Composition and its preparation method and application
A composition, the technology of cruciferous vegetables, applied in the biological field, can solve the problems of high price, complicated process, strict technical requirements, etc., and achieve the effect of product safety
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Embodiment 1
[0048]
[0049] (1) Select 3 kinds of cruciferous vegetables, namely broccoli, green cabbage and white radish, and cut them into 1cm 3 For small pieces of small size, the blanching time in boiling water is 10 seconds.
[0050] (2) the above cruciferous vegetables are freeze-dried, and the moisture content of the freeze-dried powder recorded is 5%, 8% and 10%, and then pulverized, and crossed a 20-purpose sieve to obtain broccoli, green cabbage and white radish respectively. freeze-dried powder.
[0051](3) Add magnesium gluconate (0.4g) to broccoli freeze-dried powder, potassium citrate (0.8g) to green cabbage freeze-dried powder, and magnesium gluconate (0.8 g) to white radish freeze-dried powder 0.1g) and potassium citrate (0.2g), to protect the functional ingredients in the lyophilized powder.
[0052] (4) Heat the pumpkin under the conditions of 0.1 MPa and 121°C for 1 min, and sterilize it at 105-120°C for 10-30 seconds to obtain pumpkin powder.
[0053] (5) Compoun...
Embodiment 2
[0055]
[0056] (1) Select 4 kinds of cruciferous vegetables, broccoli, green cabbage, white radish, and cauliflower, and cut them into volumes no larger than 1cm 3 Small pieces of small size, the blanching time in boiling water is 20 seconds.
[0057] (2) The above cruciferous vegetables were freeze-dried respectively, and the moisture content of the freeze-dried powder was measured to be 6%, 10%, 8% and 13% respectively. Then pulverize and pass through a 50-mesh sieve to obtain freeze-dried powders of broccoli, green cabbage and white radish respectively.
[0058] (3) Magnesium gluconate (0.2g) and potassium citrate (1 g) were added to broccoli freeze-dried powder at the same time, potassium citrate (1.5g) was added to green cabbage freeze-dried powder, and white radish was frozen Magnesium gluconate (0.8g) is added to the dry powder, and potassium citrate (1.5g) is added to the cauliflower freeze-dried powder to protect the functional ingredients in the freeze-dried pow...
Embodiment 3
[0062]
[0063] (1) Select 4 kinds of cruciferous vegetables, broccoli, green cabbage, white radish, and cauliflower, and cut them into volumes no larger than 1cm 3 For small pieces of large and small pieces, the blanching time in boiling water is 10 to 60 seconds.
[0064] (2) The above cruciferous vegetables were respectively freeze-dried, and the moisture content of the freeze-dried powder was measured to be 3-15%, 3-15%, 3-15% and 3-15%, respectively. Then pulverize and pass through a 50-mesh sieve to obtain freeze-dried powders of broccoli, green cabbage and white radish respectively.
[0065] (3) Magnesium gluconate (0.5g) and potassium citrate (1.5g) were added to broccoli freeze-dried powder at the same time, potassium citrate (2.5g) was added to green cabbage freeze-dried powder, and white radish frozen Magnesium gluconate (1g) is added to the dry powder, and potassium citrate (2g) is added to the cauliflower freeze-dried powder to protect the functional ingredien...
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