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Product Description

Ultrasonic extraction
In the food industry, ultrasonic extraction technology is a marginal and interdisciplinary technology, which has attracted the attention of many scientific and technological workers in many countries. [2]
Grease extraction
Ultrasonic field enhanced oil extraction can significantly increase the extraction efficiency, improve the quality of the oil, save raw materials, and increase the amount of oil extracted. Ultrasonic field can not only intensify the extraction process of substances by conventional fluids, but also intensify the extraction process of substances in the supercritical state.
In the process of ultrasonic-enhanced supercritical CO2 fluid extraction, wheat germ oil is extracted from malt germ. After supercritical fluid extraction with ultrasonic field, the extraction rate of wheat germ oil is increased by about 10% without causing degradation of wheat germ oil.
Protein extraction
Ultrasonic extraction of protein also has significant effects. Ultrasonic waves can not only crush the above-mentioned embryos in water, but also liquefy 80% of the proteins, and extract the thermally unstable 7S protein components.
Ultrasonic treatment can increase the protein extraction rate; ultrasonic treatment can also increase the separation temperature of the slurry and reduce the viscosity of the slurry, which can be used to directly produce high-protein soy milk products.
The soybean slurry of different concentrations, the heat-treated soybean slurry before grinding and the separated bean dregs are subjected to ultrasonic treatment. Compared with the untreated soybean slurry, the protein content of the soybean milk after ultrasonic treatment has been significantly increased, and the increase range is 12%-20%.