Compound Vb Injection belongs to vitamins, mainly in the treatment of : Compound Vb Injection,Vitamin B Complex,B Complex Vitamins,Vb Injection Hebei Kexing Pharmaceutical Co., Ltd. , http://www.kexingpharma.com
1. For treatment Rumen overload, fore-stomach atony, gastric
dilatation, indigestion and significantly promoting digestion of
ruminant, with good effects on dysphagia of cattle and sheep.
2.Weakness symptom such as anorexia after sickness or post partum.
3.Stomach disorders, exhaustion and other illnesses caused by
gastroenteritis.
4.Neurological diseases, digestive disorder, bark favus and disorder caused by severe B vitamins deficiencies that cannot be remedied by means of oral therapy.
5. It can be used for the treatment of multiple neuritis, dyspepsia, pellagra, stomatitis and etc. caused by deficiencies of vitamin Bs.
Pleurotus ostreatus is one of the main species of edible fungi, and belongs to the umbrella class, Pleurotus, Pleurotus genus in taxonomy. Pleurotus ostreatus has simple cultivation techniques, relatively small technological difficulties, and a wide range of cultivation materials, making it the highest-yield and largest-selling artificial cultivar in the domestic edible fungus market. It has been widely cultivated in China, especially in the north, and has become a local in some provinces and cities. As a pillar industry in agriculture, farmers in many poverty-stricken areas have embarked on the road to wealth through the cultivation of oyster mushrooms. It is not difficult to predict that with the expansion of the international and domestic markets, the improvement of the dietary structure of urban and rural residents and the increase in consumption levels, Pleurotus ostreatus as the main species of edible fungi will inevitably get greater development. Pleurotus ostreatus has high nutritional value and health care functions. Its fresh products are rich in amino acids and B vitamins, and vitamin C and ergosterol are also high in content. In addition, studies on the application of Pleurotus ostreatus polysaccharides and polysaccharide proteins in anti-cancer and anti-cancer activities have also been reported. Pleurotus ostreatus is mainly based on fresh food, some of which are used for salt processing. Due to the delicate texture of the fruiting bodies of Pleurotus ostreatus, the water content is high, and the post-harvest respiration is particularly strong. It is very easy to degenerate. If it is stored at room temperature above 16°C for 1 day, there will be phenomena such as streaky white hair, canopy cracking and curling. Until browning and decay. At the same time, Pleurotus ostreatus has a large surface area and strong transpiration, and the mushroom body is prone to dehydration, which causes a decrease in freshness and affects the flavor and commodity value. Therefore, the quality of fresh mushroom is difficult to control. The canned oyster mushroom is safe, convenient, and hygienic. It can be stored at room temperature for a long time and has stable quality. It has great market demand at home and abroad. 1 Test materials and methods 1.1 Test materials Salted oyster mushrooms were provided by local factories, and salt and citric acid were purchased from the local market. 1.2 Test equipment and equipment sandwich pot, GT4B2 vacuum sealer, steam pressure sterilization pot and so on. 1.3 Test methods The processing route for processing Pleurotus ostreatus cans is: raw material selection → desalting → water washing → precooking → selection → cleaning → loading → filling soup → sealing → sterilization → cooling → heat preservation → inspection → finished products. 1.3.1 Raw material selection As the fresh oyster mushroom is perishable and its quality is not well controlled, the salted oyster mushroom is used as raw material. Should choose a short stipe, thick meat, not easily broken, suitable for canned varieties, such as Pleurotus ostreatus, Pleurotus ostreatus and other fine varieties. Raw material quality standard is salt concentration 18Be′～22Be′. Pleurotus ostreatus has no peculiar smell, mildew, impurities, mud and sand impurities, no surface yellowing, stickiness, atrophy, and deterioration. Stipe length does not exceed 1.5cm. Not more than 5%. 1.3.2 Soaking Put the raw materials into the soaking tank and wash it with running water to desalt until the salt content of Pleurotus ostreatus is 0.3% or less. 1.3.3 Bleaching The desalted oyster mushroom is blanched in boiling water for 2 min to 3 min and then cooled immediately. 1.3.4 Pick and remove impurities and Pleurotus ostreatus, and grade them according to the size of the cap. The first grade mushroom mushroom cap diameter is 5cm to 8cm, and the second grade mushroom mushroom cap diameter is 2cm to 5cm, and the first and second grade mushroom respectively accounts for 50% in the mixed grade product. 1.3.5 The ratio of the salt water with the soup is 2.2% to 2.5%, boil for 2 min to 3 min, and add 0.05% citric acid to the boiling brine, and filter it for use. The brine temperature is not lower than 90°C. 1.3.6 Tank selection is 7116. After the empty cans are cleaned and disinfected by hot water at a temperature above 85°C, the cans are drained and filled with water. The volume of canned mushrooms per can is 195g. The structure of the cap was required to be complete, and the color, size, and length of the mushroom in the same pot were uniform. After filling the mushrooms and adding soup, each jar of soup is added to the mouth 1cm away from the mouth. 1.3.7 The vacuum sealing and sealing machine shall maintain the vacuum degree from 40kPa to 53kPa and the central temperature of the tank shall not be lower than 85°C. 1.3.8 Sterilization and sterilization formula is 20'-20'-back pressure cooling/121°C. The time from sealing to sterilization does not exceed 30 minutes. After sterilization, quickly cool below 37°C. 1.3.9 Storage Put the tank surface into the heat preservation warehouse in time after wiping it. 2 Product quality requirements and test results 2.1 Product quality requirements 2.1.1 The sensory indicator color is light yellow, the soup is clearer, and a small amount of Pleurotus ostreatus is allowed to be crushed; the taste of the Pleurotus ostreatus canned should be no odor; the structure of the cap structure Complete, uniform size, slightly elastic. 2.1.2 Physical and Chemical Specifications The product specifications are net mass 425g. The physical and chemical indicators are shown in Table 1. Table 1 Pleurotus ostreatus cans physical and chemical indicators test items | standard requirements | test results | net mass g | per tank tolerance 3% | 430 | solids g | not less than the net mass of 52% | 235 | sodium chloride content% | 0.8～1.5|1.00|Copper mg/kg|≤10|0.30| Tin mg/kg|≤200|0.01|Lead mg/kg|≤1|0.10| 2.1.3 The total number of microbe bacteria is not more than 10/mL; Coliform bacteria no more than 6/mL; no pathogenic bacteria detected. 3 The nutrient components of Pleurotus ostreatus can be analyzed after being stored at room temperature for 3 months, and the nutrients were tested. The results showed that each 100 g of Pleurotus ostreatus contained 89.02 g of water, 3.84 g of protein, 0.46 g of fat, and 4.58 of carbohydrate. g, 1.10 g of fibers and 2.10 g of ash. 4 Precautions (1) Pleurotus ostreatus canned food is a low-acid food. If the raw material is contaminated or the process is not completely sterilized, it will easily lead to rancid deterioration of the contents. This is due to thermophilic rancidity (flat acid bacteria) in the tank. The deterioration caused by reproduction. Therefore, in the production, we must strictly abide by the technical procedures, strengthen health management, and strictly control the quality of canned seals. In addition, thermophilic bacillus spores tests are frequently performed on raw materials, semi-finished products, and canned products prior to sterilization after sealing to guide and monitor the production process. (2) The production process should shorten the operation process as much as possible, reduce the raw material exposure time, so as to avoid pollution caused by the backlog of semi-finished products. (3) To prevent the raw materials of oyster mushrooms from coming in contact with metal tools such as iron and copper, it is best to use stainless steel materials for processing tools and operating tables. (4) In addition to tin cans, the packaging containers can also be used in flexible glass bottles and retort pouches. Author: School of Biological Science and Engineering, Hebei University of Economics and Business