WO2013097087A1

WO2013097087A1 - Ultrasonic emulsification method and apparatus for replacing clouding agents

Info

Publication number: WO2013097087A1
Application number: PCT/CN2011/084721
Authority: WO
Inventors: 黄育斌
Original assignee: Huang Yubin
Priority date: 2011-12-27
Filing date: 2011-12-27
Publication date: 2013-07-04

Abstract

Disclosed are an ultrasonic emulsification method for a product (6) formed by mixing water and oil and a processing apparatus for realizing the method. The method comprises the following steps: converting a power supply (1) into a power supply with a frequency of 15-1000 kHz; supplying electric energy with the frequency to a transducer element (3); the transducer element (3) converting the electric energy with the frequency of 15-1000 kHz into mechanical vibration energy; transmitting through a coupling element (4) the mechanical vibration energy to a transmitting head (5); and transmitting ultrasonic energy to the product (6) formed by mixing water and oil using the transmitting head (5). The apparatus comprises a power supply converter (2), a transducer element (3), a coupling element (4) and a transmitting head (5).

Description

Ultrasonic emulsification method and equipment instead of clouding agent

[0001] The present invention relates to a water and oil mixed product processing method and processing apparatus, and more particularly to a method of ultrasonic emulsification of a product in which water and oil are mixed, and a processing apparatus for carrying out the method.

Background technique

[0002] A clouding agent, also known as a turbidity agent, an opacifier or a turbidity agent, is a food additive commonly used in beverages. It is mainly used in beverages and dairy products, as well as in ice cream, juice, jam, and concentrated fructose. It is also used in products such as healthy foods and probiotics. Its main purpose is to emulsify the water and oil mixed products, avoid the oil moisture layer, and make the skin feel more uniform and improve the taste of the food. The clouding agent is generally prepared by adding and mixing various substances such as water, palm oil, emulsifier, and emulsion stabilizer. Due to the high price of cloud-forming agents, some unscrupulous businessmen in Taiwan used plasticizers instead of palm oil in cloud-based agents to make huge profits. A plasticizer is a toxic chemical that is strictly prohibited for use in food. If it is eaten for a long time, it may cause abnormalities in the reproductive system and even cause teratogenicity and cancer. 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 the emulsifier and emulsion stabilizer are also chemical compounds. When the intake is excessive, it may cause metabolic disorders, causing diarrhea, dizziness, etc. Caused by chronic diseases, this kind of harm is especially serious for the elderly, children, pregnant women and other special people.

Summary of the invention

[0003] In view of the deficiencies in the prior art, the present invention provides a method for ultrasonically emulsifying a product in which water and oil are mixed without adding a clouding agent to avoid an oil moisture layer, more uniform perception, and improved food taste. Method and equipment.

[0004] A method of ultrasonic emulsification instead of a clouding agent, comprising the following steps:

(A) converting the power source into a power source with a frequency of 15 kHz to 1000 kHz, and supplying the power of the frequency to the transducer element;

(B) The transducer element converts electrical energy at a frequency of 15 kHz to 1000 kHz into mechanical vibrational energy;

(C) transmitting mechanical vibration energy to the transmitting head through the coupling element;

(D) The ultrasonic energy is emitted into the product of water and oil mixing through the emitter.

[0005] An ultrasonic emulsification apparatus for replacing a clouding agent, comprising: a power converter, a transducing element, a coupling element, and a transmitting head, wherein the power converter converts the power source into a power source having a frequency of 15 kHz to 1000 kHz A transducing element is provided that converts electrical energy into mechanical vibration energy that is transmitted to the transmitting head through the coupling element.

[0006] using the ultrasonic emulsification method instead of the clouding agent, combined with the ultrasonic emulsification device instead of the clouding agent to treat the water and oil mixed products, the average droplet size of the emulsion is small, and the minimum is 0.5-0.2μηι, even up to Ο.ΐμηι, corresponding to the droplets floating 2cm for about 2000-5000 hours, the liquid emulsification stability time can reach Instruction manual

4000-8000 hours, this will meet the requirements and effects of not adding the clouding agent but satisfying the shelf life of the general emulsified beverage for half a year to one year.

DRAWINGS

1 is a schematic structural view of an ultrasonic emulsification apparatus of the present invention.

[0008] In the figure, 1. Power supply, 2. Power converter, 3. Transducing element, 4. Coupling element, 5. Transmitter, 6. Water and oil mixed product.

detailed description

[0009] Ultrasonic emulsification technology is one of the methods. The phacoemulsification technology realizes the mixing effect of "oil-in-water" emulsification, "water-oil-in-oil" emulsification, "dispersed phase" and "continuous" phase by the "cavitation effect" of ultrasonic waves to achieve the effect of producing emulsion. However, the conventional ultrasonic emulsification technique results in an emulsion having an average droplet size of 1 ΙΟμηι, which is inferior in stability and sometimes requires an external emulsion stabilizer to be stabilized. Using the Stokes equation (the formula for the sedimentation velocity of emulsion droplets) _V = 2r2( p 2- P l)g/9 n (where v is the sedimentation velocity of the droplet, r is the radius of the droplet of the dispersed phase, P 2, pi is the density of the dispersed phase and the dispersion medium, n is the viscosity of the dispersion medium), and the speed of the sedimentation is proportional to the square of the radius of the droplet. In order to improve the stability of the emulsion, the droplets of the dispersed phase must be sufficiently small. . Through experiments, when the average droplet size of the common beverage emulsion is ΙΟμηι, the time for the droplet to float 2cm is about 1 hour. When the droplet size is Ιμηι, the time for the droplet to float 2cm is extended by one hundred times to 100. hour. Therefore, in order to achieve the effect without using an emulsifier, an emulsion stabilizer or the like as an active ingredient in the clouding agent, it is necessary to treat the average size of the emulsion droplets obtained by the phacoemulsification method as small as possible, and the smaller the stable.

[0010] The device is provided with a plurality of gear positions of different power levels. When used in fast food restaurants such as fast food restaurants, coffee houses, hot and cold drinks shops, etc., the lower frequency (below 20 kHz) can be used to make the droplet size of the prepared emulsified product less than 5μηι, and the stability is guaranteed for more than 4 hours. It can be used for filling beverages or other products that need to be stored for a long time (such as cosmetics), and can use higher frequency (100kHz - 1000 kHz), so that the droplets are less than 0.2μηι, which can make emulsion stability Guaranteed for more than 8000 hours, meet the shelf life requirements of the general product for half a year to one year. Thereby, the effect of adding a clouding agent to the food in an ultrasonic physical manner is achieved.

[0011] Embodiment: An ultrasonic emulsification device for filling a beverage, using an ultrasonic vibration source, converting a power supply of a power supply of 50 Hz to a high-frequency 100 kHz power supply 1 through a power converter 2, and supplying the ultrasonic transducer element 3; through the transducer element 3, the high-frequency electrical energy is converted into mechanical vibration energy, and through the coupling element 4, the transducer element 3 and the emitter head 5 are coupled, and the mechanical vibration energy of the transducer element is transmitted to the emitter head 5, and finally The ultrasonic energy is emitted by the emitter 5 to the oil (or flavor, sesame oil, etc.) and the water mixed (1: 50) of liquid (250 ml) 6 for 60-120 seconds (if the volume of the liquid increases, the time is appropriately extended) Ultrasonic emulsification, the droplet size of the emulsified product made of liquid is smaller than Instruction manual

0.2μηι, stability can be guaranteed for more than 8000 hours, to meet the shelf life of the product for half a year to one year, to replace the role of clouding agent.

Claims

Claim

1. A method of ultrasonic emulsification instead of a clouding agent, comprising the following steps:

(A) converting the power source into a power source with a frequency of 15 kHz to 1000 kHz, and supplying the power of the frequency to the transducer element; (B) the transducer element converting electrical energy having a frequency of 15 kHz to 1000 kHz into mechanical vibration energy;

2. An ultrasonic emulsification apparatus instead of a clouding agent, comprising: a power converter, a transducing element, a coupling element and a transmitting head, wherein the power converter converts the power source into a power supply with a frequency of 15 kHz to 1000 kHz A transducer element that converts electrical energy into mechanical vibration energy that is transmitted to the emitter through the coupling element.