CN103053637A - Coarse cereal flour and manufacture method and application thereof - Google Patents

Coarse cereal flour and manufacture method and application thereof Download PDF

Info

Publication number
CN103053637A
CN103053637A CN2012105487749A CN201210548774A CN103053637A CN 103053637 A CN103053637 A CN 103053637A CN 2012105487749 A CN2012105487749 A CN 2012105487749A CN 201210548774 A CN201210548774 A CN 201210548774A CN 103053637 A CN103053637 A CN 103053637A
Authority
CN
China
Prior art keywords
described
coarse cereals
flour
step
characterized
Prior art date
Application number
CN2012105487749A
Other languages
Chinese (zh)
Other versions
CN103053637B (en
Inventor
魏益民
张波
张影全
严军辉
Original Assignee
中国农业科学院农产品加工研究所
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 中国农业科学院农产品加工研究所 filed Critical 中国农业科学院农产品加工研究所
Priority to CN201210548774.9A priority Critical patent/CN103053637B/en
Publication of CN103053637A publication Critical patent/CN103053637A/en
Application granted granted Critical
Publication of CN103053637B publication Critical patent/CN103053637B/en

Links

Abstract

The invention discloses coarse cereal flour and a manufacture method and an application thereof. The method comprises processing coarse cereal grain through physical and chemical methods of smashing, texture recombination, drying and the like to obtain the coarse cereal flour. When the coarse cereal flour is used for processing fine dried cereal noodles, the cereal adding proportion is improved apparently, the cereal adding proportion can reach 20%, and a fine dried noodle processing technological process is not changed obviously. Manufactured fine dried noodles are heavy in cereal flavor after being boiled, tastes of the fine dried noodles have no apparent difference with tastes of ordinary fine dried noodles, the appearance is easy to accept by consumers, the consumer satisfaction degree is improved, and good commodity is provided.

Description

Coarse cereals flour and preparation method thereof and application

Technical field

The present invention relates to a kind of coarse cereals flour and preparation method thereof and application, belong to food processing technology field.

Background technology

Vermicelli are a kind of of noodles, take wheat flour as raw material, add suitable quantity of water, edible salt or dietary alkali, and the operations such as warp and face, slaking, calendering, slitting, suspension, drying process, and the cross section is rectangle or circular, and have the dried noodles goods of certain-length.Vermicelli are one of important traditional Flour product of China, because of its have long shelf-life, easy to carry, be the characteristics such as edible through the simple cooking, liked by the consumer.

Coarse cereal noodles belongs to a kind of of pattern vermicelli in the vermicelli classification; Generally refer to take wheat flour as primary raw material, add the coarse cereals such as buckwheat, millet, corn, mung bean, the vermicelli through being processed into.Coarse cereals contain higher cellulose, protein, mineral matter, vitamin etc. to human body beneficial's material, can play the effects such as meals and nutrient balance; Crude fibre can increase intestines peristalsis, reduces the incidence of disease of gastrointestinal disease.Encourage edible coarse cereals, can reduce because eating for a long time the health risk that high-fat food and single diet are brought human body.Coarse cereal noodles more and more is subject to people's attention as a kind of important form of healthy food.

At present, relevant national standard is not stipulated adding proportion, coarse cereals kind of coarse cereal noodles etc.All there is some problems in coarse cereal noodles at aspects such as process, product quality, transportation preservations, and comprising: (1) coarse cereals adding proportion is lower; (2) coarse cereal noodles appearance luster, mouthfeel are relatively poor; (3) after the raising adding proportion, the processing and fabricating difficulty; (4) coarse cereal noodles more easily produces insect pest.Therefore, in order to improve the problems in the coarse cereal noodles production and consumption, a kind of new processing method need to be provided, with the adding proportion of coarse cereals in the raising coarse cereal noodles, and product quality can be improved.

Summary of the invention

The purpose of this invention is to provide a kind of coarse cereals flour and preparation method thereof and application.

The method of making coarse cereals flour provided by the invention comprises the steps:

1) the coarse cereals seed after will peeling grinds into the coarse cereals meal;

2) in described step 1) gained coarse cereals meal, add water, make the quality percentage composition of moisture in its mixture be 15-20% after, obtain extrudate through extrusion;

3) with described step 2) the gained extrudate quality percentage composition that is dried to moisture wherein is less than after 10%, pulverizes again, obtains described coarse cereals flour.

Described coarse cereals seed is the commercially available various coarse cereals seed of processing through decortication, such as millet seed or corn kernel or buckwheat seed; The particle diameter of described coarse cereals meal is 0.2mm~2.0mm, is specially 0.2mm or 2.0mm or 0.25mm;

In addition, in order to obtain the coarse cereals flour of high-quality, before described step 1), commercially available coarse cereals seed can be cleared up first and removal of impurities.

Described step 2) in, described extrusion is the parallel dual-screw extrusion;

In the described parallel dual-screw extrusion step, the barrel zone temperature of used extruder is followed successively by: 70 ℃~110 ℃, 100 ℃~140 ℃, 140 ℃~180 ℃, 150 ℃~190 ℃ and 160~200 ℃, specifically can be following thermograde a or b or c:

Thermograde a is 70 ℃, 100 ℃, 140 ℃, 150 ℃ and 160 ℃;

Thermograde b is 110 ℃, 140 ℃, 180 ℃, 190 ℃ and 200 ℃;

Thermograde c is 90 ℃, 110 ℃, 160 ℃, 170 ℃ and 180 ℃;

In this step, the biodiversity percentage composition of described coarse cereals meal can be 15% or 20% or 18% or 15-18% or 18-20%, and this moisture can directly be added moisture by liquor pump and be regulated in extruding puffing process;

The aperture of used extruder die is 4.0mm~6.0mm, is specially 4.0mm or 5.0mm or 6.0mm or 4.0-5.0mm or 5.0-6.0mm.

In the described step 3), baking temperature is 40 ℃~60 ℃, is specially 40 ℃ or 60 ℃; After dry in the material quality percentage composition of moisture be specially 9.00% or 9.86% or 10.00% or 9.00-10.00% or 9.00-9.86% or 9.86-10.00%; In the described pulverising step, the particle diameter of screen cloth is 0.2-0.5mm, is specially 0.2 or 0.5 or 0.25 or 0.2-0.25 or 0.25-0.5mm.

Make according to the method described above the coarse cereals flour that obtains, also belong to protection scope of the present invention.Wherein, the particle diameter of described coarse cereals flour is 0.2-0.5mm, is specially 0.2 or 0.5 or 0.25 or 0.2-0.25 or 0.25-0.5mm; Described coarse cereals flour is specially millet flour or corn flour or Buckwheat flour; The quality percentage composition of moisture is no more than 10% in the described coarse cereals flour, is specially 8.85% or 9.80% or 9.82% or 8.85-9.82% or 8.85-9.80% or 9.80-9.82%.

In addition, contain food and the application of described coarse cereals flour in making food of described coarse cereals flour, also belong to protection scope of the present invention.Wherein, described food is the Flour product such as vermicelli, dough sheet; In the described food, the quality percentage composition of described coarse cereals flour is specially 10%-30%, and preferred 20%.

The preparation method of coarse cereals flour provided by the invention is processed the coarse cereals seeds by physics, chemical methodes such as pulverizing, the restructuring of matter structure, dryings, to change its processing characteristics, obtains coarse cereals flour.When utilizing this coarse cereals flour processing coarse cereal noodles, the coarse cereals adding proportion significantly improves, and the coarse cereals adding proportion can reach 20%, and the vermicelli machining process is without obvious change.It is with rich flavor that the coarse cereal noodles of making boils rear coarse cereals, mouthfeel and common vermicelli no significant difference, and outward appearance is easier to be accepted by the consumer, and customer satisfaction improves, and has fabulous commodity.

Description of drawings

Fig. 1 is the coarse cereal noodles sense organ evaluating meter.

The specific embodiment

Employed experimental technique is conventional method if no special instructions among the following embodiment.

Used material, reagent etc. if no special instructions, all can obtain from commercial channels among the following embodiment.

