Composition containing phyllanthus emblica linn as well as preparation method and use of composition
A Yunnan olive and composition technology, which is applied in the field of edible or medicinal compositions, can solve the problems of gastric irritation and sour taste of Yunnan olive powder, and achieve the effects of nourishing yin and stomach, lubricating taste and mild nature
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preparation example Construction
[0052] In the present invention, the present invention also provides the preparation method of the composition containing Yunnan olive, which includes the following processes: A) the preparation process of Yunnan olive powder, B) the preparation process of dendrobium powder, C) the preparation process of licorice powder, and D) the process of uniformly mixing the Yunnan olive powder, dendrobium powder and licorice powder.
[0053] In the present invention, the Yunnan olive powder is preferably prepared by freeze-drying. Preferably, the preparation process of the described Yunnan olive powder comprises the following steps:
[0054] (1) pre-freezing the Yunnan olive fruit, the pre-freezing temperature is -80°C to -40°C, and the pre-freezing time is 2-5h, and the pre-frozen Yunnan olive fruit is obtained;
[0055](2) Place the pre-frozen Yunnan olive fruit at -10°C to -40°C and freeze-dry at a vacuum degree of 30-150Pa for 38-45 hours to obtain a dried Yunnan olive fruit;
[00...
preparation example 1
[0079] (1) Soak the mature, complete, non-rotten and non-mildewed Yunnan olive fruit with 0.05wt% aqueous hydrogen peroxide solution for 15 minutes, rinse with clear water, remove the pits with a pitting machine, slice them, place them in a vacuum freeze dryer, Pre-freeze at -40°C for 4 hours;
[0080] (2) placing the pre-frozen Yunnan olive fruit obtained in step (1) at -25°C and 50 Pa for 40 hours to obtain a dried Yunnan olive product;
[0081] (3) Place the dried Yunnan olive product in a low-temperature ultrafine pulverizer, and ultrafinely pulverize it at -10°C until D50 is about 10 microns, and obtain Yunnan olive powder A.
preparation example 2
[0083] (1) Soak the mature, complete, non-rotten and non-mildewed Yunnan olive fruit with 0.1wt% aqueous hydrogen peroxide solution for 10 minutes, rinse with clear water, remove the pits with a pitting machine, slice them, and place them in a vacuum freeze dryer. Pre-freeze at -60°C for 3 hours;
[0084] (2) placing the pre-frozen Yunnan olive fruit obtained in step (1) at -25°C and 50 Pa for 42 hours to obtain a dried Yunnan olive product;
[0085] (3) Place the dried Yunnan olive product in a low-temperature ultrafine pulverizer, and ultrafinely pulverize it at -15°C until D50 is about 10 microns to obtain Yunnan olive powder B.
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