Ultrasonic enhanced extraction device and method for functional components of food

Abstract

The invention discloses an ultrasonic-enhanced extraction device and method for functional components of food, belongs to the technical field of food and agricultural product processing, and aims to solve the problems that in an existing extraction technology, the extraction efficiency is low, the energy consumption is high, the operation is complex, and an existing ultrasonic-enhanced extraction device cannot give consideration to the extraction amount, the applicable raw material range, the discharging operation convenience and the like. The ultrasonic enhanced extraction tank comprises an extraction tank device, a stirrer device, a heating and heat preservation device and an ultrasonic device, and efficient extraction is achieved through stirring, heating and ultrasonic effects. The ultrasonic technology is combined, cell walls are effectively destroyed in the extraction process, more active ingredients are released, and the extraction rate is increased. Meanwhile, the device is simple in structure, convenient to operate and suitable for household and industrial production, and has wide application prospects.

Description

Technical Field

[0001] The present invention relates to an ultrasonic enhanced extraction device and method for food functional components, which can realize the effective extraction of active components in food, agricultural products or traditional Chinese medicines, can be applied to the research field of ultrasonic extraction, and belongs to the category of power ultrasound application. Background Art

[0002] Functional ingredients in food refer to active ingredients or compounds in food or agricultural products that are beneficial to the human body, including but not limited to proteins, vitamins, minerals, antioxidants, dietary fiber, polyphenols, etc. These active ingredients have positive effects in preventing diseases, improving immunity, and promoting health, and have been widely used in the fields of medicine, food, cosmetics, health products, and biological products. However, it has always been a challenge to extract active ingredients from the complex matrix of agricultural products efficiently, economically, and environmentally friendly. Traditional extraction methods have the disadvantages of high energy consumption, large loss of volatile components, difficult to control extraction efficiency, unfavorable to heat-sensitive substances, reliance on large amounts of solvents, and long processing cycles. At the same time, heat treatment will also cause changes in the physical and chemical properties of the raw materials, which may lead to problems such as reduced activity of active ingredients. Ultrasonic-assisted extraction has gradually become an important extraction method in laboratories and industrial production due to its advantages of high extraction efficiency, low solvent consumption, low temperature, low cost, and simple equipment.

[0003] Ultrasonic waves are essentially mechanical waves that can propagate in solid, liquid and gaseous media. They have short wavelengths and less attenuation in solids and liquids than electromagnetic waves. They also have concentrated energy and can form high-intensity violent vibrations, which can produce various effects such as mechanical, optical, thermal, electrical, chemical and biological effects. In the process of ultrasonic extraction of solutions, tiny bubbles in the liquid vibrate, grow and continuously accumulate energy under the action of the sound field. When the energy reaches a certain threshold, the bubbles will collapse sharply, releasing huge energy, accompanied by microjets with strong impact force, instantly generating local high temperature and high pressure. This is the cavitation effect of ultrasound. Ultrasonic-assisted extraction uses the cavitation effect of ultrasound to destroy cell walls, promote the release and diffusion of intracellular components, and induce the solvent to penetrate into the cells better, improving the mass transfer effect. Therefore, effective cell disruption and effective mass transfer are considered to be the two main factors that lead to the enhancement of ultrasonic-assisted extraction effects.

[0004] There are many types of ultrasonic assisted extraction devices, most of which are small extraction equipment for laboratory use. CN 214974588U discloses an ultrasonic extraction device, which separates the pretreatment part from the ultrasonic extraction part, is not integrated, and is only suitable for small-scale extraction; CN 218357475 U discloses an ultrasonic extraction device, which has a small discharge port, limits the extraction of raw materials, and has a small scope of application; CN218248620U discloses an ultrasonic extraction device for plant extraction, which has a large one-time extraction volume, is equipped with a stirring device, and has a large discharge port, but the discharge port needs to be opened and closed manually, which is difficult to operate, and it is best to realize automatic control of the discharge port. Summary of the invention

[0005] In view of the defects of the above-mentioned prior art, the present invention provides an ultrasonic enhanced extraction tank suitable for industrial extraction, which can effectively extract active ingredients in food, agricultural products or traditional Chinese medicinal materials. In addition, the ultrasonic enhanced extraction tank suitable for industrial extraction has a large one-time extraction volume, a large discharge port, and the discharge port is electrically controlled, so it has a wide range of applications.

[0006] The technical solution adopted by the present invention is as follows:

[0007] An ultrasonic enhanced extraction tank for industrial extraction comprises a tank body, an upper end of the tank body is installed with an upper end cover, a feed port is arranged on the side of the upper end cover, a feed door is arranged on the feed port, a plurality of viewing holes are arranged on the side of the upper end cover, a motor hole is arranged in the middle of the upper end cover, a frame is arranged on the motor hole, a stirrer is arranged on the frame, a stirring shaft is connected to the lower end of the stirrer, a stirring shaft is provided with a plurality of stirring paddles, a plurality of supports are arranged on the side of the tank body, the tank body is wrapped by a jacket, a plurality of water inlets and outlets are arranged on the jacket, four ultrasonic vibrator mounting grooves are arranged on the side of the jacket, seven ultrasonic vibrators are arranged in the ultrasonic vibrator mounting grooves, a discharge door cylinder and a hook lock cylinder are arranged on the outer side of the jacket, the discharge door cylinder is connected to the discharge door, the hook lock cylinder is connected to the hook lock, a lower end of the tank body is connected with a lower end cover, a discharge port is arranged at the lower end of the lower end cover, and the discharge port is butted against the discharge door.

[0008] Wherein, the upper head is connected to the tank body by welding.

[0009] Wherein, the lower head is connected to the tank body by welding.

[0010] Wherein, the support and the tank body are connected by welding.

[0011] Wherein, the feed door is connected to the feed port by bolts.

[0012] Wherein, the frame and the upper head are connected by welding.

[0013] Wherein, the frame and the mixer are connected by bolts.

[0014] Wherein, the jacket is connected to the tank body by welding.

[0015] Wherein, the cylinder and the tank body are connected by welding.

[0016] Wherein, a sealing ring is arranged at the lower end of the lower sealing head, which can lock and seal the tank body.

[0017] Wherein, the number of ultrasonic vibrator mounting grooves on the side of the jacket is 2-4, preferably 4.

[0018] Wherein, the number of ultrasonic vibrators on the side of the jacket is 4-10, preferably 7.

[0019] The frequency of the ultrasonic vibrator is 28kHz, 33kHz, 40kHz, 50kHz, 68kHz, preferably 40kHz; the ultrasonic power is 100-150W, preferably 150W, and the ultrasonic power of the entire extraction device is preferably 4200W.

[0020] By adopting the above technical scheme, the mixer can efficiently mix and stir the materials in the tank by connecting the stirring shaft and the stirring paddle, ensure the uniform distribution of the materials during the extraction process, and improve the extraction efficiency. The tank body is wrapped by a jacket, and there are multiple water inlets and outlets on the jacket. The tank body can be insulated by circulating heated water or other heat media to ensure stable temperature during the extraction process. Multiple ultrasonic vibrators are installed on the side of the jacket, which can effectively break the cell wall through the action of ultrasonic waves, promote the release of active ingredients, and improve the extraction rate. The feed port and the discharge port are reasonably set, and the feed door and the discharge door are connected by bolts or cylinders, which is easy to operate and easy to control the extraction process. The upper head and the tank body, the lower head and the tank body are connected by welding, and the frame and the upper head, the jacket and the tank body, and the cylinder and the tank body are also connected by welding, ensuring that the structure of the entire device is stable and reliable and can withstand long-term use in industrial production. A sealing ring is provided at the lower end of the lower head, which can lock and seal the tank body to ensure that no leakage occurs during operation and to ensure the cleanliness and safety of the operating environment.

[0021] A method for ultrasonic enhanced extraction of functional ingredients in food is carried out according to the following steps:

[0022] The agricultural product soybean was selected as the extraction object, and the ultrasonic enhanced extraction device for food functional components was used as the extraction device. The soybean was weighed, and distilled water was added at a solid-liquid ratio of 1:15 for heating and soaking, and then the soybean milk was pulped in stages, and then kept warm and boiled, and finally the soybean milk was ultrasonically extracted. The power of the ultrasonic vibrator was 150W, the frequency was 40kHz, the extraction temperature was room temperature, and the ultrasonic time was 5-40min. The soybeans were grouped, covered with plastic wrap, and placed in a 4℃ refrigerator for standby use.

[0023] In summary, the present invention has the following beneficial effects:

[0024] (1) An ultrasonic extraction device is installed on a traditional extraction device and applied to the whole process of extracting functional ingredients in food. During the extraction, the extraction solution is treated with ultrasound to improve the extraction rate. After the extraction is completed, the ultrasound can also be used to clean the extraction container.

[0025] (2) The extraction process is always equipped with a stirring function, which can promote the dissolution of the solid-liquid phase, prevent solid sedimentation, and make the temperature in the tank uniform.

[0026] (3) A design of a device suitable for industrial extraction enables the present invention to be applicable in different scenarios, and can meet both the needs of individual households for agricultural product extraction and the needs of industrial production for large-scale extraction. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] Figure 1 It is a schematic diagram of the overall structure of the ultrasonic enhanced extraction tank;

[0028] Figure 2 The three-view diagram of the ultrasonic enhanced extraction tank;

[0029] Figure 3 is a cross-sectional view of an ultrasonic enhanced extraction tank;

[0030] In the figure: 1. mixer; 2. feed door; 3. feed port; 4. sight hole; 5. upper head; 6. water inlet and outlet; 7. jacket; 8. discharge door cylinder; 9. ultrasonic vibrator mounting slot; 10. ultrasonic vibrator; 11. lower head; 12. discharge door; 13. discharge port; 14. hook lock; 15. hook lock cylinder; 16. support; 17. tank body; 18. motor hole; 19. frame; 20. stirring paddle; 21. stirring shaft.

[0031] Figure 4 Protein content and protein extraction rate under different ultrasonic extraction times.

[0032] Figure 5 The flavonoid content and flavonoid extraction rate under different ultrasonic extraction times. DETAILED DESCRIPTION

[0033] In order to enable those skilled in the art to better understand the technical solution of the present invention, the present invention is further described in detail below in conjunction with the accompanying drawings and specific implementation methods.

[0034] In the description of the present invention, it should be noted that the orientations or positional relationships indicated by terms such as “upper”, “lower”, “inside”, “outside”, “top”, and “bottom” are based on the orientations or positional relationships shown in the accompanying drawings and are only for the convenience of description. They do not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation. Therefore, they cannot be understood as limitations on the present invention.

[0035] In the description of the present invention, it should be noted that, unless otherwise clearly specified and limited, the terms "installed", "provided with", "connected", etc. should be understood in a broad sense. For example, "connected" can be a fixed connection, a detachable connection, or an integrated connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0036] The present invention is described in detail below in conjunction with the accompanying drawings.

[0037] An ultrasonic enhanced extraction tank for industrial use, such as Figure 1 , Figure 2 and Figure 3As shown, it includes a tank body 17, an upper end cap 5 is installed on the upper end of the tank body 17, the upper end cap 5 is connected to the tank body 17 by welding, a feed port 3 is arranged on the side of the upper end cap 5, a feed door 2 is installed on the feed port 3, the feed door 2 is connected to the feed port 3 by bolts, a plurality of viewing holes 4 are arranged on the side of the upper end cap 5, a motor hole 18 is arranged in the middle of the upper end cap 5, a frame 19 is installed on the motor hole 18, the frame 19 is connected to the upper end cap 5 by welding, a mixer 1 is installed on the frame 19, the frame 19 is connected to the mixer 1 by bolts, a mixing shaft 21 is connected to the lower end of the mixer 1, a plurality of mixing paddles 20 are arranged on the mixing shaft 21, a plurality of supports 16 are arranged on the side of the tank body 17, and the tank body 17 is wrapped by a jacket 7 The jacket 7 is connected to the tank body 17 by welding. There are multiple water inlets and outlets 6 on the jacket 7. Four ultrasonic vibrator mounting grooves 9 are provided on the side of the jacket 7. Ultrasonic vibrators 10 are installed in the ultrasonic vibrator mounting grooves 9. A discharge door cylinder 8 and a hook lock cylinder 15 are installed on the outside of the jacket 7. The discharge door cylinder 8 and the hook lock cylinder 15 are connected to the tank body 17 by welding. The discharge door cylinder 8 is connected to the discharge door 12, and the hook lock cylinder 15 is connected to the hook lock 14. The lower end of the tank body 17 is connected to a lower head 11, and the lower head 11 is connected to the tank body 17 by welding. A discharge port 13 is provided at the lower end of the lower head 11, and the discharge port 13 is connected to the discharge door 12. A sealing ring is provided at the lower end of the lower head 11, which can lock and seal the tank body 17.

[0038] The number of ultrasonic vibrator mounting grooves 9 on the side of the jacket 7 is 2-4, preferably 4.

[0039] The number of ultrasonic vibrators 10 on the side of the jacket 7 is 4-10, preferably 7.

[0040] The frequency of the ultrasonic vibrator 10 can be 28kHz, 33kHz, 40kHz, 50kHz, or 68kHz, and the ultrasonic power can be 100-150W.

[0041] Preferably, the frequency of the ultrasonic vibrator 10 is 40 kHz, the power is 150 W, and the ultrasonic power of the entire extraction device is 4200 W.

[0042] The method for using the ultrasonic enhanced extraction tank for industrial use is carried out according to the following steps:

[0043] Circulating water is passed into the jacket 7 through the water inlet and outlet 6 to start heat preservation of the tank body 17. Before feeding, the discharge door cylinder 8 is controlled to close the discharge door 12, the hook lock cylinder 15 is controlled to make the hook lock 14 tighten the discharge door 12, and the feed door 2 on the feed port 3 is opened. After the feeding is completed, the feed door 2 is closed, the mixer 1 is turned on, the ultrasonic generator is turned on, the ultrasonic vibrator 10 starts working, and the ultrasonic extraction begins. After the extraction time is reached, the ultrasonic generator is turned off, the mixer 1 is turned off, the circulating water is turned off, the hook lock cylinder 15 is controlled to make the hook lock 14 loosen the discharge door 12, the discharge door cylinder 8 is controlled to open the discharge door 12, and the material collector is used to collect the material, and the extraction is completed.

[0044] Example 1: Effect of different ultrasound times on the protein content of soy milk

[0045] Determination method

[0046] The protein content was measured by ultraviolet absorption spectroscopy. Take 0.5 mL of sample and add distilled water to dilute to 100 mL for later use. Then take 1 mL of sample dilution in a colorimetric tube, add 5 mL of Coomassie Brilliant Blue reagent, and place for 3 minutes. Measure the absorbance at a wavelength of 595 nm and bring it into the standard curve to obtain the soluble protein content. And convert it into the protein content extracted per 100 g of soybeans, calculated as m1, in g. The protein extraction rate is calculated based on 35 g of protein per 100 g of soybeans, and the calculation formula is as follows:

[0047] Y1=m1 / 35×100%

[0048] In the formula: Y1 is the protein extraction rate, the unit is %; m1 is the protein content extracted from every 100g of soybeans, the unit is g.

[0049] Results Analysis

[0050] The protein content and protein extraction rate per 100g of soybeans were determined as follows: Figure 4As shown in the figure, the protein content of soy milk treated with ultrasound for 5 minutes is 3.17% higher than that of soy milk without ultrasound, and the protein extraction rate is 0.60% higher; the protein content of soy milk treated with ultrasound for 10 minutes is 37.33% higher than that of soy milk without ultrasound, and the protein extraction rate is 7.07% higher; the protein content of soy milk treated with ultrasound for 15 minutes is 54.75% higher than that of soy milk without ultrasound, and the protein extraction rate is 10.37% higher; the protein content of soy milk treated with ultrasound for 20 minutes is 81.00% higher than that of soy milk without ultrasound, and the protein extraction rate is 15.34% higher; the protein content of soy milk treated with ultrasound for 30 minutes is 83.12% higher than that of soy milk without ultrasound, and the protein extraction rate is 15.75% higher; the protein content of soy milk treated with ultrasound for 40 minutes is 84.01% higher than that of soy milk without ultrasound, and the protein extraction rate is 15.92% higher. Within 0-30 minutes, with the increase of ultrasonic treatment time, the protein content and extraction rate are significantly increased, and there is no significant difference after more than 30 minutes.

[0051] Example 2: Effect of different ultrasound times on the flavonoid content of soy milk

[0052] Determination method

[0053] Centrifuge the sample at 8000 rpm for 5 min, take 0.5 mL of the sample supernatant, add 1.0 mL of 95% ethanol, then add 0.25 mL of 4% NaNO2 solution, let stand for 6 min, then add 0.25 mL of 10% Al(NO3)3 solution, let stand for 6 min, finally add 1.5 mL of 4% NaOH solution, measure the absorbance at 510 nm, and bring it into the standard curve to obtain the flavonoid content. And convert it into the flavonoid content extracted per 100 g of soybean, calculated as m2, in mg. The flavonoid extraction rate is calculated based on 154 mg of flavonoids per 100 g of soybean, and the calculation formula is as follows:

[0054] Y2=m2 / 154×100%

[0055] Wherein: Y2 is the protein extraction rate, in %; m2 is the flavonoid content extracted from every 100g of soybeans, in mg.