In order to obtain the Novel coarse grain vermicelli of high-quality, the coarse cereals of selecting among the following embodiment are the common raw material of selling on the market.It should be cleared up, after the removal of impurities, process again.Moisture all gets with adopting loss on drying to measure in the material.

Embodiment 1, millet coarse cereals flour

1) the millet seed with decortication utilizes ultracentrifugation crusher (German Lay speed company, ZM200 type) to pulverize, and the screen cloth diameter is 0.2mm, obtains the millet meal.

2) with step 1) gained millet meal adds moisture by liquor pump in this twin (double) screw extruder, after making the quality percentage composition of moisture in the material be 15%, the DSE-25 parallel dual-screw extruder that adopts German Bradley Bender food instrument company to produce carries out extrusion, the extruder barrel temperature is followed successively by: 70 ℃, 100 ℃, 140 ℃, 150 ℃, 160 ℃, the aperture of used die head is 4.0mm when extruding, and obtains rule, even, of the same size extrudate particle again after the cutting knife cutting behind the extrusion.

3) with step 2) the gained extrudate carries out drying in 40 ℃ of drying boxes, after making extrudate biodiversity percentage composition drop to 10.00%, utilize ultracentrifugation crusher (German Lay speed company, ZM200 type) to pulverize, the screen cloth diameter is 0.2mm, obtains millet coarse cereals flour provided by the invention.

The particle diameter of this flour is 0.2mm, and the quality percentage composition of moisture is 9.82%.

Make the millet coarse cereal noodles

Concrete steps are: this embodiment gained millet coarse cereals flour is mixed with common wheat flour, and the mass ratio of millet coarse cereals flour and common wheat flour is 20: 80, obtains premix flour, is processed into the millet coarse cereal noodles according to following operation:

(1) take by weighing 200g premix flour, pour dough mixing machine (Beijing Dongfang Fude Technology Development Center, JHMZ-200 type) into, add 1% salt, adding water, to make the final water content of dough be 35%.On dough mixing machine, with face 4min, pour the face wadding into flour stranding machine (Beijing Dongfang Fude Technology Development Center, JMTD-168/140 type) upper calendering.

(2) calendering procedure is as follows: calendering is 3 times on the 1.5mm distance between axles, wherein directly pressure once, twice of doubling; Put into valve bag, proof 30 minutes.Then, on 1.2mm, 0.9mm, 0.7mm, 0.5mm, press once respectively control final thickness 1.0-1.1mm.

(3) drying process is as follows: noodles are placed 40 ℃ first, 10h in the climatic chamber of humidity 75%; Then take out nature and dry 10h, the final water content of vermicelli should be less than 13.5%.

Adopt the sexy official's evaluation method of hobby, by 5 people's sensory evaluation groups through training the millet coarse cereal noodles of making is carried out sensory evaluation, the sense organ evaluating meter as shown in Figure 1." fine " note was done 5 minutes in the indices, and " better " note was done 4 minutes, and " generally " note was done 3 minutes, and " relatively poor " note was done 2 minutes, and " very poor " note was done 1 minute.The result is carried out statistical analysis.

Gained millet coarse cereal noodles and common vermicelli sensory evaluation variance analysis are as shown in table 1.

Table 1, millet coarse cereal noodles and common vermicelli Analyses Methods for Sensory Evaluation Results

The fine dried millet noodle outward appearance (4.45) of boiling as shown in Table 1,, smell score (3.82) and overall score (12.45) all are significantly higher than common vermicelli sensory evaluation score (p<0.05); Fine dried millet noodle mouthfeel score (4.18) and common vermicelli illustrate that without significant difference (table 1) this fine dried millet noodle aesthetic quality is better, can reach the consumer to the requirement of vermicelli product quality.Simultaneously, customer satisfaction is high, and the product commodity is outstanding.

Embodiment 2, corn coarse cereals flour

1) corn kernel is utilized experimental powder mill (Wuxi Xiliang Machinery Manufacturing Co., Ltd., LRMM8040-3-D type) grind, cross the 2mm screen cloth, obtain hominy grits.

