CN113842016B - Seasoning straw with active probiotics for resisting helicobacter pylori - Google Patents

Abstract

The invention provides a seasoning straw with active probiotics for resisting helicobacter pylori, which comprises the following components: a pipe body; a flavor block disposed within the tube, the flavor block shaped to conform to an inner diameter of the tube; the seasoning block comprises a coating layer, and the coating layer is soluble in water; the coating layer defines a sealed cavity, and the inside of the sealed cavity is provided with a powdery flavoring agent; the seasoning block being shaped such that when it is disposed within the tube, fluid at one end of the tube can be drawn to the other end; the limiting parts are arranged at two ends of the tube body to limit the seasoning blocks to be separated from the tube body.

Description

Seasoning straw with active probiotics for resisting helicobacter pylori

Technical Field

The invention relates to the field of articles for daily use, in particular to a seasoning straw with helicobacter pylori-resistant active probiotics.

Background

At present, a straw with a flavoring function is generally pre-loaded in a beverage straw, and when a sucked beverage (such as drinking water, milk and the like) flows through the straw, the flavoring agent is dissolved in the beverage, so that the taste of the beverage is changed. The flavouring agent is typically in the form of spherical particles loaded into the straw and a sieve structure is provided at each end of the straw to retain the flavouring particles within the straw and to be suitable for the passage of fluid. Chinese patent invention, for example CN101310652B entitled "flavoured drinking straw", provides a flavouring container in the form of an elongated tubular body for use as a straw having an internal volume adapted to contain a predetermined amount of flavouring concentrate in the form of a plurality of substantially spherical solid pills. The pellets are retained in the straw by filter means in the form of end caps, each end cap including a sieve portion and a cylindrical mounting portion. The sieve includes perforations which are relatively small to control the flow of flavouring particles, but relatively large to allow relatively unobstructed flow of liquid through the straw. The liquid beverage flowing through the straw causes the pellets to gradually dissolve, thereby releasing the active ingredient into the beverage upon consumption. The setting of above-mentioned straw has higher requirement to the cooperation between the size of the composition of the granule of flavouring, size and filter screen mesh, when the cooperation is not good, often can appear that the granule of flavouring leaks, the actual usable latus rectum of straw is less, the granule of flavouring meets water and diminishes or the circumstances such as stopper mesh after gluing. Therefore, some existing products have limitations on the types of beverages that can be used, such as the case where the same product is smooth when used for sucking milk and is prone to clogging when used for sucking drinking water.

The existing flavoring straw mainly focuses on the adjustment of the taste of the beverage, and how to add active probiotics with health care and adjuvant therapy functions into the existing flavoring straw is a technical problem in the field, such as the active probiotics with adjuvant therapy function for helicobacter pylori. The reason is that the existing seasoning particles mainly comprise starch, sucrose, spices, pigments and the like, are easy to prepare into granules, and probiotics (or other powdery seasonings) existing in powder form are difficult to load in a straw by adopting the existing method. The preparation and the storage of the active probiotics for resisting helicobacter pylori need to avoid high temperature, and the probiotics powder is processed into particles and needs to be subjected to a high temperature process, so that the probiotics can lose activity; on the other hand, if the probiotic powder is directly arranged in the straw, a better sealing measure is required for the straw so as to be suitable for keeping the probiotic powder in the straw and preventing the probiotic powder from being easily wetted, when the probiotic powder is required to be mixed with a beverage, the sealing structure is opened so as to be mixed with the beverage, and meanwhile, the use of the straw also needs to be compatible with the convenience of the user in operation, which all put higher requirements on the overall design of the straw.

Disclosure of Invention

In view of the problems in the prior art, the present invention provides a seasoning straw, comprising:

a pipe body;

a flavor block disposed within the tube, the flavor block shaped to conform to an inner diameter of the tube; the seasoning block comprises a coating layer, and the coating layer is soluble in water; the coating layer defines a sealed cavity, and the inside of the sealed cavity is provided with a powdery flavoring agent; the seasoning block being shaped such that when it is disposed within the tube, fluid at one end of the tube can be drawn to the other end;

the limiting parts are arranged at two ends of the tube body to limit the seasoning blocks to be separated from the tube body.

Further, the powdered flavoring agent is a live probiotic powder.

Further, the limiting member has a tubular structure, and one end of the tubular structure is disposed in the tube body and connected to the tube body.

Further, the tubular structure further comprises a buffer structure extending towards the interior of the tube body, so as to provide buffer for the seasoning block arranged in the tube body when in contact.

Further, the seasoning block is provided with a through hole and/or a notch, and the notch is suitable for being matched with the inner wall of the pipe body to form a passage.

Further, the through hole is a cylindrical through hole or a conical through hole.

Furthermore, a plurality of seasoning blocks are sequentially arranged along the extending direction of the tube body.

Further, an effervescent tablet is arranged in the tube body.

Further, an effervescent tablet is arranged in the sealing cavity.

Further, the pipe body and the limiting piece are made of degradable materials.

The seasoning straw has the following technical effects:

1. is suitable for placing powdered flavoring agent in a straw, and is effectively moisture-proof and leak-proof;

2. for preparations such as active probiotic powder with high requirements on temperature and humidity, the preparation process of the seasoning block can avoid the seasoning block from undergoing a high-temperature process, and the probiotics are sealed in the coating layer, so that the activity of the probiotics in the straw is effectively ensured;

3. compared with the existing products, the straw does not need to adopt a filter screen structure, thereby ensuring that enough fluid passages exist and solving the problem of blockage in the similar products;

4. the method has no selectivity to applicable drinks, and can be suitable for various drinks such as milk, drinking water and the like.

The conception, the specific structure and the technical effects of the present invention will be further described with reference to the accompanying drawings to fully understand the objects, the features and the effects of the present invention.

Drawings

FIG. 1 is a schematic diagram of the structure of a seasoning straw according to one embodiment of the present invention;

FIG. 2 is an exploded schematic view of the seasoning straw of FIG. 1;

FIG. 3 is another exploded view of the seasoning straw of FIG. 1, with the tubular body 100 partially in section;

FIG. 4 is a schematic view of the structure of the connecting tube of the seasoning straw of FIG. 1;

FIG. 5 is a schematic diagram of an alternative connection tube in accordance with an embodiment of the present invention;

FIG. 6 is a schematic structural diagram of yet another alternative connecting tube in an embodiment of the present invention;

FIG. 7 is a schematic view of the structure of a seasoning block of the seasoning straw of FIG. 1;

FIG. 8 is another schematic view of the flavor block of the flavor straw of FIG. 1, wherein the coating 302 is shown in partial cross-section;

FIG. 9 is a schematic structural view of an alternative seasoning block in an embodiment of the present invention, wherein the dashed lines indicate occluded lines;

FIG. 10 is a schematic representation of the structure of yet another alternative flavor block in an embodiment of the invention;

FIG. 11 is a schematic diagram of a mold for making a seasoning bit for the seasoning straw of FIG. 1;

FIG. 12 is a schematic cross-sectional view of the mold of FIG. 11 after clamping;

fig. 13 is a schematic structural view of a seasoning straw according to another embodiment of the present invention, in which a tube body 100 is partially cut away.

Description of the reference numerals:

100-tube body, 200, 210, 220-connecting tube,

201-a first pipe section, 202-a second pipe section,

203-barrier ribs, 204-a helical structure,

300. 310, 320-seasoning block, 301, 311-central through hole,

302-cladding layer, 303-cavity,

321-a notch, 410-a concave die,

420-punch, 430-gap.

Detailed Description

In the description of the embodiments of the present invention, it should be understood that the terms "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", etc., indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred devices or elements must have a specific orientation, be constructed and operated in a specific orientation, and thus, should not be construed as limiting the invention. The drawings are schematic diagrams or conceptual diagrams, and the relationship between the thickness and the width of each part, the proportional relationship between the parts and the like are not completely consistent with actual values.

Fig. 1 to 3 are schematic structural views of a seasoning straw according to an embodiment of the present invention, which includes a tube body 100, a connecting tube 200, and a seasoning block 300.

The tube 100 is a long-strip-shaped circular tube structure, and in other embodiments, a special-shaped tubular structure, such as an elliptical tube, a polygonal tube, or the like, is specifically used, which does not affect the implementation of the present invention, and may be selected according to actual needs, and is not limited herein.

As shown in fig. 4, the connection pipe 200 includes a first pipe section 201 and a second pipe section 202, the first pipe section 201 and the second pipe section 202 are circular pipes coaxially arranged, the outer diameters of the first pipe section 201 and the second pipe section 202 are different, the outer diameter of the first pipe section 201 is matched with the inner diameter of the pipe body 100 so that the first pipe section can be inserted into the pipe body 100 and tightly connected with the pipe body 100, the outer diameter of the second pipe section 202 is larger than the outer diameter of the first pipe section 201, and when the first pipe section 201 is inserted into the pipe body 100, one end of the second pipe section 202 abuts against a port of the pipe body 100, so that the second pipe section 202 is arranged outside the pipe body 100. In this embodiment, the outer diameter of the first pipe section 201 is slightly larger than the inner diameter of the pipe body 100, so that the first pipe section 201 can be tightly inserted into the pipe body 100, the outer diameter of the second pipe section 202 is the same as the pipe body 100, and the inner diameters of the first pipe section 201 and the second pipe section 202 are the same.

In other embodiments, the first pipe section 201 is provided with an external thread, the inner side of the end of the pipe body 100 is provided with an internal thread matching with the external thread, and the first pipe section 201 is connected with the pipe body 100 through a thread.

The pipe body 100 and the connection pipe 200 are made of degradable materials, such as PLA (polylactic acid), PHA (polyhydroxyalkanoate), PGA (polyglutamic acid), PBS (polybutylene succinate), PBAT (polybutylene adipate/terephthalate), PCL (polycaprolactone), and the like. The pipe body 100 may also be a paper pipe made of environmental protection paper, but the connection pipe 200 is not suitable for a paper structure due to its structure and user experience, and may be made of the above degradable material or conventional PP or PE material.

The connecting pipe 200 at one end of the pipe body 100 can be used as a suction nozzle, specifically, the second pipe segment 202 of the connecting pipe 200 can be used as a suction nozzle, and the structure of the second pipe segment 202 can be changed to improve the user experience, for example, the second pipe segment 202 is set as a flat pipe, or the second pipe segment 202 is set as an angle with the first pipe segment 201, so as to be beneficial to improving the comfort level of the user during use.

The two ends of the tube body 100 are inserted with the connection tubes 200, and a plurality of seasoning blocks 300 are disposed inside the tube body 100 between the two connection tubes 200. As shown in fig. 7, flavor block 300 has a cylindrical configuration with an outer diameter slightly smaller than the inner diameter of tube 100 so that it is adapted to be received in tube 100 and movable along tube 100, while the outer diameter of flavor block 300 is larger than the inner diameter of first tube segment 201 of connecting tube 200 so that first tube segment 201 forms a stop for the movement of flavor block 300 within tube 100. Seasoning blocks 300 are also provided with central through holes 301, with central through holes 301 of each seasoning block 300 forming a channel for fluid to pass through. As shown in fig. 8, the outer part of the seasoning block 300 is a coating 302 which defines the outline of the seasoning block 300, the coating 302 is a thin-walled closed shell, the inner part of the coating is provided with a sealed cavity 303, a powdery seasoning agent is arranged in the cavity 303, and the cavity 303 is filled with active probiotic powder for resisting helicobacter pylori. The coating 302 is soluble in water.

Fig. 11 shows a mold for making seasoning bits 300, including a female mold 410 and a male mold 420, and the method of making seasoning bits 300 is further described below.

First, a predetermined amount of sugar solution (or paste) is injected into the cavity die 410, sugar solutions with different component ratios can be selected according to actual needs, for example, the starch ratio is increased to improve the dissolution rate of the solidified sugar solution in water, different types of sugar and the ratio thereof are added to adjust the sweetness, flavors are added to generate corresponding flavors, pigments are added to realize color matching, and the like, without limitation.

The male mold 420 and the female mold 410 are closed, and at this time, the gap 430 between the female mold 410 and the male mold 420 is filled with the sugar solution, and the gap 430 also defines a part of the contour of the clad 302, specifically, the rest except for one side end face of the clad 302, as shown in fig. 12.

After the sugar solution is cooled and solidified, the male mold 420 is removed, and the solidified sugar solution can form part of the shell of the coating layer 302, i.e. a container with an opening is formed, and a powdery flavoring agent is filled in the cavity of the container, and the active probiotic powder for resisting helicobacter pylori is filled in the embodiment.

The chocolate liquor is coated at the opening of the female die 410 (and also at the opening of the container), and the melting temperature of the chocolate is about 30 ℃, so that the activity of probiotics in the device is not influenced.

The cavity 410 is then smoothed or covered with a flat plate, and after the chocolate has solidified, the flat plate is removed and the finished seasoning bit 300 is removed from the cavity 410.

In this embodiment, the coating layer 302 of the flavor piece 300 comprises a sugar-coating layer and a chocolate layer, specifically, one end surface of the coating layer 302 is the chocolate layer, and the rest is the sugar-coating layer. According to the existing processing technology, the shape, thickness and dissolution rate of the coating layer 302 of the seasoning block 300 can be adjusted accordingly, for example, the shape or size of a mold is changed, the proportion of sugar solution is adjusted, and the like, and the shape, thickness and dissolution rate can be selected according to the needs, and are not limited herein.

When the seasoning straw of the embodiment is used, one end of the straw is placed in a beverage, the beverage is sucked from the other end, the sucked beverage passes through a channel formed by the central through hole 301 of each seasoning block 300 and a gap between the seasoning block 300 and the inner wall of the tube body 100, in the process, the coating layer 301 of the seasoning block 300 is dissolved in the beverage (specifically, water dissolved in the beverage) contacting with the coating layer 301, the cavity 303 is exposed due to the defect of the coating layer 301 along with the dissolution of the coating layer 301, and the loaded probiotic powder is dissolved in the beverage in the straw, so that the beverage mixed with probiotics can be provided for a user.

Compared with the existing products, the seasoning straw of the embodiment does not need to adopt a filter screen structure, has a large circulation channel, cannot cause the blockage of the channel, and can be easily sucked out through the straw or fall into the beverage below even if some particles are mixed to generate. On the other hand, the seasoning straw of the embodiment can season the beverage, and simultaneously, the beverage has the function of resisting helicobacter pylori.

Fig. 5 shows another alternative connection pipe 210, which has a first pipe section 201 and a second pipe section 202 arranged as the connection pipe 200, except that a stop strip 203 is arranged at the end of the first pipe section 201, and the stop strip 203 has a cross structure in fig. 5, although it is also possible to arrange the stop strip 203 in a straight structure, a Y-shaped structure, etc., but it is not recommended to arrange the stop strip 203 very densely. Barrier 203 serves, on the one hand, to limit the movement of flavor block 300 in tube 100, without having to rely on the size of the inner diameter of first tube segment 201, which facilitates increasing the inner diameter of first tube segment 201; another aspect is that the beverage can be sucked up to block some larger pieces, such as partially dissolved flavor chunks 300.

Fig. 6 shows another alternative connection 220, which has a first pipe section 201 and a second pipe section 202 arranged as the connection 200, with the difference that a spiral structure 204 is arranged at the end of the first pipe section 201. Considering that when the connecting tube 200 is used to match with the tube body 100, the seasoning block 300 disposed in the tube body 100 generally does not tightly abut against the connecting tubes 200 disposed at both ends of the tube body 100, and there is usually a certain play, so that when the straw is transported or carried or shaken by people, the seasoning block 300 may hit the connecting tubes 200 at both ends, if the coating layer 301 is thin and/or fragile, it may break, and thus the probiotic powder therein may leak out. To this end, when tube 220 is provided at least one end of tube 100, spiral structure 204 cushions seasoning cube 300 to prevent cracking of coating 301. Fig. 13 shows a seasoning straw using a connection pipe 220, wherein the connection pipe 220 is installed at both ends of a tube body 100, a seasoning bit 300 is installed in the tube body 100, the seasoning bit 300 is in contact with screw structures 204 at both ends, and the screw structures 204 are in a state of being compressed to some extent but not being completely compressed.

To further enhance the mixing, dissolution of flavor block 300 and the probiotic powder therein with the beverage, in some embodiments, effervescent tablets are also loaded into flavor block 300. In the manufacturing process of the seasoning block 300, before or after or during the process of placing the probiotic powder in the container formed by the sugar coating layer, an effervescent tablet is placed in the container, so that the seasoning block 300 is provided with the probiotic powder and the effervescent tablet at the same time. The exposed effervescent tablet may enhance the mixing of the beverage with the probiotic powder within the coating 301 when the flavor block 300 is partially dissolved.

In other embodiments, effervescent tablets are incorporated into the tube 100 along with the flavor block 300, such as by adding one effervescent tablet after each predetermined number of flavor blocks 300 have been loaded, so that when a beverage is ingested, the effervescent tablet's effervescent action increases the contact of the flavor block 300 with the beverage, accelerating the dissolution of the flavor block 300.

FIG. 9 shows another shaped flavor block 310, flavor block 310 differing from flavor block 300 in that the central through hole 301 of flavor block 300 is a cylindrical hole and the central through hole 311 of flavor block 310 is a tapered hole. The channel formed by central bore 311 of flavor block 310 in tube 100 has a greater contact area with the fluid than the channel formed by central bore 301 of flavor block 300, thereby facilitating dissolution of the coating. In some embodiments, flavor block 300 and flavor block 310 are both disposed within tube 100.

Fig. 10 shows another flavor block 320 having another shape, wherein flavor block 320 is different from flavor block 300 and flavor block 310 in the arrangement of a central through hole, and a plurality of notches 321 are formed in the circumference of flavor block 320, and when flavor block 320 is installed in tube 100, notches 321 and the inner wall of tube 100 define a passage for fluid to pass through, although flavor blocks 320 are rotated in the axial direction of tube 100, so that flavor blocks 320 are not aligned completely, and when viewed from one end of tube 100 along the axial direction, the rotation angles of flavor blocks 320 are different to form an intersection, so that a clear passage is not visible, in practical use, the sucked beverage can be sucked out after passing through the intersection completely, and the passage for fluid to pass through is further increased as flavor blocks 320 are dissolved. In other embodiments, flavor block 320 is also provided with a central through hole, and in such an arrangement, notch 321 would be designed to be smaller to compensate for the reduced cavity loading caused by the central through hole.

For different needs, the tube body 100 can be combined with the above-mentioned connecting tubes 200, 210, 220, and the seasoning blocks 300, 310, 320, such as connecting the connecting tube 200 and the connecting tube 220 at both ends of the tube body 100, respectively, and arranging the seasoning block 310 and the effervescent tablets in the tube body 100; also for example, the connecting tube 210 and the connecting tube 220 are respectively connected to both ends of the tube body 100, and the flavor block 320 is arranged in the tube body 100, and the effervescent tablet is arranged in the flavor block 320; and so, many combinations may be provided.

The seasoning straws with various combinations are suitable for putting the powdery seasoning agent in the straws, so that the straws are effectively moisture-proof and leak-proof; particularly for preparations such as active probiotic powder with higher requirements on temperature and humidity, the preparation process of the seasoning block can avoid the seasoning block from undergoing a high-temperature process, and the probiotics are sealed in the coating layer, so that the activity of the probiotics in the straw is effectively ensured; the straw does not need to adopt a filter screen structure, so that a sufficient fluid passage is ensured, and the straw is not easy to block; meanwhile, the method has no selectivity to applicable drinks and can be suitable for various drinks.

The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations can be devised by those skilled in the art in light of the above teachings. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.

Claims (9)

1. A seasoning straw, comprising:

a pipe body;

a flavor block disposed within the tube, the flavor block shaped to conform to an inner diameter of the tube; the seasoning block comprises a coating layer, and the coating layer is soluble in water; the coating layer defines a sealed cavity, and active probiotic powder is arranged in the sealed cavity; the seasoning block being shaped such that when it is disposed within the tube, fluid at one end of the tube can be drawn to the other end; the limiting pieces are arranged at two ends of the pipe body so as to limit the seasoning blocks to be separated from the pipe body; and is provided with

The preparation method of the seasoning block comprises the following steps:

injecting a predetermined amount of sugar liquid into the female die;

closing the male die and the female die, and limiting the side surface and the bottom surface of the coating layer through a gap between the female die and the male die;

after the sugar liquor is cooled and solidified, the male die is removed, and the active probiotic powder is filled in an open container formed after the sugar liquor is solidified;

coating chocolate liquor on the opening of the open container;

leveling the surface of the female die, and taking out the prepared seasoning block from the female die after the chocolate liquid is solidified; or covering a flat plate on the surface of the concave mould, removing the flat plate after the chocolate liquid is solidified, and taking out the prepared seasoning block from the concave mould.

2. The seasoning straw of claim 1 wherein the stopper has a tubular structure with one end disposed within and connected to the tube body.

3. The seasoning straw of claim 2 wherein the tubular structure further comprises a cushioning structure extending inwardly of the tube body to provide cushioning upon contact of the seasoning bits disposed within the tube body.

4. The seasoning straw as claimed in claim 1, wherein the seasoning block is provided with a through hole and/or a notch adapted to cooperate with an inner wall of the tube body to form a passage.

5. The seasoning straw of claim 4 wherein the through hole is a cylindrical through hole or a tapered through hole.

6. The seasoning straw as claimed in claim 1, wherein a plurality of the seasoning blocks are sequentially arranged in an extending direction of the tube body.

7. The flavor straw of claim 1, further comprising an effervescent tablet disposed within the body.

8. The flavor straw of claim 1, wherein an effervescent tablet is further disposed within the sealed cavity.

9. The seasoning straw of claim 1 wherein the body and the retaining member are made of a degradable material.

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