CN110812880B

CN110812880B - Preparation method of nano-bubble extracted edible raw material

Info

Publication number: CN110812880B
Application number: CN201910680936.6A
Authority: CN
Inventors: 郑智辉; 王嘉俊; 潘心杏; 何嘉仪
Original assignee: Nano and Advanced Materials Institute Ltd
Current assignee: Nano and Advanced Materials Institute Ltd
Priority date: 2018-08-07
Filing date: 2019-07-26
Publication date: 2021-07-30
Anticipated expiration: 2039-07-26
Also published as: CN110812880A

Abstract

The invention provides a preparation method for extracting edible raw materials by nano bubbles. The method comprises the steps of preparing a gas original solvent into fluid containing nano bubbles through a nano bubble generating device; adding the fluid containing nanobubbles and the edible raw material into a reaction vessel; mixing an edible raw material with the fluid containing the nano-bubbles, wherein the reaction temperature is 0 to 99 ℃ during mixing; ultrasonic energy treatment is carried out in the reaction container by an ultrasonic energy generator, wherein the ultrasonic energy explodes the nano bubbles, so that the collision of the fluid containing the nano bubbles and the edible raw materials is increased, and the extraction effect is enhanced.

Description

Preparation method of nano-bubble extracted edible raw material

Technical Field

The invention provides a preparation method of an edible raw material. The present invention has potential application in the development of the food and beverage industry, with respect to the use of a nanobubble fluid that utilizes ultrasonic energy.

Background

Over the past decade, there has been an increasing research and application of ultrasound to extract beverage ingredients (C.Wang et al, Thermal Science 1: S69 (2011); S.Both et al, Ultrasonics Sonochhemistry 21(3):1030 (2014); D.Pasrija et al, Food and Bioprocess Technology 8(5):935 (2015); A.A).

et al, Chemical Industry 70(4):391 (2016)). Generally, the application of ultrasound is to generate bubbles in a liquid using ultrasound at 20kHz or above, and these bubbles continue to grow and collapse. When the bubbles collapse, a large amount of energy is released from the bubbles causing a sharp rise in temperature (up to 5000K) and pressure (e.g., 100MPa), allowing the extraction rate of the liquid solutes to increase during the extraction of the beverage ingredients. In addition, ultrasound can break up solid particles and remove layers of inert material, increasing the surface area available for solute mass transfer extraction during extraction (K.Ameer, Comprehensive Reviews in Food Science and Food Safety 16:295 (2017)).

In US2008/0032030 a method and apparatus for producing a beverage from coffee beans is disclosed. The method is to place coffee beans in water and deliver ultrasonic energy. The invention also mentions that ultrasound can be used in combination with coffee droplet infusion; or for pressurizing water into a cup containing espresso coffee and milk; and a cup for containing instant coffee and water, which can extract coffee flavor better than the conventional stirring method from coffee. US2011/0297004a1 discloses an ultrasonic brewing technique system comprising a brewing ring having ultrasonic wave emitting capability for agitating coffee grounds during a coffee brewing process. In US2013/0101710a1 a device for producing an infusion beverage using ultrasonic energy is disclosed, comprising a tip; an amplitude transformer; an ultrasonic sensor for ultrasonically pulverizing one or more target ingredients and the beverage; and a generator for providing ultrasonic transducer energy. In US 2013/0045934 a1, there is disclosed an extraction method for reducing the amount of an emulsifier, an organic solvent by using water-containing ultrafine bubbles generated by an ultrafine bubble generating apparatus equipped with a gas-liquid shear mixer disclosed in japanese patent No. 4118939. However, the above examples do not provide a more efficient way of extracting the food material or reduce the extraction time. Therefore, a convenient, cost-effective and time-efficient method for preparing edible raw materials would have a positive impact on the food or beverage industry.

Disclosure of Invention

In order to solve the technical problems, the invention provides a method for preparing nano-bubble extraction edible raw materials, which comprises the following steps of preparing an original gas solvent into a fluid containing nano-bubbles through a nano-bubble generating device; adding the fluid containing nanobubbles and the edible raw material into a reaction vessel; mixing an edible raw material with the fluid containing the nano-bubbles, wherein the reaction temperature is 0 to 99 ℃ during mixing; during the mixing reaction, ultrasonic energy is generated by the ultrasonic energy generator to perform ultrasonic energy treatment in the reaction vessel, wherein the ultrasonic energy explodes the nano bubbles to enhance the extraction effect.

In one embodiment, wherein the edible raw material comprises a food raw material, a beverage raw material, or a mixture thereof.