2) with step 1) the gained hominy grits adds moisture by liquor pump in this twin (double) screw extruder, after making the quality percentage composition of moisture in the material be 20%, the DSE-25 parallel dual-screw extruder of producing with German Bradley Bender food instrument company carries out extrusion, the extruder barrel temperature is followed successively by: 110 ℃, 140 ℃, 180 ℃, 190 ℃, 200 ℃, the aperture of used die head is 6.0mm when extruding, and obtains rule, even, consistent extrudate particle after cutting knife cutting.

3) with step 2) the gained extrudate carries out drying in 60 ℃ of drying boxes, after making extrudate biodiversity percentage composition drop to 9.86%, utilize ultracentrifugation crusher (German Lay speed company, ZM200 type) to pulverize, the screen cloth diameter is 0.5mm, obtains corn coarse cereals flour provided by the invention.

The particle diameter of this flour is 0.5mm, and the quality percentage composition of moisture is 9.80%.

Make the corn coarse cereal noodles

Concrete steps are: this embodiment gained corn coarse cereals flour is mixed with common wheat flour, and the mass ratio of corn coarse cereals flour and common wheat flour is 20: 80, obtains premix flour, is processed into the corn coarse cereal noodles according to embodiment 1 identical operation.

Adopt the sensory evaluation method identical with the millet coarse cereal noodles, the corn coarse cereal noodles of gained is had a liking for sexy official's evaluation analysis, and the result is carried out statistical analysis.

Gained corn coarse cereal noodles and common vermicelli sensory evaluation variance analysis are as shown in table 2.

Table 2, corn coarse cereal noodles and common vermicelli Analyses Methods for Sensory Evaluation Results

The corn coarse cereal noodles outward appearance (4.30) of boiling as shown in Table 2,, smell (3.80) and overall score (11.70) all are significantly higher than common vermicelli (p<0.05); Corn dried noodle mouthfeel score (3.60) and common vermicelli are without significant difference (p<0.05, table 2).

Embodiment 3, buckwheat coarse cereals flour

1) the buckwheat seed with decortication utilizes ultracentrifugation crusher (German Lay speed company, ZM200 type) to pulverize, and the screen cloth diameter is 0.25mm, obtains the buckwheat meal.

2) with step 1) gained buckwheat meal adds moisture by liquor pump in this twin (double) screw extruder, after making the quality percentage composition of moisture in the material be 18%, the DSE-25 parallel dual-screw extruder of producing with German Bradley Bender food instrument company carries out extrusion, the extruder barrel temperature is followed successively by: 90 ℃, 110 ℃, 160 ℃, 170 ℃, 180 ℃, the aperture of used die head is 5.0mm when extruding, and obtains rule, even, consistent extrudate particle after cutting knife cutting.

3) with step 2) the gained extrudate carries out drying in 60 ℃ of drying boxes, make extrudate biodiversity percentage composition drop to 9.00%.Utilize ultracentrifugation crusher (German Lay speed company, ZM200 type) to pulverize, the screen cloth diameter is 0.25mm, obtains buckwheat coarse cereals flour provided by the invention.

The particle diameter of this flour is 0.25mm, and the quality percentage composition of moisture is 8.85%.

Make the buckwheat coarse cereal noodles

Concrete steps are: this embodiment gained buckwheat coarse cereals flour is mixed with common wheat flour, and the mass ratio of buckwheat coarse cereals flour and common wheat flour is 20: 80, obtains premix flour, is processed into the buckwheat coarse cereal noodles according to embodiment 1 identical operation.

Adopt the sensory evaluation method identical with the millet coarse cereal noodles, the buckwheat coarse cereal noodles of gained is had a liking for sexy official's evaluation analysis, and the result is carried out statistical analysis.

Gained buckwheat coarse cereal noodles and common vermicelli sensory evaluation variance analysis are as shown in table 3.

Table 3, buckwheat coarse cereal noodles and common vermicelli Analyses Methods for Sensory Evaluation Results

The buckwheat coarse cereal noodles outward appearance score (3.91) of boiling as shown in Table 3,, smell score (3.73), mouthfeel score (3.91) and overall score (11.55) and common vermicelli are without significant difference (p<0.05, table 3).

Claims (10)

1. a method of making coarse cereals flour comprises the steps:
1) the coarse cereals seed after will peeling grinds into the coarse cereals meal;
2) in described step 1) gained coarse cereals meal, add water, make the quality percentage composition of moisture in its mixture be 15-20% after, obtain extrudate through extrusion;
3) with described step 2) the gained extrudate quality percentage composition that is dried to moisture wherein is less than after 10%, pulverizes again, obtains described coarse cereals flour.
2. method according to claim 1, it is characterized in that: in the described step 1), the particle diameter of described coarse cereals meal is 0.2mm~2.0mm;
Described coarse cereals seed is millet seed or corn kernel or buckwheat seed.
3. method according to claim 1 and 2, it is characterized in that: described step 2), described extrusion is the parallel dual-screw extrusion.
4. method according to claim 3, it is characterized in that: in the described parallel dual-screw extrusion step, the barrel zone temperature of used extruder is followed successively by: 70 ℃~110 ℃, 100 ℃~140 ℃, 140 ℃~180 ℃, 150 ℃~190 ℃ and 160~200 ℃.
5. arbitrary described method according to claim 1-4, it is characterized in that: described step 2) in the extrusion step, the aperture of used extruder die is 4.0mm~6.0mm.
6. arbitrary described method according to claim 1-5, it is characterized in that: in the described step 3) drying, temperature is 40 ℃~60 ℃; In the described pulverising step, the particle diameter of screen cloth is 0.2-0.5mm.
7. the arbitrary described method of claim 1-6 is made the coarse cereals flour that obtains.
8. coarse cereals flour according to claim 7, it is characterized in that: the particle diameter of described coarse cereals flour is 0.2-0.5mm;
Described coarse cereals flour is millet flour or corn flour or Buckwheat flour;
The quality percentage composition of moisture is no more than 10% in the described coarse cereals flour.
9. the food that contains claim 7 or 8 described coarse cereals flours;
The application in making food of claim 7 or 8 described coarse cereals flours.
10. food according to claim 9 or application is characterized in that: described food is vermicelli or dough sheet;
In the described food, the quality percentage composition of described coarse cereals flour is 10%-30%, preferred 20%.
CN201210548774.9A 2012-12-17 2012-12-17 Coarse cereal flour and manufacture method and application thereof CN103053637B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210548774.9A CN103053637B (en) 2012-12-17 2012-12-17 Coarse cereal flour and manufacture method and application thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210548774.9A CN103053637B (en) 2012-12-17 2012-12-17 Coarse cereal flour and manufacture method and application thereof

Publications (2)

Publication Number Publication Date
CN103053637A true CN103053637A (en) 2013-04-24
CN103053637B CN103053637B (en) 2014-03-19

Family

ID=48096783

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210548774.9A CN103053637B (en) 2012-12-17 2012-12-17 Coarse cereal flour and manufacture method and application thereof

Country Status (1)

Country Link
CN (1) CN103053637B (en)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104171929A (en) * 2014-07-11 2014-12-03 河南金龙面业有限公司 Pure corn flour fine dried noodles convenient to eat
CN104206986A (en) * 2014-08-07 2014-12-17 中国农业大学 Steamed total millet flour cone-shaped bread and producing method thereof
CN104256278A (en) * 2014-08-07 2015-01-07 中国农业大学 Full millet flour cake and production method thereof
CN104255862A (en) * 2014-08-07 2015-01-07 中国农业大学 Whole millet flour biscuit and production method thereof
CN105285707A (en) * 2015-09-22 2016-02-03 甘肃薯香园农业科技有限公司 Potato whole powder fine dried noodles and processing method thereof
CN105685807A (en) * 2016-01-14 2016-06-22 北京工商大学 Processing method for potato fine dried noodles
CN106722060A (en) * 2017-03-23 2017-05-31 安徽省凤宝粮油食品(集团)有限公司 A kind of processing method for improveing coarse cereals flour
CN107079952A (en) * 2017-04-14 2017-08-22 山西省农业科学院农产品加工研究所 A kind of preparation method of pure buck wheat meal

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1174662A (en) * 1996-08-27 1998-03-04 汤兆铮 Maize flour for making steamed bread and production technology
CN101253954A (en) * 2008-04-10 2008-09-03 上海良友(集团)有限公司 Wheat puffing bran flour, preparation and applications thereof
CN101283753A (en) * 2008-05-24 2008-10-15 马荣昌 Corn puffing flour and production method
CN102150840A (en) * 2010-12-29 2011-08-17 国家粮食局科学研究院 Method for preparing stabilized whole wheat flour

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1174662A (en) * 1996-08-27 1998-03-04 汤兆铮 Maize flour for making steamed bread and production technology
CN101253954A (en) * 2008-04-10 2008-09-03 上海良友(集团)有限公司 Wheat puffing bran flour, preparation and applications thereof
CN101283753A (en) * 2008-05-24 2008-10-15 马荣昌 Corn puffing flour and production method
CN102150840A (en) * 2010-12-29 2011-08-17 国家粮食局科学研究院 Method for preparing stabilized whole wheat flour

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104171929A (en) * 2014-07-11 2014-12-03 河南金龙面业有限公司 Pure corn flour fine dried noodles convenient to eat
CN104206986A (en) * 2014-08-07 2014-12-17 中国农业大学 Steamed total millet flour cone-shaped bread and producing method thereof
CN104256278A (en) * 2014-08-07 2015-01-07 中国农业大学 Full millet flour cake and production method thereof
CN104255862A (en) * 2014-08-07 2015-01-07 中国农业大学 Whole millet flour biscuit and production method thereof
CN105285707A (en) * 2015-09-22 2016-02-03 甘肃薯香园农业科技有限公司 Potato whole powder fine dried noodles and processing method thereof
CN105685807A (en) * 2016-01-14 2016-06-22 北京工商大学 Processing method for potato fine dried noodles
CN106722060A (en) * 2017-03-23 2017-05-31 安徽省凤宝粮油食品(集团)有限公司 A kind of processing method for improveing coarse cereals flour
CN107079952A (en) * 2017-04-14 2017-08-22 山西省农业科学院农产品加工研究所 A kind of preparation method of pure buck wheat meal

Also Published As

Publication number Publication date
CN103053637B (en) 2014-03-19

Similar Documents

Publication Publication Date Title
Kaur et al. Functional properties of pasta enriched with variable cereal brans
CN103798342B (en) A kind of dendrobium candidum low sugar coarse grain biscuit
Giménez et al. Rheological, functional and nutritional properties of wheat/broad bean (Vicia faba) flour blends for pasta formulation
Gull et al. Effect of millet flours and carrot pomace on cooking qualities, color and texture of developed pasta
Mir et al. Effect of apple pomace on quality characteristics of brown rice based cracker
CN103564344B (en) Coarse cereal instant rice and preparation method thereof
Anglani Sorghum for human food–A review
CN101715922B (en) Method for preparing unpolished rice modified nutritious powder and nutritious drink
CN101129177B (en) Artificial various grains rice and method of preparing the same
CN102356846B (en) Processing method of whole grain vermicelli
US20030113429A1 (en) Food compositions including resistant starch
US8097290B2 (en) Methods for preparing oat bran enriched in β-glucan and oat products prepared therefrom
CN102396584B (en) Nutrient steamed bun powder pre-mixed with whole-wheat germs and soybeans and preparation method thereof
CN103385419B (en) Pumpkin and buckwheat vermicelli processing technology
Chauhan et al. Physical, textural, and sensory characteristics of wheat and amaranth flour blend cookies
CN101646353B (en) A direct expanded snack made with peanut flour and method for making
Verma et al. Value added products from nutri-cereals: Finger millet (Eleusine coracana)
CN104605247A (en) Multi-grain nutrition and health hot drink and manufacturing method thereof
CN104738411B (en) A kind of dendrobium officinale health face and preparation method thereof
CN102210466B (en) High-fiber coarse food grain black sesame paste and preparation method thereof
CN102258170B (en) Buckwheat health-care noodles and preparation method thereof
CN104137866A (en) Egg fruit nutritious biscuit and processing method thereof
CN102018167B (en) Coarse cereal noodles and preparation method thereof
CN100377651C (en) Nutrient preblending powder for bread
CN102132829A (en) Processing method for miscellaneous grain bean noodles

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant