CN105011273A - Processing technology of celery fermented juice beverage - Google Patents
Processing technology of celery fermented juice beverage Download PDFInfo
- Publication number
- CN105011273A CN105011273A CN201510360638.0A CN201510360638A CN105011273A CN 105011273 A CN105011273 A CN 105011273A CN 201510360638 A CN201510360638 A CN 201510360638A CN 105011273 A CN105011273 A CN 105011273A
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- CN
- China
- Prior art keywords
- celery
- juice beverage
- fermented juice
- processing technology
- pulp
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Links
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 title claims abstract description 55
- 235000010591 Appio Nutrition 0.000 title claims abstract description 55
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 21
- 244000101724 Apium graveolens Dulce Group Species 0.000 title 1
- 240000007087 Apium graveolens Species 0.000 claims abstract description 54
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 15
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 15
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- 235000010413 sodium alginate Nutrition 0.000 claims description 6
- 229920001285 xanthan gum Polymers 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 229940005550 sodium alginate Drugs 0.000 claims description 3
- 239000000661 sodium alginate Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 abstract description 6
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000019985 fermented beverage Nutrition 0.000 abstract description 3
- 235000019253 formic acid Nutrition 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract 5
- 241000196324 Embryophyta Species 0.000 abstract 3
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 5
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000015192 vegetable juice Nutrition 0.000 description 2
- 241000208173 Apiaceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 240000008881 Oenanthe javanica Species 0.000 description 1
- 235000000365 Oenanthe javanica Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000013559 Schnittsellerie Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Abstract
The invention discloses a processing technology of a celery fermented juice beverage. Bacteria species adopt lactobacillus acidophilus and plant bacterium lacticum which are symbiotic bacteria, wherein the lactobacillus acidophilus can decompose protein in raw materials so as to generate amino acid which is necessary for the growth of the plant bacterium lacticum, and besides, the lactobacillus acidophilus generates formic acid required by the plant bacterium lacticum during growth, so that the growth of the lactobacillus acidophilus is promoted. The proportion of a stabilizing agent can enable the produced celery fermented beverage to be uniform, fine and smooth, and the celery fermented juice beverage processed by the technology has the advantages of being uniform, fine and smooth, free from a layered phenomenon, and free from clots, and has a wide market prospect.
Description
Technical field
The present invention relates to food production process, particularly relate to a kind of processing technology of celery fermented juice beverage.
Background technology
Vegetables are necessitys that people live, and its nutritive value is in the public eye already.And vegetable juice utilizes fresh vegetables as raw material, by pretreatment of raw material, pull an oar or squeeze the juice after process through deoxidation or sterilizing or other juice obtained.Vegetable juice contains a large amount of vitamin and mineral matter, and as celery can prevent and treat hypertension, Celery Juice, as a kind of nutritious drink, has wide market prospects.As everyone knows, vegetables contain abundant nutriment, are the indispensable compositions of health.Celery is exactly a kind of typical green vegetables.Its belongs to the biennial vegetable of Carrot family, can be divided into celery and Chinese celery two kinds, because the root of celery, stem, Ye Douke do medicinal, therefore have the title of " medicine celery ".Celery is cheap, nutritious, extremely people's favor.It contains the nutriments such as abundant carbohydrate, calcium, iron, phosphorus, crude fibre, has effect of hypertensive tranquilizing, protection blood vessel, develop immunitypty, also has certain auxiliary therapeutic action simultaneously to artery sclerosis, neurasthenia and constipation etc.
Summary of the invention
The invention provides a kind of processing technology of celery fermented juice beverage.For realizing object of the present invention, technical scheme of the present invention is as follows:
A processing technology for celery fermented juice beverage, its concrete steps are:
(1) the selecting and cleaning of raw material
Select fresh celery to reject to rot, the part of disease and pest, then repeatedly embathe with the clear water that flows, the number of times embathed is 2-4 time, then carries out drying for subsequent use;
(2) stripping and slicing, blanching
Celery after cleaning is dried is cut into the bulk of 1-3cm size, then blanching 6-8min in the boiling water of 100 DEG C;
(3) crushing and beating
After being cooled by the celery of blanching process, put into tissue mashing machine, carry out making beating with distilled water than the ratio that celery is 4:1-6:1 and form celery pulp, the time of making beating is 5-7min;
(4) sterilizing
Be placed on sterilization 6-10min in 100 DEG C of boiling water after celery pulp bottling, be then placed in refrigerator and preserve;
(5) lactic fermentation
Be 35-39 DEG C at fermentation temperature, inoculum concentration is 4-6%, and fermentation time is under the condition of 14-16h, adopts bacterial classification to ferment to celery pulp;
(6) allocate
By 3 kinds of stabilizing agent CMC mono-Na, xanthans and sodium alginates, join in the celery pulp after fermentation respectively;
(7) bottle
Celery pulp after allotment is aseptically directly filled in bottle, forms celery fermented juice beverage.
Preferably, in described step (5), bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, and both proportionings are 1:1-1:4.
Preferably, in described step (6) proportioning of stabilizing agent be 0.1-0.3% CMC mono-Na, 0.2-0.3% xanthans 0.2-0.3%'s and sodium alginate.
Beneficial effect: the processing technology that the invention provides a kind of celery fermented juice beverage, bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, both are fungal component, lactobacillus acidophilus can decompose the albumen in raw material, produce Lactobacillus plantarum and grow necessary amino acid, simultaneously, lactobacillus acidophilus grows the formic acid created required for Lactobacillus plantarum, promote the growth of lactobacillus acidophilus, the proportioning of described stabilizing agent can make the celery fermented beverage uniform and smooth produced, with the celery fermented juice beverage of this kind of processes, there is uniform and smooth, without layering and the advantage without grumeleuse, there are wide market prospects.
Detailed description of the invention
The technological means realized for making the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
A processing technology for celery fermented juice beverage, its concrete steps are:
(1) the selecting and cleaning of raw material
Select fresh celery to reject to rot, the part of disease and pest, then repeatedly embathe with the clear water that flows, the number of times embathed is 3 times, then carries out drying for subsequent use;
(2) stripping and slicing, blanching
Celery after cleaning is dried is cut into the bulk of 2cm size, then blanching 7min in the boiling water of 100 DEG C;
(3) crushing and beating
After being cooled by the celery of blanching process, put into tissue mashing machine, carry out making beating with distilled water than the ratio that celery is 5:1 and form celery pulp, the time of making beating is 6min;
(4) sterilizing
Be placed on sterilization 8min in 100 DEG C of boiling water after celery pulp bottling, be then placed in refrigerator and preserve;
(5) lactic fermentation
Be 37 DEG C at fermentation temperature, inoculum concentration is 5%, and fermentation time is under the condition of 15h, and the proportioning adopting lactobacillus acidophilus and Lactobacillus plantarum is that 1:3 ferments to celery pulp;
(6) allocate
By 3 kinds of stabilizing agent CMC mono-Na, xanthans and sodium alginates, join in the celery pulp after fermentation respectively, the proportioning of stabilizing agent be 0.2% CMC mono-Na, 0.25% xanthans 0.25% and sodium alginate;
(7) bottle
Celery pulp after allotment is aseptically directly filled in bottle, forms celery fermented juice beverage.
The invention provides a kind of processing technology of celery fermented juice beverage, bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, both are fungal component, lactobacillus acidophilus can decompose the albumen in raw material, produce Lactobacillus plantarum and grow necessary amino acid, simultaneously, lactobacillus acidophilus grows the formic acid created required for Lactobacillus plantarum, promote the growth of lactobacillus acidophilus, the proportioning of described stabilizing agent can make the celery fermented beverage uniform and smooth produced, with the celery fermented juice beverage of this kind of processes, there is uniform and smooth, without layering and the advantage without grumeleuse, there are wide market prospects.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a processing technology for celery fermented juice beverage, is characterized in that, its concrete steps are:
(1) the selecting and cleaning of raw material
Select fresh celery to reject to rot, the part of disease and pest, then repeatedly embathe with the clear water that flows, the number of times embathed is 2-4 time, then carries out drying for subsequent use;
(2) stripping and slicing, blanching
Celery after cleaning is dried is cut into the bulk of 1-3cm size, then blanching 6-8min in the boiling water of 100 DEG C;
(3) crushing and beating
After being cooled by the celery of blanching process, put into tissue mashing machine, carry out making beating with distilled water than the ratio that celery is 4:1-6:1 and form celery pulp, the time of making beating is 5-7min;
(4) sterilizing
Be placed on sterilization 6-10min in 100 DEG C of boiling water after celery pulp bottling, be then placed in refrigerator and preserve;
(5) lactic fermentation
Be 35-39 DEG C at fermentation temperature, inoculum concentration is 4-6%, and fermentation time is under the condition of 14-16h, adopts bacterial classification to ferment to celery pulp;
(6) allocate
By 3 kinds of stabilizing agent CMC mono-Na, xanthans and sodium alginates, join in the celery pulp after fermentation respectively;
(7) bottle
Celery pulp after allotment is aseptically directly filled in bottle, forms celery fermented juice beverage.
2. the processing technology of a kind of celery fermented juice beverage according to claim 1, is characterized in that, in described step (5), bacterial classification is lactobacillus acidophilus and Lactobacillus plantarum, and both proportionings are 1:1-1:4.
3. the processing technology of a kind of celery fermented juice beverage according to claim 1, is characterized in that, in described step (6) proportioning of stabilizing agent be 0.1-0.3% CMC mono-Na, 0.2-0.3% xanthans 0.2-0.3%'s and sodium alginate.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510360638.0A CN105011273A (en) | 2015-06-26 | 2015-06-26 | Processing technology of celery fermented juice beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN201510360638.0A CN105011273A (en) | 2015-06-26 | 2015-06-26 | Processing technology of celery fermented juice beverage |
Publications (1)
Publication Number | Publication Date |
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CN105011273A true CN105011273A (en) | 2015-11-04 |
Family
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Family Applications (1)
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CN201510360638.0A Pending CN105011273A (en) | 2015-06-26 | 2015-06-26 | Processing technology of celery fermented juice beverage |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105919091A (en) * | 2016-05-10 | 2016-09-07 | 厦门易水成林生物科技有限公司 | Celery enzyme and preparation method thereof |
CN107736524A (en) * | 2017-09-27 | 2018-02-27 | 山东省农业科学院生物技术研究中心 | A kind of celery full juice and milk acid bacterium drink and preparation method thereof |
CN110384192A (en) * | 2019-08-27 | 2019-10-29 | 江南大学 | A kind of ferment celery juice and preparation method thereof rich in active probiotic |
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CN101088421A (en) * | 2006-06-18 | 2007-12-19 | 杨锋 | Composite fruit and vegetable juice beverage with hydrolyzed plant protein and its prepn |
CN102669760A (en) * | 2011-03-10 | 2012-09-19 | 南昌大学 | Celery drink and preparation of celery drink |
CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
CN104366633A (en) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | Fermented orange juice beverage and production method thereof |
-
2015
- 2015-06-26 CN CN201510360638.0A patent/CN105011273A/en active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101088421A (en) * | 2006-06-18 | 2007-12-19 | 杨锋 | Composite fruit and vegetable juice beverage with hydrolyzed plant protein and its prepn |
CN102669760A (en) * | 2011-03-10 | 2012-09-19 | 南昌大学 | Celery drink and preparation of celery drink |
CN103564562A (en) * | 2013-07-12 | 2014-02-12 | 宁夏光彩生物科技有限公司 | Fruit and vegetable fermented liquid, fruit and vegetable fermented beverage and preparation method of liquid and beverage |
CN104366633A (en) * | 2014-11-05 | 2015-02-25 | 华南理工大学 | Fermented orange juice beverage and production method thereof |
Non-Patent Citations (2)
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胡志和等: "芹菜汁乳酸发酵饮料的研究", 《食品科学》 * |
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Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105919091A (en) * | 2016-05-10 | 2016-09-07 | 厦门易水成林生物科技有限公司 | Celery enzyme and preparation method thereof |
CN107736524A (en) * | 2017-09-27 | 2018-02-27 | 山东省农业科学院生物技术研究中心 | A kind of celery full juice and milk acid bacterium drink and preparation method thereof |
CN107736524B (en) * | 2017-09-27 | 2021-03-30 | 山东省农业科学院生物技术研究中心 | Celery whole-pulp lactobacillus beverage and preparation method thereof |
CN110384192A (en) * | 2019-08-27 | 2019-10-29 | 江南大学 | A kind of ferment celery juice and preparation method thereof rich in active probiotic |
CN110384192B (en) * | 2019-08-27 | 2022-06-10 | 江南大学 | Fermented celery juice rich in active probiotics and preparation method thereof |
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Application publication date: 20151104 |