CN107307091A - The preparation method and apple sweet basil cheese spread of a kind of apple sweet basil cheese spread - Google Patents
The preparation method and apple sweet basil cheese spread of a kind of apple sweet basil cheese spread Download PDFInfo
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- CN107307091A CN107307091A CN201710547991.9A CN201710547991A CN107307091A CN 107307091 A CN107307091 A CN 107307091A CN 201710547991 A CN201710547991 A CN 201710547991A CN 107307091 A CN107307091 A CN 107307091A
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- sweet basil
- apple
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- powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C19/00—Cheese; Cheese preparations; Making thereof
- A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
- A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
- A23C19/0925—Addition, to cheese or curd, of colours, synthetic flavours or artificial sweeteners, including sugar alcohols
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a kind of preparation method and apple sweet basil cheese spread of apple sweet basil cheese spread, wherein, method includes, and material prepares, and cheese spread is made, and by material melts, homogeneous after pH is adjusted while hot, then adjust pH<Sterilization is sealed after 4.6, it is filling to be cooled and shaped, obtain apple sweet basil cheese spread.A kind of apple sweet basil cheese spread that the present invention is provided, obtained cheese spread is caused not only to possess splendid local flavor using the synergy between component, itself also has stronger antioxidation and bacteriostasis simultaneously, the nutrition of cheese spread in itself is enriched, while also improving the shelf life and security of product.
Description
Technical field
The invention belongs to dairy products technical field, and in particular to the preparation method and apple sieve of a kind of apple sweet basil cheese spread
Strangle cheese spread.
Background technology
Cheese spread species is few in China market, and sauce product is more to mix meal sauce, tartar sauce, office using beans or meat as raw material
Limit is in fresh peppery grade taste.And the cheese spread of Hesperian consumer's hobby, it is nutritious, more using processed cheese as raw material, all
Based on saline taste, tanginess, domestic consumer's overgenerous local flavor beyond affordability, than the production for more liking sour-sweet taste
Product.
Cheese contains abundant protein, calcium, fat, phosphorus and vitamin etc., supplement human body institute as " milk of concentration "
The nutrition needed, cheese can also promote the ability of human body resist the disease, promote metabolism, invigorate, protect eyes health, protect flesh
Skin is vigorous and graceful, protects cardiovascular health, prevents and treats carious tooth, Constipation.Sweet basil, which has, refreshes oneself, and improves functional disturbance, sets the mind at rest, help
Digestion and respiratory system, anti-spasm, sterilization, the function of stimulating circulation.
Sweet basil is Chun Xing sections annual herb plant, its cauline leaf fragrance as revived, therefore also known as it is blue fragrant, serrate clubmoss herb, purple perilla peppermint,
Clore basil etc..Property it is pungent, temperature.It is conventional inducing diaphoresis Chinese medicine, with long be used as medicine history and notable drug effect.Herb can be used as medicine, energy
Dispelling damp-cold from the stomach and improving appetite and digestion, expelling wind and activating blood flow；Control stomach turgor, indigestion, enteritis, suffer from diarrhoea, catch cold, traumatic injury, the stasis of blood are swollen, rheumatic
The diseases such as arthritis.
The mankind extend the shelf-life of food using chemical preservative always for a long time, but with consumer to " nature " and
The concern of " minimum level processing " food, health, green are praised highly by masses, chemistry of the people to long-term consumption non-food source
The potential side effect that preservative is brought it is also proposed query.How to realize to " nature " of cheese jam products and " minimum level
How processing ", realize balance between sterilization and anticorrosion, organoleptic quality, be existing urgent problem to be solved.
The content of the invention
The purpose of this part is some aspects for summarizing embodiments of the invention and briefly introduces some preferably implementations
Example.It may do a little simplified or be omitted to avoid making our department in this part and the description of the present application summary and denomination of invention
Point, the purpose of specification digest and denomination of invention obscure, and this simplification or omit and cannot be used for limiting the scope of the present invention.
In view of technological gap prepared by above-mentioned and/or existing apple sweet basil cheese spread, it is proposed that the present invention.
