CN105996030A - Method for preparing peony powder - Google Patents
Method for preparing peony powder Download PDFInfo
- Publication number
- CN105996030A CN105996030A CN201610333856.XA CN201610333856A CN105996030A CN 105996030 A CN105996030 A CN 105996030A CN 201610333856 A CN201610333856 A CN 201610333856A CN 105996030 A CN105996030 A CN 105996030A
- Authority
- CN
- China
- Prior art keywords
- peony
- juice
- petal
- flos moutan
- flos
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preparing peony powder. The method includes airing and rolling peony; carrying out fermentation technologies to obtain fermented undiluted juice and carrying out drying and grinding technologies to obtain peony grains; mixing juice and the fermented undiluted juice with each other to obtain mixed juice and concentrating and drying the mixed juice to obtain granular mixtures; mixing the granular mixtures and the pure peony grains with one another to obtain the peony powder. The juice is extracted from edible and harmless petals. The method has the advantages that the peony, jasmine flowers and flos rosae rugosae are organically combined with one another, accordingly, the peony powder has overflowing flower aroma, is free of optional pollution or heavy metal doping or optional fibers which can affect taste, is convenient to eat and can just melt in the mouth, and nutritional value and healthcare value of the peony can be sufficiently embodied; the traditional technologies for processing existing peony are changed, the nutritional value of the peony is changed to be intangible, the peony powder can just melt in the mouth and is free of the optional fibers which can affect the taste and human digestion, and the nutritional value and the healthcare value of the peony can be sufficiently embodied.
Description
Technical field
The present invention relates to a kind of preparation method spending treasure, select the preparation method that a kind of Flos Moutan with Flos Moutan as primary raw material is precious.
Background technology
Flos Moutan because of spend big, color is gorgeous, type is beautiful, splendid, rich and magnificent, our people regards Paeonia suffruticosa as " peaceful, happy, rich and honour symbol " from ancient times.Flos Moutan not only has ornamental value, more contains abundant nutrient substance, and containing 13 kinds of aminoacid, having 8 kinds is needed by human body, and content is more, has health care function to human body, safe and free of toxic and side effects；Phoenix Flos Moutan is defended planning commission by country and is approved as new raw-food material.Eating according to historical data introduction of Flos Moutan, from China, the Song dynasty begins to.To the period of Ming and Qing, people have had more perfect composition of raw materials and manufacture method.Record according to clear " supporting little record ": " peony petal, Tang Zhuoke, honey leaching can, gravy is braised also may be used." its meaning is: no matter sliding stir-fry, thickening soup, still stew in clear soup, peony petal and pollen can make health food and beverage；Menu just has Flos Moutan dried tremella soup, Flos Moutan fried fish slices in sauce, Flos Moutan tenterloin silk and peony petal wine.These dish based on Flos Moutan, the most delicious salubrious delicacy, and have the effect of dietetic therapy.But at present, deep processing and the utilization to Flos Moutan, it is added directly in food after being only limitted to peony petal to be dehydrated, or is directly mixed with peony flower tea with Folium Camelliae sinensis.But this processing technique, it is impossible to the medicinal ingredient of Flos Moutan is separated out completely, the most this processing technique Flos Moutan is typically strip or thread, thus have impact on certain mouthfeel, and is unfavorable for digestion.
Summary of the invention
The invention aims to solve the deficiency that above-mentioned technical problem exists, there is provided a kind of Flos Moutan, Flos Jasmini Sambac, Flos Rosae Rugosae are organically combined, not only the fragrance of a flower overflows, and the nutrition and health care embodying Flos Moutan fully is worth, mouthfeel, just melt in the mouth is affected without any fiber, and without any pollution, adulterate without any heavy metal, Flos Moutan treasure's preparation method of instant edible.
