Enzyme prevention and treatment ointment for chilblain
An enzyme, frostbite technology
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Embodiment 1
[0038] Weigh jujube 15Kg, kiwi fruit 10Kg, fresh jujube 10Kg, grape 10Kg, orange 10Kg, apple 5Kg, pineapple 3Kg, garlic 3Kg, scallion 3Kg, ginger 3Kg, wash, and place in an ozone concentration of 40mg / m 3 , sterilized at 40°C for 3 hours, chopped and placed in a sterile fermenter, adding 0.5Kg of yeast, 0.5Kg of lactic acid bacteria, and 5Kg of white sugar, sealed and stored at room temperature for 6 months, 200 Mesh filtration, to obtain the enzyme solution, the enzyme solution is subjected to vacuum freeze-drying, the vacuum freeze-drying temperature is -60 ℃, the vacuum degree is 5KPa, the time is 120 hours, and the vacuum freeze-drying is completed to obtain the enzyme powder.
[0039]Weigh and mix Schisandra 1g, Patchouli 3g, Bletilla striata 5g, Sophora flavescens 1g, Comfrey 3g, Cassia bark 5g, Polygonum cuspidatum 5g, Gardenia 3g, Angelica 3g, Scutellaria baicalensis 2g, Rubia 5g, wash and sterilize under high temperature and high pressure, The sterilization temperatur...
Embodiment 2
[0041] Weigh 25Kg jujube, 25Kg kiwi fruit, 15Kg fresh jujube, 15Kg grape, 20Kg orange, 15Kg apple, 5Kg pineapple, 5Kg garlic, 5Kg scallion, and 5Kg ginger, wash and store in an ozone concentration of 50mg / m 3 , sterilized at 50°C for 2 hours, chopped and placed in a sterile fermenter, adding 1.5Kg of yeast, 1.5Kg of lactic acid bacteria, and 15Kg of white sugar, sealed and stored at room temperature for 8 months, 300 Mesh filtration, to obtain the enzyme solution, the enzyme solution is vacuum freeze-dried, the vacuum freeze-drying temperature is -40 ° C, the vacuum degree is 10KPa, and the time is 144 hours. After the vacuum freeze-drying is completed, the enzyme powder is obtained.
[0042] Weigh and mix Schisandra 5g, Patchouli 5g, Bletilla striata 15g, Sophora flavescens 5g, Comfrey 9g, Cinnamon 15g, Polygonum cuspidatum 15g, Gardenia 9g, Angelica 5g, Scutellaria baicalensis 6g, Rubia 15g, wash and sterilize under high temperature and high pressure, The sterilization tempe...
Embodiment 3
[0044] Weigh jujube 20Kg, kiwi fruit 15Kg, fresh jujube 13Kg, grape 13Kg, orange 15Kg, apple 10Kg, pineapple 4Kg, garlic 4Kg, scallion 4Kg, ginger 4Kg, wash and store in an ozone concentration of 45mg / m 3 , sterilized at 45°C for 2.5 hours, chopped and placed in a sterile fermenter, adding 1Kg of yeast, 1Kg of lactic acid bacteria, and 10Kg of white sugar, sealed and stored at room temperature for 7 months, then filtered through 250 mesh , to obtain ferment liquid, ferment liquid is carried out vacuum freeze-drying, and vacuum freeze-drying temperature is -50 ℃, and vacuum degree is 7KPa, and time is 132 hours, and vacuum freeze-drying is finished, promptly obtains ferment powder.
[0045] Weigh and mix Schisandra 3g, Patchouli 4g, Bletilla striata 12g, Sophora flavescens 3g, Comfrey 6g, Cinnamon 12g, Polygonum cuspidatum 12g, Gardenia 6g, Angelica 4g, Scutellaria baicalensis 3g, Rubia 12g, wash and sterilize under high temperature and high pressure, The sterilization temperat...
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