CN112357343A - 一种薄荷乳酸菌风味苏打酒精饮料及场景饮料瓶 - Google Patents
一种薄荷乳酸菌风味苏打酒精饮料及场景饮料瓶 Download PDFInfo
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Abstract
本发明公开了一种薄荷乳酸菌风味苏打酒精饮料及场景饮料瓶,该饮料由乳酸菌风味苏打汽水与薄荷风味酒精浓缩液两部分组成,两部分在饮用前不混合,分别灌装于场景饮料瓶的瓶身及瓶盖内。可单独饮用瓶身内的部分,也可将瓶盖内的饮料置于瓶身内。本发明饮料能品尝单一饮料的风味,也可平常混合饮料的风味,并且通过本发明提供的场景饮料瓶的灌装,实现了两种成分的分开包装,并可通过饮用需求进行混合,不仅提供了口味的双重选择,并且能在混合过程中从状态改变以及颜色变化等视觉体验以及特殊选择的味觉变化,从人的主观感受和体验上构成了以“雪”为意象的场景,视觉新颖、口感独特,易于推广。
Description
技术领域
本发明涉及食品饮料领域,尤其涉及一种薄荷乳酸菌风味苏打酒精饮料及场景饮料瓶。
背景技术
以往,关于苏打气泡水饮料瓶、瓶盖及其配方有各种方案,通常为向普通的带盖塑料瓶中灌注单一口味的饮料。通过握紧并旋转使瓶盖顺着螺纹打开,从饮料瓶口中直接饮取。
市面上的酒精饮料多数为调制而成的低度数酒精,且常与气泡水或果味搭配,从而构成味道较温和、更易被大众所接受的酒味饮料。但大多市场上的低度数酒精饮料的味道雷同、口感相似,面向的消费群体较单一。
另一方面,能够达到一次品尝两种或多种味道的目的的饮料,现通常通过以下两种方式实现:其一,绝大多数选择将不同的味道通过某种方式在制作时便混合在一起,从而使不同味道能够搭配与混合,但容易出现味道混杂紊乱的情况,给人带来不好的的饮用体验;其二,通过某种特殊的结构或方式使两种分开的味道混合,而这些特殊结构通常在瓶盖上,但现今瓶盖内的味道多以粉末的状态形式存在,掉落时的状态较普通,且在液体中的溶解反应不易发生完全,影响口感。
如上所述,对于想要尝试多种味道的同时,不破坏味道、口感甚至视觉的混合的饮料以及饮料包装瓶存在缺失的现象。
发明内容
本发明的目的是针对现有技术的缺陷,提供了一种薄荷乳酸菌风味苏打酒精饮料。
为了实现以上目的,本发明采用以下技术方案:一种薄荷乳酸菌风味苏打酒精饮料,
该饮料由乳酸菌风味苏打汽水与薄荷风味酒精浓缩液两部分组成,两部分在饮用前不混合;
所述乳酸菌风味苏打水为天然苏打水、赤藓糖醇与第一调味剂混合后,在混合后的溶液中打入二氧化碳气体形成的溶液;
所述薄荷风味酒精浓缩液为伏特加与第二调味剂混合后得到酒精浓缩液,所述伏特加为俄罗斯伏特加、波兰伏特加和其他伏特加的伏特加酒;
饮用时,乳酸菌风味苏打水与薄荷风味酒精浓缩液混合过程中,形成白色乳酸钙颗粒悬浮在混合溶液中,并最终混合形成薄荷-乳酸菌风味苏打酒精饮料。
进一步的,将薄荷风味酒精浓缩液与部分饮用或者未饮用的乳酸菌风味苏打汽水混合。
进一步的,所述第一调味剂包括乳酸菌香精,所述第二调味剂包括乳酸钙、薄荷香精。
进一步的,一种薄荷乳酸菌风味苏打酒精饮料由以下的原料组成:400ml天然苏打水、0.1-0.15g赤藓糖醇、16ml伏特加、第一调味剂和第二调味剂组成,其中第一调味剂为1ml乳酸菌香精,第二调味剂为2.4g乳酸钙、1ml薄荷香精。
进一步的,所述一种薄荷乳酸菌风味苏打酒精饮料的酒精度数范围为2°-56°。
本发明还提供了一种薄荷乳酸菌风味苏打酒精饮料的场景饮料瓶,包括瓶身,还包括具有容纳腔体的瓶盖,瓶盖包括上盖与下盖,所述上盖包括上密封盖、尖刺机构及防盗限位机构113,所述上密封盖套接在所述下盖上部的外侧,所述上密封盖内部的上部固定有尖刺机构,防盗限位机构113设于上密封盖与下盖下部之间;所述下盖上部设有存放可食用固体或液体的容纳腔体,所述容纳腔体底端通过铝箔片与下盖下部阻隔,所述铝箔片固定在下盖下部的内壁上;移除防盗限位机构113后,尖刺机构向下刺破铝箔片,使容纳腔内的液体或固定进入瓶体内。
进一步的,所述上密封盖内壁设有第一密封圈及第一密封环,所述第一密封圈及第一密封环之前形成环形槽,且容纳腔体上部卡设在环形槽内。即所述第一密封环向下延伸至容纳腔体内侧的上部,并紧贴容纳腔体的内壁面。使上盖的上密封盖可与下盖的中空腔体达到密封的效果。
进一步的,所述防盗限位机构113包括上防盗环及设于防盗环一侧的防盗拉扣,所述上防盗环与上密封盖、下盖下部之间均为易断式连接。
进一步的,所述上密封盖内壁设有第一螺纹,所述下盖上部外侧设有与第一螺纹相适配的第二螺纹,旋转上密封盖带动尖刺机构旋转向下刺破铝箔片。
进一步的,所述容纳腔体用于存放薄荷风味酒精浓缩液,所述瓶身用于存放乳酸菌风味苏打汽水。
进一步的,所述上密封盖与下盖下部外侧均设有防滑纹。
进一步的,所述尖刺机构为刀刃,刀刃的端部为刺尖。
进一步的,所述下盖下部为密封盖,所述密封盖下部设有下盖螺纹,所述瓶身设有与下盖螺纹相适配的瓶身螺纹,所述密封盖与瓶身之间设有下防盗环,下防盗环与密封盖、瓶身之间均为易断式连接。
采用本发明技术方案,本发明的有益效果为:本发明饮料能品尝单一饮料的风味,也可平常混合饮料的风味,饮用方式多变新颖,口味佳。并且通过本发明提供的场景饮料瓶的灌装,实现了两种成分的分开包装,并可通过饮用需求进行混合,不仅提供了口味的双重选择,并且在混合过程中会产生大量密集的小气泡并发生液体的浮沉与混合,大量白色乳酸菌小颗粒快速扩散,同时伴随着颜色的混合,从状态改变以及颜色变化等视觉体验以及特殊选择的味觉变化,从人的主观感受和体验上构成了以“雪”为意象的场景,视觉新颖、口感独特,易于推广。
附图说明
图1是本发明提供的一种场景饮料瓶结构图;
图2是本发明提供的一种场景饮料瓶瓶盖结构图;
图3是本发明提供的一种场景饮料瓶上盖剖视图;
图4是本发明提供的一种场景饮料瓶下盖剖视图;
图5是本发明提供的一种场景饮料瓶瓶身结构图。
其中,1、瓶盖,11、上盖,111、上密封盖,1111、第一螺纹,1112、第一密封环,1113、第一密封圈,113、防盗限位机构113,112、尖刺机构,1121、刀刃,1122、刺尖,113、上防盗环,1131、防盗拉扣,12、下盖,121、容纳腔体,1211、第二螺纹,122、密封盖,1221、第二密封圈,1222、下盖螺纹,123、下防盗环,2、瓶身,21、瓶口,22、瓶身螺纹。
具体实施方式
结合附图对本发明具体方案具体实施例作进一步的阐述。
如图所示,一种用于灌装薄荷-乳酸菌风味苏打酒精饮料的场景饮料瓶,包括瓶身2,还包括具有容纳腔体121的瓶盖1,瓶盖1包括上盖11与下盖12,所述上盖11包括上密封盖111、尖刺机构112及防盗限位机构113,所述上密封盖111套接在所述下盖12上部的外侧,所述上密封盖111内部的上部固定有尖刺机构112,防盗限位机构113设于上密封盖111与下盖12下部之间;所述下盖12上部设有存放可食用固体或液体的容纳腔体121,所述容纳腔体121底端通过铝箔片与下盖12下部阻隔,所述铝箔片固定在下盖12下部的内壁上;移除防盗限位机构113后,尖刺机构112向下刺破铝箔片,使容纳腔内的液体或固定进入瓶体内。铝箔片为圆形铝箔片。
