37 results about "SUGAR/WATER" patented technology

The invention relates to a lotus root starch pearl powder ball and a making method thereof. The lotus root starch pearl powder ball comprises the following components in parts by weight: 10-35 parts of lotus root starch, 0-15 parts of cassava starch, 5-10 parts of acetylated distarch phosphate, 0-10 parts of white granulated sugar, 0.1-0.5 part of guar gum, 0.1-0.3 part of sodium polyacrylate, 30-45 parts of water, 0-15 parts of soft stuffing and 30-35 parts of sweet water. The preparation method has the advantages that lotus root starch is used as a main raw material, and the instant pearl balls which can be repeatedly frozen and thawed and have better normal-temperature storage stability after being reheated are provided.

The invention discloses a preparation method of chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish, which comprises the following steps: (1) performing dry mixing on whole wheat flour, chlamydomonas reinhardtii algae powder, erythritol, yeast, salt, baking soda and chitosan oligosaccharide, and uniformly mixing; then adding milk, and performing dough kneading to form uniform dough; placing the dough in a constant-temperature and constant-humidity environment for basic fermentation; (2) cutting and shaping the dough fermented in the step (1), uniformly kneading the dough, performing secondary constant-temperature fermentation, and preparing the dough into fried dough twist-shaped shellfish green bodies; and (3) the fried dough twist-shaped shellfish green bodies prepared in the step (2) are subjected to short cooking in boiling sugar water, the cooked fried dough twist-shaped shellfish green bodies are fished out and drained, the drained fried dough twist-shaped shellfish green bodies are sent into an oven to be baked, and the chlamydomonas reinhardtii-prebiotics low-GI fried dough twist shellfish finished products are prepared. The chlamydomonas reinhardtii powder is introduced for nutrient enrichment, and chitosan oligosaccharide is used as a texture modifier, so that the problem of hard texture caused by the chlamydomonas reinhardtii powder is effectively improved.

The invention relates to the technical field of food processing, in particular to a grapefruit flowing core mooncake making technology which comprises the following steps: S1, grapefruit peel pretreatment: the grapefruit peel is in contact with saline water for pickling so as to be subjected to bitterness removal treatment, and the bitterness-removed grapefruit peel is obtained; s2, saccharifying the citrus grandis peel: adding the bitterness-removed citrus grandis peel into a sugar water solution, heating until the bitterness-removed citrus grandis peel is boiled, and keeping the temperature for a period of time, so that the citrus grandis peel is saccharified; s3, honey processing of the Hu pomelo peel: adding lemon juice into the saccharified solution, and performing honey processing for 24 hours to obtain the Hu pomelo peel processed with honey. According to the invention, the grapefruit peel is sequentially pickled with saline water to remove bitterness and saccharified with a sugar water solution, and the lemon juice is added into the saccharified solution to be processed with honey for 24 hours, so that the bitter and astringent components of the grapefruit peel are effectively reduced, and meanwhile, the faint scent and sour-sweet balance of grapefruit are stabilized; therefore, the Huyou flowing core pulp which is lower in bitterness, more coordinated in flavor and better in batch consistency is obtained.

The utility model discloses a portable sweet water subpackaging device suitable for OGTT, and belongs to the technical field of medical inspection supplies. The sweet water subpackaging device comprises a device body used for containing water, a first opening and a second opening are correspondingly formed in the two ends of the device body respectively, a first cover body used for containing glucose powder is detachably connected to the first opening, a containing groove used for containing the glucose powder is formed in the center of the first cover body, and a second cover body used for containing the glucose powder is detachably connected to the second opening. A sealing assembly used for sealing the containing groove and stirring sweet water is arranged between the containing groove and the second opening, and a second cover body used for sealing the second opening is detachably connected to the second opening. The split charging device not only can independently seal glucose powder and water before use, but also can quickly mix and dissolve the glucose powder and water during use, and the sealing assembly can stir the glucose powder during use, so that the glucose powder is fully dissolved, and the accuracy of a detection result is improved.

