CN113647539A - Method for preparing beverage with carbon dioxide and hydrogen bubbles - Google Patents
Method for preparing beverage with carbon dioxide and hydrogen bubbles Download PDFInfo
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- CN113647539A CN113647539A CN202110754026.5A CN202110754026A CN113647539A CN 113647539 A CN113647539 A CN 113647539A CN 202110754026 A CN202110754026 A CN 202110754026A CN 113647539 A CN113647539 A CN 113647539A
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- beverage
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- carbon dioxide
- beverage solution
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 title claims abstract description 264
- 235000013361 beverage Nutrition 0.000 title claims abstract description 255
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 title claims abstract description 191
- 229910052739 hydrogen Inorganic materials 0.000 title claims abstract description 186
- 239000001257 hydrogen Substances 0.000 title claims abstract description 186
- 239000001569 carbon dioxide Substances 0.000 title claims abstract description 132
- 229910002092 carbon dioxide Inorganic materials 0.000 title claims abstract description 132
- 238000000034 method Methods 0.000 title claims abstract description 24
- 239000002245 particle Substances 0.000 claims abstract description 106
- 239000002775 capsule Substances 0.000 claims abstract description 59
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 58
- 238000005086 pumping Methods 0.000 claims abstract description 36
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 29
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 29
- 238000002360 preparation method Methods 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000003825 pressing Methods 0.000 claims description 14
- 239000003651 drinking water Substances 0.000 claims description 12
- 235000020188 drinking water Nutrition 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 6
- 230000001502 supplementing effect Effects 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 description 9
- 230000009286 beneficial effect Effects 0.000 description 8
- 235000014171 carbonated beverage Nutrition 0.000 description 4
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 239000011777 magnesium Substances 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000007246 mechanism Effects 0.000 description 2
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 229910001297 Zn alloy Inorganic materials 0.000 description 1
- PGTXKIZLOWULDJ-UHFFFAOYSA-N [Mg].[Zn] Chemical compound [Mg].[Zn] PGTXKIZLOWULDJ-UHFFFAOYSA-N 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 230000003749 cleanliness Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 150000002431 hydrogen Chemical class 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 229910052613 tourmaline Inorganic materials 0.000 description 1
- 229940070527 tourmaline Drugs 0.000 description 1
- 239000011032 tourmaline Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a preparation method of a beverage with carbon dioxide and hydrogen bubbles, which is characterized in that carbon dioxide is pressed and/or sodium bicarbonate is put in advance by pumping so as to ensure that the beverage is uniformly filled with the carbon dioxide bubbles; in addition, when the beverage is needed to be drunk, the hydrogen-rich particles or the hydrogen-rich particle capsules are put into the beverage so as to ensure that the beverage is uniformly filled with hydrogen bubbles, and thus, the carbon dioxide bubbles in the beverage can drive the hydrogen generated by the hydrogen-rich particles to be rapidly, continuously and uniformly distributed in the beverage in the process of continuously and slowly releasing, so that the high-concentration carbon dioxide and hydrogen are enriched in the beverage, and the prepared beverage can simultaneously have the effects of relieving summer heat, reducing temperature, supplementing moisture, resisting oxidation and the like, greatly reduce the preparation difficulty of the beverage, and improve the preparation convenience and reliability of the beverage.
Description
Technical Field
The invention relates to the technical field of bubble beverages, in particular to a preparation method of a beverage with carbon dioxide and hydrogen bubbles.