Therefore, one of purpose of the invention is that there is provided a kind of simple apple of technique for solution deficiency of the prior art
The preparation method of fruit sweet basil cheese spread.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of preparation of apple sweet basil cheese spread
Method, including, material prepares, and is counted using apple sweet basil cheese spread gross mass as 100wt%, 10~20wt% of material cheese, butterfat
10~20wt% of fat, 7~10wt% of lactoprotein, 7~10wt% of local flavor presentation thing, 2~4wt% of sweetener, stabilizer 0.4~
0.6wt%, 0.3~0.5wt% of emulsification salt, 0~0.3wt% of flavoring essence, compound 3~6wt% of acid and water 20~
40wt%；Cheese spread is made, by material melts, homogeneous after pH is adjusted while hot, then adjust pH<Sterilization, filling cooling are sealed after 4.6
Shaping, obtains apple sweet basil cheese spread；Thing, which is presented, in the local flavor includes apple jam, sweet basil powder or one kind or several in Herba Menthae powder
Kind；The emulsification salt includes sodium pyrophosphate or sodium tripolyphosphate；The component of the compound acid is with volume basis, malic acid：
Lactic acid：Tartaric acid=3：1：2.
As a kind of preferred scheme of the preparation method of apple sweet basil cheese spread of the present invention, wherein：The sweet basil powder,
Herba Menthae powder, 60 mesh sieves excessively are obtained after low-temperature grinding, and the mass ratio of the sweet basil powder and apple jam is 1~2:85, it is described
The mass ratio of Herba Menthae powder and apple jam is 1~2:85；Vc contents are 0.8~1.0mg/g in the apple jam；In the sweet basil powder
Flavonoid content is 6.0~7.5mg/g.
As a kind of preferred scheme of the preparation method of apple sweet basil cheese spread of the present invention, wherein：The regulation pH
Homogeneous afterwards, it is 5.4~5.8 to control pH scopes, and homogenization pressure is 12~20MPa.
As a kind of preferred scheme of the preparation method of apple sweet basil cheese spread of the present invention, wherein：The melting, its
Melting temperature is 80~110 DEG C.
As a kind of preferred scheme of the preparation method of apple sweet basil cheese spread of the present invention, wherein：The sealing is killed
Bacterium, its temperature is 100 DEG C, and the time is 15min.
As a kind of preferred scheme of the preparation method of apple sweet basil cheese spread of the present invention, wherein：The stabilizer
Including pectin or guar gum.
As a kind of preferred scheme of the preparation method of apple sweet basil cheese spread of the present invention, wherein：The edible perfume (or spice)
Essence is sweet corn flavor.
As a kind of preferred scheme of the preparation method of apple sweet basil cheese spread of the present invention, wherein：The sweetener
Including one or more of in fructose syrup, white granulated sugar, stevioside.
It is a still further object of the present invention to provide a kind of nutritious, security is good, excellent taste apple sweet basil cheese
Sauce.
In order to solve the above technical problems, the invention provides following technical scheme：A kind of apple sweet basil cheese spread, with apple
Sweet basil cheese spread gross mass is counted for 100wt%, including,
The mass ratio of the apple jam and sweet basil powder is 85:1~2；Vc contents are 0.8~1.0mg/g in the apple jam；
Flavonoid content is 6.0~7.5mg/g in the sweet basil powder；
The mass ratio of the apple jam and Herba Menthae powder is 85:1~2.
As a kind of preferred scheme of apple sweet basil cheese spread of the present invention, wherein：The sweet basil powder, Herba Menthae powder, be
Cross what 60 mesh sieves were obtained after low-temperature grinding.
Beneficial effects of the present invention：
(1) a kind of apple sweet basil cheese spread that the present invention is provided, sweet and sour taste more conforms to the taste of Chinese Consumer's.
(2) a kind of apple sweet basil cheese spread preparation method that the present invention is provided, the cheese spread uniformity of preparation, stability pole
It is good.
(3) a kind of apple sweet basil cheese spread preparation method that the present invention is provided, the soft fine and smooth, viscosity of cheese spread of gained is fitted
In, emulsification is good and stay in grade.
(4) a kind of apple sweet basil cheese spread that the present invention is provided, causes obtained cheese using the synergy between component
Sauce not only possesses splendid local flavor, while itself also has stronger antioxidation and bacteriostasis, enriches cheese spread sheet
The nutrition of body, while also improving the shelf life and security of product.
Embodiment
In order to facilitate the understanding of the purposes, features and advantages of the present invention, with reference to specific embodiment pair
The embodiment of the present invention is described in detail.
Many details are elaborated in the following description to facilitate a thorough understanding of the present invention, still the present invention can be with
It is different from other manner described here using other to implement, those skilled in the art can be without prejudice to intension of the present invention
In the case of do similar popularization, therefore the present invention is not limited by following public specific embodiment.
Secondly, " one embodiment " or " embodiment " referred to herein refers to may be included at least one realization side of the invention
Special characteristic, structure or characteristic in formula." in one embodiment " that different places occur in this manual not refers both to
Same embodiment, nor the single or selective embodiment mutually exclusive with other embodiment.
Embodiment 1 (prepares sample 1)：
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor
Mixing；Melted at 95 DEG C, it is 5.4 to control pH, and adjust pressure 20Mpa homogeneous, regulation pH is 5.19, is sealed in 100 DEG C and kills
Bacterium 15min, filling cooling and shaping produce target product.
Vc contents are 1.0mg/g in above-mentioned apple jam；Flavonoid content is 7.5mg/g, Compound-acid in sweet basil powder
The component of taste agent is with volume basis, malic acid：Lactic acid：Tartaric acid=3：1：2.
Embodiment 2 (prepares sample 2)：
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor
Mixing；Melted at 90 DEG C, it is 5.6 to control pH, and adjust pressure 15Mpa homogeneous, regulation pH is 4.57, is sealed in 100 DEG C and kills
Bacterium 15min, filling cooling and shaping produce target product.
Vc contents are 0.9mg/g in above-mentioned apple jam；Flavonoid content is 6.0mg/g, Compound-acid in sweet basil powder
The component of taste agent is with volume basis, malic acid：Lactic acid：Tartaric acid=3：1：2.
Embodiment 3 (prepares sample 3)：
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor
Mixing；Melted at 90 DEG C, it is 5.8 to control pH, and adjust pressure 12Mpa homogeneous, regulation pH is 4.6, is sealed in 100 DEG C of sterilizations
15min, filling cooling and shaping, produces target product.
Vc contents are 0.8mg/g in above-mentioned apple jam；Flavonoid content is 6.0mg/g, Compound-acid in sweet basil powder
The component of taste agent is with volume basis, malic acid：Lactic acid：Tartaric acid=3：1：2.
Embodiment 4 (prepares sample 4)：
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor
Mixing；Melted at 80 DEG C, it is 5.4 to control pH, and adjust pressure 20Mpa homogeneous, regulation pH is 4.6, is sealed in 100 DEG C of sterilizations
15min, filling cooling and shaping, produces target product.
Vc contents are 0.8mg/g in above-mentioned apple jam；Flavonoid content is 7.5mg/g, Compound-acid in sweet basil powder
The component of taste agent is with volume basis, malic acid：Lactic acid：Tartaric acid=3：1：2.
Embodiment 5 (prepares sample 5)：
Thing, sweetener, stabilizer, emulsification salt, flavoring essence is presented into cheese shown in following table, butter oil, lactoprotein, local flavor
Mixing；Melted at 90 DEG C, it is 5.4 to control pH, and adjust pressure 20Mpa homogeneous, regulation pH is 4.49, is sealed in 100 DEG C and kills
Bacterium 15min, filling cooling and shaping produce target product.
Vc contents are 0.9mg/g in above-mentioned apple jam；Flavonoid content is 7.0mg/g, Compound-acid in sweet basil powder
The component of taste agent is with volume basis, malic acid：Lactic acid：Tartaric acid=3：1：2.
Embodiment 6 (quality experiment)
1. sensory evaluation index
2. consumer evaluates and tests
It it is 90.1 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 1.Criticism people
Member unanimously thinks that obtained apple sweet basil cheese spread is in chartreuse under above-mentioned processing technology, with light cheese taste and apple
Really, sweet basil and peppermint local flavor, soft texture, tissue are fine and smooth fine and close, and soft or hard appropriateness, its local flavor flavour and structural state etc. are easily disappeared
Expense person is received.
It it is 85.3 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 2.Criticism people
Member unanimously thinks that obtained apple sweet basil cheese spread is in chartreuse under above-mentioned processing technology, there is apple, sweet basil and peppermint
Fragrance, milk is strong；Mouthfeel is not good, and quality is uneven, there is granular substance.
It it is 82.7 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 3.Criticism people
Member unanimously thinks that obtained apple sweet basil cheese spread is in chartreuse under above-mentioned processing technology, and finished product milk and peppermint are aromatic
It is strongly fragrant, but bitter taste is heavier, and sweet taste and tart flavour are thin, homogeneous exquisiteness.
It it is 82.6 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 4.Criticism people
Member unanimously thinks that obtained apple sweet basil cheese spread is in chartreuse under above-mentioned processing technology, and finished product milk and peppermint are aromatic
It is strongly fragrant, but bitter taste is heavier, and sweet taste and tart flavour are thin, homogeneous exquisiteness.
It it is 81.2 points to the evaluation average mark of the product through the people of experimental group 20 through organoleptic examination on sample 5.Criticism people
Member unanimously thinks that obtained apple sweet basil cheese spread is in chartreuse under above-mentioned processing technology, and finished product has sweet basil and the perfume (or spice) of peppermint
Gas, milk is strong；Mouthfeel is not good, and quality is uneven, there is granular substance.
Embodiment 7 (inoxidizability cooperative effect measure)
Commercially available common cheese spread is used for sample 6, sample 1, sample 4, sample 5, each 10g of sample 6 is taken, anhydrous second is used respectively
Alcohol dilution prepares 30ml solution；0.2ml samples are taken, 2.8ml 0.1mmol/LDDPH ethanol solutions are taken, are well mixed in the dark
30min is placed after surveying light absorption value under 517nm.
Sample oxidation resistance clearance rate, is calculated according to equation below：
Clearance rate (%)=(Ai-Aj)/Ai × 100%
Wherein, Ai is adds the DPPH light absorption values of blank ethanol, and Aj is the reacted DPPH light absorption values of sample-adding product.
Final result, such as following table：
As a result show, a kind of apple sweet basil cheese spread that the present invention is provided, it has excellent oxidation resistance.Sample is molten
In liquid 1, due to sweet basil, the synergy of the active ingredient of apple jam, its clearance rate is all more than sample solution 4 and sample solution 5
Plus and, illustrate there is the positive cooperativity of sweet basil and apple active ingredient in sample solution 1.This positive cooperativity, brings
Product excellent inoxidizability, inventor, which passes through to study, to be found, on the one hand, the active ingredient of sweet basil, when compound in sweet basil
When content is 6.0~7.5mg/g, flavone compound and ultra-oxygen anion free radical (O- 2) react most strong, can effectively it hinder
The initiation chain reaction of disconnected free radical, hydrogen is supplied free radical by it, itself is changed into phenolic group free radical, the stabilization of phenolic group free radical
Property reduces the transmission speed of autoxidation chain reaction, and antioxidation is preferably played as free base absorbant；It is another
Aspect, in pH<When 5.8, the Vc in apple has very strong reproducibility, and it makes oxidized flavonoids again as hydrogen donor
Compound reverts to reproducibility, when the flavones in the Vc and sweet basil in apple two kinds of materials content ratio 3~10：When 1, this two
Planting the result mutually promoted enables the antioxygenic property of obtained apple sweet basil cheese spread to strengthen to maximum.When the two content ratio
Not in this scope, antioxygenic property improves unobvious, or even has weakened, and pushes away that to trace it to its cause be depositing for a large amount of hydrogen donors
Containing the progress of reduction reaction.
Embodiment 8 (biocidal property cooperative effect measure)
Commercially available common cheese spread is used for sample 6, sample 1, sample 4, each 10g of sample 5 is taken, distilled water diluting system is used respectively
Standby 30ml sample solutions；In superclean bench, Escherichia coli and staphylococcus aureus bacteria suspension is taken to be applied to respectively respectively solid
Flat board containing bacterium is made in body culture medium；Take a diameter of 5mm filter papers that 4ul sample solutions are added dropwise respectively, be then affixed on flat board and mark
Different zones in；Bacterial Plate is placed in constant incubator after 36 DEG C of 24~48h of culture and observes result, measurement inhibition zone is straight
Footpath (including filter paper).
Final data, such as following table (unit：cm)：
As a result show, a kind of apple sweet basil cheese spread that the present invention is provided, it has excellent bacteriostasis.Sample solution
In 1, due to sweet basil, the synergy of the active ingredient of apple jam, its fungistatic effect is all more than sample solution 4 and sample solution 5
Plus and, it is and much excellent in the sample solution 6 without fungistatic effect.Illustrate to have sweet basil in sample solution 1 effective with apple
The positive cooperativity of composition；This positive cooperativity, brings the excellent biocidal property of product.Inventor by study find,
In solution, when the flavones in the Vc and sweet basil in apple two kinds of materials content ratio 3~10：When 1, the flavones in sweet basil powder
Can be with the Vc formation strong complex in apple, there is this complex compound superregulated property phenolic group free radical to exist, when not at this
When in the range of one, phenolic group free radical is unstable to be present.This presence can destroy the structure of somatic cells film, make the penetrating of cell
Property enhancing, cell inclusion leaks, and then directly influences stability and the energetic supersession of bacterial cell structure, can finally cause
Bacterium is gradually dead.
As can be seen here, a kind of apple sweet basil cheese spread that the present invention is provided, sweet and sour taste more conforms to Chinese Consumer's
Taste；A kind of apple sweet basil cheese spread preparation method that the present invention is provided, cheese spread uniformity, the stability of preparation is splendid；This
A kind of apple sweet basil cheese spread preparation method provided is provided, soft exquisiteness of the cheese spread of gained, modest viscosity, emulsification well and
Stay in grade；A kind of apple sweet basil cheese spread that the present invention is provided, causes obtained cheese spread using the synergy between component
Not only possess splendid local flavor, while itself also has stronger antioxidation and bacteriostasis, enrich cheese spread in itself
Nutrition, while also improving the shelf life of product.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail embodiment, it will be understood by those within the art that, can be to technology of the invention
Scheme is modified or equivalent substitution, and without departing from the spirit and scope of technical solution of the present invention, it all should cover in this hair
Among bright right.
Claims (10)
1. a kind of preparation method of apple sweet basil cheese spread, it is characterised in that：Including,
Material prepares：Counted using apple sweet basil cheese spread gross mass as 100wt%, material includes 10~20wt% of cheese, butter oil
10~20wt%, 7~10wt% of lactoprotein, 7~10wt% of local flavor presentation thing, 2~4wt% of sweetener, stabilizer 0.4~
0.6wt%, 0.3~0.5wt% of emulsification salt, 0~0.3wt% of flavoring essence, compound 3~6wt% of acid and water 20~
40wt%；
Cheese spread is made：By material melts, homogeneous after pH is adjusted while hot, then adjust pH<Sterilization is sealed after 4.6, it is filling to be cooled to
Type, obtains apple sweet basil cheese spread；
It is apple jam, sweet basil powder and Herba Menthae powder that thing, which is presented, in the local flavor；
The emulsification salt includes sodium pyrophosphate or sodium tripolyphosphate；
The component of the compound acid is with volume basis, malic acid：Lactic acid：Tartaric acid=3：1：2.
2. the preparation method of apple sweet basil cheese spread according to claim 1, it is characterised in that：The sweet basil powder, Herba Menthae powder,
Cross 60 mesh sieves after low-temperature grinding to obtain, the mass ratio of the sweet basil powder and apple jam is 1~2：85, the Herba Menthae powder with
The mass ratio of apple jam is 1~2：85；Vc contents are 0.8~1.0mg/g in the apple jam；Flavonoids in the sweet basil powder
Compound content is 6.0~7.5mg/g.
3. the preparation method of apple sweet basil cheese spread as claimed in claim 1 or 2, it is characterised in that：Homogeneous after the regulation pH,
It is 5.4~5.8 to control pH scopes, and homogenization pressure is 12~20MPa.
4. the preparation method of apple sweet basil cheese spread as claimed in claim 1, it is characterised in that：The melting, its melting temperature
For 80~110 DEG C.
5. the preparation method of apple sweet basil cheese spread as any one of claim 1,2 or 4, it is characterised in that：It is described close
Bacterium is closed down, its temperature is 100 DEG C, and the time is 15min.
6. the preparation method of apple sweet basil cheese spread according to claim 1, it is characterised in that：The stabilizer includes pectin
Or guar gum.
7. the preparation method of apple sweet basil cheese spread according to any one of claim 1,2,4 or 6, it is characterised in that：Institute
Flavoring essence is stated for sweet corn flavor.
8. the preparation method of apple sweet basil cheese spread according to claim 7, it is characterised in that：The sweetener includes fruit Portugal
It is one or more of in syrup, white granulated sugar, stevioside.
9. a kind of apple sweet basil cheese spread, it is characterised in that：Counted using apple sweet basil cheese spread gross mass as 100wt%, including,
The mass ratio of the apple jam and sweet basil powder is 85:1~2；Vc contents are 0.8~1.0mg/g in the apple jam；It is described
Flavonoid content is 6.0~7.5mg/g in sweet basil powder；
The mass ratio of the apple jam and Herba Menthae powder is 85:1~2.
10. apple sweet basil cheese spread as claimed in claim 9, it is characterised in that：The sweet basil powder, Herba Menthae powder, are through low temperature powder
Cross what 60 mesh sieves were obtained after broken.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710547991.9A CN107307091A (en) | 2017-07-06 | 2017-07-06 | The preparation method and apple sweet basil cheese spread of a kind of apple sweet basil cheese spread |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710547991.9A CN107307091A (en) | 2017-07-06 | 2017-07-06 | The preparation method and apple sweet basil cheese spread of a kind of apple sweet basil cheese spread |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107307091A true CN107307091A (en) | 2017-11-03 |
Family
ID=60177993
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710547991.9A Withdrawn CN107307091A (en) | 2017-07-06 | 2017-07-06 | The preparation method and apple sweet basil cheese spread of a kind of apple sweet basil cheese spread |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107307091A (en) |
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2017
- 2017-07-06 CN CN201710547991.9A patent/CN107307091A/en not_active Withdrawn
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Application publication date: 20171103 |
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