CN106509332B - A kind of preparation method of the soft gel of sillver carp proteins - Google Patents
A kind of preparation method of the soft gel of sillver carp proteins Download PDFInfo
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- CN106509332B CN106509332B CN201611190863.5A CN201611190863A CN106509332B CN 106509332 B CN106509332 B CN 106509332B CN 201611190863 A CN201611190863 A CN 201611190863A CN 106509332 B CN106509332 B CN 106509332B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 52
- 101150014408 MINDY3 gene Proteins 0.000 title claims abstract description 31
- 101100005010 Mus musculus Ca8 gene Proteins 0.000 title claims abstract description 31
- 101150111716 ankrd1 gene Proteins 0.000 title claims abstract description 31
- 241000251468 Actinopterygii Species 0.000 claims abstract description 42
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 claims abstract description 35
- 239000004472 Lysine Substances 0.000 claims abstract description 35
- 238000000605 extraction Methods 0.000 claims description 30
- 238000004140 cleaning Methods 0.000 claims description 29
- 238000010438 heat treatment Methods 0.000 claims description 11
- 241000252233 Cyprinus carpio Species 0.000 claims description 10
- 239000003153 chemical reaction reagent Substances 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000005457 ice water Substances 0.000 claims description 2
- 238000012360 testing method Methods 0.000 abstract description 20
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 239000012496 blank sample Substances 0.000 abstract description 2
- 238000001514 detection method Methods 0.000 abstract description 2
- 108010028690 Fish Proteins Proteins 0.000 description 59
- 239000000523 sample Substances 0.000 description 44
- 239000000499 gel Substances 0.000 description 40
- 238000004519 manufacturing process Methods 0.000 description 19
- 239000012460 protein solution Substances 0.000 description 19
- 238000005259 measurement Methods 0.000 description 18
- 239000000243 solution Substances 0.000 description 11
- 238000001816 cooling Methods 0.000 description 9
- 235000013305 food Nutrition 0.000 description 9
- 230000000704 physical effect Effects 0.000 description 9
- 238000012545 processing Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 239000000284 extract Substances 0.000 description 8
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 2
- TWRXJAOTZQYOKJ-UHFFFAOYSA-L Magnesium chloride Chemical compound [Mg+2].[Cl-].[Cl-] TWRXJAOTZQYOKJ-UHFFFAOYSA-L 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 229910001629 magnesium chloride Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/04—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from fish or other sea animals
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation methods of the soft gel of sillver carp proteins, are related to aquatic products quality-improving technical field.Using the size of Fracture Force as the standard for judging gel strength, according to the variation of sillver carp proteins gel strength caused by addition lysine, result be will test compared with blank sample detection data, whether it is soft gel to evaluate the sillver carp proteins gel of addition lysine, prepares the high protein suitable for special populations such as the elderly, patients, high nutrition, the easily edible soft gel product of the flesh of fish.
Description
Technical field
The present invention relates to aquatic products quality-improving technical field more particularly to the soft gel systems of high-quality silver carp high concentration albumen
The production of product.
Background technique
Fish product mouthfeel is soft, easy to digest, full of nutrition, and has many dietotherapy effects, by the majority of consumers blueness
It looks at.But since general minced fillet gellike product belongs to high salt product, the consumption main force is vast young consumers, higher to contain
Salt amount and stronger elasticity, chewiness are difficult to be suitble to the special populations such as the elderly, patient edible.Many Zhou Suozhi, minced fillet albumen system
The preparation of product is to form gel by thermal induction method after fish protein salt is molten, can be because of if reducing the salinity in product
Fish protein it is insoluble without will form gel.Therefore the less salt gel of high concentration albumen then needs to pass through addition in order to obtain
Different additive is to improve the solubility of albumen.Research focuses primarily upon CaCl at present2、MgCl2, phosphate etc. is to fish protein
The influence of physicochemical property, and research and application that amino acid influences sillver carp proteins Gelatin Quality then have not been reported.The present invention
By the angle changing incision of the fish protein gelling value performance caused by the lysine, objectively commented according to the size of gel strength
Influence of the valence lysine to fish protein Gelatin Quality, the preparation for the soft gel of the flesh of fish provides feasible theoretical foundation, by this
Method can obtain high protein, high nutrition, the easily edible soft gel product of the flesh of fish, meet in the special groups such as patient, the elderly
Demand.
Summary of the invention
The angle changing incision of present invention fish protein gelling value performance caused by the lysine, according to gel strength
Size objectively evaluate influence of the lysine to fish protein Gelatin Quality.
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
Refrigerated centrifuge is carried out, fish protein solution is finally obtained, places it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 1~50mM.The each sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, it is placed in 4 DEG C of refrigerators
12h, it is spare；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) finally using the size of Fracture Force as the standard for judging gelling value performance, it is solidifying that sillver carp proteins are evaluated with this
The intensity size of glue, according to testing result compared with blank sample detection data, to evaluate the silver carp meat of addition lysine
Whether protein gel is soft gel.
The step of wherein described (3) specific progress as steps described below: the fish protein solution after extraction is dispensed into 15
In a small beaker, every three are one group, while lysine are added, so that final concentration of 1~50mM of lysine.By above-mentioned preparation
Each sample carry out two-period form heating (first 60min is heated at 40 DEG C, then heat 30min at 90 DEG C), be then placed in ice water
In cool down rapidly, place 12h in 4 DEG C of refrigerators, it is spare.
This method is as the result is shown: with not plus compared with the fresh fish protein of lysine, when lysine additive amount 1mM~
When changing between 50mM, different degrees of change occurs for gel strength.This may be because after addition lysine, on the one hand, band
The lysine of positive electricity can in conjunction with electronegative fish protein, thus make the chance be combineding with each other between fish protein reduce,
The aggregation of fish protein is inhibited to a certain extent；On the other hand, after adding lysine, the pH value of solution be increased, and make
The electrostatic repulsion enhancing between fish protein is obtained, this can also inhibit albumen to assemble, so that finally formed gel strength subtracts
It is weak.Since the additive amount of lysine is different, lysine is different from the change degree of the combination degree of fish protein and solution ph,
So that the gel strength measured is also different under different lysine additive amounts.
Specific embodiment
Comparative example:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: the fish protein solution of extraction is subjected to two-period form heating, then rapidly
It is cooling, 12h is placed in 4 DEG C of refrigerators, it is spare；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 52.7 ± 1.13g, and gel strength is stronger.
Embodiment 1:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 1mM.The sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, 12h is placed in 4 DEG C of refrigerators, it is standby
With；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 19.6 ± 0.72g, and gel strength weakens compared with comparative example conspicuousness.
Embodiment 2:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 5mM.The sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, 12h is placed in 4 DEG C of refrigerators, it is standby
With；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 17.5 ± 0.62g, and gel strength weakens compared with comparative example conspicuousness.
Embodiment 3:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 10mM.The sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, 12h is placed in 4 DEG C of refrigerators,
It is spare；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 15.1 ± 0.87g, and gel strength weakens compared with comparative example conspicuousness.
Embodiment 4:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 20mM.The sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, 12h is placed in 4 DEG C of refrigerators,
It is spare；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 18.9 ± 1.13g, and gel strength weakens compared with comparative example conspicuousness.
Embodiment 5:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 30mM.The sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, 12h is placed in 4 DEG C of refrigerators,
It is spare；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 16.1 ± 0.55g, and gel strength weakens compared with comparative example conspicuousness.
Embodiment 6:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 40mM.The sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, 12h is placed in 4 DEG C of refrigerators,
It is spare；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 17.3 ± 1.04g, and gel strength weakens compared with comparative example conspicuousness.
Embodiment 7:
The present invention include the flesh of fish cleaning, peeling, the extraction of fish protein, the measurement of protein content and the preparation of sample,
The programs such as texture properties measurement, data processing, specific production technology are as follows:
A kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of fish protein: corresponding solution and reagent are sequentially added as required into the back flesh of fish of minced fillet shape
It extracts, finally obtains fish protein solution, place it in 4 DEG C of refrigerators, it is spare；
(3) preparation of fish protein gel sample: lysine is added into the fish protein solution of extraction, so that lysine
Concentration be 50mM.The sample of above-mentioned preparation is subjected to two-period form heating, it is then cooling rapidly, 12h is placed in 4 DEG C of refrigerators,
It is spare；
(4) texture properties measure: instrument is the production of Britain Stable Micro Systems company
TA.XT.Plus physical properties of food instrument chooses P/0.5 cylinder probe, carries out pressure testing, and it is 1.5mm/s that preparation speed, which is arranged,；It surveys
Examination speed is 1.0mm/s；After degree of testing the speed be 1.0mm/s；Distance is 4mm；Trigger force is 4g.Fracture Force (g) after recording compressed；
(5) after measured, the Fracture Force of this group of sample is 16.2 ± 1.01g, and gel strength weakens compared with comparative example conspicuousness.
Claims (1)
1. a kind of preparation method of the soft gel of sillver carp proteins, it is characterised in that carry out as steps described below:
(1) cleaning, peeling of the flesh of fish: variegated carp is rinsed well with clear water, chooses the back flesh of fish, cleaning, peeling；
(2) extraction of sillver carp proteins: sequentially added as required into the back flesh of fish of minced fillet shape corresponding solution and
Reagent carries out refrigerated centrifuge, finally obtains sillver carp proteins solution, places it in 4 DEG C of refrigerators, spare；
(3) preparation of sillver carp proteins gel sample: lysine is added into the sillver carp proteins solution of extraction, is made
The concentration for obtaining lysine is 1 ~ 50 mM, carries out two-period form heating, is then placed in ice water and cools down rapidly, in 4 DEG C of refrigerators
Place 12h；
The two-period form is heated to be first heats 60min at 40 DEG C, then heats 30min at 90 DEG C.
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| CN109673811A (en) * | 2019-01-16 | 2019-04-26 | 江苏大学 | A kind of method that high concentration myosin maintains liquid at high temperature |
| CN113598331A (en) * | 2021-07-15 | 2021-11-05 | 江苏大学 | Method for preparing snakehead-basic tail shrimp paste product |
| CN115152980A (en) * | 2022-07-29 | 2022-10-11 | 陕西科技大学 | Meat protein jelly and preparation method thereof |
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| Combined Effect of High Hydrostatic Pressure and Lysine or Cystine Addition in Low-Grade Surimi Gelation with Low Salt Content;Deysi Cando et al.;《Food Bioprocess Technol》;20160416(第9期);Materials and Methods，Mechanical Properties段，Fig2，Table2，conclusion * |
| 秘鲁鱿鱼肌原纤维蛋白提取和加热条件对其凝胶特性的影响;周逸等;《食品科学》;20131231;第34卷(第14期);第127页1.3.2-1.3.4节，第130页结论部分 * |
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Inventor after: Yuan Li Inventor after: Shi Tong Inventor after: Gao Ruichang Inventor after: Wang Yanmin Inventor after: Zhao Mengqin Inventor before: Gao Ruichang Inventor before: Shi Tong Inventor before: Yuan Li Inventor before: Wang Yanmin Inventor before: Zhao Mengqin |