A low-fat and low-calorie health-preserving bean product preparation method and device

Abstract

This invention discloses a method and apparatus for preparing low-fat, low-calorie health-promoting soy products. The method includes selecting high-quality soybeans, peeling them, defatting them under low-temperature negative pressure, soaking them in water and draining them, then finely grinding and filtering them to obtain soybean pulp. Compound dietary fiber, plant polysaccharides, and other auxiliary materials are added according to a formula and mixed with pure water. The mixture is then subjected to gradient constant temperature conditioning, negative pressure degassing, and finally pasteurization at low temperature. After cooling, it is filled and molded to obtain low-fat, low-calorie health-promoting soy products. The apparatus includes a defatting tank, a stirring assembly, and a lifting assembly. The defatting tank is equipped with a temperature control device, a negative pressure pump, a feed inlet, and an oil drain pipe with a solenoid valve. A lifting plate is installed inside the tank, and a diversion pipe and a drying pipe are installed at the top. The stirring assembly consists of a rotating shaft, a stirring plate, and a driving component. The lifting assembly moves the lifting plate up and down through a lifting cylinder, a sleeve, and a connecting frame. A low-temperature negative pressure precision defatting process is used to significantly reduce the fat content of soybeans from the raw material end.

Description

Technical Field

[0001] This invention relates to the field of functional food preparation technology, and in particular to a method and apparatus for preparing low-fat, low-calorie health-promoting soy products. Background Technology

[0002] Soy products are traditional foods made primarily from soybeans. They are rich in plant protein, amino acids, dietary fiber, and various trace elements. They have a good taste and are easily absorbed, making them popular among consumers and an important part of the daily diet. As people's health awareness continues to improve, the number of people with sub-health conditions and chronic diseases such as obesity, hyperlipidemia, hypertension, and hyperglycemia continues to expand. The public's dietary concept is gradually shifting towards low-fat, low-calorie, and nutritious foods. As a result, the market demand for functional soy products suitable for specific groups is becoming increasingly urgent.

[0003] Soybeans themselves have a high natural fat content. When processing soy products using traditional methods, there is no special degreasing process in the production process. As a result, a large amount of the original oil in soybeans is retained in the finished product, making the overall fat and calorie index of conventional soy products high. If such products are consumed for a long time, they can easily cause the accumulation of calories and fat in the body, which is not only not conducive to weight control, but also increases the metabolic burden on people with high blood pressure, high blood sugar, and high cholesterol.

[0004] The few commercially available technologies for preparing low-fat soy products rely solely on simple physical filtration to remove some of the surface oil. This method is crude and limited, failing to deeply separate the bound oils within the soybeans. As a result, the degreasing effect is incomplete, and the overall calorie reduction of the finished product is very limited, making the low-fat improvement effect superficial. Summary of the Invention

[0005] The purpose of this invention is to address the following shortcomings in the prior art: conventional soy products have a high overall fat and calorie content. If such products are consumed for a long time, they can easily cause the accumulation of calories and fat in the human body, which is not only detrimental to weight control, but also increases the metabolic burden on people with high blood pressure, high blood sugar, and high cholesterol. Therefore, this invention proposes a method and apparatus for preparing low-fat, low-calorie health-preserving soy products.

[0006] To achieve the above objectives, the present invention adopts the following technical solution: A method for preparing low-fat, low-calorie health-promoting soy products includes the following steps: S101. Raw material pretreatment: Select mature, plump soybeans that are free from mold and insect infestation. Remove the seed coat by drum peeling. Use a low-temperature negative pressure degreasing process to degrease the peeled soybeans. Control the degreasing temperature at 35-40℃, the negative pressure at -0.1~-0.06MPa, and the degreasing time at 25-35min to obtain low-fat defatted soybean raw materials. After washing the defatted soybeans, soak them in room temperature pure water for 6-8 hours. After soaking, drain them for later use. S102. Fine grinding: Put the drained defatted soybeans into a special grinding device and grind for 12-20 minutes. After grinding, pass the mixture through a 300-mesh filter to remove residue and obtain a fine soybean pulp. S103. Precise formulation of health supplements: Prepare the main ingredients and supplements according to the mass ratio. The main ingredient is 80-85 parts of the above-mentioned soybean pulp. The supplements include 4-5 parts of water-soluble dietary fiber, 2 parts of plant polysaccharides, 0.3-0.5 parts of compound vitamins, 0.1-0.2 parts of mineral trace elements, and 9-12 parts of purified water. Among them, the water-soluble dietary fiber is a mixture of inulin, fructooligosaccharides, and resistant dextrin in a mass ratio of 2:1:1. The plant polysaccharides are a mixture of tremella polysaccharides and wolfberry polysaccharides in a mass ratio of 1:1. S104, Gradient constant temperature conditioning: The mixed slurry is put into a constant temperature conditioning tank and a segmented temperature conditioning process is adopted to complete the homogenization modification of the slurry, eliminate the particle feel, and improve the stability of the slurry. S105, Negative Pressure Degassing and Shaping: The conditioned slurry is transferred to a negative pressure degassing device, and the degassing temperature is controlled at 50-55℃, the negative pressure is -0.09~-0.06MPa, and the degassing time is 15-18min. This removes air bubbles and residual bean smell from the slurry, making the slurry texture uniform and delicate. S106. Low-temperature sterilization and molding: The pasteurization process is adopted, with a sterilization temperature of 75-80℃ and a sterilization time of 18-25 minutes. After sterilization, the product is quickly cooled to room temperature and then filled, solidified, and cut into blocks to form a low-fat, low-calorie health-preserving soy product.

[0007] As a preferred embodiment, in step S101, the low-temperature negative pressure degreasing process uses food-grade anhydrous ethanol as a degreasing agent, with the amount of agent added being 9%-10% of the soybean mass. After degreasing, low-temperature hot air drying is used to remove ethanol residue, with a drying temperature of 30-35℃ and a drying time of 15 minutes, leaving no solvent residue.

[0008] As a preferred embodiment, in step S103, the compound vitamins include vitamin B1, vitamin B2, and vitamin E, and the trace minerals include calcium, zinc, and selenium. All health supplements are food-grade functional raw materials, free of sucrose, trans fatty acids, and preservatives. In step S104, low-speed homogenization is carried out simultaneously during the conditioning process, with a homogenization pressure of 15-20 MPa, which effectively improves the stability of the slurry system and prevents the finished product from stratifying and settling.

[0009] As a preferred embodiment, the low-temperature negative pressure degreasing process includes the following steps: S201: Material loading into the tank: After the dry soybeans have been dehulled and impurities removed by the drum, they are sent into the low-temperature negative pressure degreasing tank. The loading volume is 55%-60% of the tank volume, leaving space for extraction flow. S202: Quantitative addition of food-grade extraction aid: Add food-grade anhydrous ethanol at a rate of 8%-10% of the total soybean feed mass. The ethanol should completely submerge the soybean particles and moisten the gaps in the soybean skin. The tank should be fully sealed. Turn on the low-speed rotating shaft at 70r / min and pre-stir for 3 minutes to allow the ethanol to penetrate the pores of the soybean cotyledon cells. S203: Negative pressure constant temperature extraction and dissolution: Start the constant temperature control device to lock the temperature inside the tank at 35-40℃, start the negative pressure vacuum pump to extract the air inside the tank, stabilize the negative pressure to maintain -0.1~-0.06MPa, and the constant temperature negative pressure extraction time is 25-35min. The rotating shaft rotates continuously at low speed. The negative pressure breaks the cell membrane tension of soybean oil, and the intracellular bound oil is released and dissolved into the ethanol solvent to form an ethanol-soybean oil mixture. S204: Static stratification and oil sedimentation enrichment: Turn off the vacuum pump and agitator, keep the tank under the original negative pressure and constant temperature for 10 minutes, and take advantage of the fact that the density of oil is greater than that of ethanol and the density of soybean solids is greater than that of the mixed liquid. The material will automatically stratify into three layers: the upper layer is a thin ethanol liquid, the middle layer is an ethanol-oil mixture, and the bottom layer is defatted soybean solids. All the oil is enriched in the middle liquid phase region. S205: External Oil Discharge: Start the lifting cylinder to drive the lifting plate to move vertically upward, which in turn moves the soybeans and oil upward until the oil level reaches the upper end of the oil discharge hole. The oil is then transported to the lower part of the lifting plate, the solenoid valve is opened, and the oil is discharged through the oil discharge pipe. S206: Soybean desolventizing and solvent removal, finished product discharge: After the oil is drained, clean hot air at 30-35℃ is circulated and blown for 15 minutes to remove the trace amount of ethanol adsorbed by the pores of soybean cells. After the blowing is completed, the hatch on the side of the degreasing tank is opened to discharge the qualified degreased soybeans. The residual oil is ≤1.0g / 100g before entering the soaking process.

[0010] In addition, the present invention also provides a low-fat, low-calorie health-preserving soy product preparation apparatus, comprising: The degreasing tank is equipped with a constant temperature control device and a negative pressure vacuum pump. The upper end of the degreasing tank is equipped with a feed inlet, and the lower end is equipped with an oil drain pipe. A solenoid valve is installed inside the oil drain pipe. A lifting plate is installed inside the degreasing tank. An annular diverter pipe is fixedly installed at the upper end of the degreasing tank. Multiple drying pipes are installed equidistantly on the inner side of the diverter pipe. One end of each drying pipe extends into the degreasing tank. An air inlet pipe is installed on the side of the diverter pipe. A stirring assembly is installed inside a degreasing tank. The stirring assembly includes a rotating shaft, a plurality of stirring plates equidistantly mounted on the rotating shaft, and a driving component. The rotating shaft is vertically rotatably installed inside the degreasing tank, and the driving component is used to drive the rotating shaft to rotate. The lifting assembly includes a lifting sleeve, a connecting frame, two lifting cylinders, and a lifting frame. The lifting sleeve is rotatably mounted on a rotating shaft. A movable hole is provided at the upper end of the degreasing tank. The lifting sleeve is vertically and slidably installed in the movable hole. The lifting sleeve is fixedly installed at the upper end of the lifting frame. The connecting frame is fixedly installed at the lower end of the lifting sleeve and its two ends are fixedly connected to the lifting plate. The two lifting cylinders are fixedly installed on the degreasing tank, and their output ends are fixedly connected to the lifting frame.

[0011] As a preferred embodiment, the lifting plate is vertically and slidably installed inside the degreasing tank. The lifting plate divides the internal space of the degreasing tank into an upper space and a lower space. Multiple oil drain holes are equidistantly opened on the side of the degreasing tank, and the two ends of the oil drain holes are connected to the upper space and the lower space, respectively.

[0012] As a preferred embodiment, the rotating shaft has a through-hole at both ends, and a rotating shaft is vertically mounted in the rotating hole. Both ends of the rotating shaft extend out of the rotating hole. An L-shaped lever is fixedly mounted at the lower end of the rotating shaft. A circular groove is formed in the center of the lifting plate. Multiple elastic resonance rods are fixedly mounted circumferentially at equal intervals on the surface of the lifting plate. One end of each elastic resonance rod extends into the circular groove. The lever is disposed in the circular groove, and one end of the lever intermittently contacts one end of each elastic resonance rod.

[0013] As a preferred embodiment, an isolation cover is fixedly installed at the center of the lifting plate. The isolation cover is positioned directly above the circular groove, and the upper end of the isolation cover is rotatably and sealingly fitted onto the rotating shaft.

[0014] As a preferred embodiment, the driving component includes a drive motor, a drive shaft, a moving ring, multiple locking blocks, and a moving structure. The drive motor is fixedly mounted on the lifting frame, and the drive shaft is vertically and rotatably mounted on the lifting frame via a bracket, with one end fixedly connected to the output end of the drive motor. The moving structure is used to mount the moving ring on the drive shaft. The multiple locking blocks are circumferentially and equidistantly fixedly mounted on the inner ring of the moving ring. The upper end of the rotating shaft has multiple first locking slots circumferentially and equidistantly provided, and the multiple locking blocks are respectively inserted into the multiple first locking slots.

[0015] As a preferred embodiment, the drive shaft has a rectangular hole, and the moving structure includes an electric push rod fixedly installed in the rectangular hole and a U-shaped connecting rod fixedly installed at the output end of the electric push rod. Both ends of the U-shaped connecting rod pass through the rectangular hole and are fixedly connected to the moving ring. A drive disk is fixedly installed on the upper end of the rotating shaft. The drive disk has multiple second slots equidistantly spaced circumferentially. The drive disk, rotating shaft, and lifting sleeve are coaxially arranged.

[0016] Compared with the prior art, the beneficial effects of the present invention are: 1. Using a low-temperature negative pressure precision degreasing process, the fat content of soybeans is significantly reduced from the raw material end. Combined with a sugar-free and trans-fatty acid-free formula, the finished product has a much lower fat content and calories than traditional soy products. It is suitable for daily consumption by various special groups such as those who are trying to lose weight, those with high blood pressure, high cholesterol, high blood sugar, the elderly, and children, filling the market gap for low-fat and healthy soy products.

[0017] 2. Abandoning traditional high-temperature processing techniques, the entire process is done at low temperatures to preserve freshness, thus retaining the original high-quality protein, amino acids, and other basic nutrients of soybeans to the greatest extent. At the same time, it is scientifically compounded with functional health-promoting ingredients such as water-soluble dietary fiber, plant polysaccharides, compound vitamins, and trace elements to achieve the health benefits of regulating the intestines, regulating metabolism, and providing balanced nutrition. This breaks through the shortcomings of traditional soy products in terms of single nutrition and meets the needs of modern health food consumption.

[0018] 3. The degreasing tank is equipped with a switchable dual-shaft drive structure. The moving ring is driven by an electric push rod, and the locking blocks are respectively connected to different slots. It can selectively drive the rotating shaft or the rotary shaft to operate. The equipment can switch between stirring and vibration working modes according to process requirements. It has a high degree of functional integration and reduces the investment in supporting equipment. When the rotating shaft rotates, it drives the paddle block to circulate and touch the elastic resonance rod, so that the lifting plate generates continuous micro-vibration. During the oil settling and stratification stage, the vibration can accelerate the separation speed of oil from soybean particles and extraction solvent, shorten the overall settling time, improve the processing efficiency of the degreasing process, and help speed up the entire production line.

[0019] 4. The lifting plate and lifting components work together to smoothly lift the material and liquid phase inside the tank. Together with the oil drain hole and oil drain pipe, the oil is discharged in a directional manner. The separated oil can be smoothly separated from the soybean raw material, and the oil separation effect is good. The subsequent hot air blowing structure can effectively remove the residual ethanol solvent in the pores of the soybean, ensuring the safety of the finished product for consumption. Attached Figure Description

[0020] Figure 1 Flowchart of the preparation method for low-fat, low-calorie health-promoting soy products; Figure 2 This is a flow chart of the low-temperature negative pressure degreasing process; Figure 3 This is a three-dimensional structural diagram of a low-fat, low-calorie health-preserving soy product preparation device proposed in this invention; Figure 4 This is a frontal three-dimensional cross-sectional view of a low-fat, low-calorie health-preserving soy product preparation device proposed in this invention; Figure 5 This is a bottom-view three-dimensional cross-sectional structural diagram of a low-fat, low-calorie health-preserving soy product preparation device proposed in this invention; Figure 6 This is a cross-sectional view of the degreasing tank; Figure 7A three-dimensional structural diagram of the lifting plate, lifting assembly, and drive assembly; Figure 8 A three-dimensional structural diagram of the lifting plate and the elastic resonance rod; Figure 9 for Figure 8 Enlarged structural diagram at point A in the middle; Figure 10 This is a schematic diagram of a three-dimensional partial cross-sectional structure of the lifting cylinder, rotating shaft, and rotating shaft. Figure 11 A schematic diagram of a three-dimensional partial cross-sectional structure of the rotating shaft, the drive disk, the drive shaft, the U-shaped connecting rod, and the moving ring; Figure 12 This is a schematic diagram of the three-dimensional structure of the moving ring and the card block.

[0021] In the diagram: 1 Degreasing tank, 2 Constant temperature control device, 3 Feed inlet, 4 Oil drain pipe, 5 Lifting plate, 6 Diverter pipe, 7 Drying pipe, 8 Air inlet pipe, 9 Rotating shaft, 10 Stirring plate, 11 Lifting sleeve, 12 Connecting frame, 13 Lifting cylinder, 14 Lifting frame, 15 Oil drain hole, 16 Rotating shaft, 17 Toggle block, 18 Circular groove, 19 Elastic resonance rod, 20 Negative pressure vacuum pump, 21 Isolation cover, 22 Drive motor, 23 Drive shaft, 24 Moving ring, 25 Clamping block, 26 Bracket, 27 First slot, 28 Rectangular hole, 29 Electric push rod, 30 U-shaped connecting rod, 31 Drive disc, 32 Second slot. Detailed Implementation

[0022] The technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0023] In the description of the embodiments of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientation or positional relationships, are based on the orientation or positional relationships shown in the accompanying drawings, or the orientation or positional relationships commonly used when the product is in use. These are merely for the convenience of describing the invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0024] In this invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," "linking," and "fixing," etc., should be interpreted broadly. For example, they can refer to a connection, a detachable connection, or an integral part; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0025] Reference Figure 1 A method for preparing low-fat, low-calorie health-promoting soy products includes the following steps: S101. Raw material pretreatment: Select mature, plump soybeans that are free from mold and insect infestation. Remove the seed coat by a drum peeling process, and then send the peeled soybeans into the matching defatting tank 1 for low-temperature negative pressure defatting. The constant temperature control device 2 and the negative pressure vacuum pump 20 work together to precisely control the temperature and negative pressure environment inside the tank. The negative pressure condition weakens the surface tension of the soybean oil cell membrane, allowing the bound oil inside the soybean to gradually precipitate out. The low-temperature negative pressure defatting process is used to degrease the peeled soybeans. The defatting temperature is controlled at 35-40℃, the negative pressure is -0.1~-0.06MPa, and the defatting time is 25-35min to obtain low-fat defatted soybean raw materials. After washing the defatted soybeans, soak them in room temperature pure water for 6-8 hours. After soaking, drain them for later use. S102. Fine grinding: The drained defatted soybeans are put into a special grinding device for long-term fine grinding to fully break down the soybean tissue. After grinding, the soybeans are sieved with a 300-mesh filter to remove coarse soybean fibers and hard residues, leaving only the fine soybean pulp. The fine-grained pulp can improve the uniformity of subsequent mixing of auxiliary materials, reduce the graininess inside the finished product, and improve the taste of soy products and the efficiency of nutrient extraction. S103. Precise formulation of health-promoting auxiliary ingredients: Prepare the main ingredients and auxiliary ingredients according to the mass ratio. The main ingredient is 80-85 parts of the above-mentioned soybean pulp. The auxiliary ingredients include 4-5 parts of water-soluble dietary fiber, 2 parts of plant polysaccharides, 0.3-0.5 parts of compound vitamins, 0.1-0.2 parts of mineral trace elements, and 9-12 parts of purified water. Among them, the water-soluble dietary fiber is a mixture of inulin, fructooligosaccharides, and resistant dextrin in a mass ratio of 2:1:1. The plant polysaccharides are a mixture of tremella polysaccharides and wolfberry polysaccharides in a mass ratio of 1:1. Weigh the soybean pulp and various food-grade auxiliary ingredients in the set mass ratio, and put all the materials into the mixing container for mixing. The mixed water-soluble dietary fiber can regulate intestinal metabolism, and the plant polysaccharides, compound vitamins, and mineral trace elements can supplement the nutrients needed by the human body in daily life. The whole formula does not add sucrose, trans fatty acids, or preservatives. While reducing the calories of the finished product, it gives the soy products health-promoting properties and is suitable for various healthy diet groups. S104. Gradient constant temperature conditioning: Transfer the mixed slurry to a constant temperature conditioning tank and condition the slurry by slowly increasing the temperature in stages. At the same time, low-speed homogenization is carried out simultaneously. The homogenization pressure is controlled at 15-20MPa. Gradient heating can prevent local heat damage to the slurry, and low-speed homogenization can break up the small agglomerates in the slurry, allowing the main and auxiliary materials to fully blend, optimizing the overall slurry system, and reducing the probability of stratification and sedimentation during the storage and consumption of the finished product. S105, Negative Pressure Degassing and Shaping: The conditioned slurry is transferred to a negative pressure degassing device, and the degassing temperature is controlled at 50-55℃, the negative pressure is -0.09~-0.06MPa, and the degassing time is 15-18min. The negative pressure environment can quickly release the air bubbles trapped inside the slurry, and at the same time, the beany smell of soybean raw materials is volatilized by the gentle temperature. The slurry after treatment has a more uniform texture, and the surface is smooth after subsequent molding. There will be no defects such as air holes or voids, which improves the appearance and taste of the finished product. S106. Low-temperature sterilization and molding: The pasteurization process is adopted at a low temperature of 75-80℃ and a sterilization time of 18-25 minutes. The mild temperature conditions can retain the heat-sensitive nutrients such as soybean protein, vitamins, and polysaccharides to the greatest extent and avoid nutrient loss caused by high temperature. After sterilization, the temperature is quickly cooled down, and then the filling, solidification, and cutting processes are completed in sequence to finally obtain a health-preserving soy product with a regular shape, low fat and low calories, and rich nutrition.

[0026] In step S1, the low-temperature negative pressure degreasing process uses food-grade anhydrous ethanol as a degreasing aid, with the amount of aid added being 9%-10% of the soybean mass. After degreasing, low-temperature hot air drying is used to remove ethanol residue. The drying temperature is 30-35℃, and the drying time is 15 minutes, leaving no solvent residue. In the degreasing process, food-grade anhydrous ethanol is added as an extraction aid according to the soybean feed mass ratio. The ethanol can fully wet the soybean particles and dissolve the extracted soybean oil. After the degreasing operation is completed, low-temperature hot air at 30-35℃ is circulated into the degreasing tank 1 for purging. The hot air flows into the distribution pipe 6 through the air inlet pipe 8 and is then evenly blown onto the soybean material through multiple drying pipes 7, gradually removing the trace amounts of ethanol adsorbed in the pores of the soybeans, ensuring that the finished product has no solvent residue and meets food safety production standards.

[0027] In step S3, the compound vitamins include vitamin B1, vitamin B2, and vitamin E, and the trace minerals include calcium, zinc, and selenium. All health-enhancing ingredients are food-grade functional raw materials, free of sucrose, trans fatty acids, and preservatives. In step S4, low-speed homogenization is performed simultaneously during the conditioning process at a pressure of 15-20 MPa, effectively improving the stability of the slurry system and preventing stratification and sedimentation in the finished product. A combination of multiple vitamins and essential trace elements is used as functional ingredients to enrich the nutritional structure of the soy products. The entire formula contains no added sucrose, trans fatty acids, or chemical preservatives, further controlling the calorie and fat content of the finished product. The conditioning stage, combined with low-speed, high-pressure homogenization, breaks down the interface boundaries between different materials within the slurry, allowing each component to be evenly distributed in the system, enhancing the overall stability of the mixed slurry, and extending the shelf life of the finished product.

[0028] Reference Figure 2 The low-temperature negative pressure degreasing process includes the following steps: S201: Material loading into the sealed tank: The dried soybeans that have been peeled and impurities removed by the drum are sent into the low-temperature negative pressure degreasing tank 1. The filling amount is 55%-60% of the tank volume, leaving space for extraction flow. S202: Quantitative addition of food-grade extraction aid: Add food-grade anhydrous ethanol at a rate of 8%-10% of the total soybean feed mass. The ethanol should completely submerge the soybean particles and moisten the gaps in the soybean skin. The tank should be fully sealed. Turn on the low-speed rotating shaft at 70r / min and pre-stir for 3 minutes to allow the ethanol to penetrate the pores of the soybean cotyledon cells. S203: Negative pressure constant temperature extraction and dissolution: Start the constant temperature control device 2 to lock the temperature inside the tank at 35-40℃, start the negative pressure vacuum pump 20 to extract the air inside the tank, stabilize the negative pressure to maintain -0.1~-0.06MPa, and the constant temperature negative pressure extraction time is 25-35min. The rotating shaft 9 rotates continuously at low speed. The negative pressure breaks the cell membrane tension of soybean oil, and the intracellular bound oil is released and dissolved into the ethanol solvent to form an ethanol-soybean oil mixture. S204: Static stratification and oil sedimentation enrichment: Turn off the negative pressure vacuum pump 20 and the stirring plate 10, keep the tank under the original negative pressure and constant temperature for 10 minutes, and take advantage of the fact that the density of oil is greater than that of ethanol and the density of soybean solids is greater than that of the mixed liquid. The material will automatically stratify into three layers: the upper layer is a thin ethanol liquid, the middle layer is an ethanol-oil mixture, and the bottom layer is defatted soybean solids. All the oil is enriched in the middle liquid phase region. S205: External discharge of stripped oil: Start the lifting cylinder 13 to drive the lifting plate 5 to move vertically upward, which in turn moves the soybeans and oil upward until the oil level moves to the upper end of the oil discharge hole 15. The oil is then transported to the lower part of the lifting plate 5, the solenoid valve is opened, and the oil is discharged through the oil discharge pipe 4. S206: Soybean desolventizing and solvent removal, finished product discharge: After the oil is drained, clean hot air at 30-35℃ is circulated and blown for 15 minutes to remove the trace amount of ethanol adsorbed by the pores of soybean cells. After the blowing is completed, the hatch on the side of the degreasing tank 1 is opened to discharge the qualified degreased soybeans. The residual oil is ≤1.0g / 100g before entering the soaking process.

