CN106360182B - Nutritional wheat and jujube sour juice beverage and preparation method thereof - Google Patents

Nutritional wheat and jujube sour juice beverage and preparation method thereof Download PDF

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Publication number
CN106360182B
CN106360182B CN201610803464.5A CN201610803464A CN106360182B CN 106360182 B CN106360182 B CN 106360182B CN 201610803464 A CN201610803464 A CN 201610803464A CN 106360182 B CN106360182 B CN 106360182B
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juice
parts
mass
obtain
min
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CN201610803464.5A
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Chinese (zh)
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CN106360182A (en
Inventor
郭泽峰
吕吉鸿
贺子福
徐峰
高峰
郑晓峰
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杭州千岛湖啤酒有限公司
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Publication of CN106360182A publication Critical patent/CN106360182A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/04Extraction of juices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/42Preservation of non-alcoholic beverages
    • A23L2/44Preservation of non-alcoholic beverages by adding preservatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/52Adding ingredients
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to a nutritional wheat jujube and sour juice beverage and a preparation method thereof, wherein the beverage is mainly prepared from maltodextrin, wheat juice, red jujube juice, dark plum juice, acid pomegranate seed juice, hawthorn juice and white chrysanthemum extract according to the following parts by mass. The beverage does not contain any chemically synthesized food additive and preservative, and has the effects of promoting blood circulation to remove blood stasis, promoting digestion to remove food retention, reducing blood sugar and the like.

Description

Nutritional wheat and jujube sour juice beverage and preparation method thereof

Technical Field

The invention relates to a compound beverage, in particular to a nutritional wheat jujube juice beverage.

Background

Various beverages are more and more in the market at present, consumer reference choices are enriched, the great development of the beverage industry is driven, most of the beverages in the market at present are added with food additives, thickening agents and the like, and some merchants even add preservatives in order to prolong the shelf life.

A beverage containing wheat ingredient has recently appeared in a small number of markets, and its development is in progress. Wherein the wheat seedling (sprout) is rich in cellulose, and can reduce constipation, colitis and gastrointestinal heat after being taken. The patients with slight abnormal functional index can drink the tea frequently. The superoxide dismutase (SOD) as the super antioxidant can help to remove free radicals in a human body and reduce the possibility of cell damage or mutation carcinogenesis.

Disclosure of Invention

The invention provides a beverage containing multiple beneficial components, the beverage is rich in preparation, the defects that the beverage in the prior art is poor in flavor and does not have outstanding beneficial effects on human health are overcome, and the beverage provided by the invention can be drunk for a long time without health damage.

Specifically, the beverage does not contain any chemically synthesized food additive and preservative, the quality-keeping effect is achieved by means of the natural preservative capability of the natural herbaceous plant perilla leaves, the original flavor of the raw materials is guaranteed by the pure natural substances such as the hawthorn, the red dates and the malt, and the beverage has the effects of promoting blood circulation to remove blood stasis, promoting digestion to remove food retention, reducing blood sugar and the like.

A nutritional fructus Hordei vulgaris and fructus Jujubae Sucus Ziziphi Spinosae beverage is prepared from 7 parts by weight of maltodextrin and fructus Hordei vulgaris juice, wherein the mass ratio of maltodextrin to fructus Hordei vulgaris juice is 1: 1-3, 7 parts by weight of fructus Jujubae juice, 2 parts by weight of fructus mume juice, fructus Granati juice and flos Chrysanthemi extract, and 3 parts by weight of fructus crataegi juice.

Preferably, the composition further comprises perilla leaf extract.

Preferably, the folium Perillae extract is used at a concentration of 0.02-0.04 g/ml.

Preferably, the folium Perillae extract is used at a concentration of 0.04 g/ml.

Preferably, the mass ratio of the maltodextrin to the wort is 1: 3.

