CN105623998A - Method for preparing hulless oat scent healthcare baijiu - Google Patents

Method for preparing hulless oat scent healthcare baijiu Download PDF

Info

Publication number
CN105623998A
CN105623998A CN201610141751.4A CN201610141751A CN105623998A CN 105623998 A CN105623998 A CN 105623998A CN 201610141751 A CN201610141751 A CN 201610141751A CN 105623998 A CN105623998 A CN 105623998A
Authority
CN
China
Prior art keywords
pleurotus eryngii
oats
wine
unstrained spirits
enzymolysis
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.)
Granted
Application number
CN201610141751.4A
Other languages
Chinese (zh)
Other versions
CN105623998B (en
Inventor
周新虎
陈翔
严启梅
张春林
杨勇
李喆
宋娇娇
宋宝
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Jiangsu Yanghe Brewery JSCL
Original Assignee
Jiangsu Yanghe Brewery JSCL
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jiangsu Yanghe Brewery JSCL filed Critical Jiangsu Yanghe Brewery JSCL
Priority to CN201610141751.4A priority Critical patent/CN105623998B/en
Publication of CN105623998A publication Critical patent/CN105623998A/en
Application granted granted Critical
Publication of CN105623998B publication Critical patent/CN105623998B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/02—Preparation of other alcoholic beverages by fermentation
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
    • C12G3/00—Preparation of other alcoholic beverages
    • C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
    • C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
    • C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
    • C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a method for preparing hulless oat scent healthcare baijiu and belongs to the technical field of wine making. Hulless oat is used as the main material, aspergillus oryzae, aroma-producing yeast and medium-high temperature yeast are used as the saccharification fermentation starter, hulless oat scent soft-taste baijiu produced with the solid-state fermentation method is used as the base liquor, a pleurotus eryngii seasoning source is prepared through pretreatment, homogenizing, enzymolysis, centrifugation and sterilization of fresh pleurotus eryngii, a flavoring agent is added, and the hulless oat scent healthcare baijiu is obtained through blending. The healthcare baijiu has a multi-layer composite aroma including outstanding hulless oat scent and rich mushroom scent and tastes soft and refreshing, aftertaste is clear and comfortable, and the liquor body is rich; meanwhile, the healthcare baijiu can improve immunity, reduce 'three highs' and resist tumor.

Description

The preparation method of the fragrant health-care spirit of a kind of oats
Technical field
The present invention relates to the preparation method of the fragrant health-care spirit of a kind of oats, belong to brewing technical field.
Background technology
Along with the quickening of modern life rhythm and improving constantly of standard of living, focus on sense of taste enjoyment and become, with health idea, consumption main flow of drinking. On existing disclosed health-care spirit, rarely having Pleurotus eryngii to make the report of health promoting wine, mostly adopt the traditional Luzhou-flavor liquor brewageed taking Chinese sorghum or the plurality of cereals based on Chinese sorghum to soak Chinese medicine, perfume (or spice) is greater than taste, it is difficult to meet the consumption idea of modern. Tradition liquor-making raw material, Chinese sorghum, wheat, rice etc., belong to food crop, use these fermenting raw materials to make wine completely, not only strive grain with the mankind, more promoted the rise of related products price, cause the increase of resident living cost, is badly in need of finding other liquor-making raw material. In daily edible nine kinds of grain, the highest with the economic worth of naked oats, it is mainly manifested in nutrition, medicinal health care function, is that the cereal being uniquely on the list chosen in " whole world ten big health foods " by Time-Life News. Pleurotus eryngii is described as " king in mushroom ", has very high edible pharmaceutical use, especially Pleurotus eryngii polysaccharide, has the plurality kinds of health care effects such as antitumor, anti-oxidant, strengthening immunity.
Summary of the invention
The present invention is taking naked oats, Pleurotus eryngii as raw material, being aided with xylo-oligosaccharide is that correctives prepares the fragrant health-care spirit of a kind of oats, this health-care spirit has that oats perfume is outstanding, the aromatic strongly fragrant multi-level compound fragrance of mushroom, continuous soft tasty and refreshing, tail comfortable, feature that wine body is mellow only, meanwhile, the effect such as this health-care spirit has strengthening immunity, to fall three high, antitumor.
First technical problem that the present invention to be solved is to provide the fragrant health-care spirit of a kind of oats, main containing following composition: oats fragrant continuous soft white wine, Pleurotus eryngii seasoning source, correctives; Wherein, continuous soft white wine base wine fragrant relative to oats, the massfraction in Pleurotus eryngii seasoning source is 5 ��-10 ��, correctives content 1��5g/L.
The preparation of the fragrant continuous soft white wine of described oats: take naked oats as main raw material, taking aspergillus oryzae, SHENGXIANG yeast, high temperature Daqu as saccharifying ferment, carry out solid state fermentation.
Further, the preparation of the fragrant continuous soft white wine of described oats comprises the following steps:
(1) raw material, auxiliary material pre-treatment: choosing the clean naked oats without going mouldy of whole grain is raw material, and the naked oats after removal of impurities are pulverized into 2-4 lobe; Choose fresh dried and make auxiliary material without after the steamed 1.5h-2h of the rice husk gone mouldy;
(2) material moistening: by the raw material after pulverizing with 30 DEG C-50 DEG C warm water soaking 2h-3h, amount of water is the 45%-55% that naked oats throw material quality, every 15-30min stirring once, raw material is fully absorbed water;
(3) boiling: by rice steamer on the naked oats moistened, spread the rice husk that last layer was steamed in clear soup on rice steamer curtain, and then loading, after charged, the surface sprinkling at material accounts for the water that naked oats throw material quality 5-10%, circle decatize 60-80min;
(4) add water auxiliary material: boiling terminate after grain unstrained spirits go out rice steamer, evenly it is spread out in field of drying in the air, the slurry water adding temperature more than 85 DEG C, the rice husk steamed in clear soup, air blast makes material be cooled to 16-25 DEG C, wherein, slurry water consumption is the 15-30% that naked oats throw material quality, and steamed rice husk consumption is the 20-30% that naked oats throw material quality;
(5) trick layer culture: by the grain unstrained spirits after the spreading for cooling aspergillus oryzae of 0.5%-1%, the SHENGXIANG yeast of 0.5%-1.5% that add bent machine and admix charging capacity, stir evenly, carry out trick layer culture, pile up height 40cm-60cm, pile up time 24h-48h;
(6) Jiao Chi fermentation: grain unstrained spirits good for step (5) trick layer culture is admixed grain unstrained spirits, wine unstrained spirits, high temperature Daqu, turns evenly, and low temperature enters the fermentation of mud cellar for storing things, fermentation 60-80d; Grain unstrained spirits is that step (7) has evaporated poor unstrained spirits after drinking, and consumption is for throwing material quality 20-30%; Wine unstrained spirits is that step (6) has been fermented the wine unstrained spirits bottom pond, cellar for storing things, and consumption is the 5-15% throwing material quality; High temperature Daqu consumption is for throwing material quality 20-25%;
(7) distill: the steamed rice husk that the wine unstrained spirits that step (6) fermentation obtains is admixed charging capacity 15-25%, turn evenly, loaded steamer, shrouding disc evaporates wine, evaporates fume pressure 0.01-0.03Mpa, evaporates wine temperature 35-42 DEG C, tail is removed in butt, and the fragrant continuous soft white wine of obtained naked oats, the number of degrees are 55 degree.
In one embodiment of the invention, grain unstrained spirits is that step (7) has evaporated poor unstrained spirits after drinking, and consumption is for throwing material quality 20-30%; Wine unstrained spirits is that step (6) has been fermented the wine unstrained spirits bottom pond, cellar for storing things, and consumption is the 5-15% throwing material quality; High temperature Daqu consumption is for throwing material quality 20-25%.
The preparation in described Pleurotus eryngii seasoning source: fresh Pleurotus eryngii is carried out pre-treatment, making beating, enzymolysis, centrifugal, sterilization etc. obtained.
Further, the preparation in described Pleurotus eryngii seasoning source, comprises the following steps:
(8) raw materials pretreatment: fresh Pleurotus eryngii (disease-free go mouldy, without root base of a fruit impurity) cuts into the thick thin slice of 1-3cm with slicing machine or cutter after cleaning, and puts into pot heated and boiled 5-8min, makes Pleurotus eryngii soften;
(9) pull an oar: by Pleurotus eryngii and water by 1:(5-10) mass ratio puts into hollander and pulls an oar, then enter colloidal mill fine grinding, make fineness reach 1-5 micron;
(10) enzymolysis: the pH regulating Pleurotus eryngii homogenate, pH scope is 5.0-6.0, add cellulase and carry out enzymolysis, hydrolysis temperature 45 DEG C-65 DEG C, enzymolysis time is 60min-120min, stirs once every 10-15min, make its enzymolysis abundant, wherein, the consumption of cellulase is the 0.5%-1% of fresh Pleurotus eryngii doses, and cellulose enzyme activity is 2*103U/g;
(11) centrifugal: by centrifugal for the Pleurotus eryngii slurry body whizzer after enzymolysis, removing residue, obtained Pleurotus eryngii enzymolysis solution, wherein, centrifugal parameter is: rotating speed 3000rpm, time 10min-15min;
(12) sterilization: by step (11) Pleurotus eryngii enzymolysis solution in 115-121 DEG C of sterilization 5-8s, obtained Pleurotus eryngii seasoning source.
The 2nd technical problem that the present invention to be solved is to provide a kind of method preparing the fragrant health-care spirit of described oats, take naked oats as main raw material, taking aspergillus oryzae, SHENGXIANG yeast, high temperature Daqu as saccharifying ferment, adopting solid-state fermentation process to produce the naked oats continuous soft white wine of fragrant type is base wine, choose fresh Pleurotus eryngii through obtained Pleurotus eryngii seasoning sources such as pre-treatment, homogenate, enzymolysis, centrifugal, sterilizations, add correctives, through blending into the fragrant health-care spirit of oats.
Described method, mainly comprises the following steps:
(1) raw material, auxiliary material pre-treatment: choosing the clean naked oats without going mouldy of whole grain is raw material, and the naked oats after removal of impurities are pulverized into 2-4 lobe; Choose fresh dried and make auxiliary material without after the steamed 1.5h-2h of the rice husk gone mouldy;
(2) material moistening: by the raw material after pulverizing with 30 DEG C-50 DEG C warm water soaking 2h-3h, amount of water is the 45%-55% that naked oats throw material quality, every 15-30min stirring once, raw material is fully absorbed water;
(3) boiling: by rice steamer on the naked oats moistened, spread the rice husk that last layer was steamed in clear soup on rice steamer curtain, and then loading, account for, in the surface sprinkling of material, the water that naked oats throw material quality 5-10% after charged, circle decatize 60-80min;
(4) add water auxiliary material: boiling terminate after grain unstrained spirits go out rice steamer, evenly it is spread out in field of drying in the air, the slurry water adding temperature more than 85 DEG C, the rice husk steamed in clear soup, air blast is cooled to 16-25 DEG C, wherein, slurry water consumption is the 15-30% that naked oats throw material quality, and steamed rice husk consumption is the 20-30% that naked oats throw material quality
(5) trick layer culture: by the grain unstrained spirits after spreading for cooling with add bent machine admix throw material quality the aspergillus oryzae of 0.5%-1%, the SHENGXIANG yeast of 0.5%-1.5%, stir evenly, carry out trick layer culture, pile up height 40cm-60cm, pile up time 24h-48h;
(6) Jiao Chi fermentation: grain unstrained spirits good for step (5) trick layer culture is admixed grain unstrained spirits, wine unstrained spirits, high temperature Daqu, turn evenly, low temperature enters the fermentation of mud cellar for storing things, fermentation 60-80d, wherein, grain unstrained spirits is that step (7) has evaporated poor unstrained spirits after drinking, and consumption is for throwing material quality 20-30%; Wine unstrained spirits is that step (6) has been fermented the wine unstrained spirits bottom pond, cellar for storing things, and consumption is the 5-15% throwing material quality; High temperature Daqu consumption is for throwing material quality 20-25%.
(7) distilling: the wine unstrained spirits of step (6) is admixed the steamed rice husk throwing material quality 15-25%, turn evenly, loaded steamer, shrouding disc evaporates wine, evaporates fume pressure 0.01-0.03Mpa, evaporates wine temperature 35-42 DEG C, the fragrant continuous soft white wine of obtained naked oats.
(8) Pleurotus eryngii pre-treatment: fresh Pleurotus eryngii (disease-free go mouldy, without root base of a fruit impurity) cuts into the thick thin slice of 1-3cm with slicing machine or cutter after cleaning, and puts into pot heated and boiled 5-8min, makes Pleurotus eryngii soften;
(9) pull an oar: by Pleurotus eryngii and water by 1:(5-10) mass ratio puts into hollander and pulls an oar, then enter colloidal mill fine grinding, make fineness reach 1-5 micron;
(10) enzymolysis: the pH regulating Pleurotus eryngii homogenate, pH scope is 5.0-6.0, add cellulase and carry out enzymolysis, hydrolysis temperature 45 DEG C-65 DEG C, enzymolysis time is 60min-120min, stirs once every 10-15min, make its enzymolysis abundant, wherein, the consumption of cellulase is the 0.5%-1% of fresh Pleurotus eryngii doses, and cellulose enzyme activity is 2*103U/g;
(11) centrifugal: by centrifugal for the Pleurotus eryngii slurry body whizzer after enzymolysis, removing residue, obtained Pleurotus eryngii enzymolysis solution, wherein, centrifugal parameter is: rotating speed 3000-4000rpm, time 10min-15min;
(12) sterilization: by step (11) Pleurotus eryngii enzymolysis solution in 115-121 DEG C of sterilization 5-8s, obtained Pleurotus eryngii seasoning source;
(13) blend: taking the fragrant continuous soft white wine of oats as base wine, the ratio in Pleurotus eryngii seasoning source (5 ��-10 ��), the addition (being as the criterion with base wine volume) of xylo-oligosaccharide (1g/L-5g/L) are added in base wine, with distilled water degree of falling to 30 ��-40 ��.
The present invention has the following advantages:
1. selecting naked oats to be raw material brewageing of base wine, naked oats are U.S. FDA certification cereal products uniquely with health role, are that the cereal being uniquely on the list chosen in " whole world ten big health foods " by Time-Life News; In daily edible nine kinds of grain, the highest with the economic worth of naked oats, it is mainly manifested in nutrition, medicinal health care function, and naked oats polysaccharide can slow down the increase of glucose content in blood, prevention and corntrol obesity, diabetes and cardiovascular disorder.
2. mode brewageed by the base wine of the fragrant health-care spirit of oats, adopt solid state fermentation mode, both nutrition and the health ingredients of naked oats itself had been retained, flavour cpds in base wine is added again by fermentation, wine body is had, and fragrance is quiet and tastefully laid out, the fragrant outstanding multi-level compound fragrance of oats, sweet tasty and refreshing, the style characteristic that tail is only comfortable.
3. Pleurotus eryngii Pleurotus eryngii is described as " king in mushroom ", there is very high edible pharmaceutical use, especially Pleurotus eryngii polysaccharide, there is the plurality kinds of health care effects such as antitumor, anti-oxidant, strengthening immunity, by Pleurotus eryngii be raw material make health promoting wine, make up the blank of this research field.
4. adopting cellulase degradation legal system to do Pleurotus eryngii seasoning source, because of the specificity of cellulase, the Mierocrystalline cellulose in enzymolysis Pleurotus eryngii sporophore, causes cell wall breaking and discharges the effective constituents such as intracellular polyse, protein, amino acid and Nucleotide.
5. select xylo-oligosaccharide to be correctives. Xylo-oligosaccharide can optionally promote the proliferation activity of intestinal bifidobacteria, and its pair of bifidobacterium factor functional is that other is polymerized 10-20 times of carbohydrate; In addition, the digestion experiment carried out with saliva, gastric juice and intestinal enzymes liquid shows: various Digestive system nearly all can not decompose xylo-oligosaccharide, its Energy value is almost nil, neither affect blood sugar concentration, insulin level in blood sugar is not increased yet, also can not form fatty deposits, meet the requirement of those three high crowds to greatest extent.
6. the fragrant health-care spirit of oats selects the fragrant continuous soft white wine of oats to be base wine, Pleurotus eryngii enzymolysis solution is seasoning source, both the continuous existing mouthfeel advantage of soft type white wine in the Yanghe River had been maintained, also the outstanding multi-level compound fragrance of oats perfume that naked oats produce in fermenting process has been incorporated and the mushroom fragrance of gracefulness that Pleurotus eryngii produces in enzymolysis process, find the trim point of comfortable taste and health idea, forge into a kind of health-care spirit being easy to be esthetically acceptable to the consumers.
7. main containing Pleurotus eryngii polysaccharide functional factor in the fragrant health-care spirit of oats, also containing functional components such as other amino acid, Nucleotide, flavones, there is the effects such as hypoglycemic, reducing blood-fat, antitumor, strengthening immunity.
Embodiment
The technical solution of the present invention is described further below in conjunction with specific embodiment, and these embodiments can not be interpreted as it is the restriction to technical scheme.
Embodiment less than 1 step prepares the fragrant health-care spirit of oats
(1) raw material, auxiliary material pre-treatment: choosing the clean naked oats without going mouldy of whole grain is raw material, and the naked oats after removal of impurities are pulverized into 2 lobes; Choose fresh dried and do auxiliary material without after the steamed 1.5h of the rice husk gone mouldy;
(2) material moistening: by the raw material after pulverizing with 30 DEG C of warm water soaking 3h, amount of water is the 45% of charging capacity, every 15min stirring once, raw material is fully absorbed water;
(3) boiling: by rice steamer on the naked oats moistened, spread the rice husk that last layer was steamed in clear soup on rice steamer curtain, and then loading, account for the water of naked oats charging capacity 10% in the surface sprinkling of material after charged, circle decatize 80min;
(4) add water auxiliary material: boiling terminate after grain unstrained spirits go out rice steamer, be evenly spread out in field of drying in the air, the slurry water that adds temperature more than 85 DEG C, the rice husk steamed in clear soup, air blast is down to 25 DEG C, wherein, slurry water consumption is the 15% of naked oats charging capacity, and steamed rice husk consumption is the 20% of naked oats charging capacity;
(5) trick layer culture: by the grain unstrained spirits after spreading for cooling the aspergillus oryzae As3.951 of 1%, the SHENGXIANG yeast of 0.5% that add bent machine and admix charging capacity, stir evenly, carry out trick layer culture, pile up height 60cm, pile up time 48h;
(6) Jiao Chi fermentation: grain unstrained spirits good for step (5) trick layer culture is admixed grain unstrained spirits, wine unstrained spirits, high temperature Daqu, turns evenly, and low temperature enters the fermentation of mud cellar for storing things, fermentation 60d, wherein, grain unstrained spirits is that step (7) has evaporated poor unstrained spirits after drinking, and consumption is charging capacity 30%; Wine unstrained spirits is that step (6) has been fermented the wine unstrained spirits bottom pond, cellar for storing things, and consumption is the 15% of charging capacity; High temperature Daqu consumption is charging capacity 20%;
(7) distilling: the steamed rice husk that the wine unstrained spirits of step (6) is admixed charging capacity 25%, turn evenly, loaded steamer, shrouding disc evaporates wine, evaporates fume pressure 0.01Mpa, evaporates wine temperature 35 DEG C, and tail is removed in butt, the fragrant continuous soft white wine of obtained oats, and wine degree is 55 degree;
(8) Pleurotus eryngii pre-treatment: fresh Pleurotus eryngii (disease-free go mouldy, without root base of a fruit impurity) cuts into the thick thin slice of 3cm with slicing machine or cutter after cleaning, and puts into pot heated and boiled 8min, makes Pleurotus eryngii soften;
(9) pull an oar: Pleurotus eryngii and water are put into hollander by 1:5 mass ratio and pulls an oar, then enter colloidal mill fine grinding, make fineness reach 1 micron;
(10) enzymolysis: the pH regulating Pleurotus eryngii homogenate, pH is 5.0, add cellulase and carry out enzymolysis, hydrolysis temperature 45 DEG C, enzymolysis time is 120min, stirs once every 15min, make its enzymolysis abundant, wherein, the consumption of cellulase is the 0.5% of fresh Pleurotus eryngii doses, and cellulose enzyme activity is 2*103U/g;
(11) centrifugal: by centrifugal for the Pleurotus eryngii slurry body whizzer after enzymolysis, removing residue, obtained Pleurotus eryngii enzymolysis solution, wherein, centrifugal parameter is: rotating speed 3000rpm, time 15min;
(12) sterilization: by step (11) Pleurotus eryngii enzymolysis solution in 115 DEG C of sterilization 8s, obtained Pleurotus eryngii seasoning source;
(13) blend: taking the fragrant continuous soft white wine of oats as base wine, 5 �� Pleurotus eryngii seasoning sources, 1g/L correctives (being as the criterion with base wine volume) are added in base wine, with distilled water degree of falling to 30 ��, the fragrant health-care spirit of obtained oats.
Embodiment less than 2 step prepares the fragrant health-care spirit of oats
(1) raw material, auxiliary material pre-treatment: choosing the clean naked oats without going mouldy of whole grain is raw material, and the naked oats after removal of impurities are pulverized into 4 lobes; Choose fresh dried and do auxiliary material without after the steamed 2h of the rice husk gone mouldy;
(2) material moistening: by the raw material after pulverizing with 50 DEG C of warm water soaking 2h, amount of water is the 55% of charging capacity, every 30min stirring once, raw material is fully absorbed water;
(3) boiling: by rice steamer on the naked oats moistened, spread the rice husk that last layer was steamed in clear soup on rice steamer curtain, and then loading, account for the water of charging capacity 5% in the surface sprinkling of material after charged, circle decatize 60min;
(4) add water auxiliary material: boiling terminate after grain unstrained spirits go out rice steamer, be evenly spread out in field of drying in the air, the slurry water that adds temperature more than 85 DEG C, the rice husk steamed in clear soup, air blast is down to 16 DEG C, wherein, slurry water consumption is the 30% of naked oats charging capacity, and steamed rice husk consumption is the 20% of naked oats charging capacity;
(5) trick layer culture: by the grain unstrained spirits after spreading for cooling the aspergillus oryzae As3.951 of 1%, the SHENGXIANG yeast of 0.5% that add bent machine and admix charging capacity, stir evenly, carry out trick layer culture, pile up height 40cm, pile up time 24h;
(6) Jiao Chi fermentation: grain unstrained spirits good for step (5) trick layer culture is admixed grain unstrained spirits, wine unstrained spirits, high temperature Daqu, turns evenly, and low temperature enters the fermentation of mud cellar for storing things, fermentation 80d, wherein, grain unstrained spirits is that step (7) has evaporated poor unstrained spirits after drinking, and consumption is charging capacity 30%; Wine unstrained spirits is that step (6) has been fermented the wine unstrained spirits bottom pond, cellar for storing things, and consumption is the 15% of charging capacity; High temperature Daqu consumption is charging capacity 20%;
(7) distilling: the steamed rice husk that the wine unstrained spirits of step (6) is admixed charging capacity 25%, turn evenly, loaded steamer, shrouding disc evaporates wine, evaporates fume pressure 0.03Mpa, evaporates wine temperature 42 DEG C, and tail is removed in butt, the fragrant continuous soft white wine of obtained oats, and wine degree is 55 degree;
(8) Pleurotus eryngii pre-treatment: fresh Pleurotus eryngii (disease-free go mouldy, without root base of a fruit impurity) cuts into the thick thin slice of 1cm with slicing machine or cutter after cleaning, and puts into pot heated and boiled 5min, makes Pleurotus eryngii soften;
(9) pull an oar: Pleurotus eryngii and water are put into hollander by 1:10 mass ratio and pulls an oar, then enter colloidal mill fine grinding, make fineness reach 5 microns;
(10) enzymolysis: the pH regulating Pleurotus eryngii homogenate, pH is 6.0, add cellulase and carry out enzymolysis, hydrolysis temperature 65 DEG C, enzymolysis time is 60min, stirs once every 10min, make its enzymolysis abundant, wherein, the consumption of cellulase is the 1% of fresh Pleurotus eryngii doses, and cellulose enzyme activity is 2*103U/g;
(11) centrifugal: by centrifugal for the Pleurotus eryngii slurry body whizzer after enzymolysis, removing residue, obtained Pleurotus eryngii enzymolysis solution, wherein, centrifugal parameter is: rotating speed 4000rpm, time 10min;
(12) sterilization: by step (11) Pleurotus eryngii enzymolysis solution in 121 DEG C of sterilization 5s, obtained Pleurotus eryngii seasoning source;
(13) blend: taking the fragrant continuous soft white wine of oats as base wine, Pleurotus eryngii seasoning source, 5g/L correctives (being as the criterion with base wine volume) by 10 �� are added in base wine, with distilled water degree of falling to 40 ��, the fragrant health-care spirit of obtained oats.
Embodiment less than 3 step prepares the fragrant health-care spirit of oats
(1) raw material, auxiliary material pre-treatment: choosing the clean naked oats without going mouldy of whole grain is raw material, and the naked oats after removal of impurities are pulverized into 2-4 lobe; Choose fresh dried and do auxiliary material without after the steamed 1.75h of the rice husk gone mouldy;
(2) material moistening: by the raw material after pulverizing with 40 DEG C of warm water soaking 2.5h, amount of water is the 50% of charging capacity, every 25min stirring once, raw material is fully absorbed water;
(3) boiling: by rice steamer on the naked oats moistened, spread the rice husk that last layer was steamed in clear soup on rice steamer curtain, and then loading, account for the water of charging capacity 8% in the surface sprinkling of material after charged, circle decatize 70min;
(4) add water auxiliary material: boiling terminate after grain unstrained spirits go out rice steamer, be evenly spread out in field of drying in the air, the slurry water that adds temperature more than 85 DEG C, the rice husk steamed in clear soup, air blast is down to 20 DEG C, wherein, slurry water consumption is the 20% of naked oats charging capacity, and steamed rice husk consumption is the 25% of naked oats charging capacity;
(5) trick layer culture: by the grain unstrained spirits after spreading for cooling the aspergillus oryzae As3.951 of 0.75%, the SHENGXIANG yeast of 1.0% that add bent machine and admix charging capacity, stir evenly, carry out trick layer culture, pile up height 50cm, pile up time 36h;
(6) Jiao Chi fermentation: grain unstrained spirits good for step (5) trick layer culture is admixed grain unstrained spirits, wine unstrained spirits, high temperature Daqu, turns evenly, and low temperature enters the fermentation of mud cellar for storing things, fermentation 70d, wherein, grain unstrained spirits is that step (7) has evaporated poor unstrained spirits after drinking, and consumption is charging capacity 25%; Wine unstrained spirits is that step (6) has been fermented the wine unstrained spirits bottom pond, cellar for storing things, and consumption is the 10% of charging capacity; High temperature Daqu consumption is charging capacity 22%;
(7) distilling: the steamed rice husk that the wine unstrained spirits of step (6) is admixed charging capacity 20%, turn evenly, loaded steamer, shrouding disc evaporates wine, evaporates fume pressure 0.02Mpa, evaporates wine temperature 38 DEG C, and tail is removed in butt, the fragrant continuous soft white wine of obtained oats, and wine degree is 55 degree;
(8) Pleurotus eryngii pre-treatment: fresh Pleurotus eryngii (disease-free go mouldy, without root base of a fruit impurity) cuts into the thick thin slice of 2cm with slicing machine or cutter after cleaning, and puts into pot heated and boiled 7min, makes Pleurotus eryngii soften;
(9) pull an oar: Pleurotus eryngii and water are put into hollander by 1:8 mass ratio and pulls an oar, then enter colloidal mill fine grinding, make fineness reach 3 microns;
(10) enzymolysis: the pH regulating Pleurotus eryngii homogenate, pH is 5.5, add cellulase and carry out enzymolysis, hydrolysis temperature 60 DEG C, enzymolysis time is 90min, stirs once every 10min, make its enzymolysis abundant, wherein, the consumption of cellulase is the 0.75% of fresh Pleurotus eryngii doses, and cellulose enzyme activity is 2*103U/g;
(11) centrifugal: by centrifugal for the Pleurotus eryngii slurry body whizzer after enzymolysis, removing residue, obtained Pleurotus eryngii enzymolysis solution, wherein, centrifugal parameter is: rotating speed 3500rpm, time 13min;
(12) sterilization: by step (11) Pleurotus eryngii enzymolysis solution in 115 DEG C of sterilization 8s, obtained Pleurotus eryngii seasoning source;
(13) blend: taking the fragrant continuous soft white wine of oats as base wine, the Pleurotus eryngii seasoning source by 8 ��, the correctives (being as the criterion with base wine volume) of 3g/L are added in base wine, with distilled water degree of falling to 35 ��, the fragrant health-care spirit of obtained oats.
Embodiment 4 (comparison)
On the basis of embodiment 3, step (13) is blent adjustment as follows: blend: taking the fragrant continuous soft white wine of oats as base wine, Pleurotus eryngii seasoning source by 1 ��, the correctives (being as the criterion with base wine volume) of 15g/L are added in base wine, with distilled water degree of falling to 30 ��, the fragrant health-care spirit of obtained oats.
Get the fragrant health-care spirit of above-described embodiment gained oats, for following viewing test:
Select hyperglycemia person 250 example (at 30 years old-60 years old age, men and women half and half), hypertension person 250 example (at 30 years old-60 years old age, men and women half and half), hyperlipidemia person 250 example (at 30 years old-60 years old age, men and women half and half). Above-mentioned object of observation stochastic averagina is divided into test group and each 50 examples of control group. Wherein test group 1,2,3 drinks the fragrant health-care spirit of example 1,2,3 oats respectively, and control group 1 drinks the fragrant continuous soft white wine base wine of oats (preparing with reference to step 1-7 of the present invention), and control group 2 drinks the fragrant health-care spirit of oats prepared by embodiment 4. The object of observation is taken on time and is specified wine sample, and every day 1-2 time, each 30-50ml, serve on 60 days and observe, and between trial period, the object of observation no longer drinks other white wine, medicine and healthcare products.
After test terminates, every viewer is carried out corresponding index detection by (1): have efficiency (%): blood glucose target (Glu, mmol/L) has obvious reduction, and the range of decrease is more than 20%; Blood markers (BP, mmHg), the range of decrease is more than 20%; Blood lipids index (mmol/L), the range of decrease is more than 10%; (2) sensory evaluation and physical and chemical index detection. Test-results is in table 1, table 2:
The fragrant health-care spirit viewing test result of table 1. oats provided by the invention
The fragrant health-care spirit sensory evaluation of table 2. oats provided by the invention and physical and chemical index
Oats provided by the invention fragrant health-care spirit oats perfume is outstanding, mushroom taste is strong, continuous soft and fine greasy, tail is only comfortable, be applicable to taking for a long time. Pleurotus eryngii polysaccharide, as a kind of special immunomodulator, has strong host's mediation property in activated T lymphocytes, antibody can be stimulated to be formed, strengthen body immunity, play antitumous effect. In addition, Pleurotus eryngii polysaccharide also has Scavenging ability, delays the effects such as histoorgan aging. Above-mentioned test shows, test group is better than control group, and this health-care spirit is to hyperglycemia, hypertension, all effective in cure effect of hyperlipidemia person; In addition, if changing any key parameter or step, such as embodiment 4 in the inventive method, the nourishing function of the health promoting wine produced and mouthfeel can not meet the demand of human consumer. Thus, the fragrant health-care spirit application safety of oats provided by the invention has no side effect, and is suitable for long-term drinking, this health-care spirit have strengthen body immunity, hypoglycemic, blood pressure falls, reducing blood-fat, the effect such as antitumor.
Although the present invention is with better embodiment openly as above; but it also is not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can doing various changes and modification, therefore protection scope of the present invention should with being as the criterion that claim book defines.

