CN105432803A - Method for preparing tofu rich in aminobutyric acid - Google Patents
Method for preparing tofu rich in aminobutyric acid Download PDFInfo
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- CN105432803A CN105432803A CN201510897712.2A CN201510897712A CN105432803A CN 105432803 A CN105432803 A CN 105432803A CN 201510897712 A CN201510897712 A CN 201510897712A CN 105432803 A CN105432803 A CN 105432803A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
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Abstract
A method for preparing tofu rich in aminobutyric acid comprises the steps of soaking, wherein soybeans are soaked in water; dewatering, the soaked soybeans are dewatered and separated so that a solid component and a solution component can be obtained; stress treatment, wherein physical stress treatment is conducted on the solid component; coagulation, wherein a coagulator is added to soybean milk obtained after the solid component subjected to physical stress treatment and the solution component are fully ground for coagulation, so that tofu is obtained. The content of aminobutyric acid in the prepared tofu is higher.
Description
Technical field
The present invention relates to the preparation method of the bean curd being rich in aminobutyric acid.
Background technology
Bean curd is that China Han dynasty Liu An invents, the maximum traditional soybean food of volume of production and marketing, and its high protein, low fat, the outstanding advantages such as low in calories and become generally acknowledged ultimate food, extensively favor by domestic foreign resident.The absorption of GABA is extremely important to human body, effectively can prevent, reduce the multiple uncomfortable diseases such as hypertension, and GABA can produce from soybean.
GABA (GABA) is one ubiquitous nonprotein amino acid in plant.GABA is the product that glutamic acid is synthesized by this biochemical method of glutamate decarboxylase (GAD) enzymolysis.As most of amino acid, glutamic acid resolves into KG, and it becomes succinyl-CoA and butanedioic acid by the TCA circulation in plant subsequently.
But, still need a kind of newly, more cost effective preparation method being rich in the bean curd of aminobutyric acid at present.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of preparation method being rich in the bean curd of aminobutyric acid newly, comprising the following steps:
Soaking step, by soybeans soaking in water;
Dehydration, the soybean dehydration after immersion is separated, and obtains solid constituent and solution component;
Stress treatment step, by the process of solid constituent mechanical stress;
Coagulation step, the solid constituent after mechanical stress process and solution component fully grind the soya-bean milk obtained and add coagulating agent and solidify, and obtain bean curd.
Described soaking step, dehydration, stress repeat 3-5 time by treatment step.
Described mechanical stress is treated to thermal stress process, and pressure stress process, one or more during oxygen stress process.
Described mechanical stress is treated to cooling and stress processes, and described cooling stress be treated to and be cooled to less than 0 degree Celsius.
Also containing protease in described water, based on the water that 100 weight portions are, the consumption of described organic multicomponent acid is 0.1-3 weight portion.
Also containing organic multicomponent acid in described water, described organic multicomponent acid is one or more in citric acid, malic acid, fumaric acid, sorbic acid, tartaric acid.
Based on the water that 100 weight portions are, the consumption of described organic multicomponent acid is 0.01-1 weight portion.
Described preparation method also comprises micropore ceramic filter step, by soya-bean milk through micropore ceramic filter.
The average grain diameter 40-150 micron of described micropore ceramics.
The described preparation method being rich in the bean curd of aminobutyric acid also comprises interpolation coagulating agent, stirs, solidifies, extrudes, cuts, packs, sterilizes and cooling step.
Hereinafter method of the present invention will be described in further detail.In following scheme, except as otherwise noted, each definition as above limited.
Detailed description of the invention
All publications mentioned in this article, patent application, patent and other bibliography, if do not illustrated on the contrary, all quote its full content clearly and add herein, as them in this article by full disclosure.
Unless otherwise defined, all technology used herein and scientific terminology have the identical implication usually understood with one skilled in the art of the present invention.When there is contradiction, be as the criterion with the definition in this description.
Term as used herein " by ... preparation " and " comprising " synonym.Term used herein " comprises ", " comprising ", " having ", " containing " or its other distortion any, be intended to cover the comprising of non-exclusionism.Such as, comprise the composition of listed elements, step, method, goods or device and need not be only limitted to those key elements, but other key element of clearly not listing or the intrinsic key element of this kind of composition, step, method, goods or device can be comprised.
Conjunction " by ... composition " get rid of any key element, step or the component do not pointed out.If in claim, this phrase will make claim be closed, make it not comprise material except those materials described, but except relative customary impurities.When phrase " by ... composition " to appear in the clause of claim main body instead of immediately preceding after theme time, it is only limited to the key element described in this clause; Other key element is not excluded outside described claim as a whole.
During the Range Representation that equivalent, concentration or other value or parameter limit with scope, preferable range or a series of upper limit preferred value and lower preferable values, this is appreciated that all scopes specifically disclosing and formed by arbitrary pairing of any range limit or preferred value and any range lower limit or preferred value, no matter and whether this scope separately discloses.Such as, when disclosing scope " 1 to 5 ", described scope should be interpreted as comprising scope " 1 to 4 ", " 1 to 3 ", " 1-2 ", " 1-2 and 4-5 ", " 1-3 and 5 " etc.When number range is described in this article, unless otherwise indicated, otherwise this scope intention comprises its end value and all integers within the scope of this and mark.
In addition, unless there is clear and definite contrary instruction, otherwise "or" refers to the "or" of comprising property instead of the "or" of exclusiveness.Such as, the following any one form A "or" B:A that all satisfies condition is true (or existence) and B is pseudo-(or not existing), A is not for pseudo-(or existing) and B is true (or existence), and A and B is very (or existence).
In addition, the indefinite article " one " before key element of the present invention or component and " one " are to quantitative requirement (i.e. occurrence number) unrestriction of key element or component.Therefore " one " or " one " should be read as and comprise one or at least one, and the key element of singulative or component also comprise plural form, unless institute
Be rich in the preparation method of the bean curd of aminobutyric acid, comprise the following steps:
Soaking step, by soybeans soaking in water;
Dehydration, the soybean dehydration after immersion is separated, and obtains solid constituent and solution component;
Stress treatment step, by the process of solid constituent mechanical stress;
Coagulation step, the solid constituent after mechanical stress process and solution component fully grind the soya-bean milk obtained and add coagulating agent and solidify, and obtain bean curd.
Soybean
Any soybean can be used for soybean of the present invention, be not particularly limited.Such as can use any one in U.S. domestic soybean, genetically engineered soybean or the non-genomic restructuring soybean such as Japan, middle domestic soybean, IOM.In addition, also green soybean, black soybean, green soya bean etc. can be used.Because green soy bean is the immature seed of soybean, can roughly use as soybean.
Need through peeling process for soybean of the present invention, the soybean cotyledon obtained and plumule are for the making of soya-bean milk of the present invention.Peeling process can adopt the common method of this area, does not repeat them here.The present invention quotes the disclosed arbitrary barking method in this area.Certainly, also can directly buy on the market for peeled soybeans of the present invention.The inventive method, to take off the soybean of seed coat as raw material, eliminates the obstruction that seed coat absorbs water to soybean; And reduce the particle diameter of soybean with water suction, then increase the water sucting surface of soybean further, especially increase the unsalted surface of water suction; Thus substantially reduce soybean and absorb water to the saturated required time, shorten soya-bean milk manufacturing cycle.
Mechanical stress process
Mechanical stress process of the present invention comprises hyperthermic treatment, cooling process, being filled with oxygen makes solid constituent obtain sufficient oxygen, or be filled with nitrogen and make solid constituent be in anaerobic condition, also can add a certain amount of inorganic salt solution makes it be in polyelectrolyte environment, also can add acid or add alkali makes it process in acidity or alkaline environment, also it can be made to be exposed among light etc. by the mode of the light of the certain wavelength of radiation, mechanical stress process of the present invention is preferably lowered the temperature process and oxygen deprivation stress process.Especially preferably cooling process and oxygen deprivation stress process are used alternatingly.
Organic multicomponent acid
The organic multicomponent acid that the present invention selects is one or more in citric acid, malic acid, fumaric acid, sorbic acid, tartaric acid.Above-mentioned organic multicomponent acid effectively can reduce the astringent taste in bean curd, although also cannot specify its mechanism, possible mechanism is that organic multicomponent acid can promote the micromolecular further decomposition of the astringent taste in soybean further.As the preferred technical scheme of one, organic multicomponent acid of the present invention, be based on 100 weight portions by soya-bean milk, the consumption of described organic multicomponent acid is 0.01-1 weight portion.Because protein solution shows with electric charge, add too much acid and protein particle diameter can be caused to become large, even solidify, the consumption that the present invention selects is 0.01-1 weight portion, then cannot obtain effect of the present invention lower than 0.01 weight portion.More preferably, be based on 100 weight portions by soya-bean milk, the consumption of described organic multicomponent acid is 0.01-0.5 weight portion.
Micropore ceramics
Micropore ceramics of the present invention refers to that the ceramic body of a large amount of opening or Minute pores of remaining silent is contained on or surface inner at pottery, and micropore ceramic filter brick is made up of particles of aggregates, bonding agent, pore former and rare earth resist four part.By the bridge arch shape open pore that high temperature sintering makes its outer surface and its inner formation be interconnected, when fluid is by micro channel, suspension, colloidal solid, larger molecular organics is trapped within the surface of product, fluid produces various physical chemistry effect through micro channel, the object of reach purification, filtering.As the preferred technical scheme of one of the present invention, micropore ceramics of the present invention can select quartziferous micropore ceramics, aluminosilicate property micropore ceramics, carborundum micropore ceramics, corundum micropore ceramics, diatomaceous micropore ceramic, clayey micropore ceramics.More preferably, corundum micropore ceramics is selected.The average grain diameter of described micropore ceramics is 100-500 micron.The average grain diameter of described micropore ceramics is 250-350 micron.Preferred protein grain diameter is 5-10 aperture doubly.After micropore ceramic filter, local flavor can be improved significantly and reduce astringent taste.
The aperture of micropore ceramics of the present invention measures by mercury injection apparatus the value obtained.
In order to produce the full beans soy milk product that can at room temperature store in liquid form, the mixed food additives having trace in the full beans soya-bean milk made according to the method described above, this mixture is through the high-temperature sterilization of a short period, filling rear packaging is to obtain so full beans soy milk product, and it has average particulate diameter scope is the particle of 25 to 35 μm and the scope viscosity from 30 to 120cps.
In addition, in full beans soya-bean milk, spices is also added to strengthen fragrance and the taste of full beans soy milk product.Spices can be such as fruit, puree, fruit juice, fruit treasure, fruit powder and their composition.
In addition, if needed, juice or the powder of appropriate milk calcium or various nutriment can be added in full beans soya-bean milk.Natural materials for this purposes such as comprises sesame, Semen sesami nigrum, carrot, spinach, green tea, black tea, mulberry leaves, starch, vanilla, ginseng, red ginseng etc.
Below, the present invention enumerates following examples, further describes the present invention.
Taste appraisal
Evaluation test is carried out with the discussion group of 15, evaluates for dense taste, astringent taste 5 methods.Using 3 as standard, stronger, give higher numerical value, feel more weak, give lower numerical value.Represent with the mean value of 15 people.
The analytical method of aminobutyric acid:
Use HPLC column analysis result, and analyze GABA content with calibration curve, by unsoaked soya seeds as a control group.Analysis condition:
Instrument: AgilentHPLC1100, fluorescence detector; Post: ZORBAXEclipse (150mmX4.5mm, Agilent); Column temperature: 35 DEG C; Solvent: 40mMNa
2hPO
3(A), ACN/MeOH/D.W.=45: 45: 10 (B); Flow velocity: 2.0mL/min; Elution amount: 20 μ L; Pump program (Pumpprogram) (gradient); Detector: fluorescence detector (peak width > 0.5min); Calculate the mass ratio of aminobutyric acid and dry soybean.
Embodiment 1
Use domestic northeast soybean, soak under normal temperature after 2 hours, in dewater unit processed to the moisture of the solid constituent of soybean lower than 5%, solid constituent be cooled to 0 degree Celsius and keep 2 hours, repeat 2 times, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 2316.9 μ g/g, and is 90 μ g/g without the content of the aminobutyric acid in the soybean that stress process.
Embodiment 2
Use domestic northeast soybean, soak under normal temperature after 1 hour, in dewater unit processed to the moisture of the solid constituent of soybean lower than 5%, solid constituent mixed its isopyknic 10wt% sodium chloride solution and keep 3 hours, Isolating chlorinated sodium solution afterwards, repeat 4 times, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 2476.2 μ g/g.
Embodiment 3
Use domestic northeast soybean, soak under normal temperature after 2 hours, in dewater unit processed to the moisture of the solid constituent of soybean lower than 5%, solid constituent be warming up to 80 degrees Celsius and keep 2 hours, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 2391.0 μ g/g.
Embodiment 4
Use domestic northeast soybean, soak under normal temperature after 1 hour, in dewater unit processed to the moisture of the solid constituent of soybean lower than 5%, solid constituent being filled with oxygen to oxygen content is 80%, and keep 1 hour, repeat 5 times, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 2411.5 μ g/g.
Embodiment 5
Use domestic northeast soybean, soak under normal temperature after 1 hour, in dewater unit processed to the moisture of the solid constituent of soybean lower than 5%, solid constituent is adopted UV-irradiation and keeps 1 hour, repeat 5 times, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 2321.1 μ g/g.
Embodiment 6
Use domestic northeast soybean, soak under normal temperature after 1 hour, in dewater unit processed to the moisture of the solid constituent of soybean lower than 5%, solid constituent be cooled to 0 degree Celsius and keep 1 hour, by solid constituent with solution component mixing immersion after 1 hour, dehydration, solid constituent is filled with nitrogen and keeps 1 hour to oxygen content lower than 5%, again dewater, solid constituent be cooled to 0 degree Celsius and keep 1 hour, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 2987.1 μ g/g.
Embodiment 6
Use domestic northeast soybean, soak 1 hour, be cooled to-5 degrees Celsius to keep 1 hour, repeat 5 times, the temperature that each cooling stress process reduces by 5 degrees Celsius, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then add coagulating agent, stir, solidify, extrude, cut, pack, sterilize and cool, thus obtaining bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 3123.5 μ g/g.
Embodiment 7
Use domestic northeast soybean, soak 1 hour, cooling stress process and respectively be used alternatingly 2 times with oxygen deprivation stress process, the temperature of cooling is-10 degrees Celsius, in oxygen deprivation stress process, oxygen content is lower than 5%, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.By analyzing the aminobutyric acid obtained in bean curd, the content of the aminobutyric acid obtained that converts is 3561.1 μ g/g.
Embodiment 8
Use domestic northeast soybean, soak under normal temperature after 2 hours, in dewater unit processed to the moisture of the solid constituent of soybean lower than 5%, solid constituent be cooled to 0 degree Celsius and keep 2 hours, repeat 2 times, solid constituent to be mixed with solution component and the normal temperature on grinder that adds water grinds, be separated soybean residue with screw press machine and obtain the soya-bean milk that average grain diameter is 30 microns, add the fumaric acid of 0.5% and be the corundum micropore ceramic filter of 250 microns through average pore size, soya-bean milk after filtration is by sterilization/cooler thus its temperature is reduced to 80 ± 5 DEG C, then coagulating agent is added, stir, solidify, extruding, cutting, packaging, sterilization and cooling, thus acquisition bean-curd product.With do not add organic acid and compare with the preparation method of micro porous filtration, the flavor evaluation of the bean-curd product that the present invention obtains at least improves 0.8, and astringent taste evaluation reduces at least 0.9.
Although the present invention is illustrated with typical embodiment and describes, and do not mean that it is limited in shown details, because multiple amendment may be there is under spirit of the present invention and substitutes not deviating from.Thus, when those skilled in the art only use normal experiment just can obtain with the improvement of invention disclosed herein and be equal to, and believe that these improve and are equal in the spirit and scope of the present invention defined all in the claims.
Claims (10)
1. be rich in the preparation method of the bean curd of aminobutyric acid, comprise the following steps:
Soaking step, by soybeans soaking in water;
Dehydration, the soybean dehydration after immersion is separated, and obtains solid constituent and solution component;
Stress treatment step, by the process of solid constituent mechanical stress;
Coagulation step, the solid constituent after mechanical stress process and solution component fully grind the soya-bean milk obtained and add coagulating agent and solidify, and obtain bean curd.
2. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, described soaking step, dehydration, stress repeat 3-5 time by treatment step.
3. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, described mechanical stress is treated to thermal stress process, and pressure stress process, one or more during oxygen stress process.
4. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, described mechanical stress is treated to cooling and stress processes, and described cooling stress be treated to and be cooled to less than 0 degree Celsius.
5. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, also containing protease in described water, based on the water that 100 weight portions are, the consumption of described organic multicomponent acid is 0.1-3 weight portion.
6. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, also containing organic multicomponent acid in described water, described organic multicomponent acid is one or more in citric acid, malic acid, fumaric acid, sorbic acid, tartaric acid.
7. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, based on the water that 100 weight portions are, the consumption of described organic multicomponent acid is 0.01-1 weight portion.
8. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, described preparation method also comprises micropore ceramic filter step, by soya-bean milk through micropore ceramic filter.
9. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, the average grain diameter 40-150 micron of described micropore ceramics.
10. the preparation method being rich in the bean curd of aminobutyric acid according to claim 1, is characterized in that, described in be rich in the bean curd of aminobutyric acid preparation method also comprise and add coagulating agent, stir, solidify, extrude, cut, pack, sterilize and cooling step.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090263A (en) * | 2018-09-14 | 2018-12-28 | 合肥工业大学 | A kind of organic acid bean curd and preparation method thereof |
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|---|---|---|---|---|
| JPH11151072A (en) * | 1997-11-20 | 1999-06-08 | Wakamoto Pharmaceut Co Ltd | Soybean food material containing enriched gamma-aminobutyric acid |
| CN1988812A (en) * | 2004-07-20 | 2007-06-27 | 希杰株式会社 | Method for enhancing the content of soybean seed gamma-aminobutyric acid |
| CN101248854A (en) * | 2008-01-29 | 2008-08-27 | 上海清美绿色食品有限公司 | Preparing method of squeezing silk bean curd |
| CN102613352A (en) * | 2012-04-18 | 2012-08-01 | 大闽食品（漳州）有限公司 | Method for preparing high gamma-amino butyric acid instant tea powder |
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2015
- 2015-12-08 CN CN201510897712.2A patent/CN105432803A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11151072A (en) * | 1997-11-20 | 1999-06-08 | Wakamoto Pharmaceut Co Ltd | Soybean food material containing enriched gamma-aminobutyric acid |
| CN1988812A (en) * | 2004-07-20 | 2007-06-27 | 希杰株式会社 | Method for enhancing the content of soybean seed gamma-aminobutyric acid |
| CN101248854A (en) * | 2008-01-29 | 2008-08-27 | 上海清美绿色食品有限公司 | Preparing method of squeezing silk bean curd |
| CN102613352A (en) * | 2012-04-18 | 2012-08-01 | 大闽食品（漳州）有限公司 | Method for preparing high gamma-amino butyric acid instant tea powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109090263A (en) * | 2018-09-14 | 2018-12-28 | 合肥工业大学 | A kind of organic acid bean curd and preparation method thereof |
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| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 201399 1, 2, Xuan Chun Road No. 666, Xuan Xia Road 666, Xuan Jiao Industrial Park, Xuan Qiao Town, Pudong New Area, Shanghai. Applicant after: Shanghai Qing Mei green food (Group) Co., Ltd. Address before: 201399, Xuan Chun Road, San Zao Industrial Park, Xuan Qiao Town, Pudong New Area, Shanghai 201 Applicant before: Shanghai Tramy Green Food Co., Ltd. |
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| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |