CN106307206A - Grape seed-containing dried loquat fruits with blood fat reducing effect and making method thereof - Google Patents
Grape seed-containing dried loquat fruits with blood fat reducing effect and making method thereof Download PDFInfo
- Publication number
- CN106307206A CN106307206A CN201610683343.1A CN201610683343A CN106307206A CN 106307206 A CN106307206 A CN 106307206A CN 201610683343 A CN201610683343 A CN 201610683343A CN 106307206 A CN106307206 A CN 106307206A
- Authority
- CN
- China
- Prior art keywords
- vacuum
- nutrition
- nutritional solution
- blood fat
- juice
- 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
- 238000000034 method Methods 0.000 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 24
- 239000008280 blood Substances 0.000 title claims abstract description 13
- 210000004369 blood Anatomy 0.000 title claims abstract description 13
- 230000001603 reducing effect Effects 0.000 title claims abstract description 13
- 229940087559 grape seed Drugs 0.000 title abstract 2
- 244000061508 Eriobotrya japonica Species 0.000 title 1
- 241001092070 Eriobotrya Species 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 240000008042 Zea mays Species 0.000 claims abstract description 11
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 11
- 235000020384 spinach juice Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000016709 nutrition Nutrition 0.000 claims description 41
- 210000000582 semen Anatomy 0.000 claims description 30
- 230000035764 nutrition Effects 0.000 claims description 22
- 235000009392 Vitis Nutrition 0.000 claims description 16
- 241000219095 Vitis Species 0.000 claims description 16
- 235000011869 dried fruits Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 7
- 235000009973 maize Nutrition 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 239000000834 fixative Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 230000014759 maintenance of location Effects 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 4
- 235000005822 corn Nutrition 0.000 abstract 4
- 244000018633 Prunus armeniaca Species 0.000 abstract 2
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 2
- 235000009754 Vitis X bourquina Nutrition 0.000 abstract 2
- 235000012333 Vitis X labruscana Nutrition 0.000 abstract 2
- 240000006365 Vitis vinifera Species 0.000 abstract 2
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 2
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 239000013078 crystal Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 235000006408 oxalic acid Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 238000010306 acid treatment Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000000280 densification Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000001629 suppression Effects 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses grape seed-containing dried loquat fruits with blood fat reducing effect and a making method thereof. The dried loquat fruits are made from, by weight, 80-120 parts of loquat fruits, 2-4 parts of corn stigmas, 3-6 parts of grape seeds, 6-10 parts of corn, 2-5 parts of apricot kernels, an appropriate amount of lemon juice, an appropriate amount of white granulated sugar and an appropriate amount of spinach juice. The dried loquat fruits made through the technology are delicate in mouthfeel and palatable in sour-sweet flavor taste, have the strong fragrance of loquats and are free from peculiar smell and free of sugar crystals, separated juice and impurities. By adopting the raw materials such as the corn stigmas, the grape seeds, the corn and the apricot kernels, the made dried loquat fruits achieve the health-care effects of reducing blood fat and the like.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits and preparation method thereof.
Background technology
China is the original producton location of Folium Eriobotryae, is also main Loquat growth state, and yield accounts for world's Folium Eriobotryae total output
70%.Fractus Eriobotryae is nutritious, sarcocarp soft and succulency, and owing to collection period is short, skin thin inconvenience storage and long-distance transport, fresh fruit is rotten
Rotten degree is serious, causes certain economic loss, the wasting of resources, so the deep processing of Folium Eriobotryae effectively solves this problem.
Folium Eriobotryae processing mainly has fruit juice, preserved fruit, canned food, fruit jam, loquat flower tea product, and loquat leaf extract, Distillate Folium Eriobotryae cough suppressing medicine etc..Really
One of dry always fruit product that people like, uses the dried fruits of traditional method processing, and consumption sugar is many, and sugariness is high, and heat is big, color
Pool is poor, does not the most adapt to food industry low calorie, the development trend of low sugariness..
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits, the weight proportion between each raw material components is: Fractus Eriobotryae 80-120, maize palpus 2-
4, Semen Vitis viniferae 3-6, Semen Maydis 6-10, Semen Armeniacae Amarum 2-5, Fructus Citri Limoniae juice is appropriate, white sugar is appropriate, spinach juice is appropriate.
The preparation method of described Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits, comprises the following steps:
One, take Fractus Eriobotryae, cut away half after cleaning, carry out vacuum microwave drying after enucleation, to moisture at 38wt%-
56wt%, makes fruit softening.
Two, by maize palpus, Semen Vitis viniferae, Semen Maydis, the water of Semen Armeniacae Amarum mixing addition 200-300 times, after big fire is boiled, filter,
To nutritional solution；
Three, the loquat fruit after softening is placed in the colour-keeping liquid mixed by Fructus Citri Limoniae juice and water immersion 3 hours, described color fixative
In liquid, Fructus Citri Limoniae juice is 1:4 with the weight ratio of water；Described colour-keeping liquid is mixed with the spinach juice of 30% white sugar and 5%；
Four, the loquat fruit after color retention is placed in steam after burn 120s, then is placed in nutritional solution and carries out a vacuum
Oozing nutrition to process, vacuum is oozed the detailed process that nutrition processes and is: the initial temperature of nutritional solution is 35-45 DEG C, evacuation 15-
20 minutes is-75--85kPa to vacuum, and then exit 5-10min, then Dipping 1-2 hour, and the temperature of nutritional solution is whole
30-60 DEG C it is maintained at during individual；
Five, vacuum oozes the loquat fruit after nutrition processes first be placed under the constant temperature of 60 DEG C and be dried 4 hours, place into
Carrying out secondary vacuum in nutritional solution and ooze nutrition process, secondary vacuum oozes the detailed process of nutrition process and is: the initial temperature of nutritional solution
Degree is for 40-60 DEG C, and evacuation 15-20 minute is-75--85kPa to vacuum, and then exit 5-10min, then Dipping 1-2
Hour, the temperature of nutritional solution is maintained at 30-70 DEG C during whole；
Six, secondary vacuum oozes the loquat fruit after nutrition processes and is placed under the constant temperature of 60 DEG C and is dried 8 hours, finally ease back,
Classification, it is packaged to be finished product.
The invention have the advantage that the present invention softens Folium Eriobotryae by vacuum microwave drying, owing to microwave makes cell interior fast
Speed heating produces steam and can be bored a hole by Cuticle of cell layer, then the gas in making sarcocarp with the vacuum of barometric gradient for mass transfer force
Body is expelled directly out, and makes the fruit tissue of densification be softened；It is easy to follow-up color fixative and oozes nutrition, it addition, pass through microwave softened
Sarcocarp, it is also possible to play the activity of inactive enzyme, slough astringent taste, increase cell permeability and the effect of suppression g.
In color fixative operation, having citric acid in Fructus Citri Limoniae juice, loquat fruit is soaking through citric acid, has good color fixative and makees
With.Also make the later stage that the color of Fractus Eriobotryae can be made in dry run to keep preferably.The spinach juice added in colour-keeping liquid contains
Oxalic acid, when loquat fruit soaks in colour-keeping liquid, makees owing to oxalic acid treatment can reduce Fractus Eriobotryae superficial cell Lipid peroxidation metabolism
With the injury with active oxygen, thus help the integrity maintaining cell membrane.Color-protecting function is had good facilitation.
The present invention carries out twice vacuum and oozes nutrition and process the Folium Eriobotryae after softened and color retention, accelerates the deep of nutrition
Enter to penetrate into, decrease the time that nutrition is penetrated into.
The Folium Eriobotryae dried fruits delicate mouthfeel that present invention process is prepared, sour and sweet palatability, there is the strong fragrance of Folium Eriobotryae, be as good as
Taste, sugar-free crystallizes, and separates out without juice, free from admixture.Use the raw materials such as maize palpus, Semen Vitis viniferae, Semen Maydis, Semen Armeniacae Amarum so that the Pi made
PAGUO is dry has the health-care effecies such as blood fat reducing.
Detailed description of the invention
A kind of Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits, the weight proportion between each raw material components is: Fractus Eriobotryae 80, maize must 2,
Semen Vitis viniferae 3, Semen Maydis 6, Semen Armeniacae Amarum 2, Fructus Citri Limoniae juice is appropriate, white sugar is appropriate, spinach juice is appropriate.
The preparation method of described Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits, comprises the following steps:
One, take Fractus Eriobotryae, cut away half after cleaning, carry out vacuum microwave drying after enucleation, to moisture at 38wt%wt%, make
Fruit softening.
Two, by maize palpus, Semen Vitis viniferae, Semen Maydis, the water of Semen Armeniacae Amarum mixing addition 200 times, after big fire is boiled, filter, sought
Nutrient solution；
Three, the loquat fruit after softening is placed in the colour-keeping liquid mixed by Fructus Citri Limoniae juice and water immersion 3 hours, described color fixative
In liquid, Fructus Citri Limoniae juice is 1:4 with the weight ratio of water；Described colour-keeping liquid is mixed with the spinach juice of 30% white sugar and 5%；
Four, the loquat fruit after color retention is placed in steam after burn 120s, then is placed in nutritional solution and carries out a vacuum
Oozing nutrition to process, vacuum is oozed the detailed process that nutrition processes and is: the initial temperature of nutritional solution is 35 DEG C, evacuation 15 minutes
Being kPa to vacuum, then exit 5min, then Dipping 1 hour, and the temperature of nutritional solution is maintained at 30 during whole
℃；
Five, vacuum oozes the loquat fruit after nutrition processes first be placed under the constant temperature of 60 DEG C and be dried 4 hours, place into
Carrying out secondary vacuum in nutritional solution and ooze nutrition process, secondary vacuum oozes the detailed process of nutrition process and is: the initial temperature of nutritional solution
Degree is 40 DEG C, and evacuation 15 minutes is kPa to vacuum, and then exit 5min, then Dipping 1 hour, the temperature of nutritional solution
30 DEG C it are maintained at during whole；
Six, secondary vacuum oozes the loquat fruit after nutrition processes and is placed under the constant temperature of 60 DEG C and is dried 8 hours, finally ease back,
Classification, it is packaged to be finished product.
Claims (2)
1. a Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits, it is characterised in that: the weight proportion between each raw material components is: Fractus Eriobotryae
80-120, maize must 2-4, Semen Vitis viniferae 3-6, Semen Maydis 6-10, Semen Armeniacae Amarum 2-5, Fructus Citri Limoniae juice is appropriate, white sugar is appropriate, spinach juice is appropriate.
The preparation method of Semen Vitis viniferae blood fat reducing Folium Eriobotryae dried fruits the most according to claim 1, it is characterised in that: include following step
Rapid:
One, take Fractus Eriobotryae, cut away half after cleaning, carry out vacuum microwave drying after enucleation, to moisture at 38wt%-
56wt%, makes fruit softening；
Two, by maize palpus, Semen Vitis viniferae, Semen Maydis, the water of Semen Armeniacae Amarum mixing addition 200-300 times, after big fire is boiled, filter, sought
Nutrient solution；
Three, the loquat fruit after softening is placed in the colour-keeping liquid mixed by Fructus Citri Limoniae juice and water immersion 3 hours, described color fixative
In liquid, Fructus Citri Limoniae juice is 1:4 with the weight ratio of water；Described colour-keeping liquid is mixed with the spinach juice of 30% white sugar and 5%；
Four, the loquat fruit after color retention is placed in steam after burn 120s, then is placed in nutritional solution and carries out a vacuum
Oozing nutrition to process, vacuum is oozed the detailed process that nutrition processes and is: the initial temperature of nutritional solution is 35-45 DEG C, evacuation 15-
20 minutes is-75--85kPa to vacuum, and then exit 5-10min, then Dipping 1-2 hour, and the temperature of nutritional solution is whole
30-60 DEG C it is maintained at during individual；
Five, vacuum oozes the loquat fruit after nutrition processes first be placed under the constant temperature of 60 DEG C and be dried 4 hours, place into
Carrying out secondary vacuum in nutritional solution and ooze nutrition process, secondary vacuum oozes the detailed process of nutrition process and is: the initial temperature of nutritional solution
Degree is for 40-60 DEG C, and evacuation 15-20 minute is-75--85kPa to vacuum, and then exit 5-10min, then Dipping 1-2
Hour, the temperature of nutritional solution is maintained at 30-70 DEG C during whole；
Six, secondary vacuum oozes the loquat fruit after nutrition processes and is placed under the constant temperature of 60 DEG C and is dried 8 hours, finally ease back,
Classification, it is packaged to be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683343.1A CN106307206A (en) | 2016-08-18 | 2016-08-18 | Grape seed-containing dried loquat fruits with blood fat reducing effect and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683343.1A CN106307206A (en) | 2016-08-18 | 2016-08-18 | Grape seed-containing dried loquat fruits with blood fat reducing effect and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307206A true CN106307206A (en) | 2017-01-11 |
Family
ID=57743294
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610683343.1A Pending CN106307206A (en) | 2016-08-18 | 2016-08-18 | Grape seed-containing dried loquat fruits with blood fat reducing effect and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307206A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955697A (en) * | 2020-09-07 | 2020-11-20 | 绿色田园(衡阳)农业发展有限公司 | Grape seed blood fat reducing dried loquat and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN104982621A (en) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | Heat-clearing lung-moistening sulfur-free dried mango and preparation process thereof |
-
2016
- 2016-08-18 CN CN201610683343.1A patent/CN106307206A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN104982621A (en) * | 2015-06-06 | 2015-10-21 | 芜湖宏洋食品有限公司 | Heat-clearing lung-moistening sulfur-free dried mango and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘新社等: "《果蔬贮藏与加工技术》", 30 April 2014, 中国轻工业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955697A (en) * | 2020-09-07 | 2020-11-20 | 绿色田园(衡阳)农业发展有限公司 | Grape seed blood fat reducing dried loquat and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105176742A (en) | Tea wine | |
| CN103666911A (en) | Myrtle wine | |
| CN105495490A (en) | Whole pitaya utilization high value-added jam and preparation method thereof | |
| CN108606217A (en) | A kind of Rosa roxburghii Tratt composite beverage and preparation method thereof | |
| KR100970342B1 (en) | Citron tea composition and precess | |
| CN110973329A (en) | Processing method of fermented preserved passion fruits | |
| CN106135780A (en) | A kind of Flos Rosae Rugosae Fructus Mori jam and preparation method thereof | |
| KR100815198B1 (en) | The manufacturing method of raw wine containing turnip | |
| CN106262101A (en) | A kind of Radix hemerocalis plicatae improving eyesight Folium Eriobotryae dried fruits and preparation method thereof | |
| CN106307207A (en) | Dried loquat fruits and making method thereof | |
| CN106262086A (en) | A kind of Fructus Crataegi aid digestion Folium Eriobotryae dried fruits and preparation method thereof | |
| CN106306303A (en) | White-radish-containing dried loquat fruit capable of moistening lung and preparation method thereof | |
| CN106307206A (en) | Grape seed-containing dried loquat fruits with blood fat reducing effect and making method thereof | |
| CN105053489A (en) | Mushroom flavored preserved fruits and preparation method thereof | |
| CN105613909A (en) | Candied kiwi fruits | |
| CN108676682A (en) | A kind of preparation method of passion fruit soaking wine | |
| KR20200059901A (en) | manufacturing method of a jujube using lactic acid bacteria | |
| CN106306304A (en) | Papaya-seed-containing dried loquat fruit capable of beautifying face and preparation method thereof | |
| CN106260444A (en) | A kind of Folium Arachidis hypogaeae is calmed the nerves Folium Eriobotryae dried fruits and preparation method thereof | |
| CN107996805A (en) | A kind of preparation process of wax gourd preserved fruit | |
| CN106307217A (en) | Sugarcane-containing dried loquat fruit capable of promoting salivation and preparation method thereof | |
| CN107410646A (en) | A kind of preparation method of auxotype ginger preserved fruit | |
| CN106262102A (en) | A kind of Pelvetia siliquosa Tseng et C. F. Chang lung moistening Folium Eriobotryae dried fruits and preparation method thereof | |
| CN103571678A (en) | Processing method of waxberry grape wine | |
| CN106307208A (en) | Cherry pit dried loquat fruit capable of reducing blood pressure and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170111 |