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41 results about "Acid Jelly" patented technology

Acid Jelly gel is used for: Restoring and maintaining normal vaginal acidity. Acid Jelly gel is a buffered vaginal acid jelly. It works by maintaining the pH (acidity) in the vagina through its buffer action. Some medical conditions may interact with Acid Jelly gel. Tell your doctor or pharmacist if ...

Polylactic acid-glycolic acid copolymer particle bracket for injection and manufacturing method thereof

InactiveCN102198290AImprove adhesionMinimize BottlenecksSurgeryProsthesisAdjuvantAntibiotic Y
The invention discloses a polylactic acid-glycolic acid copolymer particle bracket for injection and a manufacturing method thereof. The polylactic acid-glycolic acid copolymer particle bracket for injection comprises the following components in parts by weight: 0.8-1 part of biodegradable polymer composed of polylactic acid and glycolic acid and 3 parts of temperature-sensitive adjuvant. After the copolymer particle bracket disclosed by the invention is injected into a human body, a microenvironment bracket beneficial to the growth of tissue cells is formed in the body, thereby being very favorable for cells to exchange oxygen, provide nutrient substances and discharge wastes; and in a shorter time, the particle bracket can be completely degraded biologically to finally become carbon dioxide and water to be naturally discharged out of the body. In the invention, the used raw materials and metabolic products are harmless and nontoxic to the human body; the particle bracket is in a liquid state before injection and becomes a jelly state due to the temperature change after being injected into the human body, thereby being very convenient for a plastic part needing a fixed shape; andthe bracket disclosed by the invention has the action of carrying antibiotics and does not need additional administration of antibiotics in the treatment process.
Owner:嘉兴天源药业有限公司

Method of manufacturing enteric seamless soft capsule

An object is to provide a method of manufacturing a seamless soft capsule that is enteric and excellent in formulation properties. An enteric seamless soft capsule is manufactured by the following steps (a) and (b): (a) preparing an enteric capsule shell liquid comprising gelatin and low methoxy pectin having a degree of esterification of 0 to 40% and a degree of amidation of 0 to 25%, the enteric capsule shell liquid having a viscosity at 50° C. of 60 to 127 mPa·s; and (b) encapsulating capsule fills with the enteric capsule shell liquid prepared in the step (a) by dripping. Preferably, the jelly strength of the gelatin is 180 to 330 Bloom, an aqueous solution of the low methoxy pectin at a concentration of 2 mass % has a viscosity at 35° C. of 8 to 15 mPa·s, and the enteric capsule shell liquid comprises 10 to 20 parts by mass of the low methoxy pectin per 100 parts by mass of gelatin.
Owner:FUJI CAPSULE

Synergistic agent and preparation method thereof

The invention discloses a synergistic agent and a preparation method thereof, wherein the synergistic agent comprises the following raw materials according to proportion by weight: 70.8-87.5 parts of stone potassium, 3-8 parts of polyaspartic acid, 3-8 parts of maleic anhydride, 0.3-0.5 parts of azone, 5-10 parts of urea or ammonium hydrogen carbonate, 0.4-0.7 parts of d bacteria liquid, 0.3-0.8 parts of EDTA (Ethylene Diamine Tetraacetic Acid) and 0.2-0.5 parts of n-butyl alcohol. The preparation method of the stone potassium comprises the following steps: respectively crashing 50 parts of zeolite ore, 20 parts of phosphorite and 30 parts of leopoldite into 100-200 meshes and then uniformly mixing so as to obtain a mixture; taking 73.5-87.3 parts of mixture, 2-4 parts of urea, 2-5 parts of phosphorus pentoxide, 1-2 parts of potassium sulfate, 0.2-0.5 parts of ammonium molybdate or sodium molybdate, 1-2 parts of manganous sulfate, 3-6 parts of ferrous sulfate, 1-2 parts of zinc sulfate, 1-2 parts of sodium borate, 0.5-1 parts of copper sulfate and 1-2 parts of fulvic acid; and stirring and sealing up for keeping standby. The preparation method of the bacteria liquid comprises the following steps: uniformly mixing colon bacillus, Fusarium moniliforme, Corynebacterium pekinense, Streptomyces jingyangensis, Bacillus megatherium, Bacillus mucilaginosus and Streptomyces according to a proportion of 0.5%: 0.5%: 0.5%: 0.5%: 0.5%: 0.5%: 0.5%. The synergistic agent is multipurpose, nutritious, low in cost, non-toxic, nuisanceless and free of residue.
Owner:冷登书

Carrageenan liquid/jelly, and preparation method and use method thereof

The invention discloses a preparation method of carrageenan liquid/jelly. The preparation method comprises the following steps of: taking dried eucheuma, and washing and cleaning the eucheuma by using clear water; putting the cleaned eucheuma into an alkaline solution to be immersed; after taking the eucheuma out of a reaction kettle, washing the eucheuma by using clear water, or directly washingthe eucheuma in the reaction kettle, and then boiling glue; and filtering while the eucheuma is hot so as to obtain a solution, namely carrageenan liquid; and, after cooling the carrageenan liquid, forming jelly, namely carrageenan jelly. When being used, the carrageenan liquid/jelly together with other additives is added into raw meat stuffing to be chopped according to the proportion, which is 0.5-20% of the total feeding amount. According to the invention, the processes of drying and milling carrageenan are omitted; the combination capability between the prepared carrageenan liquid/jelly and protein is strong; water retention and jelly strength are high; after the carrageenan liquid/jelly is added into meat products, the meat products are more delicate in taste, stronger in elasticity and high in juice holding degree; and the invention has the advantages of being simple in preparation process, good in use effect and the like.
Owner:临沂艾德森生物科技有限公司

External plaster for treating bone injuries and preparation method thereof

The invention relates to an external plaster for treating bone injuries. The raw materials of the external plaster involve the following Chinese medicinal materials by weight: 100-200g of poplar buds, 150-250g of elm barks, 50-150g of calcined oxhorns, 50-100g of cartialgenous, 100g of Achyranthes, 100g of monkshood, 100g of Radix Aconiti kusnezoffii, 150g of radix clematidis, 100-150g of pseudo-ginseng, 100g of the roots of fangji and 150g of rhizoma corydalis. The preparation method of the external plaster comprises the steps of: crushing the medicinal materials into fine powder, sieving the powder with an 80-mesh sieve and mixing the powder uniformly, then putting the powder into a pot, adding 2000ml of boiled water at 80DEG C, stirring them evenly and soaking them for 30min, decocting the mixture with slow fire and adding 500ml of edible vinegar simultaneously, and carrying out decoction for 60min till obtaining a black jelly pasty ointment for stand-by use. Compared with the prior art, the plaster provided by the invention is good for patients with bone injuries, the treatment period is shortened and the cure rate is high, so that the plaster can substitute the therapies of western medicine surgeries and operations employing steel nails and iron hooks. Besides, the plaster does not cause sequela, or require amputation, and can prevent infection. According to years of clinical practice, and diagnosis and observation of tens of thousands of patients, the plaster has a total effective rate of 97.76% and a cure rate of 93% on bone fractures, and a total effective rate of 93% and a cure rate of 81% for treatment of lumbar disc herniation.
Owner:金海龙

Aloe pineapple gel and preparation method thereof

An aloe pineapple jelly and a manufacturing method for the aloe pineapple jelly relate to a health food and the manufacturing method for the food. The invention relates to a health food with the advantages of good taste and convenient eating, which can carry through industrial production. The manufacturing method is: the preparation of a colla corii asini wine solution is as following: heating the follow components according to the weight portion of 10 to 20 portions of colla corii asini, 20 to 30 of yellow wine, 40 to 60 portions of white granulated sugar, and 20 to 40 portions of honey to 60 to 80 DEG C and then preserving heat and mixing for 2 hours. The aloe and the pineapple are beaten into slurry according to the weight portion of 10 to 20 portions of the aloe and 40 to 60 portions of the pineapple; the preparation of the aloe pineapple jelly: cooling the colla corii asini wine solution to 20 to 25 DEG C and adding the aloe pineapple slurry into the colla corii asini wine solution gradually and cooling to the normal temperature and pouring the cooled solution into a die to form a gel shape. The invention comprises the colla corii asini, the aloe and the pineapple and has the supply function of the colla corii asini, and also comprises various vitamins and minerals. The invention has sweet and sour flavor with the fragrance of wine and is a health food with high quality.
Owner:赵光来

Preparation method and application of frozen gel scaffold

The invention belongs to the field of medical biological composite materials, and particularly discloses a preparation method and application of a frozen gel scaffold. The preparation method of the frozen gel scaffold comprises the following steps: preparation of double-bond modified sericin: dry-dissolving sericin powder in a phosphate buffer solution, dropwise adding methacrylic anhydride, and removing impurities; sericin frozen gel preparation: mixing the double-bond modified sericin solution with an ammonium persulfate solution and a tetramethylethylenediamine solution, and freezing; and preparation of the sericin frozen gel scaffold: putting the sericin frozen gel in a silver nitrate solution for reaction, and freeze-drying. The sericin/silver composite frozen gel scaffold is applied as a hemostatic material. The invention provides the novel preparation method of the sericin frozen gel scaffold, wherein the preparation method is simpler and more environment-friendly; the sericin is used as a raw material to prepare the frozen gel; the sericin frozen gel has relatively good rapid blood suction and hemostasis performance and relatively excellent antibacterial activity.
Owner:XIEHE HOSPITAL ATTACHED TO TONGJI MEDICAL COLLEGE HUAZHONG SCI & TECH UNIV

Preparation method of high-temperature-resistant and easy-to-chew low-glycemic index (GI) gel particles

