CN101999589A - Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method - Google Patents
Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method Download PDFInfo
- Publication number
- CN101999589A CN101999589A CN2010102868260A CN201010286826A CN101999589A CN 101999589 A CN101999589 A CN 101999589A CN 2010102868260 A CN2010102868260 A CN 2010102868260A CN 201010286826 A CN201010286826 A CN 201010286826A CN 101999589 A CN101999589 A CN 101999589A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- food
- monacolin
- hours
- chinese medicine
- 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.)
- Pending
Links
Landscapes
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses red yeast brown rice with the advantages of low cost, high nutrition value, and gamma-aminobutyric acid and Monacolin K enrichment and a production method. In the produced red yeast brown rice, the content of the gamma-aminobutyric acid is 40 to 600mg/kg, and the content of the Monacolin K is 5 to 9g/kg. The specific production method comprises the following steps in sequence: a. brown rice is washed with clean water, cooked, sterilized and cooled; b. a carbon source, a nitrogen source, trace elements and edible acid are blended to obtain a shake flask culture medium with the pH value of 3.5 to 4.0 to be sterilized and cooled, wherein 3 to 5g of the carbon source, 3 to 4g of the nitrogen source and 0.2 to 0.3g of the trace elements are added to per 100ml of a culture solution; c. red yeast fungi (MK-18) obtained in a slant culture mode are implanted to the shake flask culture medium, and the shake flask culture is carried out to the log phase; d. the red yeast fungi shake flask seeds in the log phase are implanted to the brown rice obtained in the step a, the seeds are cultured for 240 to 248 hours at the constant temperature 31 to 32 DEG C, then the seeds are cultured for 120 to 148 hours at the constant temperature 25 to 26 DEG C; and e. the red yeast brown rice is dried at the constant temperature 60 to 65 DEG C.
Description
Technical field:
The present invention relates to a kind of brown rice and production method, especially a kind of cost is low, be of high nutritive value, the red colouring agent for food, also used as a Chinese medicine brown rice and the production method of enrichment gamma aminobutyric acid and Monacolin K simultaneously
Background technology:
Red colouring agent for food, also used as a Chinese medicine is the life wisdom crystallization of China's thousands of years " integration of drinking and medicinal herbs ", and red colouring agent for food, also used as a Chinese medicine also is known as " red bent ", " Divine Comedy ".Clearly put down in writing the medicine book of red colouring agent for food, also used as a Chinese medicine medical functions, can trace back to " red colouring agent for food, also used as a Chinese medicine wine brewing, the broken capable medicine gesture of blood " in " daily grass " (1329) of Wu Rui in the Yuan Dynasty.Coeval imperial dietary doctor Husihui is then said in principle of Correct Diet: " red colouring agent for food, also used as a Chinese medicine, invigorating the spleen, beneficial gas, gentleness ".The most famous physician Zhu Dan small stream of gold dollar is put down in writing " the dry stomach of invigorating the spleen is controlled dysentery for red colouring agent for food, also used as a Chinese medicine, the food of invigorating blood circulation clearly, following water hub, the past, old person of a specified duration was good " in its " Amplification on Materia Medica addendum ".The herbal works that bright, clear two generations are famous, as the Compendium of Material Medica of Li Shizhen (1518-1593 A.D.), the essentials of Matea Medica of Wang Ang, " new compilation of materia medica ", " Bencao Jingshu " of Miao Xiyong of Wu Yiluo, " herbal classic is met the source " of Zhang Lu etc., red colouring agent for food, also used as a Chinese medicine is all arranged as medicine and edible record more comprehensively.
Current medical experiment is verified, and red colouring agent for food, also used as a Chinese medicine is extremely precious health care tonic and some disease had the good curing effect.Nearest research shows again that the red colouring agent for food, also used as a Chinese medicine bacterium also can produce the powerful natural high oxidation agent that can strengthen liver function and anti-cancer such as flavones phenol (Flavonoids) but and heavy substance more than the good health-care hospital effects such as unrighted acid of reducing blood lipid.Japan rattan chapter professor far away has found to reduce the material " Monacolin-k " (Monacolin K) of human serum cholesterol from the secondary level metabolite of monascus ruber.
1985, U.S. scientist Goldstein and Brown further found out Monacolin-k and have suppressed the synthetic mechanism of action of cholesterol, and therefore obtained the Nobel Prize.Current research shows that Monacolin K (Monacolin-k) not only can suppress the synthetic rate-limiting enzyme (HMG-CoA reductase) of cholesterol, reduces cholesterol, also has effects such as the low-density blood fat of reduction and triglyceride.
