The invention includes a container for storing liquids, the container including a blending chamber for holding a larger volume of liquid, and an opening that can be selectively sealed or unsealed. The container also includes a sampling chamber for holding a smaller volume of liquid, and another opening that can be selectively sealed or unsealed. Fluidically connecting the blending chamber and the sampling chamber is a siphon having an upper opening in the blending chamber and a lower opening in the sampling chamber. The siphon includes a siphoning level, which is a fluid height in the blending chamber at which liquid will siphon from the blending chamber to the sampling chamber. In some embodiments the siphon is located in the blending chamber.

A system and method for providing a consumable liquid infused with gas from a liquid processor. The liquid processor may comprise a gas input port configured to receive the compressed gas. The liquid processor may further comprise a liquid input port configured to receive a consumable liquid. The liquid processor may further comprise a venturi injector configured to combine the compressed gas with the consumable liquid. The liquid processor may further comprise a static inline mixer including a plurality of mixing elements and configured to mix the combined consumable liquid with the compressed gas to form the consumable liquid infused with a compressed gas. The liquid processor may further comprise an output port configured to provide the consumable liquid infused with a compressed gas.

A system and method for providing a consumable liquid infused with gas from a liquid processor. The liquid processor may comprise a gas input port configured to receive the compressed gas. The liquid processor may further comprise a liquid input port configured to receive a consumable liquid. The liquid processor may further comprise a venturi injector configured to combine the compressed gas with the consumable liquid. The liquid processor may further comprise a static inline mixer including a plurality of mixing elements and configured to mix the combined consumable liquid with the compressed gas to form the consumable liquid infused with a compressed gas. The liquid processor may further comprise an output port configured to provide the consumable liquid infused with a compressed gas.

A method of producing plant extract-enriched consumable alcohol includes steps of: providing a plant extract; providing a first diluting agent, wherein a purity of the first diluting agent is more than 99 vol %; mixing the plant extract and the first diluting agent to form a mixture; providing a second diluting agent; and mixing the mixture and the second diluting agent to form a plant extract-enriched consumable alcohol; wherein one of the first diluting agent and the second diluting agent is alcoholic and the other one is non-alcoholic, and an alcohol content of the plant extract-enriched consumable alcohol is less than 50 vol %.

Methods and systems are provided for mixing and heat exchange of fluids. In one example, a fluid mixing and heat exchange device includes a hot water tank, a mixing chamber spaced away from the hot water tank and fluidly coupled to a first liquid reservoir, a first chilling module fluidly coupled to the mixing chamber, a coolant tank fluidly coupled to the first chilling module, a radiator fluidly coupled to the coolant tank, and a dispensing manifold fluidly coupled to the mixing chamber and adapted to dispense a mixed and chilled fluid mixture to a plurality of fluid vessels.

The present invention provides an automatic cocktail making device including a clamping device connected to a mechanical arm, and a shaker body being connected to the clamping device. The clamping device is provided with a linear driving device, and an output end of the linear driving device is connected to a strainer lid by means of a connecting member, to drive the strainer lid to cover or move away from an opening of the shaker body. The automatic cocktail making device further includes a fixedly mounted cap hanging device. The cap is detachably connected to the cap hanging device, and the cap and the strainer lid are detachably connected to each other. The present invention has the following advantages: by providing the fixedly mounted cap hanging device, automatic, sealed and detachable connection between the cap and the strainer lid is achieved, and the linear driving device assists to drive the strainer lid to cover the shaker body, thereby improving the sealing performance and automation degree of the whole cocktail making device.

The present invention provides an automatic cocktail making device including a clamping device connected to a mechanical arm, and a shaker body being connected to the clamping device. The clamping device is provided with a linear driving device, and an output end of the linear driving device is connected to a strainer lid by means of a connecting member, to drive the strainer lid to cover or move away from an opening of the shaker body. The automatic cocktail making device further includes a fixedly mounted cap hanging device. The cap is detachably connected to the cap hanging device, and the cap and the strainer lid are detachably connected to each other. The present invention has the following advantages: by providing the fixedly mounted cap hanging device, automatic, sealed and detachable connection between the cap and the strainer lid is achieved, and the linear driving device assists to drive the strainer lid to cover the shaker body, thereby improving the sealing performance and automation degree of the whole cocktail making device.

An electrolyte enhanced spirit is disclosed. The electrolyte enhanced spirit comprises a spirit and at least two electrolyte salts at a concentration of at least 0.02% w/v. The spirit in some embodiments includes vodka, rum, bourbon, whiskey, gin and distilled liquors. The electrolyte salts include NaCl, NaHCO.sub.3, KCl, KHCO.sub.3, K.sub.3PO.sub.4. The electrolyte enhanced spirit has a pH of 9.3 to 9.7, preferably 9.5. The electrolyte enhanced spirit may also include an additive to control the pH. The additive for controlling the pH of the spirit is selected from at least one of citric acid, an amino acid, ascorbic acid, folic acid, malic acid, phosphoric acid, phosphorous acid, carbonic acid, fumaric acid, tartaric acid, tannic acid, benzoic acid, lactic acid, and acetic acid.

This invention patent applies to the manufacture and beer consume areas and is about a device for the customization of postmaturation beer allowing to add ingredients on already done beers, in order to change its visual and sensory characteristics, according to the adjustments executed by the user or by a recipe that can be programmed on the device. Referring to the domestic customization device for the visual and sensory characteristics of the already done beers, having the objective of altering it, according to the user parameters, and the characteristics of the already done beers, inside several conditions, with the introduction of supplies such as liquids, syrups and having the possibility of cold infusion.

Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.