Preparation method for compound berry composition capable of resisting acute radiation injury
A technology of radiation damage and manufacturing method, which is applied in the direction of drug combination, medical preparations containing active ingredients, anti-toxins, etc., and can solve the problems of no unified and effective solution, radiation damage, etc.
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Embodiment 1
[0052] Example 1: Red raspberries, blackberries, mulberries, blackcurrants, and medlars were mixed in proportions of 30%, 25%, 22%, 13%, and 10% respectively by weight, and put into the fermentation tank after being frozen at low temperature In the fermentation tank, the temperature is gradually increased to 17°C, the residual sugar content is controlled below 4g / L at the end of the fermentation, the fermented liquid and the skin residue are separated by filtration to obtain the skin residue containing fruit seed material, and the skin residue is Squeeze, further filter out the juice, and then dry the squeezed leather residue for three hours at a drying temperature of 100°C. The dried leather residue is naturally aired, and then crushed after drying. The second drying, the drying time is one hour, and the drying temperature is 100°C. The skin residue after the second drying is crushed and passed through a 200-mesh sieve to obtain the berry seed powder.
[0053] The black raspberr...
Embodiment 2
[0067] Example 2: Red raspberries, blackberries, mulberries, blackcurrants, and medlars were mixed in proportions of 33%, 23%, 25%, 10%, and 9% respectively by weight, and put into the fermentation tank after being frozen at low temperature In the fermenter, the temperature is gradually increased to 17°C, the residual sugar content is controlled below 4g / L at the end of the fermentation, the fermented liquid and the skin residue are separated by filtration to obtain the skin residue containing fruit seed material, and the skin residue is Squeeze, further filter out the juice, and then dry the squeezed leather residue for three hours at a drying temperature of 100°C. The dried leather residue is naturally aired, and then crushed after drying. The second drying, the drying time is one hour, and the drying temperature is 100°C. The skin residue after the second drying is crushed and passed through a 200-mesh sieve to obtain the berry seed powder.
[0068] The black raspberry, pomegr...
Embodiment 3
[0082] Example 3: Red raspberries, blackberries, mulberries, blackcurrants, and medlars were mixed in proportions of 35%, 21%, 24%, 15%, and 5% by weight, respectively, and put into the fermentation tank after being frozen at low temperature In the fermenter, the temperature is gradually increased to 17°C, the residual sugar content is controlled below 4g / L at the end of the fermentation, the fermented liquid and the skin residue are separated by filtration to obtain the skin residue containing fruit seed material, and the skin residue is Squeeze, further filter out the juice, and then dry the squeezed leather residue for three hours at a drying temperature of 100°C. The dried leather residue is naturally aired, and then crushed after drying. The second drying, the drying time is one hour, and the drying temperature is 100°C. The skin residue after the second drying is crushed and passed through a 200-mesh sieve to obtain the berry seed powder.
[0083] The black raspberry, pomeg...
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