Low-temperature boiling pot for extracting chlorogenic acid from honeysuckle flower

Abstract

The utility model discloses a low temperature boiling pot for honeysuckle chlorogenic acid extraction, including the body of pot, the pot cover, heating device, stirring device, filter device and control device. The bottom of body of pot is equipped with the heating cavity of adaptive cone and the heating tube of helical distribution in the heating cavity, is equipped with the openable flap, the observation window and the exhaust hole on the pot cover, and the stirring device adopts the scraper type stirring structure, and the stirring structure is composed of the stirring main shaft, the supporting arm and the elastic scraper, is provided with multiple groups of radial extension supporting arms on the stirring main shaft, and the end of each supporting arm is equipped with the elastic scraper of the adhesion body of pot inner wall surface, the bottom of body of pot is equipped with the discharge gate and double -deck filter device, and control device can accurate control heating temperature, boiling time, stirring speed parameter etc. This boiling pot can even heating, promote the even heating of medicinal liquid, filter impurity and accurate temperature control, effectively avoid honeysuckle pasting and chlorogenic acid high temperature degradation, improve chlorogenic acid extraction efficiency and quality.

Description

Technical Field

[0001] This utility model relates to the field of honeysuckle industrial production technology, specifically to a low-temperature cooking pot for extracting chlorogenic acid from honeysuckle. Background Technology

[0002] In the industrial extraction and purification of chlorogenic acid from honeysuckle, water extraction is a commonly used crude extraction method. Also known as decoction, water extraction involves immersing the sample in water, heating it to a boil for a certain time, separating the extract, repeatedly heating and boiling the sample, and finally combining the extracts. This is a very traditional and ancient method that continues to this day. Currently, due to factors such as the potential decomposition and loss of efficacy of chlorogenic acid in honeysuckle extract at high temperatures and the complex composition of the extract, low-temperature decoction pots used for chlorogenic acid extraction from honeysuckle have many problems. Traditional low-temperature decoction pots typically use a single heat source, resulting in uneven heating at the bottom of the pot. Honeysuckle is prone to gelatinization during low-temperature decoction, affecting the extraction quality and yield of chlorogenic acid. Simultaneously, existing low-temperature decoction pots have poor stirring effects, failing to fully promote uniform heating of the decoction within the pot, reducing extraction efficiency. Furthermore, most low-temperature decoction pots lack effective filtration devices, failing to promptly filter out larger particulate impurities generated during low-temperature decoction, affecting subsequent separation and purification of chlorogenic acid. Furthermore, the temperature control in the low-temperature cooking pot is not precise enough, and chlorogenic acid is easily degraded at high temperatures, leading to a decrease in extraction rate. Therefore, there is an urgent need for a multifunctional low-temperature cooking pot that can solve the above problems to improve the extraction efficiency and quality of chlorogenic acid from honeysuckle. Utility Model Content

[0003] To address the aforementioned shortcomings, this invention aims to provide a low-temperature cooking pot for extracting chlorogenic acid from honeysuckle. By optimizing the heating and stirring devices and integrating a control system, this invention effectively prevents honeysuckle gelatinization and high-temperature degradation of chlorogenic acid, thereby improving the extraction efficiency and quality of chlorogenic acid.

[0004] To achieve the above technical objectives, the following technical solutions were adopted:

[0005] A low-temperature cooking pot for extracting chlorogenic acid from honeysuckle includes a pot body, a lid attached to the top of the pot body, a heating device, a stirring device, a filtering device, and a control device. The pot body is a cylindrical container with a conical bottom and a suitable heating chamber. The heating device, comprising multiple heating tubes arranged in a downward spiral, is installed within the heating chamber. The stirring device includes a stirring motor and a stirring mechanism. The stirring motor is mounted on the lid, and the stirring mechanism extends through the lid into the pot body. The stirring mechanism is a scraper-type stirring structure, consisting of a stirring shaft, a support arm, and an elastic scraper. The stirring spindle is connected to the output shaft of the stirring motor. Multiple radially extending support arms are installed on the stirring spindle. Each support arm is connected to an elastic scraper at its end via a spring hinge. The working surface of the elastic scraper conforms to the curved surface of the inner wall of the pot. The bottom of the pot is provided with a discharge port, and a detachable filter device is provided above the discharge port. The control device includes a temperature sensor, a time controller, and a control panel. The temperature sensor is installed inside the pot, the time controller can set the low-temperature cooking time, and the control panel is installed on the outside of the pot and is electrically connected to the heating device, stirring device, temperature sensor, and time controller, respectively.