The invention also provides a preparation method of the beverage, which comprises the following specific steps: (1) removing kernels from hawthorn, mashing tissues, and leaching, wherein the ratio of materials to water is as follows: 1: 7, adding pectinase according to 1.25 per mill of the weight of the weighed hawthorn, leaching for 4 hours, setting the water temperature at 45 ℃, and filtering to obtain hawthorn juice; (2) removing core of fructus Jujubae, mashing tissue, and leaching at water-material ratio of 1: 8 for 45min at 70 deg.C, coarse-filtering, centrifuging at 8000r/min for 10min, and 4 deg.C to obtain fructus Jujubae juice; (3) the preparation process of the wort is as follows: the proportion of malt and water is 1: 7, the temperature is programmed after water is added, and the temperature rise process is as follows: 50 ℃ for 20 min; heating at 2 deg.C/min for 10 min; 30min at 65 ℃; heating at 2 deg.C/min for 5 min; at 70 ℃ for 15min, no color reaction is generated in an iodine test; heating to 76 deg.C, filtering, and boiling the filtered wort for 60 min; filtering to obtain wort; weighing and mixing maltodextrin and wort according to the mass ratio of 1: 1-3, wherein the mass ratio of the maltodextrin to the wort is 7 parts; (4) mashing acid pomegranate seed tissue, and leaching to obtain acid pomegranate seed juice; (5) extracting flos Chrysanthemi in water of 40 deg.C to obtain primary flos Chrysanthemi extract, and boiling the primary flos Chrysanthemi extract for 10min to obtain flos Chrysanthemi extract; (6) mashing mume fructus tissue, and extracting to obtain mume fructus juice. Mixing the hawthorn juice, the jujube juice, the mixture of maltodextrin and wheat juice, the acid pomegranate seed juice, the feverfew extract and the dark plum juice obtained in the steps (1) to (6) according to the mass parts to obtain the beverage.

Preferably, the perilla leaf extract is added at a concentration of 0.04 g/ml.

Preferably, the perilla leaf extract is added at a concentration of 0.04 g/ml.

Preferably, the maltodextrin and the wort are weighed and mixed according to the mass ratio of 1: 3.

The invention applies to the beverage industry by using the herbaceous plant perilla leaf with natural preservative capability, and the natural preservative capability of the perilla leaf is utilized to achieve the shelf life of 18 months without adding any chemical synthetic food additive and preservative.

The beverage provided by the invention is rich in preparation, overcomes the defects that the beverage in the prior art has poor flavor and does not have outstanding beneficial effects on human health, and can be drunk for a long time without health damage.

Specifically, the beverage does not contain any chemically synthesized food additive and preservative, the quality-keeping effect is achieved by means of the natural preservative capability of the natural herbaceous plant perilla leaves, the original flavor of the raw materials is guaranteed by the pure natural substances such as the hawthorn, the red dates and the malt, and the beverage has the effects of promoting blood circulation to remove blood stasis, promoting digestion to remove food retention, reducing blood sugar and the like.

Detailed Description

The present invention will be described in further detail with reference to specific examples.

Example 1

A preparation method of a nutritional fructus ziziphi spinosae-sour juice beverage is characterized in that the beverage is mainly prepared from 7 parts of maltodextrin and 7 parts of wheat juice according to the mass ratio of 1: 3, 7 parts of fructus ziziphi spinosae juice, 2 parts of fructus ziziphi spinosae juice and white chrysanthemum extract and 3 parts of hawthorn juice. The preparation method comprises the following specific steps: (1) removing kernels from hawthorn, mashing tissues, and leaching, wherein the ratio of materials to water is as follows: 1: 7, adding pectinase according to 1.25 per mill of the weight of the weighed hawthorn, leaching for 4 hours, setting the water temperature at 45 ℃, and filtering to obtain hawthorn juice; (2) removing core of fructus Jujubae, mashing tissue, and leaching at water-material ratio of 1: 8 for 45min at 70 deg.C, coarse-filtering, centrifuging at 8000r/min for 10min, and 4 deg.C to obtain fructus Jujubae juice; (3) the preparation process of the wort is as follows: the proportion of malt and water is 1: 7, the temperature is programmed after water is added, and the temperature rise process is as follows: 50 ℃ for 20 min; heating at 2 deg.C/min for 10 min; 30min at 65 ℃; heating at 2 deg.C/min for 5 min; at 70 ℃ for 15min, no color reaction is generated in an iodine test; heating to 76 deg.C, filtering, and boiling the filtered wort for 60 min; filtering to obtain wort; weighing and mixing maltodextrin and wort according to the mass ratio of 1: 1-3, wherein the mass ratio of the maltodextrin to the wort is 7 parts; (4) mashing acid pomegranate seed tissue, and leaching to obtain acid pomegranate seed juice; (5) extracting flos Chrysanthemi in water of 40 deg.C to obtain primary flos Chrysanthemi extract, and boiling the primary flos Chrysanthemi extract for 10min to obtain flos Chrysanthemi extract; (6) mashing mume fructus tissue, and leaching to obtain mume fructus juice; mixing the hawthorn juice, the jujube juice, the mixture of maltodextrin and wheat juice, the acid pomegranate seed juice, the feverfew extract and the dark plum juice obtained in the steps (1) to (6), adding the perilla leaf extract with the concentration of 0.02g/ml, and preparing the nutritional wheat jujube acid juice beverage according to the mass parts.

Example 2

A preparation method of a nutritional fructus ziziphi spinosae-sour juice beverage is characterized in that the beverage is mainly prepared from 7 parts of maltodextrin and 7 parts of wheat juice according to the mass ratio of 1: 3, 7 parts of fructus ziziphi spinosae juice, 2 parts of fructus ziziphi spinosae juice and white chrysanthemum extract and 3 parts of hawthorn juice. The preparation method comprises the following specific steps: (1) removing kernels from hawthorn, mashing tissues, and leaching, wherein the ratio of materials to water is as follows: 1: 7, adding pectinase according to 1.25 per mill of the weight of the weighed hawthorn, leaching for 4 hours, setting the water temperature at 45 ℃, and filtering to obtain hawthorn juice; (2) removing core of fructus Jujubae, mashing tissue, and leaching at water-material ratio of 1: 8 for 45min at 70 deg.C, coarse-filtering, centrifuging at 8000r/min for 10min, and 4 deg.C to obtain fructus Jujubae juice; (3) the preparation process of the wort is as follows: the proportion of malt and water is 1: 7, the temperature is programmed after water is added, and the temperature rise process is as follows: 50 ℃ for 20 min; heating at 2 deg.C/min for 10 min; 30min at 65 ℃; heating at 2 deg.C/min for 5 min; at 70 ℃ for 15min, no color reaction is generated in an iodine test; heating to 76 deg.C, filtering, and boiling the filtered wort for 60 min; filtering to obtain wort; weighing and mixing maltodextrin and wort according to the mass ratio of 1: 1-3, wherein the mass ratio of the maltodextrin to the wort is 7 parts; (4) mashing acid pomegranate seed tissue, and leaching to obtain acid pomegranate seed juice; (5) extracting flos Chrysanthemi in water of 40 deg.C to obtain primary flos Chrysanthemi extract, and boiling the primary flos Chrysanthemi extract for 10min to obtain flos Chrysanthemi extract; (6) mashing mume fructus tissue, and leaching to obtain mume fructus juice; mixing the hawthorn juice, the jujube juice, the mixture of maltodextrin and wheat juice, the acid pomegranate seed juice, the feverfew extract and the dark plum juice obtained in the steps (1) to (6), adding the perilla leaf extract with the concentration of 0.04g/ml, and preparing the nutritional wheat jujube acid juice beverage according to the mass parts.

The invention takes the wort, especially the extracted germ wort, as the component, which not only can improve the taste of the health care beverage wort, but also can expand the nutrient content of the product. The drinks obtained in examples 1-2 have been tested for good mouthfeel and nutritional benefits.

The invention applies to the beverage industry by using the herbaceous plant perilla leaf with natural preservative capability, and the natural preservative capability of the perilla leaf is utilized to achieve the shelf life of 18 months without adding any chemical synthetic food additive and preservative.

The beverage has the advantages that no chemical synthetic food additive and preservative are added, the quality-guaranteeing effect is achieved by means of the natural preservative capability of the natural herbaceous plant perilla leaves, the original flavor of the raw materials is guaranteed by the aid of pure natural substances such as the hawthorn, the red dates and the malt, and the beverage has the effects of promoting blood circulation to remove blood stasis, promoting digestion to remove food retention, reducing blood sugar and the like.

The beverage is rich in protein, fat, functional polysaccharide carotene, B cluster vitamins, vitamin C, vitamin P, calcium, phosphorus, iron and magnesium, can enhance muscle strength, eliminate fatigue, dilate blood vessels, increase myocardial contractility and improve myocardial nutrition, and has good effect on preventing cardiovascular system diseases.

The beverage is filled into a glass bottle or a pop can and immediately sealed, and the vacuum degree during canning is required to reach 0.35 MPa. After cooling, sticking a packaging trademark, putting into a packaging box, and then sending into a warehouse for storage.

The present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (4)

1. The preparation method of the nutritional wheat-jujube sour juice beverage is characterized in that the nutritional wheat-jujube sour juice beverage is mainly prepared from 7 parts by mass of maltodextrin, 7 parts by mass of wheat juice, 7 parts by mass of red jujube juice, 7 parts by mass of dark plum juice, 7 parts by mass of pomegranate seed juice, 7 parts by mass of hawthorn juice and 7 parts by mass of white chrysanthemum extract, wherein the mass ratio of the maltodextrin to the wheat juice is 1: 3, 7 parts of red date juice, 2 parts of dark plum juice, pomegranate seed juice and white chrysanthemum extract and 3 parts of hawthorn juice; the preparation method comprises the following steps:
(1) removing kernels from hawthorn, mashing tissues, and leaching, wherein the ratio of materials to water is as follows: 1: 7, adding pectinase according to 1.25 per mill of the weight of the weighed hawthorn, leaching for 4 hours, setting the water temperature at 45 ℃, and filtering to obtain hawthorn juice;
(2) removing core of fructus Jujubae, mashing tissue, and leaching at water-material ratio of 1: 8 for 45min at 70 deg.C, coarse-filtering, centrifuging at 8000r/min for 10min, and 4 deg.C to obtain fructus Jujubae juice;
(3) the preparation process of the wort is as follows: the proportion of malt and water is 1: 7, the temperature is programmed after water is added, and the temperature rise process is as follows: 50 ℃ for 20 min; heating at 2 deg.C/min for 10 min; 30min at 65 ℃; heating at 2 deg.C/min for 5 min; at 70 ℃ for 15min, no color reaction is generated in an iodine test; heating to 76 deg.C, filtering, and boiling the filtered wort for 60 min; filtering to obtain wort; mixing maltodextrin and wort according to a mass ratio of 1: 1-3, wherein the maltodextrin and the wort account for 7 parts;
(4) mashing acid pomegranate seed tissue, and leaching to obtain acid pomegranate seed juice;
(5) extracting flos Chrysanthemi in water of 40 deg.C to obtain primary flos Chrysanthemi extract, and boiling the primary flos Chrysanthemi extract for 10min to obtain flos Chrysanthemi extract;
(6) mashing mume fructus tissue, and leaching to obtain mume fructus juice;
(7) mixing the hawthorn juice, the jujube juice, the mixture of maltodextrin and wheat juice, the acid pomegranate seed juice, the feverfew extract and the dark plum juice obtained in the steps (1) to (6) according to the mass parts to obtain the beverage.
2. The method according to claim 1, further comprising a perilla leaf extract.
3. The method of claim 2, wherein the perilla leaf extract is used at a concentration of 0.02 to 0.04 g/ml.
4. The method according to claim 3, wherein the perilla leaf extract is used at a concentration of 0.04 g/ml.
CN201610803464.5A 2016-08-31 2016-08-31 Nutritional wheat and jujube sour juice beverage and preparation method thereof CN106360182B (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101611909A (en) * 2009-05-05 2009-12-30 潘泰安 Full nutrient Chinese wolfberry health-care fruit juice and production method thereof
CN102715618A (en) * 2012-07-10 2012-10-10 王靖 Lily and polygonatum beverage and preparation method thereof
CN102987472A (en) * 2012-02-15 2013-03-27 江南大学 Wheat and red jujube juice beverage and preparation method thereof
CN103126032A (en) * 2011-11-22 2013-06-05 三得利控股株式会社 Non-alcoholic beer with improved aftertaste
CN103126030A (en) * 2011-11-22 2013-06-05 三得利控股株式会社 Non-alcoholic beer-flavored beverage with tangy taste
CN103653155A (en) * 2012-09-15 2014-03-26 曾树兰 Production method of sunstroke-proof beverage
CN203916241U (en) * 2014-06-10 2014-11-05 天津汉邦科技发展有限公司 A kind of wheat juice drink high efficiency particulate air filter
CN203923152U (en) * 2014-06-10 2014-11-05 天津汉邦科技发展有限公司 A kind of wheat juice drink saccharification boiling tank

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101611909A (en) * 2009-05-05 2009-12-30 潘泰安 Full nutrient Chinese wolfberry health-care fruit juice and production method thereof
CN103126032A (en) * 2011-11-22 2013-06-05 三得利控股株式会社 Non-alcoholic beer with improved aftertaste
CN103126030A (en) * 2011-11-22 2013-06-05 三得利控股株式会社 Non-alcoholic beer-flavored beverage with tangy taste
CN102987472A (en) * 2012-02-15 2013-03-27 江南大学 Wheat and red jujube juice beverage and preparation method thereof
CN102715618A (en) * 2012-07-10 2012-10-10 王靖 Lily and polygonatum beverage and preparation method thereof
CN103653155A (en) * 2012-09-15 2014-03-26 曾树兰 Production method of sunstroke-proof beverage
CN203916241U (en) * 2014-06-10 2014-11-05 天津汉邦科技发展有限公司 A kind of wheat juice drink high efficiency particulate air filter
CN203923152U (en) * 2014-06-10 2014-11-05 天津汉邦科技发展有限公司 A kind of wheat juice drink saccharification boiling tank

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