Method for preparing foot bath liquid by pickled vegetable fermentation liquid

A technology of kimchi fermented liquid and foot bath liquid, which can be applied in dressing preparations, pharmaceutical formulas, cosmetic preparations, etc., can solve the problems of side effects, complicated process, expensive price, etc., and achieve rich natural nutrients, simple process, and non-toxic side effects

Active Publication Date: 2019-02-26
SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
View PDF9 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the finished foot baths purchased on the market with better quality are mostly made of Chinese herbal medicines, which are complicated in process and expensive, while the cheap foot baths are mostly formulated with complex chemical substances. may have side effects

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing foot bath liquid by pickled vegetable fermentation liquid
  • Method for preparing foot bath liquid by pickled vegetable fermentation liquid
  • Method for preparing foot bath liquid by pickled vegetable fermentation liquid

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The invention discloses a foot bath containing kimchi fermented liquid, which is obtained by processing industrial kimchi fermented liquid. Among them, the processing method is as follows:

[0027] (1) Fermentation is mature, and salinity is 10-15% salted vegetable water (the pickle fermented liquid after the industry produces pickle) is collected in the regulating sedimentation tank, after standing to settle, its supernatant is carried out coarse filtration, Coarse filter with a mesh diameter of 0.15mm and a mesh width of 0.25mm to remove large particles of suspended impurities and residual vegetable leaves.

[0028] (2) decolorizing and deodorizing the vegetable fermented liquid obtained by the coarse filtration of step (1), that is, adding chitosan of 0.01‰ (in the mass meter of the vegetable fermented liquid obtained by the strained filtration) to the fermented liquid for flocculation, Flocculate and settle for 100 min, take the supernatant, and then add 3% activat...

Embodiment 2

[0034] The invention discloses a foot bath liquid containing industrial kimchi fermented liquid. The foot bath liquid contains the liquid after processing the industrial pickled vegetable fermented liquid (ie, salting treatment liquid), component A and component B. In terms of mass percentage, the saline treatment solution is 85%, component A is 14%, and component B is 1%. The specific preparation method is as follows:

[0035] (1) Collect fermented and mature salted vegetable water with a salinity of 10-15% in the adjustment sedimentation tank, after standing for precipitation, coarse filter the supernatant, the diameter of the coarse filter mesh is 0.15mm, and the mesh is wide 0.25mm to remove large particles of suspended impurities and residual vegetable leaves.

[0036] (2) decolorize and deodorize the vegetable fermented liquid obtained by rough filtering in step (1), add chitosan of 0.02‰ (in terms of the mass of the vegetable fermented liquid obtained by coarse filtrat...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
transmittivityaaaaaaaaaa
Login to view more

Abstract

The invention belongs to the field of health products, and in particular, relates to a foot bath liquid containing industrial pickled vegetable fermentation liquid. The industrial pickled vegetable fermentation liquid is treated as a salinization treatment liquid, and a preparation method comprises the preparation steps: 1) carrying out precipitation and coarse filtration: collecting thoroughly fermented salinization vegetable water with the salinity of 10-15% into a regulation sedimentation tank, carrying out static precipitation, and carrying out coarse filtration of the supernatant, whereina coarse filtration screen pore diameter is 0.15 mm and the screen pore width is 0.25 mm; 2) carrying out decolorization and deodorization treatment; 3) carrying out physical and chemical tests and hygienic tests on the salinization treatment solution obtained in the step 2), and determining the salinity, acidity and pH value of the salinization treatment solution; and 4) according to the determined results, adding water to dilute and adjust the salinity of the salinization treatment solution, adjusting the pH value, and finally keeping the pH value at 4.2-5.0. The pickled vegetable fermentation saline is directly recycled, and the problem of wastewater treatment in pickled vegetable enterprises is solved; because the material is taken from natural plants, the foot bath liquid has no toxic or side effects, is rich in mineral substances and nutrient substances, and has the functions of activating blood circulation, moisturizing skin and the like.

Description

technical field [0001] The invention belongs to the field of health care products, and in particular relates to a method for preparing foot bath liquid by using kimchi fermented liquid. Background technique [0002] With the sharp increase in market demand, the scale of the kimchi industry is growing day by day, and the by-products produced by processing kimchi have also doubled. Salted vegetable fermentation liquid is the main by-product of pickle processing. During the salting process, under the action of high osmotic pressure and lactic acid bacteria fermentation, the vegetable juice continuously oozes out and slowly dissolves the added salt. During this period, various biochemical reactions occur, producing Lots of salted vegetable broth. A kimchi enterprise with an annual processing volume of 80,000 tons of vegetables produces 16,000 to 20,000 tons of vegetable fermentation liquid every year. Due to the recovery of salt from the salted vegetable fermentation liquid, th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9728A61K8/9794A61K8/9789A61Q19/10A61Q19/00A61Q17/00A61P17/00A61P31/04A61P31/10C11B9/02
CPCA61Q17/005A61Q19/00A61Q19/10A61K8/9728A61K8/9789A61K8/9794A61P17/00A61P31/04A61P31/10C11B9/027
Inventor 唐垚陈功李恒张其圣汪冬冬蔡地烽明建英
Owner SICHUAN DONGPO CHINESE PAOCAI IND TECH RES INST
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap