CN106190760A - A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar - Google Patents
A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar Download PDFInfo
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- CN106190760A CN106190760A CN201610578676.8A CN201610578676A CN106190760A CN 106190760 A CN106190760 A CN 106190760A CN 201610578676 A CN201610578676 A CN 201610578676A CN 106190760 A CN106190760 A CN 106190760A
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- China
- Prior art keywords
- elaeagni angustifoliae
- fermentation
- fructus elaeagni
- fruit vinegar
- fructus
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/34—Campanulaceae (Bellflower family)
- A61K36/344—Codonopsis
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/47—Euphorbiaceae (Spurge family), e.g. Ricinus (castorbean)
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/73—Rosaceae (Rose family), e.g. strawberry, chokeberry, blackberry, pear or firethorn
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/889—Arecaceae, Palmae or Palmaceae (Palm family), e.g. date or coconut palm or palmetto
Abstract
The processing method that the invention discloses a kind of Fructus Elaeagni Angustifoliae fruit vinegar, described Fructus Elaeagni Angustifoliae fruit vinegar, with Fructus Elaeagni Angustifoliae as primary raw material, is made by following steps: raw material roguing, fruit making beating, ultra high temperature sterilization (UHTS), alcohol fermentation, clarification filtration, acetic fermentation, filtration, homogenizing, sterilization, canned, check, preserve.The present invention provides a kind of nutritious, Fructus Elaeagni Angustifoliae fruit vinegar flavouring agent of pure flavor, have invigorating the spleen to arrest diarrhea, facilitating digestion, stomach invigorating is dispeled the wind, quench the thirst the health-care effects such as relieving restlessness, the method processing simultaneously is easy, easy to implement, eating method is rich and varied, fruit vinegar sweet and sour taste, improves nutritive value and the economic worth of Fructus Elaeagni Angustifoliae.
Description
Original bill application number: 2015102260084.
The original bill applying date: on May 7th, 2015.
Technical field
The processing method that the present invention relates to a kind of fruit vinegar, the processing method especially relating to a kind of Fructus Elaeagni Angustifoliae fruit vinegar.
Background technology
Fructus Elaeagni Angustifoliae, another name Gui Xiangliu, fragrant willow, Elaeangnaceae Elaeagnus deciduous tree or the fruit of dungarunga Fructus Elaeagni Angustifoliae.Fructus Elaeagni Angustifoliae
Every hectogram moisture content 12 grams, 4.5 grams of protein, 4.2 grams of fat, carbohydrate 74.8 grams, calcium 46 milligrams, 67 milligrams of phosphorus, ferrum
3.3 milligrams, vitamin B2 0.07 milligram, nicotinic acid 1.7 milligrams, vitamin C 7 milligrams, the wherein sugary 43-59%(of sarcocarp wherein 20
% is fructose).Existing Fructus Elaeagni Angustifoliae, in addition to eating raw, is processed to beverage or the food such as Fructus Elaeagni Angustifoliae wine, confection, there is the range of work narrow
Defect.
Summary of the invention
The present invention is directed to the deficiency that above-mentioned raw materials processing and utilization scope is little, it is provided that a kind of method is simple, be prone to the sand of grasp
The processing method of Fructus Jujubae fruit vinegar, through raw material roguing, fruit making beating, ultra high temperature sterilization (UHTS), alcohol fermentation, acetic fermentation, filtration, all
The steps such as matter, sterilization, canned, inspection process.
The present invention adopts the technical scheme that:
A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar, it uses following steps:
A, Feedstock treating: select maturation, the Fructus Elaeagni Angustifoliae without pest and disease damage, nipa palm, gooseberry, Fructus Hippophae, remove impurity and decayed portion, cleans
After take the Fructus Hippophae mix homogeneously of the Fructus Elaeagni Angustifoliae of 3.5kg, the nipa palm of 0.5kg, the gooseberry of 0.5kg, 0.5kg, prepare mixing raw material, to mixed
Pull an oar with pulverizer after conjunction raw material adds the water of 20kg, prepare mixed serum；
B, ultra high temperature sterilization (UHTS): by Fructus Elaeagni Angustifoliae serosity through superhigh temperature disinfecting machine sterilizing, feeding temperature 120 DEG C, drop temperature 50 DEG C, sterilization
Afterwards with 100 screen filtration, prepare mixing slurry and mix slag；
C, primary fermentation: take the dry yeast of 0.05kg, join after 32 DEG C of warm water activate 4 minutes in the mixing slurry after sterilizing, stir
Mixing uniformly, and add the Caulis et folium euphorbiae milii fruit juice of the Herba Duchesneae Indicae juice of 2kg, 0.5kg, it is 25 DEG C that temperature controls, and ferments 5 days, the wine to serosity
Stop fermentation when precision is 4 °, prepare primary fermentation liquid；
D, after fermentation: in the primary fermentation liquid of 10kg add 3.5kg mixing slag, 1kg Passion Fruit Juice, the Sucus Phyllanthi of 1kg,
1kg loquat juice, mix homogeneously, it is 28 DEG C that temperature controls, and stops fermentation, prepare after fermentation when the alcoholic strength to fermentation liquid is 8 °
Liquid；
E, acetic fermentation: add the acetic acid bacteria of 0.06kg in the after fermentation liquid of 10kg, 2kg alcoholic strength is the Radix Changii wine of 10 °,
Temperature controls 35 DEG C, ferments 15 days, and in sweat, every day stirs 4 times, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid, promotees
Enter the fermentation of acetic acid bacteria；
F, filtration: by feed liquid good for acetic fermentation through filter press filter cleaner, prepare Fructus Elaeagni Angustifoliae fruit vinegar oleo stock, pass through filter pressing
Machine filters, and makes the transparent clarification of finished product fruit vinegar；
G, homogenizing: being processed by Fructus Elaeagni Angustifoliae fruit vinegar oleo stock homogenizing, temperature is 90 DEG C, and homogenization pressure is 20Mpa, homogenizing 2 times；
H, sterilization: sterilize at a temperature of 70 DEG C 10min by the Fructus Elaeagni Angustifoliae fruit vinegar oleo stock after homogenizing, prepare Fructus Elaeagni Angustifoliae fruit vinegar；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Beneficial effect: the present invention provides a kind of nutritious, Fructus Elaeagni Angustifoliae fruit vinegar flavouring agent of pure flavor, eating method enriches
Various, fruit vinegar sweet and sour taste, improve nutritive value and the economic worth of Fructus Elaeagni Angustifoliae, there is invigorating the spleen to arrest diarrhea, facilitating digestion, stomach invigorating are dispelled
Wind, quench the thirst the health-care effects such as relieving restlessness, and the method processing simultaneously is easy, easy to implement.
Detailed description of the invention
Embodiment 1:
A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar, it uses following steps:
A, Feedstock treating: select maturation, Fructus Elaeagni Angustifoliae without pest and disease damage, remove impurity and decayed portion, after cleaning, to the Fructus Elaeagni Angustifoliae of 5kg
The water of middle addition 10kg, pulls an oar with pulverizer, prepares Fructus Elaeagni Angustifoliae serosity；
B, ultra high temperature sterilization (UHTS): by Fructus Elaeagni Angustifoliae serosity through superhigh temperature disinfecting machine sterilizing, feeding temperature 110 DEG C, drop temperature 40 DEG C, sterilization
Afterwards with 80 screen filtration, prepare Fructus Elaeagni Angustifoliae slurry with Fructus Elaeagni Angustifoliae slag；
C, primary fermentation: take the dry yeast of 0.03kg, join the Fructus Elaeagni Angustifoliae slurry after 10kg sterilizing after 30 DEG C of warm water activate 6 minutes
In, stirring, it is 20 DEG C that temperature controls, and ferments 7 days, stops fermentation, prepare primary fermentation when the alcoholic strength to serosity is 6 °
Liquid；
D, after fermentation: add the Fructus Elaeagni Angustifoliae slag of 2.5kg, the Fructus Crataegi juice of 2kg, the Sucus Granati of 1kg in 10kg primary fermentation liquid, mixing is all
Even, it is 28 DEG C that temperature controls, and stops fermentation, prepare after fermentation liquid when the alcoholic strength to fermentation liquid is 10 °；
E, acetic fermentation: add the acetic acid bacteria of 0.04kg in 10kg after fermentation liquid, temperature controls 30 DEG C, ferments 20 days, fermentation
During every day stir 3 times, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid, promote the fermentation of acetic acid bacteria；
F, filtration: by feed liquid good for acetic fermentation through filter press filter cleaner, prepare Fructus Elaeagni Angustifoliae fruit vinegar oleo stock, pass through filter pressing
Machine filters, and makes the transparent clarification of finished product fruit vinegar；
G, homogenizing: being processed by Fructus Elaeagni Angustifoliae fruit vinegar oleo stock homogenizing, temperature is 80 DEG C, and homogenization pressure is 30Mpa, homogenizing 2 times；
H, sterilization: sterilize at a temperature of 60 DEG C 12min by the Fructus Elaeagni Angustifoliae fruit vinegar oleo stock after homogenizing, prepare Fructus Elaeagni Angustifoliae fruit vinegar；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Embodiment 2:
A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar, it uses following steps:
A, Feedstock treating: select maturation, the Fructus Elaeagni Angustifoliae without pest and disease damage, Fructus Mori, Fructus Fici, remove impurity and decayed portion, after cleaning
Take the Fructus Fici mix homogeneously of the Fructus Elaeagni Angustifoliae of 3kg, the Fructus Mori of 1.5kg, 0.5kg, prepare mixing raw material, add in mixing raw material
Pull an oar with pulverizer after the water of 15kg, prepare mixed serum；
B, ultra high temperature sterilization (UHTS): by mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 115 DEG C, drop temperature 45 DEG C, sterilization
Afterwards with 90 screen filtration, prepare mixing slurry and mix slag；
C, primary fermentation: take the dry yeast of 0.04kg, join after 31 DEG C of warm water activate 5 minutes in the mixing slurry after sterilizing, stir
Mixing uniformly, it is 23 DEG C that temperature controls, and ferments 6 days, stops fermentation, prepare primary fermentation liquid when the alcoholic strength to serosity is 5 °；
D, after fermentation: adding mixing slag, 1kg blackberry juice, the grapefruit juice of 1kg of 3kg in the primary fermentation liquid of 10kg, mixing is all
Even, it is 29 DEG C that temperature controls, and stops fermentation, prepare after fermentation liquid when the alcoholic strength to fermentation liquid is 9 °；
E, acetic fermentation: add the acetic acid bacteria of 0.05kg in the after fermentation liquid of 10kg, temperature controls 33 DEG C, ferments 18 days, sends out
During ferment, every day stirs 3 times, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid, promotes the fermentation of acetic acid bacteria；
F, filtration: by feed liquid good for acetic fermentation through filter press filter cleaner, prepare Fructus Elaeagni Angustifoliae fruit vinegar oleo stock, pass through filter pressing
Machine filters, and makes the transparent clarification of finished product fruit vinegar；
G, homogenizing: being processed by Fructus Elaeagni Angustifoliae fruit vinegar oleo stock homogenizing, temperature is 85 DEG C, and homogenization pressure is 25Mpa, homogenizing 3 times；
H, sterilization: sterilize at a temperature of 65 DEG C 11min by the Fructus Elaeagni Angustifoliae fruit vinegar oleo stock after homogenizing, prepare Fructus Elaeagni Angustifoliae fruit vinegar；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Embodiment 3:
A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar, it uses following steps:
A, Feedstock treating: select maturation, Fructus Elaeagni Angustifoliae without pest and disease damage, remove impurity and decayed portion, add its weight 2-4 after cleaning
Pull an oar with pulverizer after water again, prepare Fructus Elaeagni Angustifoliae serosity；
B, ultra high temperature sterilization (UHTS): by Fructus Elaeagni Angustifoliae serosity through superhigh temperature disinfecting machine sterilizing, feeding temperature 110-120 DEG C, drop temperature 40-50
DEG C, with the screen filtration of 80-100 after sterilization, prepare Fructus Elaeagni Angustifoliae slurry and Fructus Elaeagni Angustifoliae slag；
C, primary fermentation: take the dry yeast of slurry weight 0.3-0.5% of the Fructus Elaeagni Angustifoliae after sterilizing, after 30-32 DEG C of warm water activates 4-6 minute
Joining in Fructus Elaeagni Angustifoliae slurry, stir, temperature controls, for 20-25 DEG C, to ferment 5-7 days, when the alcoholic strength to serosity is 4-6 °
Stop fermentation, prepare primary fermentation liquid；
D, after fermentation: in fermentation liquid, add forward the Fructus Elaeagni Angustifoliae slag of its weight 25-35%, mix homogeneously, temperature controls as 28-30 DEG C,
Stop fermentation when alcoholic strength to fermentation liquid is 8-10 °, prepare after fermentation liquid；
E, acetic fermentation: add the acetic acid bacteria of weight 0.4-0.6% backward in fermentation liquid, temperature controls 30-35 DEG C, and ferment 15-20
My god, in sweat, every day stirs 3-4 time, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid, promotes the fermentation of acetic acid bacteria；
F, filtration: by feed liquid good for acetic fermentation through filter press filter cleaner, prepare Fructus Elaeagni Angustifoliae fruit vinegar oleo stock, pass through filter pressing
Machine filters, and makes the transparent clarification of finished product fruit vinegar；
G, homogenizing: being processed by Fructus Elaeagni Angustifoliae fruit vinegar oleo stock homogenizing, temperature is 80-90 DEG C, and homogenization pressure is 20-30Mpa, homogenizing 2-3 time；
H, sterilization: sterilize at a temperature of 60-70 DEG C 10-12min by the Fructus Elaeagni Angustifoliae fruit vinegar oleo stock after homogenizing, prepare Fructus Elaeagni Angustifoliae fruit vinegar；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a Fructus Elaeagni Angustifoliae fruit vinegar, it is characterised in that employing following steps:
A, Feedstock treating: select maturation, the Fructus Elaeagni Angustifoliae without pest and disease damage, Fructus Mori, Fructus Fici, remove impurity and decayed portion, after cleaning
Take the Fructus Fici mix homogeneously of the Fructus Elaeagni Angustifoliae of 3kg, the Fructus Mori of 1.5kg, 0.5kg, prepare mixing raw material, add in mixing raw material
Pull an oar with pulverizer after the water of 15kg, prepare mixed serum；
B, ultra high temperature sterilization (UHTS): by mixed serum through superhigh temperature disinfecting machine sterilizing, feeding temperature 115 DEG C, drop temperature 45 DEG C, sterilization
Afterwards with 90 screen filtration, prepare mixing slurry and mix slag；
C, primary fermentation: take the dry yeast of 0.04kg, join after 31 DEG C of warm water activate 5 minutes in the mixing slurry after sterilizing, stir
Mixing uniformly, it is 23 DEG C that temperature controls, and ferments 6 days, stops fermentation, prepare primary fermentation liquid when the alcoholic strength to serosity is 5 °；
D, after fermentation: adding mixing slag, 1kg blackberry juice, the grapefruit juice of 1kg of 3kg in the primary fermentation liquid of 10kg, mixing is all
Even, it is 29 DEG C that temperature controls, and stops fermentation, prepare after fermentation liquid when the alcoholic strength to fermentation liquid is 9 °；
E, acetic fermentation: add the acetic acid bacteria of 0.05kg in the after fermentation liquid of 10kg, temperature controls 33 DEG C, ferments 18 days, sends out
During ferment, every day stirs 3 times, by stirring, by increasing capacitance it is possible to increase the oxygen content of feed liquid, promotes the fermentation of acetic acid bacteria；
F, filtration: by feed liquid good for acetic fermentation through filter press filter cleaner, prepare Fructus Elaeagni Angustifoliae fruit vinegar oleo stock, pass through filter pressing
Machine filters, and makes the transparent clarification of finished product fruit vinegar；
G, homogenizing: being processed by Fructus Elaeagni Angustifoliae fruit vinegar oleo stock homogenizing, temperature is 85 DEG C, and homogenization pressure is 25Mpa, homogenizing 3 times；
H, sterilization: sterilize at a temperature of 65 DEG C 11min by the Fructus Elaeagni Angustifoliae fruit vinegar oleo stock after homogenizing, prepare Fructus Elaeagni Angustifoliae fruit vinegar；
I, canned: canned under sterile vacuum environment；
J, check, preserve: it is canned the most qualified to check, and preserves under room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610578676.8A CN106190760A (en) | 2015-05-07 | 2015-05-07 | A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610578676.8A CN106190760A (en) | 2015-05-07 | 2015-05-07 | A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar |
| CN201510226008.4A CN104774733B (en) | 2015-05-07 | 2015-05-07 | A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar |
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| CN201510226008.4A Division CN104774733B (en) | 2015-05-07 | 2015-05-07 | A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar |
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| CN106190760A true CN106190760A (en) | 2016-12-07 |
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| CN201610578676.8A Withdrawn CN106190760A (en) | 2015-05-07 | 2015-05-07 | A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar |
| CN201610578634.4A Withdrawn CN105950433A (en) | 2015-05-07 | 2015-05-07 | Processing method of elaeagnus angustifolia fruit vinegar |
| CN201610578419.4A Withdrawn CN105950432A (en) | 2015-05-07 | 2015-05-07 | Processing method for Russian olive fruit vinegar |
| CN201510226008.4A Active CN104774733B (en) | 2015-05-07 | 2015-05-07 | A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar |
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| CN201610578634.4A Withdrawn CN105950433A (en) | 2015-05-07 | 2015-05-07 | Processing method of elaeagnus angustifolia fruit vinegar |
| CN201610578419.4A Withdrawn CN105950432A (en) | 2015-05-07 | 2015-05-07 | Processing method for Russian olive fruit vinegar |
| CN201510226008.4A Active CN104774733B (en) | 2015-05-07 | 2015-05-07 | A kind of processing method of Fructus Elaeagni Angustifoliae fruit vinegar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107760552A (en) * | 2017-11-08 | 2018-03-06 | 青岛灯塔味业有限公司 | A kind of fermented fig liquid and its fig fruit vinegar of preparation |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105062860A (en) * | 2015-09-04 | 2015-11-18 | 刘永 | Gooseberry fruit vinegar and brewage method thereof |
| CN105942116A (en) * | 2016-07-06 | 2016-09-21 | 周兆平 | Preparation method of allium chinensis fruit vinegar drink |
| CN106222062A (en) * | 2016-08-23 | 2016-12-14 | 彭常安 | A kind of continuous Fructus Jujubae fruit vinegar beverage manufacture method |
| CN107189927A (en) * | 2017-06-25 | 2017-09-22 | 张俊辉 | The preparation method of pear cv nanguo Health-care fruit vinegar |
| CN107177473A (en) * | 2017-07-09 | 2017-09-19 | 柴华 | The processing method of loquat navel orange vinegar |
| CN109355161A (en) * | 2018-12-26 | 2019-02-19 | 云南大学 | The preparation method of one breeder element fruit vinegar |
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- 2015-05-07 CN CN201610578634.4A patent/CN105950433A/en not_active Withdrawn
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| CN103805491A (en) * | 2013-09-24 | 2014-05-21 | 高磊 | Method for preparing blackberry raspberry fruit vinegar |
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| CN107760552A (en) * | 2017-11-08 | 2018-03-06 | 青岛灯塔味业有限公司 | A kind of fermented fig liquid and its fig fruit vinegar of preparation |
| CN107760552B (en) * | 2017-11-08 | 2021-03-16 | 青岛灯塔味业有限公司 | Fig fermentation liquor and fig fruit vinegar prepared from same |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105950433A (en) | 2016-09-21 |
| CN104774733A (en) | 2015-07-15 |
| CN104774733B (en) | 2016-09-28 |
| CN105950432A (en) | 2016-09-21 |
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Application publication date: 20161207 |
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