CN101182440A - Method for producing intestinal canal health-care mulberry red wine - Google Patents
Method for producing intestinal canal health-care mulberry red wine Download PDFInfo
- Publication number
- CN101182440A CN101182440A CNA2007101565324A CN200710156532A CN101182440A CN 101182440 A CN101182440 A CN 101182440A CN A2007101565324 A CNA2007101565324 A CN A2007101565324A CN 200710156532 A CN200710156532 A CN 200710156532A CN 101182440 A CN101182440 A CN 101182440A
- Authority
- CN
- China
- Prior art keywords
- mulberry fruit
- wine
- production method
- juice
- liter
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
The invention discloses a production method of mulberry wine for preserving intestinal health. The method comprises: (1) main fermentation, (2) secondary fermentation, (3) freezing, (4) use of diatomite glue. In the production process of the mulberry wine of the invention, oligosaccharides bifidus factor is added to coordinate the ratio between sweet and acid of the mulberry wine; the oligosaccharides bifidus factor is added to adjust the function of gastrointestinal flora. The mulberry wine produced in the invention has dual health-care effects.
Description
Technical field
The present invention relates to the fruit wine drink production technical field, relate in particular to a kind of production method of enteron aisle health mulberry red wine
Background technology
Mulberry fruit has another name called sorosis, Sang Zi, mulberry in fact, is the fruit ear of perennial woody plant mulberry, according to one's analysis, contains protein, carbohydrate, lipid, 18 seed amino acids, organic acid, volatile oil, multivitamin, trace element, tannin, rutin etc. in the mulberry fruit.
Mulberry fruit not only has high nutritive value, and has many nourishing functions, and the traditional Chinese medical science is thought: the mulberry fruit flavor is sweet, cold in nature, have and promote the production of body fluid to quench thirst, liver-kidney tonifying, nourishing YIN and supplementing blood, make eye bright calm the nerves, sharp joint, curing rheumatism, effect such as relieve the effect of alcohol, long-term edible can promoting longevity.Now classified as one of the agricultural-food of " be food be again medicine " by the Ministry of Health.
Chinese invention patent 00114157.0 discloses a kind of production method of Mublerry wine, comprises fermentation, clarification, allotment, sterilization of activated yeast and amplification, raw muberry juice etc.That the Mublerry wine of producing has is nutritious, the wine degree lowly has only 9～11 degree, kept distinctive color of mulberry fruit and local flavor.
Chinese invention patent application 200710067031.9 discloses a kind of processing method with the mulberry fruit wine brewing.With purpureal mulberry fruit wine brewing person, clean with clear water, suitably fragmentation but injuring-free seed, extruding fruit juice can be for wine brewing.Connect the pulp Fructus Mori juice of fermenting together and contain sugar 8～10 degree, acidity 0.8～1%, through yeast fermentation 7 days, 24～25 ℃ of product temperature, filter and distiller's wort, again through adjusting wine degree and acidity and suitably ageing, can obtain all good Mublerry wines of look, flavor perfume.Pulp behind the squeezing juice is cleaned, and the mulberry kind of washing in a pan out does not influence percentage of germination.
But in the prior art, when utilizing the mulberry fruit wine brewing, substantially fully, cause organic acid content increase in the mulberry fruit wine during owing to the mulberry fruit fermentation, influenced sugar-acid ratio, there is negative effect in palatability sugar part conversion.
Summary of the invention
It is good and have a production method of the enteron aisle health mulberry red wine of multiple nourishing function to the invention provides a kind of mouthfeel.
A kind of production method of enteron aisle health mulberry red wine may further comprise the steps:
(1) Primary Fermentation
Mulberry fruit obtains the mulberry fruit slurry through fragmentation, adds yeast juice and carries out Primary Fermentation, obtains fermented juice after the fermentation, and fermented juice separates (filtration) through the skin slag, obtains filtrate and skin slag.
