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1.发明申请公开(公告)号：US20050211299A1
公开(公告)日：2005-09-29
申请号：US10821258
申请日：2004-03-24
申请人： Dale Tripp
发明人： Dale Tripp
IPC分类号： E03C1/10
CPC分类号： E03C1/106 , E03C1/108 , Y10T137/3331 , Y10T137/7838
摘要： A back flow preventer is provided that is made of at least two different materials. The back flow preventer includes a housing that has a passageway configured for the transport of a fluid therethrough. The housing has both an inlet and an outlet that define at least a portion of the passageway. The inlet is made of a different material than the outlet. A first and second check valve are disposed in the passageway. Both of the check valves allow fluid to flow through the passageway in the direction from the inlet to the outlet of the housing.
摘要翻译： 提供了由至少两种不同材料制成的回流防止器。 回流防止器包括壳体，该壳体具有构造成用于输送流体的通道。 壳体具有限定通道的至少一部分的入口和出口。 入口由不同于出口的材料制成。 第一和第二止回阀设置在通道中。 两个止回阀允许流体沿着从壳体的入口到出口的方向流过通道。
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公开(公告)号：US4957765A
公开(公告)日：1990-09-18
申请号：US119317
申请日：1987-11-09
申请人： Craig C. Widmar , Dale Tripp , Vincent G. Ficca
发明人： Craig C. Widmar , Dale Tripp , Vincent G. Ficca
摘要： The present invention involves a system and method for preparing cream liqueur products having improved emulsion stability and products thereof. The method comprises the steps of preparing a spirits premix by combining spirits, a carbohydrate, and water, and preferably including flavoring and colorant; preparing a protein premix by dissolving citric acid or a salt thereof and caseinate in water; thoroughly mixing the protein premix with cream, preferably double cream; thereafter preparing a product mixture by mixing the spirit premix with the mixture of cream and the protein premix; and homogenizing the product mixture so that the average particle size is reduced to less than 5 microns, preferably less than 2 microns.
摘要翻译： 本发明涉及一种制备具有改进的乳液稳定性及其产品的奶油甜酒产品的系统和方法。 该方法包括以下步骤：通过将烈酒，碳水化合物和水混合并优选包括调味剂和着色剂来制备烈酒预混物; 通过将柠檬酸或其盐和酪蛋白酸盐溶解在水中制备蛋白质预混物; 将蛋白质预混物与乳膏充分混合，优选双重霜; 然后通过将精液预混物与乳膏和蛋白质预混合物的混合物混合来制备产物混合物; 并使产物混合物均化，使得平均粒度降低至小于5微米，优选小于2微米。
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