Claims (8)

1. the fragrant health-care spirit of oats, it is characterised in that, main containing following composition: oats fragrant continuous soft white wine, Pleurotus eryngii seasoning source, correctives; Wherein, continuous soft white wine fragrant relative to oats, the massfraction in Pleurotus eryngii seasoning source is 5 ��-10 ��, and correctives content is 1��5g/L; The number of degrees of the fragrant health-care spirit of described oats are 30 ��-40 ��.
2. the fragrant health-care spirit of a kind of oats according to claim 1, it is characterised in that, described correctives is xylo-oligosaccharide.
3. the fragrant health-care spirit of a kind of oats according to claim 1, it is characterised in that, the fragrant continuous soft white wine of described oats take naked oats as main raw material, taking aspergillus oryzae, SHENGXIANG yeast, high temperature Daqu as saccharifying ferment, carries out solid state fermentation and obtains.
4. the fragrant health-care spirit of a kind of oats according to claim 1 or 3, it is characterised in that, the preparation of the fragrant continuous soft white wine of described oats comprises the following steps:
(1) raw material, auxiliary material pre-treatment: choosing the clean naked oats without going mouldy of whole grain is raw material, and the naked oats after removal of impurities are pulverized into 2-4 lobe; Choose fresh dried and make auxiliary material without after the steamed 1.5h-2h of the rice husk gone mouldy;
(2) material moistening: by the raw material after pulverizing with 30 DEG C-50 DEG C warm water soaking 2h-3h, amount of water is the 45%-55% that naked oats throw material quality, every 15-30min stirring once, raw material is fully absorbed water;
(3) boiling: by rice steamer on the naked oats moistened, spread the rice husk that last layer was steamed in clear soup on rice steamer curtain, and then loading, after charged, the surface sprinkling at material accounts for the water that naked oats throw material quality 5-10%, circle decatize 60-80min;
(4) add water auxiliary material: boiling terminate after grain unstrained spirits go out rice steamer, evenly it is spread out in field of drying in the air, the slurry water adding temperature more than 85 DEG C, the rice husk steamed in clear soup, air blast makes material be cooled to 16-25 DEG C, wherein, slurry water consumption is the 15-30% that naked oats throw material quality, and steamed rice husk consumption is the 20-30% that naked oats throw material quality;
(5) trick layer culture: by the grain unstrained spirits after the spreading for cooling aspergillus oryzae of 0.5%-1%, the SHENGXIANG yeast of 0.5%-1.5% that add bent machine and admix charging capacity, stir evenly, carry out trick layer culture, pile up height 40cm-60cm, pile up time 24h-48h;
(6) Jiao Chi fermentation: grain unstrained spirits good for step (5) trick layer culture is admixed grain unstrained spirits, wine unstrained spirits, high temperature Daqu, turns evenly, and low temperature enters the fermentation of mud cellar for storing things, fermentation 60-80d; Grain unstrained spirits consumption is for throwing material quality 20-30%; Wine unstrained spirits consumption is the 5-15% throwing material quality; High temperature Daqu consumption is for throwing material quality 20-25%;
(7) distill: the steamed rice husk that the wine unstrained spirits that step (6) fermentation obtains is admixed charging capacity 15-25%, turn evenly, loaded steamer, shrouding disc evaporates wine, evaporates fume pressure 0.01-0.03Mpa, evaporates wine temperature 35-42 DEG C, tail is removed in butt, and the fragrant continuous soft white wine of obtained naked oats, the number of degrees are 55 degree.
5. the fragrant health-care spirit of a kind of oats according to claim 1, it is characterised in that, described Pleurotus eryngii seasoning source be fresh Pleurotus eryngii is carried out pre-treatment, making beating, enzymolysis, centrifugal, sterilization obtain.
6. the fragrant health-care spirit of a kind of oats according to claim 1 or 5, it is characterised in that, the preparation in described Pleurotus eryngii seasoning source, comprises the following steps:
(1) raw materials pretreatment: fresh Pleurotus eryngii cuts into the thick thin slice of 1-3cm with slicing machine or cutter after cleaning, and puts into pot heated and boiled 5-8min, makes Pleurotus eryngii soften;
(2) pull an oar: by Pleurotus eryngii and water by 1:(5-10) mass ratio puts into hollander and pulls an oar, then enter colloidal mill fine grinding, make fineness reach 1-5 micron;
(3) enzymolysis: the pH regulating Pleurotus eryngii homogenate, pH scope is 5.0-6.0, add cellulase and carry out enzymolysis, hydrolysis temperature 45 DEG C-65 DEG C, enzymolysis time is 60min-120min, stirs once every 10-15min, make its enzymolysis abundant, wherein, the consumption of cellulase is the 0.5%-1% of fresh Pleurotus eryngii doses, and cellulose enzyme activity is 2*103U/g;
(4) centrifugal: by centrifugal for the Pleurotus eryngii slurry body whizzer after enzymolysis, to remove residue, obtained Pleurotus eryngii enzymolysis solution;
(5) sterilization: by step (4) Pleurotus eryngii enzymolysis solution in 115-121 DEG C of sterilization 5-8s, obtained Pleurotus eryngii seasoning source.
7. prepare the method for the fragrant health-care spirit of oats for one kind, it is characterized in that, take naked oats as main raw material, taking aspergillus oryzae, SHENGXIANG yeast, high temperature Daqu as saccharifying ferment, adopting solid-state fermentation process to produce the naked oats continuous soft white wine of fragrant type is base wine, choose fresh Pleurotus eryngii through obtained Pleurotus eryngii seasoning sources such as pre-treatment, homogenate, enzymolysis, centrifugal, sterilizations, add correctives, through blending into the fragrant health-care spirit of oats.
8. method according to claim 7, it is characterised in that, mainly comprise the following steps:
(1) raw material, auxiliary material pre-treatment: choosing the clean naked oats without going mouldy of whole grain is raw material, and the naked oats after removal of impurities are pulverized into 2-4 lobe; Choose fresh dried and make auxiliary material without after the steamed 1.5h-2h of the rice husk gone mouldy;
(2) material moistening: by the raw material after pulverizing with 30 DEG C-50 DEG C warm water soaking 2h-3h, amount of water is the 45%-55% that naked oats throw material quality, every 15-30min stirring once, raw material is fully absorbed water;
(3) boiling: by rice steamer on the naked oats moistened, spread the rice husk that last layer was steamed in clear soup on rice steamer curtain, and then loading, account for, in the surface sprinkling of material, the water that naked oats throw material quality 5-10% after charged, circle decatize 60-80min;
(4) add water auxiliary material: boiling terminate after grain unstrained spirits go out rice steamer, evenly it is spread out in field of drying in the air, the slurry water adding temperature more than 85 DEG C, the rice husk steamed in clear soup, air blast is cooled to 16-25 DEG C, wherein, slurry water consumption is the 15-30% that naked oats throw material quality, and steamed rice husk consumption is the 20-30% that naked oats throw material quality;
(5) trick layer culture: by the grain unstrained spirits after spreading for cooling with add bent machine admix throw material quality the aspergillus oryzae of 0.5%-1%, the SHENGXIANG yeast of 0.5%-1.5%, stir evenly, carry out trick layer culture, pile up height 40cm-60cm, pile up time 24h-48h;
(6) Jiao Chi fermentation: grain unstrained spirits good for step (5) trick layer culture is admixed grain unstrained spirits, wine unstrained spirits, high temperature Daqu, turns evenly, and low temperature enters the fermentation of mud cellar for storing things, fermentation 60-80d, and wherein, grain unstrained spirits consumption is for throwing material quality 20-30%; Wine unstrained spirits consumption is the 5-15% throwing material quality; High temperature Daqu consumption is for throwing material quality 20-25%;
(7) distilling: the wine unstrained spirits of step (6) is admixed the steamed rice husk throwing material quality 15-25%, turn evenly, loaded steamer, shrouding disc evaporates wine, evaporates fume pressure 0.01-0.03Mpa, evaporates wine temperature 35-42 DEG C, the fragrant continuous soft white wine of obtained naked oats;
(8) Pleurotus eryngii pre-treatment: fresh Pleurotus eryngii cuts into the thick thin slice of 1-3cm with slicing machine or cutter after cleaning, and puts into pot heated and boiled 5-8min, makes Pleurotus eryngii soften;
(9) pull an oar: by Pleurotus eryngii and water by 1:(5-10) mass ratio puts into hollander and pulls an oar, then enter colloidal mill fine grinding, make fineness reach 1-5 micron;
(10) enzymolysis: the pH regulating Pleurotus eryngii homogenate, pH scope is 5.0-6.0, add cellulase and carry out enzymolysis, hydrolysis temperature 45 DEG C-65 DEG C, enzymolysis time is 60min-120min, stirs once every 10-15min, make its enzymolysis abundant, wherein, the consumption of cellulase is the 0.5%-1% of fresh Pleurotus eryngii doses, and cellulose enzyme activity is 2*103U/g;
(11) centrifugal: by centrifugal for the Pleurotus eryngii slurry body whizzer after enzymolysis, to remove residue, obtained Pleurotus eryngii enzymolysis solution;
(12) sterilization: by step (11) Pleurotus eryngii enzymolysis solution in 115-121 DEG C of sterilization 5-8s, obtained Pleurotus eryngii seasoning source;
(13) blend: taking the fragrant continuous soft white wine of oats as base wine, Pleurotus eryngii seasoning source, xylo-oligosaccharide are added in base wine, with distilled water degree of falling to 30 ��-40 ��.
CN201610141751.4A 2016-03-11 2016-03-11 A kind of preparation method of oats perfume (or spice) health-care spirit Active CN105623998B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610141751.4A CN105623998B (en) 2016-03-11 2016-03-11 A kind of preparation method of oats perfume (or spice) health-care spirit