In order to prevent the breeding of assorted bacterium and wild yeast in the mulberry fruit slurry, guarantee the pure-blood ferment of wine yeast, evenly feed SO in the mulberry fruit crushing and beating process
2, feed SO in every liter of mulberry fruit slurry
2Quality be 80-100mg;
As preferably, before mulberry fruit slurry adding yeast juice carries out Primary Fermentation, in the mulberry fruit slurry, add polygalacturonase, add polygalacturonase 70～100mg in every liter of mulberry fruit slurry;
Every liter of mulberry fruit slurry adds yeast 2.0-3.0g; Yeast is pre-configured to yeast juice (i.e. activation) before use, collocation method is: (active dry yeast can adopt general wine yeast to every 1kg active dry yeast, as commercially available Angel board high reactivity wine yeast), join the 10L temperature and be in 35 °～38 ℃ the pure water, add 1kg sucrose again, stir;
Primary Fermentation is carried out in the temperature control storehouse, keeps main fermentation temperature at 16-20 ℃;
The pol of fermentation system when reconciling Primary Fermentation is preferably in fermentation the most vigorous the time, and promptly the pol when juice of Fructus Mori consumes a half, adds sucrose in the Primary Fermentation system.
For ease of sucrose dissolved and dispersion, with the method for sucrose be, get the mulberry fruit slurry of a certain amount of volume, the sucrose that need are added dissolves therein, adds the Primary Fermentation system then.
Adding the quality of sucrose calculates by following formula:
Mulberry fruit slurry weight * 0.75 (crushing juice rate) * (21 ° of (the total pol of target)-mulberry fruits are starched actual pol) * 0.0115=adds the quality of sucrose
The Primary Fermentation process generally is 6～7 days, (can think that Primary Fermentation finishes) when the fermented juice sugar degree when 5g/L is following, carries out the skin slag and separates.
After Primary Fermentation begins 24 hours, add oak particle or oak chip to the Primary Fermentation system, general every liter of Primary Fermentation system can add oak particle or oak chip 200mg～250mg/L.
(2) secondary fermentation
The filtrate that obtains to step (1) feeds SO
2, feed SO in the filtrate that every liter of step (1) obtains
2Amount be 40-50mg, feed SO
2The back is left standstill under 20～25 ℃ and was carried out secondary fermentation in 25-30 days, obtains the former wine of mulberry fruit, feeds SO again in the former wine of mulberry fruit
2, feed SO in every liter of former wine of mulberry fruit
2Amount be 30-40mg, cross leaching filtrate and promptly obtain wine juice;
Feed SO at twice in the secondary fermentation of step (2)
2, begin preceding feeding in secondary fermentation for the first time, when finishing, secondary fermentation feeds for the second time.
The secondary fermentation time is generally to finish the fermenting process of oxysuccinic acid-lactic acid in 25-30 days.In detecting the former wine of mulberry fruit, there has not been oxysuccinic acid, illustrated that this secondary fermentation process finishes, should in the former wine of mulberry fruit, add SO immediately
2, the activity of control milk-acid bacteria, and by diatomite filtration, lactic-acid-bacterium and yeast in the former wine of mulberry fruit are separated.
(3) freezing
Wine juice temperature is dropped to 2-4 ℃, keep being warmed up to 16-20 ℃ again after 24 hours;
The subzero treatment of wine juice can be improved on the one hand the quality of mulberry red wine, wine storage time short new wine, improved cooling aesthetic quality's effect is just obvious more.On the other hand, cooling is to improving the stability of wine juice, particular significant effect.
(4) glue under the diatomite
Diatomite (mixing up with warm water soaking in advance) is added wine juice (the wine juice after the freezing intensification again), after stirring, left standstill naturally 3-5 days, get supernatant liquor and filtration, add oligose in the supernatant liquor after filtering, carry out membrane filtration after stirring, the filtrate that obtains is mulberry red wine.
The diatomite consumption is that every liter of wine juice after freezing adds 20mg～100mg diatomite;
Adopt horizontal diatomite filter during supernatant liquid filtering.
The consumption of oligose is the 5-8% (v/v) of the supernatant liquor after filtering.
