Enzyme Chinese medicinal ointment for treatment of infant eczema
A technology of rash enzyme and traditional Chinese medicine ointment, applied in the directions of drug combination, ointment delivery, pharmaceutical formulation, etc., can solve the problems of long treatment cycle and inability to achieve rapid radical cure, and achieve the effect of rapid radical cure and accelerated metabolism
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Embodiment 1
[0026] Weigh 10Kg of green plum, 15Kg of apple, 10Kg of orange, 3Kg of pineapple, 3Kg of kiwi, 1Kg of papaya, 2Kg of banana, 1Kg of muskmelon and 1Kg of cantaloupe. 3 After sterilizing at 40°C for 3 hours, chop it up and put it into a sterile fermenter, add 0.5Kg of yeast, 0.5Kg of lactic acid bacteria, and 5Kg of white sugar, seal it and store it at room temperature for 5 months, then 200 Mesh filtration, obtain fruit ferment liquid, gained fruit ferment liquid is carried out vacuum freeze-drying, the condition of vacuum freeze-drying is as follows: temperature is-60 ℃, and vacuum degree is-0.08MPa, and the time is 120 hours, and vacuum freeze-drying finishes, obtains Fruit enzyme powder.
[0027] Weigh 3Kg of purslane, 1Kg of garlic, 1Kg of scallion, 1Kg of ginger, 20Kg of tomato, 15Kg of red date, 5Kg of green vegetables, and 5Kg of broccoli. 3 After sterilizing at 40°C for 3 hours, chop it up and put it into a sterile fermenter, add 0.5Kg of cellulase, 0.5Kg of yeast, and...
Embodiment 2
[0031] Weigh 30Kg of green plum, 25Kg of apple, 20Kg of orange, 5Kg of pineapple, 5Kg of kiwi, 5Kg of papaya, 3Kg of banana, 3Kg of cantaloupe and 3Kg of cantaloupe. 3 After sterilizing at 40°C for 3 hours, chop it up and put it into a sterile fermenter, add 1.5Kg of yeast, 1.5Kg of lactic acid bacteria, and 10Kg of white sugar, seal it and store it at room temperature for 6 months, then 300 Mesh filtration, obtain fruit ferment liquid, gained fruit ferment liquid is carried out vacuum freeze-drying, the condition of vacuum freeze-drying is as follows: temperature is-40 ℃, and vacuum tightness is-0.06MPa, and time is 144 hours, and vacuum freeze-drying finishes, obtains final product Fruit enzyme powder.
[0032] Weigh 10Kg of purslane, 5Kg of garlic, 5Kg of scallion, 5Kg of ginger, 30Kg of tomato, 25Kg of red date, 10Kg of green vegetables, and 10Kg of broccoli. 3 After sterilizing at 40°C for 3 hours, chop it up and put it into a sterile fermenter, add 1.5Kg of cellulase, 1...
Embodiment 3
[0036] Weigh 20Kg of green plum, 20Kg of apple, 15Kg of orange, 4Kg of pineapple, 4Kg of kiwi, 3Kg of papaya, 2.5Kg of banana, 2Kg of muskmelon and 2Kg of cantaloupe. 3 After sterilizing at 40°C for 3 hours, chop it up and put it into a sterile fermenter, add 1Kg of yeast, 1Kg of lactic acid bacteria, and 8Kg of white sugar, seal it and store it at room temperature for 5.5 months, then filter with 250 mesh , to obtain fruit ferment liquid, the gained fruit ferment liquid is carried out vacuum freeze-drying, the condition of vacuum freeze-drying is as follows: temperature is-50 ℃, vacuum degree is-0.07MPa, time is 132 hours, vacuum freeze-drying finishes, obtains fruit ferment pink.
[0037] Weigh 8Kg of purslane, 3Kg of garlic, 3Kg of scallion, 3Kg of ginger, 25Kg of tomato, 20Kg of red date, 8Kg of green vegetables, and 8Kg of broccoli. 3 After sterilizing at 40°C for 3 hours, chop it up and put it into a sterile fermenter, add 1Kg of cellulase, 1Kg of yeast, and 8Kg of whit...
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