61results about How to "Maintain taste" patented technology

An atomizing device is provided. The atomizing device includes a heating member and a temperature control switch. The temperature control switch is positioned adjacent to the heating member or the heating member is sleeved on the temperature control switch. Both of the heating member and the temperature control switch are electrically coupled to a power supply device. An electronic cigarette including the atomizing device is also provided.

Process, apparatus and composition for calcium fortification of beverages are provided. The methods comprise continuously blending in water a calcium source, preferably calcium hydroxide, and an acid source for a time sufficient to produce soluble calcium salts, but with minimal precipitation. The acid source is preferably citric acid. The calcium salt solution remains in an in-line retaining reaction hold tube for the necessary period to produce calcium salt in solution without significant precipitation, and is then continuously and immediately added to a non-dairy beverage, such as orange juice, to calcium fortify the beverage. The pH of the calcium salt solution can be monitored to optimize the amount of soluble salt and minimize the amount of precipitate.

A household food warmer for keeping foods and beverages warm includes a housing, a drawer which can be inserted into the housing, an interior chamber which is bounded by the housing and the inserted drawer and which is used to accommodate foods placed on plates, a heating element, an electrical circuit in which is arranged a first electrical switch for switching on the heating element, and a temperature sensor for measuring the interior chamber temperature. A convection fan is provided. The convection fan can be switched on via a second electrical switch arranged in the electrical circuit and can be switched off via the second electrical switch upon the occurrence of a switching condition that is dependent on the temperature sensor.

A method and apparatus are provided for producing blended dessert products. The apparatus includes a base, a container removably mounted to the base, a cutting member for slicing, chopping and / or grating food products, and a mixing blade in the container for blending the food products once they have been sliced, chopped or grated. In accordance with the method, a frozen food product such as ice cream and a second food product such as cookies, candy and / or nuts are fed to a cutting member where they are sliced, grated and / or chopped and them caused to drop into a container. The food products are then blended within the container by a mixing blade, preferably producing a dessert product having the consistency of soft ice cream that contains chunks and / or slices of other food products.

A device for filtering second-hand smoke from a burning tobacco product includes a first chamber for receiving the lit end of the tobacco product. Users of the device can inhale smoke from the tobacco product through a first aperture in the first chamber, while a filter communicating with the first chamber filters smoke from the burning end of the tobacco product. A second chamber is configured to receive smoke and air exhaled by the user. The smoke is filtered by the second filter and the filtered air is passed through to the surrounding environment.

A Kimchi refrigerator that applies cold shock to Kimchi stored therein at predetermined time intervals, while a keeping mode is performed, so as to improve the taste of the Kimchi, wherein the time intervals are changed, and a control method of the same are disclosed. The Kimchi refrigerator includes a cooling system to cool the interior of the refrigerator in which Kimchi is stored, and a control unit to control the cooling system to perform a cold shock operation in which the interior of the refrigerator is cooled to a cold shock temperature lower than a keeping temperature at predetermined time intervals, for a predetermined period of time, while a keeping mode is performed. The control unit changes the time intervals.

A drink up consists of a lower cup body, an upper cup body, and a lid. The top of the lower cup body has an opening for holding drink and ice. The upper cup body connects to the lower cup body, with a cup opening for drinking or for a straw to be inserted. The lid closes the cup opening. One adds a drink or ice via the opening into the lower cup body. After the combination of the upper cup body and the lower cup body, one can directly have the drink via the cup opening or a straw. The addition of ice can elongate the keep time of soda gas. The drink therein can be kept at a better taste and coldness for a longer time. By opening the upper and lower cup bodies, the user can readily clean and reuse them. The invention is recyclable.

A capsule beverage brewing system includes: a brewer body having an accommodating space, and a sensing device and a sensor installed on an inner surface of the brewer body; at least one capsule containing a concentrated beverage and having an identification code on an outer surface of the capsule and corresponsive to the type of beverage contained in the capsule; and a tray installed in the brewer body and having an accommodating portion for disposing the capsule, and a contact portion extended from a side of the tray, such that when the tray is pushed into the accommodating space, the contact portion pushes or presses the sensor for a brewing operation. The brewing system automatically identifies the type of capsule, so that users need not to adjust any brewing parameters to obtain a good tasted beverage in the brewing process.