Bifidus bacillus is a beneficial bacteria important in the human body alimentary canal, and it is being kept fit, crucial meaning is being arranged on the preventing disease.Well-formed's oligose generally can be utilized by bifidus bacillus, promotes bifidobacterium growth, improves gastral interior environment, thereby is referred to as the oligose bifidus factor.The oligose that the present invention adopts is that the oligose bifidus factor specifically can be selected oligofructose, oligomeric isomaltose or stachyose etc. for use.
Production method of the present invention adds the sweet sour ratio that the oligosaccharides bifidus factor is coordinated mulberry red wine in the mulberry red wine brewing process, the oligosaccharides bifidus factor has the function of certain adjusting gastrointestinal bacterial flora.Sugariness is 1/3 of a sucrose only, is not decomposed by α-Dian Fenmei, invertase and maltin in human body, can not be utilized by human body as the energy, and blood glucose value is raise, and therefore is very suitable for diabetic subject and obese person and eats.The oligosaccharides bifidus factor has the function of whole intestines defaecation, it can make the enteron aisle spoilage organism be suppressed, and spoilage product significantly reduces and in time discharges, thereby can reduce the generation of large bowel cancer, also have anti-decayed tooth simultaneously, improve effects such as immunizing power and promotion trace elements absorbed.The mulberry red wine that production method of the present invention makes has the double health effect.
Embodiment
Embodiment 1
Get 1 ton of ripe mulberry fruit fruit, in 4 hours, clean making beating and finish and obtains about 1000 liters of pulps, the pol of pulp is 13 °, pumps into the stainless steel fermentor tank, is the SO of 80mg according to feeding quality in every liter of mulberry fruit slurry in the pulping process
2Stir the back according to adding polygalacturonase 80mg in every liter of mulberry fruit slurry, continue to stir, to add the 0.2% amount activation good Angel board high reactivity wine yeast of quality (w/v) according to yeast for the mulberry fruit volume of slurry, stir and carry out 16 ℃ of fermentations of temperature control, after Primary Fermentation begins 24 hours, add the oak particle to the Primary Fermentation system, every liter of Primary Fermentation system can add oak particle 250mg.At the 3rd day, when leavening temperature rises when very fast, according to 10.5 ° of target alcoholic strengths, the total pol of target was a standard for 21 °, gets the mulberry fruit slurry of a certain amount of volume, adds 69 kilograms of sucrose, was dissolved in to pump into fermentor tank behind the mulberry fruit slurry and stir, and continued 16 ℃ of fermentations of temperature control.And the variation of monitoring pulp pol, in the 6th day, pol reached 3.2 °, and Primary Fermentation finishes to obtain fermented juice.
Fermented juice squeezes, and the skin slag separates, and gets filtrate, feeds SO in every liter of filtrate
250mg leaves standstill under 20 ° ℃ and carried out secondary fermentation 30 days, does not have oxysuccinic acid, illustrates that this secondary fermentation process finishes, and alcoholic strength is 10.8 °, adds SO immediately in the former wine of mulberry fruit
2, feed SO in every liter of former wine of mulberry fruit
2Amount be 30mg,, then by diatomite filtration, lactic-acid-bacterium and yeast in the former wine of mulberry fruit are separated, obtain wine juice.
Wine juice temperature is dropped to 2 ℃, keep being warmed up to 18 ℃ after 24 hours.Carry out glue under the diatomite, the diatomite consumption is that every liter of cold wine juice (freezing, the back of heating up) adds 90mg diatomite, stir, naturally left standstill 5 days, get supernatant liquor and adopt horizontal diatomite filter to filter, add oligofructose (v/v) 5% in the supernatant liquor after filtering, carry out membrane filtration after stirring, obtain mulberry red wine, be filled into bottle.
The mulberry red wine mouthfeel that obtains is joyful, and color and luster is ruby red, and is as clear as crystal, and sour-sweet coordination is nutritious, and alcoholic strength is at 10.6 °.Through check, no pathogenic microorganism and coliform exist in the microbiological indicator, quality safety.
