid; 20 parts of concentrated fruit juice and natural essence; 5 parts of sodium citrate; and 5 parts of potassium sorbate. According to the local dragon protein gel candy, the L-arginine promotes NO synthesis and accelerates microcirculation improvement; a fruit flavor masking technology is adopted, so that most of unpleasant odors are eliminated, and the gel matrix has long-acting thrombolysis activity and stability; due to beta-cyclodextrin microencapsulation, the gastric solubility of earthworm protein is reduced, the targeted release rate of intestinal tracts is increased, and the activity retention rate of plasmin is increased; the water activity is less than or equal to 0.62, the microbial proliferation is inhibited, and no salmonella / staphylococcus aureus is detected.

A new and distinct variety of strawberry plant named ‘DrisStrawOneHundredFive’, particularly selected for its fruit flavor, large berry size, early production, fruit quality, and open canopy for faster harvesting, is disclosed.

1. The name of the product of this design: Packaging Kit (Fruit Flavored Lubricant). 2. Purpose of this design product: This design product is used for the packaging of fruit-flavored lubricant products. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the design points: combination state diagram.