CN108013269A - A kind of cicada fungus siberian solomonseal beverage and preparation method thereof - Google Patents
A kind of cicada fungus siberian solomonseal beverage and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The present invention provides a kind of cicada fungus siberian solomonseal beverage, and the beverage includes raw material components and auxiliary material component, every 1000 parts by volume beverage, its raw material components includes：10 20 parts by weight of sealwort, 5 15 parts by weight of cicada fungus, 5 15 parts by weight of jujube, 2 10 parts by weight of black soya bean, 0.5 3 parts by weight of honeysuckle, 0.5 3 parts by weight of mulberry leaf, 0.5 3 parts by weight of radix glycyrrhizae, 0.2 1 parts by weight of Fructus Corni.
Description
Technical field
The present invention relates to a kind of using Periostracum cicadae and sealwort as the health drink of primary raw material, belong to foods processing technique neck
Domain.
Background technology
Cicada fungus (Isaria cicadae Miquel) belongs to the Ascomycota (Ascomycot) of mycota (FUNGI), disk
Bacterium subphylum (Pezizomycotina), excrement shell Gammaproteobacteria (Sordariomycetes), Hypocreales (Hypocreales), cordyceps sinensis section
(Cordycipitaceae), Isaria category (Isaria), is the rare Chinese medicine in China, it, which has, improves immunity, anti-tired
Labor, protect kidney, decompression, by blood glucose, improve the multiple actions such as sleep, antitumor, liver protection, radioresistance and improving eyesight, be the ancient of mystery
Chinese medicine.The cicada fungus manually cultivated is containing mannitol 2.18%, polysaccharide 21.73%, amino acid/11 9.76%, cordycepin 0.005%, gland
Glycosides 0.05%, this is similar to natural cordyceps, but the toxic heavy metal such as arsenic, mercury, lead does not detect, this compares natural cordyceps
Safety.Therefore, cicada fungus can equally have the function that nourishing and health preserving as the substitute of cordyceps sinensis.
The content of the invention
It is an object of the invention to provide a kind of beverage, for the beverage using cicada fungus sealwort as primary raw material, having improves kidney function
The function of immunity, can be adjusted.
The purpose of the present invention is what is be achieved through the following technical solutions：
A kind of cicada fungus siberian solomonseal beverage, the beverage include raw material components and auxiliary material component, and the raw material components refer to provide
The component of nutritional ingredient, the auxiliary material component refer to flavoring ingredient, every 1000 parts by volume beverage, its raw material components includes：Sealwort
10-20 parts by weight, cicada fungus 5-15 parts by weight, jujube 5-15 parts by weight, black soya bean 2-10 parts by weight, honeysuckle 0.5-3 parts by weight, mulberry
Leaf 0.5-3 parts by weight, radix glycyrrhizae 0.5-3 parts by weight, Fructus Corni 0.2-1 parts by weight；The volume/weight is ml/g.
Preferably, raw material components include：It is sealwort 12-18 parts by weight, cicada fungus 8-12 parts by weight, jujube 8-12 parts by weight, black
Beans 3-8 parts by weight, honeysuckle 0.6-2 parts by weight, mulberry leaf 0.6-2 parts by weight, radix glycyrrhizae 0.6-2 parts by weight, Fructus Corni 0.3-0.8 weights
Measure part.
It is further preferred that raw material components include：15 parts by weight of sealwort, 10 parts by weight of cicada fungus, 10 parts by weight of jujube, black soya bean
5 parts by weight, 1 parts by weight of honeysuckle, 1 parts by weight of mulberry leaf, 1 parts by weight of radix glycyrrhizae, 0.5 parts by weight of Fructus Corni；
Or, 13 parts by weight of sealwort, 11 parts by weight of cicada fungus, 9 parts by weight of jujube, 7 parts by weight of black soya bean, 0.8 parts by weight of honeysuckle,
1.5 parts by weight of mulberry leaf, 0.8 parts by weight of radix glycyrrhizae, 0.7 parts by weight of Fructus Corni；
Or, 17 parts by weight of sealwort, 9 parts by weight of cicada fungus, 11 parts by weight of jujube, 4 parts by weight of black soya bean, 1.5 parts by weight of honeysuckle,
0.8 parts by weight of mulberry leaf, 1.5 parts by weight of radix glycyrrhizae, 0.4 parts by weight of Fructus Corni.
Preferably, the auxiliary material component includes：Honey 10-15 parts by weight, lemon juice 50-100 parts by weight.
The present invention further provides the preparation method of the beverage, described method includes following steps：
Step a, black soya bean is placed in clear water, is put into appropriate sodium bicarbonate, immersion；Immersion, which is placed in water-bath, heats, directly
Untill no fishy smell；
Step b, the black soya bean of sealwort, cicada fungus, jujube, honeysuckle, mulberry leaf, Fructus Corni, radix glycyrrhizae and step a pretreatment is carried out
After crushing plus water ultrasound extracts, and filtering, takes filtrate；
Step c, adds honey and lemon juice seasoning in step b obtains filtrate；
Step d, homogeneous, refined filtration, sterilizing, to obtain the final product.
Preferably, step a black soya beans soaking time is 20-40min；
Each raw materials of step b are crushed to particle diameter as 2-10 μm；Extraction temperature is 70-90 DEG C, time 20-40min.
The present invention greatly increases the nutrition of food using full of nutrition and cicada fungus with special aroma itself as raw material
Component and health-care efficacy.In addition, sealwort has boosting qi and nourishing yin, invigorating the spleen, moistening lung, kidney benefiting functions are weakness of the spleen and the stomach for treating, and body is tired
It is weak, dry deficiency of food, deficiency syndrome of the lung cough caused by dryness, asthenia of essence and blood, the disease such as Heat Diabetes；With reference to kidney-nourishing kidney tonifying effect of black soya bean, and radix glycyrrhizae
Invigorate the spleen and benefit qi, the clearing away the lungheat and moisturizing of mulberry leaf, clearing heat and detoxicating, jujube the enriching the blood and tonifying qi of honeysuckle, the qi invigorating and lung moistening of honey, lemon
The effect of dredging vascellum and norcholesterol, being made a has multi-functional healthy beverage.
The present invention is formed by a variety of Chinese herbal medicines for having multiple efficacies to human body and fruit juice modulation, does not add any additive
Sweetener, is all formed by natural food materials allotment, does not increase the burden of kidney, safe and healthy.Beverage color is brownish red, clarification
It is transparent.Taste is cool soft, sour-sweet tasty and refreshing.Meet regulation of the country to health food drink.The product have improve renal function,
Adjust immune, blood pressure lowering, blood glucose, blood fat, improve sleep, antifatigue anti senility and clearing heat and detoxicating and other effects, be a especially suitable
Close the healthy beverage of middle-aged and elderly people and Patients With Kidney Diseases.
Embodiment
Embodiment 1
Raw material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, Fructus Corni
0.5g；Not plus adjunct ingredient.
Preparation method：
Step a, black soya bean is put into clear water, and is put into appropriate sodium bicarbonate, soaks 30min；Taken out after immersion, clean, put
Enter in water-bath and heat, untill no fishy smell；
Step b, grain is crushed to by sealwort, cicada fungus, jujube, honeysuckle, mulberry leaf, Fructus Corni, radix glycyrrhizae and the black soya bean of pretreatment
Footpath size is 2-10 μm, adds water ultrasound extraction, and extraction temperature is 70-90 DEG C, extraction time 30min, and filtering, takes filtrate；
Step c, is settled to 1000ml by the filtrate hot water that step b is obtained, stirs evenly；
Step d, deployed beverage is put into homogenizer, and in homogenization pressure 25Mpa, temperature is homogeneous at 60-70 DEG C；
Beverage after homogeneous is first filtered through 200 mesh filters, then through diatom filters refined filtration to remove impurity therein and not tolerant；
High-temperature short-time sterilization is carried out after filtering, sterilising temp is 120-140 DEG C, time 4-6s；Using vacuum filling, vacuum is
0.04-0.5Mpa, filling temperature control are cooled to room temperature and get product at 60-75 DEG C.
Embodiment 2
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, honey 10g；
Substantially with embodiment 1, honey is added in the filtrate that step b is obtained preparation method, is reheated water and is settled to
1000ml。
Embodiment 3
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, white granulated sugar 10g；
Substantially with embodiment 1, white granulated sugar is added in the filtrate that step b is obtained preparation method, is reheated water and is settled to
1000ml。
Embodiment 4
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, xylitol 10g；
Substantially with embodiment 1, xylitol is added in the filtrate that step b is obtained preparation method, is reheated water and is settled to
1000ml。
Embodiment 5
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, fructose syrup 10g；
Substantially with embodiment 1, fructose syrup is added in the filtrate that step b is obtained preparation method, is reheated water and is settled to
1000ml。
Embodiment 6
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, honey 10g, lemon juice 50g；
Preparation method is added in the filtrate that step b is obtained with embodiment 1, honey and lemon juice substantially, is reheated water and is determined
Hold to 1000ml.
Embodiment 7
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, honey 10g, cider 50g；
Preparation method is added in the filtrate that step b is obtained with embodiment 1, honey and cider substantially, is reheated water and is determined
Hold to 1000ml.
Embodiment 8
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, honey 10g, orange juice 50g；
Preparation method is added in the filtrate that step b is obtained with embodiment 1, honey and orange juice substantially, reheats water constant volume
To 1000ml.
Embodiment 9
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, honey 10g, grape juice 50g；
Preparation method is added in the filtrate that step b is obtained with embodiment 1, honey and grape juice substantially, is reheated water and is determined
Hold to 1000ml.
Sensory evaluation is carried out to beverage prepared by embodiment 1-9
Being found by preliminary test, embodiment 1 lacks the sour-sweet mouthfeel of fragrance only using Chinese medicine as raw material, and after having
Bitter taste, it is difficult to be accepted by the public.
To improve mouthfeel, consider to add sweetener on the basis of 1 prescription of embodiment first.Embodiment 2-5 is in 1 group of embodiment
Honey, white granulated sugar, xylitol and fructose syrup are with the addition of on the basis of side respectively as sweetener, however, it was found that the change to mouthfeel
Effect is unsatisfactory, can not still cover the taste of Chinese medicine, and the improvement unobvious to rear bitter taste.
Further consider to add natural fruit in former prescription, addition has sour-sweet taste respectively on the basis of former prescription
Lemon, apple, orange, the fruit juice (embodiment 6-9) of grape, by it was found that, in the beverage add lemon juice for beverage
The change of taste and flavor has unexpected effect, because being included in the raw material of beverage of the present invention in sealwort, mulberry leaf, radix glycyrrhizae etc.
Medicine, a small amount of rear bitter taste is had after making beverage, and is tested and shown that adding lemon juice can more effectively hide compared to more other fruit syrup
Bitter taste after lid, ensures the good mouthfeel of beverage.Therefore, final choice of the present invention adds lemon juice on the basis of former prescription.
Embodiment 10
Supplementary material forms：Sealwort 13g, cicada fungus 11g, jujube 9g, black soya bean 7g, honeysuckle 0.8g, mulberry leaf 1.5g, radix glycyrrhizae
0.8g, Fructus Corni 0.7g, honey 10g, lemon juice 50g；
Preparation method is the same as embodiment 6.
Embodiment 11
Supplementary material forms：Sealwort 17g, cicada fungus 9g, jujube 11g, black soya bean 4g, honeysuckle 1.5g, mulberry leaf 0.8g, radix glycyrrhizae
1.5g, Fructus Corni 0.4g, honey 10g, lemon juice 50g；
Preparation method is the same as embodiment 6.
Embodiment 12
Supplementary material forms：Sealwort 12g, cicada fungus 12g, jujube 8g, black soya bean 8g, honeysuckle 0.6g, mulberry leaf 2g, radix glycyrrhizae 0.6g,
Fructus Corni 0.8g, honey 10g, lemon juice 50g；
Preparation method is the same as embodiment 6.
Embodiment 13
Supplementary material forms：Sealwort 18g, cicada fungus 8g, jujube 12g, black soya bean 3g, honeysuckle 2g, mulberry leaf 0.6g, radix glycyrrhizae 2g, mountain
Fruit of medicinal cornel 0.3g, honey 10g, lemon juice 50g；
Preparation method is the same as embodiment 6.
Embodiment 14
Supplementary material forms：Sealwort 19g, cicada fungus 6g, jujube 14g, black soya bean 3g, honeysuckle 2.5g, mulberry leaf 1g, radix glycyrrhizae 2g, mountain
Fruit of medicinal cornel 0.5g, honey 20g, lemon juice 50g；
Preparation method is the same as embodiment 6.
Embodiment 15
Supplementary material forms：Sealwort 11g, cicada fungus 14g, jujube 6g, black soya bean 8g, honeysuckle 0.8g, mulberry leaf 2.5g, radix glycyrrhizae
0.5g, Fructus Corni 1g, honey 10g, lemon juice 80g；
Preparation method is the same as embodiment 6.
Embodiment 16
Supplementary material forms：Sealwort 14g, cicada fungus 7g, jujube 13g, black soya bean 2g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, honey 15g, lemon juice 100g；
Preparation method is the same as embodiment 6.
Embodiment 17
Supplementary material forms：Sealwort 10g, cicada fungus 15g, jujube 7g, black soya bean 6g, honeysuckle 1g, mulberry leaf 1g, radix glycyrrhizae 1g, mountain Zhu
Cornel 0.5g, honey 15g, lemon juice 100g；
Preparation method is the same as embodiment 6.
After measured, the beverage that prepared by above example 6,10-17 is rich in active ingredient HEA [i.e. N6- (the 2- hydroxyls in cicada fungus
Ethyl) adenosine, also known as cocoon lavendustin, be cordyceps sinensis endemic element, one of quality control index as cordyceps product], gland
Glycosides and mannitol, its HEA content is in 5.6-6.9mg/L, and adenosine content is in 8.4-9.7mg/L, and mannitol content is in 43.2-
61.3mg/L。
Embodiment 18
Supplementary material forms：Sealwort 15g, cicada fungus 10g, jujube 10g, black soya bean 5g, honeysuckle 1g, mulberry leaf 5g, radix glycyrrhizae 5g, mountain Zhu
Cornel 0.5g, honey 5g, lemon juice 200g；
Preparation method is substantially the same as embodiment 6.
Embodiment 19
Supplementary material forms：Sealwort 15g, cicada fungus 20g, jujube 10g, black soya bean 15g, honeysuckle 1g, mulberry leaf 5g, radix glycyrrhizae 5g, mountain
Fruit of medicinal cornel 0.5g, honey 20g, lemon juice 20g；
Preparation method is the same as embodiment 6.
Sense organ is carried out to cicada fungus siberian solomonseal beverage made from embodiment 6, embodiment 10-19 according to GB/T31326-2014 standards
Evaluation.Wherein organoleptic indicator by professional panelist form judge group carry out color and luster, tissue morphology, flavour fragrance and impurity into
Row scoring, standards of grading are shown in Table 1.
1 subjective appreciation standard of table
Appraisal result is shown in Table 2.
2 beverage results of sensory evaluation of table
| Sample | Color and luster | Flavour fragrance | Tissue morphology | Impurity | Total score |
| Embodiment 6 | 18 | 27 | 25 | 18 | 88 |
| Embodiment 10 | 17 | 26 | 24 | 18 | 85 |
| Embodiment 11 | 17 | 25 | 25 | 17 | 84 |
| Embodiment 12 | 18 | 25 | 25 | 16 | 84 |
| Embodiment 13 | 18 | 24 | 26 | 18 | 86 |
| Embodiment 14 | 16 | 22 | 23 | 17 | 78 |
| Embodiment 15 | 18 | 26 | 25 | 18 | 87 |
| Embodiment 16 | 17 | 25 | 25 | 17 | 84 |
| Embodiment 17 | 16 | 22 | 24 | 17 | 79 |
| Embodiment 18 | 16 | 18 | 19 | 16 | 69 |
| Embodiment 19 | 14 | 17 | 18 | 16 | 65 |
Result above shows that cicada fungus siberian solomonseal beverage overall effect prepared by the embodiment of the present invention 6,10-17 formulas is good, and real
It is ineffective to apply beverage prepared by a 18-19 formula.
Claims (10)
1. a kind of cicada fungus siberian solomonseal beverage, it is characterised in that the beverage includes raw material components and auxiliary material component, every 1000 parts by volume
Beverage, its raw material components include：Sealwort 10-20 parts by weight, cicada fungus 5-15 parts by weight, jujube 5-15 parts by weight, black soya bean 2-10 weights
Measure part, honeysuckle 0.5-3 parts by weight, mulberry leaf 0.5-3 parts by weight, radix glycyrrhizae 0.5-3 parts by weight, Fructus Corni 0.2-1 parts by weight.
2. beverage as claimed in claim 1, it is characterised in that the raw material components include：Sealwort 12-18 parts by weight, cicada fungus
It is 8-12 parts by weight, jujube 8-12 parts by weight, black soya bean 3-8 parts by weight, honeysuckle 0.6-2 parts by weight, mulberry leaf 0.6-2 parts by weight, sweet
Careless 0.6-2 parts by weight, Fructus Corni 0.3-0.8 parts by weight.
3. beverage as claimed in claim 2, it is characterised in that the raw material components include：15 parts by weight of sealwort, 10 weight of cicada fungus
Measure part, 10 parts by weight of jujube, 5 parts by weight of black soya bean, 1 parts by weight of honeysuckle, 1 parts by weight of mulberry leaf, 1 parts by weight of radix glycyrrhizae, Fructus Corni 0.5
Parts by weight.
4. beverage as claimed in claim 2, it is characterised in that the material component includes：13 parts by weight of sealwort, 11 weight of cicada fungus
Measure part, 9 parts by weight of jujube, 7 parts by weight of black soya bean, 0.8 parts by weight of honeysuckle, 1.5 parts by weight of mulberry leaf, 0.8 parts by weight of radix glycyrrhizae, mountain Zhu
0.7 parts by weight of cornel.
5. beverage as claimed in claim 2, it is characterised in that the raw material components include：17 parts by weight of sealwort, 9 weight of cicada fungus
Measure part, 11 parts by weight of jujube, 4 parts by weight of black soya bean, 1.5 parts by weight of honeysuckle, 0.8 parts by weight of mulberry leaf, 1.5 parts by weight of radix glycyrrhizae, mountain
0.4 parts by weight of the fruit of medicinal cornel.
6. such as claim 1-5 any one of them beverages, it is characterised in that the auxiliary material component includes：Honey 10-15 weight
Part, lemon juice 50-100 parts by weight.
7. the preparation method of beverage as claimed in claim 6, it is characterised in that described method includes following steps：
Step a, black soya bean is placed in clear water, is put into appropriate sodium bicarbonate, immersion；Immersion, which is placed in water-bath, heats, Zhi Daowu
Untill fishy smell；
Step b, sealwort, cicada fungus, jujube, honeysuckle, mulberry leaf, Fructus Corni, radix glycyrrhizae and step a black soya bean pre-processed are crushed
Afterwards plus water ultrasound extracts, and filtering, takes filtrate；
Step c, adds honey and lemon juice seasoning in step b obtains filtrate；
Step d, homogeneous, refined filtration, sterilizing, to obtain the final product.
8. the preparation method of beverage as claimed in claim 7, it is characterised in that step a black soya beans soaking time is 20-40min.
9. the preparation method of beverage as claimed in claim 7, it is characterised in that it is 2-10 μ that each raw materials of step b, which are crushed to particle diameter,
m。
10. the preparation method of beverage as claimed in claim 7, it is characterised in that step b extraction temperatures are 70-90 DEG C, extraction
Time is 20-40min.
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| CN112741327A (en) * | 2021-01-08 | 2021-05-04 | 大竹县万康生态农业有限公司 | Cordyceps cicadae polysaccharide health-preserving beverage and preparation method thereof |
| CN116138381A (en) * | 2022-12-16 | 2023-05-23 | 达州市命之源生物科技有限责任公司 | Cordyceps cicadae composition with liver and kidney nourishing effects and beverage prepared from Cordyceps cicadae composition |
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Effective date of registration: 20191224 Address after: 314200 Building 2, No. 1938, xinqun Road, Pinghu Economic Development Zone, Jiaxing City, Zhejiang Province Applicant after: Zhejiang Panya Health Food Co., Ltd. Address before: 314200 No. 1938, group road, Pinghu Economic Development Zone, Zhejiang, Jiaxing Applicant before: Zhejiang Faya Biological Pharmaceutical Co., Ltd. |
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Application publication date: 20180511 |