CN102992254A - Sterile cold-filling method of dry type goji berry fruit wine - Google Patents
Sterile cold-filling method of dry type goji berry fruit wine Download PDFInfo
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- CN102992254A CN102992254A CN2012104869958A CN201210486995A CN102992254A CN 102992254 A CN102992254 A CN 102992254A CN 2012104869958 A CN2012104869958 A CN 2012104869958A CN 201210486995 A CN201210486995 A CN 201210486995A CN 102992254 A CN102992254 A CN 102992254A
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- cold
- dry type
- fruit wine
- bottle
- filling
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- 238000000034 method Methods 0.000 title claims abstract description 38
- 235000019990 fruit wine Nutrition 0.000 title claims abstract description 32
- 238000011049 filling Methods 0.000 title abstract description 21
- 244000241838 Lycium barbarum Species 0.000 title abstract 5
- 235000015459 Lycium barbarum Nutrition 0.000 title abstract 5
- 235000014101 wine Nutrition 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- 244000241872 Lycium chinense Species 0.000 claims description 25
- 235000015468 Lycium chinense Nutrition 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 24
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 22
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims description 22
- 229940033663 thimerosal Drugs 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000012371 Aseptic Filling Methods 0.000 claims description 19
- 239000000243 solution Substances 0.000 claims description 13
- 238000004140 cleaning Methods 0.000 claims description 12
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 12
- 239000007921 spray Substances 0.000 claims description 12
- 239000007799 cork Substances 0.000 claims description 10
- 239000011521 glass Substances 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 7
- 239000004155 Chlorine dioxide Substances 0.000 claims description 6
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 6
- 238000003958 fumigation Methods 0.000 claims description 6
- 238000000746 purification Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000012859 sterile filling Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- WFJIVOKAWHGMBH-UHFFFAOYSA-N 4-hexylbenzene-1,3-diol Chemical compound CCCCCCC1=CC=C(O)C=C1O WFJIVOKAWHGMBH-UHFFFAOYSA-N 0.000 claims description 2
- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 239000002932 luster Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035939 shock Effects 0.000 abstract description 2
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- HEMHJVSKTPXQMS-UHFFFAOYSA-M sodium hydroxide Inorganic materials [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 18
- 238000002372 labelling Methods 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000019353 potassium silicate Nutrition 0.000 description 4
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 description 4
- GRYLNZFGIOXLOG-UHFFFAOYSA-N Nitric acid Chemical compound O[N+]([O-])=O GRYLNZFGIOXLOG-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000002599 biostatic effect Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000009931 harmful effect Effects 0.000 description 2
- 229910017604 nitric acid Inorganic materials 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010057040 Temperature intolerance Diseases 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001066 destructive effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- -1 fruital Substances 0.000 description 1
- 230000008543 heat sensitivity Effects 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
Abstract
The invention relates to a sterile cold-filling method of dry type goji berry fruit wine. The method is characterized by comprising the following steps: disinfecting and sterilizing all the devices and apparatuses contacted by dry type goji berry fruit wine in the process of filling firstly, then degerming and filtering the dry type goji berry fruit wine and finally completing processes of filling, corking and sealing of the wine liquid in a sterile and clean space, and thus completing sterile cold-filling. The invention provides a sterile cold-filling method of dry type goji berry fruit wine; the quality of the product is ensured by the sterile cold-filling; the wine is filled under a normal-temperature aseptic condition in cold-filling, so that the intrinsic colour and luster, fruity flavor, taste and nutritional ingredient are maintained at a maximum extent; the requirement on the bottle in the cold filling is low, so that the bottle body is prevented from bearing hot and cold shock; and consumption a great amount of steam is not needed in the cold filling, and only the normal-temperature filling is needed.
Description
Technical field
The present invention relates to a kind of cold-aseptic filling method of dry type Chinese wolfberry fruit wine.
Background technology
Dry type grape wine adopts cold filling can reach the purpose of Biostatic within the shelf-life under relatively strict sanitary condition because himself containing the smart sugar content with being lower than 4g/L of certain wine degree generally speaking.Other dry type and sweet type fruit wine all will adopt the technique of carrying out pasteurize after hot filling or the can to kill the purpose that germ on wine liquid and the container reaches Biostatic.On the one hand, the technique of hot filling or pasteurize all will expend a large amount of energy, causes productive costs high, and complex procedures, and length expends time in; On the other hand, high temperature has very large destructive effect to the heat sensitivity nutriment in the wine liquid, and fragrance, the color and luster mouthfeel of wine body caused harmful effect.
Because the dry type Chinese wolfberry fruit wine contains certain alcohol concentration and sugar content is low, possesses certain bacteriostasis, its aseptic condition and operation are different from fruit drink, so the dry type Chinese wolfberry fruit wine need to be a kind of with low cost, is different from efficiently the cold-aseptic filling method of beverage.
Summary of the invention
The cold-aseptic filling method that the purpose of this invention is to provide a kind of dry type Chinese wolfberry fruit wine can be simplified the filling process of dry type Chinese wolfberry fruit wine, and increasing work efficiency reduces production costs.
A kind of cold-aseptic filling method of dry type Chinese wolfberry fruit wine, its special feature is, comprise the steps: that the equipment and the utensil that at first dry type Chinese wolfberry fruit wine in the can operation are touched all process through sterilization, then with the aseptic filtration of dry type Chinese wolfberry fruit wine, the last can of in aseptic clean room, finishing wine liquid, beat and fill in sealing process, namely finish cold-aseptic filling.
Whole can operation is finished between the sterile filling of hundred grades of purifications, and 30min-1h opens clean air system and at 18-22 ℃ of temperature-constant operation, keeps uviol lamp often to open before the can; During can uviol lamp is closed, operating personal is worn clean garment and is drenched at least at Airshower chamber wind and enter bottling department behind the 15s, use ozone disinfection cabinet that cork is carried out disinfection, use the immersing type disinfection machine that empty glass bottle is carried out disinfection, wash with sterilized water again, then dry up with filtrated air, adopt the CIP washing system to clean up in the equipment of wine liquid process, pipeline; At last with wine liquid through 0.2-0.25 μ m except mycoderm carry out aseptic filtration after can get final product.
Wherein the thimerosal of immersing type disinfection machine is to add the pure water dilution take ClO 2 solution to be mixed with chlorine dioxide concentration as the solution of 200-300PPM.
Wherein sterilized water is according to 2-5g/m
3The ozone addition be mixed with the ozone solution of concentration 0.5-1mg/L.
Wherein drench to refer at filter efficiency to be that 95%-99.99%, ejection wind speed are the condition leeward pouring 15-30s of 15-20m/s at Airshower chamber wind.
Wherein clean with the CIP washing system and refer to pipeline, pump, bottle placer are connected into the circulation closed pipeline, successively with the alkali lye of mass concentration 2%, 3% acid solution and each circulation cleaning 30min of hot water of 90-95 ℃.
Wherein the processing of empty glass bottle referred to that the sky glass bottle makes thimerosal fill whole bottle when entering thimerosal, the air of driveing in the bottle outlet makes the surfaces externally and internally of bottle be immersed in the thimerosal fully, and stop 10-15s, then put into the sterilized water soaking compartment after the thimerosal in the bottle having been toppled over and soak 10-15s, then with sterilized water empty glass bottle is carried out inside and outside spray and be in reason, then use with bottle in blow pouring with the filtrated air of equipressure, until empty glass bottle is dry.
Wherein cork is carried out disinfection and refer to the ozone disinfection cabinet fumigation 15-25min of cork at the 1-2% ozone concentration.
Wherein also the bottle after the can be played plug, air-dry, the paste labels of spray, contracting cap, coding and vanning.
Hot filling is fruit wine packaging process commonly used, but hot filling can cost is high, and equipment investment is large, and cost of product is high, and the wine body is because being heated for a long time in the process of hot filling, and nutrition is impaired, and color and luster, flavour, fragrance also can be subject to harmful effect to a certain degree.The invention provides a kind of cold-aseptic filling method of dry type Chinese wolfberry fruit wine, cold-aseptic filling has guaranteed product design, and in cold filling, the can under the normal temperature germ-free condition of wine body has farthest kept original color and luster, fruital, flavour and nutritional labeling.Cold filling is lower to the requirement of bottle, avoids bottle to bear thermal shock; Cold filling need not consume a large amount of steam yet, only needs the normal temperature can to get final product.Cold-aseptic filling has very strong science, and technique is very tight to environmental requirement, and it is very high to comprise mainly that wherein the technical finesse measure that filling apparatus, peopleware and technique are taked requires.
The specific embodiment
Experiment material and equipment that the embodiment of the invention adopts are as follows:
Embodiment 1:
Adopt between the sterile filling of hundred grades of purifications.Uviol lamp is opened, and opens clean air system and 18 ℃ of temperature-constant operation 1h.Filtrated air enters the can chamber and adopts intensive streamline air diffuser, the top supplying air mode, and sterile wind keeps blast even by spoiler back balance ground.
Uviol lamp is closed, and operating personal is worn and entered aseptic area after clean garment is 95% at filter efficiency, the ejection wind speed is 20m/s condition leeward is drenched 30S.Empty bottle enters concentration to be the 300PPM chlorine dioxide disinfection liquid and thimerosal is filled in whole bottle, drive the air in the bottle outlet, the surfaces externally and internally of bottle also must be immersed in thimerosal fully, and stop 10S, guarantee that bacterium is killed fully, then the thimerosal in the bottle has been toppled in the sterilized water soaking compartment of rear introduction ozone concentration 0.5mg/L and soaked 15S, again with sterilized water glass bottle has been carried out the inside and outside spray of bottle and be in reason in that output (namely from then on link enters next link) is front.Then use with bottle in blow pouring with the filtrated air of equipressure, until dry.Cork is 2% ozone disinfection cabinet fumigation 15min at ozone concentration.The dry type Chinese wolfberry fruit wine is the degerming plate filtration of 0.2 μ m through the aperture.Bottle economy-combat plug after the can, air-dry, the labeling mark of spray, contracting cap, coding, vanning, can is finished.For the first time before the can or other can shut down gap, adopt the CIP method of cleaning, successively with 2% alkali lye, 3% acid solution and each circulation cleaning 30min of hot water of 95 ℃.
Embodiment 2:
Adopt between the sterile filling of hundred grades of purifications.Uviol lamp is opened, and opens clean air system and 22 ℃ of temperature-constant operation 1h.Filtrated air enters the can chamber and adopts intensive streamline air diffuser, the top supplying air mode, and sterile wind keeps blast even by spoiler back balance ground.
Uviol lamp is closed, and operating personal is worn and entered aseptic area after clean garment is 95% at filter efficiency, the ejection wind speed is 20m/s condition leeward is drenched 30S.Empty bottle enters concentration to be the 200PPM chlorine dioxide disinfection liquid and thimerosal is filled in whole bottle, drive the air in the bottle outlet, the surfaces externally and internally of bottle also must be immersed in thimerosal fully, and stop 15S, guarantee that bacterium is killed fully, then the thimerosal in the bottle has been toppled in the sterilized water soaking compartment of rear introduction ozone concentration 1mg/L and soaked 10S, before output, again with sterilized water glass bottle has been carried out the inside and outside spray of bottle and be in reason.Then use with bottle in blow pouring with the filtrated air of equipressure, until dry.Cork is 1% ozone disinfection cabinet fumigation 25min at ozone concentration.The dry type Chinese wolfberry fruit wine is the degerming plate filtration of 0.2 μ m through the aperture.Bottle economy-combat plug after the can, air-dry, the labeling mark of spray, contracting cap, coding, vanning, can is finished.For the first time before the can or other can shut down gap, adopt the CIP method of cleaning, successively with 2% alkali lye, 3% acid solution and each circulation cleaning 30min of hot water of 95 ℃.
Embodiment 3:
Adopt between the sterile filling of hundred grades of purifications.Uviol lamp is opened, and opens clean air system and 18 ℃ of temperature-constant operation 30min.Filtrated air enters the can chamber and adopts intensive streamline air diffuser, the top supplying air mode, and sterile wind keeps blast even by spoiler back balance ground.
Uviol lamp is closed, and operating personal is worn and entered aseptic area after clean garment is 99.99% at filter efficiency, the ejection wind speed is 15m/s condition leeward is drenched 30S.Empty bottle enters concentration to be the 300PPM chlorine dioxide disinfection liquid and thimerosal is filled in whole bottle, drive the air in the bottle outlet, the surfaces externally and internally of bottle also must be immersed in thimerosal fully, and stop 10S, guarantee that bacterium is killed fully, then the thimerosal in the bottle has been toppled in the sterilized water soaking compartment of rear introduction ozone concentration 0.5mg/L and soaked 15S, before output, again with sterilized water glass bottle has been carried out the inside and outside spray of bottle and be in reason.Then use with bottle in blow pouring with the filtrated air of equipressure, until dry.Cork is 1% ozone disinfection cabinet fumigation 25min at ozone concentration.The dry type Chinese wolfberry fruit wine is the degerming plate filtration of 0.25 μ m through the aperture.Bottle economy-combat plug after the can, air-dry, the labeling mark of spray, contracting cap, coding, vanning, can is finished.For the first time before the can or other can shut down gap, adopt the CIP method of cleaning, successively with 2% alkali lye, 3% acid solution and each circulation cleaning 30min of hot water of 95 ℃.
Embodiment 4:
Adopt between the sterile filling of hundred grades of purifications.Uviol lamp is opened, and opens clean air system and 20 ℃ of temperature-constant operation 30min.Filtrated air enters the can chamber and adopts intensive streamline air diffuser, the top supplying air mode, and sterile wind keeps blast even by spoiler back balance ground.
Uviol lamp is closed, and operating personal is worn and entered aseptic area after clean garment is 95% at filter efficiency, the ejection wind speed is 20m/s condition leeward is drenched 15S.Empty bottle enters concentration to be the 300PPM chlorine dioxide disinfection liquid and thimerosal is filled in whole bottle, drive the air in the bottle outlet, the surfaces externally and internally of bottle also must be immersed in thimerosal fully, and stop 10S, guarantee that bacterium is killed fully, then the thimerosal in the bottle has been toppled in the sterilized water soaking compartment of rear introduction ozone concentration 1mg/L and soaked 10S, before output, again with sterilized water glass bottle has been carried out the inside and outside spray of bottle and be in reason.Then use with bottle in blow pouring with the filtrated air of equipressure, until dry.Cork is 2% ozone disinfection cabinet fumigation 15min at ozone concentration.The dry type Chinese wolfberry fruit wine is the degerming plate filtration of 0.25 μ m through the aperture.Bottle economy-combat plug after the can, air-dry, the labeling mark of spray, contracting cap, coding, vanning, can is finished.For the first time before the can or other can shut down gap, adopt the CIP method of cleaning, successively with 2% alkali lye, 3% acid solution and each circulation cleaning 30min of hot water of 95 ℃.
According to existing routine techniques, CIP cleans and usually to adopt strong acid, highly basic, for example NaOH, phosphoric acid, nitric acid, and alkali lye and acid solution adopt respectively NaOH and nitric acid in the embodiments of the invention, but it is feasible equally to adopt other to meet the cleaning liquid that the CIP cleaning requires.
Claims (9)
1. the cold-aseptic filling method of a dry type Chinese wolfberry fruit wine, it is characterized in that, comprise the steps: that the equipment and the utensil that at first dry type Chinese wolfberry fruit wine in the can operation are touched all process through sterilization, then with the aseptic filtration of dry type Chinese wolfberry fruit wine, the last can of in aseptic clean room, finishing wine liquid, beat and fill in sealing process, namely finish cold-aseptic filling.
2. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 1, it is characterized in that, comprise the steps: that whole can operation finishes between the sterile filling of hundred grades of purifications, 30min-1h opens clean air system and at 18-22 ℃ of temperature-constant operation, keeps uviol lamp often to open before the can; During can uviol lamp is closed, operating personal is worn clean garment and is drenched at least at Airshower chamber wind and enter bottling department behind the 15s, use ozone disinfection cabinet that cork is carried out disinfection, use the immersing type disinfection machine that empty glass bottle is carried out disinfection, wash with sterilized water again, then dry up with filtrated air, adopt the CIP washing system to clean up in the equipment of wine liquid process, pipeline; At last with wine liquid through 0.2-0.25 μ m except mycoderm carry out aseptic filtration after can get final product.
3. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 2 is characterized in that: wherein the thimerosal of immersing type disinfection machine is to add the pure water dilution take ClO 2 solution to be mixed with chlorine dioxide concentration as the solution of 200-300PPM.
4. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 2, it is characterized in that: wherein sterilized water is according to 2-5g/m
3The ozone addition be mixed with the ozone solution of concentration 0.5-1mg/L.
5. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 2 is characterized in that: wherein drench to refer at filter efficiency to be that 95%-99.99%, ejection wind speed are the condition leeward pouring 15-30s of 15-20m/s at Airshower chamber wind.
6. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 2, it is characterized in that: wherein clean with the CIP washing system and refer to pipeline, pump, bottle placer are connected into the circulation closed pipeline, successively with the alkali lye of mass concentration 2%, 3% acid solution and each circulation cleaning 30min of hot water of 90-95 ℃.
7. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 2, it is characterized in that: wherein the processing of empty glass bottle referred to that the sky glass bottle makes thimerosal fill whole bottle when entering thimerosal, the air of driveing in the bottle outlet makes the surfaces externally and internally of bottle be immersed in the thimerosal fully, and stop 10-15s, then put into the sterilized water soaking compartment after the thimerosal in the bottle having been toppled over and soak 10-15s, then with sterilized water empty glass bottle is carried out inside and outside spray and be in reason, then use with bottle in blow pouring with the filtrated air of equipressure, until empty glass bottle is dry.
8. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 2, it is characterized in that: wherein cork being carried out disinfection refers to the ozone disinfection cabinet fumigation 15-25min of cork at the 1-2% ozone concentration.
9. the cold-aseptic filling method of a kind of dry type Chinese wolfberry fruit wine as claimed in claim 2 is characterized in that: the bottle after the can will be beaten also wherein that plug, spray are air-dry, paste labels, contracting cap, coding and vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210486995.8A CN102992254B (en) | 2012-11-27 | 2012-11-27 | Sterile cold-filling method of dry type goji berry fruit wine |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210486995.8A CN102992254B (en) | 2012-11-27 | 2012-11-27 | Sterile cold-filling method of dry type goji berry fruit wine |
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| Publication Number | Publication Date |
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| CN102992254A true CN102992254A (en) | 2013-03-27 |
| CN102992254B CN102992254B (en) | 2015-05-27 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210486995.8A Active CN102992254B (en) | 2012-11-27 | 2012-11-27 | Sterile cold-filling method of dry type goji berry fruit wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107161936A (en) * | 2017-06-06 | 2017-09-15 | 石家庄鹏海制药股份有限公司 | The production technology of the big transfusion of vial |
| CN108946631A (en) * | 2018-05-30 | 2018-12-07 | 深圳市安思科电子科技有限公司 | A kind of agricultural product packaging equipment that packaging effect is good |
| CN115068647A (en) * | 2022-06-20 | 2022-09-20 | 合肥中辰轻工机械有限公司 | Online beverage bottle sterilizing system |
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| CN1837023A (en) * | 2006-04-10 | 2006-09-27 | 江苏新美星包装机械有限公司 | Empty bottle sterilization process used in sterilized cold filling production line of polyester bottled beverage |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107161936A (en) * | 2017-06-06 | 2017-09-15 | 石家庄鹏海制药股份有限公司 | The production technology of the big transfusion of vial |
| CN108946631A (en) * | 2018-05-30 | 2018-12-07 | 深圳市安思科电子科技有限公司 | A kind of agricultural product packaging equipment that packaging effect is good |
| CN108946631B (en) * | 2018-05-30 | 2020-06-12 | 浙江瑞宝包装机械有限公司 | Agricultural product packaging equipment |
| CN115068647A (en) * | 2022-06-20 | 2022-09-20 | 合肥中辰轻工机械有限公司 | Online beverage bottle sterilizing system |
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| Publication number | Publication date |
|---|---|
| CN102992254B (en) | 2015-05-27 |
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Denomination of invention: Sterile cold-filling method of dry type goji berry fruit wine Effective date of registration: 20180126 Granted publication date: 20150527 Pledgee: Cao Guangjiang Pledgor: Ningxiahong Zhongning Wolfberry Products Co., Ltd. Registration number: 2018990000078 |
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Effective date of registration: 20210726 Address after: 755000 Xinbao Town, Zhongning County, Zhongwei City, Ningxia Hui Autonomous Region Patentee after: NINGXIAHONG CHINESE WOLFBEERY INDUSTRY Co.,Ltd. Address before: 755000 Ningxia iron and Steel Group Co., Ltd., Meili Industrial Park, Shapotou District, Zhongwei City, Ningxia Hui Autonomous Region Patentee before: Cao Guangjiang |