Cream formula table
125034685
Study on the Optimum Bases Formula for the Fule Cream by Orthogonal Design
OBJECTIVE: To optimize the bases formula for the fule cream and study the stability of its finished products. METHODS: The orthogonal experimental design method was adopted and L9(34) table was chosen for the experiment. RESULTS: The optimized formula is composed of 10% stearic acid, 0.3% oleinircini, 0.7% octadecanol, 0.12% trithanolamine. CONCLUSION: The fule cream from this optimized formula has a fine ,smooth and easy to daub and stable quality.
Zhou Ben-hong Zhong Chuanfeng
101399993
To Optimize Formula for the Compound Naftifine Hydrochloride Cream by the Orthogonal Experimental
OBJECTIVE:To optimize formula for the compound naftifine hydrochloride cream and to study the stability of its finished products.METHOD:The dosage of the hexadecanol,octadecanol,S 40and sodium dodecyl sulfate was taken as variable factor,the orthogonal experimental design method was adopted and L 9 (3 4 )table was chosen for the experiment.RE SULTS:The optimized formula is composed of4%of hexadecanol,2%of octadecanol,6%of S 40and0.1%of sodium do decyl sulfate,from which the finished products manufactured had good stability.CONCLUSION:The cream prepared from this optimized formula and method can meet the specification stated in Chinese Pharmacopoeia.
Liu Kui
105213794
Crab cream and dried bean curd steamed stuffed bun and production method thereof
The invention discloses a crab cream and bean curd steamed stuffed bun and a production method thereof. The crab cream and bean curd steamed stuffed bun comprises the following raw materials in parts by weight: 800 950 parts of flour, 100 150 parts of coix seed powder, 200 250 parts of soybeans, 30 40 parts of crab cream, 50 60 parts of crab meat, 40 80 parts of potato powder, 150 250 parts of pig lean meat, 20 30 parts of kelps, 15 25 parts of carrots, 15 25 parts of hericium erinaceus, 10 20 parts of spinach, 10 20 parts of purslane, 1 3 parts of salvia miltiorrhiza, 2 3 parts of stellaria yunnanensis, 2 3 parts of parasitic loranthus, 1 3 parts of caulis spatholobi, 2 4 parts of dogwood, 3 5 parts of pericarpium citri reticulatae, 2 5 parts of rose flowers, 5 10 parts of gingers, 5 10 parts of chives, 2 5 parts of mature vinegar, 2 5 parts of soybean sauce, 1 5 parts of table salt, 5 10 parts of yeast, soybean oil and a suitable amount of water. According to the formula disclosed by the invention, the salvia miltiorrhiza has the effects of reducing the blood pressure, calming the nerves and calming the mind; the stellaria yunnanensis has the functions of clearing heat, improving eyesight and relaxing bowel; the caulis spatholobi has the functions of enriching the blood, activating the blood and dredging collaterals; meanwhile, the added purslane has the functions of clearing away the heat and toxic materials; a bean curd prepared from soybeans has the functions of reducing the blood pressure, reducing the blood fat and degrading the cholesterol, so that the crab cream and bean curd steamed stuffed bun not only has the taste of fresh and delicious fish, but also is smooth and tasty; the nutrition is abundant and coordinated, so that the crab cream and bean curd steamed stuffed bun is suitable for various crowds to eat.
116372453
Stomach nourishing crab cream steamed stuffed bun and production method thereof
The invention discloses a stomach nourishing crab cream steamed stuffed bun and a production method thereof. The stomach nourishing crab cream steamed stuffed bun comprises the following raw materials in parts by weight: 950 1050 parts of flour, 50 150 parts of millet, 30 50 parts of walnuts, 40 50 parts of pumpkin, 20 30 parts of lotus powder, 80 100 parts of corn starch, 20 30 parts of malt, 30 40 parts of crab cream, 40 50 parts of crab meat, 150 200 parts of chicken, 10 15 parts of garlic, 10 15 parts of Chinese chestnut leaves, 2 4 parts of poria cocos, 2 3 parts of white atractylodes rhizome, 1 3 parts of astragalus membranaceus, 2 3 parts of arundina graminifolia, 5 10 parts of gingers, 1 2 parts of pepper powder, 5 10 parts of chives, 10 15 parts of yellow wins, 10 15 parts of mature vinegar, 15 20 parts of soybean sauce, 5 10 parts of table salt, 3 8 parts of yeast powder, rapeseed oil and a suitable amount of water. According to the formula disclosed by the invention, the stomach nourishing crab cream steamed stuffed bun is unique in formula; the crab meat is delicate and delicious; the crab cream contains abundant nutrients, including proteins, fat, phospholipid, vitamins and the like, which are necessary to a human body; stuffing is prepared from the crab meat, the crab cream, the chicken, walnut kernels, the malts, the pumpkins and the like; the matching of the proteins, the fat, the vitamins and cellulose is reasonable; the stomach nourishing crab cream steamed stuffed bun is abundant in nutrition and has a stomach nourishing health care effect, so that the stomach nourishing crab cream steamed stuffed bun is a very good healthy food and is suitable for men and women of all ages to eat.
87623146
Optimization of compond baicalin and vitamin E cream matrix by orthogonal design
Objective To optimize formula of the compand baicalin and vitamin E cream.Methods According to the chemical ability of scutellaria and the factors that affect on the appearance and stability of cream,the dosage of white Vaseline,stearic acid,Peregal O,sodium dodecyl sulfate and dimethyl sulfoxide was taken as variable factor,the orthogonal design was adopted and L9(34) table was applied chosen for the experiment.Results The optimum formula was composed of 10% of white Vaseline,0% of stearic acid,2% of fatty alcohol polyoxyethylene ether,0.6% of sodium dodecyl sulfate and 6% of dimethyl sulfoxide.Conclusion The compond scutellaria and vitamin E cream prepared by this optimum formula has good appearance and stability and accords with the stipulation of Chinese Pharmacopoeia 2010.
Wang Yu
140282357
Formula feed for enhancing disease resistance of broiler breeder
The invention relates to the field of feeds for livestock and poultry and particularly relates to a formula feed for enhancing the disease resistance of a broiler breeder. The feed is prepared from the following raw materials in percentage by weight: 180 220 parts of hulled corns, 60 80 parts of cottonseed meal, 55 60 parts of soya bean cakes, 65 70 parts of rice bran, 60 70 parts of wheat bran, 35 40 parts of corn stalks, 2 3 parts of dried leech powder, 3 4 parts of fish meal, 5 8 parts of carrot juice, 2 3 parts of pig liver powder, 1 2 parts of folium cortex eucommiae, 2 3 parts of glycyrrhiza uralensis, 1 2 parts of morus alba, 2 3 parts of Chinese chive seeds, 2 3 parts of chili powder, 2 3 parts of commelina communis, 3 4 parts of salsola collina, 3 4 parts of petunia hybrida vilm stems and leaves, 5 6 parts of single cream, 4 5 parts of dried red date powder, a proper amount of table salt and 4 5 parts of a phagostimulant. The formula feed provided by the invention is added with Chinese herbal medicine components capable of effectively enhancing the disease resistance and the antibacterial capability of the broiler breeder; any chemical medicine is not added; after a broiler breeder crowd is fed continuously, the morbidity is inhibited effectively.
72771070
THE USE OF CREAM AND PRECIPITATED CASEIN IN INDIGESTION WITH FERMENTATION
A few months ago I had the opportunity of studying a very interesting feeding case in the outpatient department of the Children's Hospital. The subsequent feeding history deserves special attention. Baby D. birth weight 8 pounds, nursed one week, was then put on various formulas of milk, water, and lime water, and sometimes Mellin's food. All the formulas were of fair proportions. She came to us on June 21, 1915, at the age of 10 weeks, weighing 7 pounds 1 ounce, with a history of projectile vomiting, hunger, and markedly excoriated buttocks. The sample stool that day was hard and yellow. She was given a trial laboratory formula of 1 fat, 4.5 lactose, 1.5 protein, limewater 50 per cent. of the milk and cream. The accompaying table shows the date of each visit, the weight, the number of stools a day, and the formula ordered at that date. The plus
Joseph I Grover
71222193
AN ACCURATE FORMULA FOR USE IN THE MODIFICATION OF COW'S MILK IN THE ARTIFICIAL FEEDING OF INFANTS
If the composition of milk from any source is definitely known, and known to be constant, a mathematically accurate formula may be devised by which artificial mixtures of any desired strength of fat, carbohydrates, and proteins may be compounded. The construction of such formulas is a somewhat long and tedious algebraic process, and when completed they are so complex that the compounding of milk mixtures by their use requires too much time and labor to be of service to the general practitioner. With this fact in view, after having devised a formula based on 4 per cent. milk and 16 per cent. cream, I constructed a table of over 400 milk mixtures by ascertaining according to the formula, the amounts of milk, cream and milk sugar required in compounding these mixtures, so that mixtures may be made up merely by reference to the table. According to L. E. Holt 1 the
George Reily Moffitt
202048579
Study on Oleic Acid induced Percutaneous Penetration of Nitrendipine Cream
The permeability of nitrendipine cream with different consistency of oleic acid through rat skin in vitro was examined using the Franz diffusion cell.The results showed that the penetration rate of nitrendipine raised with the existence of enhancer oleic acid.When the concentration of oleic acid was 6%,the nitrendipine,s percutaneous penetration rate was higher than that of bare nitrendipine during the time listed in Table 1.The best percutaneous penetration effct was achived when the concentration of oleic acid was 5.89+ 0.09%.The percutaneous penetration rate of nitrendipine cream satisfied the Higachi Formula.
Jing Hao-ran
129371577
Effect of Composition and Temperature on the Scooping Qualities of Ice Cream
Uniform portion dispensing can be maintained in sented in Table 1, it is possible to state that within the the scooping of icC> cream only when certain factors are accepted limits for normal ice cream composition and controlled. It has been recognized in the industry for scooping conditions many years that the ideal scooping temperature ranges a) An increase of 1 sucrose decreases the between 13.50 and 11 0. The most desirable force by approximately 0.3 kg. temperature within this range will depend upon the b) An increase of 1 0 in temperature decreases quantities and types of the various ingredients used in the force by approximately 1 kg. the ice cream coupled with the percentage of overrun. c) An increase of 10% overrun decreases the In order to quantify the amount of force required force by approximately 0.5 kg. to be exerted in the attainment of optimum scooping Further use of Table 1 is facilitated by the appliconditions, an ice cream scoop was modified and fitted cation of the following formula to calculate overrun with a strain gauge (Figure 1) The strain gauge was, percentage in turn, connected through a transducer amplifier to Wt. of mix* Wt. of the same volume of ice cream a recorder (Figure 2) Wt. of the same volume ,of ice cream Several ice cream mixes containing similar X 100 OR amounts of fat, stabilizer, and emulsifier, but varying Ice cream mix weighs 11 pounds per gal. amounts of ;Prum solids and sucrose were prepared. In this report, the effects of mix composition with The ranges in percentages of serum solids and sucrose respect to qu:mtity of sucrose and serum solids only were 7% to Hi% and 13% to 19% respectively. The have been recorded. Types of sweeteners, i.e. corn mixes were frozen to different percentages of overrun syrup and dextrose, will undoubtedly have some bearrangiug from 50% to 150% They were scooped at ing on scooping force as will the amounts and types of cabinet temperatures ranging from 80 to 160. fats, stabilizeni and emulsifiers. These factors have Mix compositions, percentages of overrun and scoopyet to be studied. ing temperatures were pre selected statistically using a response surface block design. The optimum scooping force was determined by using an ice cream of accepted normal composition, namely 12.0% fat, 11.0% serum solids, 15.0% sucrose, 0.25% stabilizer, and 0.15% emulsifier. It was frozen to 100% overrun in a continuous ice cream freezer and scooped at a temperature of 120. The scooping force required under these conditions was approximately 3 kg and was seleeted as the basis upon which all future compari1'ons were made. A multiple regression analysis was conducted on the data resulting in the equation:F 4.1044 0.8195 T2 0.000548 OR X S) 0.00043375 OR2 0.01148 (T X OR) 0.3133838 S where: F Force, kg T Temp. 0 0 OR overrun S sucrose Coefficient of determination 0.96 Standard error of estimate 0.5 kg Effects of serum solids content were not included in the equation, since they were found to be insignifi cant. From thr regression equation, the data in Table 1 were compiled showing the relationship of force to overrun, and temperature at a sucrose level of 15% Csing the rpgression equation and the data pre*
Albert M Pearson John M deMan Peter Voisey D A Biggs