The invention provides a double-filtering tea cup which comprises a cup body, wherein the cup body is internally provided with an upper filtering screen and a lower filtering screen arranged in sequence from top to bottom, an opening is arranged at the lower end of the cup body, a lower cup cover is in threaded connection with the cup body, and the hole size of the filtering holes of the upper filtering screen is larger than the hole size of the filtering holes of the lower filtering screen. The double-filtering tea cup can better filter out tea dust in the tea cup and maintain the taste of team, and brewed tea can be poured out of the tea cup from the lower end of the tea cup conveniently, therefore the tea cup can be cleaned conveniently. Since the hole size of the filtering holes of the upper filtering screen is larger than the hole size of the filtering holes of the lower filtering screen, tea dust can be isolated at the upper filtering screen and filtering effect is strengthened further. The double-filtering tea cup has the advantages of simple structure, convenience in use and low manufacturing cost and is suitable for promotion in large scale.

A single or mixed culture performed under conditions in which a new species of the Lactobacillaceae family having antioxidant properties and separated from Kefir grains can be cultured. An antioxidant having the obtained culture or bacteria as active principles is formulated and used as a raw material for or added to drinks, foods, cosmetics or animal feeds.

The present application discloses an electronic cigarette. The electronic cigarette comprises a mouthpiece and a tank. The tank is coupled to the mouth piece. The tank comprises a cartridge, an atomizer, a base and an adapter. The cartridge is made of glass and comprises an air duct, an oil cup, and a plate comprising at least one hole and coupled between the air duct and the oil cup. The atomizer is coupled to the oil cup. The base is coupled to the oil cup. The adapter is coupled to the base. A method for manufacturing the aforementioned cartridge is also disclosed. The method comprises welding the air duct and the plate; welding a lower oil cup of the oil cup with the plate; and welding an upper oil cup of the oil cup with the lower oil cup.

The present invention provides a cigarette filter material useful for selectively and efficiently reducing formaldehyde while maintaining a palatable component such as nicotine or tar. The cigarette filter material is obtained by coating-treating a substrate (such as a cellulose acetate fiber) with a solution (particularly, an aqueous solution) containing a polysaccharide having an amino group (e.g. chitosan) and a polar solvent (e.g., water) [and optionally an acid such as a hydroxy acid (e.g., lactic acid)]. A cigarette filter of such a cigarette filter material can efficiently and selectively reduce formaldehyde. For example, the cigarette filter ensures a retention of formaldehyde of not more than 65% while maintaining retentions of nicotine and tar of not less than 80%, respectively, in main stream smoke.

The present invention provides a container for fermented foods that temporarily gathers gas, generated by fermented foods contained in the container, and allows the gas to be discharged to the outside at an appropriate time. The fermented food container includes a container body having a plurality of locking protrusions provided around the container body. The fermented food container further includes an inner lid to close the open top of the container body, with an inner valve unit provided on the inner lid. The fermented food container further includes an outer lid coupled to the container body and spaced apart from the inner lid by a predetermined distance, thus defining a gas storage space between the inner lid and the outer lid, with an outer valve unit provided on the outer lid. The fermented food container further includes a plurality of locking flaps provided on at least one of the inner lid and the outer lid. The fermented food container can slow down the oxidization of fermented foods, thereby maintaining the freshness and taste of the fermented foods. Furthermore, the fermented food container lets a user know an appropriate time to discharge the gas from the gas storage space, using the gas volume gauge rod, thus preventing a refrigerator in which the fermented food container is stored from absorbing the bad food smell.