The technical solution adopted in the present invention is, this Flos Moutan treasure's preparation method is:
Step one, peony petal in full bloom is picked, be split into the strip of long 1-2 centimetre, wide 3-5 millimeter, be carried out with clear water, after cleaning, petal be placed in net bed and naturally dry；Then petal is kneaded: the colored bar after drying is put into and carried out in kneading machine kneading 30-40 minute；The Flos Moutan bar kneaded is put into Full automatic sealing centrifuge carries out defat and dehydration, the colored bar after defat and dehydration is divided into equiponderant two parts；
Step 2, a copy of it at room temperature being dried, Flos Moutan bar water content, at 60-90%, stirs, and puts in sealing porcelain, and natural fermentation 1-2 days, after fermentation, carries out filtration, the squeezing of 3-4 time, merge filter, the juice of squeezing, obtain Paeonia suffruticosa and ferment natural juice；
Step 3, another part is dried under temperature 45-60 degree, colored bar after drying is put into and is ground in grinder 3-4 hour, Flos Moutan grain graininess after grinding is in 0.1 μm 10 μm, 1 or the interval grain size intervals of more than 1 in 0.044mm 0.074mm, 0.074-1mm；
Step 4, harmless for edible petal being added pure water, be sufficiently stirred for, put into dry distillation reactor still, after heating, in still, product enters condenser along reactor upper pipe, cools down, and through distillation, leaches and obtains the petal juice that edible is harmless；
The harmless petal juice of step 5, the Paeonia suffruticosa that step 2 the is obtained fermentation edible that obtains with step 4 of natural juice mixes; mixed proportion 10:1; after stirring; by the mixture that obtains through cold drying, concentration, obtain mixture of viscous form, high temperature drying; after pulverizing 1-2 hour; Flos Moutan granule after the grinding obtained with step 3 again mixes, and mixed proportion is 5:1, and the Flos Moutan obtaining the present invention after mix homogeneously final vacuum packaging is precious.
The present invention is direct-edible, it is possible to join in coffee, milk, various beverage, can improve mouthfeel, not only strengthen nutrition, and play a role in health care human body.
The Paeonia suffruticosa lobe that wherein step one is selected can be phoenix and purpura single-lobe Paeonia suffruticosa.
Colored bar after wherein step one will be dried is put in kneading machine and is carried out kneading 30-40 minute, is to sufficiently the moisture content in petal and lipid be carried to surface, it is simple to follow-up defat and dehydration.
In step one, wherein utilize the physics degreasing process that centrifuge is carried out, it is because in recent years, research finds, there are two sulfur fat of trace on peony petal surface, two thioesters can easily cause Susceptible population's anaphylaxis of 0.02%, serious symptom can causing death, and traditional Flos Moutan eats, no matter make tea, cook soup, fried, cook cake or medicinal etc., it is all Flos Moutan direct material, at most also it is by dewatering process, the physics centrifugation technique that utilizes of present invention innovation sloughs two sulfur fat, do not use some chemical degreasing techniques, it is to ensure the good taste of Flos Moutan and 100% edible safety；And the present invention has synchronously carried out defat and the dewatering process of Flos Moutan, not only ensure edible crowd's safety of 100%, and Flos Moutan is through dewatering process, fragrance overflows, abnormal smells from the patient is pleasant, makes eater be not only the grand banquet of the sense of taste, the especially grand banquet of olfactory sensation, but traditional dewatering process is intended merely to dehydration, the dewatering process of the present invention is especially for the spilling of the Paeonia suffruticosa fragrance of a flower.
Wherein in step 3 defat and dehydration after colored bar dry under temperature 45-60 degree, be to preferably grind, but drying temperature can not be too high, in order to avoid destroying its effective ingredient.
Flos Moutan granularity after wherein grinding in step 3 is in 0.1 μm 10 μm, 0.044mm 0.074mm, 1 or the interval grain size intervals of more than 1 in 0.074-1mm, due to the general broken cell wall that cannot break Flos Moutan completely, because the dissolution of effective medicinal component needs guiding through several even dozens of cell wall in cell, and quite a few Cell Component can not pass cell wall, this part can only waste, therefore intracellular effective ingredient cannot be made the most fully to discharge, the present invention reaches superfine powder by the way of grinding, intracellular effective ingredient is made the most fully to discharge, thus improve the bioavailability of medical material, and grind after Flos Moutan granularity the most tiny, be conducive to human body that medicine is absorbed.
The petal that wherein in step 4, edible is harmless is one or more the combination such as jasmine petal, roseleaf, Flos Chrysanthemi.
The petal that wherein in step 4, edible is harmless can be flower, can be dry flower.
The present invention can directly Instant Drinks, stew soup, cook cake, wheaten food etc., enter mouth and i.e. change, easily digest, and be suitable for any crowd.The present invention changes traditional Flos Moutan processing technique, the nutritive value making Flos Moutan turns to invisible, enter mouth i.e. to change, not having any fiber to affect mouthfeel and human consumption, and innovatively Flos Moutan, Flos Jasmini Sambac, Flos Rosae Rugosae are organically combined, not only the fragrance of a flower overflows, and the nutrition and health care embodying Flos Moutan fully is worth, and without any pollution, adulterate without any heavy metal, instant edible.
Detailed description of the invention
Following example are described in detail the present invention.
Embodiment 1
Step one, peony petal in full bloom is picked, be split into long 1 centimetre, the strip of wide 3 millimeters, be carried out with clear water, after cleaning, petal be placed in net bed and naturally dry；Then petal is kneaded: the colored bar after drying is put into and carried out in kneading machine kneading 30 minutes；The Flos Moutan bar kneaded is put into Full automatic sealing centrifuge carries out defat and dehydration, the colored bar after defat and dehydration is divided into equiponderant two parts；
Step 2, a copy of it at room temperature being dried, Flos Moutan bar water content, 60%, stirs, and puts in sealing porcelain, and natural fermentation 1-2 days, after fermentation, carries out filtration, the squeezing of 3 times, merge filter, the juice of squeezing, obtain Paeonia suffruticosa fermentation natural juice；
Step 3, another part is dried at temperature 45 degree, colored bar after drying is put into and is ground 3 hours in grinder, Flos Moutan grain graininess after grinding is in 0.1 μm 10 μm, 1 or the interval grain size intervals of more than 1 in 0.044mm 0.074mm, 0.074-1mm；
Step 4, fresh jasmine petal and roseleaf are mixed, jasmine petal and roseleaf mixed proportion are 1:1, add pure water, it is sufficiently stirred for, putting into dry distillation reactor still, after heating, in still, product enters condenser along reactor upper pipe, cool down, through distillation, leach to obtain Flos Jasmini Sambac, Flos Rosae Rugosae juice；
Flos Jasmini Sambac, Flos Rosae Rugosae juice that step 5, the Paeonia suffruticosa that step 2 is obtained fermentation natural juice obtain with step 4 mix; mixed proportion 10:1; after stirring; by the mixture that obtains through cold drying, concentration, obtain mixture of viscous form, high temperature drying; after pulverizing 1 hour; Flos Moutan granule after the grinding obtained with step 3 again mixes, and mixed proportion is 5:1, and the Flos Moutan obtaining the present invention after mix homogeneously final vacuum packaging is precious.
Embodiment 2
Step one, peony petal in full bloom is picked, be split into long 2 centimetres, the strip of wide 5 millimeters, be carried out with clear water, after cleaning, petal be placed in net bed and naturally dry；Then petal is kneaded: the colored bar after drying is put into and carried out in kneading machine kneading 40 minutes；The Flos Moutan bar kneaded is put into Full automatic sealing centrifuge carries out defat and dehydration, the colored bar after defat and dehydration is divided into equiponderant two parts；
Step 2, a copy of it at room temperature being dried, Flos Moutan bar water content, 90%, stirs, and puts in sealing porcelain, and natural fermentation 2 days, after fermentation, carries out filtration, the squeezing of 4 times, merge filter, the juice of squeezing, obtain Paeonia suffruticosa fermentation natural juice；
Step 3, another part is dried at temperature 60 degree, colored bar after drying is put into and is ground 4 hours in grinder, Flos Moutan grain graininess after grinding is in 0.1 μm 10 μm, 1 or the interval grain size intervals of more than 1 in 0.044mm 0.074mm, 0.074-1mm；
Step 4, jasmine petal, roseleaf, Chrysanthemum Petal mixing, mixed proportion is 1:1, add pure water, it is sufficiently stirred for, putting into dry distillation reactor still, after heating, in still, product enters condenser along reactor upper pipe, cool down, through distillation, leach to obtain Flos Jasmini Sambac, rose-juice and Chrysanthemum Petal juice；
Flos Jasmini Sambac, rose-juice and Chrysanthemum Petal juice that step 5, the Paeonia suffruticosa that step 2 is obtained fermentation natural juice obtain with step 4 mix; mixed proportion 10:1; after stirring; by the mixture that obtains through cold drying, concentration, obtain mixture of viscous form, high temperature drying; after pulverizing 1-2 hour; Flos Moutan granule after the grinding obtained with step 3 again mixes, and mixed proportion is 5:1, and the Flos Moutan obtaining the present invention after mix homogeneously final vacuum packaging is precious.
Claims (4)
1. the preparation method that a Flos Moutan is precious, it is characterised in that: step one, peony petal in full bloom is picked, be split into the strip of long 1-2 centimetre, wide 3-5 millimeter, be carried out with clear water, after cleaning, petal be placed in net bed and naturally dry；Then petal is kneaded: the colored bar after drying is put into and carried out in kneading machine kneading 30-40 minute；The Flos Moutan bar kneaded is put into Full automatic sealing centrifuge carries out defat and dehydration, the colored bar after defat and dehydration is divided into equiponderant two parts；Step 2, a copy of it at room temperature being dried, Flos Moutan bar water content, at 60-90%, stirs, and puts in sealing porcelain, and natural fermentation 1-2 days, after fermentation, carries out filtration, the squeezing of 3-4 time, merge filter, the juice of squeezing, obtain Paeonia suffruticosa and ferment natural juice；Step 3, another part being dried under temperature 45-60 degree, the colored bar after drying is put into and is ground in grinder 3-4 hour, the Flos Moutan granule after being ground；Step 4, harmless for edible petal being added pure water, be sufficiently stirred for, put into dry distillation reactor still, after heating, in still, product enters condenser along reactor upper pipe, cools down, and through distillation, leaches and obtains the petal juice that edible is harmless；The harmless petal juice of step 5, the Paeonia suffruticosa that step 2 the is obtained fermentation edible that obtains with step 4 of natural juice mixes; mixed proportion 10:1; after stirring; by the mixture that obtains through cold drying, concentration, obtain mixture of viscous form, high temperature drying; after pulverizing 1-2 hour; Flos Moutan granule after the grinding obtained with step 3 again mixes, and mixed proportion is 5:1, and the Flos Moutan obtaining the present invention after mix homogeneously final vacuum packaging is precious.
The preparation method that a kind of Flos Moutan the most according to claim 1 is precious, it is characterized in that: the Flos Moutan grain graininess after grinding in step 3 is in 0.1 μm 10 μm, 1 or the interval grain size intervals of more than 1 in 0.044mm 0.074mm, 0.074-1mm.
The preparation method that a kind of Flos Moutan the most according to claim 1 is precious, it is characterised in that: the petal that in step 4, edible is harmless is one or more the combination such as jasmine petal, roseleaf, Flos Chrysanthemi.
The preparation method that a kind of Flos Moutan the most according to claim 1 is precious, it is characterised in that: the petal that in step 4, edible is harmless is flower.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610333856.XA CN105996030A (en) | 2016-05-19 | 2016-05-19 | Method for preparing peony powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610333856.XA CN105996030A (en) | 2016-05-19 | 2016-05-19 | Method for preparing peony powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105996030A true CN105996030A (en) | 2016-10-12 |
Family
ID=57094908
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610333856.XA Pending CN105996030A (en) | 2016-05-19 | 2016-05-19 | Method for preparing peony powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105996030A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616109A (en) * | 2016-11-17 | 2017-05-10 | 河南洛阳红牡丹产业研发有限公司 | Preparation method for ganoderma lucidum beverage |
| CN106615492A (en) * | 2016-11-17 | 2017-05-10 | 河南洛阳红牡丹产业研发有限公司 | Preparation method for bitter gourd beverage |
| CN107028183A (en) * | 2017-03-21 | 2017-08-11 | 河南洛阳红牡丹产业研发有限公司 | A kind of precious preparation method of bark of eucommia |
| CN107114782A (en) * | 2017-03-21 | 2017-09-01 | 河南洛阳红牡丹产业研发有限公司 | A kind of precious preparation method of balsam pear |
| CN107319071A (en) * | 2017-07-31 | 2017-11-07 | 河南洛阳红牡丹产业研发有限公司 | A kind of preparation method of Mulberry-leaf Tea |
| CN107668615A (en) * | 2017-11-22 | 2018-02-09 | 绵阳市涪城区三木鸵鸟养殖专业合作社 | A kind of tree peony floral leaf sauce |
| CN107712834A (en) * | 2017-11-22 | 2018-02-23 | 绵阳市涪城区三木鸵鸟养殖专业合作社 | A kind of preparation method of tree peony floral leaf sauce |
| CN113186057A (en) * | 2021-05-20 | 2021-07-30 | 福建省亚热带植物研究所 | Production method of paeonia rockii petal wine |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227077A (en) * | 1998-02-26 | 1999-09-01 | 王福寿 | Drink of fresh peong flower juice and its producing method |
| CN101692898A (en) * | 2009-10-10 | 2010-04-14 | 昆明七彩云花生物科技有限公司 | Natural fresh flower chewing tablet and processing method thereof |
| CN102551157A (en) * | 2012-01-06 | 2012-07-11 | 天津聚馥日用品有限公司 | Method for preparing rose enzyme |
| CN104824741A (en) * | 2015-04-20 | 2015-08-12 | 河南洛阳红牡丹产业研发有限公司 | Manufacturing method of peony and edible fungus soup |
| CN104824274A (en) * | 2015-05-07 | 2015-08-12 | 钦州市钦南区良生堂花草茶有限公司 | Herbal tea capable of maintaining beauty and keeping young and preparation method thereof |
| CN105211980A (en) * | 2015-09-15 | 2016-01-06 | 菏泽丹神牡丹生物科技有限公司 | A kind of peony pulp beverage and preparation method thereof |
| CN105231229A (en) * | 2015-09-29 | 2016-01-13 | 宗欣生态科技(上海)有限公司 | Rose extract capable of improving organism immunity and applications thereof |
-
2016
- 2016-05-19 CN CN201610333856.XA patent/CN105996030A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1227077A (en) * | 1998-02-26 | 1999-09-01 | 王福寿 | Drink of fresh peong flower juice and its producing method |
| CN101692898A (en) * | 2009-10-10 | 2010-04-14 | 昆明七彩云花生物科技有限公司 | Natural fresh flower chewing tablet and processing method thereof |
| CN102551157A (en) * | 2012-01-06 | 2012-07-11 | 天津聚馥日用品有限公司 | Method for preparing rose enzyme |
| CN104824741A (en) * | 2015-04-20 | 2015-08-12 | 河南洛阳红牡丹产业研发有限公司 | Manufacturing method of peony and edible fungus soup |
| CN104824274A (en) * | 2015-05-07 | 2015-08-12 | 钦州市钦南区良生堂花草茶有限公司 | Herbal tea capable of maintaining beauty and keeping young and preparation method thereof |
| CN105211980A (en) * | 2015-09-15 | 2016-01-06 | 菏泽丹神牡丹生物科技有限公司 | A kind of peony pulp beverage and preparation method thereof |
| CN105231229A (en) * | 2015-09-29 | 2016-01-13 | 宗欣生态科技(上海)有限公司 | Rose extract capable of improving organism immunity and applications thereof |
Non-Patent Citations (1)
| Title |
|---|
| 敬松: "《中国花膳与花疗：花卉疗法小百科》", 31 January 2013, 成都：四川科学技术出版社 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616109A (en) * | 2016-11-17 | 2017-05-10 | 河南洛阳红牡丹产业研发有限公司 | Preparation method for ganoderma lucidum beverage |
| CN106615492A (en) * | 2016-11-17 | 2017-05-10 | 河南洛阳红牡丹产业研发有限公司 | Preparation method for bitter gourd beverage |
| CN107028183A (en) * | 2017-03-21 | 2017-08-11 | 河南洛阳红牡丹产业研发有限公司 | A kind of precious preparation method of bark of eucommia |
| CN107114782A (en) * | 2017-03-21 | 2017-09-01 | 河南洛阳红牡丹产业研发有限公司 | A kind of precious preparation method of balsam pear |
| CN107319071A (en) * | 2017-07-31 | 2017-11-07 | 河南洛阳红牡丹产业研发有限公司 | A kind of preparation method of Mulberry-leaf Tea |
| CN107668615A (en) * | 2017-11-22 | 2018-02-09 | 绵阳市涪城区三木鸵鸟养殖专业合作社 | A kind of tree peony floral leaf sauce |
| CN107712834A (en) * | 2017-11-22 | 2018-02-23 | 绵阳市涪城区三木鸵鸟养殖专业合作社 | A kind of preparation method of tree peony floral leaf sauce |
| CN113186057A (en) * | 2021-05-20 | 2021-07-30 | 福建省亚热带植物研究所 | Production method of paeonia rockii petal wine |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105996030A (en) | Method for preparing peony powder | |
| CN103992916B (en) | A kind of heart of a lotus seed benevolence blueberry mixed health dark green tea wine and working method thereof | |
| CN103444963B (en) | Asparagus tea | |
| CN103689349A (en) | Tomato-flavor rice and preparation method thereof | |
| CN103815048A (en) | Inulin healthcare soybean milk and preparation method thereof | |
| CN103749828B (en) | A kind of Mel petal tea-making and preparation method thereof | |
| CN106616109A (en) | Preparation method for ganoderma lucidum beverage | |
| CN106858223A (en) | A kind of cordate houttuynia ragopyrum tataricum beverage and preparation method thereof | |
| CN106010877A (en) | Brewage method of mulberry fruit wine | |
| CN105146314A (en) | Radix fici simplicissimae health nutrition powder with blood enriching and qi tonifying effects | |
| CN108065157A (en) | A kind of preparation method of date-wolfberry fruit composite beverage | |
| CN105746783A (en) | Preparation method of peony tea syrup | |
| CN104489195A (en) | Lotus leaf-fresh ginger tea capable of reducing blood fat | |
| CN106615393A (en) | Preparation method of paeonia suffruticosa and glossy ganoderma milk tea | |
| CN106962534A (en) | The jasmine tea formula and preparation technology of a kind of function of relieving summer heat | |
| CN103222635B (en) | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof | |
| CN105053205A (en) | Tricholoma matsutake milk with anti-cancer function | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice | |
| CN111011725A (en) | Gastrodia elata noodles rich in gastrodin and preparation method thereof | |
| CN104322779A (en) | Red-date-flavored honeysuckle flower tea and preparation method thereof | |
| CN104872323A (en) | Honey jasmine tea and method for manufacturing same | |
| CN104305343A (en) | Dried wheat-flavored silver fish with pickled peppers and preparation method thereof | |
| CN109548925A (en) | A kind of pine flower milk tea and preparation method thereof | |
| CN109845976A (en) | A kind of delicate fragrance type vegetarian sausage and preparation method thereof | |
| CN103689414A (en) | Nutrient crisp rice chip and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161012 |