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234 results about "White Wine" patented technology
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An alcoholic beverage made from fermented white grapes with potential orexigenic activity. Although not well understood, the mechanism for white wine's potential orexigenic activity may be due, in part, to its alcohol content and may involve alterations in neurotransmitter and hormone activities related to appetite regulation.
Saccharomyces cerevisiae CEC NRI16 and application thereof
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.
Owner:NORTHWEST A & F UNIV
Active peptide capable of reducing uric acid as well as preparation method and application of active peptide
The invention belongs to the technical field of biological small molecule active peptides, and more specifically relates to a uric acid reducing active peptide, a preparation method and an application thereof. The uric acid reducing activity LQKW has remarkable XOD inhibitory activity, IC50 is 2.70 mg / mL, and the IC50 is superior to that of many known natural source XOD inhibitory peptides; good gastrointestinal digestion stability is shown, and the activity retention rate after in-vitro simulated gastrointestinal digestion is (61.84 + / -0.82)%. According to the invention, a specific binding mechanism of uric acid reduction activity and XOD active sites (Ile648, Phe649 and the like) is clarified through molecular docking, and a basis is provided for rational design based on a structure. According to the invention, the method for efficiently preparing the active peptide fragment from the white spirit vinasse is established, and the high-valued utilization of the wine brewing byproducts is realized. The uric acid reducing activity LQKW provided by the invention can be prepared through solid-phase synthesis, the process is mature, the quality is controllable, and a foundation is laid for industrialization. In addition, as the XOD inhibitor of a natural source, the uric acid reducing activity LQKW has good safety.
Owner:INST OF AGRI ENG TECH FUJIAN ACAD OF AGRI SCI
Method for improving flavor characteristics of wood wine sea in Baijiu
The invention discloses a method for improving flavor characteristics of wood wine sea in baijiu, and belongs to the technical field of baijiu aging. The method for improving the flavor of the wood wine sea in the white spirit comprises the following steps: adding wood wine sea slices in the process of storing the white spirit in a pottery jar containing a catalyst, and storing and aging; wherein the addition amount of the wood wine sea tablets is 0.1-3% of the mass of the white spirit; and the catalyst is one or more of Fe2O3 (at) SiO2-Al2O3, CuO (at) SiO2-Al2O3, and Pt-Pb (at) SiO2-Al2O3. The invention also discloses a preparation method of the catalyst. The method provided by the invention can accelerate the storage and aging speed of the white spirit in the pottery jar; and the unique 'Wuqihai' flavor characteristic of the aged white spirit stored in the pottery jar can be endowed.
Owner:JIANGNAN UNIV +1
Method for constructing Baijiu sensory characteristic and quality expression prediction model
The invention discloses a method for constructing a Baijiu sensory characteristic and quality expression prediction model, and belongs to the technical field of Baijiu analysis. The invention discloses a method for constructing a Baijiu sensory characteristic and quality expression prediction model. The method comprises the following steps: obtaining Baijiu sensory characteristic descriptor quantitative data; meanwhile, obtaining content data of 217 flavor substances in the white spirit by utilizing a gas chromatography method and a gas chromatography-mass spectrometry method; on the basis, important related flavor substances corresponding to different sensory characteristics are obtained by analyzing wine sample sensory characteristic descriptor quantitative data and flavor substance content data; furthermore, an important flavor substance corresponding to each sensory feature is taken as an independent variable, sensory feature quantitative data is taken as a dependent variable, and a wine body sensory quantification and quality evaluation prediction model is constructed by applying a regression analysis algorithm, so that evaluation personnel are helped to quickly and visually identify the sensory features of the white wine; the system solves the problem that it is difficult to give consideration to quality evaluation scientificity and efficiency in white spirit enterprise quality control.
