CN104542804A - Food enzyme preparation and a preparation method thereof - Google Patents
Food enzyme preparation and a preparation method thereof Download PDFInfo
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- CN104542804A CN104542804A CN201410846246.0A CN201410846246A CN104542804A CN 104542804 A CN104542804 A CN 104542804A CN 201410846246 A CN201410846246 A CN 201410846246A CN 104542804 A CN104542804 A CN 104542804A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
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- Enzymes And Modification Thereof (AREA)
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Abstract
The invention discloses a food enzyme preparation and a preparation method thereof. The food enzyme preparation is prepared by stirring and drying bacillus subtilis, aspergillus niger, corn flour, ammonia, yellow bean cake, ammonium bicarbonate, alcohol, neutralizing agent, ammonium sulfate, urea, caramel, calcium carbonate, sucrose and auxiliary materials. The enzyme activity preserving rate of the product is 90 to 99 percent at room temperature; and the preparation comprises 0.0001 to 0.001 percent of lead, 0.0001 to 0.0002 percent of arsenic salt, 0.0001 to 0.003 percent of heavy metals, 1 to 20 coliform in 100 g of preparation, and 2 to 6 percent of moisture.
Description
Technical field
The application relates to food additives, particularly relates to a kind of food enzyme preparation and preparation method thereof.
Background technology
Food enzyme is the biological enzyme formulation as food processing aid that source bacterial classification requires according to food additives sanitary standard and enzyme preparation production environment, equipment requirement are produced meeting food additives GB2760 requirement.Enzyme source, in nature, is the natural catalyst of the 1100 kinds of biochemical reactions at every moment carried out fast and efficiently in organism.The natural source of enzyme has animal, plant and microorganism three major types.Produce for the enzyme preparation fermentable of large-scale industrial production at present.
Food enzyme is added to after in food as food additives, only works in process, namely helps a kind of material to complete a kind of transformation, and once it has completed its mission, just retires from political life after winning tremendous successes, disappear or lose vigor in finished product.Harm can not be produced residual in food.The characteristics such as Food enzyme is single-minded with its catalysis characteristics, Catalysis Rate fast, natural environmental-protective, are just play more and more important role in food production and people's life.
Enzyme preparation refers to the class material with enzyme characteristic extracted from biology, and Main Function is various chemical reaction in catalysis food processing process, improves food-processing method.China approved have papain, α-diastase, refined pectin enzyme, β-glucolase etc. 6 kinds.Enzyme preparation derives from biology, safer in general, can use in right amount by need of production.
Enzyme preparation, refer to the class material with enzyme characteristic extracted from biology, Main Function is various chemical reaction in catalysis food processing process, improves food-processing method.China's approved have papain, α-diastase, refined pectin enzyme, β-glucolase etc. 6 kinds.Enzyme preparation derives from biology, safer in general, can use in right amount by need of production.Enzyme preparation is that a class extracts the protein with living things catalysis ability from animal, plant, microorganism.There is high efficiency, selectivity, under optimum conditions there is activity.
Plant is due to the impact of growth region, season, weather etc., and the quality of production enzyme preparation is all unstable.The enzyme that animal produces mainly extracts from the body of gland of slaughter animals, limited source; Only have the enzyme of micro-organisms, the demand of any scale can be met, productive rate is high, steady quality.Micro-organism enzyme preparation both can replace the identical animal and plant Major Enzymes type of preparation of performance, can produce again the kind such as the high temperature-amylase playing catalytic action at 100 DEG C and the washing agent protease worked in pH10 ~ 12.The forties in 20th century, micro-organism enzyme preparation industrial boom gets up.The production of present enzyme preparation is based on submerged fermentation, and be auxiliary with semisolid fermentation, the ability of strain enzyme-producing also improves a lot.The immobilised enzymes grown up for 60 ~ seventies and immobilized cell technology make enzyme Reusability and successive reaction carry out, and scope of its application also expands more.At present, except food, light and textile industries, micro-organism enzyme preparation also for aspects such as detergents and cosmetic, chemical industry, pharmacy, feed, papermaking, building materials, biochemistry, clinical analysis, becomes the important department of fermentation industry.
The application of enzyme preparation in cereal foods industry derives from the improvement of west to bread.Be used to cure industry so far from amylase in 1991, external enzyme preparation company successively develops and the multiple enzyme preparations such as lipase, zytase and maltogenic amylase of having gone on the market each application of processing for cereal foods.The application of enzyme preparation is extended to flour improvement, steamed bun processing and other wheaten food fields from bread baking, and because it is natural, security and obvious result of use and being used by the more producer in the industry.Enzyme preparation is applied and is started late in Chinese Flour product market, and domestic wheaten food improver manufacturer has just just started to recognize and wants applying biological enzyme preparation, and therefore market potential is huge.Containing wheat gluten protein matter in wheat, account for more than 85% of gluten dry weight, wherein mainly gliadin and glutenin.When flour adds water into dough time, gliadin and glutenin combine according to certain rules, form the network structure as sponge, the skeleton of composition gluten, other compositions such as fat, carbohydrate, starch and water all contain among the network of gluten skeleton, and this just makes gluten have elasticity and plasticity.The disulfide bond of gliadin is mainly formed at intramolecule, and form rope-shaped structure by intramolecular disulfide bond or secondary key effect, for dough provides extensibility and mobility, but biceps is not enough.The disulfide bond of glutenin is mainly in intermolecular formation, and its subunit is by the cross link of intermolecular disulfide bond, and the fibrous web-like macromolecule polyalcohol of formation, i.e. gluten complex, for dough provides elasticity, biceps is strong, and gluten structure is firm, but extensibility is poor.Protease can not only make protein degradation, shortens gluten formation time, and can promote fragrance.
Along with the development of social city, technicalization, hommization, design a kind of high temperature resistant, content of beary metal is low, arsenic content is low and enzyme activity storage rate is high food enzyme preparation and preparation method thereof, to meet the need of market, be very important.
Summary of the invention
the technical problem solved:
The technical problem that the application is high for existing food enzyme preparation content of beary metal, enzyme activity storage rate is low, arsenic content is high and heat endurance is low, provides a kind of food enzyme preparation and preparation method thereof.
technical scheme:
A kind of food enzyme preparation, proportioning is as follows by weight: bacillus subtilis 100 parts, aspergillus niger 35-55 part, corn flour 55-75 part, ammoniacal liquor 25-45 part, soyabean cake 40-60 part, carbonic hydroammonium 15-35 part, alcohol 30-50 part, nertralizer 50-70 part, ammonium sulfate 20-40 part, urea 5-45 part, maltose 10-30 part, calcium carbonate 10-50 part, sucrose 5-25 part, auxiliary material 1-20 part.
As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food enzyme preparation is as follows: bacillus subtilis 100 parts, aspergillus niger 40-50 part, corn flour 60-70 part, ammoniacal liquor 30-40 part, soyabean cake 45-55 part, carbonic hydroammonium 20-30 part, alcohol 35-45 part, nertralizer 55-65 part, ammonium sulfate 25-35 part, urea 15-35 part, maltose 15-25 part, calcium carbonate 20-40 part, sucrose 10-20 part, auxiliary material 5-15 part.
As a preferred technical solution of the present invention: the raw materials by weight portion proportioning of described food enzyme preparation is as follows: bacillus subtilis 100 parts, aspergillus niger 45 parts, corn flour 65 parts, ammoniacal liquor 35 parts, soyabean cake 50 parts, 25 parts, carbonic hydroammonium, alcohol 40 parts, nertralizer 60 parts, 30 parts, ammonium sulfate, 25 parts, urea, maltose 20 parts, 30 parts, calcium carbonate, sucrose 15 parts, auxiliary material 10 parts.
As a preferred technical solution of the present invention: described nertralizer adopts sulfuric acid or inorganic salts.
As a preferred technical solution of the present invention: described auxiliary material adopts amylase or amyloglucosidase.
As a preferred technical solution of the present invention: preparation method's step of described food enzyme preparation is:
The first step: successively bacillus subtilis, corn flour and soyabean cake are dropped in a kettle., be warming up to 35-55 DEG C, reaction 60-100min;
Second step: add calcium carbonate and aspergillus niger, be warming up to 40-60 DEG C, reaction 30-50min;
3rd step: add sucrose and maltose, be warming up to 120-140 DEG C, reaction 10-30min, add ammoniacal liquor, ammonium sulfate, carbonic hydroammonium and urea, at 70-90 DEG C, react 40-60min, then add alcohol and surplus material, at 50-70 DEG C, react 20-40min, precipitation is obtained.
beneficial effect:
A kind of food enzyme preparation of the present invention and preparation method thereof adopt above technical scheme compared to the prior art, there is following technique effect: 1, product at room temperature half a year enzyme activity storage rate 90-99%, lead content 0.0001-0.001%; 2, arsenic salt 0.0001-0.0002%, content of beary metal 0.0001-0.003%; 3, in 100g, coli-group 1-20 is individual, moisture 2-6%; 4, heat resistance is high, and fineness is low and without detection of Salmonella, can the widespread production not division of history into periods for current material.
Detailed description of the invention
embodiment 1:
Proportioning takes bacillus subtilis 100 parts by weight, aspergillus niger 35 parts, corn flour 55 parts, ammoniacal liquor 25 parts, soyabean cake 40 parts, 15 parts, carbonic hydroammonium, alcohol 30 parts, 50 parts, sulfuric acid, 20 parts, ammonium sulfate, 5 parts, urea, maltose 10 parts, 10 parts, calcium carbonate, sucrose 5 parts, amyloglucosidase 1 part.
Bacillus subtilis, corn flour and soyabean cake are dropped into successively in a kettle., be warming up to 35 DEG C, reaction 60min, adds calcium carbonate and aspergillus niger, is warming up to 40 DEG C, reaction 30min.
Add sucrose and maltose, be warming up to 120 DEG C, reaction 10min, adds ammoniacal liquor, ammonium sulfate, carbonic hydroammonium and urea, at 70 DEG C, reacts 40min, then add alcohol and surplus material, at 50 DEG C, react 20min, and precipitation is obtained.
Product at room temperature half a year enzyme activity storage rate 90%, lead content 0.001%; Arsenic salt 0.0002%, content of beary metal 0.003%; Coli-group 20 in 100g, moisture 6%.
embodiment 2:
Proportioning takes bacillus subtilis 100 parts by weight, aspergillus niger 55 parts, corn flour 75 parts, ammoniacal liquor 45 parts, soyabean cake 60 parts, 35 parts, carbonic hydroammonium, alcohol 50 parts, 70 parts, sulfuric acid, 40 parts, ammonium sulfate, 45 parts, urea, maltose 30 parts, 50 parts, calcium carbonate, sucrose 25 parts, amyloglucosidase 20 parts.
Bacillus subtilis, corn flour and soyabean cake are dropped into successively in a kettle., be warming up to 55 DEG C, reaction 100min, adds calcium carbonate and aspergillus niger, is warming up to 60 DEG C, reaction 50min.
Add sucrose and maltose, be warming up to 140 DEG C, reaction 30min, adds ammoniacal liquor, ammonium sulfate, carbonic hydroammonium and urea, at 90 DEG C, reacts 60min, then add alcohol and surplus material, at 70 DEG C, react 40min, and precipitation is obtained.
Product at room temperature half a year enzyme activity storage rate 93%, lead content 0.0004%; Arsenic salt 0.00015%, content of beary metal 0.001%; Coli-group 15 in 100g, moisture 5%.
embodiment 3:
Proportioning takes bacillus subtilis 100 parts by weight, aspergillus niger 40 parts, corn flour 60 parts, ammoniacal liquor 30 parts, soyabean cake 45 parts, 20 parts, carbonic hydroammonium, alcohol 35 parts, 55 parts, inorganic salts, 25 parts, ammonium sulfate, 15 parts, urea, maltose 15 parts, 20 parts, calcium carbonate, sucrose 10 parts, amyloglucosidase 5 parts.
Bacillus subtilis, corn flour and soyabean cake are dropped into successively in a kettle., be warming up to 40 DEG C, reaction 70min, adds calcium carbonate and aspergillus niger, is warming up to 45 DEG C, reaction 35min.
Add sucrose and maltose, be warming up to 125 DEG C, reaction 15min, adds ammoniacal liquor, ammonium sulfate, carbonic hydroammonium and urea, at 75 DEG C, reacts 45min, then add alcohol and surplus material, at 55 DEG C, react 25min, and precipitation is obtained.
Product at room temperature half a year enzyme activity storage rate 95%, lead content 0.0005%; Arsenic salt 0.00015%, content of beary metal 0.002%; Coli-group 10 in 100g, moisture 4%.
embodiment 4:
Proportioning takes bacillus subtilis 100 parts by weight, aspergillus niger 50 parts, corn flour 70 parts, ammoniacal liquor 40 parts, soyabean cake 55 parts, 30 parts, carbonic hydroammonium, alcohol 45 parts, 65 parts, inorganic salts, 35 parts, ammonium sulfate, 35 parts, urea, maltose 25 parts, 40 parts, calcium carbonate, sucrose 20 parts, amylase 15 parts.
Bacillus subtilis, corn flour and soyabean cake are dropped into successively in a kettle., be warming up to 50 DEG C, reaction 90min, adds calcium carbonate and aspergillus niger, is warming up to 55 DEG C, reaction 45min.
Add sucrose and maltose, be warming up to 135 DEG C, reaction 25min, adds ammoniacal liquor, ammonium sulfate, carbonic hydroammonium and urea, at 85 DEG C, reacts 55min, then add alcohol and surplus material, at 65 DEG C, react 35min, and precipitation is obtained.
Product at room temperature half a year enzyme activity storage rate 98%, lead content 0.0008%; Arsenic salt 0.00018%, content of beary metal 0.0025%; Coli-group 5 in 100g, moisture 3%.
embodiment 5:
Proportioning takes bacillus subtilis 100 parts by weight, aspergillus niger 45 parts, corn flour 65 parts, ammoniacal liquor 35 parts, soyabean cake 50 parts, 25 parts, carbonic hydroammonium, alcohol 40 parts, 60 parts, inorganic salts, 30 parts, ammonium sulfate, 25 parts, urea, maltose 20 parts, 30 parts, calcium carbonate, sucrose 15 parts, amylase 10 parts.
Bacillus subtilis, corn flour and soyabean cake are dropped into successively in a kettle., be warming up to 35-55 DEG C, reaction 60-100min, adds calcium carbonate and aspergillus niger, is warming up to 40-60 DEG C, reaction 30-50min.
Add sucrose and maltose, be warming up to 120-140 DEG C, reaction 10-30min, adds ammoniacal liquor, ammonium sulfate, carbonic hydroammonium and urea, at 70-90 DEG C, reacts 40-60min, then add alcohol and surplus material, at 50-70 DEG C, react 20-40min, and precipitation is obtained.
Product at room temperature half a year enzyme activity storage rate 99%, lead content 0.0001%; Arsenic salt 0.0001%, content of beary metal 0.0001%; Coli-group 1 in 100g, moisture 2%.
All components in above embodiment all can business be bought.
Above-described embodiment is just for setting forth content of the present invention, instead of restriction, and any change therefore in the implication suitable with claims of the present invention and scope, all should think to be included in the scope of claims.
Claims (6)
1. a food enzyme preparation, is characterized in that, the raw materials by weight portion proportioning of described food enzyme preparation is as follows: bacillus subtilis 100 parts, aspergillus niger 35-55 part, corn flour 55-75 part, ammoniacal liquor 25-45 part, soyabean cake 40-60 part, carbonic hydroammonium 15-35 part, alcohol 30-50 part, nertralizer 50-70 part, ammonium sulfate 20-40 part, urea 5-45 part, maltose 10-30 part, calcium carbonate 10-50 part, sucrose 5-25 part, auxiliary material 1-20 part.
2. a kind of food enzyme preparation according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food enzyme preparation is as follows: bacillus subtilis 100 parts, aspergillus niger 40-50 part, corn flour 60-70 part, ammoniacal liquor 30-40 part, soyabean cake 45-55 part, carbonic hydroammonium 20-30 part, alcohol 35-45 part, nertralizer 55-65 part, ammonium sulfate 25-35 part, urea 15-35 part, maltose 15-25 part, calcium carbonate 20-40 part, sucrose 10-20 part, auxiliary material 5-15 part.
3. a kind of food enzyme preparation according to claim 1, is characterized in that, the raw materials by weight portion proportioning of described food enzyme preparation is as follows: bacillus subtilis 100 parts, aspergillus niger 45 parts, corn flour 65 parts, ammoniacal liquor 35 parts, soyabean cake 50 parts, 25 parts, carbonic hydroammonium, alcohol 40 parts, nertralizer 60 parts, 30 parts, ammonium sulfate, 25 parts, urea, maltose 20 parts, 30 parts, calcium carbonate, sucrose 15 parts, auxiliary material 10 parts.
4. a kind of food enzyme preparation according to claim 1, is characterized in that: described nertralizer adopts sulfuric acid or inorganic salts.
5. a kind of food enzyme preparation according to claim 1, is characterized in that: described auxiliary material adopts amylase or amyloglucosidase.
6. a preparation method for food enzyme preparation described in claim 1, is characterized in that, comprise the steps:
The first step: successively bacillus subtilis, corn flour and soyabean cake are dropped in a kettle., be warming up to 35-55 DEG C, reaction 60-100min;
Second step: add calcium carbonate and aspergillus niger, be warming up to 40-60 DEG C, reaction 30-50min;
3rd step: add sucrose and maltose, be warming up to 120-140 DEG C, reaction 10-30min, add ammoniacal liquor, ammonium sulfate, carbonic hydroammonium and urea, at 70-90 DEG C, react 40-60min, then add alcohol and surplus material, at 50-70 DEG C, react 20-40min, precipitation is obtained.
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| CN201410846246.0A CN104542804A (en) | 2014-12-31 | 2014-12-31 | Food enzyme preparation and a preparation method thereof |
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| CN201410846246.0A CN104542804A (en) | 2014-12-31 | 2014-12-31 | Food enzyme preparation and a preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113261663A (en) * | 2021-06-09 | 2021-08-17 | 江苏格局生物医药科技有限公司 | Production process of enzyme for food |
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| CN101649310A (en) * | 2009-09-15 | 2010-02-17 | 安徽丰原发酵技术工程研究有限公司 | Beta-glucosidase preparing method |
| CN101671660A (en) * | 2009-09-30 | 2010-03-17 | 陕西省微生物研究所 | Production method for refining beta-glucosaccharase fermentation liquor |
| CN101851614A (en) * | 2010-05-12 | 2010-10-06 | 江苏博立生物制品有限公司 | Process for improving fermentation conversion rate of enzyme preparation |
| CN103642774A (en) * | 2013-11-13 | 2014-03-19 | 宁夏夏盛实业集团有限公司 | Mixed neutral cellulase, preparation method thereof and application thereof to papermaking beating |
| CN104232536A (en) * | 2014-09-03 | 2014-12-24 | 稼禾生物股份有限公司 | Preparation method of fermentation bacterium agent |
-
2014
- 2014-12-31 CN CN201410846246.0A patent/CN104542804A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101649310A (en) * | 2009-09-15 | 2010-02-17 | 安徽丰原发酵技术工程研究有限公司 | Beta-glucosidase preparing method |
| CN101671660A (en) * | 2009-09-30 | 2010-03-17 | 陕西省微生物研究所 | Production method for refining beta-glucosaccharase fermentation liquor |
| CN101851614A (en) * | 2010-05-12 | 2010-10-06 | 江苏博立生物制品有限公司 | Process for improving fermentation conversion rate of enzyme preparation |
| CN103642774A (en) * | 2013-11-13 | 2014-03-19 | 宁夏夏盛实业集团有限公司 | Mixed neutral cellulase, preparation method thereof and application thereof to papermaking beating |
| CN104232536A (en) * | 2014-09-03 | 2014-12-24 | 稼禾生物股份有限公司 | Preparation method of fermentation bacterium agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113261663A (en) * | 2021-06-09 | 2021-08-17 | 江苏格局生物医药科技有限公司 | Production process of enzyme for food |
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