(I) Main raw materials 50 kg of peach, 18 kg of white sugar, 1 kg of salt, 0.12 kg of citric acid, 0.3 kg of licorice, and 0.015 kg of vanillin. (II) Process flow Peach → Selection → Pretreatment → Salting → Slice → Precooked → Drying → Desalting → Sugar Mixing → Drying → Ginger → Drying → Packaging (three) operation instructions (1) Selection of materials: Choose 6-7 mature Okubo Peach, medium in size, free from pests and diseases, and without decay. (2) Pretreatment: Wash the surface dirt with clean water. (3) Salting: In the cement pool, use salt water with a concentration of 14% to salt and salt the whole peach for 4 to 5 days without salt water. (4) Slicing: Cut each of the marinated peaches into 6 pieces in the longitudinal direction and go to the core. (5) Pre-cooking: Heat the water in the stainless steel sandwich pot to 1100°C, pour the peach slices for 1 to 2 minutes. (6) Drying: Dry at a temperature of 70-80°C to reduce the moisture content to about 20%. (7) Desalination: Put the dried peach slices into a stainless steel bucket, and pour the half bucket of peach into a full bucket of water, soak for 1 hour, and stir to remove impurities and metamorphic peach slices. (8) Mixing sugar: After removing the desalted peach slices, mix them with sugar in a ratio of 10:1 and put them into a stainless steel bucket. Release the juice from the bottom at intervals of 1 hour. Re-pour the peach slices on the peach slices. Peach slices absorb sugar evenly. This process takes 20 hours. (9) Drying: Drying at 60°C for about 10 hours. (10) Ginger: Put the dried peach slices into the bucket, add the ingredients, mix well, and turn it once a day. It takes 3 days. Ingredients: Add a suitable amount of water to the pan, boil, add licorice and cook for 40 minutes, filter and discard the waste residue. Add licorice juice to sucrose and salt, stir well, then add citric acid, vanillin, and appropriate amount of sweeteners and colors. (11) Drying: Put the sweetened peach slices on the bamboo sieve tray and push it into the drying room. Bake for 6 hours at 50°C until the moisture content of the peach slices is 16% to 20%. (12) Packing: The dried peach slices are put into polyvinyl chloride film bags, each bag is 5 kilograms, and then packed. (4) Product Quality Index 1. Sensory Index Color: light brown yellow or yellow; shape: skin to core, block complete and uniform; taste: with a special flavor of peach, sweet, sour, salty taste. 2. Physical and chemical indicators Total sugar 36%; moisture 16% to 20%. 3. Microbiological indicators The total number of bacteria ≤ 750 / g; coliform bacteria ≤ 30 / 100 grams; pathogenic bacteria can not be detected.
Orlistat is a long-acting and potent specific gastrointestinal lipase inhibitor. It is white or off-white powder at room temperature. It is insoluble in water, soluble in chloroform, and easily soluble in ethanol. It passes through the stomach and small intestine cavity. Intragastric lipase and pancreatic lipase active codon form a covalent bond to inactivate the enzyme. Fat in food cannot be broken down into free fatty acids and monoacylglycerols, so the fat cannot be absorbed and utilized, thereby reducing the body's caloric intake and controlling body weight. This medicine does not need to be absorbed through the body to exert its effects. At the usual dose, fat absorption can be suppressed by 30%. It is rarely absorbed after oral administration and can be metabolized and inactivated in the intestine. The metabolic site is on the wall of the gastrointestinal tract, and the elimination half-life is about 14 to 19 hours. About 97% of this product is excreted with feces, of which 83% is excreted in the original form.
Orlistat can be used clinically for obesity and hyperlipidemia. Under normal circumstances, 120mg can be taken orally once a day, three times a day, and taken within one hour after a meal. After taking the medicine for 2 weeks, the weight may start to decrease. It can be taken continuously for 6 to 12 months. If the dose is increased to more than 400 mg per day, its effect will no longer be enhanced.
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