Owner:JIANGSU YANGHE BREWERY JOINT STOCK
Preparation method of semi-sweet jerusalem artichoke flower fragrance yellow wine
PendingCN119859568AAlcoholic beverage preparationMicroorganism based processesFood Preservation TechnologyPolyphenol
The invention discloses a preparation method of semi-sweet jerusalem artichoke flower fragrance yellow wine. The preparation method comprises the following steps: S1, soaking rice; s2, performing cooking; s3, spreading for cooling; s4, cylinder falling and nest building; s5, performing primary fermentation; s6, carrying out post-fermentation; s7, filtering; s8, clarifying; s9, decocting the wine; s10, performing ageing; and S11, obtaining a finished product. In the step S4, wine brewing yeast is added in the cylinder falling and nest building process; active dry yeast, wheat koji and jerusalem artichoke flower extract are added in the pre-fermentation process in the step S5; in the post-fermentation process in the step S6, CO2-free water is added, and yellow wine and distiller's grains are used for burning white wine; when the yellow wine is fermented, a proper amount of jerusalem artichoke flower extract is added, the unique flower fragrance and fruit fragrance of the yellow wine are improved, effective components such as flavone and polyphenol in the jerusalem artichoke flowers are dissolved in the yellow wine, and the nutritional value of the yellow wine is improved.
Owner:HENAN ACADEMY OF SCI CHEM RES INST CO LTD
Fermentation pit for producing multi-flavor liquor
The invention discloses a fermentation tank for producing multi-flavor liquor, and particularly relates to the technical field of fermentation tanks, the fermentation tank comprises a cellar, a sliding frame, a linkage screw rod and a constant force guide sealing mechanism; the constant force guide sealing mechanism comprises a gear motor, a sleeve block, a concave plate and a pressing plate, and further comprises a synchronous extrusion mechanism and a synchronous pressure discharging sealing assembly. Through the constant force guide sealing mechanism, when the pressure value sensed by the pressure sensor is the same as the pressure value sensed by the controller, the speed reducing motor is closed through the controller, sealed fermentation can be realized on the upper surface of the cellar according to the specified pressure, and the fermentation efficiency is greatly improved; therefore, the problems that when the fermentation pit is used for fermentation, high-efficiency fermentation is difficult to realize and the fermentation efficiency is greatly reduced due to the fact that linkage closed exhaust is difficult to carry out on a plurality of fermentation materials in the fermentation pit and the fermentation pit needs to be sealed one by one and exhaust is required to be carried out one by one are solved.
Owner:HENAN BIANNANCUN WINE IND CO LTD
Formula and brewing method for brewing fragrant liquor using mung beans instead of peas
ActiveCN120464458BAlcoholic beverage preparationMicroorganism based processesBiotechnologyOrganoleptic
The present invention discloses a formula and brewing method for brewing a light-fragrance liquor using mung beans instead of peas. The present invention relates to the brewing field of white wine. The formula is composed of daqu and kaoliang, wherein the mass percentage of the kaoliang and daqu is 100:20-25. The daqu includes barley, peas, and mung beans. The daqu includes 58-65% barley, 30-35% peas, and 5-10% mung beans by mass, and the starch content of the kaoliang is ≥70%. The formula and brewing method of a light-fragrance liquor brewed using mung beans instead of peas of the present invention, by adding mung beans, while retaining the elegant and pure style of traditional light-fragrance liquor, give a more rounded and mellow taste experience. The unique plant fragrance of mung beans also produces exquisite flavor synergy with substances such as pea-derived vanillin, so that the finished wine presents the sensory characteristics of being clear but not light, mellow but not strong. By introducing mung bean raw materials, the dependence on high-priced peas can be effectively reduced, directly reducing the procurement cost of raw materials per ton of wine.
Owner:INNER MONGOLIA SHETAI LIQUOR CO LTD
Use of chitosan-phytate polymer in oenology
The invention relates to the use of a polymer obtained from the cross-linking reaction between chitosan or a derivative thereof, for example carboxymethyl chitosan, and phytic acid or a salt thereof, to prevent and / or to mitigate the phenomena of oxidation of a fermented beverage, preferably an alcoholic fermented beverage.The alcoholic fermented beverage can be red, white or rosé wine.The polymer of the invention acts by removing the iron ion, which is the cause of oxidative phenomena.
Owner:ESSECO SRL
Method and system for the maceration of wines during fermentation with recovery of substances released into the atmosphere
Method and system of maceration of wines in fermentation with recovery of substances released into the atmosphere, which includes a first stage of pre-fermentative cold maceration, which is carried out on crushed grapes and stored in a fermentation tank and where there is an injection of CO2, in order to boost the dissolution of the aromas belonging to the fruity part of the grape; and a second stage where fermentation begins of the grape and the generation of CO2 that carries aromas and alcohol; these substances are sucked out as they are generated; and, subsequently, they are injected back into the must contained in the fermentation tank and it is a system with which it manages to carry out a method of substance recovery in the fermentation of wines; and the stable and structured fixation of aromas in white wine and also colour in red wines.
Owner:ARANDA GALLEGO JOSÉ MANUEL +2
Auxiliary distinguishing method, device and equipment for authenticity of white spirit and storage medium
The invention relates to the technical field of wine bottle identity verification, in particular to a white spirit authenticity auxiliary judgment method, device and equipment and a storage medium. Storing the standard visual angle image data set to a preset identity database to obtain a wine bottle identity database; calling a matched image data set from a wine bottle identity database according to a preset OCR method and the to-be-detected wine bottle image data set; performing similarity analysis on the to-be-detected wine bottle image data set and the matched image data set according to a preset voting method and a preset weighted summation formula to obtain a white spirit authenticity auxiliary judgment result; a multi-dimensional image data set of the wine bottle is collected and preprocessed, a comparison basis is built by combining a standardized database and an OCR technology, a voting weighted judgment mechanism is innovated, and the authenticity identification accuracy of the white wine is improved.
Owner:JIHUA LAB
Wine aging equipment
The utility model discloses wine aging equipment, and relates to the technical field of wine aging, in particular to the wine aging equipment, which is used for ripening and aging packaged wine products and comprises a cargo carrying table, the upper surface of the cargo carrying table is planar, and the packaged wine products are carried above the cargo carrying table. A control part, a magnetic field generating part, a far infrared ray generating part, an electromagnetic wave generating part and an ultrasonic wave generating part are arranged in the cargo carrying table; an association esterification area is formed by adopting a magnetic field generating part, meanwhile, the magnetic field generating part applies a magnetic field with set induction intensity to the association esterification area, electromagnetic waves are applied to the association esterification area through an electromagnetic wave generating part, and the microwave direction in the electromagnetic waves is perpendicular to the magnetic field direction to form electron spin resonance. The electron spin resonance changes some chemical reaction processes containing free radicals in the liquor, so that the association and esterification speed of the liquor is accelerated, the production period of the artificial aging accelerating liquor is remarkably shortened, and the quality of the liquor is improved.
Owner:吴章元
Wine vessels (three barrels)
1. The name of this design product: Wine vessel (three barrels). 2. Purpose of this design product: This design product is used as a wine vessel for storing white wine. 3. The key point of the design of this product lies in its shape. 4. The picture or photo that best illustrates the key points of the design: main view.
Owner:刘庭斌
Saccharifying tank for white spirit preparation
ActiveCN222770820UHollow article cleaningAlcoholic beverage preparationChaptalizationProcess engineering
The utility model relates to the technical field of liquor preparation, and discloses a saccharifying tank for liquor preparation, which comprises a saccharifying tank and a cleaning component, the saccharifying tank comprises a tank body, a plurality of slide bars, a cover plate and a feeding port, and one side of each slide bar close to the tank body is fixedly connected with the inner wall of the tank body. By arranging the saccharifying tank, the tank body, the sliding rod, the cover plate, the feeding opening, the cleaning assembly and other structural components, raw materials are saccharified through the saccharifying tank, the raw materials adhering to the inner wall of the saccharifying tank are cleaned through the cleaning assembly, the tank body is kept stable through the supporting assembly, the stirring assembly is driven to operate through the linkage assembly, and the raw materials are stirred through the stirring assembly. The raw materials are driven to be mixed through the stirring assembly, the raw material saccharification efficiency is improved, the effect that the raw materials are prevented from adhering to the interior of the tank body to cause reduction of the raw material saccharification efficiency is achieved, and the problems that the raw materials adhere to the inner wall of the saccharification tank and cannot be completely mixed, and the raw material saccharification efficiency is reduced are solved.
