CN106538943A - A kind of nutrient rice rich in tea polyphenols and manufacture method - Google Patents
A kind of nutrient rice rich in tea polyphenols and manufacture method Download PDFInfo
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- CN106538943A CN106538943A CN201710056627.2A CN201710056627A CN106538943A CN 106538943 A CN106538943 A CN 106538943A CN 201710056627 A CN201710056627 A CN 201710056627A CN 106538943 A CN106538943 A CN 106538943A
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- rice
- tea polyphenols
- testa oryzae
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
- A23B9/26—Organic compounds; Microorganisms; Enzymes
Abstract
The invention discloses a kind of nutrient rice rich in tea polyphenols and manufacture method.Formula rich in tea polyphenols nutrient rice includes rice, Testa oryzae oil and the Natural antioxidant.Its manufacture method is processed so that second polishing and immersion oil are carried out to rice added with the Testa oryzae oil of the tea polyphenols and Vitamin E of natural extract, make rice it is smooth it is bright, glittering and translucent, give off a strong fragrance, and greatly enhance the nutritional labeling and oxidation resistance of rice, substantially improve the organoleptic quality and nutritional quality of rice.The inventive method is simple to operate, and economical, effective.The rice as obtained in the inventive method is glittering and translucent, nutritious, resistance to oxidation strong, long shelf-life.
Description
Technical field
The invention belongs to field of food, and in particular to a kind of nutrient rice rich in tea polyphenols and manufacture method.
Background technology
Oryza sativa L. originates in China, and in addition to the Antarctic Continent, there is growth in most of place, is one of world's staple food crop.Greatly
Rice is Oryza glutinosa finished product made by Jing after the operations such as cleaning, rice huller paddy, husk rice, polishing, packaging.The vitamin of rice 60% -70%,
Mineral and a large amount of essential amino acids are all accumulated in outer tissue, and most of nutritional labeling is in process all with shell
It is removed with endosperm, remaining mainly carbohydrate and partially protein.
Testa oryzae is the Main By product in paddy processing, the main peel for including Oryza glutinosa, plant skin, perisperm, aleurone and
Embryo etc..Research both domestic and external and data show, rich in various nutrients and biological active substanceies in Testa oryzae, with higher nutrition
And economic worth.Testa oryzae oil is a kind of Rice oil that Testa oryzae is produced through squeezing or leaching, and which is rich in Oleic acid, linoleic acid, paddy
The nutritional labeling such as dimension element, Vitamin E, sitosterol and other plant sterols, with the cholesterol in removing blood, reduction blood fat,
The several functions such as blood circulation promoting and growth in humans's development, endocrine regulation and vegetative nerve.In addition, Testa oryzae oil also has spy
Different aromatic odor, containing a large amount of Natural antioxidant compositions, with high temperature resistant, extends Food Shelf-life and raising food stability
Effect.
Tea polyphenols are the general names of Polyphenols of Tea, including flavanol compound, anthocyanin class, flavonoid, flavonols
With phenolic acids etc., predominantly catechin accounts for 60～80%.Tea polyphenols are the good Natural antioxidant and antibacterial, to freedom
Base has strong Scavenging activity, many with anticancer, antioxidation, antithrombotic, anti-aging, radioprotective, anti-caries, antibacterial and aid digestion etc.
Plant effect.Tea polyphenols are extensively applied in food production, can protect pigment and vitamin in food etc., make food when longer
It is interior to keep original color and trophic level, can effectively prevent food from fading, aoxidize and corrupt, and abnormal flavour can be eliminated.
The nutritive value of rice how is improved, demand of the people in edible rice to nutrient is met, is current rice
The problem of manufacture field concern.Research of the countries in the world to nutrient enhancing rice is a lot, mainly has seed technology for premixing, powder pre-
Hybrid technique, artificial intensified rice technique, the directly pre- steaming method technique of acid, leaching suction technique and coating process etc..But, rice on market
It is oxidizable it is rotten, the shelf-life is short, be difficult to store, and remains current problem demanding prompt solution.
The content of the invention
The purpose of the present invention is to overcome above-mentioned weak point to provide the antioxygen that a kind of utilization Natural antioxidant strengthens rice
The nutrient rice rich in tea polyphenols for change power, extending the shelf life.And, it is simple to operate, it is economical, effective.
