CN107197909A - A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic - Google Patents
A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic Download PDFInfo
- Publication number
- CN107197909A CN107197909A CN201710485028.2A CN201710485028A CN107197909A CN 107197909 A CN107197909 A CN 107197909A CN 201710485028 A CN201710485028 A CN 201710485028A CN 107197909 A CN107197909 A CN 107197909A
- Authority
- CN
- China
- Prior art keywords
- highland barley
- broad bean
- flour
- dough
- diabetic
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic, the present invention relates to a kind of health food, applied to diabetes health-care food manufacture field.It is characterized in that the product contains by weight：Broad bean flour 30 60, highland barley flour 40 70, vegetable oil 16 20, phosphatidase 0 .6 1, xylitol 03, salt 1 1.8, sodium bicarbonate 0.4 0.6, yeast cake 0.4 0.6, vanillic aldehyde 0 0.04, citric acid 0.0032 0.005；First once adjust powder, one time fermentation by the 50% of broad bean flour and highland barley flour, residue 50% of broad bean flour and highland barley flour is subjected to secondary tune powder again and add remaining above-mentioned raw material, secondary fermentation, be modulated into short, rolling and develop and print shaping, toast and form.
Description
Technical field
The present invention relates to a kind of health food, particularly a kind of broad bean highland barley biscuit for having healthcare function to diabetic
And its production method.
Background technology
Rice, wheat flour, meat, egg, milk are the main sources of people's panning protein, for diabetic,
While intake daily by these food to protein needed for body, blood glucose can be above standard, and this will aggravate patient of diabetes
The state of an illness of person.Qinghai Tick bean protein content reaches the 24-28%, (30-200% lower than other cereal of carbohydrate 35% or so
More than).High protein, low-carb food are the preferable staple food sources of diabetic.Qinghai Hordeum vulgare L beta glucan
Average content is 6.57%, is beta glucan highest crop in wheat crops in the world, beta glucan can be by controlling blood
Sugar prevents and treats diabetes.Broad bean highland barley functional health-care food --- biscuit, can increase protein uptake amount, control blood glucose, be
The preferable functional health-care food of diabetic.In the market there is not yet the functional health that broad bean is combined with highland barley
Food or production method.
The content of the invention
The purpose of the present invention is to overcome the deficiencies in the prior art, can be mass high protein, high beta glucan, low sugar,
And tasty abundant, in good taste broad bean highland barley product and its production method.
The technical scheme is that：It is characterized in the product by weight containing broad bean flour 30-60kg, highland barley and powder
It is 40-70kg, vegetable oil 16-20kg, phosphatidase 0 .6-1kg, xylitol 0-3kg, salt 1-1.8kg, sodium bicarbonate 0.4-0.6kg, fresh
Yeast 0.4-0.6kg, vanillic aldehyde 0-0.04kg, citric acid 0.0032-0.005kg；Its production method is as follows：
(1) the 50% of broad bean flour and highland barley flour is carried out once adjusting powder, one time fermentation；
(2) remaining 50% broad bean flour and highland barley flour are subjected to secondary tune powder, and add remaining above-mentioned raw material, carry out two
Secondary fermentation；
(3) short is modulated, flour 28kg is taken, grease 8kg, salt 2.8kg, uniform stirring is modulated into short；
(4) rolling develops and prints shaping, and the short modulated is mixed into the dough fermented by folding for several times, rolling bag shortcake,
Make dough that there are several layers of uniform short level, thickness about 2.5~3mm dough sheet is made by 10~14 rollings, biscuit is put into
Shaping is developed and printed in machine, is baked to ripe.
