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Preparing method and producing process of fresh corn cervi pantotrichum powder

A technology of velvet powder and fresh deer, which is applied in the functions of food ingredients, food science, food preservation, etc., to achieve the effects of shortening processing time, extending shelf life, and fast absorption

Inactive Publication Date: 2019-04-16
丁传波
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, for the velvet antler food market, there is no processing and preservation technology that can keep fresh velvet fresh without losing nutrients after processing, and can be easily carried, taken, absorbed quickly, and bioavailable. High, the present invention researches and proposes in view of the deficiencies in the prior art

Method used

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  • Preparing method and producing process of fresh corn cervi pantotrichum powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Contrast of active ingredients in fresh velvet velvet and fresh velvet velvet powder of embodiment 1

[0017] Element

Embodiment 2

[0019] The percentage by weight of the components of the fresh deer antler powder is: 100% of the fresh deer antler. Its preparation method comprises the following steps:

[0020] Step 1): Select fresh velvet antler with full juice, wash and slice for later use, the slice thickness is 3-5cm;

[0021] Step 2): put fresh velvet antler and water into the colloid mill according to the ratio of 1:5, and beat to obtain fresh velvet antler slurry;

[0022] Step 3): Pass the fresh velvet velvet slurry in step 2 through a homogenizer, the homogenization pressure is 0 MPa, and the homogenization times are 3 times to obtain the homogenized fresh velvet velvet slurry;

[0023] Step 4): Pass the fresh velvet slurry in step 3 through a high-pressure homogenizer with a homogenization pressure of 100 MPa to obtain fresh velvet slurry after high-pressure homogenization. The fresh velvet slurry is spray-dried at low temperature to obtain fresh velvet powder, which is then spray-dried The temp...

Embodiment 3

[0026] The weight percent of the components of the fresh velvet powder is: 70% of fresh velvet, 5% of water-soluble cellulose, more than 1% of corrective agent, 20% of non-dairy creamer, 2% of citric acid and 2% of plant polysaccharide. Its preparation method comprises the following steps:

[0027] Step 1): Select fresh velvet antler with full juice, wash and slice for later use, the slice thickness is 3-5cm;

[0028] Step 2): Water-soluble fiber, flavoring agent, non-dairy creamer, citric acid, plant polysaccharide and other components are added to water at a ratio of 1:8, and these components are first dissolved in water or stirred with water to form a uniform suspension Liquid, then put into the colloid mill together with fresh velvet antler, and beat;

[0029] Step 3): Pass the fresh antler slurry in step 2 through a homogenizer, the homogenization pressure is 10 MPa, and the number of homogenization is 2 times to obtain the homogenized fresh velvet slurry;

[0030] Step...

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Abstract

The invention relates to the field of traditional Chinese medicines, in particular to fresh corn cervi pantotrichum powder and a preparing method thereof. A fresh corn cervi pantotrichum tablet is prepared from one or more raw materials which include, by weight, 60-100% of fresh corn cervi pantotrichum powder, 0-10% of water-soluble cellulose, 0-1% or above of a flavoring agent, 0-40% of vegetablefat powder, 0-2% of citric acid, 0-10% of plant polysaccharides, 0-1% of magnesium sulfate and 0-1% of magnesium stearate, and then the fresh corn cervi pantotrichum powder is prepared through wateradding and grinding, homogenizing, spray-drying and other processes. The fresh corn cervi pantotrichum tablet has the advantages of being easy to carry, convenient to take, low in effective componentloss, rapid in absorption, high in bioavailability and the like.

Description

technical field [0001] The invention relates to the field of health food processing, in particular to a processing method of fresh deer antler powder. Background technique [0002] With the rapid development of my country's economy and the continuous improvement of people's living standards, people's demand for velvet health products has greatly increased. velvet contains a large amount of phospholipids, hormones, amino acids, proteins and trace elements. velvet has many important pharmacological activities, including Anti-tumor, anti-stress and anti-fatigue, anti-oxidation, immune regulation and liver protection, etc. Most of the deep-processed velvet products currently available on the market are products made by drying, baking or boiling. Heat-sensitive functional substances are easily destroyed, or the content of functional components is reduced, so that the effective components of velvet antler, such as polysaccharides, proteins, active enzyme polypeptides, and volatile c...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23L5/00A23L5/30A23L3/00
CPCA23L3/00A23V2002/00A23L5/00A23L5/30A23L33/00A23V2200/30A23V2250/5108A23V2250/032A23V2250/51A23V2300/10
Inventor 丁传波郑毅男刘文丛赵婷刘兴龙
Owner 丁传波