CN103478840A - Chrysanthemum beverage - Google Patents
Chrysanthemum beverage Download PDFInfo
- Publication number
- CN103478840A CN103478840A CN201310448315.8A CN201310448315A CN103478840A CN 103478840 A CN103478840 A CN 103478840A CN 201310448315 A CN201310448315 A CN 201310448315A CN 103478840 A CN103478840 A CN 103478840A
- Authority
- CN
- China
- Prior art keywords
- chu chrysanthemum
- extract
- time
- extraction
- beverage
- 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
- 241000723353 Chrysanthemum Species 0.000 title claims abstract description 50
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 50
- 235000013361 beverage Nutrition 0.000 title claims abstract description 19
- 229930003944 flavone Natural products 0.000 claims abstract description 6
- 235000011949 flavones Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 4
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims description 31
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 18
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 9
- 239000001569 carbon dioxide Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 6
- 150000002213 flavones Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 3
- 229960004998 acesulfame potassium Drugs 0.000 claims description 3
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 3
- 239000000619 acesulfame-K Substances 0.000 claims description 3
- 239000006286 aqueous extract Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 3
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 3
- 238000004821 distillation Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 235000019441 ethanol Nutrition 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013616 tea Nutrition 0.000 abstract description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 abstract 1
- YGCFIWIQZPHFLU-UHFFFAOYSA-N acesulfame Chemical compound CC1=CC(=O)NS(=O)(=O)O1 YGCFIWIQZPHFLU-UHFFFAOYSA-N 0.000 abstract 1
- 229960005164 acesulfame Drugs 0.000 abstract 1
- 150000002212 flavone derivatives Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000001509 sodium citrate Substances 0.000 abstract 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000019982 sodium hexametaphosphate Nutrition 0.000 abstract 1
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 abstract 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 abstract 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 2
- 244000192528 Chrysanthemum parthenium Species 0.000 description 2
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004438 eyesight Effects 0.000 description 2
- 235000008384 feverfew Nutrition 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 241000131317 Capitulum Species 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the field of food, relates to a tea beverage, in particular to a chrysanthemum beverage. The chrysanthemum beverage disclosed by the invention is composed of a chrysanthemum extractive, acesulfame, sodium citrate, sodium hexametaphosphate, VC and sodium erythorbate, wherein the content of flavone in chrysanthemum of the chrysanthemum beverage is not less than 37.5 mg/100g. The chrysanthemum beverage provided by the invention is simple in preparation, high in nutritional value and medicinal value, and excellent in taste through reasonable addition of auxiliary materials.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of tea beverage, more specifically relate to a kind of Chu chrysanthemum beverage.
?
Background technology
The Chu chrysanthemum, be the dry capitulum of composite family Dendranthema, has the effect of wind and heat dispersing, flat liver improving eyesight, loose wind step-down.The Anhui Ways of Special Agricultural Products, be one of the whole nation four large feverfews (Chu chrysanthemum, Hang Ju, tribute chrysanthemum, Bo chrysanthemum), " modern Practical Chinese medicinal " book review valency " person is the most refrigerant in Anhui Chuzhou, not bitter sweetless, in feverfew as the best ".More to its pharmacological research, but less to its exploitation.
Along with the exploitation of Chu chrysanthemum deep process, the developmental research of at present increasing Chu chrysanthemum spin-off becomes the hot issue of Chu chrysanthemum research field.
?
Summary of the invention
The object of the present invention is to provide a kind of Chu chrysanthemum beverage, thereby the medical value of Chu chrysanthemum is extended into to field of food.By long-term drinking Chu chrysanthemum beverage, reach the effects such as wind and heat dispersing, flat liver improving eyesight, loose wind step-down, inhibition diabetic complication.
Chu chrysanthemum beverage disclosed by the invention, be comprised of Chu chrysanthemum extract, acesulfame potassium, natrium citricum, calgon, VC and sodium isoascorbate, and in described Chu chrysanthemum beverage, Chu chrysanthemum flavones content is not less than 37.5mg/100g.
Because the mouthfeel evaluation of Chu chrysanthemum extract itself is lower, therefore obtain the content of flavones in enough products for the Chu chrysanthemum extract to try one's best few, the preparation method that we disclose described Chu chrysanthemum extract is, after the cleaning of the Chu chrysanthemum of fresh harvesting, removing foreign material, dust, drying, send in supercritical extraction reactor, take carbon dioxide as the extraction fluid, extraction conditions is 30 ~ 60 ℃ of temperature, pressure 20 ~ 40Mpa, extraction time 1 ~ 10 hour; Obtain extract for the first time;
Will be for the first time extract again pass into supercritical extraction reactor, pass into from the extractor bottom and take the carbon dioxide abstraction fluid that absolute ethyl alcohol is entrainer, under 60 ℃, the extraction conditions of pressure 15 ~ 20Mpa, extract 5 ~ 10 hours, obtain extract for the second time;
Will be for the second time extract through the distilled water of 70 ~ 100 ℃, separate, obtain aqueous extract;
Water extraction liquid is under the temperature conditions of 50 ~ 70 ℃, and decompression distillation obtains Chu chrysanthemum extract medicinal extract.
As preferably, we disclose 1 ~ 5wt% that described entrainer ethanol is carbon dioxide.
Further preferably, we disclose described Chu chrysanthemum before sending into supercritical extraction reactor, first carry out the lucifuge fermentation process, and described fermentation temperature is 25 ~ 35 ℃, and fermentation time is 1 ~ 2 day.
Chu chrysanthemum beverage disclosed in this invention, not only preparation is simple, and nutritive value and medical value abundant, and, by the reasonable interpolation of auxiliary material, mouthfeel is good.
The specific embodiment
Below in conjunction with embodiment, the present invention is described further; it should be noted that following embodiment is only for being specifically described invention; can not be interpreted as limiting the scope of the invention, the those of ordinary skill in this field can be made some nonessential improvement and adjustment accordingly.
The preparation of embodiment 1 Chu chrysanthemum extract
After the cleaning of the Chu chrysanthemum of fresh harvesting, removing foreign material, dust, drying, send in supercritical extraction reactor, take carbon dioxide as the extraction fluid, and extraction conditions is 30 ~ 60 ℃ of temperature, pressure 20 ~ 40Mpa, extraction time 1 ~ 10 hour; Obtain extract for the first time;
Will be for the first time extract again pass into supercritical extraction reactor, pass into from the extractor bottom and take the carbon dioxide abstraction fluid that absolute ethyl alcohol is entrainer, under 60 ℃, the extraction conditions of pressure 15 ~ 20Mpa, extract 5 ~ 10 hours, obtain extract for the second time;
Will be for the second time extract through the distilled water of 70 ~ 100 ℃, separate, obtain aqueous extract;
Water extraction liquid is under the temperature conditions of 50 ~ 70 ℃, and decompression distillation obtains Chu chrysanthemum extract medicinal extract.
As preferably, we disclose 1 ~ 5wt% that described entrainer ethanol is carbon dioxide.
Further preferably, we disclose described Chu chrysanthemum before sending into supercritical extraction reactor, first carry out the lucifuge fermentation process, and described fermentation temperature is 25 ~ 35 ℃, and fermentation time is 1 ~ 2 day.
With ultraviolet spectrophotometry, the flavones in Chu chrysanthemum extract medicinal extract is carried out to assay, flavones content is 30 ~ 40%.
Embodiment 2
The Chu chrysanthemum extract, acesulfame potassium, natrium citricum, calgon, VC and the sodium isoascorbate that in embodiment 1, obtain are added with 0.13 ~ 0.25%, 0.12 ~ 0.15%, 0.08 ~ 0.12%, 0.12 ~ 0.15%, 0.12 ~ 0.15%, 0.05 ~ 0.08% ratio respectively, surplus is added to enough with water, obtains Chu chrysanthemum beverage.
Claims (4)
1. a Chu chrysanthemum beverage, it is characterized in that: described Chu chrysanthemum beverage is comprised of Chu chrysanthemum extract, acesulfame potassium, natrium citricum, calgon, VC and sodium isoascorbate, and in described Chu chrysanthemum beverage, Chu chrysanthemum flavones content is not less than 37.5mg/100ml.
2. Chu chrysanthemum beverage according to claim 1, it is characterized in that: the preparation method of described Chu chrysanthemum extract is, after the cleaning of the Chu chrysanthemum of fresh harvesting, removing foreign material, dust, dry, send in supercritical extraction reactor, take carbon dioxide as the extraction fluid, and extraction conditions is 30 ~ 60 ℃ of temperature, pressure 20 ~ 40Mpa, extraction time 1 ~ 10 hour; Obtain extract for the first time;
Will be for the first time extract again pass into supercritical extraction reactor, pass into from the extractor bottom and take the carbon dioxide abstraction fluid that absolute ethyl alcohol is entrainer, under 60 ℃, the extraction conditions of pressure 15 ~ 20Mpa, extract 5 ~ 10 hours, obtain extract for the second time;
Will be for the second time extract through the distilled water of 70 ~ 100 ℃, separate, obtain aqueous extract;
Water extraction liquid is under the temperature conditions of 50 ~ 70 ℃, and decompression distillation obtains Chu chrysanthemum extract medicinal extract.
3. Chu chrysanthemum beverage according to claim 2, is characterized in that: 1 ~ 5wt% that described entrainer ethanol is carbon dioxide.
4. Chu chrysanthemum beverage according to claim 2, it is characterized in that: described Chu chrysanthemum, before sending into supercritical extraction reactor, first carries out the lucifuge fermentation process, and described fermentation temperature is 25 ~ 35 ℃, and fermentation time is 1 ~ 2 day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448315.8A CN103478840B (en) | 2013-09-27 | 2013-09-27 | Chrysanthemum beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448315.8A CN103478840B (en) | 2013-09-27 | 2013-09-27 | Chrysanthemum beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103478840A true CN103478840A (en) | 2014-01-01 |
| CN103478840B CN103478840B (en) | 2015-06-10 |
Family
ID=49819699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310448315.8A Expired - Fee Related CN103478840B (en) | 2013-09-27 | 2013-09-27 | Chrysanthemum beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103478840B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104490968A (en) * | 2014-12-08 | 2015-04-08 | 张旭 | Extracting method of chamomile extract |
| CN107335038A (en) * | 2017-07-21 | 2017-11-10 | 句容市润泰生物科技有限公司 | Improve Chinese medicine composition of cray feed ability and its preparation method and application |
| CN108719706A (en) * | 2018-04-17 | 2018-11-02 | 北京佑众全椒制药有限公司 | A kind of stem of noble dendrobium chu chrysanthemum drink and preparation method thereof |
| CN108936143A (en) * | 2017-05-23 | 2018-12-07 | 康师傅饮品控股有限公司 | Chrysanthemum extract liquor and its preparation process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1364831A (en) * | 2002-02-06 | 2002-08-21 | 中国科学院山西煤炭化学研究所 | Supercritical carbon dioxide process for extracting lutein from marigold flower |
| US20050158398A1 (en) * | 2004-01-21 | 2005-07-21 | Ming Xie | Multifunctional nutrient supplement and a process for making |
| CN102038254A (en) * | 2009-10-14 | 2011-05-04 | 滁州学院 | Chrysanthemum drink and preparation method thereof |
| CN102132931A (en) * | 2011-03-25 | 2011-07-27 | 浙江大学 | Method for preparing chrysanthemum instant powder or instant crystal |
-
2013
- 2013-09-27 CN CN201310448315.8A patent/CN103478840B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1364831A (en) * | 2002-02-06 | 2002-08-21 | 中国科学院山西煤炭化学研究所 | Supercritical carbon dioxide process for extracting lutein from marigold flower |
| US20050158398A1 (en) * | 2004-01-21 | 2005-07-21 | Ming Xie | Multifunctional nutrient supplement and a process for making |
| CN102038254A (en) * | 2009-10-14 | 2011-05-04 | 滁州学院 | Chrysanthemum drink and preparation method thereof |
| CN102132931A (en) * | 2011-03-25 | 2011-07-27 | 浙江大学 | Method for preparing chrysanthemum instant powder or instant crystal |
Non-Patent Citations (1)
| Title |
|---|
| 雍技等: "超临界CO2萃取黄酮类物质的研究进展", 《安徽化工》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104490968A (en) * | 2014-12-08 | 2015-04-08 | 张旭 | Extracting method of chamomile extract |
| CN108936143A (en) * | 2017-05-23 | 2018-12-07 | 康师傅饮品控股有限公司 | Chrysanthemum extract liquor and its preparation process |
| CN107335038A (en) * | 2017-07-21 | 2017-11-10 | 句容市润泰生物科技有限公司 | Improve Chinese medicine composition of cray feed ability and its preparation method and application |
| CN108719706A (en) * | 2018-04-17 | 2018-11-02 | 北京佑众全椒制药有限公司 | A kind of stem of noble dendrobium chu chrysanthemum drink and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103478840B (en) | 2015-06-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103451022B (en) | Method for integrally extracting volatile oil, polysaccharide and flavone from elsholtzia haichowensis sun | |
| CN103283878B (en) | Processing technology of white tea drinks | |
| CN103478840B (en) | Chrysanthemum beverage | |
| CN101433592B (en) | Preparation method of Lupulus extract containing xanthohumol | |
| CN102038254A (en) | Chrysanthemum drink and preparation method thereof | |
| CN103694364A (en) | Method for synchronously extracting, separating and purifying polysaccharides and flavones of cyclocarya paliurus | |
| CN103689648A (en) | Agrocybe cylindracea and pork sausage | |
| WO2007065539A8 (en) | Extracts of gynostemma and compositions for reducing blood lipid levels | |
| CN103999979B (en) | Health-care cold tea of a kind of clearing heat and removing internal heat and preparation method thereof | |
| CN103238837B (en) | Siraitia grosvenorii particle with health-care effect and preparation method thereof | |
| CN104431138A (en) | Method for processing honeysuckle tea | |
| CN111184785A (en) | Method for extracting flavonoids from roses | |
| CN101928643A (en) | Preparation method for compound with flavor of Xinyang maojian tea | |
| CN106900902A (en) | A kind of portable Antialcoholic liver-protecting tea bag | |
| CN205561435U (en) | Tea leaf drying machine | |
| CN104073394A (en) | Kudzu vine root beer and preparation method thereof | |
| CN103626883A (en) | Extraction method for hedyotis diffusa polysaccharide | |
| CN104211711B (en) | The compound separated in a kind of Fructus Schisandrae Chinensis and preparation and application thereof | |
| CN107674764A (en) | The carbon dioxide method for extracting of galic essential oil | |
| CN203803146U (en) | Dendrobe active ingredient extraction mechanism | |
| CN103735562B (en) | A kind of ganoderma applanatum polysaccharide oral liquid and preparation method thereof | |
| CN103860921A (en) | Extraction method of bamboo leaf flavone | |
| CN104497622B (en) | A kind of Camellia sinensis arnotto brown pigment extracting method | |
| CN104206568A (en) | Health preserving lotus plumule tea | |
| CN103086879B (en) | Method for preparing and separating enkaurane-16-alkene-19-acid from wedelia trilobata |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150610 Termination date: 20150927 |
|
| EXPY | Termination of patent right or utility model |