Another feature of the present invention is：The production method of the product comprises the following steps that following raw material is by weight：
Step 1: 0.4-0.6kg will be added with after 30 DEG C of warm water fusings in broad bean flour 15-30kg, highland barley flour 20-35kg
Yeast cake, plus 30 DEG C of warm water 40kg are stirred modulation about 4~6 minutes；
Step 2: by the dough modulated at a temperature of 25-32 DEG C, 6 hours of standing are fermented, and drop the pH value of dough
As little as 4.5~5；
Step 3: added in the dough fermented broad bean flour 15-30kg, highland barley flour 20-35kg, vegetable oil 16-20kg,
Phosphatidase 0 .6-1kg, xylitol 0-3kg, salt 1-1.8kg, sodium bicarbonate 0.4-0.6kg, vanillic aldehyde 0-0.04kg, citric acid
0.0032-0.005kg, is stirred modulation 5~7 minutes；
Step 4: by the dough modulated at a temperature of 25-32 DEG C, 4 hours of standing are fermented again；
Step 5: taking flour 28kg, grease 8kg, salt 2.8kg, uniform stirring is modulated into short.
Step 6: the short modulated is put into rolling 10 times in the dough fermented, thickness about 2.5-3mm face is made
Shaping is developed and printed in piece, progress；
Step 7: by rolling develop and print shaping after product be baked to it is ripe；
Step 8: the product cooling after baking is packed to less than 40 DEG C.
Another feature of product of the present invention is that described vegetable oil can be rapeseed oil, peanut oil or palm oil.
Another feature of production method of the present invention is that described vegetable oil can be rapeseed oil, peanut oil or palm oil.
Another feature of production method of the present invention is that described grease can be rapeseed oil, peanut oil or palm oil.
Another feature of product of the present invention is that described grease can be rapeseed oil, peanut oil or palm oil.
Another feature of product of the present invention is that described yeast cake can also be dry ferment, and consumption is 0.5-0.75kg, is used
Method is to be activated with warm water.
Another feature of production method of the present invention is that described yeast cake can also be dry ferment, and consumption is 0.5-
0.75kg, usage is to be activated with warm water.
The present invention has the advantage that and effect：1st, product of the invention and method are using broad bean, highland barley flour mixing system
Into biscuit, it can be reached using broad bean high protein, the speciality of low sugar and using highland barley Beta-dextran by controlling the speciality of blood glucose
To the protein uptake amount for being effectively increased people, Sugar intake amount is reduced, the purpose of blood glucose is controlled.2nd, the present invention processes broad bean highland barley
Into biscuit, suitable instant edible, storage is convenient.3rd, not only suitable diabetes patient is also suitable for commonly product produced by the invention
Crowd eats.
Embodiment
Embodiment 1, the method for the present invention comprise the following steps and (contain product formula)：
(1) 0.5kg yeast cakes after 30 DEG C of warm water fusings, plus 30 DEG C of temperature are added in broad bean flour 25kg, highland barley flour 25kg
Water 40kg is stirred modulation about 4~6 minutes.
(2) it is about 25~29 DEG C in summer by the dough modulated, winter is 6 hours of standing at a temperature of 28~32 DEG C
Fermented.The pH value of dough is set to be reduced to 4.5~5.
(3) added in the dough fermented broad bean flour 25kg, highland barley flour 25kg, salt 1kg, peanut oil 16kg,
Phosphatidase 1 kg, sodium bicarbonate 0.5kg, vanillic aldehyde 0.02kg, citric acid 0.0032kg, are stirred modulation 5~7 minutes.
(4) it is about 25~29 DEG C in summer by the dough modulated, winter is 4 hours of standing at a temperature of 28~32 DEG C
Fermented again.
(5) flour 28kg is taken, grease 8kg, salt 2.8kg, uniform stirring is modulated into short.
(6) short modulated is put into rolling 10 times in the dough fermented, thickness about 2.5~3mm dough sheet is made, enters
Row develops and prints shaping.
(7) rolling is developed and printed into the product after shaping with 250 DEG C of face fire, 250 DEG C of the fire in a stove before fuel is added is toasted 6 minutes.
(8) product cooling after baking is packed to less than 40 DEG C.
Embodiment 2, the method for the present invention comprise the following steps and (contain product formula)：
(1) 0.6kg yeast cakes after 30 DEG C of warm water fusings, plus 30 DEG C of temperature are added in broad bean flour 20kg, highland barley flour 30kg
Water 40kg is stirred modulation about 4~6 minutes.
(2) it is 6 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented.The pH value of dough is set to be reduced to 4.5~5.
