CN105520125A - Persistent flour improving agent - Google Patents
Persistent flour improving agent Download PDFInfo
- Publication number
- CN105520125A CN105520125A CN201610116991.9A CN201610116991A CN105520125A CN 105520125 A CN105520125 A CN 105520125A CN 201610116991 A CN201610116991 A CN 201610116991A CN 105520125 A CN105520125 A CN 105520125A
- Authority
- CN
- China
- Prior art keywords
- flour
- propylene glycol
- persistent
- monoglyceride
- sodium
- 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
- 235000013312 flour Nutrition 0.000 title claims abstract description 40
- 230000002085 persistent effect Effects 0.000 title claims abstract description 21
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims abstract description 34
- FKOKUHFZNIUSLW-UHFFFAOYSA-N 2-Hydroxypropyl stearate Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(C)O FKOKUHFZNIUSLW-UHFFFAOYSA-N 0.000 claims abstract description 33
- PNEYBMLMFCGWSK-UHFFFAOYSA-N Alumina Chemical compound [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 claims description 48
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 30
- BTYYAQSELAJSJZ-UHFFFAOYSA-K [Na+].C(C(O)C)(=O)[O-].[Ca+2].C(CCCCCCCCCCCCCCCCC)(=O)O.C(C(O)C)(=O)[O-].C(C(O)C)(=O)[O-] Chemical compound [Na+].C(C(O)C)(=O)[O-].[Ca+2].C(CCCCCCCCCCCCCCCCC)(=O)O.C(C(O)C)(=O)[O-].C(C(O)C)(=O)[O-] BTYYAQSELAJSJZ-UHFFFAOYSA-K 0.000 claims description 30
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 24
- 239000001488 sodium phosphate Substances 0.000 claims description 24
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 24
- 239000013638 trimer Substances 0.000 claims description 24
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 17
- 235000013305 food Nutrition 0.000 abstract description 17
- 230000001976 improved effect Effects 0.000 abstract description 9
- 239000003795 chemical substances by application Substances 0.000 abstract description 7
- 239000002075 main ingredient Substances 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 abstract 3
- KHICUSAUSRBPJT-UHFFFAOYSA-N 2-(2-octadecanoyloxypropanoyloxy)propanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(=O)OC(C)C(=O)OC(C)C(O)=O KHICUSAUSRBPJT-UHFFFAOYSA-N 0.000 abstract 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 3
- 239000011575 calcium Substances 0.000 abstract 3
- 229910052791 calcium Inorganic materials 0.000 abstract 3
- 229940093625 propylene glycol monostearate Drugs 0.000 abstract 3
- 108090000145 Bacillolysin Proteins 0.000 abstract 2
- 102000035092 Neutral proteases Human genes 0.000 abstract 2
- 108091005507 Neutral proteases Proteins 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 2
- TWNQGVIAIRXVLR-UHFFFAOYSA-N oxo(oxoalumanyloxy)alumane Chemical compound O=[Al]O[Al]=O TWNQGVIAIRXVLR-UHFFFAOYSA-N 0.000 abstract 1
- 230000002688 persistence Effects 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000010855 food raising agent Nutrition 0.000 description 3
- 239000004342 Benzoyl peroxide Substances 0.000 description 2
- OMPJBNCRMGITSC-UHFFFAOYSA-N Benzoylperoxide Chemical compound C=1C=CC=CC=1C(=O)OOC(=O)C1=CC=CC=C1 OMPJBNCRMGITSC-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 235000019400 benzoyl peroxide Nutrition 0.000 description 2
- 238000005282 brightening Methods 0.000 description 2
- 235000003599 food sweetener Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000003765 sweetening agent Substances 0.000 description 2
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 239000005711 Benzoic acid Substances 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000007844 bleaching agent Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229940085605 saccharin sodium Drugs 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 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
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention belongs to the technical field of food processing, in particular to a persistent flour improving agent. The persistent flour improving agent comprises, by weight, 5-10 parts of monostearin, 10-20 parts of calcium stearyl lactylate, 0.005-0.015 part of propylene glycol monostearate, 0.4-0.7 part of sodium tripolyphosphate and 0.05-0.07 part of neutral protease. The persistent flour improving agent with ingredients including the monostearin, the calcium stearyl lactylate, the propylene glycol monostearate, the sodium tripolyphosphate, the neutral protease, aluminum oxide, hydrochloric acid and the like can be widely applied to foods to realize flour improvement, improved flour is low in viscidity, and foods prepared from the improved flour are soft to eat. Since the monostearin, the calcium stearyl lactylate and the propylene glycol monostearate are natural ingredients and serve as main ingredients of the persistent flour improving agent, health of consumers is protected from harms even under the condition of high consumption, and excellent improvement effects, high persistence and avoidance of other negative effects are realized.