防盗限位机构113移除前,尖刺机构112与铝箔片之间约有2mm的距离。
所述上密封盖111内壁设有第一密封圈1113及第一密封环1112,所述第一密封圈1113及第一密封环1112之前形成环形槽,且容纳腔体121上部卡设在环形槽内。即所述第一密封环1112向下延伸至容纳腔体121内侧的上部,并紧贴容纳腔体121的内壁面。使上盖11的上密封盖111可与下盖12的中空腔体达到密封的效果。
所述防盗限位机构113包括上防盗环113及设于防盗环一侧的上防盗扣113,所述上防盗环113与上密封盖111、下盖12下部之间均为易断式连接。
所述上密封盖111内壁设有第一螺纹1111,所述下盖12上部外侧设有与第一螺纹1111相适配的第二螺纹1211,旋转上密封盖111带动尖刺机构112旋转向下刺破铝箔片。尖刺机构112优选设置在上密封盖111的一侧,根据螺纹圈数以及尖刺机构112的高度设置,在旋转时可划出半径较大的开口,但开口不为整圆,避免铝箔片掉入瓶体内。
所述上密封盖111与下盖12下部外侧均设有防滑纹,使得旋转时不会打滑。
所述尖刺机构112为刀刃1121,刀刃1121的端部为刺尖1122。
所述下盖12下部为密封盖122,所述密封盖122下部设有下盖12螺纹,所述瓶身2设有与下盖螺纹1222相适配的瓶身螺纹22,瓶身螺纹22设于瓶口21处。所述密封盖122与瓶身2之间设有下防盗环123,下防盗环123与密封盖122、瓶身2之间均为易断式连接。
上述的易断式连接是指通过多点接触式连接,或者是塑料薄片式连接,即类似与现有的饮料瓶盖1与瓶身2之间的连接方式。上防盗环113通过外力拉开、拉离,下防盗环123通过外力拧开打开。
使用时,当刺尖1122触及铝箔纸面,并将其刺穿,刀刃1121以圆弧形式将铝箔纸划开切口,且最终切口大于半圆。从上盖11无法继续向下旋转时,容纳腔体121内的物质完成滴落,整个过程流量由小变大再变小。并且,容纳腔体121的上壁抵紧在第一密封环1112和第二密封圈1221之间,保证瓶盖1与瓶身2形成密闭的整体。
本发明的场景饮料瓶灌装的薄荷-乳酸菌风味苏打酒精饮料,
该饮料由乳酸菌风味苏打汽水与薄荷风味酒精浓缩液两部分组成,两部分在饮用前不混合;所述容纳腔体121用于存放薄荷风味酒精浓缩液,所述瓶身2用于存放乳酸菌风味苏打汽水。
所述乳酸菌风味苏打水为天然苏打水、赤藓糖醇与第一调味剂混合后,在混合后的溶液中打入二氧化碳气体形成的溶液;
所述薄荷风味酒精浓缩液为伏特加与第二调味剂混合后得到酒精浓缩液;
饮用时,乳酸菌风味苏打水与薄荷风味酒精浓缩液混合过程中,形成白色乳酸钙颗粒悬浮在混合溶液中,并最终混合形成薄荷-乳酸菌风味苏打酒精饮料。
即当薄荷酒精浓缩液接触到乳酸菌苏打时,首先会因为重力与密度向下沉落,在透明的苏打液体中产生白色束状的形态;而后,薄荷浓缩酒精中白色悬浮乳酸钙颗粒会快速扩散;在酒精充分与苏打接触后,会产生大量气泡,而液体也将由之前的透明变为白色;静置片刻后,乳酸钙固体完全沉淀至瓶底,混合液体由白色重新变为透明。
从状态改变以及颜色变化等视觉体验以及特殊选择的味觉变化,从人的主观感受和体验上构成了以“雪”为意象的场景。
将薄荷风味酒精浓缩液与部分饮用或者未饮用的乳酸菌风味苏打水混合。
所述第一调味剂包括乳酸菌香精,所述第二调味剂包括乳酸钙、薄荷香精。
优选的,400ml天然苏打水、0.1-0.15g赤藓糖醇、16ml伏特加、第一调味剂和第二调味剂组成,其中第一调味剂为1ml乳酸菌香精,第二调味剂为2.4g乳酸钙、1ml薄荷香精。
所述一种薄荷乳酸菌风味苏打酒精饮料的酒精度数范围为2°-56°。
注意,上述仅为本发明的较佳实施例及所运用技术原理。本领域技术人员会理解,本发明不限于这里所述的特定实施例,对本领域技术人员来说能够进行各种明显的变化、重新调整和替代而不会脱离本发明的保护范围。因此,虽然通过以上实施例对本发明进行了较为详细的说明,但是本发明不仅仅限于以上实施例,在不脱离本发明构思的情况下,还可以包括更多其他等效实施例,而本发明的范围由所附的权利要求范围决定。
Claims (10)
1.一种薄荷乳酸菌风味苏打酒精饮料,其特征在于,
该饮料由乳酸菌风味苏打汽水与薄荷风味酒精浓缩液两部分组成,两部分在饮用前不混合;
所述乳酸菌风味苏打水为天然苏打水、赤藓糖醇与第一调味剂混合后,在混合后的溶液中打入二氧化碳气体形成的溶液;
所述薄荷风味酒精浓缩液为伏特加与第二调味剂混合后得到酒精浓缩液;
饮用时,乳酸菌风味苏打水与薄荷风味酒精浓缩液混合过程中,形成白色乳酸钙颗粒悬浮在混合溶液中,并最终混合形成薄荷-乳酸菌风味苏打酒精饮料。
2.如权利要求1所述的一种薄荷乳酸菌风味苏打酒精饮料,其特征在于,将薄荷风味酒精浓缩液与部分饮用或者未饮用的乳酸菌风味苏打汽水混合。
3.如权利要求1所述的一种薄荷乳酸菌风味苏打酒精饮料,其特征在于,所述第一调味剂包括乳酸菌香精,所述第二调味剂包括乳酸钙、薄荷香精。
4.如权利要求1所述的一种薄荷乳酸菌风味苏打酒精饮料,其特征在于,由以下的原料组成:400ml天然苏打水、0.1-0.15g赤藓糖醇、16ml伏特加、第一调味剂和第二调味剂组成,其中第一调味剂为1ml乳酸菌香精,第二调味剂为2.4g乳酸钙、1ml薄荷香精。
5.如权利要求1所述的一种薄荷乳酸菌风味苏打酒精饮料,其特征在于,所述一种薄荷乳酸菌风味苏打酒精饮料的酒精度数范围为2°-56°。
6.一种用于灌装如权利要求1所述的一种薄荷乳酸菌风味苏打酒精饮料的场景饮料瓶,包括瓶身,其特征在于,还包括具有容纳腔体的瓶盖,瓶盖包括上盖与下盖,所述上盖包括上密封盖、尖刺机构及防盗限位机构,所述上密封盖套接在所述下盖上部的外侧,所述上密封盖内部的上部固定有尖刺机构,防盗限位机构设于上密封盖与下盖下部之间;所述下盖上部设有存放可食用固体或液体的容纳腔体,所述容纳腔体底端通过铝箔片与下盖下部阻隔,所述铝箔片固定在下盖下部的内壁上;移除防盗限位机构后,尖刺机构向下刺破铝箔片,使容纳腔内的液体或固定进入瓶体内。
7.如权利要求6所述的一种场景饮料瓶,其特征在于,所述上密封盖内壁设有第一密封圈及第一密封环,所述第一密封圈及第一密封环之前形成环形槽,且容纳腔体上部卡设在环形槽内。
8.如权利要求6所述的一种场景饮料瓶,其特征在于,所述防盗限位机构113包括上防盗环及设于防盗环一侧的防盗拉扣,所述上防盗环与上密封盖、下盖下部之间均为易断式连接。
9.如权利要求6所述的一种场景饮料瓶,其特征在于,所述上密封盖内壁设有第一螺纹,所述下盖上部外侧设有与第一螺纹相适配的第二螺纹,旋转上密封盖带动尖刺机构旋转向下刺破铝箔片。
10.如权利要求6所述的一种场景饮料瓶,其特征在于,所述容纳腔体用于存放薄荷风味酒精浓缩液,所述瓶身用于存放乳酸菌风味苏打汽水。
所述上密封盖与下盖下部外侧均设有防滑纹。
所述尖刺机构为刀刃,刀刃的端部为刺尖。
所述下盖下部为密封盖,所述密封盖下部设有下盖螺纹,所述瓶身设有与下盖螺纹相适配的瓶身螺纹,所述密封盖与瓶身之间设有下防盗环,下防盗环与密封盖、瓶身之间均为易断式连接。
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