[0029] Reference Figures 3-6 A low-fat, low-calorie health-preserving soy product preparation device includes: a degreasing tank 1, a constant temperature control device 2 and a negative pressure vacuum pump 20 installed on the degreasing tank 1, a feed inlet 3 installed at the upper end of the degreasing tank 1, an oil drain pipe 4 installed at the lower end, a solenoid valve installed inside the oil drain pipe 4, a lifting plate 5 installed inside the degreasing tank 1, an annular diversion pipe 6 fixedly installed at the upper end of the degreasing tank 1, multiple drying pipes 7 equidistantly installed circumferentially inside the diversion pipe 6, one end of each drying pipe 7 extending into the degreasing tank 1, and an air inlet pipe 8 installed on the side of the diversion pipe 6.

[0030] The constant temperature control device 2 and the negative pressure vacuum pump 20 are fixed to the outer wall of the degreasing tank 1 through flanges and pipelines, respectively, and are responsible for the regulation of the temperature and negative pressure inside the tank. The feed inlet 3 is located at the top of the tank for feeding soybean raw materials. The oil discharge pipe 4 is located at the bottom of the tank and relies on the solenoid valve to control the pipeline opening and closing to achieve directional discharge of oil. The annular diversion pipe 6 is fixed at the upper end of the tank. The air inlet pipe 8 is connected to the hot air source. After the hot air enters the diversion pipe 6, it is evenly blown into the tank by the circumferentially arranged drying pipes 7 to achieve full-area hot air drying and solvent removal. The lifting plate 5 serves as an internal support and lifting component and can slide vertically along the inner wall of the tank. It works with the lifting assembly to complete the lifting operation of materials and liquid phase. The overall structure integrates multiple functions such as temperature control, negative pressure, oil discharge, and drying to meet the needs of the entire degreasing process.

[0031] Reference Figure 7 The stirring assembly is installed inside the degreasing tank 1. The stirring assembly includes a rotating shaft 9, multiple stirring plates 10 equidistantly mounted on the rotating shaft 9, and a driving component. The rotating shaft 9 is vertically mounted inside the degreasing tank 1. The driving component is used to drive the rotating shaft 9 to rotate. The rotating shaft 9 is vertically mounted at the center of the degreasing tank 1. Multiple stirring plates 10 are evenly fixed on the surface of the shaft and rotate synchronously with the rotating shaft 9. During the ethanol soaking and negative pressure extraction stages, the driving component drives the rotating shaft 9 to rotate at a low speed, and the stirring plates 10 agitate the soybean material, allowing the raw material to fully contact the extraction aid and improving the degreasing uniformity. The entire stirring assembly has a simple structure, low rotational resistance, and can operate continuously for a long time.

[0032] The lifting assembly includes a lifting sleeve 11, a connecting frame 12, two lifting cylinders 13, and a lifting frame 14. The lifting sleeve 11 is rotatably mounted on the rotating shaft 9. A movable hole is provided at the upper end of the degreasing tank 1. The lifting sleeve 11 is vertically and slidably installed in the movable hole. The lifting sleeve 11 is fixedly mounted on the upper end of the lifting frame 14. The connecting frame 12 is fixedly mounted on the lower end of the lifting sleeve 11, and both ends are fixedly connected to the lifting plate 5. The two lifting cylinders 13 are fixedly mounted on the degreasing tank 1, and their output ends are fixedly connected to the lifting frame 14. The lifting sleeve 11 is fitted onto the rotating shaft 9. The two can rotate relative to each other on the outside of the moving shaft 9. The sleeve passes through the moving hole at the top of the tank and remains sealed to prevent negative pressure leakage inside the tank. The lifting frame 14 serves as a bearing base, with lifting cylinders 13 connected on both sides. The lower end is connected to the lifting plate 5 through the connecting frame 12. During operation, the piston rod of the lifting cylinder 13 extends and retracts, driving the lifting frame 14 and the lifting sleeve 11 to slide up and down as a whole. Then, the lifting plate 5 is driven to rise and fall synchronously through the connecting frame 12. The symmetrical arrangement of the two lifting cylinders 13 can ensure that the lifting plate 5 is subjected to balanced force and the lifting process is smooth, without tilting or jamming.

[0033] The lifting plate 5 is vertically and slidably installed inside the degreasing tank 1. The lifting plate 5 divides the internal space of the degreasing tank 1 into an upper space and a lower space. Multiple oil drain holes 15 are equidistantly opened on the side of the degreasing tank 1. The two ends of the oil drain holes 15 are connected to the upper space and the lower space respectively. A sealing element is installed on the outside of the lifting plate 5 to fit tightly against the inner wall of the degreasing tank 1, so as to achieve separation and sealing of the upper and lower spaces. When the lifting plate 5 lifts the material and liquid phase upward, the oil liquid level exceeds the height of the oil drain hole 15, and the oil can flow from the upper space into the lower space through the oil drain hole 15, and finally collect into the oil drain pipe 4 for discharge. Multiple sets of oil drain holes 15 are distributed circumferentially to ensure smooth oil discharge. At the same time, the sealing structure can prevent the failure of the negative pressure environment and ensure the normal operation of the degreasing process.

[0034] Reference Figures 8-10A rotating shaft 9 has rotating holes at both ends, and a rotating shaft 16 is vertically mounted inside the rotating holes. Both ends of the rotating shaft 16 extend out of the rotating holes. An L-shaped lever 17 is fixedly mounted at the lower end of the rotating shaft 16. A circular groove 18 is formed in the center of the lifting plate 5. Multiple elastic resonance rods 19 are fixedly mounted circumferentially at equal intervals on the surface of the lifting plate 5. One end of each elastic resonance rod 19 extends into the circular groove 18. The lever 17 is located in the circular groove 18, and one end intermittently contacts one end of each elastic resonance rod 19. The rotating shaft 16 is coaxially inserted inside the rotating shaft 9. The components rotate independently, and the L-shaped lever 17 rotates synchronously with the rotating shaft 16, circulating and contacting multiple elastic resonant rods 19 within the circular groove 18. During the grease settling and stratification stage, the rotating shaft 16 is driven to rotate, and the lever 17 continuously contacts the elastic resonant rods 19, causing the elastic resonant rods 19 to undergo elastic deformation. When the lever 17 separates from the elastic resonant rods 19, vibration occurs under the elasticity of the elastic resonant rods 19 themselves, causing the lifting plate 5 to generate subtle high-frequency vibrations. The vibration can disrupt the bonding state between the liquid and solid phases, accelerate the grease stratification and enrichment speed, shorten the settling time, and improve production efficiency.

[0035] An isolation cover 21 is fixedly installed at the center of the lifting plate 5. The isolation cover 21 is positioned directly above the circular groove 18. The upper end of the isolation cover 21 is sealed and rotatably mounted on the rotating shaft 16. The isolation cover 21 covers the outside of the circular groove 18 and the elastic resonance rod 19. The upper end is sealed and fitted with the rotating shaft 16, which can prevent soybean particles and liquid phase liquid from entering the interior of the circular groove 18, and prevent the push block 17 and the elastic resonance rod 19 from being blocked or stuck by materials. This ensures the long-term flexible operation of the vibration structure and reduces the probability of equipment failure.

[0036] Reference Figure 11 and Figure 12 The driving components include a drive motor 22, a drive shaft 23, a moving ring 24, multiple locking blocks 25, and a moving structure. The drive motor 22 is fixedly mounted on the lifting frame 14. The drive shaft 23 is vertically rotatably mounted on the lifting frame 14 via a bracket 26, with one end fixedly connected to the output end of the drive motor 22. The moving structure is used to mount the moving ring 24 onto the drive shaft 23. Multiple locking blocks 25 are circumferentially and equidistantly fixedly mounted on the inner ring of the moving ring 24. Multiple first locking slots 27 are circumferentially and equidistantly opened on the upper end of the rotating shaft 9. The locking blocks 25 are respectively inserted into multiple first locking slots 27. The drive motor 22 and drive shaft 23 are fixed on the lifting frame 14 by means of bracket 26, and the power output is stable. The moving ring 24 achieves axial displacement through the moving structure. The locking blocks 25 of the inner ring can be locked into the first locking slot 27 at the top of the rotating shaft 9. When the locking blocks 25 are connected with the first locking slot 27, the torque of the drive motor 22 can be transmitted to the rotating shaft 9, driving the stirring plate 10 to complete the stirring operation. The entire transmission structure is easy to disassemble and switch, and the transmission torque is stable.

[0037] A rectangular hole 28 is provided on the drive shaft 23. The moving structure includes an electric push rod 29 fixedly installed in the rectangular hole 28 and a U-shaped connecting rod 30 fixedly installed at the output end of the electric push rod 29. Both ends of the U-shaped connecting rod 30 protrude from the rectangular hole 28 and are fixedly connected to the moving ring 24. A drive disk 31 is fixedly installed on the upper end of the rotating shaft 16. The drive disk 31 has multiple second slots 32 equidistantly opened in the circumferential direction. The drive disk 31, the rotating shaft 16, the rotating shaft 9, and the lifting sleeve 11 are coaxially arranged. The electric push rod 29 is built into the rectangular hole 28 of the drive shaft 23. The push rod telescopic end is connected to the U-shaped connecting rod 30, which in turn drives the moving ring 24 to move up and down. When the electric push rod 29 extends, the moving ring 24 moves up, and the locking block 25 disengages from the first locking groove 27 and locks into the second locking groove 32 of the drive disk 31. At this time, the power is switched to the rotating shaft 16, which drives the paddle block 17 to rotate and generate vibration. When the electric push rod 29 retracts, the moving ring 24 moves down, and the locking block 25 reconnects to the first locking groove 27, restoring the stirring mode. This moving structure realizes the switching of one machine to two modes, without the need to equip multiple additional drive devices, simplifying the equipment layout and reducing production costs.

[0038] The working process of the low-temperature negative pressure degreasing device is as follows: (1) Open the feed port 3 at the top of the degreasing tank 1, put the peeled and impurity removed soybeans into the tank, control the amount of material filling, leave space for liquid phase flow and material stirring, and then close the feed port 3 to ensure the tank is sealed as a whole, creating a closed environment for the subsequent negative pressure and constant temperature extraction process, and preventing outside air and impurities from entering the tank.

[0039] (2) Add anhydrous ethanol quantitatively into the defatting tank 1 through the matching filling pipeline so that the ethanol completely covers the soybean material. Start the drive component to drive the rotating shaft 9 and the stirring plate 10 to rotate at low speed. The stirring plate 10 causes the material to turn slightly, which accelerates the penetration of ethanol into the pores of soybean cells and allows the extraction aid to come into full contact with the soybean, thus preparing for oil extraction.

[0040] (3) The constant temperature control device 2 maintains the temperature range inside the tank in real time, the negative pressure vacuum pump 20 works continuously to maintain the negative pressure state inside the tank, the rotating shaft 9 and the stirring plate 10 continuously stir at low speed, so that the soybean particles are in a dynamic turning state. The negative pressure environment reduces the tension of the oil cell membrane, and the bound oil inside the soybean is continuously released and dissolved in ethanol to form a mixed liquid phase. Continuous stirring can improve the oil extraction efficiency and ensure uniform degreasing effect.

[0041] (4) Stop the negative pressure extraction and stirring action, keep the temperature and negative pressure inside the tank unchanged, and achieve natural stratification by relying on the density difference of different substances. During this stage, the drive mode can be switched to drive the rotating shaft 16 to run, and the lever 17 intermittently moves the elastic resonance rod 19 to make the lifting plate 5 vibrate slightly, accelerate the solid-liquid stratification speed, and allow the oil to be stably enriched in the middle layer area, which is convenient for subsequent oil discharge operations.

[0042] (5) Start the lifting cylinders 13 on both sides, push the lifting frame 14 and the lifting sleeve 11 to move upward synchronously, and the connecting frame 12 will drive the lifting plate 5 to slide upward in the degreasing tank 1 in a sealed manner, lifting the bottom soybean and the layered liquid phase. When the oil liquid level rises to the position of the oil drain hole 15, the oil flows into the cavity below the lifting plate 5 through the oil drain hole 15. Open the solenoid valve inside the oil drain pipe 4, and the oil mixture is smoothly discharged from the tank, completing the oil stripping operation.

[0043] (6) After the oil is discharged, the external hot air equipment is connected. The hot air enters the annular diversion pipe 6 from the air inlet pipe 8, and then is evenly blown to the soybean material by multiple drying pipes 7. The circulating hot air gradually removes the residual ethanol in the pores of the soybean. After drying, the side door of the tank is opened, the defatted soybeans are taken out and the residual oil content is tested. The qualified materials are transferred to the soaking process, and the whole defatting process is completed.

[0044] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A method for preparing low-fat, low-calorie health-promoting soy products, characterized in that, Includes the following steps: S101. Raw material pretreatment: Select mature, plump soybeans that are free from mold and insect infestation. Remove the seed coat by drum peeling. Use a low-temperature negative pressure degreasing process to degrease the peeled soybeans. Control the degreasing temperature at 35-40℃, the negative pressure at -0.1~-0.06MPa, and the degreasing time at 25-35min to obtain low-fat defatted soybean raw materials. After washing the defatted soybeans, soak them in room temperature pure water for 6-8 hours. After soaking, drain them for later use. S102. Fine grinding: Put the drained defatted soybeans into a special grinding device and grind for 12-20 minutes. After grinding, pass the mixture through a 300-mesh filter to remove residue and obtain a fine soybean pulp. S103. Precise formulation of health supplements: Prepare the main ingredients and supplements according to the mass ratio. The main ingredient is 80-85 parts of the above-mentioned soybean pulp. The supplements include 4-5 parts of water-soluble dietary fiber, 2 parts of plant polysaccharides, 0.3-0.5 parts of compound vitamins, 0.1-0.2 parts of mineral trace elements, and 9-12 parts of purified water. Among them, the water-soluble dietary fiber is a mixture of inulin, fructooligosaccharides, and resistant dextrin in a mass ratio of 2:1:

1. The plant polysaccharides are a mixture of tremella polysaccharides and wolfberry polysaccharides in a mass ratio of 1:

1. S104, Gradient constant temperature conditioning: The mixed slurry is put into a constant temperature conditioning tank and a segmented temperature conditioning process is adopted to complete the homogenization modification of the slurry, eliminate the particle feel, and improve the stability of the slurry. S105, Negative Pressure Degassing and Shaping: The conditioned slurry is transferred to a negative pressure degassing device, and the degassing temperature is controlled at 50-55℃, the negative pressure is -0.09~-0.06MPa, and the degassing time is 15-18min. This removes air bubbles and residual bean smell from the slurry, making the slurry texture uniform and delicate. S106. Low-temperature sterilization and molding: The pasteurization process is adopted, with a sterilization temperature of 75-80℃ and a sterilization time of 18-25 minutes. After sterilization, the product is quickly cooled to room temperature and then filled, solidified, and cut into blocks to form a low-fat, low-calorie health-preserving soy product.

2. The method for preparing a low-fat, low-calorie health-promoting soy product according to claim 1, characterized in that, In step S101, the low-temperature negative pressure degreasing process uses food-grade anhydrous ethanol as a degreasing aid. The amount of aid added is 9%-10% of the soybean mass. After degreasing, low-temperature hot air drying is used to remove ethanol residue. The drying temperature is 30-35℃ and the drying time is 15 minutes, leaving no solvent residue.

3. The method for preparing a low-fat, low-calorie health-promoting soy product according to claim 1, characterized in that, In step S103, the compound vitamins include vitamin B1, vitamin B2, and vitamin E, and the mineral trace elements include calcium, zinc, and selenium. All health supplements are food-grade functional raw materials, with no added sucrose, trans fatty acids, or preservatives. In step S104, low-speed homogenization is carried out simultaneously during the conditioning process, with a homogenization pressure of 15-20 MPa, which effectively improves the stability of the slurry system and prevents the finished product from stratifying and settling.

4. The method for preparing a low-fat, low-calorie health-promoting soy product according to claim 1, characterized in that, The low-temperature negative pressure degreasing process includes the following steps: S201: Material loading into the tank: After the dry soybeans have been dehulled and impurities removed by the drum, they are sent into the low-temperature negative pressure degreasing tank. The loading volume is 55%-60% of the tank volume, leaving space for extraction flow. S202: Quantitative addition of food-grade extraction aid: Add food-grade anhydrous ethanol at a rate of 8%-10% of the total soybean feed mass. The ethanol should completely submerge the soybean particles and moisten the gaps in the soybean skin. The tank should be fully sealed. Turn on the low-speed rotating shaft at 70r / min and pre-stir for 3 minutes to allow the ethanol to penetrate the pores of the soybean cotyledon cells. S203: Negative pressure constant temperature extraction and dissolution: Start the constant temperature control device to lock the temperature inside the tank at 35-40℃, start the negative pressure vacuum pump to extract the air inside the tank, stabilize the negative pressure to maintain -0.1~-0.06MPa, and the constant temperature negative pressure extraction time is 25-35min. The rotating shaft rotates continuously at low speed. The negative pressure breaks the cell membrane tension of soybean oil, and the intracellular bound oil is released and dissolved into the ethanol solvent to form an ethanol-soybean oil mixture. S204: Static stratification and oil sedimentation enrichment: Turn off the vacuum pump and agitator, keep the tank under the original negative pressure and constant temperature for 10 minutes, and take advantage of the fact that the density of oil is greater than that of ethanol and the density of soybean solids is greater than that of the mixed liquid. The material will automatically stratify into three layers: the upper layer is a thin ethanol liquid, the middle layer is an ethanol-oil mixture, and the bottom layer is defatted soybean solids. All the oil is enriched in the middle liquid phase region. S205: External Oil Discharge: Start the lifting cylinder to drive the lifting plate to move vertically upward, which in turn moves the soybeans and oil upward until the oil level reaches the upper end of the oil discharge hole. The oil is then transported to the lower part of the lifting plate, the solenoid valve is opened, and the oil is discharged through the oil discharge pipe. S206: Soybean desolventizing and solvent removal, finished product discharge: After the oil is drained, clean hot air at 30-35℃ is circulated and blown for 15 minutes to remove the trace amount of ethanol adsorbed by the pores of soybean cells. After the blowing is completed, the hatch on the side of the degreasing tank is opened to discharge the qualified degreased soybeans. The residual oil is ≤1.0g / 100g before entering the soaking process.

5. An apparatus for preparing low-fat, low-calorie health-promoting soy products according to any one of claims 1-4, characterized in that, The preparation apparatus is used in step S1 of claim 1 above, including: A degreasing tank (1) is equipped with a constant temperature control device (2) and a negative pressure vacuum pump (20). A feed inlet (3) is installed at the upper end of the degreasing tank (1), and an oil drain pipe (4) is installed at the lower end. A solenoid valve is installed inside the oil drain pipe (4). A lifting plate (5) is installed inside the degreasing tank (1). An annular diversion pipe (6) is fixedly installed at the upper end of the degreasing tank (1). Multiple drying pipes (7) are installed equidistantly on the inner side of the diversion pipe (6). One end of each of the multiple drying pipes (7) extends into the degreasing tank (1). An air inlet pipe (8) is installed on the side of the diversion pipe (6). A stirring assembly is installed inside a degreasing tank (1). The stirring assembly includes a rotating shaft (9), a plurality of stirring plates (10) equidistantly mounted on the rotating shaft (9), and a driving component. The rotating shaft (9) is vertically rotatably installed inside the degreasing tank (1), and the driving component is used to drive the rotating shaft (9) to rotate. The lifting assembly includes a lifting sleeve (11), a connecting frame (12), two lifting cylinders (13) and a lifting frame (14). The lifting sleeve (11) is rotatably mounted on a rotating shaft (9). A movable hole is provided at the upper end of the degreasing tank (1). The lifting sleeve (11) is sealed and vertically slidably installed in the movable hole. The lifting sleeve (11) is fixedly installed at the upper end of the lifting frame (14). The connecting frame (12) is fixedly installed at the lower end of the lifting sleeve (11) and both ends are fixedly connected to the lifting plate (5). The two lifting cylinders (13) are fixedly installed on the degreasing tank (1) and their output ends are fixedly connected to the lifting frame (14).

6. The method and apparatus for preparing low-fat, low-calorie health-promoting soy products according to claim 5, characterized in that, The lifting plate (5) is vertically and slidably installed inside the degreasing tank (1). The lifting plate (5) divides the internal space of the degreasing tank (1) into an upper space and a lower space. The degreasing tank (1) has multiple oil drain holes (15) equidistantly opened on the side of the circumference. The two ends of the oil drain holes (15) are connected to the upper space and the lower space respectively.

7. The method and apparatus for preparing low-fat, low-calorie health-promoting soy products according to claim 5, characterized in that, The rotating shaft (9) has a rotating hole through its upper and lower ends. A rotating shaft (16) is vertically mounted in the rotating hole. Both ends of the rotating shaft (16) extend out of the rotating hole. An L-shaped lever (17) is fixedly mounted at the lower end of the rotating shaft (16). A circular groove (18) is provided in the center of the lifting plate (5). Multiple elastic resonance rods (19) are fixedly mounted circumferentially on the surface of the lifting plate (5). One end of each elastic resonance rod (19) extends into the circular groove (18). The lever (17) is located in the circular groove (18) and one end intermittently contacts one end of each elastic resonance rod (19).

8. The method and apparatus for preparing low-fat, low-calorie health-promoting soy products according to claim 7, characterized in that, An isolation cover (21) is fixedly installed at the center of the lifting plate (5). The isolation cover (21) is located directly above the circular groove (18). The upper end of the isolation cover (21) is sealed and rotated on the rotating shaft (16).

9. The method and apparatus for preparing low-fat, low-calorie health-promoting soy products according to claim 7, characterized in that, The driving component includes a drive motor (22), a drive shaft (23), a moving ring (24), multiple locking blocks (25), and a moving structure. The drive motor (22) is fixedly mounted on the lifting frame (14). The drive shaft (23) is vertically and rotatably mounted on the lifting frame (14) via a bracket (26), and one end is fixedly connected to the output end of the drive motor (22). The moving structure is used to mount the moving ring (24) on the drive shaft (23). Multiple locking blocks (25) are circumferentially and equidistantly fixedly mounted on the inner ring of the moving ring (24). Multiple first locking slots (27) are circumferentially and equidistantly opened on the upper end of the rotating shaft (9), and multiple locking blocks (25) are respectively inserted into the multiple first locking slots (27).

10. The method and apparatus for preparing low-fat, low-calorie health-promoting soy products according to claim 9, characterized in that, The drive shaft (23) has a rectangular hole (28). The moving structure includes an electric push rod (29) fixedly installed in the rectangular hole (28) and a U-shaped connecting rod (30) fixedly installed at the output end of the electric push rod (29). Both ends of the U-shaped connecting rod (30) pass through the rectangular hole (28) and are fixedly connected to the moving ring (24). The upper end of the rotating shaft (16) is fixedly installed with a drive disk (31). The drive disk (31) has multiple second slots (32) equidistantly arranged in the circumferential direction. The drive disk (31), the rotating shaft (16), the rotating shaft (9), and the lifting sleeve (11) are coaxially arranged.

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