An ultrasound-assisted simulated digestion method of a milk protein active peptide and an application thereof in health foods, pertaining to the technical field of intensive processing of dairy products and preparation of health foods. The method firstly employs ultrasonic pretreatment of casein and β-lactoglobulin, followed by enzymatic hydrolysis with a protease to prepare casein and ρ-lactoglobulin polypeptide, and traces the activity of the polypeptide by simulating gastrointestinal digestion, and then simulates absorption by intestinal epithelial cells with Caco-2 cells, to characterize a highly active milk protein polypeptide digested by the gastrointestinal tract and absorbed by the Caco-2 cells simulating absorption by the inner wall of the small intestine. The method has identified five such highly active milk protein polypeptides.

An ultrasound-assisted simulated digestion method of a milk protein active peptide and an application thereof in health foods, pertaining to the technical field of intensive processing of dairy products and preparation of health foods. The method firstly employs ultrasonic pretreatment of casein and β-lactoglobulin, followed by enzymatic hydrolysis with a protease to prepare casein and ρ-lactoglobulin polypeptide, and traces the activity of the polypeptide by simulating gastrointestinal digestion, and then simulates absorption by intestinal epithelial cells with Caco-2 cells, to characterize a highly active milk protein polypeptide digested by the gastrointestinal tract and absorbed by the Caco-2 cells simulating absorption by the inner wall of the small intestine. The method has identified five such highly active milk protein polypeptides.

An ultrasonic-assisted heat press machine, includes a frame, a material tank, an extruder, an ultrasonic wave generator, and a heater. The material tank is disposed on the frame and includes a cavity for accommodating an oil-bearing raw material. The extruder is extended in the cavity. The ultrasonic wave generator is disposed on the frame and adjacent to the material tank. The heater is disposed on the frame and adjacent to the material tank. The heater is configured to produce heat to heat the cavity and the ultrasonic wave generator, and regulate the working frequency of the ultrasonic wave generator. When in use, the heater, the extruder, and the ultrasonic wave generator cooperate to separate oil from the oil-bearing raw material in the material tank.

An ultrasonic-assisted heat press machine, includes a frame, a material tank, an extruder, an ultrasonic wave generator, and a heater. The material tank is disposed on the frame and includes a cavity for accommodating an oil-bearing raw material. The extruder is extended in the cavity. The ultrasonic wave generator is disposed on the frame and adjacent to the material tank. The heater is disposed on the frame and adjacent to the material tank. The heater is configured to produce heat to heat the cavity and the ultrasonic wave generator, and regulate the working frequency of the ultrasonic wave generator. When in use, the heater, the extruder, and the ultrasonic wave generator cooperate to separate oil from the oil-bearing raw material in the material tank.

Provided herein are compositions with enhanced sweetness per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

Provided herein are compositions with enhanced sweetness per weight when compared to the sweetener carbohydrate or sweetener polyol component thereof, and methods for the preparation thereof.

A method of preparing a ginger water composition containing a ginger extract according to one embodiment of the present invention includes obtaining a ginger extract from a ginger root; mixing an organic solvent with the ginger extract; providing ultrasonic waves and obtaining a first solution; mixing water with the first solution; supplying heat and obtaining a second solution; and filtering the second solution.

A method of preparing a ginger water composition containing a ginger extract according to one embodiment of the present invention includes obtaining a ginger extract from a ginger root; mixing an organic solvent with the ginger extract; providing ultrasonic waves and obtaining a first solution; mixing water with the first solution; supplying heat and obtaining a second solution; and filtering the second solution.

The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.

The present invention refers to a method and an equipment for the extraction of compounds from grapes by means of ultrasound in vinification processes generated through a sonoplate coupled to the walls of the pipe/duct through which the crushed grapes flow. During this extraction the transfer of phenols responsible for color from the solid portion (skin) to the liquid portion after crushing the grapes takes place as a consequence of the phenomenon known as cavitation, which allows the breaking of the skin cells and makes the phenolic compounds responsible for the color available to the liquid medium to be integrated in said liquid medium enhancing wine color.