CN105341940A - Preparation method of black garlic and bifidobacteria viable bacterium powder - Google Patents
Preparation method of black garlic and bifidobacteria viable bacterium powder Download PDFInfo
- Publication number
- CN105341940A CN105341940A CN201510872948.0A CN201510872948A CN105341940A CN 105341940 A CN105341940 A CN 105341940A CN 201510872948 A CN201510872948 A CN 201510872948A CN 105341940 A CN105341940 A CN 105341940A
- Authority
- CN
- China
- Prior art keywords
- garlic
- bifidobacteria
- black
- head
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000186000 Bifidobacterium Species 0.000 title claims abstract description 54
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 241000894006 Bacteria Species 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000383638 Allium nigrum Species 0.000 title claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 53
- 235000004611 garlic Nutrition 0.000 claims abstract description 53
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000002002 slurry Substances 0.000 claims description 15
- 238000005507 spraying Methods 0.000 claims description 15
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 2
- 239000006041 probiotic Substances 0.000 abstract description 3
- 230000000529 probiotic effect Effects 0.000 abstract description 3
- 235000018291 probiotics Nutrition 0.000 abstract description 3
- 206010009944 Colon cancer Diseases 0.000 abstract description 2
- 208000001333 Colorectal Neoplasms Diseases 0.000 abstract description 2
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 201000009840 acute diarrhea Diseases 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 238000001694 spray drying Methods 0.000 abstract description 2
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract 5
- 235000020357 syrup Nutrition 0.000 abstract 5
- 201000003741 Gastrointestinal carcinoma Diseases 0.000 abstract 1
- 241001052560 Thallis Species 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 238000012258 culturing Methods 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 201000002313 intestinal cancer Diseases 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 244000244931 Allium canadense Species 0.000 description 4
- 238000007670 refining Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000003905 agrochemical Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001458 anti-acid effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000000069 prophylactic effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of black garlic and bifidobacteria viable bacterium powder. The preparation method comprises the following steps of carefully selecting garlic, and removing skins; grinding the processed garlic into serosity, and screening the serosity with a 60-mesh wet sieve filter; fermenting the garlic syrup for 8-12 days at 35-45 DEG C and at relative humidity of 60%; culturing the fermented garlic syrup with bifidobacteria thalli, and fermenting the garlic syrup for 24-48 hours in an incubator at 37 DEG C by using skimmed milk powder, water and bifidobacteria strains as raw materials, so that the quantity of each milliliter of bifidobacteria needs to reach more than 1 billion; mixing the fermented black garlic syrup obtained in the step c and bifidobacteria liquid so as to obtain mixed liquid; adjusting the content of solid contents in the mixed liquid to 30-45%; and performing spray drying on the mixed product of the black garlic syrup obtained in the step c and the bifidobacteria liquid so as to obtain powder namely the black garlic and bifidobacteria viable bacterium powder. Black garlic probiotic powder can help gastrointestinal tract squirm, promote digestive absorption, treat acute diarrhea, reduce the probability of bowel cancers, reduce the risk of colorectal cancer, resist oxidation and ageing, and prevent vivotoxin from being formed.
Description
Technical field
The present invention relates to black head of garlic bifidobacteria viable bacteria powder preparation method, belong to technical field of health care products.
Background technology
Black garlic has another name called fermenting black garlic, and be with fresh raw garlic, the food that belt leather is made after fermenting in fermenting case 60 ~ 90 days, the micronutrient levels in black garlic is higher, and taste is sour-sweet, without garlicky.There is anti-oxidant, anti-acid effect.
The nutritive value of black garlic superelevation and the mouthfeel of " sweet, soft, glutinous " are familiar with by people just gradually and approve, without garlic odour after food, are not available for Common garlic.The black head of garlic itself is containing enriching Amino acid and polyphenols simultaneously, preservative free, without agricultural chemicals, without adding any food additives and chemical reagent, be the food of pure natural, rich in nutrition content, health delicious nutrient food, just progressively move towards the lives of the people.
Production and functional research of the black head of garlic have many decades, from document, confirm that the black head of garlic has the physiological function increasing oxidation resistance, one can develop antifatigue and prophylactic health food, so sheet size heterogeneity done by the head of garlic of general kind, often make the product quality of the black head of garlic of making will reach homogeneity very difficult, cause often having made the spotty problem of client, there is the problem of carrying inconvenience in the existing black head of garlic simultaneously.