(3) broad bean flour 20kg, highland barley flour 30kg, salt 1.6kg, rapeseed oil are added in the dough fermented
16kg, phosphatidase 1 kg, sodium bicarbonate 0.6kg, vanillic aldehyde 0.03kg, citric acid 0.004g, it is stirred modulation 5~7 minutes.
(4) it is 4 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented again.
(5) flour 28kg is taken, grease 8kg, salt 2.8kg, uniform stirring is modulated into short..
(6) short modulated is put into rolling 10 times in the dough fermented, thickness about 2.5~3mm dough sheet is made, enters
Row develops and prints shaping.
(7) rolling is developed and printed into the product after shaping with 300 DEG C of face fire, 250 DEG C of the fire in a stove before fuel is added is toasted 5 minutes.
(8) product cooling after baking is packed to less than 40 DEG C.
Embodiment 3, the method for the present invention comprise the following steps and (contain product formula)：
(1) 0.4kg yeast cakes after 30 DEG C of warm water fusings, plus 30 DEG C of temperature are added in broad bean flour 15kg, highland barley flour 35kg
Water 40kg is stirred modulation about 4~6 minutes.
(2) it is 6 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented.The pH value of dough is set to be reduced to 4.5~5.
(3) broad bean flour 15kg, highland barley flour 35kg, salt 1.8kg, palm oil are added in the dough fermented
16kg, phosphatidase 1 kg, sodium bicarbonate 0.4kg, vanillic aldehyde 0.04kg, citric acid 0.0045kg are stirred modulation 5~7 minutes.
(4) it is 4 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented again.
(5) flour 28kg is taken, grease 8kg, salt 2.8kg, uniform stirring is modulated into short..
(6) short modulated is put into rolling 10 times in the dough fermented, thickness about 2.5~3mm dough sheet is made,
Shaping is developed and printed in progress.
(7) rolling is developed and printed into the product after shaping with 250 DEG C of face fire, 300 DEG C of the fire in a stove before fuel is added is toasted 5 minutes.
(8) product cooling after baking is packed to less than 40 DEG C.
Embodiment 4, the method for the present invention comprise the following steps and (contain product formula)：
(1) 0.5kg dry ferments after 30 DEG C of warm water fusings, plus 30 DEG C of temperature are added in broad bean flour 30kg, highland barley flour 20kg
Water 40kg is stirred modulation about 4~6 minutes.
(2) it is 6 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented.The pH value of dough is set to be reduced to 4.5~5.
(3) broad bean flour 30kg, highland barley flour 20kg, salt 1.6kg, peanut oil are added in the dough fermented
16kg, phosphatidase 1 kg, sodium bicarbonate 0.5kg, vanillic aldehyde 0.03kg, citric acid 0.004kg are stirred modulation 5~7 minutes.
(4) it is 4 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented again.
(5) flour 28kg is taken, grease 8kg, salt 2.8kg, uniform stirring is modulated into short.
(6) short modulated is put into rolling 10 times in the dough fermented, thickness about 2.5~3mm dough sheet is made, enters
Row develops and prints shaping.
(7) rolling is developed and printed into the product after shaping with 300 DEG C of face fire, 300 DEG C of the fire in a stove before fuel is added is toasted 4 minutes.
(8) product cooling after baking is packed to less than 40 DEG C.
Embodiment 5, the method for the present invention comprise the following steps and (contain product formula)：
(1) 0.75kg dry ferments after 30 DEG C of warm water fusings are added in broad bean flour 22.5kg, highland barley flour 27.5kg, plus 30
DEG C warm water 40kg is stirred modulation about 4~6 minutes.
(2) it is 6 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented.The pH value of dough is set to be reduced to 4.5~5.
(3) broad bean flour 22.5kg, highland barley flour 27.5kg, salt 1.6kg, rapeseed oil are added in the dough fermented
20kg, phosphatidase 0 .6kg, xylitol 3kg, sodium bicarbonate 0.4kg, citric acid 0.005kg are stirred modulation 5~7 minutes.
(4) it is 4 hours of standing in 25~29 DEG C of winters at a temperature of 28~32 DEG C to be about in summer by the dough modulated
Fermented again.
(5) flour 28kg is taken, grease 8kg, salt 2.8kg, uniform stirring is modulated into short.
(6) short modulated is put into rolling 10 times in the dough fermented, thickness about 2.5~3mm dough sheet is made, enters
Row develops and prints shaping.
(7) rolling is developed and printed into the product after shaping with 250 DEG C of face fire, 300 DEG C of the fire in a stove before fuel is added is toasted 4 minutes.
(8) product cooling after baking is packed to less than 40 DEG C.
Claims (8)
1. a kind of broad bean highland barley biscuit for having healthcare function to diabetic, it is characterised in that the product contains by weight：
Broad bean flour 30-60kg, highland barley flour 40-70kg, vegetable oil 16-20kg, phosphatidase 0 .6-1kg, xylitol 0-3kg, salt 1-
1.8kg, sodium bicarbonate 0.4-0.6kg, yeast cake 0.4-0.6kg, vanillic aldehyde 0-0.04kg, citric acid 0.0032-0.005kg,
Its production method is as follows：
(1) the 50% of broad bean flour and highland barley flour is carried out once adjusting powder, one time fermentation；
(2) remaining 50% broad bean flour and highland barley flour are subjected to secondary tune powder, and add remaining above-mentioned raw material, carry out two
Secondary fermentation；
(3) short is modulated；
Flour 28kg is taken, grease 8kg, salt 2.8kg, uniform stirring is modulated into short；
(4) rolling develops and prints shaping, and the short modulated is mixed into the dough fermented by folding for several times, rolling bag shortcake,
Make dough that there are several layers of uniform short level, thickness about 2.5~3mm dough sheet is made by 10~14 rollings, biscuit is put into
Shaping is developed and printed in machine, is baked to ripe.
2. a kind of broad bean highland barley biscuit production method for having healthcare function to diabetic, it is characterised in that method of the invention
Comprise the following steps, following raw material is by weight：
Step 1: 0.4-0.6kg will be added with after 30 DEG C of warm water fusings in broad bean flour 15-30kg, highland barley flour 20-35kg
Yeast cake, plus 30 DEG C of warm water 40kg are stirred modulation about 4~6 minutes；
Step 2: by the dough modulated at a temperature of 25-32 DEG C, 6 hours of standing are fermented, and drop the pH value of dough
As little as 4.5~5；
Step 3: added in the dough fermented broad bean flour 15-30kg, highland barley flour 20-35kg, vegetable oil 16-20kg,
Phosphatidase 0 .6-1kg, xylitol 0-3kg, salt 1-1.8kg, sodium bicarbonate 0.4-0.6kg, vanillic aldehyde 0-0.04kg, citric acid
0.0032-0.005kg, is stirred modulation 5~7 minutes；
Step 4: by the dough modulated at a temperature of 25-32 DEG C, 4 hours of standing are fermented again；
Step 5: taking flour 28kg, grease 8kg, salt 2.8kg, uniform stirring is modulated into short；
Step 6: the short modulated is put into rolling 10 times in the dough fermented, thickness about 2.5-3mm dough sheet is made, enters
Row develops and prints shaping；
Step 7: by rolling develop and print shaping after product be baked to it is ripe；
Step 8: the product cooling after baking is packed to less than 40 DEG C.
3. a kind of broad bean highland barley biscuit for having healthcare function to diabetic as claimed in claim 1, it is characterised in that institute
The vegetable oil stated can be rapeseed oil, peanut oil or palm oil.
4. a kind of broad bean highland barley biscuit production method for having healthcare function to diabetic as claimed in claim 2, it is special
Levy and be that described vegetable oil can be rapeseed oil, peanut oil or palm oil.
5. a kind of broad bean highland barley biscuit production method for having healthcare function to diabetic as claimed in claim 2, it is special
Levy and be that described grease can be rapeseed oil, peanut oil or palm oil.
6. a kind of broad bean highland barley biscuit for having healthcare function to diabetic as claimed in claim 1, it is characterised in that institute
The grease stated can be rapeseed oil, peanut oil or palm oil.
7. a kind of broad bean highland barley biscuit for having healthcare function to diabetic as claimed in claim 1, it is characterised in that institute
The yeast cake stated can also be dry ferment, and consumption is 0.5-0.75kg, and usage is to be activated with warm water.
8. a kind of broad bean highland barley biscuit production method for having healthcare function to diabetic as claimed in claim 2, it is special
Levy and be that described yeast cake can also be dry ferment, consumption is 0.5-0.75kg, and usage is to be activated with warm water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710485028.2A CN107197909A (en) | 2017-06-23 | 2017-06-23 | A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710485028.2A CN107197909A (en) | 2017-06-23 | 2017-06-23 | A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107197909A true CN107197909A (en) | 2017-09-26 |
Family
ID=59907796
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710485028.2A Withdrawn CN107197909A (en) | 2017-06-23 | 2017-06-23 | A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107197909A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927096A (en) * | 2018-01-23 | 2018-04-20 | 思朗食品（淮北）有限公司 | Biscuit of hypoglycemia generation value that suitable diabetic population is eaten and preparation method thereof |
| CN108378099A (en) * | 2018-04-02 | 2018-08-10 | 洛阳理工学院 | A kind of wheat embryo Pleurotus eryngii biscuit and preparation method thereof |
-
2017
- 2017-06-23 CN CN201710485028.2A patent/CN107197909A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927096A (en) * | 2018-01-23 | 2018-04-20 | 思朗食品（淮北）有限公司 | Biscuit of hypoglycemia generation value that suitable diabetic population is eaten and preparation method thereof |
| CN108378099A (en) * | 2018-04-02 | 2018-08-10 | 洛阳理工学院 | A kind of wheat embryo Pleurotus eryngii biscuit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106720037A (en) | A kind of konjaku biscuit and preparation method thereof | |
| CN101288415A (en) | Mushroom stem biscuit | |
| CN103518801B (en) | Crispy highland-barley biscuits and manufacturing method thereof | |
| CN106035559A (en) | Potato and highland barley whole-powder biscuits and making method thereof | |
| CN107865023A (en) | A kind of whole wheat health bread and its preparation technology | |
| CN105580867B (en) | One kind bread frozen dough containing corn plumule powder and preparation method thereof | |
| CN101422185A (en) | Low-sugar biscuit | |
| CN1951223A (en) | Low-protein food for therapy and preparation method thereof | |
| CN103355384A (en) | High fiber biscuit | |
| CN102835440B (en) | Crude fiber steamed bread sheet and preparation method thereof | |
| CN107197909A (en) | A kind of broad bean highland barley biscuit and its production method for having healthcare function to diabetic | |
| CN103875756B (en) | The crisp Chewy bread of a kind of local flavor is crisp and preparation method thereof | |
| CN103229793A (en) | Lobster and buckwheat hypoglycemic biscuit and preparation method thereof | |
| CN101081042A (en) | Method for making corn bread | |
| CN108244193A (en) | A kind of soda cream biscuit for enhancing human metabolism function is done and preparation method thereof | |
| CN108391695A (en) | A kind of peptic lactic acid bacteria sandwich biscuits and preparation method thereof | |
| CN106720027A (en) | Flour improver and its application and product | |
| CN104430784A (en) | Broad bean and barley cookies having health care function on diabetic patient and production method thereof | |
| CN104757057A (en) | Coarse cereal yeast bread | |
| CN109479929A (en) | A kind of inulin tremella low-sugar biscuit and preparation method thereof | |
| CN105248598A (en) | Potato oat biscuit | |
| CN105249186A (en) | Hulless oat steamed twisted rolls and preparation method thereof | |
| CN109197954A (en) | A kind of pumpkin taste coarse cereals soda cracker and preparation method thereof | |
| CN108633960A (en) | Nut pepper pat nutrient biscuit and preparation method thereof | |
| CN107616209A (en) | The preparation method of sandwich cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170926 |
|
| WW01 | Invention patent application withdrawn after publication |