Embodiment 2
Get 30 tons of ripe mulberry fruit fruits, in 4 hours, clean making beating and finish and obtains about 30 tons of pulps, the pol of pulp is 12 °, pumps into the stainless steel fermentor tank, is the SO of 90mg according to feeding quality in every liter of mulberry fruit slurry in the pulping process
2Stir the back according to adding polygalacturonase 80mg in every liter of mulberry fruit slurry, continue to stir, to add the 0.2% amount activation good Angel board high reactivity wine yeast of quality (w/v) according to yeast for the mulberry fruit volume of slurry, stir and carry out 16 ℃ of fermentations of temperature control, after Primary Fermentation begins 24 hours, add oak chip to the Primary Fermentation system, general every liter of Primary Fermentation system can add oak chip 250mg.At the 4th day, when leavening temperature rises when very fast, according to 10.5 ° of target alcoholic strengths, the total pol of target is a standard for 21 °, gets the mulberry fruit slurry of a certain amount of volume, adds 2300 kilograms of sucrose, be dissolved in and pump into fermentor tank behind the mulberry fruit slurry and stir, continue 16 ℃ of fermentations of temperature control.And the variation of monitoring pulp pol, in the 7th day, pol reached 4.0 ° of Primary Fermentations and finishes to obtain fermented juice.
Fermented juice squeezes, and the skin slag separates, and gets filtrate, feeds SO in every liter of filtrate
240mg leaves standstill under 20 ° ℃ and carried out secondary fermentation 30 days, does not have oxysuccinic acid, illustrates that this secondary fermentation process finishes, and alcoholic strength is 10.8 °, adds SO immediately in the former wine of mulberry fruit
2, feed SO in every liter of former wine of mulberry fruit
2Amount be 40mg, then by diatomite filtration, lactic-acid-bacterium and yeast in the former wine of mulberry fruit are separated, obtain wine juice.
Wine juice temperature is dropped to 4 ℃, keep being warmed up to 18 ℃ after 24 hours.Carry out glue under the diatomite, the diatomite consumption is that every liter of wine juice (freezing, the back of heating up) adds 90mg diatomite, stir, naturally left standstill 5 days, get supernatant liquor and adopt horizontal diatomite filter to filter, add oligomeric isomaltose (v/v) 8% in the supernatant liquor after filtering, carry out membrane filtration after stirring, obtain mulberry red wine, be filled into bottle.
The mulberry red wine mouthfeel that obtains is joyful, and color and luster is ruby red, and is as clear as crystal, and sour-sweet coordination is nutritious, and alcoholic strength is at 10.4 °.Through check, no pathogenic microorganism and coliform exist in the microbiological indicator, quality safety.
Claims (10)
1. the production method of an enteron aisle health mulberry red wine may further comprise the steps:
(1) Primary Fermentation
Mulberry fruit obtains the mulberry fruit slurry through fragmentation, adds yeast and carries out Primary Fermentation, obtains fermented juice after the fermentation, and fermented juice obtains filtrate and skin slag after filtration;
(2) secondary fermentation
The filtrate that obtains to step (1) feeds SO
2, feed SO in the filtrate that every liter of step (1) obtains
2Amount be 40-50mg, feed SO
2The back is left standstill under 20～25 ℃ and was carried out secondary fermentation in 25-30 days, obtains the former wine of mulberry fruit, feeds SO again in the former wine of mulberry fruit
2, feed SO in every liter of former wine of mulberry fruit
2Amount be 30-40mg, cross leaching filtrate and promptly obtain wine juice;
(3) freezing
Wine juice temperature is dropped to 2-4 ℃, keep being warmed up to 16-20 ℃ again after 24 hours;
(4) glue under the diatomite
Diatomite is added the wine juice that step (3) makes, after stirring, left standstill 3-5 days, get supernatant liquor and filtration, add oligose in the supernatant liquor after filtering, carry out membrane filtration after stirring, it is red to obtain mulberry fruit.
2. production method as claimed in claim 1 is characterized in that: evenly feed SO in the step (1) in mulberry fruit crushing and beating process
2, feed SO in every liter of mulberry fruit slurry
2Amount be 80-100mg.