Summary of the invention
The technical problem to be solved in the present invention is: provide a kind of black head of garlic bifidobacteria viable bacteria powder preparation method, can overcome the deficiencies in the prior art.
technical scheme of the present invention is:black head of garlic bifidobacteria viable bacteria powder preparation method comprises the following steps:
A. selected, striping is carried out to the head of garlic:
B. carry out defibrination to the head of garlic after selected, striping, slurries sieve with 60 meshes through wet type straining machine;
C. garlic is starched at 35-45 DEG C, under the environment of relative humidity 60%, carry out fermentation 8-12 days;
D. Bifidobacterium thalline is cultivated, and with skimmed milk powder 80-90 part, water 40-50 part and 1-3 part bifidobacterium species mixture for raw material, in incubator, 37 DEG C of fermentation 24-48 hour, make Bifidobacterium bacterium number every milliliter of need reach more than 1,000,000,000, obtain Bifidobacterium bacterium liquid;
E. the black garlic slurry of the 8-12 part after step c being fermented mixes with 120-140 part Bifidobacterium bacterium liquid of Step d gained, and the solid content of adjustment mixed liquor is at 30-45%;
F. black for the mix products of step c garlic is starched the spraying dry, gained powder and the black head of garlic bifidobacteria viable bacteria powder that carry out with Bifidobacterium bacterium liquid.
Described selected, striping removes bad grain with photoelectric sorting machine, then with stripping machine demoulding.
Described defibrination is vacuum paste mill grinding.
Described spraying dry uses centrifugal spray dryer spraying dry.
prior art compares, the application is studied by the preparation of the existing black head of garlic and active principle thereof, ferments, then carries out drying with spray dried form, develop black head of garlic probio powder with the black head of garlic and beneficial bacterium
It has the following advantages:
1. solve the difficulty that the product quality making the black head of garlic will reach homogeneity
2. can spray drying process obtain containing 1,000,000,000 viable bacterias in every gram of powder, fermentation milk powder stores one month in 4 DEG C, and thalline survival rate is up to 97%.
3. the powder product of uniform composition is directly obtained by solution or suspended substance.
4. the black head of garlic and probiotic powder be combined with the nutritive value helping increase food, set up the normal bacteria ecological of stomach, increase immunity.
5. black head of garlic probiotic powder can help intestines and stomach to wriggle, and promotes to digest and assimilate, treatment acute diarrhea, reduces the probability of enteron aisle carninomatosis change, reduces the risk of colorectal cancer, ﹑ is anti-ageing for Kang Yangization, and vivotoxin can be avoided to be shaped.
detailed description of the invention
embodiment 1.black head of garlic bifidobacteria viable bacteria powder preparation method comprises the following steps:
A. selected, striping is carried out to the head of garlic: selected, striping equipment used removes bad grain with photoelectric sorting machine, then with stripping machine demoulding;
B. carry out defibrination to the head of garlic after selected, striping, refining equipment used is vacuum paste mill grinding, and slurries sieve with 60 meshes through wet type straining machine;
C. garlic is starched at 35-45 DEG C, under the environment of relative humidity 60%, carry out fermentation 8-12 days;
D. Bifidobacterium thalline is cultivated, and with skimmed milk powder 80kg, water 40kg and 1kg part bifidobacterium species mixture for raw material, in incubator, 37 DEG C of fermentation 24-48 hour, make Bifidobacterium bacterium number every milliliter of need reach more than 1,000,000,000, obtain Bifidobacterium bacterium liquid;
E. the black garlic slurry of the 8kg part after step c being fermented mixes with 120kg part Bifidobacterium bacterium liquid of Step d gained, and the solid content of adjustment mixed liquor is at 30-45%;
F. by the spraying dry that black for the mix products of step c garlic slurry carries out with Bifidobacterium bacterium liquid, spraying dry used is with centrifugal spray dryer spraying dry gained powder and black head of garlic bifidobacteria viable bacteria powder.
embodiment 2.black head of garlic bifidobacteria viable bacteria powder preparation method comprises the following steps:
A. selected, striping is carried out to the head of garlic: selected, striping equipment used removes bad grain with photoelectric sorting machine, then with stripping machine demoulding;
B. carry out defibrination to the head of garlic after selected, striping, refining equipment used is vacuum paste mill grinding, and slurries sieve with 60 meshes through wet type straining machine;
C. garlic is starched at 35-45 DEG C, under the environment of relative humidity 60%, carry out fermentation 8-12 days;
D. Bifidobacterium thalline is cultivated, and with skimmed milk powder 90kg, water 50kg and 3kg part bifidobacterium species mixture for raw material, in incubator, 37 DEG C of fermentation 24-48 hour, make Bifidobacterium bacterium number every milliliter of need reach more than 1,000,000,000, obtain Bifidobacterium bacterium liquid;
E. the 12kg after step c being fermented is black, and garlic slurry mixes with the 140kg Bifidobacterium bacterium liquid of Step d gained, and the solid content of adjustment mixed liquor is at 30-45%;
F. by the spraying dry that black for the mix products of step c garlic slurry carries out with Bifidobacterium bacterium liquid, spraying dry used is with centrifugal spray dryer spraying dry gained powder and black head of garlic bifidobacteria viable bacteria powder.
embodiment 3.black head of garlic bifidobacteria viable bacteria powder preparation method comprises the following steps:
A. selected, striping is carried out to the head of garlic: selected, striping equipment used removes bad grain with photoelectric sorting machine, then with stripping machine demoulding;
B. carry out defibrination to the head of garlic after selected, striping, refining equipment used is vacuum paste mill grinding, and slurries sieve with 60 meshes through wet type straining machine;
C. garlic is starched at 35-45 DEG C, under the environment of relative humidity 60%, carry out fermentation 8-12 days;
D. Bifidobacterium thalline is cultivated, and with skimmed milk powder 85kg, water 45kg part and 2kg part bifidobacterium species mixture for raw material, in incubator, 37 DEG C of fermentation 24-48 hour, make Bifidobacterium bacterium number every milliliter of need reach more than 1,000,000,000, obtain Bifidobacterium bacterium liquid;
E. the black garlic slurry of the 10kg part after step c being fermented mixes with 130kg part Bifidobacterium bacterium liquid of Step d gained, and the solid content of adjustment mixed liquor is at 30-45%;
F. by the spraying dry that black for the mix products of step c garlic slurry carries out with Bifidobacterium bacterium liquid, spraying dry used is with centrifugal spray dryer spraying dry gained powder and black head of garlic bifidobacteria viable bacteria powder.
Claims (4)
1. a black head of garlic bifidobacteria viable bacteria powder preparation method, is characterized in that: the method comprises the following steps:
Selected, striping is carried out to the head of garlic:
Carry out defibrination to the head of garlic after selected, striping, slurries sieve with 60 meshes through wet type straining machine;
By garlic slurry at 35-45 DEG C, under the environment of relative humidity 60%, carry out fermentation 8-12 days;
Bifidobacterium thalline is cultivated, and with skimmed milk powder 80-90 part, water 40-50 part and 1-3 part bifidobacterium species mixture for raw material, in incubator, 37 DEG C of fermentation 24-48 hour, make Bifidobacterium bacterium number every milliliter of need reach more than 1,000,000,000, obtain Bifidobacterium bacterium liquid;
The black garlic slurry of 8-12 part after step c being fermented mixes with 120-140 part Bifidobacterium bacterium liquid of Step d gained, and the solid content of adjustment mixed liquor is at 30-45%;
By spraying dry, gained powder and black head of garlic bifidobacteria viable bacteria powder that black for the mix products of step c garlic slurry carries out with Bifidobacterium bacterium liquid.
2. black head of garlic bifidobacteria viable bacteria powder preparation method according to claim 1, is characterized in that: described selected, striping removes bad grain with photoelectric sorting machine, then with stripping machine demoulding.
3. black head of garlic bifidobacteria viable bacteria powder preparation method according to claim 1, is characterized in that: described defibrination is vacuum paste mill grinding.
4. black head of garlic bifidobacteria viable bacteria powder preparation method according to claim 1, is characterized in that: described spraying dry uses centrifugal spray dryer spraying dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510872948.0A CN105341940A (en) | 2015-12-03 | 2015-12-03 | Preparation method of black garlic and bifidobacteria viable bacterium powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510872948.0A CN105341940A (en) | 2015-12-03 | 2015-12-03 | Preparation method of black garlic and bifidobacteria viable bacterium powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341940A true CN105341940A (en) | 2016-02-24 |
Family
ID=55318218
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510872948.0A Pending CN105341940A (en) | 2015-12-03 | 2015-12-03 | Preparation method of black garlic and bifidobacteria viable bacterium powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341940A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157959A (en) * | 2018-01-31 | 2018-06-15 | 深圳前海大健康家医疗管理有限公司 | Probiotics black garlic composition, compound probiotic black garlic powder and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04273823A (en) * | 1991-02-27 | 1992-09-30 | Nisshin Flour Milling Co Ltd | Bifidobacterium bacterium preparation and production thereof |
| CN101623099A (en) * | 2009-04-17 | 2010-01-13 | 黑龙江北奇神高科保健品有限公司 | Blueberry probiotic powder and process method thereof |
| CN102240010B (en) * | 2011-05-24 | 2012-11-14 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN103169041A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic powder production method |
| KR20140033869A (en) * | 2012-09-11 | 2014-03-19 | 전라남도 | A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same |
| CN103719764A (en) * | 2013-12-30 | 2014-04-16 | 徐州绿之野生物食品有限公司 | Fermented black garlic powder and preparation method thereof |
| CN105054054A (en) * | 2015-07-09 | 2015-11-18 | 华中农业大学 | Preparation method of high-SOD-activity fruit and vegetable enzyme solution and fruit and vegetable enzyme powder |
-
2015
- 2015-12-03 CN CN201510872948.0A patent/CN105341940A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH04273823A (en) * | 1991-02-27 | 1992-09-30 | Nisshin Flour Milling Co Ltd | Bifidobacterium bacterium preparation and production thereof |
| CN101623099A (en) * | 2009-04-17 | 2010-01-13 | 黑龙江北奇神高科保健品有限公司 | Blueberry probiotic powder and process method thereof |
| CN102240010B (en) * | 2011-05-24 | 2012-11-14 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| CN103169041A (en) * | 2011-12-21 | 2013-06-26 | 郑州固元堂医药科技有限公司 | Fermented black garlic powder production method |
| KR20140033869A (en) * | 2012-09-11 | 2014-03-19 | 전라남도 | A method of preparing black garlic with allium sativum l. f. choyeong and a food comprising the same |
| CN103719764A (en) * | 2013-12-30 | 2014-04-16 | 徐州绿之野生物食品有限公司 | Fermented black garlic powder and preparation method thereof |
| CN105054054A (en) * | 2015-07-09 | 2015-11-18 | 华中农业大学 | Preparation method of high-SOD-activity fruit and vegetable enzyme solution and fruit and vegetable enzyme powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108157959A (en) * | 2018-01-31 | 2018-06-15 | 深圳前海大健康家医疗管理有限公司 | Probiotics black garlic composition, compound probiotic black garlic powder and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2012097576A1 (en) | Method for preparing crop fermentation solution | |
| CN106359852A (en) | Method for preparing alga feed by two-step fermentation | |
| CN105112479A (en) | Method for extracting protein from miracletree leaf, beverage containing protein extracted through method, and preparation method of beverage | |
| CN108576479A (en) | A kind of feed addictive of layer chicken and preparation method thereof | |
| CN110338278A (en) | One main laminaria fermented feed containing probiotics and preparation method thereof | |
| CN102669408A (en) | Method for producing feed through biologic improvement on compound grains | |
| CN102813057B (en) | Method for producing fermented feed through utilizing enteromorpha leaching liquor | |
| CN111109591A (en) | Intestinal microecology high-efficiency reconstruction type apple enzyme and processing technology | |
| CN105341940A (en) | Preparation method of black garlic and bifidobacteria viable bacterium powder | |
| CN104430867A (en) | Preparation method of living bacterium type red jujube acid milk beverage | |
| KR101252132B1 (en) | Feed additives for producing milk having high amount of milk proteins and process for the preparation of feed for lactating dairy cattle using the same | |
| CN107382592A (en) | A kind of white fungus matrix and preparation method thereof | |
| CN112159288A (en) | Biologically fermented feed-grade organic fertilizer and preparation method thereof | |
| CN111248354A (en) | Sheep feed based on fermented bamboo shoot shells and preparation method thereof | |
| CN107232459B (en) | Preparation method of beverage with spleen strengthening and stomach nourishing functions | |
| CN101731452B (en) | Manufacturing method of composite probiotic fermented feed | |
| KR101252134B1 (en) | Feed additives for promoting growth of cattle and process for the preparation of feed for breeding cattle using the same | |
| CN103833426A (en) | Method for preparing matrix of raw winter vegetables with municipal sludge | |
| CN106434800A (en) | Circulation harmlessness treatment method of colistin fermentation bacterial residue | |
| CN110959758A (en) | Preparation method of vitamin premixed feed carrier/diluent leavening | |
| CN111955651A (en) | Flour processing technology | |
| CN105495573A (en) | Preparation process of cordyceps militaris and bitter orange enzyme with weight loss effect | |
| CN104830621A (en) | Urd seven-grain liquor and production method thereof | |
| CN111202168B (en) | Bioactive feed fermented by soybean yellow serofluid and preparation method thereof | |
| JP2015167500A (en) | Health food containing fermented watermelon seed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160224 |