Owner:NINGBO ZIYI WINE SALES CO LTD
Automatic cleaning, sterilizing and transferring system for white spirit bottles
The invention relates to the technical field of cleaning and sterilizing systems, and discloses an automatic cleaning, sterilizing and transferring system for white spirit bottles, which comprises a carrying manipulator, a mesh belt conveying unit, a cleaning unit and a drying unit, a plurality of white spirit bottles distributed in an array are inversely placed in a placing box, the carrying manipulator carries the placing box onto the mesh belt conveying unit, and the mesh belt conveying unit conveys the white spirit bottles to the cleaning unit; the cleaning unit comprises a cleaning seat and a downward pressing assembly located above the cleaning seat, a cleaning chamber and a liquid storage chamber are arranged in the cleaning seat up and down, a cleaning assembly is installed in the cleaning chamber, a floating plate assembly connected with the cleaning assembly is arranged in the liquid storage chamber, and the downward pressing assembly presses the placing box on a lifting plate in the cleaning chamber; the floating plate assembly presses the disinfection liquid in the liquid storage chamber into the cleaning assembly so as to complete cleaning of the white wine bottles. According to the automatic cleaning, sterilizing and transferring system for the white spirit bottles, the mesh belt conveying unit reciprocates, cleaning, sterilizing and drying of the white spirit bottles located in the placing box are completed, and the occupied space is small.
Owner:JIANGSU TIANYUAN GLASS PROD CO LTD
Bottle of wine (Whitecliff Ice White)
1. The name of the design product: wine bottle (Vidal Ice White wine). 2. The use of the design product: used as a bottle for containing wine. 3. The design points of the design product: in the combination of patterns and colors. 4. The picture or photo that best shows the design points: front view. 5. The design for which protection is sought includes colors. 6. The bottom surface of the design product is a part that is not easily seen or not seen when in use, and the bottom view is omitted.
Owner:GANSU ZIXUAN WINE CO LTD
Ginseng-containing collateral-dredging health-care wine as well as preparation method and application thereof
The invention relates to the technical field of health-care wine preparation, and provides ginseng-containing collateral-dredging health-care wine as well as a preparation method and application thereof. The collateral-dredging health-care wine takes white spirit as base wine, and is prepared from traditional Chinese medicinal material extract liquid, and the traditional Chinese medicinal materials comprise ginseng, peach kernel, hawthorn, acanthopanax sessiliflorus, radix puerariae, seville orange flower and pawpaw. The health-care wine provided by the invention is reasonable in vinosity component distribution and unique in flavor and taste, has the effects of expelling wind, removing cold, soothing channels, tonifying qi, promoting blood circulation and dredging collaterals, and can meet the requirements of people on delicious taste and health.
Owner:YILING KANGKANG HEALTH TECH CO LTD
White wine bottle (Golf No. 0 bottle)
1. Name of the Design Product: Liquor Bottle (Golf No. 0 Bottle). 2. Use of the Design Product: For containing liquor, etc. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view. 5. The left view is symmetrical to the right view, so the left view is omitted.
Owner:SHENZHEN LEFT & RIGHT PACKAGING DESIGN CO LTD
Non-thermal processing hot pot base and preparation method thereof
The present invention belongs to the field of food processing, and provides a non-thermally processed hot pot base and a preparation method thereof; white wine is added to the pretreated raw materials for static extraction, and composite phosphates are added to maintain the stability of the flavor of the material during subsequent processing and storage. After a first high-voltage pulse electric field treatment, the cell membrane of the raw materials is destroyed, allowing the biological macromolecules in the raw materials to fully overflow, inactivating the activity of enzymes to protect the color of the material. After a second high-voltage pulse electric field treatment, the formation of characteristic flavor components of the material is promoted, and microorganisms introduced during the processing are killed. Compared with the prior art, the hot pot base has a bright color and a rich characteristic flavor, and the base has improved boiling resistance and flavor release, thereby improving the overall quality of the product. The preparation method of the present invention is applied to the processing of spicy clear oil hot pot base, and a hot pot base with controllable spiciness and prominent numbness can be obtained.
Owner:CHENGDU GUIYI FOOD DEV CO LTD
Energy recycling system of distillation device
PendingCN120800066ARecuperative heat exchangersSteam/vapor condensersEnergy recoveryProcess engineering
The invention discloses an energy recycling system of a distillation device, which belongs to the technical field of heat energy recovery and comprises a live steam pipeline, a wine retort and a condenser, the live steam pipeline is communicated with the wine retort, a secondary steam evaporation chamber, a steam chamber, a cooling water chamber and a wine receiving chamber are sequentially arranged in the condenser, a steam passing cylinder at the top of the wine retort is communicated with the steam chamber, and the steam passing cylinder is communicated with the steam chamber. A cooling pipe penetrating through the cooling water chamber is communicated between the steam chamber and the wine receiving chamber, a hot water pipe for pumping heat exchange water in the cooling water chamber to the secondary steam evaporation chamber is further connected between the cooling water chamber and the secondary steam evaporation chamber, and a secondary steam conveying pipeline is further communicated between the secondary steam evaporation chamber and the live steam pipeline. A steam compressor is further installed on the secondary steam conveying pipeline. On the basis of not changing an existing distillation liquor flowing mode, the bled steam generated in the liquor distillation process is effectively recycled, the production level of liquor enterprises is improved, energy consumption is reduced, and emission is reduced.