3. production method as claimed in claim 1 is characterized in that: step (1) adds polygalacturonase in the mulberry fruit slurry before mulberry fruit slurry adding yeast juice carries out Primary Fermentation, add polygalacturonase 70～100mg in every liter of mulberry fruit slurry.
4. production method as claimed in claim 1 is characterized in that: in the step (1), every liter of mulberry fruit slurry adds yeast 2.0-3.0g.
5. production method as claimed in claim 4 is characterized in that: described yeast is pre-configured to yeast juice before using, and collocation method is: it is in 35 °～38 ℃ the pure water, to add 1kg sucrose again that every 1kg yeast joins the 10L temperature, stirs.
6. production method as claimed in claim 1 is characterized in that: the described Primary Fermentation time of step (1) is 6～7 days.
7. production method as claimed in claim 1 is characterized in that: after the described Primary Fermentation of step (1) begins 24 hours, add oak particle or oak chip to the Primary Fermentation system, every liter of Primary Fermentation system adds oak particle or oak chip 200mg～250mg.
8. production method as claimed in claim 1 is characterized in that: the diatomite consumption is to add 20mg～100mg diatomite in the wine juice that makes of every liter of step (3) in the step (4).
9. production method as claimed in claim 1 is characterized in that: the volume ratio of the supernatant liquor in the step (4) after the volume of oligose and the filtration is 5-8%.
10. production method as claimed in claim 1 is characterized in that: the oligose described in the step (4) is oligofructose, oligomeric isomaltose or stachyose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101565324A CN101182440B (en) | 2007-11-07 | 2007-11-07 | Method for producing intestinal canal health-care mulberry red wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007101565324A CN101182440B (en) | 2007-11-07 | 2007-11-07 | Method for producing intestinal canal health-care mulberry red wine |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101182440A true CN101182440A (en) | 2008-05-21 |
| CN101182440B CN101182440B (en) | 2010-10-13 |
Family
ID=39447865
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007101565324A Expired - Fee Related CN101182440B (en) | 2007-11-07 | 2007-11-07 | Method for producing intestinal canal health-care mulberry red wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101182440B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102242042A (en) * | 2011-07-07 | 2011-11-16 | 句容九州桑果酒业有限公司 | Brewing process of mulberry wine |
| CN102250723A (en) * | 2011-07-12 | 2011-11-23 | 李新民 | Production method of oligosaccharide blended wine |
| CN101412956B (en) * | 2008-10-15 | 2012-07-04 | 西南大学 | Method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative |
| CN103981045A (en) * | 2014-04-14 | 2014-08-13 | 陶玲云 | Mulberry wine and production method thereof |
| CN104164345A (en) * | 2014-09-05 | 2014-11-26 | 广西壮族自治区蚕业技术推广总站 | Preparation method of functional mulberry fermented wine containing rich ferment |
| CN107603823A (en) * | 2017-11-01 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of production method of fresh type mulberry wine |
| CN108783469A (en) * | 2018-07-12 | 2018-11-13 | 王召利 | A kind of vegetable active Gly-His-Lys and preparation method thereof adjusting intestinal flora |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1168920A (en) * | 1996-06-19 | 1997-12-31 | 王嘉荣 | Method for preparing mulberry sack |
| CN1109742C (en) * | 2000-03-28 | 2003-05-28 | 广东省农业科学院蚕业研究所 | Process for preparing mulberry wine |
| CN1560217A (en) * | 2004-02-21 | 2005-01-05 | 云南桑立科技发展有限公司 | Production technology of mulberry daret |
| CN100494338C (en) * | 2004-10-29 | 2009-06-03 | 西北农林科技大学 | All-juice morat production method |
| CN100562563C (en) * | 2006-03-29 | 2009-11-25 | 西北农林科技大学 | A kind of manufacture method of mulberry sparkling wine |
