CN105852026A - Method for extracting mushroom alcohol from dried condensed fluid of fermented soybean meal - Google Patents
Method for extracting mushroom alcohol from dried condensed fluid of fermented soybean meal Download PDFInfo
- Publication number
- CN105852026A CN105852026A CN201610405887.1A CN201610405887A CN105852026A CN 105852026 A CN105852026 A CN 105852026A CN 201610405887 A CN201610405887 A CN 201610405887A CN 105852026 A CN105852026 A CN 105852026A
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- CN
- China
- Prior art keywords
- rectification
- accelerator
- sodium
- weight
- condensed fluid
- 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.)
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Links
- VSMOENVRRABVKN-UHFFFAOYSA-N oct-1-en-3-ol Chemical compound CCCCCC(O)C=C VSMOENVRRABVKN-UHFFFAOYSA-N 0.000 title claims abstract description 33
- 239000012530 fluid Substances 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000019764 Soybean Meal Nutrition 0.000 title abstract 4
- 239000004455 soybean meal Substances 0.000 title abstract 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 76
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 73
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 64
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 38
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 35
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 35
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 16
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 abstract description 14
- 238000009833 condensation Methods 0.000 abstract 1
- 230000005494 condensation Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- 241000255925 Diptera Species 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 239000007818 Grignard reagent Substances 0.000 description 1
- 235000008418 Hedeoma Nutrition 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 238000005882 aldol condensation reaction Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000005667 attractant Substances 0.000 description 1
- 230000031902 chemoattractant activity Effects 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004795 grignard reagents Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000010189 synthetic method Methods 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
- Fodder In General (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for extracting mushroom alcohol from dried condensed fluid of fermented soybean meal. The method comprises the following steps of 1, collecting condensed fluid generated in the drying process after soybean meal is fermented, conducting rectification on the condensed fluid, and collecting fractions with the temperature ranging from 170 DEG C to 180 DEG C; 2, adding calcium carbonate powder and rectification accelerant to the fractions with the temperature ranging from 170 DEG C to 180 DEG C, wherein the weight of the calcium carbonate powder accounts for 7-9% the volume of the fractions, the rectification accelerant is a mixture of sodium bicarbonate and sodium carbonate, the weight of the rectification accelerant accounts for 7-9% the volume of the fractions, and the weight part ratio of sodium bicarbonate to sodium carbonate is (6-8): 1; 3, distilling the fractions to which the calcium carbonate powder and the rectification accelerant are added at the temperature of 175 DEG C, and conducting condensation and collection, so that the mushroom alcohol is obtained. By means of the method, the mushroom alcohol can be efficiently extracted out of dried condensed fluid of the fermented soybean meal, and a new path is provided for preparation of the mushroom alcohol. The preparation method is high in efficiency which is possibly related to the weight part ratio of sodium bicarbonate to sodium carbonate in the rectification accelerant, and when the weight part ratio of sodium bicarbonate to sodium carbonate is (6-8): 1, preparation efficiency is the highest.
Description
Technical field
The present invention relates to a kind of be dried condensed fluid, from fermented bean cake, the method extracting mushroom alcohol.
Background technology
1-OCOL, CAS accession number is: 3391-86-4, is commonly called as pine deep alcohol, mushroom alcohol, because discovery is present in Japanese loose deep
And gain the name, it is one of the two big main aromatic components of pine Qin Xiangqi.Outward appearance is colourless to pale yellow oily liquid body, for aliphatic not
Saturated alcohols, has mushroom, lavandula angustifolia, Flos Rosae Rugosae and Radix Glycyrrhizae fragrance.In nature, it is primarily present in pennyroyal, Herba thymi vulgaris and fresh
In mushroom, belong to natural equivalent spice.
Mushroom alcohol main uses has two big classes: 1, for daily use chemicals and edible essence, and GB 2760-1996 is defined as allowing use
Flavorant, can be used for preparing the type essence such as mushroom and Earthy Taste, artificial quintessence oil, the quintessence oil or make ester perfume of recombinating；2, make
For chemosynthesis raw material, it is applied to pharmaceutical field；As mosquito attractant, it is applied to mosquito killing goods.
At present, this compound is mainly by synthetic, and primary synthetic methods has: 1, prepared by the reaction of Grignard reagent
1-OCOL, but the method needs to use substantial amounts of ether, dangerous and reaction condition is complicated；2, by aldol condensation legal system
Standby 1-OCOL, but this method to use the sulfur-containing compound being difficult to remove, and is not suitable in food, cosmetics.
Summary of the invention
It is an object of the invention to provide and a kind of be dried condensed fluid, from fermented bean cake, the method extracting mushroom alcohol.
The above-mentioned purpose of the present invention is achieved by techniques below scheme:
A kind of it is dried condensed fluid, from fermented bean cake, the method extracting mushroom alcohol, comprises the steps:
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 25～35% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotees
Entering weight is 170～180 DEG C of fraction volumes the 7～9% of agent, the weight ratio of sodium bicarbonate and sodium carbonate is 6～8:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
Further, in step S2, the weight of calcium carbonate powder is the 30% of 170～180 DEG C of fraction volumes.
Further, rectification accelerator described in step S2 is the mixture of sodium bicarbonate and sodium carbonate, the weight of rectification accelerator
Being the 8% of 170～180 DEG C of fraction volumes, the weight ratio of sodium bicarbonate and sodium carbonate is 7:1.
Further, rectification accelerator described in step S2 is the mixture of sodium bicarbonate and sodium carbonate, the weight of rectification accelerator
Being the 7% of 170～180 DEG C of fraction volumes, the weight ratio of sodium bicarbonate and sodium carbonate is 6:1.
Further, rectification accelerator described in step S2 is the mixture of sodium bicarbonate and sodium carbonate, the weight of rectification accelerator
Being the 9% of 170～180 DEG C of fraction volumes, the weight ratio of sodium bicarbonate and sodium carbonate is 8:1.
Advantages of the present invention:
The method that the present invention provides can be dried high efficiency extraction mushroom alcohol condensed fluid from fermented bean cake, and the preparation for mushroom alcohol provides
A kind of approach of novelty.The inventive method preparation method efficiency is high, and this may be with sodium bicarbonate and sodium carbonate in rectification accelerator
Weight ratio relevant, when the two weight ratio is 6～8:1, preparation efficiency is the highest.
Detailed description of the invention
Further illustrate the essentiality content of the present invention below in conjunction with embodiment, but do not limit scope with this.To the greatest extent
The present invention is explained in detail by pipe with reference to preferred embodiment, it will be understood by those within the art that, can be to the present invention
Technical scheme modify or equivalent, without deviating from the spirit and scope of technical solution of the present invention.
Embodiment 1: the preparation method of mushroom alcohol
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 30% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotes
The weight of agent be the weight ratio of the 8% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate be 7:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
Embodiment 2: the preparation method of mushroom alcohol
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 25% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotes
The weight of agent be the weight ratio of the 7% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate be 6:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
Embodiment 3: the preparation method of mushroom alcohol
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 35% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotes
The weight of agent be the weight ratio of the 9% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate be 8:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
Embodiment 4: the preparation method of mushroom alcohol
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 30% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotes
The weight of agent be the weight ratio of the 8% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate be 6:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
Embodiment 5: the preparation method of mushroom alcohol
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 30% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotes
The weight of agent be the weight ratio of the 8% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate be 8:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
The weight ratio of embodiment 6: comparative example, sodium bicarbonate and sodium carbonate is 5:1
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 30% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotes
The weight of agent be the weight ratio of the 8% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate be 5:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
The weight ratio of embodiment 7: comparative example, sodium bicarbonate and sodium carbonate is 9:1
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 30% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotes
The weight of agent be the weight ratio of the 8% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate be 9:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
Embodiment 8: effect example
Prepare mushroom alcohol according to embodiment 1～7 method respectively, test same volume (1L) 170～180 DEG C of fractions through step S2,
The response rate after S3 process and recovery time (reach 175 DEG C from vapo(u)rizing temperature and start timing).
| The mushroom alcohol response rate (%) | Recovery time (minute) | |
| Embodiment 1 | 99 | 19 |
| Embodiment 4 | 96 | 23 |
| Embodiment 5 | 97 | 22 |
| Embodiment 6 | 72 | 48 |
| Embodiment 7 | 69 | 51 |
The effect of embodiment 2,3 is basically identical with embodiment 4,5.
Above-mentioned test result indicate that, the method that the present invention provides can be dried high efficiency extraction mushroom alcohol condensed fluid from fermented bean cake,
Preparation for mushroom alcohol provides the approach of a kind of novelty.The inventive method preparation method efficiency is high, and this may be with rectification accelerator
Middle sodium bicarbonate is relevant with the weight ratio of sodium carbonate, and when the two weight ratio is 6～8:1, preparation efficiency is the highest.
The effect of above-described embodiment indicates that the essentiality content of the present invention, but does not limit protection scope of the present invention with this.
It will be understood by those within the art that, technical scheme can be modified or equivalent, and not take off
Essence and protection domain from technical solution of the present invention.
Claims (5)
1. one kind is dried condensed fluid, from fermented bean cake, the method extracting mushroom alcohol, it is characterised in that comprise the steps:
Step S1, carries out the condensed fluid in dry run after collecting bean pulp fermentation, then this condensed fluid is carried out rectification, collects
170～180 DEG C of fractions；
Step S2, adds calcium carbonate powder and rectification accelerator, the weight of described calcium carbonate powder in above-mentioned 170～180 DEG C of fractions
Amount is the 25～35% of 170～180 DEG C of fraction volumes；Described rectification accelerator is the mixture of sodium bicarbonate and sodium carbonate, and rectification promotees
Entering weight is 170～180 DEG C of fraction volumes the 7～9% of agent, the weight ratio of sodium bicarbonate and sodium carbonate is 6～8:1；
Step S3, distills the fraction adding calcium carbonate powder and rectification accelerator in step S2 under the conditions of 175 DEG C, cold
Described mushroom alcohol is i.e. obtained after solidifying collection.
Method the most according to claim 1, it is characterised in that: in step S2, the weight of calcium carbonate powder is 170～180 DEG C
The 30% of fraction volume.
Method the most according to claim 1 and 2, it is characterised in that: rectification accelerator described in step S2 is bicarbonate
Sodium and the mixture of sodium carbonate, the weight of rectification accelerator is the 8% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate
Weight ratio is 7:1.
Method the most according to claim 1 and 2, it is characterised in that: rectification accelerator described in step S2 is bicarbonate
Sodium and the mixture of sodium carbonate, the weight of rectification accelerator is the 7% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate
Weight ratio is 6:1.
Method the most according to claim 1 and 2, it is characterised in that: rectification accelerator described in step S2 is bicarbonate
Sodium and the mixture of sodium carbonate, the weight of rectification accelerator is the 9% of 170～180 DEG C of fraction volumes, sodium bicarbonate and sodium carbonate
Weight ratio is 8:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610405887.1A CN105852026B (en) | 2016-06-08 | 2016-06-08 | A method of mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610405887.1A CN105852026B (en) | 2016-06-08 | 2016-06-08 | A method of mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105852026A true CN105852026A (en) | 2016-08-17 |
| CN105852026B CN105852026B (en) | 2019-01-04 |
Family
ID=56677442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610405887.1A Active CN105852026B (en) | 2016-06-08 | 2016-06-08 | A method of mushroom alcohol is extracted from the dry condensate liquid of fermented bean dregs |
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| Country | Link |
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| CN (1) | CN105852026B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566859A (en) * | 2019-01-21 | 2019-04-05 | 上海源耀生物股份有限公司 | A kind of high palatability palm kernel meal and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
-
2016
- 2016-06-08 CN CN201610405887.1A patent/CN105852026B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030032211A (en) * | 2001-10-16 | 2003-04-26 | 임용수 | Soy Sauce with Natural Clusters |
Non-Patent Citations (2)
| Title |
|---|
| 刘香英等: "不同凝固剂对豆腐风味的影响", 《大豆科学》 * |
| 王建新等: "食用香料 1-辛烯 -3-醇的合成", 《无锡轻工大学学报》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109566859A (en) * | 2019-01-21 | 2019-04-05 | 上海源耀生物股份有限公司 | A kind of high palatability palm kernel meal and preparation method thereof |
| CN109566859B (en) * | 2019-01-21 | 2022-06-14 | 上海源耀农牧科技有限公司 | High-palatability palm kernel meal and preparation method thereof |
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| CN105852026B (en) | 2019-01-04 |
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Address after: 224224 Nanan Industrial Park, nanshenzao Town, Dongtai City, Yancheng City, Jiangsu Province Patentee after: Yuanyao Biotechnology (Yancheng) Co.,Ltd. Address before: 224224 Nanan Industrial Park, nanshenzao Town, Dongtai City, Yancheng City, Jiangsu Province Patentee before: JIANGSU YANCHENG YUANYAO BIOTECHNOLOGY Co.,Ltd. |