In another embodiment, wherein the food material comprises a plant, vegetable, fruit, nut, or mixture thereof.

In another embodiment, wherein the beverage material comprises coffee powder, American ginseng powder, Western tea, walnut powder, bean powder, or a mixture thereof.

In another embodiment, wherein the gas comprises air, nitrogen, carbon dioxide, oxygen, hydrogen, and mixtures of any of the above.

In other embodiments, wherein the solvent comprises ultrapure water, distilled water, mineral water, tap water, other solvents, and mixtures of any of the above.

In another embodiment, further comprising an extraction time of about 2 to 10 minutes.

In one embodiment, wherein the nanobubbles have an average bubble diameter of about 100nm to about 250 nm.

In one embodiment, wherein the concentration of said nanobubbles is at least about 1 × 10 per milliliter⁷And (4) air bubbles.

In another embodiment, wherein said ultrasonic energy is at least 10W/cm²

Drawings

The above and other objects and features of the present invention will become apparent from the following description of the invention, taken in conjunction with the accompanying drawings, in which:

FIG. 1 is a flow chart of the method for preparing nano-bubble extraction edible raw materials according to the present invention.

Fig. 2 shows a schematic diagram of a process for preparing a food material according to one embodiment of the present invention.

Malvern shown in FIG. 3^TM NanoSight^TMA screen shot of (a), displaying the nanobubble fluid produced by the method.

The nanobubble size distribution in the fluid is shown in fig. 4.

Detailed Description

The present invention is not to be limited in scope by any of the specific embodiments described herein. The following examples are for illustration only.

Definition of

References in the specification to "one embodiment," "an embodiment," "one embodiment," etc., indicate that the embodiment described may include a particular feature, structure, or characteristic, but every embodiment may not necessarily include the particular feature, structure, or characteristic. Moreover, such phrases are not necessarily referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with an embodiment, it is submitted that it is within the knowledge of one skilled in the art to affect such feature, structure, or characteristic in connection with other embodiments whether or not explicitly described.

The recitation of values by range format is intended to be interpreted in a flexible manner to include not only the numerical values explicitly recited as the limits of the range, but also to include all the individual numerical values or sub-ranges encompassed within that range as if each numerical value and sub-range is explicitly recited. For example, a concentration range of "about 0.1% to about 5%" should be interpreted to include not only the explicitly recited concentration of about 0.1 wt.% to about 5 wt.%, but also include individual concentrations (e.g., 1%, 2%, 3%, and 4%) and the sub-ranges (e.g., 0.1% to 0.5%, 1.1% to 2.2%, and 3.3% to 4.4%) within the indicated range.

In the methods of preparation described herein, the steps may be performed in any order without departing from the principles of the invention, except when a chronological order or sequence of operations is explicitly recited. In one statement, it is stated that performing one step first, followed by several other steps, means that the first step is performed before any other step, but that the other steps may be performed in any suitable order, unless further sequences are recited in the other steps. For example, a claim element reciting "step a, step B, step C, step D, and step E" should be understood as first performing step a, last performing step E, and steps B, C and D may be performed in any order between steps a and E and still be within the literal scope of the claim process. A given step or subset of steps may also be repeated.

The term "acoustic energy" herein is a representation of energy in the form of waves, and includes three physical quantities of frequency (f), speed of sound (c), and wavelength (λ), wherein frequency (f) is the number of times a mass point vibrates in unit time, in Hz, and when the frequency exceeds 20kHz, the acoustic energy is "ultrasonic energy".

The invention provides a preparation method of nano-bubble extraction edible raw materials, which comprises the following steps of preparing an internal gas solvent into fluid containing nano-bubbles through a nano-bubble generating device; (ii) a Adding the fluid containing nanobubbles and the edible raw material into a reaction vessel; mixing an edible raw material with the fluid containing the nano-bubbles, wherein the reaction temperature is 0 to 99 ℃ during mixing; during the mixing reaction, the ultrasonic energy generator performs ultrasonic energy treatment to the inside of the reaction container, wherein the ultrasonic energy alternately generates stretching and extruding effects on the fluid to generate continuous high pressure around the nano bubbles, thereby causing the explosion of the nano bubbles, and the explosion of the nano bubbles in the series of near-surface edible raw materials increases the collision of the fluid containing the nano bubbles and the edible raw materials to accelerate the extraction speed.

Referring to fig. 1, a flow chart of a method for preparing nanobubble extraction edible raw materials according to the present invention is that a gas, which may include air, nitrogen, carbon dioxide, oxygen, hydrogen, and any mixture thereof, is used to prepare a nanobubble fluid having an average diameter of less than 250nm from a solvent, and the gas in the nanobubbles is preferably air, nitrogen, or oxygen, and more preferably air or nitrogen. Mixing the nanobubbles with a solvent, which may comprise ultrapure water, distilled water, mineral water, tap water, other solvents, and mixtures of any of the above, produces a nanobubble-containing fluid. A preferred nanobubble fluid generation system is disclosed in U.S. provisional patent application No. 62/764986.

Preferred concentrations of nanobubbles in the fluids of the present invention should be greater than about 1 x10⁷Bubbles per mL, more preferably at least about 2X10⁷The gas bubbles per mL surround or attach to the surface of the solid to be extracted. The nanobubble fluid produced by the method of the present invention is produced by exposing a solid to be extracted comprising at least one plant, vegetable, fruit, nut, or combination thereof, to the nanobubble fluidCan penetrate into the surface of the particles to improve the extraction efficiency. At least 20kHz of ultrasonic energy is used for the mixture of solid and nanobubble fluid. The present invention applies ultrasonic energy to a mixture of a solid and a nanobubble fluid, which generates nanobubble explosions near or attached to the surface of the solid particles, thereby enhancing the extraction of components from the solid to the fluid. The particle size of the solid particles may also be reduced by the explosion, thereby increasing the total solid surface area in contact with the solution.

Fig. 2 shows a schematic diagram of a method for preparing a food material according to an embodiment of the present invention. Preparing a gas and a solvent into a fluid containing nanobubbles via the nanobubble generating device 1; the gas may comprise air, nitrogen, carbon dioxide, oxygen, hydrogen, and mixtures of any of the above. The fluid may comprise ultrapure water, distilled water, mineral water, tap water, other solvents, and mixtures of any of the above. Adding the fluid containing the nano bubbles and the edible raw materials into a reaction container 2, and mixing the edible raw materials and the fluid containing the nano bubbles at a reaction temperature of 0-99 ℃, wherein the material of the reaction container can be made of stainless steel, ceramic or any material capable of contacting with food materials. Meanwhile, the ultrasonic energy generating system 3 is used for processing the mixed fluid in the reaction container, and the generated ultrasonic energy can explode the nano bubbles and increase the collision between the nano bubble fluid and the edible raw material, so that the extraction of the edible raw material in the fluid is accelerated, and the extraction effect is enhanced.

Example 1

Nanobubble fluid was prepared by adding pure water to a small water tank having a bubble generating means and air, and using the air as a gas source, disclosed in U.S. provisional patent application No. 62/764986. FIG. 3 illustrates a Malvern system according to the present invention^TM NanoSight^TMA screen shot of (a), displaying the nanobubble fluid produced by the method. The average diameter of the bubbles generated by the nano-bubble generating device is 215nm, and the average concentration of the nano-bubbles is 9.64x 10⁷Bubbles per mL. The bubble diameter distribution is shown in fig. 4.

Example 2

The nanobubble fluid is prepared using pure water in a bubble generating device, in which air is used as a gas source. The nanobubble fluid was maintained at 55 deg.C and 2 grams of oolong tea was added to 240 milliliters of nanobubble fluid. The mixture of tea leaves and nanobubble fluid was sonicated for 4 minutes at 10 seconds per minute at 20kHz (50% power of the apparatus) using an LSP-500 sonication processor manufactured by Industrial Sonomechanics LLC. The intensity of the ultrasonic energy was measured with an ultrasonic instrument at a distance of 3 cm from the energy source (DBS-1000S, Beijing Cheng-Cheng Weiye Science and Technology Co., Ltd.). The control experiment was conducted by exposing oolong tea leaves to the same amount of nanobubble fluid, but without the use of ultrasonic energy. After the experiment, a liquid sample was extracted from the nanobubble fluid mixture and its radical scavenging activity was determined.

The activity of scavenging free radicals was determined by DPPH (2, 2-diphenyl-1-picrylhydrazino) method. 1.6 mg of DPPH was dissolved in 50 ml of ethanol, and the absorbance of the working solution at a wavelength of 517 nm was measured using an ultraviolet-visible spectrophotometer to be about 0.8. A separate 20 microliter sample of the liquid was mixed with 1 ml of the DPPH working solution and further analyzed. The mixture was swirled for 30 seconds and stored protected from light for 15 minutes before measurement. The activity was calculated as (A)_stock-A_sample)/A_stockWherein A is_stockEach profile A_sampleAbsorbance of the DPPH process solution and the liquid sample, respectively.

