Method for preparing micro ice crystal cell disruption reinforced by ultrasound wave and defoaming by centrifugation

Abstract

The invention relates to a preparation method for breaking micro icy crystal cells by strengthened ultrasonic, namely centrifugalization foam-eliminating. The invention utilizes the water inside a cell and the water is frozen into ice crystal for breaking the cytoderm due to the expanded volume. After the nutrition in fresh vegetables and fruits is preliminarily released by mechanical cutting and high speed blending, the ice crystal around tiny bubbles is driven at a high rate by the explosion force from the compression of the tiny bubbles in a variable frequency ultrasonic vibration manner to hit the surrounding cells which are not broken completely, thereby realizing an aim of further releasing substrates in the cells; the foam generated from the high speed blending and the ultrasonic vibration is then quickly separated and removed and the side effect generated by the bubble in traditional mechanical cutting and high speed blending method is reduced and the nutrition in the fresh vegetables and fruits is further released thereby. The preparation method not only improves the nutrition of the fresh vegetables and fruits but also reduces the residual bacteria.

Description

technical field [0001] The invention relates to a production method of micro-ice crystal cell crushing and centrifugal defoaming strengthened by ultrasonic waves, which is mainly suitable for improving the production efficiency of releasing substances contained in cells, which is beneficial to extracting nutrients of fruits and vegetables, eliminating air bubbles during production and reducing residual bacteria number method. Background technique [0002] In the 21st century, the generation of organic diet began to become popular. People began to pay attention to health care, and various health care foods have sprung up on the market. Liquid drinks are a form of food that is easier for the human body to absorb. Health foods such as energy soup or vegetable juice are available in liquid form for people to use. In the past, when making energy soup or vegetable juice, they are all directly It is made by whipping fruits and vegetables to cause tissue structure damage. However, ...

AI Technical Summary

Problems solved by technology

However, the nutrient release efficiency caused by this so-called macroscopic destruction is generally not high, because no matter how advanced the machine is, the whipped fruits and vegetables can only reach the shape of mud (broken tissue homogeneous liquid) and are rich in However, the cells are much smaller than the vegetable and fruit puree, so it is only destroyed by whipping, and naturally the nutrients contained in the fruits and vegetables cannot be fully released.

[0005] Based on the two shortcomings mentioned above, in fact, many nutrients in the fruit and vegetable health drinks developed by modern biotechnology are destroyed during the production process, or are not released during the production process.

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