[0056] Results Analysis

[0057] The flavonoid content and flavonoid extraction rate per 100g of soybeans were determined as follows: Figure 5As shown in the figure, the flavonoid content of ultrasonic treatment for 5 minutes is 24.78% higher than that of non-ultrasonic treatment, and the extraction rate is 9.74% higher; the flavonoid content of ultrasonic treatment for 10 minutes is 31.54% higher than that of non-ultrasonic treatment, and the extraction rate is 12.40% higher; the flavonoid content of ultrasonic treatment for 15 minutes is 36.05% higher than that of non-ultrasonic treatment, and the extraction rate is 14.17% higher; the flavonoid content of ultrasonic treatment for 20 minutes is 40.56% higher than that of non-ultrasonic treatment, and the extraction rate is 15.95% higher; the flavonoid content of ultrasonic treatment for 30 minutes is 40.73% higher than that of non-ultrasonic treatment, and the extraction rate is 16.01% higher; the flavonoid content of ultrasonic treatment for 40 minutes is 40.90% higher than that of non-ultrasonic treatment, and the extraction rate is 16.08% higher. Within 0-20 minutes, with the increase of ultrasonic treatment time, the flavonoid content and extraction rate are significantly increased, and there is no significant difference after more than 20 minutes.

Claims

1. An ultrasonic enhanced extraction tank for industrial extraction, characterized in that It comprises a tank body, an upper end cover is installed at the upper end of the tank body, a feed port is arranged on the side of the upper end cover, a feed door is arranged on the feed port, a plurality of viewing holes are arranged on the side of the upper end cover, a motor hole is arranged in the middle of the upper end cover, a frame is installed on the motor hole, a mixer is installed on the frame, a mixing shaft is connected to the lower end of the mixer, a mixing shaft is provided with a plurality of mixing paddles, a plurality of supports are arranged on the side of the tank body, the tank body is wrapped by a jacket, a plurality of water inlets and outlets are arranged on the jacket, four ultrasonic vibrator mounting grooves are arranged on the side of the jacket, seven ultrasonic vibrators are installed in the ultrasonic vibrator mounting grooves, a discharge door cylinder and a hook lock cylinder are installed on the outside of the jacket, the discharge door cylinder is connected to the discharge door, the hook lock cylinder is connected to the hook lock, the lower end of the tank body is connected to the lower end cover, a discharge port is arranged at the lower end of the lower end cover, and the discharge port is butted against the discharge door.

2. The ultrasonic enhanced extraction tank for industrial extraction according to claim 1, characterized in that in, The upper head is connected to the tank body by welding; Wherein, the lower head is connected to the tank body by welding; Wherein, the support is connected to the tank body by welding; Wherein, the feed door is connected to the feed port by bolts; Wherein, the frame and the upper head are connected by welding; Wherein, the frame is connected to the mixer by bolts; Wherein, the jacket is connected to the tank body by welding; Wherein, the cylinder is connected to the tank body by welding; Wherein, a sealing ring is arranged at the lower end of the lower sealing head, which can lock and seal the tank body.

3. The ultrasonic enhanced extraction tank for industrial extraction according to claim 1, characterized in that: The number of ultrasonic vibrator mounting grooves on the side of the jacket is 2-4.

4. The ultrasonic enhanced extraction tank for industrial extraction according to claim 1, characterized in that: The number of ultrasonic vibrators on the side of the jacket is 4-10.

5. The ultrasonic enhanced extraction tank for industrial extraction according to claim 1, characterized in that in, The frequency of the ultrasonic vibrator is 28kHz, 33kHz, 40kHz, 50kHz, and 68kHz, and the ultrasonic power is 100-150W.

6. The ultrasonic enhanced extraction tank for industrial extraction according to claim 3, characterized in that: The number of ultrasonic vibrator mounting grooves on the side of the jacket is 4.

7. The ultrasonic enhanced extraction tank for industrial extraction according to claim 4, characterized in that: The number of ultrasonic vibrators on the side of the jacket is 7.

8. The ultrasonic enhanced extraction tank for industrial extraction according to claim 5, characterized in that in, The frequency of the ultrasonic vibrator is 40kHz; the ultrasonic power is 150W, and the ultrasonic power of the entire extraction device is 4200W.

9. An ultrasonic enhanced extraction method for food functional ingredients, characterized in that The following steps were followed: soybeans, an agricultural product, were selected as the extraction object; an ultrasonic enhanced extraction device for functional ingredients in food was used as the extraction device; soybeans were weighed; distilled water was added at a solid-liquid ratio of 1:15 for heating and soaking; beating was performed in stages; the soybean milk was then kept warm and boiled; finally, ultrasonic extraction was performed on the soybean milk; the power of the ultrasonic vibrator was 150W, the frequency was 40kHz, the extraction temperature was room temperature, the ultrasonic time was 5-40min, and the soybean milk was divided into groups, covered with plastic wrap, and placed in a 4°C refrigerator for later use.

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