The application discloses a kind of ground bear bee adult stomach poison's virulence determination device and use method, including upper and lower distribution's beehive, dirt collecting dish and sugar water feeder, the beehive is spliced by front panel, back panel, right panel, left panel, bottom plate and top plate.The front and top panel of the beehive of the application adopt high transparent material, facilitate observing the situation in the box during experiment;Beehive top plate and box adopt sliding connection design, can freely select beehive opening size, can effectively prevent ground bear bee escape, guarantee the safety of operator;Beehive is detachable and easy to disassemble, facilitate transportation and storage and cleaning;Beehive is designed with special sugar water feeding hole and medicament feeding hole, more convenient to feed sugar water and medicament and determine medicament consumption, save time and effort;The design of dirt collecting dish can effectively guarantee the dry and cool living environment of bee and the sanitary neatness of experimental process;Sugar water feeder side is placed with the stacking of whole beehive to save experimental space.

The application provides a medicine feeding device for pediatric nursing, which comprises a liquid storage module and a delivery control module. The liquid storage module is arranged above the delivery control module. The liquid storage module comprises a medicine liquid storage tank, a sugar water storage tank, a medicine liquid delivery valve, a sugar water delivery valve, a camera module, a music player and a handle. The delivery control module comprises a liquid transfer storage tank, a delivery pump, a first recovery pump, a temporary storage tank, a second recovery pump, an end cover, a medicine feeding rubber nozzle, a millimeter wave radar sensor and a processor. The millimeter wave radar sensor and the camera module are cooperated with each other to monitor the real-time performance of children in the medicine feeding process, and the medicine liquid delivery mode is adjusted accordingly to ensure the safety of the medicine feeding process.

The invention discloses a salted egg yolk double-layer pudding and a preparation method thereof, and relates to the technical field of food. The preparation method comprises the following steps: S1, performing mixed fermentation on salted egg yolk powder, cheese powder and sweet water to obtain a salted egg yolk fermented product; s2, mixing and boiling the first gel composition, sugar and water, adding the milk powder solution, shearing, homogenizing, adding the first acid adjusting solution, and mixing to obtain a tender milk pudding layer material liquid; s3, adding a second gel composition and sugar into water, mixing, boiling, adding the milk powder cheese solution and the salted egg yolk fermented product, shearing, homogenizing, adding a second acidity adjusting solution, and mixing to obtain salted egg yolk pudding layer material liquid; and S4, injecting the tender milk pudding layer material liquid into a container, pre-gelling, injecting the salted egg yolk pudding layer material liquid, carrying out secondary gelling, sterilizing, and cooling to obtain the salted egg yolk double-layer pudding. The technology is simple, and the obtained salted egg yolk double-layer pudding has salty and sweet flavor, is rich in taste and can be stably stored at normal temperature without adding preservatives.

This application discloses a bumblebee feed for artificial breeding and its preparation method, relating to the field of feed technology. It addresses the problem of unclear dosage of potassium sorbate in bumblebee feed, leading to uncontrollable preservative effects or adverse effects on bumblebees. The feed consists of a feed base and potassium sorbate as a preservative, with a mass percentage of 0.08%–0.12%. The preparation method involves mixing potassium sorbate with the feed base to achieve a final mass percentage of 0.08%–0.12% in the feed. The mixing time is 5–30 minutes, and the mixing temperature is 15–30°C. A mother liquor method is used for sugar water feed, and a premixing method is used for pollen feed. This application experimentally determined a specific safe dosage of 0.1%, which can keep the feed fresh and mold-free for one week under conditions of 28°C and 55% humidity, ensuring safety for bumblebees and providing a directly applicable preservative feed technology solution for commercial bumblebee breeding.

This invention discloses an improved and large-scale production method for Xiangxiang baked rice cakes, belonging to the field of intensive processing of traditional local specialty rice products and intangible cultural heritage food technology. Based on the traditional methods of Xiang Army rations, this invention improves the process, using high-quality rice as the main raw material. After washing and draining, the rice is fed into a self-developed twin-screw extruder for high-temperature and high-pressure extrusion and maturation, followed by pulverization to obtain baked rice cake powder. This powder is then mixed with sugar water, shaped, pressed, and steamed at high temperature. Subsequently, it undergoes low-temperature aging, precise slicing, double-sided constant-temperature baking, gradient cooling, and grading and packaging to obtain the finished Xiangxiang baked rice cake. This invention improves upon the defects of traditional workshop-style production, ensuring thorough and uniform maturation, effectively solving problems such as unstable quality, easy cracking and deformation of finished products, low production capacity, and flavor loss. It can be adapted to the production of diversified products using miscellaneous grains and medicinal and edible ingredients, fully preserving the traditional flavor of Xiangxiang baked rice cakes and the storage and portability characteristics of Xiang Army rations, while achieving standardized, scientific, and large-scale production of intangible cultural heritage specialties. This is beneficial for protecting local characteristic food craftsmanship and enhancing market competitiveness.

This invention belongs to the field of kitchen utensils technology, specifically a raw egg cracking device for the production of sugar-free buffalo milk cakes. It includes two conveyor rollers connected by a conveyor belt. Several torsion spring shafts are symmetrically fixed to the inner wall of the conveyor belt. Each torsion spring shaft has a rotating seat on its outer wall, and each rotating seat has a placement seat fixed to its outer wall. Corresponding placement seats fit together. Several through grooves are evenly distributed on the outer wall of the conveyor belt. This invention uses the two conveyor rollers to drive the conveyor belt, allowing multiple placement seats on the conveyor belt to sequentially carry and continuously move eggs. Throughout the production process, eggs do not need to be manually processed one by one, enabling uninterrupted cracking operations. This significantly increases the egg processing capacity per unit time, meeting the demand for large quantities of egg liquid in the large-scale production of sugar-free buffalo milk cakes and greatly improving overall production efficiency.

The application provides a mosquito breeding device convenient to take and place, relates to the field of mosquito breeding devices, and comprises a support frame, a mosquito storage hopper fixedly connected to the right side of the top end face of the support frame, a storage auxiliary mechanism arranged between the mosquito storage hopper and an opening and closing control plate, a feeding tray slidingly arranged at the bottom side of the left end of the support frame, a winding shaft rotatably arranged at the rear of the feeding tray, a protective auxiliary net wound around the outer end of the winding shaft, a protective auxiliary mechanism arranged between the feeding tray and the winding shaft, a worm egg feeding box fixedly connected to the right side of the bottom end of the support frame, and a water storage tank fixedly connected to the outer side of the right part end face of the worm egg feeding box. The operation steps for adding sugar water and medicaments into the feeding tray are slowed down, the frequency of repeated labor of the operator is reduced, the operation convenience when the sugar water or medicaments are added into the feeding tray is improved, the mosquito prevention and control effect is improved, and the problems of affecting the operation convenience when the sugar water or medicaments are added and affecting the mosquito prevention and control effect are solved.

The invention relates to low-sugar high-sweetness Kangpu tea as well as a preparation method and application thereof. Specifically, the invention provides the preparation method of the low-sugar and high-sweetness Kangpu tea, and the preparation method comprises the following steps: performing high-pressure sterilization on a prepared sugar water fermentation substrate to obtain an initial fermentation solution; adding lithocarpus litseifolius and fermented tea leaves into the initial fermentation system for brewing to construct a tea water initial fermentation system; and inoculating kombucha and a cellulose membrane into the initial fermentation system to obtain a fermentation system, and carrying out fermentation culture to obtain the low-sugar and high-sweetness Kangpu tea. Lithocarpus litseifolius is added to serve as a natural sweetening agent, a substrate in a low-sugar fermentation system is supplemented by means of high reducing sugar content, more active ingredients are introduced, the flavor and activity of the product Kangpu tea are guaranteed while sugar added during fermentation is reduced, the pain point of high-sugar dependence of traditional Kangpu tea is solved, and the Kangpu tea is suitable for large-scale production. The requirements of modern concepts of reducing sugar and increasing sweetness are met, and the development of the lithocarpus litseifolius and the Kangpu tea is facilitated.

A mochi containing functional food or pharmaceutical ingredients, said mochi comprising: glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents, essences, flavors and other auxiliary materials which affect the organoleptic properties and pH of the mochi, functional ingredients, pH regulators, and additives, wherein the functional components can also contain glucose and sugar, or fiber, or protein or polyhydric alcohol, and the functional components can be microencapsulated and can contain amino acid or omega 3, omega 9 or melatonin for improving sleep, or ibuprofen or acetaminophen and the like.

The invention discloses fermented glutinous rice internal phase oil-containing shell layer probiotic popping beads and a preparation method and a detection method thereof. The preparation method comprises the following steps: uniformly mixing internal phase fermented glutinous rice with probiotic freeze-dried powder and a sweetening agent; dispersing soybean oil in a sodium alginate solution and emulsifying into stable oil drops to construct an oil-containing calcium alginate composite shell layer; and carrying out forward spheroidizing on calcium lactate to form beads, washing, fixing the volume and refrigerating. The preparation method has the advantages that the taste and directional release can be considered without secondary embedding of sweet water protection liquid or yoghourt / fruit juice, and low release of a stomach phase and promoted release of an intestine phase are realized; meanwhile, viable bacterium survival and blasting feeling are improved, the process is simple, raw materials are edible, and the method is suitable for tea drinks and large-scale production.

The utility model relates to the technical field of sweet water preparation, in particular to a sweet water mixer which comprises a pump body, a bearing is arranged on a pump shaft of the pump body, the bearing comprises a bearing outer ring, a bearing inner ring, a sealing clamp inner ring and a sealing clamp outer ring, an inserting groove and a second through hole are formed in the surfaces of the two sides of the bearing outer ring, and a first through hole is formed in the surface of the sealing clamp outer ring. The sealing clamp inner rings are fixed to the two sides of the bearing inner ring, outer ring grooves are formed in the outer ring faces of the sealing clamp inner rings, abutting grooves are formed in the surfaces, deviating from the bearing inner ring, of the sealing clamp inner rings, the sealing clamp outer rings are installed on the two sides of the bearing outer ring, and inserting blocks are fixed to the surfaces, facing the bearing outer ring, of the sealing clamp outer rings. The bearing sealing device has the beneficial effects that through the arrangement of the sealing clamp outer ring, the sealing clamp inner ring, the screw rod, the nut and the ejector block, sealing installation and fixation of the bearing are achieved, and water leakage or pollution caused by untight sealing of the bearing is prevented.

The application relates to application of juvenile hormone in relieving thiamethoxam poisoning risk of Apis mellifera ligustica, and the juvenile hormone is used for accelerating the metabolism rate of thiamethoxam in the body of the honeybee; the juvenile hormone is JH III. The application method is as follows: JH III is first dissolved with methanol to prepare a JH III mother liquor with a concentration of 5 ng / muL, is blown dry with nitrogen, is re-dissolved with an equal volume of ultrapure water, is then added into sugar water feed to prepare a mixed solution with a JH III concentration of 1 ng / muL, and is fed to the honeybee. The application can significantly accelerate the metabolism of thiamethoxam by regulating the hormone level in the body of the honeybee, and can further enhance the detoxification capacity, so as to improve the survival rate. The JH III selected in the application is a hormone secreted by the honeybee itself, has the characteristics of strong targeting and low toxicity to the honeybee, and has a precise application dose, and has no significant influence on the normal growth and development, reproduction and foraging behavior of the honeybee, and the quality and safety of the bee product.

We offer mochi (rice cakes) containing functional food or pharmaceutical ingredients. [Solution] Mochi containing functional ingredients and a method for producing the same Mochi containing functional foods or pharmaceutical ingredients, including the following: - Glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents. - Excipients that enhance the sensory properties of the mochi, as well as aromas, flavors, and other additives related to pH. - Functional ingredients - pH adjuster Furthermore, it may also contain glucose syrup and sugar, or fiber, or protein or sugar alcohol, and the functional ingredients may be microencapsulated, and the functional ingredients may also contain amino acids, or omega-3, omega-9, or sleep-improving melatonin, or ibuprofen, paracetamol, etc.

The application discloses a method for preparing walnut peptide by fermenting walnut meal through microorganisms, and comprises the following steps: walnut meal is soaked in distilled water, and then high-pressure cooking is carried out; after the cooking is completed, the walnut meal is cooled; flour, aspergillus niger and aspergillus oryzae are added, and then uniform stirring and culture are carried out; uniform stirring is carried out again, and then the walnut meal is loaded into a solid fermentation tank; after sugar water is added, the walnut meal is continuously cultured; then bacillus subtilis is added for culture; saccharomyces cerevisiae is added for fermentation; then the material is distilled; the remaining material is dried; and finally, walnut peptide-containing raw materials are obtained. The four kinds of bacteria are used for fermentation in different stages, and the amount of the produced peptide is higher than that of the peptide produced by the currently reported fermentation methods, so that the method has the advantage of high efficiency. The method changes the traditional plant protein fermentation process in which salt water is added, and instead uses sugar water with the same osmotic pressure, so that the peptide is subsequently fermented by the yeast to produce alcohol from sugar, and other substrates in the fermentation process are effectively removed, which is beneficial to the production of high-purity peptide raw materials. The walnut peptide after fermentation has the function of regulating blood sugar.

The utility model relates to a multifunctional bee colony feeding device, and belongs to the technical field of bee colony feeding management. The pollen table is in butt joint with one end of the sweet water box to form a food box, clamping grooves are formed in the two sides of the sweet water box and the pollen table, a supporting strip is slidably installed in each clamping groove, and the sponge base is installed in the sweet water box. Grooves convenient for bees to take food are uniformly formed in the sponge seat; the beehive supporting device can be arranged in beehives of different sizes in a lap joint and supporting mode, the usable beehive range is enlarged, the beehive supporting device can be used without cutting, the problem that the size is single is solved, operation is convenient, disassembly and assembly operation is convenient, and feeding and cleaning are convenient; sweet water feeding and pollen feeding are combined, the feeding habit that bees eat sweet water and pollen is met, and the problem that in-nest bee colony feeders on the market are single in function is solved; the structure of the sponge seat is convenient for the bees to crawl and feed, the bees can enter the sweet water box 1 through the groove along with the sweet water surface to feed, the bees can be prevented from drowning when feeding nectar, and the ingestion efficiency is improved.

The present application belongs to the field of AD drug test using rats, and particularly relates to a method for screening AD rat model and a method for evaluating recovery of AD rats after taking drugs, the screening method comprising the following steps: conducting sugar water and hot water drinking test on known normal healthy rats and AD rats to be tested; if the AD rats to be tested significantly decrease water drinking times in S area compared with normal healthy rats, and significantly increase water drinking times in C area, the AD rats to be tested are AD rats, the method for evaluating recovery comprises the following steps: conducting sugar water and hot water drinking test on AD rats continuously taking drugs for several days, if the AD rats gradually increase water drinking times in S area with increasing days, and gradually decrease water drinking times in C area, it is indicated that the AD rats recover after taking drugs, the method of the present application can simply, quickly and painlessly screen qualified AD rats, and can evaluate recovery of AD rats after taking drugs by using a low-cost method, thereby effectively reducing development cost and time of AD specific drugs.

The invention belongs to the technical field of food processing, and particularly relates to a rhizoma polygonati crude polysaccharide-radix puerariae hydrogel double-layer microstructure energy bar and a preparation method thereof, and the rhizoma polygonati crude polysaccharide-radix puerariae hydrogel double-layer microstructure energy bar comprises the following components: rhizoma polygonati crude polysaccharide water extract, whole milk powder, egg white, radix puerariae powder, purified water, grains, nuts, dried fruits, edible salt, white granulated sugar, baking soda, yeast, honey, grease and egg liquid. Compared with the prior art, by arranging a double-layer wrapping structure, the technical problem that in the prior art, the herbal extract cannot be added into food, and meanwhile the good taste of the food cannot be guaranteed is solved.

The utility model discloses a kind of sugar water heaters, the heater relates to sugar beet sugar-making equipment technical field;Including tank, serpentine heat exchange tube, circulation baffle, drain pipe, inner sealing tube, first gear, second gear, driving motor;The inside of the tank is fixed with circulation baffle;The center position of the circulation baffle is vertically equipped with drain pipe;More than one baffle is arranged in the inside and outside of circulation baffle;Drainage hole is equipped in the position of the partition cavity formed between the side wall of drain pipe and baffle;The inside of the drain pipe movably inserts with inner sealing tube;The position of the outer wall of the inner sealing tube corresponds drainage hole and is arranged with water baffle strip;Water baffle strip between the inner sealing tube is arranged with flow guide hole in side wall;The heater is set back-shaped pipe line for sugar water and prolongs sugar water flow path, and also set the partition cavity of prolonging hot water time in heater, improve hot water heating efficiency;And hot water in each partition cavity is convenient to discharge, avoid the drainage problem caused by partition cavity when later maintenance.

The invention discloses a preparation method of polygonatum kingianum black tea and the polygonatum kingianum black tea prepared by the preparation method. The preparation method comprises the following steps: withering fresh tea leaves; preparing a polygonatum kingianum active extracting solution; when the tea leaf cell breakage rate reaches 40%-60% in the rolling process, the extracting solution is added into the tea leaves, the adding amount of the extracting solution is 3%-8% of the mass of the withered leaves, and then rolling continues; performing fermentation; drying until the water content is less than or equal to 6%. The polygonatum kingianum black tea prepared by the method has the following characteristics: the soluble sugar is greater than or equal to 10.5%, the water extract is greater than or equal to 44%, and quercetin-3-O-sophoroside is added; 1.5 mg / g; the relative odor activity values of seven substances such as the key aroma component 2-methylbutyraldehyde are all greater than 1; the content of decumbent bugle alcohol is not less than 20 mu g / g. The polygonatum kingianum extracting solution is added in the rolling key window period, deep biochemical synergistic conversion of the tea leaves and polygonatum kingianum components is achieved, and the obtained product is unique and harmonious in flavor, stable in quality and clear in marker.

The invention provides a pinch valve. The pinch valve comprises a pump shell; the pipe assembly forms a fluid path for fluid to flow, and the pipe assembly comprises at least one flexible pipe; the execution assembly comprises a pressing part and a power source in transmission connection with the pressing part, and the power source can drive the pressing part to move so as to turn off and turn on the flexible pipe; the flexible pipe comprises a pressing section extending in the axis direction, the pressing section is provided with a first end close to the pressing piece and a second end away from the pressing piece, the first end is constructed to be capable of being carried by the pressing piece to move in the pressing direction perpendicular to the axis direction, and the second end is limited by the pump shell to move in the pressing direction. Compared with a traditional mode that the flexible pipe is burst open by means of fluid pressure, the pinch valve provided by the technical scheme has higher anti-sticking capacity and can be suitable for fluid with high stickiness such as coffee liquid, sweet water and milk.

The invention relates to mochi with functional food or pharmaceutical ingredients that comprises: Glutinous rice, trehalose, water, gelatin and / or pectin and / or agar and / or carrageenan and / or collagen and / or other gelling agents, aromas, flavors and other excipients which interfere with the organoleptic properties of the mochi, as well as with the pH, functional ingredients, pH regulators; where it can also have glucose syrup and sugar, or fiber, or protein or polyols, where the functional ingredients can be microencapsulated and the functional ingredients can be with amino acids or omega 3, omega 9, or melatonin to make it easier to fall asleep, ibuprofen or paracetamol, etc.