The results show that the radical scavenging rate of the oolong tea liquid sample under the ultrasonic wave was 41.5%, while the radical scavenging rate of the control sample, which acted on nanobubble fluid alone, was 37.4%. Therefore, the radical scavenging activity in the extract after sonication was increased by 11%.

Example 3

Extracting beverage raw materials including 2 g of tea leaves or 20 g of coffee powder or 2 g of American ginseng or 20 g of walnut powder and the like from the nano bubble fluid at a target temperature (25 ℃, 55 ℃ or 90 ℃), and adding the nano bubble fluid into 240 ml of nano bubble fluid prepared by pure water and air. The ultrasonic tip was immersed in a mixture of tea or coffee grounds or American ginseng and a nanobubble fluid using an LSP-500 ultrasonic processor manufactured by Industrial Sonomechanics LLC, Inc. Table one shows the extraction conditions, i.e. temperature and time, for the different feedstocks. The mixture of tea or coffee powder or american ginseng or walnut powder and nanobubble fluid was sonicated for 10 seconds at 20kHz per minute and 45 micron ultrasonic amplitude (50% power of the device) to extract liquid samples in the raw material and nanobubble fluid mixture every 2 minute intervals for 6 minutes. The intensity of the ultrasonic energy was measured with an ultrasonic instrument at a distance of 3 cm from the energy source (DBS-1000S, Beijing Cheng-Cheng Weiye Science and Technology Co., Ltd.). After the experiment was completed, the liquid sample was extracted from the nanobubble fluid mixture, while the control extraction method was performed by placing the same amount of solid in 240 ml of pure water without sonication.

The activity of scavenging free radicals was determined by DPPH (2, 2-diphenyl-1-picrylhydrazino) method. 1.6 mg of DPPH was dissolved in 50 ml of ethanol, and the absorbance of the working solution at a wavelength of 517 nm was measured using an ultraviolet-visible spectrophotometer to be about 0.8. Separately, 20 microliters of liquid sample was mixed with 1 ml of DPPH working solution and further analyzed. The mixture was swirled for 30 seconds and stored protected from light for 15 minutes before measurement. The activity was calculated as (A)_stock-A_sample)/A_stockWherein A is_stockEach profile A_sampleAbsorbance of the DPPH process solution and the liquid sample, respectively.

The table below shows the extraction stirs and the enhanced radical scavenging activity of the different beverage ingredients of the control group.

Watch 1

Compared with the extraction method of different beverage raw materials of a control group, the extraction method can improve the free radical scavenging activity of the liquid sample.

Variations and modifications to the above-described embodiments may become apparent to those skilled in the art from the disclosure and teachings of the above description. Therefore, the present invention is not limited to the specific embodiments disclosed and described above, and some modifications and variations of the present invention should fall within the scope of the claims of the present invention. Furthermore, although specific terms are employed herein, they are used in a generic and descriptive sense only and not for purposes of limitation.

Claims

1. A preparation method of nano-bubble extraction edible raw materials comprises the following steps:

preparing the gas and the solvent into fluid containing nano bubbles by a nano bubble generating device;

adding the fluid containing nanobubbles and the edible raw material into a reaction vessel;

mixing the edible raw material with the fluid containing the nano bubbles, wherein the reaction temperature is 0-99 ℃ and the reaction time is 2-10 minutes;

during the mixing reaction, ultrasonic energy is processed into the reaction vessel by an ultrasonic energy generator, and the ultrasonic energy is at least 10W/cm²,

Wherein the ultrasonic energy will burst the nanobubbles, increasing the collision of the nanobubble-containing fluid with the edible raw material, enhancing the extraction effect.

2. The method of claim 1, wherein the edible raw material comprises a food raw material, a beverage raw material, or a mixture thereof.

3. The method of claim 2, wherein the food material comprises a plant, vegetable, fruit, nut, or mixture thereof.

4. The method of claim 2, wherein the beverage material comprises coffee powder, American ginseng powder, Western tea, walnut powder, bean powder, or a mixture thereof.

5. The method of claim 1, wherein the gas comprises air, nitrogen, carbon dioxide, oxygen, hydrogen, or a mixture of any of the above.

6. The method of claim 1, wherein the solvent comprises ultrapure water, distilled water, mineral water, tap water, other solvents, or mixtures of any of the above.

7. The method of claim 1, wherein the nanobubbles have an average bubble diameter of 100nm to 250 nm.

8. The method of claim 1, wherein the nanobubbles have a concentration of at least 1 x10⁷Bubbles per mL.