| CN101012426A (en) * | 2007-02-01 | 2007-08-08 | 杨安顺 | Method of brewing mulberry wine |
-
2007
- 2007-11-07 CN CN2007101565324A patent/CN101182440B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101412956B (en) * | 2008-10-15 | 2012-07-04 | 西南大学 | Method for producing mulberry red wine by fermenting uncooked material fermentation without adding preservative |
| CN102242042A (en) * | 2011-07-07 | 2011-11-16 | 句容九州桑果酒业有限公司 | Brewing process of mulberry wine |
| CN102242042B (en) * | 2011-07-07 | 2016-03-23 | 句容市东方紫酒业有限公司 | A kind of making method of Mublerry wine |
| CN102250723A (en) * | 2011-07-12 | 2011-11-23 | 李新民 | Production method of oligosaccharide blended wine |
| CN103981045A (en) * | 2014-04-14 | 2014-08-13 | 陶玲云 | Mulberry wine and production method thereof |
| CN103981045B (en) * | 2014-04-14 | 2016-03-16 | 山西康禾农业有限责任公司 | A kind of morat and preparation method thereof |
| CN104164345A (en) * | 2014-09-05 | 2014-11-26 | 广西壮族自治区蚕业技术推广总站 | Preparation method of functional mulberry fermented wine containing rich ferment |
| CN104164345B (en) * | 2014-09-05 | 2016-03-23 | 广西壮族自治区蚕业技术推广总站 | Be rich in the preparation method of the functional sorosis fermented wine of ferment |
| CN107603823A (en) * | 2017-11-01 | 2018-01-19 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of production method of fresh type mulberry wine |
| CN108783469A (en) * | 2018-07-12 | 2018-11-13 | 王召利 | A kind of vegetable active Gly-His-Lys and preparation method thereof adjusting intestinal flora |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101182440B (en) | 2010-10-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102660438B (en) | Preparation method for grain and fruit nutritional healthcare wine | |
| CN101182440B (en) | Method for producing intestinal canal health-care mulberry red wine | |
| CN101703300B (en) | Donkey-hide gelatin probiotics beverage | |
| CN104140922B (en) | A kind of making method of Mulberry fruit vinegar beverage | |
| CN101624560B (en) | Preparation method of kelp fruit wine | |
| CN102864062B (en) | Banana fruit wine and preparation method thereof | |
| CN103881867B (en) | A kind of preparation method of mulberry fruit wine | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN101020879A (en) | Process of producing fermented wolfberry fruit yellow wine | |
| CN103289858A (en) | Fresh Chinese wolfberry fruit full juice fermented wine and preparation method thereof | |
| CN103734826A (en) | Beetroot juice fermentation type sports beverage and preparation method thereof | |
| CN102864066A (en) | Sugar-free high-fiber apple vinegar and preparation method thereof | |
| CN109303222A (en) | A kind of preparation method of sugar-free no-alcohol type health composite enzyme drink | |
| CN106367284B (en) | Liquid submerged fermentation process of health vinegar containing wolfberry, liquorice and apples | |
| CN106954775A (en) | A kind of method that utilization microorganism sterile fermentation produces olive tea vinegar drink | |
| CN107057916A (en) | Starch the production method of Yangtao wine in fruit source | |
| CN102408977B (en) | Piteguo fruit vinegar, fruit vinegar beverage and preparation methods thereof | |
| CN110982659A (en) | Grapefruit wine and preparation method thereof | |
| CN104988051A (en) | Making method of Dangshan pear seasoning vinegar | |
| CN105685703A (en) | Multi-flora fermented wild blueberry juice and preparation method thereof | |
| CN102524863B (en) | Asparagus corn fermented beverage and preparation method thereof | |
| CN107574109A (en) | A kind of preparation method of pitaya peel beverage | |
| CN101589827B (en) | Chitooligosaccharide-containing fruit vinegar beverage and preparation method thereof | |
| CN111838535A (en) | Highland barley functional red yeast rice rich in ergosterol and preparation method thereof | |
| CN1191022C (en) | Lactic bacteria aloe juice health-care beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20101013 Termination date: 20131107 |