The invention discloses a preparation method of high-temperature-resistant and easy-to-chew low-glycemic index (GI) konjak gel particles. The preparation method comprises the following steps: mixing and granulating: uniformly mixing konjak powder, sodium alginate, sodium carbonate and water, then standing for 0.5-2h to obtain paste jelly, and freezing the paste jelly into particles at the temperature of 5 DEG C or below; forming: soaking the prepared particles in a calcium ion-containing solution, soaking the particles in a calcified solution at the temperature of 80-95 DEG C for 15-40 min, and fishing out the gel particles from the calcified solution; and adding the fished-out particles into an erythritol preserving fluid, and performing packaging after sterilizing at 115-121 DEG C for 10-30 min. The mass ratio of the konjak powder to the sodium alginate to the sodium carbonate to the water is (6-12): (3-6): (0.6-1.2): (150-300). The calcium ion-containing solution includes calcium chloride or calcium lactate; the concentration of the calcium ion-containing solution is 0.05-0.15 mol / l; and the mass ratio of the calcium ion-containing solution to raw material particles is 1: (1-3).The gel particles have the characteristic of high temperature resistance of the konjak vegetarian diet, and are still easy to chew under the condition that the content of konjak glucomannan is extremely high.
Owner:湖北一致嘉纤生物科技有限公司

Feed additive for preventing and treating animal constipation as well as preparation method and application thereof

The invention relates to a feed additive for preventing and treating animal constipation as well as a preparation method and application thereof. The feed additive comprises slow-release granules, andthe slow-release granules comprise the following raw materials in percentage by weight of 25-55% of water-absorbent resin, 5-35% of sodium polyacrylate and 35-60% of matrix. The feed additive disclosed by the invention does not absorb water to swell before digestion of animals, the matrix is gradually dissolved after the feed additive enters the middle section of the digestive tract, the water-absorbing resin and the sodium polyacrylate are gradually released, and the water-absorbing resin and the sodium polyacrylate absorb water, so that the stomach capacity of the animals is not occupied, and the negative influence on the feed intake of the animals is avoided; meanwhile, the water-absorbing resin and the sodium polyacrylate absorb water in intestinal tracts to form jelly-like and lubricating excrement with other substances in the intestinal tracts, animal defecation is promoted, and the feed additive is free of mycotoxin risks, low in dosage, smaller in occupied formula space, freeof obvious dilution effect on feed nutritional ingredients, mild in effect, popularization and application, and animal feed intake is unaffected.
Owner:ANYOU BIOTECH GRP

Processing method of ready-to-eat trepang stored at normal temperature for long time

The invention relates to a processing method of ready-to-eat trepang stored at normal temperature for a long time. The processing method comprises the following processing steps of cleaning trepang, removing internal organs and performing thorough soaking; placing the soaked trepang in a container, and injecting prepared melt composite edible gelatin jelly into the container, so that the trepang is wrapped with the jelly; and performing covering, and performing sterilizing with water bath of 100 DEG C. The produced trepang can be directly put in mouths, and any processing or treating is not needed. Because the trepang and the jelly are stored in a mixing manner, the moisture in the trepang cannot run off, the softness of the trepang and the softness of the jelly are combined to form special food texture, and the ready-to-eat trepang is convenient to eat; and the trepang and the jelly can be immediately eaten without treatment processes of unfreezing and the like, and the jelly can be prepared into different taste according to different taste of people. The ready-to-eat trepang has good mouth feel and long quality guarantee period. The quality guarantee period of the ready-to-eat trepang can achieve 18 months under the normal-temperature condition. The trepang and the jelly are stored in the mixing manner, so that the trepang enzymolysis can be avoided, shrinkage can be avoided,and effective components can be effectively reserved.
Owner:王冬媛

Lettuce pawpaw gel and preparation method thereof

A lettuce pawpaw jelly and a manufacturing method for the lettuce pawpaw jelly relate to a health food and the manufacturing method for the food. The invention relates to a health food with the advantages of good taste and convenient eating, which can carry through industrial production. The manufacturing method is: the preparation of a colla corii asini wine solution is as following: heating the follow components according to the weight portion of 10 to 20 portions of colla corii asini, 20 to 30 of yellow wine, 40 to 60 portions of white granulated sugar, and 20 to 40 portions of honey to 60 to 80 DEG C and then preserving heat and mixing for 2 hours. The lettuce and the pawpaw are beaten into slurry according to the weight portion of 30 to 60 portions of the lettuce and 20 to 60 portions of the pawpaw; the preparation of the lettuce pawpaw jelly: cooling the colla corii asini wine solution to 20 to 25 DEG C and adding the lettuce pawpaw slurry into the colla corii asini wine solution gradually and cooling to the normal temperature and pouring the cooled solution into a die to form a gel shape. The invention comprises the colla corii asini, the pawpaw and the lettuce and has the supply function of the colla corii asini, and also comprises various vitamins and minerals. The invention has sweet and sour flavor with the fragrance of wine and is a health food with high quality.
Owner:赵光来
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