[0006] Furthermore, a total of 3 sets of support arms are arranged sequentially downwards on the stirring spindle, with 3 support arms in each set and each support arm having an angle interval of 120°.

[0007] Furthermore, the elastic scraper is made of a composite of a high-temperature resistant food-grade silicone layer and a stainless steel substrate. The silicone layer is attached to the inner wall of the pot, and multiple longitudinally arranged triangular guide grooves are formed on its surface.

[0008] Furthermore, the thickness of the silicone layer is 5-8 mm.

[0009] Furthermore, a hinged flap is attached to the pot lid, which is used for feeding or cleaning.

[0010] Furthermore, the pot lid is equipped with an observation window and a vent. The observation window is used to observe the low-temperature cooking process inside the pot at any time, and the vent is located at the edge of the pot lid to release the steam generated during the low-temperature cooking process.

[0011] Furthermore, the filtration device has a double-layer structure, with the first layer being a stainless steel woven mesh and the second layer being a nylon filter membrane.

[0012] Furthermore, a sampling valve is provided at the discharge port to obtain intermediate samples without affecting the discharge.

[0013] The beneficial effects achieved by this utility model are as follows:

[0014] Compared with existing technologies, this invention provides a low-temperature cooking pot for extracting chlorogenic acid from honeysuckle. This invention overcomes the shortcomings of traditional low-temperature cooking pots through the collaborative design of multiple components. A spirally distributed heating tube is installed in the conical heating cavity at the bottom of the pot, ensuring uniform heating across all areas of the pot bottom compared to a single traditional heating source. During the low-temperature cooking of honeysuckle, gelatinization caused by localized overheating is avoided, ensuring that the effective components of honeysuckle are not destroyed, thereby improving the extraction quality and yield of chlorogenic acid. A scraper-type stirring structure is adopted, with the elastic scraper working surface conforming to the curved surface of the inner wall of the pot. It is made of a composite of high-temperature resistant food-grade silicone and a stainless steel substrate. The triangular guide grooves on the contact surface can change the flow direction of the liquid, enabling more thorough stirring of the liquid. This scrapes the honeysuckle adhering to the pot wall and allows it to participate in the low-temperature cooking, preventing the honeysuckle from sticking to the pot wall and ensuring more uniform heating of the liquid inside the pot, further improving the extraction efficiency of chlorogenic acid. A double-layer filtration system is installed at the bottom of the pot, employing coarse and fine filtration to reduce impurities entering subsequent processing stages. This simplifies the separation and purification of chlorogenic acid, improving overall production efficiency and product quality. A temperature sensor in the control device monitors the temperature of the liquid inside the pot in real time, precisely controlling the heating element's operation within a preset temperature range. This effectively prevents chlorogenic acid degradation due to high temperatures, ensuring the extraction rate and product quality stability. Therefore, this invention offers advantages such as uniform heating, precise temperature control, practical structure, and improved chlorogenic acid extraction rate. Attached Figure Description

[0015] The present invention will now be described in conjunction with the accompanying drawings.

[0016] Appendix Figure 1 This is a schematic diagram of the internal structure of this utility model.

[0017] Appendix Figure 2 This is a schematic diagram of the external structure of this utility model.

[0018] Appendix Figure 3 This is a top view of the stirring device described in this utility model.

