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Ultrasonic emulsifying method and equipment for replacing role of clouding agent

A technology of ultrasonic wave and clouding agent is applied in the field of ultrasonic emulsification method and processing equipment for realizing the method, which can solve problems such as chronic diseases and metabolic disorders.

Inactive Publication Date: 2011-11-23
黄育斌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The above incidents have caused people to worry about products that use clouding agents
In addition, although the real clouding agent is a legal food additive, the main components of emulsifiers and emulsion stabilizers are mostly chemical compounds. Excessive intake can easily cause metabolic disorders, cause diarrhea, dizziness, etc. or Cause chronic diseases, this hazard is especially serious for the elderly, children, pregnant women and other sensitive groups

Method used

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  • Ultrasonic emulsifying method and equipment for replacing role of clouding agent
  • Ultrasonic emulsifying method and equipment for replacing role of clouding agent

Examples

Experimental program
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Effect test

Embodiment

[0015] Embodiment: A kind of ultrasonic emulsification equipment used for filling beverages, using an ultrasonic vibration source to convert the 50Hz electric energy of the civil power supply of the power supply bureau into a high-frequency 100kHz power supply 1 through a power converter 2, and provide it to the ultrasonic transducer element 3; The transducer element 3 converts high-frequency electric energy into mechanical vibration energy, and connects the transducer element 3 and the emitter 5 through the connection element 4, and transmits the mechanical vibration energy of the transducer element to the emitter 5, and finally the emitter 5 Send ultrasonic energy into the liquid (250 ml) mixed with oil (or essence, sesame oil, etc.) and water (1:50) 6, after 60-120 seconds (if the volume of the liquid increases, the time should be extended appropriately) ultrasonic emulsification , so that the droplet size of the emulsified product made of liquid is less than 0.2 μm, and the...

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Abstract

The invention relates to an ultrasonic emulsifying method for a product formed by mixing water and oil as well as processing equipment for realizing the method. The method comprises the following steps of: converting a power supply into a power supply with the frequency of 15-1000 kHz; supplying electric energy with the frequency to an transducer element; converting the electric energy with the frequency of 15-1000kHz into mechanical vibration energy by using the transducer element; transmitting the mechanical vibration energy to a transmitting head through a connecting element; and transmitting ultrasonic energy to the product formed by mixing water with oil by using the transmitting head. The ultrasonic emulsifying equipment comprises a power supply converter, the transducer element, the connecting element and the transmitting head. According to the ultrasonic emulsifying method disclosed by the invention, the product formed by mixing water with oil achieves the effects of preventing oil and water from being demixed, obtaining higher uniformity in impression, improving the mouthfeeling of food, and the like on the premise of no addition of a clouding agent.

Description

technical field [0001] The invention relates to a processing method and processing equipment for a product mixed with water and oil, in particular to an ultrasonic emulsification method for a product mixed with water and oil and the processing equipment for realizing the method. Background technique [0002] Clouding agent, also known as clouding agent, opacifying agent or clouding agent, is a food additive commonly used in beverages. It is mainly used in beverages and dairy products. It is also used in ice cream, fruit juice, jam, concentrated fructose, health food, It is also used in products such as probiotics. Its main purpose is to emulsify the product mixed with water and oil, avoid oil-water stratification, make the appearance more uniform, and improve the taste of food. Clouding agents are generally made by adding and mixing water, palm oil, emulsifiers, emulsion stabilizers and other substances. Due to the high price of clouding agents, some unscrupulous businessm...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/62
Inventor 黄育斌王伟金春林吴宏豪
Owner 黄育斌
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