It is intended to provide a cooked rice product which suffers from no worsening in qualities such as taste and texture in the case of being preserved or distributed in a chilled or frozen environment followed by chill-thawing, and is free from any sanitary problems. This object is achieved by using water-soluble soybean polysaccharides and sugar alcohol together with a starch-digesting enzyme to thereby highly effectively relieve worsening in qualities (for example, taste, texture and flavor) of a cooked rice product due to distribution in a chilled or frozen state, compared with the existing methods. Before taking, moreover, the product can be thawed by the chill-thawing method which is free from such sanitary problems as occurring in thawing at room temperature.

The invention discloses orange potato chips, which are prepared from the following raw materials in parts by weight: 100 parts of mashed potato, 20 parts of green bean powder, 10 parts of xylitol, 10 parts of buckwheat powder, 3 parts of orange juice, 2 parts of grape seed oil, 2 parts of lyophilized garland chrysanthemum particles, 2 parts of lyophilized spinach particles, 2 parts of mashed mulberry, 1 part of condensed milk, 2 parts of ginger, 1 part of turmeric powder, 1.0 part of baking soda, 2 parts of salt, 10 parts of white sugar, 0.5 part of monosodium glutamate and a proper amount of water. The potato chips are prepared from the green bean powder, the xylitol, the buckwheat powder, the orange juice, the grape seed oil, the lyophilized garland chrysanthemum particles, the lyophilized spinach particles and the smashed mulberries, so that the potato chips contain rich vitamins, and are anti-oxidative and good to health, and the immune function of a human body can be improved; turmeric has the effect of invigorating the stomach, so that the potato chips have a health care function; and the formula is in line with the needs of the human body, so that the health is maintained when people enjoys the potato chips, and the potato chips belong to delicious food.

A beverage container has a body having an inlet which is formed so as to penetrate the bottom of a receiving unit. A holder is coupled to the inlet to open and close the inlet upon ascending or descending with a nozzle of a beverage supply device being inserted into the holder. A locking member is coupled to the ascending / descending wall of the holder to allow the holder to close the inlet. The locking member has a plurality of elastic arms for elastically supporting the holder.

The invention relates to a sweet potato leaf probiotics healthy beverage and a preparation method thereof. The sweet potato leaf probiotics healthy beverage is prepared from the following raw material components in parts by weight: 8-15 parts of composite probiotics fluid, 28-32 parts of sweet potato leaf pulp after pasteurization, 10-15 parts of honey and 45-50 parts of water. In the preparation process of the sweet potato leaf probiotics healthy beverage, sweet potato leaves which are low in development degree at present but are rich in nutrient components and good in health-care functions are selected as a main raw material, and through the fermentation process of various beneficial bacteria including lactobacillus casei, bifidobacterium bifidum, saccharomyces cerevisiae and the like, the probiotics beverage having health-care functions is made. The obtained product namely the sweet potato leaf probiotics healthy beverage is rich in nutrients, not only can improve the environment of the intestinal tract but also can prevent and treat diseases, particularly has notable effects in the respects of reducing blood pressure, alleviating constipation and the like, and integrates nutrients and the health-care functions. According to the making method of the sweet potato leaf probiotics healthy beverage disclosed by the invention, a bioengineering technique and a physical technique are used in the whole course, so that the flavor and the full nutrient components of the sweet potato leaf probiotics healthy beverage are greatly maintained, and the nutrient value and the product security of the sweet potato leaf probiotics healthy beverage are extremely high.

The invention discloses colorized processed cheese. The colorized processed cheese comprises the following raw materials in percentage by mass: 95-99.4% of extensible processed cheese, 0.5-4.8% of colored foods, and 0.02-1% of edible pigments. The colorized processed cheese disclosed by the invention is tolerable to refrigerated preservation, and has very good tensile property after being heated;more importantly, the colorized processed cheese has very high visual attractiveness, so that usage of cheese products can be beneficially expanded with consumer acceptance and appetite for cheese improved.

The present invention provides a method for preparation of frozen microwave instant food, wherein the main process is that before being cooked the ingredients are shaped (to ordinary shape or crushing, fine crushing, mashing shape) and impregnated. The impregnating solution used is an aqueous solution containing 30˜150 g / L of trehalose and 1˜100 g / L of polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive Trehalose and polysaccharides, glue, phosphatide, starch, polylactic acid, edible tackifier or edible adhesive, or combination thereof are used to coat the ingredients, thus membranes are formed on the ingredients to improve moisture holding capacity, reduce volatilization, stabilize food structure, inhibit starch retrogradation, protein denaturation, oil decay, unsaturated fatty acid decomposition when the fish being heated, and vegetable and fruit browning, as well as protect the tissue, so that the moisture holding capacity and dry taste of the frozen food are improved.

The invention relates to a warehousing method for fresh-keeping of rice. The warehousing method comprises following steps of: (1) constructing or reconstructing a grain depot in the shape of a cuboid, arranging sealing windows at upper potions of walls on four sides and arranging heat-preservation and thermal insulation material inside of walls, wherein the areas of the sealing windows are 10 to 25% of those of walls; (b) arranging a cooling device, a ventilating device, a temperature self-control device, a humidity self-control device into the grain depot; and (c) laying a layer of calcium oxide on the ground of the grain depot and laying a PVC thin film on calcium oxide, drying paddy or rice with moisture content less than 15% by utilizing sunlight and packaging paddy or rice to be piled on the PVC thin film, adding repellents and utilizing the PVC thin film to wrap up pockets, controlling temperature of the grain depot within the range of 10 to 15 DEG C and keeping relative humidity of the grain depot within the range of 30% to 50% for storage, decreasing oxygen-bearing content within the range of 4v% to 10v% after 20 to 30 days till ex-warehouse processing is performed. The warehousing method for fresh-keeping of rice has following beneficial effects: neither rice worms nor moulds can be produced from rice or paddy insulated by the PVC thin film; storage time of rice or paddy can be prolonged; and nutrition and mouth feel can be maintained.

Provided is a W / O / W type emulsion condiment which can effectively reduce the exudation of water from foodstuff while keeping the texture of foodstuff. This W / O / W type emulsion condiment comprises an edible fat or oil, an emulsifying agent, a thickener and common salt and has a viscosity of 50 to 500Pa*s, an edible fat or oil content of 10 to 70 mass%, and a common salt content of 1 to 6 mass%. Further, the W / O / W emulsified particles constituting the emulsion condiment have a mean particle diameter of 4 to 20[mu]m, and the water-exudation ratio as observed when mixing 40g of the emulsion condiment with 60g of 30-mm square pieces of lettuce, 60g of 2-mm wide cabbage strips and 8g of pure water is 30% or below relative to the following standard condiment. Standard condiment: prepared by subjecting 100g of raw egg yolk, 90g of vinegar (acidity: 4%), 35g of pure water, 10g of common salt, 2g of xanthan gum and 3g of sodium glutamate to homogenization in a mixer to prepare an aqueous phase, pouring 760g of an edible vegetable fat or oil into the aqueous phase, and subjecting the obtained mixture to rough emulsification and then fine emulsification using a colloid mill.

The present invention is an energy drink that included both creatine and caffeine, which provides superior energy, concentration and performance over other energy beverages / liquids. The invention can include other vitamins and beneficial additives, but is intended to be unflavored and unsweetened.

A layered tubing for conveying a non-toxic fluid comprises an inner layer having an inner surface adapted for exposure to the fluid, the inner layer consisting essentially of a polyester comprising units of the formula C10H8O4, and an outer layer comprising a thermoplastic polymer, the outer layer being bonded either directly or indirectly to the inner layer. Such a tubing is useful for conveying non-toxic fluids such as water, syrups and beverages. The polyester can also be used in the form of a film for packaging solids suitable for human consumption, such as food and medicaments.

The green vegetable puree production process according to the present invention, which contains a grinding step and an acid addition step and does not include a heating step, produces an unheated green vegetable puree having no catalase activity, containing an acid or acids and having a pH of 2.7 to 4.1. The puree sufficiently maintains the original flavor and taste and freshness of vegetables and is suitable for use in the preparation of foods, especially for vegetable juices.

The invention discloses aronia melanocarpa jelly and a preparation method thereof. The method comprises the following steps: (1) immersing agar in water for 24 hours; (2) heating the immersed agar with water to the temperature of between 90 and 100 DEG C to ensure that the agar is completely dissolved; (3) adding aronia melanocarpa concentrate into the agar sugar solution to uniformly mix, heating to the temperature of between 100 and 105 DEG C to obtain aronia melanocarpa mixed sugar solution; and (5) pouring the aronia melanocarpa mixed sugar solution into a small jelly plate to cool at normal temperature until the sugar solution is cured to gel shaped aronia melanocarpa jelly. The aronia melanocarpa jelly ensures that the aronia melanocarpa is not sour while consumers can absorb the pharmacologically ingredient of the aronia melanocarpa, maintains the flavor and smell of jelly to attract the consumers, has the delicious taste of the jelly, and can be taken as snacks for people of all ages and both sexes, in particular for children.

The invention discloses a bamboo shoot preservation method. The bamboo shoot preservation method comprises the following steps of: firstly, selecting bamboo shoots, and then cleaning the selected bamboo shoots, wherein the details of the cleaning step are as follows: firstly, removing soil on the surfaces of the bamboo shoots, then washing the surfaces of the bamboo shoots, checking the bamboo shoots washed in step a, picking out bamboo shoots which are not decayed and damaged by worms, cutting off polluted cutting surfaces from bases of the bamboo shoots, feeding the bamboo shoots without thepolluted cutting surfaces in step b into light salt brine, soaking the bamboo shoots for 8 minutes, and then wiping water on the surfaces of the bamboo shoots; and feeding the washed bamboo shoots into a thermostat water bath pot for pasteurization. The bamboo shoot preservation method has the beneficial effects that firstly, the loss of water in the bamboo shoots can be reduced in the storage process of the bamboo shoots, the color and taste of the bamboo shoots can be maintained very well, the preservation time of the bamboo shoots can be prolonged, the decay of the bamboo shoots is reducedin the preservation process of the bamboo shoots, the fresh-keeping rate of the bamboo shoots is increased, and the bamboo shoot preservation method has relatively good application prospect.

The invention discloses a refrigeration method of high quality celery. The method is characterized by comprising the following steps: (1) precooling treatment of celery, (2) antistaling agent preparation, (3) precooling, (4) packaging by a food grade polyethylene film, and (5) stagewise cooling refrigeration storage. Through addition of the antistaling agent and stagewise cooling in storage, the celery can slowly adapt to the increasingly lower temperature and gradually reduce the sensitivity to low temperature, so as to greatly reduce the probability of chilling injury of the celery, keep the advantages of crisp roots, tender stems and sufficient moisture of the celery, maintain the taste and quality of celery, and extend the preservation time.

The present invention relates to a disposable coffee-brewing device, comprising: a support plate which is coupled to a beverage container such as a cup, and one side of which has an opening; a cylindrical body which protrudes downwardly from the support plate, and has an open top and a lower portion with a stepped portion for accommodating coffee grounds and having a lower end with a brewing aperture to which filtering paper is attached; and an upper sealing cover and a lower sealing cover which are attached to the top of the coffee grounds-accommodating portion and to the bottom of the brewing aperture, respectively, to seal the coffee grounds-accommodating portion, and which have respective handles.; The handle of the upper sealing cover extends toward the upper surface of the support plate, and the handle of the lower sealing cover is formed at one side of the lower sealing cover, farther from the opening, and extends to the upper surface of the support plate through the opening. The disposable coffee-brewing device of the present invention tightly seals coffee granules to maintain the taste and flavor of the coffee and preserve coffee granules over a long period of time. The disposable coffee-brewing device of the present invention can be used in a significantly convenient manner by simply removing the sealing means thereof and adding hot water directly into the device to prepare brewed coffee.; Further, the device of the present invention can be elastically fitted to a beverage cup, and a plurality of the devices of the present invention can be stacked into a layer for easy use and storage.