Background
At present, carbonated beverages are prepared by pressing carbon dioxide into drinking water or adding appropriate baking soda (sodium bicarbonate) into drinking water, so that the carbonated beverages have the functions of helping digestion, relieving summer heat, cooling and supplementing water. However, the conventional carbonated beverage does not have an antioxidant function. The hydrogen-rich beverage contains hydrogen and has a strong anti-oxidation function, and the traditional hydrogen-rich beverage is prepared by adding hydrogen-rich particles such as metal magnesium into drinking water so as to react with the water to generate the hydrogen. However, conventional hydrogen-enriched beverages have unstable concentrations, low concentrations, and difficulty in rapidly forming beverages with high hydrogen concentrations. In addition, since the beverage itself has a certain degree of solubility saturation for carbon dioxide and hydrogen, it is difficult to dissolve carbon dioxide and hydrogen into the same beverage at the same time, which does not allow effective and rapid formation of carbon dioxide and hydrogen bubbles in a health beverage.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation method of a beverage with carbon dioxide and hydrogen bubbles, which comprises the steps of S1, preparing a preset volume of beverage solution, filling the beverage solution into a container and standing; step S2, according to the volume and temperature of the beverage solution, pumping the compressed carbon dioxide with corresponding volume and/or adding sodium bicarbonate with corresponding weight into the beverage solution; packaging the container so as to fill the beverage solution with carbon dioxide; step S3, obtaining hydrogen-rich particles with preset weight, or encapsulating the hydrogen-rich particles with preset weight in a capsule, thereby obtaining a hydrogen-rich particle capsule; and step S4, putting a preset weight of hydrogen-rich particles or hydrogen-rich particle capsules into the beverage solution, and reacting the preset weight of hydrogen-rich particles or hydrogen-rich particle capsules with the beverage solution for a certain time so as to obtain the beverage simultaneously containing carbon dioxide and hydrogen bubbles. It can be seen that the preparation method of the beverage with both carbon dioxide and hydrogen bubbles comprises the steps of pressing carbon dioxide and/or putting sodium bicarbonate by pumping in advance so as to enable the beverage to be uniformly filled with carbon dioxide bubbles; in addition, when the beverage is needed to be drunk, the hydrogen-rich particles or the hydrogen-rich particle capsules are put into the beverage so as to ensure that the beverage is uniformly filled with hydrogen bubbles, and thus, the carbon dioxide bubbles in the beverage can drive the hydrogen generated by the hydrogen-rich particles to be rapidly, continuously and uniformly distributed in the beverage in the process of continuously and slowly releasing, so that the high-concentration carbon dioxide and hydrogen are enriched in the beverage, and the prepared beverage can simultaneously have the effects of relieving summer heat, reducing temperature, supplementing moisture, resisting oxidation and the like, greatly reduce the preparation difficulty of the beverage, and improve the preparation convenience and reliability of the beverage.
The invention provides a preparation method of a beverage with carbon dioxide and hydrogen bubbles, which is characterized by comprising the following steps:
step S1, preparing a beverage solution with a preset volume, and putting the beverage solution into a container for standing;
step S2, pumping and pressing carbon dioxide with corresponding volume and/or adding sodium bicarbonate with corresponding weight to the beverage solution according to the volume and the temperature of the beverage solution; packaging the container so as to fill the beverage solution with carbon dioxide;
step S3, obtaining hydrogen-rich particles with preset weight, or encapsulating the hydrogen-rich particles with preset weight in a capsule, thereby obtaining a hydrogen-rich particle capsule;
step S4, putting the hydrogen-rich particles or the hydrogen-rich particle capsules with preset weight into the beverage solution, and reacting the hydrogen-rich particles or the hydrogen-rich particle capsules with the beverage solution for a certain time to obtain a beverage with carbon dioxide and hydrogen bubbles;
further, in step S1, the configuring of the preset volume of beverage solution specifically includes:
preparing a preset volume of drinking water as a beverage solution, or blending the preset volume of drinking water with a preset weight of flavoring agent to obtain the beverage solution;
further, in the step S1, the step of placing the beverage solution into a container for standing specifically includes:
step S101, cleaning, drying and sterilizing a container, and vacuumizing the container;
step S102, after the cooled beverage solution is injected into the vacuumized container, standing the beverage solution for a preset time;
further, in the step S2, pumping the compressed carbon dioxide with a corresponding volume and/or putting a corresponding weight of sodium bicarbonate into the beverage solution according to the volume and the temperature of the beverage solution specifically includes:
step S201, collecting the volume of the beverage solution filled in the container and the temperature of the beverage solution, and determining the maximum dissolved volume amount of carbon dioxide of the beverage solution filled in the container according to the volume and the temperature;
step S202, according to the maximum carbon dioxide dissolved volume amount, determining that the volume total amount of carbon dioxide generated by pumping and pressing carbon dioxide into the beverage solution and/or adding sodium bicarbonate into the beverage solution according to the corresponding volume of carbon dioxide dissolved volume and/or adding sodium bicarbonate with the corresponding weight is equal to the maximum carbon dioxide dissolved volume amount;
further, in the step S202, pumping the compressed corresponding volume of carbon dioxide to the beverage solution specifically includes:
determining a pumping flow rate of carbon dioxide during pumping of the compressed carbon dioxide to the beverage solution based on the volume and the temperature;
further, in the step S2, the packaging the container specifically includes:
after exhausting redundant air in the container, detachably packaging the opening of the container;
further, in step S3, encapsulating a preset weight of hydrogen-rich particles in a capsule, so as to obtain a hydrogen-rich particle capsule specifically includes:
step S301, collecting the weight of water in the beverage solution filled in the container, and determining the weight of hydrogen-rich particles according to the weight of the water;
step S302, encapsulating hydrogen-rich particles with corresponding weight in a capsule;
further, in step S4, the placing the hydrogen-rich particles or the hydrogen-rich particle capsules in the beverage solution by the preset weight specifically includes:
unsealing the container and then placing the hydrogen-rich particles or the hydrogen-rich particle capsules into the beverage solution;
further, in the step S4, the reacting the preset weight of hydrogen-rich particles or the hydrogen-rich particle capsules with the beverage solution for a certain time to obtain the beverage with both carbon dioxide and hydrogen bubbles specifically includes:
and (3) jointly reacting the preset weight of hydrogen-rich particles or the hydrogen-rich particle capsules with the beverage solution for at least 2min so as to obtain the beverage simultaneously provided with carbon dioxide and hydrogen bubbles.
Compared with the prior art, the preparation method of the beverage with the carbon dioxide bubbles and the hydrogen bubbles comprises the step S1 of preparing a preset volume of beverage solution and putting the beverage solution into a container for standing; step S2, according to the volume and temperature of the beverage solution, pumping the compressed carbon dioxide with corresponding volume and/or adding sodium bicarbonate with corresponding weight into the beverage solution; packaging the container so as to fill the beverage solution with carbon dioxide; step S3, obtaining hydrogen-rich particles with preset weight, or encapsulating the hydrogen-rich particles with preset weight in a capsule, thereby obtaining a hydrogen-rich particle capsule; and step S4, putting a preset weight of hydrogen-rich particles or hydrogen-rich particle capsules into the beverage solution, and reacting the preset weight of hydrogen-rich particles or hydrogen-rich particle capsules with the beverage solution for a certain time so as to obtain the beverage simultaneously containing carbon dioxide and hydrogen bubbles. It can be seen that the preparation method of the beverage with both carbon dioxide and hydrogen bubbles comprises the steps of pressing carbon dioxide and/or putting sodium bicarbonate by pumping in advance so as to enable the beverage to be uniformly filled with carbon dioxide bubbles; in addition, when the beverage is needed to be drunk, the hydrogen-rich particles or the hydrogen-rich particle capsules are put into the beverage so as to ensure that the beverage is uniformly filled with hydrogen bubbles, and thus, the carbon dioxide bubbles in the beverage can drive the hydrogen generated by the hydrogen-rich particles to be rapidly, continuously and uniformly distributed in the beverage in the process of continuously and slowly releasing, so that the high-concentration carbon dioxide and hydrogen are enriched in the beverage, and the prepared beverage can simultaneously have the effects of relieving summer heat, reducing temperature, supplementing moisture, resisting oxidation and the like, greatly reduce the preparation difficulty of the beverage, and improve the preparation convenience and reliability of the beverage.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
The technical solution of the present invention is further described in detail by the accompanying drawings and embodiments.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of a method for preparing a beverage with bubbles of carbon dioxide and hydrogen simultaneously provided by the invention.
Fig. 2 is a graph comparing the hydrogen concentration of the beverage prepared by the method of the present invention with the beverage prepared by the conventional method.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, a schematic flow chart of a method for preparing a beverage with bubbles of carbon dioxide and hydrogen gas is provided according to an embodiment of the present invention. The preparation method of the beverage with the carbon dioxide bubbles and the hydrogen bubbles comprises the following steps:
step S1, preparing a beverage solution with a preset volume, and putting the beverage solution into a container for standing;
step S2, according to the volume and temperature of the beverage solution, pumping the compressed carbon dioxide with corresponding volume and/or putting sodium bicarbonate with corresponding weight into the beverage solution; packaging the container so as to fill the beverage solution with carbon dioxide;
step S3, obtaining hydrogen-rich particles with preset weight, or encapsulating the hydrogen-rich particles with preset weight in a capsule, thereby obtaining a hydrogen-rich particle capsule;
step S4, putting the hydrogen-rich particles or the hydrogen-rich particle capsules into the beverage solution, and reacting the hydrogen-rich particles or the hydrogen-rich particle capsules with the beverage solution for a certain time, so as to obtain the beverage with carbon dioxide and hydrogen bubbles.
The beneficial effects of the above technical scheme are: the preparation method of the beverage with the carbon dioxide and hydrogen bubbles comprises the steps of pressing the carbon dioxide and/or putting the sodium bicarbonate by pumping in advance so as to enable the beverage to be uniformly filled with the carbon dioxide bubbles; in addition, when the beverage is needed to be drunk, the hydrogen-rich particles or the hydrogen-rich particle capsules are put into the beverage so as to ensure that the beverage is uniformly filled with hydrogen bubbles, and thus, the carbon dioxide bubbles in the beverage can drive the hydrogen generated by the hydrogen-rich particles to be rapidly, continuously and uniformly distributed in the beverage in the process of continuously and slowly releasing, so that the high-concentration carbon dioxide and hydrogen are enriched in the beverage, and the prepared beverage can simultaneously have the effects of relieving summer heat, reducing temperature, supplementing moisture, resisting oxidation and the like, greatly reduce the preparation difficulty of the beverage, and improve the preparation convenience and reliability of the beverage.
Preferably, in step S1, the configuring the preset volume of the beverage solution specifically includes:
preparing a preset volume of drinking water as a beverage solution, or blending the preset volume of drinking water with a preset weight of flavoring agent to obtain the beverage solution.
The beneficial effects of the above technical scheme are: the drinking water is independently used as a beverage solution to effectively improve the water replenishing function of the beverage, and the drinking water and the flavoring agent are blended to enable the blended beverage liquid to have different tastes so as to meet the taste requirements of different consumers, wherein the flavoring agent can be, but not limited to, sodium chloride, a sweetening agent or additives with different tastes, such as additives with different fruit tastes like strawberry taste, mango taste or apple taste, or additives with chocolate taste.
Preferably, in the step S1, the step of filling the beverage solution into a container for standing specifically includes:
step S101, cleaning, drying and sterilizing a container, and vacuumizing the container;
step S102, after the cooled beverage solution is injected into the vacuumized container, the beverage solution is kept still for a preset time.
The beneficial effects of the above technical scheme are: the container is cleaned, dried and sterilized, so that the cleanliness of the container can be effectively improved, and the container is prevented from being polluted by bacteria in the external environment. After the container is vacuumized, the air in the container can be effectively exhausted and prevented from reentering the beverage solution. And the cooled beverage solution is injected into the container and stands still for a preset time, so that the flavoring agent in the beverage solution can be fully and uniformly diffused, and the taste and the mouthfeel of the beverage solution are improved.
Preferably, in the step S2, pumping a corresponding volume of carbon dioxide and/or a corresponding weight of sodium bicarbonate into the beverage solution according to the volume and temperature of the beverage solution specifically comprises:
step S201, collecting the volume of the beverage solution filled in the container and the temperature of the beverage solution, and determining the maximum dissolved volume amount of carbon dioxide of the beverage solution filled in the container according to the volume and the temperature;
step S202, according to the maximum carbon dioxide dissolved volume amount, determining to pump and compress a corresponding volume of carbon dioxide and/or put a corresponding weight of sodium bicarbonate into the beverage solution, so that the total volume of carbon dioxide generated by pumping and compressing the carbon dioxide into the beverage solution and/or putting the sodium bicarbonate into the beverage solution is equal to the maximum carbon dioxide dissolved volume amount.
The beneficial effects of the above technical scheme are: because the volume and temperature of the beverage solution can affect the maximum volume amount of the carbon dioxide dissolved in the beverage solution, generally speaking, the larger the volume of the beverage solution is, the larger the maximum volume amount of the carbon dioxide dissolved in the beverage solution is, and vice versa; the lower the temperature of the beverage solution is, the larger the maximum volume amount of the dissolved carbon dioxide is, and vice versa, so that by collecting the volume of the beverage solution filled in the container and the temperature of the beverage solution and combining the mechanism of dissolving carbon dioxide by the beverage solution, the maximum volume amount of dissolved carbon dioxide of the beverage solution filled in the container can be accurately calculated, so as to conveniently and accurately press carbon dioxide and/or add and dose an appropriate amount of sodium bicarbonate to the beverage solution subsequently. As the carbon dioxide is pressed into the beverage solution, it is dissolved directly in the beverage solution in the form of a gas; on the other hand, after sodium bicarbonate is added into the beverage solution, the sodium bicarbonate can react with water in the beverage solution to generate and release carbon dioxide, so the adding weight of the sodium bicarbonate directly determines the volume of the carbon dioxide generated by the reaction, and therefore, according to the maximum carbon dioxide dissolved volume, the pumping pressing of the corresponding volume of carbon dioxide and/or the dissolving of the corresponding weight of sodium bicarbonate to the beverage solution is determined, the pumping pressing volume of the carbon dioxide and/or the adding weight of the sodium bicarbonate can be accurately controlled, the excessive pumping of the carbon dioxide and the excessive adding of the sodium bicarbonate are avoided, and the production cost of the beverage is saved.
Preferably, in this step S202, pumping a corresponding volume of carbon dioxide pressed into the beverage solution specifically comprises:
based on the volume and the temperature, a pumping flow rate of carbon dioxide during pumping of the compressed carbon dioxide to the beverage solution is determined.
The beneficial effects of the above technical scheme are: due to the slow dissolution rate of carbon dioxide in the beverage solution, pumping a large amount of carbon dioxide into the beverage solution in a short time period cannot guarantee that all the pumped carbon dioxide is fully dissolved in the beverage, and also results in a serious waste of carbon dioxide. In addition, as the volume of the beverage solution is larger or the temperature of the beverage solution is lower, the volume of carbon dioxide that can be dissolved per unit time is larger. By determining the pumping flow rate of the carbon dioxide during the pumping and pressing of the carbon dioxide to the beverage solution according to the volume and the temperature of the beverage solution, the beverage solution can be ensured to receive the dissolved carbon dioxide to the maximum extent during the pumping of the carbon dioxide, thereby realizing the optimal pumping and pressing of the carbon dioxide.
Preferably, in the step S2, the packaging the container specifically includes:
after the excess air in the container is discharged, the opening of the container is detachably sealed.
The beneficial effects of the above technical scheme are: after the redundant air in the container is discharged, the opening of the container is subjected to detachable packaging treatment, so that the phenomenon that carbon dioxide pressed into the beverage solution by pumping overflows again and external bacteria invade the beverage solution is effectively avoided, and the quality of the beverage solution is ensured.
Preferably, in this step S3, encapsulating a preset weight of hydrogen-rich particles in a capsule, so as to obtain a hydrogen-rich particle capsule specifically includes:
step S301, collecting the weight of water in the beverage solution filled in the container, and determining the weight of the hydrogen-rich particles according to the weight of the water;
step S302, encapsulate the hydrogen-rich particles of the corresponding weight in a capsule.
The beneficial effects of the above technical scheme are: since the weight content of water in the beverage solution affects the maximum dissolved volume of hydrogen gas by the beverage solution, generally, the greater the weight content of water, the greater the maximum dissolved volume of hydrogen gas by the beverage solution. The hydrogen-rich particles react to generate hydrogen after contacting with water, so that the weight of the hydrogen-rich particles can be accurately determined according to the weight of the water in the beverage solution and the mechanism of the hydrogen released by the reaction of the hydrogen-rich particles with the water, thereby ensuring that the hydrogen released after the reaction can be filled in the beverage solution to the maximum extent. The hydrogen-rich particles can be, but are not limited to, pure magnesium particles, tourmaline, medical stone, magnesium-zinc alloy particles and the like. The hydrogen-rich particles are encapsulated in the capsule, so that the hydrogen-rich particles can be effectively protected; the capsule may be, but is not limited to, a plastic capsule or a mineral capsule. The thickness of the capsule is set to be not more than 1mm, so that the sealing protection of the capsule can be ensured. The capsule may have perforations distributed therein so that, upon placement of the hydrogen-enriched particle capsule in the solution beverage, the solution beverage can pass through the perforations to contact the hydrogen-enriched particles.
Preferably, in the step S4, the placing the hydrogen-rich particles or the hydrogen-rich particle capsules of the preset weight into the beverage solution specifically includes:
unsealing the container and then placing the hydrogen-rich granules or the hydrogen-rich granule capsules into the beverage solution.
Preferably, in the step S4, the pre-set weight of hydrogen-rich particles or the hydrogen-rich particle capsule is reacted with the beverage solution for a certain time, so as to obtain the beverage with both carbon dioxide and hydrogen bubbles specifically comprises:
and (3) jointly reacting the preset weight of hydrogen-rich particles or the hydrogen-rich particle capsules with the beverage solution for at least 2min so as to obtain the beverage simultaneously provided with bubbles of carbon dioxide and hydrogen.
The beneficial effects of the above technical scheme are: the hydrogen-rich particle capsule and the beverage solution are reacted together for at least 2min, so that enough time can be provided for the hydrogen-rich particles to react with water, and carbon dioxide bubbles in the beverage can drive hydrogen generated by the hydrogen-rich particles to be quickly, continuously and uniformly filled in the beverage in the process of continuously and slowly releasing, so that the beverage is enriched with high-concentration carbon dioxide and hydrogen.
Referring to fig. 2, a graph comparing the hydrogen concentration of the beverage prepared by the method of the present invention with carbon dioxide and hydrogen bubbles and the beverage prepared by the conventional method is shown. This fig. 2 shows the concentration of hydrogen in the resulting beverage after being dispensed in 400ml of beverage solution at normal temperature (i.e., 400ml of drinking water) using the conventional hydrogen-rich dispensing method and the carbon dioxide/hydrogen mixed bubble dispensing method of the present invention, respectively. In this comparative experiment, 10g of pure magnesium particles were added to a normal beverage solution and a carbonated beverage solution previously pressed with carbon dioxide, respectively, and the respective hydrogen concentrations of the two were measured at intervals, respectively, wherein the hydrogen concentration was in ppb and the measuring device of the hydrogen concentration was a YY-400 hydrogen concentration meter. As can be seen from this fig. 2, the concentration of hydrogen gas in the beverage obtained by the conventional hydrogen-rich configuration method is low, and the concentration of hydrogen gas in the beverage solution is unstable, which presents a sudden change in the concentration, and the time required to form a higher hydrogen gas concentration is long. The beverage prepared by the carbon dioxide/hydrogen mixed bubble preparation method has high hydrogen concentration, stable hydrogen concentration in the beverage solution and short time for forming high hydrogen concentration. Therefore, the preparation method provided by the invention has great advantages in both hydrogen enrichment concentration and time required by hydrogen enrichment.
As can be seen from the above description of the embodiment, the method for preparing a beverage having both carbon dioxide and hydrogen bubbles includes step S1 of preparing a predetermined volume of beverage solution, and placing the beverage solution in a container for standing; step S2, according to the volume and temperature of the beverage solution, pumping the compressed carbon dioxide with corresponding volume and/or adding sodium bicarbonate with corresponding weight into the beverage solution; packaging the container so as to fill the beverage solution with carbon dioxide; step S3, obtaining hydrogen-rich particles with preset weight, or encapsulating the hydrogen-rich particles with preset weight in a capsule, thereby obtaining a hydrogen-rich particle capsule; and step S4, putting a preset weight of hydrogen-rich particles or hydrogen-rich particle capsules into the beverage solution, and reacting the preset weight of hydrogen-rich particles or hydrogen-rich particle capsules with the beverage solution for a certain time so as to obtain the beverage simultaneously containing carbon dioxide and hydrogen bubbles. It can be seen that the preparation method of the beverage with both carbon dioxide and hydrogen bubbles comprises the steps of pressing carbon dioxide and/or putting sodium bicarbonate by pumping in advance so as to enable the beverage to be uniformly filled with carbon dioxide bubbles; in addition, when the beverage is needed to be drunk, the hydrogen-rich particles or the hydrogen-rich particle capsules are put into the beverage so as to ensure that the beverage is uniformly filled with hydrogen bubbles, and thus, the carbon dioxide bubbles in the beverage can drive the hydrogen generated by the hydrogen-rich particles to be rapidly, continuously and uniformly distributed in the beverage in the process of continuously and slowly releasing, so that the high-concentration carbon dioxide and hydrogen are enriched in the beverage, and the prepared beverage can simultaneously have the effects of relieving summer heat, reducing temperature, supplementing moisture, resisting oxidation and the like, greatly reduce the preparation difficulty of the beverage, and improve the preparation convenience and reliability of the beverage.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (9)
1. The preparation method of the beverage with the carbon dioxide and hydrogen bubbles is characterized by comprising the following steps:
step S1, preparing a beverage solution with a preset volume, and putting the beverage solution into a container for standing;
step S2, pumping and pressing carbon dioxide with corresponding volume and/or adding sodium bicarbonate with corresponding weight to the beverage solution according to the volume and the temperature of the beverage solution; packaging the container so as to fill the beverage solution with carbon dioxide;
step S3, obtaining hydrogen-rich particles with preset weight, or encapsulating the hydrogen-rich particles with preset weight in a capsule, thereby obtaining a hydrogen-rich particle capsule;
step S4, putting the hydrogen-rich particles or the hydrogen-rich particle capsules of the preset weight into the beverage solution, and reacting the hydrogen-rich particles or the hydrogen-rich particle capsules of the preset weight with the beverage solution for a certain time, so as to obtain the beverage with carbon dioxide and hydrogen bubbles at the same time.
2. The method of claim 1 for preparing a beverage having both carbon dioxide and hydrogen bubbles, comprising:
in step S1, the step of preparing a preset volume of beverage solution specifically includes:
preparing a preset volume of drinking water as a beverage solution, or blending the preset volume of drinking water with a preset weight of flavoring agent to obtain the beverage solution.
3. A method of preparing a beverage having both carbon dioxide and hydrogen bubbles according to claim 2, wherein:
in step S1, the step of placing the beverage solution into a container for standing specifically includes:
step S101, cleaning, drying and sterilizing a container, and vacuumizing the container;
and S102, after the cooled beverage solution is injected into the vacuumized container, standing the beverage solution for a preset time.
