CN110367427B - System and method for adjusting hydrogen dissolving amount of beverage through temperature-ultrasonic cooperation - Google Patents
System and method for adjusting hydrogen dissolving amount of beverage through temperature-ultrasonic cooperation Download PDFInfo
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- CN110367427B CN110367427B CN201910595778.4A CN201910595778A CN110367427B CN 110367427 B CN110367427 B CN 110367427B CN 201910595778 A CN201910595778 A CN 201910595778A CN 110367427 B CN110367427 B CN 110367427B
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- 238000000034 method Methods 0.000 title claims abstract description 13
- 125000004435 hydrogen atom Chemical class [H]* 0.000 title 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims abstract description 91
- 150000002431 hydrogen Chemical class 0.000 claims abstract description 43
- 238000002347 injection Methods 0.000 claims abstract description 15
- 239000007924 injection Substances 0.000 claims abstract description 15
- 238000009792 diffusion process Methods 0.000 claims abstract description 10
- 238000002604 ultrasonography Methods 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 5
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- 230000001105 regulatory effect Effects 0.000 claims description 3
- QNILTEGFHQSKFF-UHFFFAOYSA-N n-propan-2-ylprop-2-enamide Chemical compound CC(C)NC(=O)C=C QNILTEGFHQSKFF-UHFFFAOYSA-N 0.000 claims 1
- 235000020510 functional beverage Nutrition 0.000 abstract description 2
- 235000015203 fruit juice Nutrition 0.000 description 17
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E60/00—Enabling technologies; Technologies with a potential or indirect contribution to GHG emissions mitigation
- Y02E60/30—Hydrogen technology
- Y02E60/36—Hydrogen production from non-carbon containing sources, e.g. by water electrolysis
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
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- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a system and a method for adjusting the hydrogen dissolving amount of a beverage through temperature-ultrasonic cooperation, belonging to the technical field of functional beverage processing. The method specifically comprises the following steps: arranging a system for adjusting the hydrogen dissolving amount of the beverage through temperature-ultrasonic synergy in the beverage, starting a hydrogen injection device, and reducing the temperature in the beverage to 0-32 ℃; starting ultrasound, controlling the longitudinal diffusion frequency of the ultrasonic to be 600 KHz-2 MHz, and dissolving hydrogen in the beverage liquid; and when the hydrogen dissolving degree of the beverage reaches 3-6%, raising the temperature of the container to 32-40 ℃, closing the ultrasonic and hydrogen injection device, and leading out the hydrogen-rich beverage for filling. The scheme is convenient, controllable, intelligent and efficient.
Description
Technical Field
The invention belongs to the technical field of functional beverage processing, and particularly relates to a system and a method for adjusting the hydrogen dissolving amount of a beverage through temperature-ultrasonic cooperation.
Background
The japanese scientist Shigeo Ohta et al first discovered the selective antioxidant ability of hydrogen and used for treating cerebral ischemia reperfusion injury (2007), and the academia began to strive for research on the human action mechanism and application means of hydrogen. Research papers on hydrogen gas to date have been as many as 10 3 Many findings show that hydrogen as a bioactive molecule has the characteristics of strong penetrating power and high diffusion speed, and can rapidly enter any part of an organism to play the functions of oxidation resistance, inflammation resistance, apoptosis resistance and the like. Ring (C)Environmental pollution causes a large amount of malignant free radicals in human bodies, which causes tissue cell damage, body aging and disease aggravation to the human bodies, hydrogen can effectively remove high-concentration free radicals, and the hydrogen is more effective and nontoxic compared with other common food-grade antioxidants (such as vitamin C, polyphenol substances and the like), and even has stronger prevention and treatment functions on physiological diseases such as hypertension, diabetes, constipation, dermatitis, cancer and the like caused by the free radicals.
To date, the most common applications of hydrogen gas are hydrogen-rich water (also known as plain water, i.e., hydrogen-rich water) and some hydrogen-rich beverages. However, the existing hydrogen-rich beverage has obvious limitation, particularly the amount of dissolved hydrogen is generally lower than 1-2 ppm, and hydrogen charging and high-pressure solubilization steps are often required, so that a large amount of hydrogen cost and energy consumption are consumed, and the waste is serious. Therefore, a convenient and controllable hydrogen dissolving system and a convenient and controllable hydrogen dissolving method are urgently needed, the effects of enriching hydrogen and stably retaining the hydrogen in the beverage can be met, and the hydrogen dissolving amount of the beverage can be intelligently regulated and controlled according to actual requirements.
Disclosure of Invention
In order to solve the problems, the invention discloses a system and a method for adjusting the hydrogen dissolving amount of a beverage by temperature-ultrasound coordination, which specifically comprise the following steps:
(1) arranging a system for adjusting the hydrogen dissolving amount of the beverage through temperature-ultrasonic synergy in the beverage, starting a hydrogen injection device, and reducing the temperature in the beverage to 0-32 ℃; starting ultrasonic wave, controlling the longitudinal diffusion frequency to be 600 KHz-2 MHz, and dissolving hydrogen in the beverage liquid.
(2) And when the hydrogen dissolving degree of the beverage reaches 3-6%, raising the temperature of the container to 32-40 ℃, closing the ultrasonic and hydrogen injection device, and guiding out the hydrogen-rich beverage for filling.
The system comprises a hydrogen injection device for injecting hydrogen into a beverage, a temperature response type microporous membrane wrapping an outlet of the hydrogen injection device, a temperature sensor for detecting the temperature response type microporous membrane, a detector arranged in the beverage and used for detecting the hydrogen dissolved in the beverage, and a controller for regulating and feeding back the injected hydrogen according to the temperature and the hydrogen dissolved amount.
Further, the temperature response type microporous membrane is prepared by blending natural fibers and poly N-isopropyl acryloyl (PNIPPAm).
Further, the hydrogen filling device is a hydrogen filling generator or a hydrogen filling conduit.
Compared with the prior art, the invention has the beneficial effects that: in the prior art, the charged hydrogen is forced to be simply mixed with water in a high-pressure mode, so that the hydrogen dissolved under local high pressure is easy to dissipate, the overall dissolution rate is low (< 2%), the system is uneven and unstable, and the temperature-ultrasonic synergistic method established by the invention can ensure that the hydrogen exists in water uniformly and stably in an over-saturated mode (3-6%); in addition, the preparation method of the invention has large hydrogen dissolving capacity, the volume size (micron level) of the hydrogen bubbles is far smaller than that of the prior art (the hydrogen bubbles can be seen by macroscopic eyes, namely millimeter level), and the preparation method is easier to play a role of eliminating malignant free radicals when entering organ cells in a human body for a long time. In a word, this scheme is convenient controllable, intelligence is high-efficient, and the product effect is good.
Drawings
FIG. 1 is a flow chart of a system for adjusting the hydrogen dissolving amount of a beverage by using temperature-ultrasound cooperation.
Detailed Description
A method for adjusting hydrogen dissolving amount of a beverage in a temperature-ultrasonic cooperation mode is characterized in that a system for adjusting the hydrogen dissolving amount of the beverage in the temperature-ultrasonic cooperation mode is arranged in the beverage, a hydrogen injection device is started, and the temperature in the beverage is reduced to 0-32 ℃; starting ultrasonic wave, controlling the longitudinal diffusion frequency to be 600 KHz-2 MHz, and dissolving hydrogen in the beverage liquid. And when the hydrogen dissolving degree of the beverage reaches 3-6%, raising the temperature of the container to 32-40 ℃, closing the ultrasonic and hydrogen injection device, and leading out the hydrogen-rich beverage for filling. Fig. 1 is a flow chart of a system for adjusting hydrogen dissolving amount of a beverage by using temperature-ultrasonic cooperation according to the present invention, and the system comprises a hydrogen injection device for injecting hydrogen into the beverage, a temperature response type microporous membrane wrapping an outlet of the hydrogen injection device, a temperature sensor for detecting the temperature response type microporous membrane, a detector arranged in the beverage for detecting the hydrogen dissolving amount of the beverage, and a controller for performing regulation feedback on the injected hydrogen according to temperature and the hydrogen dissolving amount.
The temperature response type microporous membrane is prepared by blending natural fibers and poly N-isopropyl acryloyl (PNIPPAm). The temperature is reduced during hydrogen enrichment, and on one hand, the low temperature is beneficial to improving the solubility of gas in water; on the other hand, as the temperature of the system is lower than 32 ℃, the PNIPPAm polymer chain is hydrated and expanded due to the strong hydrogen bond interaction of amide bonds and water molecules, and hydrogen enriched in the membrane is gradually released into the liquid. Meanwhile, an ultrasonic effect is exerted in the longitudinal diffusion direction, so that cavitation oscillation is performed to promote generation and dissolution of hydrogen bubbles, then when the amount of dissolved hydrogen reaches a certain requirement (3-6%), the temperature is raised to 32-40 ℃, PNIPPAm polymer chain segments shrink violently due to the increase of non-polarity between chains, the ultrasonic is turned off, and the hydrogen dissolving process is stopped.
The present invention is described in detail below with reference to examples, which are provided for illustrative purposes and are not intended to limit the scope of the present invention.
All the raw materials used in the following examples are commercially available general products, and the production equipment used for processing is a self-designed temperature-ultrasonic synergistic regulation beverage hydrogen dissolving and feedback system.
Example 1:
the system for adjusting the hydrogen dissolving amount of the beverage in cooperation with temperature and ultrasound is arranged in the degassed fruit juice, the hydrogen generator is started, the temperature in the degassed fruit juice is reduced to 20 ℃, the ultrasound is started, the longitudinal diffusion frequency of the hydrogen generator is controlled to be 600KHz, the pore channel of the temperature response type microporous membrane expands and oscillates to release micro-nano hydrogen, and the hydrogen is dissolved in the fruit juice. And when the hydrogen content in the fruit juice reaches 3 percent, raising the temperature of the system to 32 ℃, closing the ultrasonic and hydrogen generator, and guiding out the hydrogen-rich fruit juice for filling.
Adding a hydrophobic dye rhodamine 6G into the prepared hydrogen-rich fruit juice to reversely mark hydrogen, and observing distribution in an ultrahigh-resolution confocal laser microscope; and doping nano fluorescent cadmium sulfide quantum dots in the hydrogen-rich fruit juice phase, and further observing distribution. The results show that: the hydrogen is densely distributed in the fruit juice, and the pore diameter of the bubbles is 2-15 μm.
Example 2:
the system for adjusting the hydrogen dissolving amount of the beverage by temperature-ultrasound cooperation is arranged in the degassed milk, the hydrogen generator is started, the temperature in the degassed milk is reduced to 10 ℃, the ultrasound is started, the longitudinal diffusion frequency of the degassed milk is controlled to be 1MHz, the pore channel of the temperature response type microporous membrane expands and oscillates to release the micro-nano hydrogen, and the hydrogen is dissolved in the milk. When the content of dissolved hydrogen in the milk reaches 4%, raising the temperature of the system to 32 ℃, closing the ultrasonic and hydrogen generator, and guiding out the hydrogen-rich milk for filling.
Adding a hydrophobic dye rhodamine 6G into the prepared hydrogen-rich milk to reversely mark hydrogen, and observing distribution in an ultrahigh-resolution confocal laser microscope; and doping nano fluorescent cadmium sulfide quantum dots in the hydrogen-rich milk phase, and further observing distribution. The results show that: the hydrogen is densely distributed in the milk, and the pore diameter of the bubbles is 2-15 μm.
Example 3:
the system for adjusting the hydrogen dissolving amount of the beverage in cooperation with temperature and ultrasound is arranged in degassed water, a hydrogen charging conduit is opened, the temperature in the degassed water is reduced to 0 ℃, ultrasound is started, the longitudinal diffusion frequency of the system is controlled to be 1MHz, a pore channel of a temperature response type microporous membrane expands and oscillates to release micro-nano hydrogen, and the hydrogen is dissolved in the water. And when the hydrogen dissolving degree of 6% in the water is reached, raising the temperature of the system to 32 ℃, closing the ultrasonic and hydrogen filling conduits, and leading out the hydrogen-rich water for filling.
Adding the prepared hydrogen-rich water into hydrophobic dye rhodamine 6G to reversely mark hydrogen, and observing distribution in an ultrahigh-resolution confocal laser microscope; and doping nano fluorescent cadmium sulfide quantum dots in the hydrogen-rich aqueous phase, and further observing distribution. The results show that: the hydrogen is densely distributed in the water, and the pore diameter of the bubbles is 2-15 μm.
Example 4:
the system for adjusting the hydrogen dissolving amount of the beverage by temperature-ultrasonic cooperation is arranged in the degassed fruit juice, a hydrogen generator/hydrogen filling conduit is started, the temperature in the degassed fruit juice is reduced to 32 ℃, the ultrasonic is started, the longitudinal diffusion frequency of the degassed fruit juice is controlled to be 2MHz, a pore channel of a temperature response type microporous membrane is expanded and oscillated to release micro-nano hydrogen, and the hydrogen is dissolved in the fruit juice. And when the hydrogen content in the fruit juice reaches 5 percent, raising the temperature of the system to 40 ℃, closing the ultrasonic and hydrogen filling guide pipes, and guiding out the hydrogen-rich fruit juice for filling.
Adding a hydrophobic dye rhodamine 6G into the prepared hydrogen-rich fruit juice to reversely mark hydrogen, and observing distribution in an ultrahigh-resolution confocal laser microscope; and doping nano fluorescent cadmium sulfide quantum dots in the hydrogen-rich fruit juice phase, and further observing distribution. The results show that: the hydrogen is densely distributed in the fruit juice, and the pore diameter of the bubbles is 2-15 μm.
In conclusion, the above general description and specific examples have been given for the purpose of describing the invention in detail, but it will be apparent to those skilled in the art that modifications and improvements can be made in the food grade elastic membrane system, membrane topology and beverage preparation of the present invention, and all such modifications and improvements are intended to be within the scope of the invention.
Claims (2)
1. A method for adjusting the hydrogen dissolving amount of a beverage by temperature-ultrasonic synergy is characterized in that: the method comprises the following steps:
(1) arranging a system for adjusting the hydrogen dissolving amount of the beverage by temperature-ultrasonic synergy in the beverage, starting a hydrogen injection device, and reducing the temperature in the beverage to 0-20 ℃; starting ultrasound, controlling the longitudinal diffusion frequency of the ultrasonic to be 600 KHz-2 MHz, and dissolving hydrogen in the beverage liquid;
(2) when the hydrogen dissolving degree in the beverage reaches 3-6%, raising the temperature of the container to 32-40 ℃, closing the ultrasonic and hydrogen injection device, and guiding out the hydrogen-rich beverage for filling;
the system for adjusting the hydrogen dissolving amount of the beverage in a temperature-ultrasonic cooperation mode comprises a hydrogen injection device for injecting hydrogen into the beverage, a temperature response type microporous membrane wrapping an outlet of the hydrogen injection device, a temperature sensor for detecting the temperature response type microporous membrane, a detector arranged in the beverage and used for detecting the hydrogen dissolving amount of the beverage, and a controller for regulating and feeding back the injected hydrogen according to the temperature and the hydrogen dissolving amount;
the temperature response type microporous membrane is prepared by blending natural fibers and poly N-isopropyl acrylamide.
2. The method of claim 1, wherein the hydrogen injection device is a hydrogen charging generator or a hydrogen charging conduit.
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| WO2017177823A1 (en) * | 2016-04-11 | 2017-10-19 | 沈丽 | Hydrogen-containing beverage and preparation method therefor |
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| JP5203563B2 (en) * | 2005-11-08 | 2013-06-05 | 株式会社東芝 | Membrane filtration system |
| TWM503408U (en) * | 2015-03-09 | 2015-06-21 | 林信湧 | Hydrogen rich water generator |
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| CN105152131A (en) * | 2015-09-30 | 2015-12-16 | 林建凌 | Hydrogen generating and hydrogen dissolving device and hydrogen dissolving and hydrogen generating method |
| WO2017084605A1 (en) * | 2015-11-17 | 2017-05-26 | 上海纳诺巴伯纳米科技有限公司 | Preparation device and preparation method for supersaturated hydrogen solution |
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