Enzyme effervescent tablet and preparation method thereof
An effervescent tablet and enzyme technology, applied in the field of livestock and poultry breeding, can solve the problems of inconvenient carrying, inability to completely digest animal oral food, unsatisfactory deodorizing effect, etc., and achieve easy carrying, suitable for popularization and use, and prevention of bacteria breeding effect
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Embodiment 1
[0030] The enzyme effervescent tablet of this embodiment is prepared from the following components by weight percentage: compound enzyme 15%, vitamin C 2%, green tea extract 15.8%, peppermint 0.2%, tartaric acid 15%, baking soda 25%, aspartame Sweet 2%, dextrin 15%, polyethylene glycol 2%, PVP 8%, the compound enzyme includes the following components: papain 1000u / g, bromelain 2000u / g, phytase 500u / g g, β-glucanase 3500u / g.
[0031] The preparation method of above-mentioned enzyme effervescent tablet is as follows:
[0032] (1) take each component by weight ratio;
[0033] (2) Pass the compound enzyme, vitamin C, acidic substance and aspartame through 80 mesh sieve respectively, and then add a part (according to the amount of compound enzyme, vitamin C, acidic substance and aspartame) of PVP, Mixing and granulation;
[0034] (3) Pass the green tea extract, peppermint, alkaline substance and dextrin through an 80-mesh sieve respectively, then add the remaining PVP, mix and g...
Embodiment 2
[0037] The present embodiment ferment effervescent tablet is prepared from the following components by weight percentage: compound enzyme 15%, vitamin C 0.5%, green tea extract 18%, peppermint 0.2%, tartaric acid 22.8%, baking soda 25%, a 1% Spartame, 15% dextrin, 0.5% polyethylene glycol, and 2% PVP. The compound enzyme includes the following components: papain 1000u / g, bromelain 2000u / g, phytase 500u / g, β-glucanase 3500u / g.
[0038] The preparation method is the same as in Example 1.
Embodiment 3
[0040] The enzyme effervescent tablet of this embodiment is prepared from the following components by weight percentage: 9.3% compound enzyme, 1.5% vitamin C, 20% green tea extract, 0.2% mint, 20% tartaric acid, 25% sodium bicarbonate, 2% Spartame, 15% dextrin, 2% polyethylene glycol, and 5% PVP. The compound enzyme includes the following components: papain 1000u / g, bromelain 2000u / g, phytase 500u / g, β-glucanase 3500u / g.
[0041] The preparation method is the same as in Example 1.
[0042] The materials involved in the embodiments of the present invention, unless otherwise specified, are commercially available products in the technical field of livestock and poultry breeding.
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