4. The method of claim 1 for preparing a beverage having both carbon dioxide and hydrogen bubbles, comprising:
in step S2, pumping a corresponding volume of carbon dioxide and/or a corresponding weight of sodium bicarbonate into the beverage solution according to the volume and temperature of the beverage solution specifically includes:
step S201, collecting the volume of the beverage solution filled in the container and the temperature of the beverage solution, and determining the maximum dissolved volume amount of carbon dioxide of the beverage solution filled in the container according to the volume and the temperature;
and step S202, according to the maximum carbon dioxide dissolved volume, determining that the volume total amount of carbon dioxide generated by pumping and pressing the carbon dioxide into the beverage solution and/or putting the sodium bicarbonate into the beverage solution is equal to the maximum carbon dioxide dissolved volume by pumping and pressing the carbon dioxide into the beverage solution and/or putting the sodium bicarbonate into the beverage solution by a corresponding weight.
5. The method of claim 4 for preparing a beverage having both carbon dioxide and hydrogen bubbles, comprising:
in step S202, pumping a corresponding volume of carbon dioxide to the beverage solution comprises in particular:
determining a pumping flow rate of carbon dioxide during pumping of the compressed carbon dioxide to the beverage solution based on the volume and the temperature.
6. The method of claim 4 for preparing a beverage having both carbon dioxide and hydrogen bubbles, comprising:
in step S2, the step of packaging the container specifically includes:
and after the redundant air in the container is exhausted, the opening of the container is subjected to detachable packaging treatment.
7. The method of claim 1 for preparing a beverage having both carbon dioxide and hydrogen bubbles, comprising:
in step S3, encapsulating hydrogen-rich particles in a capsule by a predetermined weight, so as to obtain a hydrogen-rich particle capsule specifically including:
step S301, collecting the weight of water in the beverage solution filled in the container, and determining the weight of hydrogen-rich particles according to the weight of the water;
step S302, encapsulate the hydrogen-rich particles of the corresponding weight in a capsule.
8. The method of claim 1 for preparing a beverage having both carbon dioxide and hydrogen bubbles, comprising:
in step S4, the placing the hydrogen-rich particles or the hydrogen-rich particle capsules in the beverage solution specifically includes:
unsealing the container and then placing the hydrogen-rich particles or the hydrogen-rich particle capsules into the beverage solution.
9. The method of claim 8, wherein the carbon dioxide and hydrogen bubbling are combined in a beverage comprising:
in step S4, the reacting the preset weight of hydrogen-rich particles or the hydrogen-rich particle capsule with the beverage solution for a certain time to obtain the beverage with both carbon dioxide and hydrogen bubbles specifically includes:
and (3) jointly reacting the preset weight of hydrogen-rich particles or the hydrogen-rich particle capsules with the beverage solution for at least 2min so as to obtain the beverage simultaneously provided with carbon dioxide and hydrogen bubbles.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017079606A (en) * | 2015-10-23 | 2017-05-18 | 光騰光電股▲ふん▼有限公司 | Antioxidative functional drink, and method for producing the antioxidative functional drink |
| TW201925451A (en) * | 2017-11-27 | 2019-07-01 | 光騰光電股份有限公司 | Improved beer drink and method for improving beer drink |
| CN111372467A (en) * | 2017-08-07 | 2020-07-03 | 氢威达品牌公司 | Method for producing canned hydrogen-filled beverage |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2017079606A (en) * | 2015-10-23 | 2017-05-18 | 光騰光電股▲ふん▼有限公司 | Antioxidative functional drink, and method for producing the antioxidative functional drink |
| CN111372467A (en) * | 2017-08-07 | 2020-07-03 | 氢威达品牌公司 | Method for producing canned hydrogen-filled beverage |
| TW201925451A (en) * | 2017-11-27 | 2019-07-01 | 光騰光電股份有限公司 | Improved beer drink and method for improving beer drink |
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