[0019] In the diagram: 1-Pot body; 11-Heating chamber; 2-Pot lid; 21-Flip lid; 22-Observation window; 23-Exhaust port; 3-Heating device; 31-Heating tube; 4-Stirring mechanism; 41-Stirring shaft; 42-Support arm; 43-Elastic scraper; 431-Guide channel; 5-Filtering device; 51-Stainless steel woven mesh; 52-Nylon filter membrane; 6-Control device; 61-Temperature sensor; 62-Time controller; 63-Control panel; 7-Stirring motor; 8-Discharge port; 9-Sampling valve. Detailed Implementation

[0020] The following specific embodiments illustrate the implementation of this utility model. Those skilled in the art can easily understand other advantages and effects of this utility model from the content disclosed in this specification. The described embodiments are merely some embodiments of this utility model, not all embodiments. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the protection scope of this utility model.

[0021] like Figure 1-3 As shown, the present invention provides a low-temperature cooking pot for extracting chlorogenic acid from honeysuckle, comprising a pot body 1, a pot lid 2, a heating device 3, a stirring device, a filtering device 5, and a control device 6.

[0022] The pot body 1 is a cylindrical container with a conical bottom and a suitable heating cavity 11. A heating device 3 is installed in the heating cavity 11. The heating device 3 uses heating tubes 31 as heating elements. Multiple heating tubes 31 are distributed in the heating cavity 11 in a spiral downward manner. The heating tubes 31 start from the top edge of the heating cavity 11 and spirally wind around the inner wall of the conical heating cavity 11 to the vicinity of the bottom discharge port 8. The adjacent heating tubes 31 maintain a uniform spacing to ensure that all areas at the bottom of the pot body 1 can receive uniform heat supply under the conical structure, thus avoiding the gelatinization of honeysuckle during the low-temperature cooking process.

[0023] The pot lid 2 is fastened to the top of the pot body 1. A flip cover 21 is hinged to the pot lid 2. The flip cover 21 is used for feeding materials or connecting water to clean the pot body 1. An observation window 22 and an exhaust port 23 are provided on the pot lid 2. The observation window 22 facilitates observation of the low-temperature cooking process inside the pot. The exhaust port 23 is located at the edge of the pot lid 2 and is used to discharge the steam generated during the low-temperature cooking process.

[0024] The stirring device includes a stirring motor 7 and a stirring mechanism 4. The stirring motor 7 is mounted on the pot lid 2, and the stirring mechanism 4 extends through the pot lid 2 into the pot body 1. The stirring motor 7 drives the stirring mechanism 4 to rotate, further promoting uniform heating of the medicinal liquid in the pot body 1. The stirring mechanism 4 is a scraper-type stirring structure, consisting of a stirring main shaft 41, support arms 42, and elastic scrapers 43. The stirring main shaft 41 is connected to the output shaft of the stirring motor 7. Three sets of radially extending support arms 42 are provided on the stirring main shaft 41, with three support arms 42 in each set. Each support arm has an angle of... The support arms 42 are arranged at 120° intervals and are connected to the end of each support arm 42 via spring hinges. The working surface of the elastic scraper 43 is in contact with the curved surface of the inner wall of the pot body 1. The elastic scraper 43 is made of a composite of a high-temperature resistant food-grade silicone layer and a stainless steel substrate. The silicone layer is in contact with the inner wall of the pot body 1 and has a thickness of 5-8mm. Multiple longitudinally arranged triangular guide grooves 431 are opened on the surface of the silicone layer. The design of the guide grooves 431 changes the flow direction of the liquid medicine and prevents the liquid medicine from forming a stagnant area on the inner wall of the pot body 1, so as to more fully stir the liquid medicine.

[0025] The bottom center of the pot body 1 is provided with a discharge port 8, and a sampling valve 9 is provided at the discharge port 8 to obtain intermediate samples without affecting the discharge. A detachable filter device 5 is provided above the discharge port 8; the filter device 5 has a double-layer structure, the first layer is a stainless steel woven mesh 51, and the second layer is a nylon filter membrane 52; the stainless steel woven mesh 51 is used to initially filter larger particles of impurities such as honeysuckle residue, and the nylon filter membrane 52 is used to filter out small suspended solids.

[0026] The control device 6 includes a temperature sensor 61, a time controller 62, and a control panel 63. The temperature sensor 61 is installed inside the pot body 1 to monitor the temperature of the medicinal liquid inside the pot body 1 in real time. The time controller 62 can set the low-temperature decoction time. The control panel 63 is installed on the outside of the pot body and is electrically connected to the heating device 3, the stirring device, the temperature sensor 61, and the time controller 62. The control panel 63 can precisely control parameters such as heating temperature, stirring speed, and low-temperature decoction time. The temperature sensor 61 is electrically connected to the external controller, and the controller is electrically connected to the heating tube 31. The temperature sensor 61 monitors the temperature inside the pot body 1 in real time and feeds the data back to the controller. The controller controls the working state of the heating tube 31 according to the preset temperature range (60-70℃) to achieve precise low-temperature temperature control and prevent chlorogenic acid from degrading due to high temperature.

[0027] Its working steps are as follows:

[0028] (I) Preparation: First, check whether all parts of the low-temperature cooking pot are intact, and ensure that the pot body 1, pot lid 2, heating device 3, stirring device, filtering device 5 and control device 6 are undamaged and not loose; then install the detachable filter screen above the discharge port 8 at the bottom of the pot body 1, ensuring that the installation is firm and the seal is good to prevent leakage; open the flip cover 21 and start adding an appropriate amount of water into the pot body 1. The amount added is determined according to the actual production needs; add a certain amount of honeysuckle raw material into the pot body 1 through the flip cover 21. After the addition is completed, close the flip cover 21 and ensure that the pot lid 2 is tightly fastened to the pot body 1.

[0029] (II) Operation: Set the heating temperature, stirring speed, and low-temperature decoction time using the control panel 63. Set the heating temperature between 60-70℃, adjust the stirring speed according to actual conditions, and set the low-temperature decoction time according to process requirements. After setting, start the heating device 3 and the stirring device in sequence. The heating tube 31 of the heating device 3 starts to heat up, uniformly heating the bottom of the pot 1; the stirring motor 7 drives the stirring mechanism 4 to rotate, and the elastic scraper 43 starts to stir the medicinal liquid and scrape the pot wall. During the low-temperature decoction process, the operator can observe the low-temperature decoction situation in the pot at any time through the observation window 22 on the pot lid 2, such as the color change of the medicinal liquid, the boiling degree, and the dissolution state of honeysuckle. At the same time, the exhaust port 23 will promptly discharge the steam generated during the low-temperature decoction process to maintain stable pressure inside the pot.

[0030] (III) Monitoring and Adjustment: Temperature sensor 61 monitors the temperature of the liquid medicine inside the pot in real time and feeds the data back to control panel 63 and external controller. If the temperature deviates from the preset range, the operator can adjust the heating temperature in time through control panel 63 to ensure that the temperature inside the pot is always maintained between 60-70℃, so as to ensure that the extracted chlorogenic acid is not destroyed by high temperature. According to the actual low-temperature decoction, the stirring speed can be adjusted appropriately to ensure that the liquid medicine is fully mixed and heated evenly. At the same time, the operator can also open sampling valve 9 to observe the state of the liquid medicine.

[0031] (iv) Discharge and Cleaning: When the low-temperature cooking time reaches the set value, the time controller 62 sends a signal, and the operator turns off the heating device 3 and the stirring device. Open the discharge port 8, and the pre-filtered liquid flows out from the discharge port 8 under gravity, entering the subsequent chlorogenic acid separation and purification stage. After discharge, close the discharge port 8, remove the filter screen above the discharge port 8, and clean the filter screen to remove trapped impurities for the next use. At the same time, open the pot lid 2 and rinse the inner wall of the pot body 1 to ensure that the low-temperature cooking pot is clean and ready for the next extraction operation.

[0032] Other aspects of this utility model that are not detailed herein are all conventional techniques known to those skilled in the art.

[0033] It should be noted that the terms “comprising,” “including,” or any other variations are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0034] The scope of protection of this utility model is not limited to the technical solutions disclosed in the specific embodiments. Any modifications, equivalent substitutions, improvements, etc., made to the above embodiments based on the technical essence of this utility model shall fall within the scope of protection of this utility model.

Claims

1. A low-temperature cooking pot for extracting chlorogenic acid from honeysuckle, comprising a pot body (1), a pot lid (2) fastened to the top of the pot body, a heating device (3), a stirring device, a filtering device (5), and a control device (6); characterized in that: The pot body (1) is a cylindrical container with a conical bottom and a suitable heating chamber (11). A heating device (3) is installed inside the heating chamber (11). The heating device (3) includes multiple heating tubes (31) distributed in a spiral downward manner. The stirring device includes a stirring motor (7) and a stirring mechanism (4). The stirring motor (7) is mounted on the pot lid (2). The stirring mechanism (4) extends into the pot body (1) through the pot lid (2). The stirring mechanism (4) is a scraper-type stirring structure, consisting of a stirring main shaft (41), a support arm (42), and an elastic scraper (43). The stirring main shaft (41) is connected to the output shaft of the stirring motor (7). Multiple sets of radial extensions are arranged on the stirring main shaft (41). The extended support arm (42) has an elastic scraper (43) connected to the end of each support arm (42) by a spring hinge. The working surface of the elastic scraper (43) is in contact with the inner wall curved surface of the pot body (1). The bottom of the pot body (1) is provided with a discharge port (8), and a detachable filter device (5) is provided above the discharge port (8). The control device (6) includes a temperature sensor (61), a time controller (62), and a control panel (63). The temperature sensor (61) is installed inside the pot body (1), the time controller (62) can set the cooking time, and the control panel (63) is installed on the outside of the pot body (1) and is electrically connected to the heating device (3), the stirring device, the temperature sensor (61), and the time controller (62), respectively.

2. The low-temperature cooking pot for extracting chlorogenic acid from honeysuckle according to claim 1, characterized in that: The stirring spindle (41) is provided with a total of 3 sets of support arms (42) arranged in sequence downwards, with 3 support arms (42) in each set and the angle interval of each support arm (42) being 120°.

3. The low-temperature cooking pot for extracting chlorogenic acid from honeysuckle according to claim 2, characterized in that: The elastic scraper (43) is made of a composite of a high-temperature resistant food-grade silicone layer and a stainless steel substrate. The silicone layer is attached to the inner wall of the pot body (1), and multiple longitudinally arranged triangular guide grooves (431) are opened on its surface.

4. The low-temperature cooking pot for extracting chlorogenic acid from honeysuckle according to claim 3, characterized in that: The thickness of the silicone layer is 5-8 mm.

5. The low-temperature cooking pot for extracting chlorogenic acid from honeysuckle according to claim 1, characterized in that: A hinged flap (21) is attached to the pot lid (2), and the hinged flap (21) is used for feeding or cleaning.

6. The low-temperature cooking pot for extracting chlorogenic acid from honeysuckle according to claim 5, characterized in that: The pot lid (2) is provided with an observation window (22) and an exhaust port (23). The observation window (22) is used to observe the cooking situation in the pot at any time. The exhaust port (23) is located at the edge of the pot lid (2) and is used to discharge the steam generated during the cooking process.

7. The low-temperature cooking pot for extracting chlorogenic acid from honeysuckle according to claim 1, characterized in that: The filter device (5) has a double-layer structure, with the first layer being a stainless steel woven mesh (51) and the second layer being a nylon filter membrane (52).

8. The low-temperature cooking pot for extracting chlorogenic acid from honeysuckle according to claim 1, characterized in that: A sampling valve (9) is provided at the discharge port (8) to obtain intermediate samples without affecting the discharge.

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