The purpose of the present invention is achieved in the following ways：
A kind of nutrient rice rich in tea polyphenols, the nutrient rice with rice, Testa oryzae oil, the Natural antioxidant as raw material,
Wherein, the Natural antioxidant is 1000 for the part by weight of tea polyphenols and Vitamin E, rice and Testa oryzae oil:0.5～3, tea polyphenols
Account for the 3%～8% and 0.5%～3% of Testa oryzae weight of oil with Vitamin E respectively.
Tea polyphenols are preferably present with tea polyphenol-palmitate form.
Described rice is that peeling brown rice sequentially passes through water and Testa oryzae oil is polished using water and Testa oryzae oil as polishing agent
The rice for obtaining, wherein, add tea polyphenols and Vitamin E in Testa oryzae oil, content is respectively 3%～8% He of Testa oryzae oil weight
0.5%～3%.
The consumption of the polishing agent water is that 6～9g/kg removes the peel brown rice, and polishing agent Testa oryzae oil consumption is gone for 0.5～1.5g/kg
Skin brown rice.
The above-mentioned manufacture method rich in tea polyphenols nutrient rice is comprised the following steps：
1) Oryza glutinosa Jing remove impurity, go stone, magnetic separation, rice huller paddy shell, the rough isolated brown rice of paddy, the brown rice Jing for obtaining is milled,
Cross classifying screen and cool rice obtains removing the peel brown rice；
2) first it is polished to removing the peel brown rice as polishing agent with water, then second throwing is carried out to which by polishing agent of Testa oryzae oil
Light obtains rice；
3) to Testa oryzae oil being added in the rice of second polishing, being stirred, leaching is stood at lucifuge, 15 DEG C～20 DEG C
Oil, while carrying out ultrasonic Treatment, during immersion oil, Testa oryzae oil consumption is 0.5～3g/kg rice, adds tea polyphenols and dimension in Testa oryzae oil
Raw element E, content are respectively the 3%～8% and 0.5%～3% of Testa oryzae oil weight.
The rough separation of the paddy is that, in order to reach net brown rice requirement, crossing classifying screen is cracked rice, breaks rice to remove.
Described milling preferably uses 4 road abrasive type rice whitening machines and carries out light grinding and grinding.Light stone roller is carried out using 4 road abrasive type rice whitening machines many
Mill can be reduced cracks rice, guarantees precision of rice, improves rice milling yield, can also reduce temperature during husk rice.
The brown rice mills, be classified after cool rice to 20 DEG C～25 DEG C.Further can avoid high temperature cause rice oxidation and
Surface microorganism grows.
The consumption of the polishing agent water is preferably 6～9g/kg peeling brown rice, and it is rough that polishing agent water consumption does not reach removal very little
The effect of the coarse epidermis of rice, while making polish temperature higher, consumption raises the water content of rice too much, increases its wind that goes mouldy
Danger.
Polishing agent Testa oryzae oil consumption is preferably 0.5～1.5g/kg peeling brown rice.Polishing Testa oryzae oil consumption very little can not be big
The uniform overlay film in rice surface, does not reach smooth, the bright effect in surface, and the too many surface oil mass of consumption is too high to cause the grain of rice to bond.
Added with tea polyphenols and Vitamin E in the polishing agent Testa oryzae oil, its content is respectively the 3%～8% of Testa oryzae oil weight
With 0.5%～3%.
Second polishing is carried out as polishing agent using Testa oryzae oil and there is advantages below：
1st, not only increase rice nutrition composition, can also increase the fragrance of rice, improve its organoleptic quality.
2nd, rice surface can be made smooth, bright and glossy.
3rd, make rice surface form one layer of oil film, be conducive to the attachment and immersion of oil in later step, be that immersion oil step is done
Good place mat.
Added with tea polyphenols and Vitamin E in the Testa oryzae oil, its content is respectively 3%～8% and 0.5%～3%.It is described
Vitamin E be preferably natural Vitamin E.
The tea polyphenols added in the Testa oryzae oil are present with tea polyphenol-palmitate form, can be improved and be dissolved in oil
Degree, more conducively immerses inside rice.
The immersion oil be in order that tea polyphenols, Vitamin E and Testa oryzae oil can enter rice inside, depth increase rice battalion
Form point.During immersion oil, Testa oryzae oil consumption is 0.5～3g/kg rice.During immersion oil, Testa oryzae oil consumption is very little, it is impossible to make tea polyphenols and dimension
Raw element E enters into rice centre, and consumption causes rice surface oil mass excessive, the grain of rice too much beyond the absorption region of rice
Bonding, affects outward appearance.
In the Testa oryzae oil, tea polyphenols addition is too low, and surface area increase after oil is added to rice does not reach antioxidation effect
Really, while can not immerse to rice centre, content is too high to make rice have bitter taste, affect rice mouthfeel.The Testa oryzae
In oil, content of vitamin E is too low, and surface area increase after oil is added to rice does not reach antioxidant effect, and content is too high may to be made
Adult body chronic poisoning, causes uncomfortable.Add tea polyphenols and Vitamin E in the Testa oryzae oil, can cooperate with increases the anti-of oil
Oxidability, relatively addition one-component, with significant difference, can significantly extend the rice shelf-life, while dramatically increasing rice
Nutritional labeling and functional activity.
Add tea polyphenols and Vitamin E in the Testa oryzae oil, content is 3%～8% and 0.5%～3%, both collaborations and
Preferable antioxidant effect be can reach in this concentration range.
Vitamin E is added in Testa oryzae oil, the oxidation resistance of oil is increased, the oil containing Vitamin E also completely cuts off simultaneously
Contacts of the tea polyphenols with oxygen, further prevent the tea polyphenols to aoxidize.
Tea polyphenols and Vitamin E are first added to into Testa oryzae oil, then again rice are polished and immersion oil is processed, with oil be
Carrier tea polyphenols and Vitamin E preferably can be adhered to and be absorbed by rice, enable tea polyphenols and Vitamin E preferably to immerse rice
It is internal.
After immersion oil, preferred time of repose is 3h～4h, wherein stirring once every half an hour.The ultrasonic Treatment is every
Carry out after secondary stirring.Ultrasonic treatment time is 15min～20min, and power is 100w～200w.Stand and stirring be in order that
Inside Testa oryzae oil, tea polyphenols and Vitamin E immersion rice, it is to avoid in surface oxidation and loss.Carry out ultrasonic Treatment to accelerate
Speed inside Testa oryzae oil immersion rice, reduces the immersion oil time.
Stand under the conditions of lucifuge and 15 DEG C～20 DEG C, tea polyphenols and Vitamin E drop that illumination and high temperature causes can be avoided
Solution, and the oxidation of Testa oryzae oil.
Beneficial effects of the present invention compared with the prior art：
Second polishing is carried out to rice with the Testa oryzae oil added with tea polyphenols and Vitamin E for the inventive method and immersion oil is processed,
Make rice it is smooth it is bright, glittering and translucent, give off a strong fragrance, substantially improve its organoleptic quality；The addition in rice contains tea polyphenols
With the Testa oryzae oil of Vitamin E, reduce the nutrient substance that Oryza glutinosa itself has, considerably increase highed milled rice nutritional labeling and
Functional activity, improves its nutritional quality；Add tea polyphenols and Vitamin E in Testa oryzae oil, enhance the antioxidation energy of rice
Power, while tea polyphenols and Vitamin E preferably can be immersed inside rice by carrier of Testa oryzae oil, is absorbed by rice；Using natural
The antioxidant enhancement resistance to oxidation of rice, extend its shelf-life；The inventive method is simple to operate, and economical, effective.
Specific embodiment
The present invention is described in further detail for the embodiment be given below in conjunction with inventor.
Wherein, tea polyphenols (content >=70%), belongs to fat-soluble tea polyphenol, purchased from the limited public affairs of Xi'an Chang Yue plant chemical industry
Department, natural Vitamin E is purchased from Zhejiang Xinchang pharmaceutical factory of medicine limited company.
Embodiment 1：
Take 48 Oryza glutinosa 100kg of southern Jing, by Oryza glutinosa Jing remove impurity, go stone, magnetic separation, rice huller paddy to shell, obtain brown rice after the rough separation of paddy,
4 road abrasive type rice whitening machines of brown rice Jing are carried out gently grinding many mills, classification is crossed and is screened out and crack rice, break rice, cool rice obtains peeling rough to 20 DEG C
Rice about 90kg.First with water as polishing agent, it is polished to removing the peel brown rice in Deca mode, water consumption is 810g.Then again with rice
Rice oil is that polishing agent carries out second polishing in Deca mode, and Testa oryzae oil consumption is that 135g (adds tea polyphenols and day in Testa oryzae oil
Right Vitamin E, content are respectively 3% and 3%).To in the rice after polishing, add Testa oryzae oil 270g (to add in Testa oryzae oil again
Tea polyphenols and natural Vitamin E, content be respectively 3% and 3%), stir, under the conditions of lucifuge, 15 DEG C～20 DEG C stand
4h, wherein stir once every half an hour, while ultrasonic Treatment 20min is carried out under 100w power.Pass through twice after immersion oil
Color selector carries out color choosing, removes heterochromatic grain, white tiles rice and broken rice.Color blanking miscellaneous meter Jin Hang is vacuum-packed, lucifuge, 0
Store under the conditions of DEG C.
The test index that above-described embodiment is obtained rice is as follows：
1st, organoleptic indicator
Color：White；
Luminosity：It is glittering and translucent, glossy；
Abnormal smells from the patient：Meter Xiang Nong is strongly fragrant；
Outward appearance：The grain of rice is complete.
2. quality index
Crack rice≤2.5%；Imperfect grain≤3.0%；Taste score value >=90%；Impurity maximum limitation≤0.25%；Bran
Powder≤0.25%；Paddy kernel≤4.0%；Moisture≤15%.
Indices meet the standard that national GB1354-2009 specifies.
Embodiment 2：
Take 9108 Oryza glutinosa 200kg of southern Jing, by Oryza glutinosa Jing remove impurity, go stone, magnetic separation, rice huller paddy to shell, obtain rough after the rough separation of paddy
Rice, 4 road abrasive type rice whitening machines of brown rice Jing are carried out gently grinding many mills, are crossed classification and are screened out and crack rice, break rice, and cool rice is gone to 25 DEG C
Skin brown rice about 185kg.First with water as polishing agent, it is polished to removing the peel brown rice in Deca mode, water consumption is 1110g.Then
Second polishing is carried out in Deca mode by polishing agent of Testa oryzae oil again, Testa oryzae oil consumption is that 92.5g (adds tea many in Testa oryzae oil
Phenol and natural Vitamin E, content are respectively 8% and 0.5%).Add Testa oryzae oil 92.5g (rice in the rice after polishing again
Add tea polyphenols and natural Vitamin E in rice oil, content be respectively 8% and 0.5%), stir, lucifuge, 15 DEG C～20
3h is stood under the conditions of DEG C, wherein stir once every half an hour, while ultrasonic Treatment 15min is carried out under 200w power.Leaching
Color choosing is carried out by twice color selector after oil, heterochromatic grain, white tiles rice and broken rice is removed.By color blanking miscellaneous meter Jin Hang vacuum packets
Dress, stores under the conditions of lucifuge, 10 DEG C.
The test index that above-described embodiment is obtained rice is as follows：
1st, organoleptic indicator
Color：White；
Luminosity：It is glittering and translucent, glossy；
Abnormal smells from the patient：Meter Xiang Nong is strongly fragrant；
Outward appearance：The grain of rice is complete.
2. quality index
Crack rice≤2.5%；Imperfect grain≤3.0%；Taste score value >=90%；Impurity maximum limitation≤0.25%；Bran
Powder≤0.25%；Paddy kernel≤4.0%；Moisture≤15%.
Indices meet the standard that national GB1354-2009 specifies.
The effect of the present invention is further illustrated below by way of part test process：
Test example 1：
After contrast is processed with different processing methods, the difference of rice organoleptic quality.
Method (remaining step that Testa oryzae oil polishing and immersion oil are processed is not carried out in 1 method of the embodiment of the present invention and respectively
Suddenly south 46 rice of Jing 1) is processed with embodiment.(1 is compared by meter Shui to the rice after processing and the rice for cooking:1.1 add water steamed rice)
Carry out subjective appreciation.As a result it is as shown in table 1.
Results of sensory evaluation after 1 distinct methods of table processing rice
As seen from the results in Table 1, the rice surface by the processing of 1 method of embodiment is smooth, glossy, delicate fragrance；The rice for cooking
It is glossy it is shinny, give off a strong fragrance, it is smooth in taste, flexible.By its organoleptic quality of rice of 1 method of embodiment processing significantly better than not
Carry out the rice of Testa oryzae oil processing.
Test example 2：
After contrast is processed with different processing methods, the difference of rice nutrition composition.
Method (remaining step that Testa oryzae oil polishing and immersion oil are processed is not carried out in 2 method of the embodiment of the present invention and respectively
Suddenly south 9108 rice of Jing 2) is processed with embodiment.To total polyphenols, catechin, Vitamin E, total unsaturated fatty acidss in rice after processing
The content of acid, Oleic acid, linoleic acid, the black alcohol of plant and oryzanol is measured.
Tea polyphenols are measured with reference to method in GB/T 31740.2-2015；Catechin is with reference in GB/T 8313-2008
Method is measured；Vitamin E is measured with reference to method in GB 5009.82-2003；Total unsaturated fatty acid, Oleic acid, Asia
Oleic acid is measured with reference to method in GB 19112-2003；The black alcohol of plant is surveyed with reference to method in GB/T 25223-2010
It is fixed；Oryzanol reference Liu Lanying etc. (improvement of oryzanol content assaying method, Heilungkiang grain, 2004,06,37-38) it is described
Method is measured.As a result it is as shown in table 2.
Nutrient component determining after 2 distinct methods of table processing rice
As seen from the results in Table 2, the rice processed by 2 method of embodiment, its nutrient composition content significantly greater than do not carry out rice
The rice of rice oil process.
Test example 3：
Whether tea polyphenols and Vitamin E, the difference of processed rice non-oxidizability are added in contrast Testa oryzae oil.
It is not added with the side of tea polyphenols, Vitamin E respectively with 1 method of the embodiment of the present invention and polishing and during immersion oil in Testa oryzae oil
Method (remaining step is with embodiment 1) processes 5 constant virtues rice.Non-oxidizability measure is carried out to the rice after processing.
Assay method：The rice for processing is placed in 35 DEG C of incubators, air is exposed to, and once its mistake is determined every 24h
Oxidation number.(improvement of acid value and determination method of peroxide value in instant nut food, modern times are pre- with reference to Song Jinhua for the measure of peroxide value
Anti- medical science, 2006,33,578-579) methods described.
As shown in Table 3, there is preferable non-oxidizability according to rice obtained by 1 method of embodiment, and by being not added with tea polyphenols
The rice processed with the Testa oryzae oil of Vitamin E is easier to be oxidized.
The measure of non-oxidizability after 3 different Testa oryzae oil processing rice of table
Claims (10)
1. a kind of nutrient rice rich in tea polyphenols, it is characterised in that the nutrient rice is with rice, Testa oryzae oil, the Natural antioxidant
For raw material, wherein, it is 1000 that the Natural antioxidant is the part by weight of tea polyphenols and Vitamin E, rice and Testa oryzae oil:0.5～
3, tea polyphenols and Vitamin E account for the 3%～8% and 0.5%～3% of Testa oryzae weight of oil respectively.
2. the nutrient rice rich in tea polyphenols according to claim 1, it is characterised in that described rice is Yi Shui and rice
, respectively as polishing agent, peeling brown rice sequentially passes through water and Testa oryzae oil is polished the rice for obtaining for rice oil, wherein, in Testa oryzae oil
Addition tea polyphenols and Vitamin E, content are respectively the 3%～8% and 0.5%～3% of Testa oryzae oil weight.
3. the nutrient rice rich in tea polyphenols according to claim 2, it is characterised in that the consumption of the polishing agent water is 6
～9g/kg removes the peel brown rice, and polishing agent Testa oryzae oil consumption is that 0.5～1.5g/kg removes the peel brown rice.
4. the manufacture method rich in tea polyphenols nutrient rice described in a kind of claim 1, it is characterised in that the method include with
Lower step：
1) Oryza glutinosa Jing remove impurity, go stone, magnetic separation, rice huller paddy to shell, the rough isolated brown rice of paddy, the brown rice Jing for obtaining is milled, too
Level sieve and cool rice obtain removing the peel brown rice；
2) first it is polished to removing the peel brown rice as polishing agent with water, then which is carried out second polishing by polishing agent of Testa oryzae oil
To rice；
3) to Testa oryzae oil being added in the rice of second polishing, being stirred, immersion oil is stood at lucifuge, 15 DEG C～20 DEG C,
Carry out ultrasonic Treatment simultaneously, Testa oryzae oil consumption is 0.5～3g/kg rice during immersion oil, in Testa oryzae oil, add tea polyphenols and Wei Sheng
Plain E, content are respectively the 3%～8% and 0.5%～3% of Testa oryzae oil weight.
5. the manufacture method rich in tea polyphenols nutrient rice according to claim 4, it is characterised in that described milling is to make
Carry out light stone roller to grind with 4 road abrasive type rice whitening machines more.
6. the manufacture method rich in tea polyphenols nutrient rice according to claim 4, it is characterised in that the brown rice mills,
After classification, cool rice is to 20 DEG C～25 DEG C.
7. the manufacture method rich in tea polyphenols nutrient rice according to claim 4, it is characterised in that the polishing agent water
Consumption be 6～9g/kg remove the peel brown rice, polishing agent Testa oryzae oil consumption be 0.5～1.5g/kg remove the peel brown rice.
8. the manufacture method rich in tea polyphenols nutrient rice according to claim 4, it is characterised in that the polishing agent rice
Added with tea polyphenols and Vitamin E in rice oil, its content is respectively the 3%～8% and 0.5%～3% of Testa oryzae oil weight.
9. the manufacture method rich in tea polyphenols nutrient rice according to claim 4, it is characterised in that the time of repose
For 3h～4h, wherein stirring once every half an hour.
10. the manufacture method rich in tea polyphenols nutrient rice according to claim 4, it is characterised in that at the ultrasound wave
Manage to carry out after stirring every time, ultrasonic time 15min～20min, power 100w～200w.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221946A (en) * | 2018-08-24 | 2019-01-18 | 湖南米珍宝生物高科技有限公司 | A kind of brown rice skin powder extrusion is the preparation method of nutrition addition auxiliary material |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692804A (en) * | 2005-05-19 | 2005-11-09 | 许庆华 | Health-care nutrition non-washing rice, and its prodn. method |
| CN101978868A (en) * | 2010-09-30 | 2011-02-23 | 河南方欣米业集团股份有限公司 | Method for fortifying vitamin in rice |
| CN104687063A (en) * | 2015-03-27 | 2015-06-10 | 北京凯宾鸿生物医药科技有限公司 | Preparation method of nutrition strengthening rice |
-
2017
- 2017-01-25 CN CN201710056627.2A patent/CN106538943A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1692804A (en) * | 2005-05-19 | 2005-11-09 | 许庆华 | Health-care nutrition non-washing rice, and its prodn. method |
| CN101978868A (en) * | 2010-09-30 | 2011-02-23 | 河南方欣米业集团股份有限公司 | Method for fortifying vitamin in rice |
| CN104687063A (en) * | 2015-03-27 | 2015-06-10 | 北京凯宾鸿生物医药科技有限公司 | Preparation method of nutrition strengthening rice |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221946A (en) * | 2018-08-24 | 2019-01-18 | 湖南米珍宝生物高科技有限公司 | A kind of brown rice skin powder extrusion is the preparation method of nutrition addition auxiliary material |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Xianjin Inventor after: Liang Ying Inventor after: Yu Xiangyang Inventor after: Li Yahui Inventor before: Li Yahui Inventor before: Liu Xianjin Inventor before: Liang Ying Inventor before: Yu Xiangyang |
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| CB03 | Change of inventor or designer information | ||
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Application publication date: 20170329 |
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| RJ01 | Rejection of invention patent application after publication |