The utility model discloses a sugar water blending device for baking food, and relates to the technical field of food baking, the sugar water blending device comprises a base, a top frame and a connecting frame, the connecting frame is installed on the rear side of the upper end of the base, the top frame and the connecting frame are integrally formed, and the top frame is located on the front side of the upper end of the connecting frame; the stirring barrel is mounted at the upper end of the base, the stirring barrel is located below the top frame and on the front side of the connecting frame, a mounting groove is formed in the rear end of the interior of the connecting frame, two through grooves are formed in the surface of the front end of the connecting frame and communicate with the interior of the mounting groove, an I-shaped frame is mounted in the mounting groove, and the I-shaped frame is fixedly connected with the connecting frame. According to the device, sweet water raw materials are conveyed through the water pump and the connecting pipe and are input into the stirring barrel from the other end of the connecting pipe, so that sweet water can be quickly added into dough or stuffing, the sweet water can be quickly mixed with the dough or the stuffing, and the bread baking and blending efficiency can be improved.

The utility model relates to a kind of for preventing hot gas backflow metering delivery's dissolving sugar device, it is related to fruit wine dissolving sugar technical field.The device includes dissolving tank, conveying assembly and storage assembly, the top of dissolving tank is provided with first feed inlet, liquid inlet and air vent, its bottom is provided with liquid outlet, conveying assembly includes the shell of horizontal arrangement, at least one spiral is provided in shell, the upper portion of shell has second feed inlet and air inlet, its lower portion is formed with the discharge port of flexible connection with first feed inlet, air inlet passes into dry gas and blocks hot gas backflow, storage assembly includes support frame and tank body, tank body is fixed on support frame by weighing part, weighing part is used for weighing the weight of sugar in tank body and shell.This device prevents hot gas backflow by dry gas, cooperates weighing part accurate measurement, solve the problem of inaccuracy of measurement and blockage caused by hot gas backflow of existing dissolving sugar tank, improve the stability of sugar concentration, applicable to fruit wine blending production.

A concentrated spirit beverage composition comprises a consumable alcohol; a consumable sugar; water; and optionally, one or more natural flavorings, artificial flavorings and particulate matter, wherein the concentrated spirit beverage composition is substantially free of preservatives. The concentrated spirit beverage may be provided in a container, such as a container with a bag-in-a-box configuration. A portion of the concentrated spirit beverage is diluted with a consumable liquid to prepare a spirit beverage. The portion of the concentrated spirit beverage may be portioned using, for example, a soda gun. Using a bag-in-a-box container configuration and soda gun dispenser allows for efficient serving of spirit beverages and mitigates concerns over storage and spoilage or additional ingredients.

The utility model discloses a timer, and relates to the technical field of timing. The timer comprises a base, a control assembly, a water level sensor and an alarm, a plurality of limiting columns are connected to the upper end of the base, a limiting space is formed between the limiting columns and the upper end face of the base, and therefore a cup filled with sweet water can be placed in the limiting space and limited through the limiting columns. The water level sensor is used for detecting the water level in the cup, for example, the water level can be reduced after a user drinks water, so that the water level can be detected by the water level sensor, the control assembly enables the alarm to start automatic timing after obtaining corresponding water level information, and the alarm can automatically give an alarm after a set time period. For example, the alarm is given once after half an hour, one hour or two hours. Therefore, the timer can automatically time according to the change of the water level in the cup, and meanwhile, the alarm automatically gives an alarm for reminding after a set interval, so that the test accuracy can be improved.

The invention relates to the technical field of can processing, in particular to a method for improving pulp browning of canned kiwi fruits. The preparation method comprises the following steps: S1, cleaning, peeling and dicing kiwi fruits, soaking the kiwi fruits in a color protection solution, blanching the kiwi fruits, and cooling the kiwi fruits; s2, soaking the cooled blocky kiwi fruits in a D-erythorbic acid solution, and sequentially canning, injecting sweet water, sealing, sterilizing and cooling after soaking is finished; the color protection liquid in the step S1 comprises the following components: D-erythorbic acid, citric acid, calcium chloride and psicose. According to the method provided by the invention, browning of the kiwi fruit pulp can be remarkably inhibited, the fresh green color and complete form of the pulp can be kept, nutrition loss is reduced, the process is simple, the flow is standard, complex equipment is not needed, the method is suitable for industrial large-scale production, and the prepared can is long in shelf life, excellent in taste, safe and healthy.