Owner:SICHUAN YIBIN MINJIANG MASCH MFG CO LTD +1
Bottle (Zhu Hongtuo Gold Double Peak Selected Dry White Wine)
1. Name of the designed product: wine bottle (Zui Hongtuo gold double-peak selected dry white wine). 2. Use of the designed product: used for containing wine. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view. 5. Other circumstances or explanations: part A is transparent material.
Owner:LONGKOU HAOSHENG TRADING CO LTD
Construction method and application of liver heat rat model
The invention provides a construction method and application of a liver-heat rat model, and relates to the technical field of medical animal experiment models.The construction method comprises the steps that adult rats are placed in a humid and hot environment with the temperature being 30 + / -2 DEG C and the humidity being 75 + / -5%, fed with high-fat feed, drunk with beer instead of water every day and subjected to gavage with baijiu twice every week, and the adult rats are totally fed for 12-16 weeks; and performing liver heat syndrome scoring and liver heat disease scoring on the rats obtained by feeding, and when the sum of the liver heat syndrome scores and the sum of the liver heat disease scores are both greater than or equal to a preset standard score, obtaining the liver heat rat model. According to the method, a disease modeling factor and syndrome modeling factor superposition method is adopted to establish a disease and syndrome combined'liver heat 'rat model, establishment of each syndrome macroscopic characterization index quantitative evaluation system is reasonably proposed, corresponding microscopic indexes are introduced to macroscopic characterization, and traditional Chinese medicine innovative research on liver disease prevention and treatment can be assisted.
Owner:GANSU PROVINCIAL HOSPITAL OF TCM +1
White spirit fermented grain spreading and airing device
Owner:SICHUAN JIANGKOU JIULONGDING LIQUOR CO LTD
White spirit label code spraying detection device
The utility model relates to the technical field of production and processing equipment, and provides a white spirit label code spraying detection device which comprises a base, the outer surface of the base is fixedly connected with a plurality of first fixing rods, the outer surfaces of the first fixing rods are movably sleeved with carrier rollers, the outer surfaces of the carrier rollers are in transmission connection with a conveying belt, and the conveying belt is in transmission connection with the conveying belt. Two toughness blocks are fixedly connected to the outer surface of each conveying belt, a plurality of grooves are evenly formed in the tops of the two toughness blocks, intermittent downward movement of a code spraying gun is achieved through the grooves, code spraying is conducted on products, the problems of misjudgment caused by using a sensor and inaccurate code spraying positions are avoided, the code spraying quality is improved, and the code spraying efficiency is improved. The cost of manual inspection and reworking is reduced, the labor intensity of workers is reduced, and the production efficiency is improved.
Owner:XINJIANG RONGCHUN SHENGQUAN LIQUOR CO LTD
Packaging box (white wine)
1. Name of the product of this design: Packaging box (white wine). 2. Purpose of this design product: used for holding wine. 3. The key design points of this product are the combination of shape, pattern and color. 4. The picture or photo that best illustrates the design points: three-dimensional picture. 5. The design for which protection is sought includes color.
Owner:刘金龙
Health-preserving and nourishing yellow peach wine and preparation process thereof
The invention provides health-preserving and nourishing yellow peach wine and a preparation process, and relates to the technical field of wine brewing, the health-preserving and nourishing yellow peach wine comprises the following raw material components: yellow peaches, yellow peach brandy, rock candy and nourishing auxiliary materials, and the nourishing auxiliary materials comprise Chinese wolfberry fruits, red dates, Chinese angelica, longan and lotus seeds. The yellow peach brandy used for preparing the health-preserving and nourishing type yellow peach wine is used for replacing traditional white wine, so that the prepared yellow peach wine is mellow, fragrant and sweet, and softer and finer in taste, and by adding a series of nourishing auxiliary materials, the yellow peach wine has the effects of preserving health and nourishing.
Owner:YUANLING HONGYUAN AGRI & FORESTRY DEV CO LTD
Wine box (Red Dragon No. 1)
1. The name of the design product: wine box (Hongjinlong No. 1). 2. The use of the design product: used as a packaging box for packaging white wine. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best indicates the design points: perspective view.
Owner:WUHAN NANYANG DAHUA COMMERCE & TRADE CENT
Crispy beef and method for preparing the same
This invention relates to the field of food processing technology, and discloses a method for preparing crispy beef, comprising the following steps: S1, taking 100 parts by weight of beef, adding 3.25 parts by weight of salt, 0.2 parts by weight of peppercorns, 0.4 parts by weight of white wine, 40 parts by weight of ice water, and 0.007 parts by weight of sodium sorbate and 0.015 parts by weight of sodium nitrite dissolved in the ice water, and placing it in a tumbler and stirring for 30 minutes. This invention, through precise marinating, ice water tumbling, and 72-hour low-temperature marinating, allows the marinade to fully penetrate the beef fibers, thoroughly removing the fishy smell, improving water retention, and addressing the problem of dryness. A compound brine using 28 kinds of spices is used, resulting in a rich and layered aroma, overcoming the single flavor deficiency of traditional processes. Frying at 260℃ for 2 minutes creates a crispy exterior and tender interior with a stable texture, and the sugar flavor is diluted to enhance palatability. Combined with aseptic cooling, vacuum packaging, and 121℃ high-temperature sterilization, the shelf life is extended, batches are stable, suitable for industrial production, and significantly improves product quality and competitiveness.
Method for preparing yellow rice wine based on ultrasonic aging-multistage membrane filtration-low-temperature sedimentation coupling and yellow rice wine prepared by method
The invention provides a method for preparing yellow rice wine based on ultrasonic aging-multistage membrane filtration-low-temperature sedimentation coupling and the yellow rice wine prepared by the method, and belongs to the technical field of wine manufacturing. A method for preparing yellow rice wine based on ultrasonic aging-multistage membrane filtration-low-temperature sedimentation coupling comprises the following steps: mixing yellow rice wine base liquor with white spirit base liquor, and aging the obtained yellow rice wine body under three-frequency ultrasonic combined treatment; the frequencies of the ultrasonic waves comprise 22 kHz, 28 kHz and 40 kHz; the aged wine body is settled under the refrigeration condition, the settled wine body is subjected to multi-stage circulating filtration through an activated carbon filter element, a polypropylene melt-blown filter element and a microfiltration membrane filter element, and the yellow wine is obtained. The preparation method disclosed by the invention has the characteristics of short ageing period and long shelf life, and the prepared yellow wine has the advantages of clear yellow and bright color, mellow taste and high quality of not causing drunkenness after being drunk, and breaks through the industrial bottleneck of the traditional yellow wine.
Owner:INNOVATION CENTER OF YANGTZE RIVER DELTA ZHEJIANG UNIVERSITY
Breakage-proof and pressure-resistant white spirit packaging box
The utility model discloses a breakage-proof and pressure-resistant white spirit packaging box, relates to the technical field of white spirit packaging boxes, and aims to solve the technical problem that white spirit bottles with different sizes are inconvenient to stably place in the conventional white spirit packaging box. The breakage-proof and pressure-resistant white spirit packaging box comprises a box body, a box cover is arranged at the top of the box body in an inserting manner, and a foam block is arranged in the box body; a circular placing hole is formed in the center of the top of the foam block, four groups of rectangular notches at equal intervals are formed in the periphery of the circular placing hole, inserting blocks are movably arranged in the rectangular notches, and the sides, back to the rectangular notches, of the inserting blocks are arc-shaped surfaces. The four groups of rectangular notches are formed in the periphery of the circular placing hole of the foam block, and the inserting blocks are movably arranged in the rectangular notches, so that when white spirit is placed, the positions of the four groups of inserting blocks can be adjusted according to the size of a white spirit bottle, and the four groups of inserting blocks are combined to form a notch matched with the size of the white spirit bottle; and therefore, the white spirit bottles can be stably placed in the circular placing holes.
Owner:JIANGSU CHENGYUAN PRINTING TECH CO LTD
Vial (Y002)
1. The name of the design product: smell bottle (Y002). 2. The use of the design product: for perfume, white wine, coffee beans, essential oil, tea and other products smell sample flavor. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective drawing.
Owner:杨青