Description
Technical field
The invention belongs to food processing technology field, specifically a kind of persistent form flour improver.
Background technology
The classification of existing persistent form flour improver is a lot, as leavening agent: add leavening agent in part candy and chocolate, sugared body can be impelled to produce carbon dioxide, thus play bulk effect.Conventional leavening agent has sodium acid carbonate, carbonic hydroammonium, duplex baking powder etc.Sweetener: the sweetener of conventional Prof. Du Yucang has saccharin sodium, honey element etc.Object increases sweet feel.Acid: part beverage, candy etc. often adopt acid regulate and improve fragrance effects.Conventional citric acid, tartaric acid, malic acid, lactic acid etc.Brightening agent: benzoyl peroxide is the main component of bleaching agent for flour.It is 0.06g/kg that China's food allows to add maximum dose in flour.Brightening agent exceeds standard, and can destroy the nutrition of flour, and the benzoic acid produced after hydrolysis can cause damage to liver, and benzoyl peroxide has been prohibited to use as food additives in developed countries such as European Union.Spices: spices has synthesis, and also have natural, odor type is a lot.But the improved effect of above-mentioned existing modifying agent to flour is not ideal enough, easily occur that improvement is unstable, or the problem of subsidiary extra counter productive.
Summary of the invention
Unstable and the problem of other counter productives can be brought in order to overcome improvement that existing persistent form flour improver exists, a kind of persistent form flour improver is now proposed.
For realizing above-mentioned technique effect, technical solution of the present invention is as follows:
A kind of persistent form flour improver, it is characterized in that, comprise monoglyceride, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, the mass fraction of each composition is respectively: described monoglyceride is 5-10 part, described stearic acid calcium lactate sodium is 10-20 part, described propylene glycol stearate is 0.005-0.015 part, described sodium phosphate trimer is 0.4-0.7 part, described neutral proteinase is 0.05-0.07 part.
Described monoglyceride is 6-9 part, described stearic acid calcium lactate sodium is 12-17 part, described propylene glycol stearate is 0.01-0.012 part, described sodium phosphate trimer is 0.5-0.6 part, described neutral proteinase is 0.055-0.065 part.
Described monoglyceride is 8 parts, described stearic acid calcium lactate sodium is 16 parts, described propylene glycol stearate is 0.011 part, described sodium phosphate trimer is 0.5 part, described neutral proteinase is 0.06 part.
Also include aluminium oxide and hydrochloric acid, the mass fraction of each composition is respectively: described aluminium oxide is 3-4 part, described hydrochloric acid is 1-2 part.
Described aluminium oxide is 4 parts, described hydrochloric acid is 1.5 parts.
The invention has the advantages that:
The present invention adopts the monoglyceride used, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, aluminium oxide, the compositions such as hydrochloric acid, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is monoglyceride, stearic acid calcium lactate sodium, the natural components such as propylene glycol stearate, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Detailed description of the invention
Embodiment 1
A kind of persistent form flour improver, it is characterized in that, comprise monoglyceride, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, the mass fraction of each composition is respectively: described monoglyceride is 5-10 part, described stearic acid calcium lactate sodium is 10-20 part, described propylene glycol stearate is 0.005-0.015 part, described sodium phosphate trimer is 0.4-0.7 part, described neutral proteinase is 0.05-0.07 part.The present invention adopts the monoglyceride used, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, aluminium oxide, the compositions such as hydrochloric acid, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is monoglyceride, stearic acid calcium lactate sodium, the natural components such as propylene glycol stearate, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 2
A kind of persistent form flour improver, it is characterized in that, comprise monoglyceride, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, the mass fraction of each composition is respectively: described monoglyceride is 6-9 part, described stearic acid calcium lactate sodium is 12-17 part, described propylene glycol stearate is 0.01-0.012 part, described sodium phosphate trimer is 0.5-0.6 part, described neutral proteinase is 0.055-0.065 part.The present invention adopts the monoglyceride used, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, aluminium oxide, the compositions such as hydrochloric acid, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is monoglyceride, stearic acid calcium lactate sodium, the natural components such as propylene glycol stearate, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 3
A kind of persistent form flour improver, it is characterized in that, comprise monoglyceride, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, the mass fraction of each composition is respectively: described monoglyceride is 8 parts, described stearic acid calcium lactate sodium is 16 parts, described propylene glycol stearate is 0.011 part, described sodium phosphate trimer is 0.5 part, described neutral proteinase is 0.06 part.The present invention adopts the monoglyceride used, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, aluminium oxide, the compositions such as hydrochloric acid, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is monoglyceride, stearic acid calcium lactate sodium, the natural components such as propylene glycol stearate, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 4
A kind of persistent form flour improver, it is characterized in that, comprise monoglyceride, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, the mass fraction of each composition is respectively: described monoglyceride is 6-9 part, described stearic acid calcium lactate sodium is 12-17 part, described propylene glycol stearate is 0.01-0.012 part, described sodium phosphate trimer is 0.5-0.6 part, described neutral proteinase is 0.055-0.065 part.Also include aluminium oxide and hydrochloric acid, the mass fraction of each composition is respectively: described aluminium oxide is 3-4 part, described hydrochloric acid is 1-2 part.The present invention adopts the monoglyceride used, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, aluminium oxide, the compositions such as hydrochloric acid, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is monoglyceride, stearic acid calcium lactate sodium, the natural components such as propylene glycol stearate, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Embodiment 5
A kind of persistent form flour improver, it is characterized in that, comprise monoglyceride, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, the mass fraction of each composition is respectively: described monoglyceride is 8 parts, described stearic acid calcium lactate sodium is 16 parts, described propylene glycol stearate is 0.011 part, described sodium phosphate trimer is 0.5 part, described neutral proteinase is 0.06 part.Also include aluminium oxide and hydrochloric acid, the mass fraction of each composition is respectively: described aluminium oxide is 4 parts, described hydrochloric acid is 1.5 parts.The present invention adopts the monoglyceride used, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, aluminium oxide, the compositions such as hydrochloric acid, can be applied on food widely, the improvement to flour can be realized, the viscosity of the flour after improvement more, the food mouthfeel of working it out is more soft, and its Main Ingredients and Appearance is monoglyceride, stearic acid calcium lactate sodium, the natural components such as propylene glycol stearate, even if so under the prerequisite that edible amount is larger can be ensured, also larger infringement can not be caused to the health of consumer, and the improved effect of natural components is better, continuation is stronger, also other counter productives can not be brought.
Claims (5)
1. a persistent form flour improver, it is characterized in that: comprise monoglyceride, stearic acid calcium lactate sodium, propylene glycol stearate, sodium phosphate trimer and neutral proteinase, the mass fraction of each composition is respectively: described monoglyceride is 5-10 part, described stearic acid calcium lactate sodium is 10-20 part, described propylene glycol stearate is 0.005-0.015 part, described sodium phosphate trimer is 0.4-0.7 part, described neutral proteinase is 0.05-0.07 part.
2. a kind of persistent form flour improver according to claim 1, is characterized in that: described monoglyceride is 6-9 part, described stearic acid calcium lactate sodium is 12-17 part, described propylene glycol stearate is 0.01-0.012 part, described sodium phosphate trimer is 0.5-0.6 part, described neutral proteinase is 0.055-0.065 part.
3. a kind of persistent form flour improver according to claim 1, is characterized in that: described monoglyceride is 8 parts, described stearic acid calcium lactate sodium is 16 parts, described propylene glycol stearate is 0.011 part, described sodium phosphate trimer is 0.5 part, described neutral proteinase is 0.06 part.
4. a kind of persistent form flour improver according to claim 1, it is characterized in that: also include aluminium oxide and hydrochloric acid, the mass fraction of each composition is respectively: described aluminium oxide is 3-4 part, described hydrochloric acid is 1-2 part.
5. a kind of persistent form flour improver according to claim 1, is characterized in that: described aluminium oxide is 4 parts, described hydrochloric acid is 1.5 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116991.9A CN105520125A (en) | 2016-03-02 | 2016-03-02 | Persistent flour improving agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610116991.9A CN105520125A (en) | 2016-03-02 | 2016-03-02 | Persistent flour improving agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105520125A true CN105520125A (en) | 2016-04-27 |
Family
ID=55763036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610116991.9A Pending CN105520125A (en) | 2016-03-02 | 2016-03-02 | Persistent flour improving agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105520125A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830265A (en) * | 2005-03-10 | 2006-09-13 | 河南兴泰科技实业有限公司 | Cake powder modifier |
| CN101485346A (en) * | 2009-02-24 | 2009-07-22 | 刘高峰 | Cake powder quality improver and preparation method thereof |
| CN104542799A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food flour quality improver and a preparation method thereof |
| CN104663763A (en) * | 2015-02-02 | 2015-06-03 | 上海应用技术学院 | Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof |
-
2016
- 2016-03-02 CN CN201610116991.9A patent/CN105520125A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1830265A (en) * | 2005-03-10 | 2006-09-13 | 河南兴泰科技实业有限公司 | Cake powder modifier |
| CN101485346A (en) * | 2009-02-24 | 2009-07-22 | 刘高峰 | Cake powder quality improver and preparation method thereof |
| CN104542799A (en) * | 2014-12-31 | 2015-04-29 | 南通双和食品有限公司 | Food flour quality improver and a preparation method thereof |
| CN104663763A (en) * | 2015-02-02 | 2015-06-03 | 上海应用技术学院 | Flour improver for instant frozen dumplings, method for manufacturing flour improver and application thereof |
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| 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: 20160427 |