Plant composition with anti-allergy and soothing effects and preparation method and application thereof
A composition and plant technology, applied in the field of plant compositions with anti-allergic and soothing effects and the field of preparation thereof, can solve the problems of short duration of antipruritic effect, poor long-term antipruritic effect and the like
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example 1
[0047] Preparation example 1: Crush 10kg of egg shells, add 240L of water with a concentration of 36%, then add 24L of acetic acid with a concentration of 36%, keep it at 45°C for 1.5h, then let it stand at room temperature for 24h, filter, wash with water, and dry at 60°C for 1.5h , chopped, added 10L of sulfuric acid with a concentration of 20%, heated to 80°C for reflux extraction for 5 hours, added 3kg of calcium carbonate, filtered, spray-dried, and crushed to 1um to obtain hydrolyzed eggshell membranes.
preparation example 1-4
[0049] In Preparation Example 1-4, Acetobacter xylinum was selected from Shanghai Yansheng Industrial Co., Ltd., the product number is YS-J0512; Lactobacillus casei was selected from Shaanxi Guanshen Biotechnology Co., Ltd., model GC-010401; onion juice was selected from Qingdao Risheng Chang Food Ingredients Co., Ltd., model BRIX70.
[0050] Preparation Example 1: Grind white fungus, add onion juice and fermented bacteria, mix evenly, ferment at 35°C for 72 hours, centrifuge the fermented liquid at a speed of 8000r / min, take the supernatant, and inactivate it at high temperature to obtain white fungus Extract, the mass ratio of onion juice, fermentation bacteria and white fungus is 0.3:0.01:1, the fermentation bacteria are Acetobacter xylinum and Lactobacillus casei with a mass ratio of 1:0.2, the high temperature inactivation temperature is 120°C, and the inactivation time is 25min, the concentration of Acetobacter xylinum and Lactobacillus casei was 1.0×10 6 CFU / mL.
preparation example 2
[0051] Preparation example 2: crush white fungus, add onion juice and fermented bacteria, mix evenly, ferment at 40°C for 36 hours, centrifuge the fermented liquid at a speed of 9000r / min, take the supernatant, and inactivate it at high temperature to obtain white fungus The mass ratio of the extract, onion juice, fermenting bacteria and white fungus is 0.4:0.01:1, the fermenting bacteria are Acetobacter xylinum and Lactobacillus casei with a mass ratio of 1:0.3, the high temperature inactivation temperature is 122°C, and the inactivation time is 22min, the concentration of Acetobacter xylinum and Lactobacillus casei was 1.0×10 7 CFU / mL.
PUM
Login to View More Abstract
Description
Claims
Application Information
Login to View More 