GABA (GABA) is distributed widely in the animal and plant body, all contains GABA in the nerve fiber as Macroptilium, seed, rhizome and the tissue fluid of joining plants such as genus, Chinese herbal medicine and animal body.Studies show that at present, the physiologically active of GABA mainly shows following several respects: (3) treatment diseases (4) that (1) calmness is neural, antianxiety (2) brings high blood pressure down reduce blood ammonias (5) raising brain vigor (6) promotion alcohol metabolisms (7) to be had the skin aging of preventing, eliminate body odor, improves lipid-metabolism, prevents functions such as artery sclerosis and high-efficient fat reducing.
At present, in order to improve the content of Monacolin K in the product (Monacolin-k), the application for a patent for invention of Chinese patent application number 03113351.7 discloses a kind of " a kind of preparation method of no citrinin high luminance relay valency functional Monascus powder ", it is the Hongqu powder (red colouring agent) that liquid deep layer fermenting liquid is obtained concentrating through spray-drying, promptly improved the content of Monacolin K (Monacolin-k), but required expense is higher in the actual industrial production process, be unfavorable for investment, moreover also only contain Monacolin K in the product.Up to now, also less than relevant report about a kind of product while enriching gamma-aminobutyric and Monacolin K.
Summary of the invention:
The present invention is in order to solve the above-mentioned technical problem of existing in prior technology, provide a kind of cost low, be of high nutritive value, the red colouring agent for food, also used as a Chinese medicine brown rice and the production method of enrichment gamma aminobutyric acid and Monacolin K simultaneously
Technical solution of the present invention is: the red colouring agent for food, also used as a Chinese medicine brown rice of a kind of enriching gamma-aminobutyric and Monacolin K is characterized in that gamma aminobutyric acid content is 40～600mg/kg in the described red colouring agent for food, also used as a Chinese medicine brown rice; The content of Monacolin K is 5～9g/kg.
The production method of a kind of enriching gamma-aminobutyric and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice is characterized in that carrying out as follows successively:
A. with clear water with brown rice clean, boiling, sterilization and cooling;
B. bottle culture medium that shakes of carbon source, nitrogenous source, trace element and food acids configuration pH3.5～4.0 is also sterilized, cooled off; Carbonaceous sources 3～5g, nitrogenous source 3～4g, trace element 0.2～0.3g in every 100ml nutrient solution;
C. the monascus strain that the inclined-plane is cultivated inserts and shakes in bottle culture medium, shakes bottle and is cultured to logarithmic phase;
The monascus ruber shake-flask seed that d. will be in logarithmic phase inserts in a step gained brown rice, 31～32 ℃ of constant temperature culture 240～248 hours, and 25～26 ℃ of constant temperature culture are 120～148 hours again;
E. with 60～65 ℃ of constant temperature dryings of red colouring agent for food, also used as a Chinese medicine brown rice.
Described a step is boiling again after the brown rice immersion that will clean; described immersion is with pH3.5～4.0 and adds protectant food acids aqueous solution soaking; described protective agent is at least two kinds in glucose, sodium glutamate and the vitamin C; every kind of addition is that 0.08～0.1%, 31～32 ℃ of constant temperature of brown rice weight soaked 18～24 hours.
After the described immersion brown rice is pulled out 31～32 ℃ of constant temperature culture brown rice 18～24 hours.
The boiling of described a step is for steaming 30～45min on steamer; Described sterilization is to sterilize 30 minutes under 121 ℃ of temperature, and described cooling is to be cooled to 32 ℃.
Described carbon source is at least three kinds in glucose, sucrose, maltose, the corn flour; Described nitrogenous source is at least three kinds in dusty yeast, analysis for soybean powder, corn steep liquor, the peptone; Described trace element is at least three kinds in potassium dihydrogen phosphate, dipotassium hydrogen phosphate, magnesium sulfate, the sodium nitrate; Described food acids is lactic acid or acetic acid, and described sterilization is 121 ℃ of sterilizations 20 minutes, and cooling is to be cooled to 32 ℃.
Described 160～180 rev/mins of bottle shaking speed of cultivating of shaking, temperature was cultivated 84～96 hours for 31～32 ℃.
Mend into described immersion water when described 31～32 ℃ of constant temperature culture 36～48 hours, 72～84 hours, 96～108 hours, 132～144 hours and 168～180 hours and shake up.
Described 25～26 ℃ of constant temperature culture are mended into described immersion water and are shaken up in the time of 72～84 hours, 96～108 hours.
The present invention is to be raw material with brown rice with low cost, through immersion, boiling, sterilization and cooling back culture medium as the monascus ruber shake-flask seed access that is in logarithmic phase, a large amount of metabolites that can absorb the monascus ruber shake-flask seed form red colouring agent for food, also used as a Chinese medicine brown rice, make red colouring agent for food, also used as a Chinese medicine brown rice enriching gamma-aminobutyric and Monacolin K simultaneously, alpha-aminobutyric acid content is up to 40～600mg/kg; The content of Monacolin K is up to 5～9g/kg, and is nutritious.
The specific embodiment:
Embodiment 1:
A. select high-quality brown rice, after removing injured kernel, scab grain, broken kernel, moldy kernel, claim brown rice 1Kg, water carries out rinsing again, removes surface dirt, and the brown rice of cleaning is put into rice steaming car boiling 30～45min, then well-done brown rice is put into triangular flask, sterilized 30 minutes for 121 ℃ again, be cooled to below 32 ℃, stand-by;
B. bottle culture medium that shakes of carbon source, nitrogenous source, trace element and food acids configuration pH3.5～4.0 is also sterilized, cooled off; Carbonaceous sources 4～5g, nitrogenous source 5～6g, trace element 0.2～0.3g in every 100ml nutrient solution;
C. the monascus strain (MK-18) that the inclined-plane is cultivated inserts and shakes in bottle culture medium, shakes bottle and is cultured to logarithmic phase;
The monascus ruber shake-flask seed that d. will be in logarithmic phase inserts in a step gained brown rice, and brown rice is loose, shakes up with aseptic glass bar, 31～32 ℃ of constant temperature culture 240～248 hours, constant temperature culture 120～148 hours under 25～26 ℃ of conditions again, mycelia is covered with, the secondary level metabolite of monascus ruber enters in the brown rice, and the brown rice color reddens and forms red colouring agent for food, also used as a Chinese medicine brown rice;
E. with 60～65 ℃ of constant temperature dryings of red colouring agent for food, also used as a Chinese medicine brown rice.
With atomic absorption spectrophotometry gained red colouring agent for food, also used as a Chinese medicine brown rice is tested test result: alpha-aminobutyric acid content is 40-50mg/kg, and Monacolin K content is 5g/kg.
Embodiment 2:
Basic skills is with embodiment 1; be described a step be boiling again after the brown rice that will clean soaks; described immersion is with pH3.5～4.0 and adds protectant food acids (lactic acid, acetic acid) aqueous solution soaking; the weight of soaking water is 1.5 times of brown rice; described protective agent is at least two kinds in glucose, sodium glutamate and the vitamin C; every kind of addition is 0.08～0.1% of a brown rice weight, i.e. 0.8～1g, and 31～32 ℃ of constant temperature soaked 18～24 hours.
With atomic absorption spectrophotometry gained red colouring agent for food, also used as a Chinese medicine brown rice is tested test result: alpha-aminobutyric acid content is 300～350mg/kg, and Monacolin K content is 6～7g/kg.
Embodiment 3:
Basic skills is with embodiment 2, after just brown rice being soaked brown rice pulled out to spread on dustpan, and 31～32 ℃ of constant temperature culture brown rice 18～24 hours is promptly made sprouted unpolished rice, and then carried out boiling etc.;
With atomic absorption spectrophotometry gained red colouring agent for food, also used as a Chinese medicine brown rice is tested test result: alpha-aminobutyric acid content is 350～400mg/kg, and Monacolin K content is 7～8g/kg.
Embodiment 4:
Basic skills is with embodiment 3, and the carbon source of described b step is glucose 1g, sucrose 2g, corn flour (crossing 60 mesh sieves) 1g; Nitrogenous source is analysis for soybean powder 1g, corn steep liquor 0.5g, peptone 2g; Potassium dihydrogen phosphate 0.1g, magnesium sulfate 0.05g, sodium nitrate 0.1g, carbon source, nitrogenous source, trace element add the back that finishes and transfer PH3.5～4.0 with lactic acid.
With atomic absorption spectrophotometry gained red colouring agent for food, also used as a Chinese medicine brown rice is tested test result: alpha-aminobutyric acid content is 350～500mg/kg, and Monacolin K content is 7～8g/kg.
Embodiment 5:
Basic skills is with embodiment 4, describedly shakes 160～180 rev/mins of the shaking speed that bottle cultivates, and temperature was cultivated 84～96 hours for 31～32 ℃, formed logarithmic phase monascus ruber shake-flask seed; Section add to be cultivated water between during 31～32 ℃ of constant temperature culture, can mend into described immersion water when 36～48 hours, 72～84 hours, 96～108 hours, 132～144 hours and 168～180 hours and shakes up; Also need add to cultivate water during 25～26 ℃ of constant temperature culture, can in the time of 72～84 hours, 96～108 hours, mend and shake up into described immersion water.
With atomic absorption spectrophotometry gained red colouring agent for food, also used as a Chinese medicine brown rice is tested test result: alpha-aminobutyric acid content is 450～600mg/kg, and Monacolin K content can reach 7～9g/kg.
Claims (9)
1. the red colouring agent for food, also used as a Chinese medicine brown rice of enriching gamma-aminobutyric and Monacolin K is characterized in that alpha-aminobutyric acid content is 40～600mg/kg in the described red colouring agent for food, also used as a Chinese medicine brown rice; The content of Monacolin K is 5～9g/kg.
2. production method of enriching gamma-aminobutyric and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice according to claim 1 is characterized in that carrying out as follows successively:
A. with clear water with brown rice clean, boiling, sterilization and cooling;
B. bottle culture medium that shakes of carbon source, nitrogenous source, trace element and food acids configuration pH3.5～4.0 is also sterilized, cooled off; Add carbon source 3～5g, nitrogenous source 3～4g, trace element 0.2～0.3g in every 100ml nutrient solution;
C. the monascus strain (MK-18) that the inclined-plane is cultivated inserts and shakes in bottle culture medium, shakes bottle and is cultured to logarithmic phase;
The monascus ruber shake-flask seed that d. will be in logarithmic phase inserts in a step gained brown rice, 31～32 ℃ of constant temperature culture 240～248 hours, and 25～26 ℃ of constant temperature culture are 120～148 hours again;
E. with 60～65 ℃ of constant temperature dryings of red colouring agent for food, also used as a Chinese medicine brown rice.
3. the production method of enriching gamma-aminobutyric according to claim 2 and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice; it is characterized in that: described a step is boiling again after the brown rice immersion that will clean; described immersion is with pH3.5～4.0 and adds protectant food acids aqueous solution soaking; described protective agent is at least two kinds in glucose, sodium glutamate and the vitamin C; every kind of addition is that 0.08～0.1%, 31～32 ℃ of constant temperature of brown rice weight soaked 18～24 hours.
4. the production method of enriching gamma-aminobutyric according to claim 3 and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice is characterized in that: after the described immersion brown rice is pulled out 31～32 ℃ of constant temperature culture brown rice 18～24 hours.
5. the production method of enriching gamma-aminobutyric according to claim 4 and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice is characterized in that: the boiling of described a step is for steaming 30～45min on steamer; Described sterilization is to sterilize 30 minutes under 121 ℃ of temperature, and described cooling is to be cooled to 32 ℃.
6. according to the production method of claim 3 or 4 or 5 described enriching gamma-aminobutyrics and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice, it is characterized in that: described carbon source is at least three kinds in glucose, sucrose, maltose, the corn flour; Described nitrogenous source is at least three kinds in dusty yeast, analysis for soybean powder, corn steep liquor, the peptone; Described trace element is at least three kinds in potassium dihydrogen phosphate, dipotassium hydrogen phosphate, magnesium sulfate, the sodium nitrate; Described food acids is lactic acid or acetic acid, and described sterilization is 121 ℃ of sterilizations 20 minutes, and cooling is to be cooled to 32 ℃.
7. the production method of enriching gamma-aminobutyric according to claim 6 and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice is characterized in that: described c step is shaken 160～180 rev/mins of bottle shaking speed of cultivating, and temperature was cultivated 84～96 hours for 31～32 ℃.
8. the production method of enriching gamma-aminobutyric according to claim 7 and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice is characterized in that: mend into described immersion water when described 31～32 ℃ of constant temperature culture 36～48 hours, 72～84 hours, 96～108 hours, 132～144 hours and 168～180 hours and shake up.
9. the production method of enriching gamma-aminobutyric according to claim 8 and Monacolin K red colouring agent for food, also used as a Chinese medicine brown rice is characterized in that: described 25～26 ℃ of constant temperature culture are mended into described immersion water and are shaken up in the time of 72～84 hours, 96～108 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102868260A CN101999589A (en) | 2010-09-20 | 2010-09-20 | Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102868260A CN101999589A (en) | 2010-09-20 | 2010-09-20 | Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101999589A true CN101999589A (en) | 2011-04-06 |
Family
ID=43807478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102868260A Pending CN101999589A (en) | 2010-09-20 | 2010-09-20 | Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101999589A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429163A (en) * | 2011-11-02 | 2012-05-02 | 杭州双马生物工程有限公司 | Method for preparing tartary buckwheat monascus and application thereof |
| CN103045490A (en) * | 2012-12-18 | 2013-04-17 | 山东中惠食品有限公司 | Functional red yeast rice prepared from germinated brown rice and method |
| CN103125823A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparing method of brown rice function red rice health care wine |
| CN105211752A (en) * | 2015-09-18 | 2016-01-06 | 福建农林大学 | A kind of red yeast rice being rich in GABA and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333500A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice products and applications thereof for preparing hypotensor |
| CN101736033A (en) * | 2009-12-29 | 2010-06-16 | 东莞市天益生物工程有限公司 | Method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation |
| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
-
2010
- 2010-09-20 CN CN2010102868260A patent/CN101999589A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101333500A (en) * | 2007-06-25 | 2008-12-31 | 义乌市丹溪酒业有限公司 | Red rice products and applications thereof for preparing hypotensor |
| CN101760478A (en) * | 2009-08-11 | 2010-06-30 | 杭州千岛湖星遥实业有限公司 | Preparation method of radix puerariae red yeast rice |
| CN101736033A (en) * | 2009-12-29 | 2010-06-16 | 东莞市天益生物工程有限公司 | Method for producing red yeast rice with functions of regulating lipoid and reducing blood pressure through submerged fermentation |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102429163A (en) * | 2011-11-02 | 2012-05-02 | 杭州双马生物工程有限公司 | Method for preparing tartary buckwheat monascus and application thereof |
| CN103045490A (en) * | 2012-12-18 | 2013-04-17 | 山东中惠食品有限公司 | Functional red yeast rice prepared from germinated brown rice and method |
| CN103125823A (en) * | 2012-12-18 | 2013-06-05 | 山东中惠食品有限公司 | Preparing method of brown rice function red rice health care wine |
| CN105211752A (en) * | 2015-09-18 | 2016-01-06 | 福建农林大学 | A kind of red yeast rice being rich in GABA and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919836B (en) | Health-care product capable of reducing blood glucose, releasing pressure, reducing lipid, relaxing bowel, beautifying, losing weight and resisting fatigue and production process thereof | |
| CN107197966B (en) | Method for preparing GABA tea through microbial fermentation | |
| CN106255421B (en) | Method for producing garlic fermented composition and garlic fermented composition | |
| CN103099089A (en) | Health-care product for reducing blood sugar and blood pressure, relaxing bowels, losing weight, resisting fatigue and improving sexual function and production technology thereof | |
| JP4616413B1 (en) | Fermented food manufacturing method and fermented food | |
| CN102599453A (en) | Production method for simply and quickly fermenting black garlic | |
| CN104222922B (en) | Spicy pickles with beef and fermented soybean and preparation method thereof | |
| US9827213B2 (en) | Astragalus membranaceus fermentation product and method of producing the same | |
| CN107455748A (en) | One kind has antioxidation white fungus bird's nest enzyme liquid and preparation method thereof | |
| CN105767910A (en) | Method for fermentation processing of fermented soybeans highly rich in gamma-aminobutyric acid | |
| CN105661515B (en) | A kind of ferment lozenge for preventing three high diseases and preparation method thereof | |
| CN103045490B (en) | Functional red yeast rice prepared from germinated brown rice and method | |
| CN101999589A (en) | Red yeast brown rice enriched with gamma-aminobutyric acid and Monacolin K and production method | |
| CN107223983A (en) | The fermentate of the solid state transformed Chinese yam of coprinus comatus and its application | |
| KR20160056489A (en) | preparing method of fermented soybean enhancing physiological active substance and the physiological active substance thereby | |
| CN106173721B (en) | A kind of soy molasses fermented tea fermented beverage and preparation method thereof | |
| CN111035002A (en) | Preparation method of saponin rice enzyme | |
| CN105685620A (en) | Moringa oleifera oral liquid and preparation method thereof | |
| CN109452634A (en) | Mycosymbiosis fermentation blood sugar-reducing Moringa and preparation method thereof | |
| CN109498744A (en) | A kind of preparation method that composite bacteria fermentation compound eucommia bark leaf is scattered | |
| CN108925983A (en) | A kind of preparation method of enzyme microb | |
| CN101653278B (en) | Peanut and Indian buead pulp drink and preparation method thereof | |
| CN111700142A (en) | Preparation method of fermented pachymic acid substituted tea | |
| CN104450470B (en) | A kind of three-bristle cudrania fruit health liquor and preparation method thereof | |
| CN103432387A (en) | Chinese herbal medicine oral liquid for treating diabetes and production technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20110406 |