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610141751.4A CN105623998B (en) 2016-03-11 2016-03-11 A kind of preparation method of oats perfume (or spice) health-care spirit

Publications (2)

Publication Number Publication Date
CN105623998A true CN105623998A (en) 2016-06-01
CN105623998B CN105623998B (en) 2019-03-19

Family

ID=56039352

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610141751.4A Active CN105623998B (en) 2016-03-11 2016-03-11 A kind of preparation method of oats perfume (or spice) health-care spirit

Country Status (1)

Country Link
CN (1) CN105623998B (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108117953A (en) * 2017-12-20 2018-06-05 青海互助县威达青稞酒有限责任公司 A kind of naked oats wine and preparation method thereof
CN108624438A (en) * 2017-03-16 2018-10-09 湖北纵横科技有限责任公司 A kind of brewing spreading for cooling heaping method and system
CN110551589A (en) * 2019-10-12 2019-12-10 乌兰察布市集宁纳尔松酿业有限公司 nutritional health-care oat turbid liquor and preparation method thereof
CN113637546A (en) * 2021-09-02 2021-11-12 广东省九江酒厂有限公司 Production method of rice-flavor liquor

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1358834A (en) * 2001-06-28 2002-07-17 重庆神农生物工程开发有限公司 Method for preparing health care herbal liquor
CN104450476A (en) * 2014-11-29 2015-03-25 杨海锋 Method for brewing Fen-flavor Daqu liquor from avena nuda

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1358834A (en) * 2001-06-28 2002-07-17 重庆神农生物工程开发有限公司 Method for preparing health care herbal liquor
CN104450476A (en) * 2014-11-29 2015-03-25 杨海锋 Method for brewing Fen-flavor Daqu liquor from avena nuda

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108624438A (en) * 2017-03-16 2018-10-09 湖北纵横科技有限责任公司 A kind of brewing spreading for cooling heaping method and system
CN108117953A (en) * 2017-12-20 2018-06-05 青海互助县威达青稞酒有限责任公司 A kind of naked oats wine and preparation method thereof
CN110551589A (en) * 2019-10-12 2019-12-10 乌兰察布市集宁纳尔松酿业有限公司 nutritional health-care oat turbid liquor and preparation method thereof
CN113637546A (en) * 2021-09-02 2021-11-12 广东省九江酒厂有限公司 Production method of rice-flavor liquor

Also Published As

Publication number Publication date
CN105623998B (en) 2019-03-19

Similar Documents

Publication Publication Date Title
CN101831368B (en) Millet yellow wine and making process thereof
CN104621534B (en) A kind of preparation method of soy sauce
CN103190503B (en) Preparation method of fermented buckwheat tea
CN102851168A (en) Black food health care liquor and production process thereof
CN105623998A (en) Method for preparing hulless oat scent healthcare baijiu
CN102286328A (en) Mulberry biological wine and brewing process thereof
CN104130902A (en) Chinese yam yellow wine and preparation process thereof
CN102888322A (en) Pineapple/coix lachryma-jobi kernel spirit and preparation method thereof
CN108018188A (en) A kind of honey vinegar and preparation method thereof
CN103333785B (en) Preparation method of ottelia alismoides vinegar
CN100503804C (en) Method for producing bamboo juice wine
CN102885352A (en) Thick slurry of mushrooms and red dates
CN113317486A (en) Sweet soybean paste with grains as raw materials for reducing energy and preparation method thereof
KR102219727B1 (en) Manufacturing method of grain syrup comprising ripe persimmon
CN110804527A (en) Pineapple fruit vinegar and preparation method thereof
KR100701491B1 (en) Fermented soybean beverage and manufacturing method thereof
CN102408970A (en) Apple pearl barley wine and preparation method thereof
CN109370869A (en) A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones
CN105462792A (en) Environment-friendly health-care baijiu and production technology
KR101094569B1 (en) Korean hot pepper paste containing Taro and method for preparing the same
CN112725136A (en) Production process for brewing white rice vinegar
CN105767362A (en) Compound plant tea preparation method
CN105567503A (en) Hulless oat liquor with auxiliary blood sugar decreasing function and preparation method thereof
CN1635103A (en) Nourishing and health care vinegar and method for making same
CN100451096C (en) Nutritious health-care vinegar and method for making same

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
C10 Entry into substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant