As a physical means and tool, ultrasonic extraction instrument can generate a series of close to special conditions in the medium of chemical reaction. This energy can not only stimulate or promote many chemical reactions, speed up chemical reactions, but also change some The direction of the chemical reaction, which produces some unexpected effects and miracles, is the ultrasonic extraction equipment.
In the food industry, ultrasonic extraction technology is an edge and cross-disciplinary technology, which has attracted extensive attention of scientific and technological workers in many countries.
1. Oil leaching：
Enhanced extraction of oil by ultrasonic field can significantly improve the leaching efficiency, improve oil quality, save raw materials, and increase the amount of oil extracted. Ultrasonic field can not only strengthen the leaching process of conventional fluids, but also enhance the extraction process of materials in supercritical state.
In the process of ultrasonic enhanced supercritical CO2 fluid extraction, wheat germ oil was extracted from wheat germ. After supercritical fluid extraction with ultrasonic field, the extraction rate of wheat germ oil was increased by about 10%, and the degradation of wheat germ oil was not caused.
2. Protein extraction
Ultrasonic extraction of protein also has a significant effect. Ultrasonic can not only pulverize the above-mentioned embryos in water, but also liquefy 80% of the protein, and can also extract the thermally unstable 7S protein component.
Ultrasonic treatment can improve the extraction rate of protein; 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.
Soybean pulp with different concentrations, heat-treated soybean pulp before grinding and the separated bean dregs are subjected to ultrasonic treatment. Compared with the untreated soybean slurry, the protein content in the soybean milk was significantly improved, and the increase range was 12%~20%.
3. Polysaccharide extraction：
Compared with the traditional process of ultrasonic polysaccharide extraction, ultrasonic enhanced extraction is simple, the extraction rate is high, and there is no material loss and no side reactions in the reaction process.
The extraction of fruit body polysaccharide of Flammulina velutipes can be enhanced by ultrasonic wave, which can increase the extraction rate of polysaccharide by 76.22%; the extraction rate of Tremella polysaccharide by ultrasonic hot water extraction is 5% higher than that of enzymatic method, and the extraction time is greatly shortened.
4. Natural spice extraction：
Ultrasound has a significant effect on the extraction rate. Ultrasonic strengthening of supercritical fluid has a significant effect on the extraction of capsaicin in (SSFE) peppers.
The results of ultrasonic extraction of valerian spice were compared with the results without ultrasonic extraction. The absorbance of the filtrate with ultrasonic wave was 12%~40% higher than that of the filtrate without ultrasonic wave.
5. Food Analysis：
Applications in food analysis, ultrasonic extraction is also used for pretreatment of food samples