CN108464466A - A kind of loquat fruitcake and preparation method thereof - Google Patents
A kind of loquat fruitcake and preparation method thereof Download PDFInfo
- Publication number
- CN108464466A CN108464466A CN201810229351.8A CN201810229351A CN108464466A CN 108464466 A CN108464466 A CN 108464466A CN 201810229351 A CN201810229351 A CN 201810229351A CN 108464466 A CN108464466 A CN 108464466A
- Authority
- CN
- China
- Prior art keywords
- parts
- loquat
- fruitcake
- juice
- gelling agent
- 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- Withdrawn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
- 241001092070 Eriobotrya Species 0.000 title claims abstract description 58
- 235000009008 Eriobotrya japonica Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims description 9
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 39
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 239000003349 gelling agent Substances 0.000 claims abstract description 15
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000012153 distilled water Substances 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000000811 xylitol Substances 0.000 claims abstract description 13
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 13
- 229960002675 xylitol Drugs 0.000 claims abstract description 13
- 235000010447 xylitol Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000084 colloidal system Substances 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 10
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 2
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 2
- 229920002581 Glucomannan Polymers 0.000 claims description 2
- 229920002752 Konjac Polymers 0.000 claims description 2
- 229940046240 glucomannan Drugs 0.000 claims description 2
- 239000000252 konjac Substances 0.000 claims description 2
- 235000010485 konjac Nutrition 0.000 claims description 2
- 239000001814 pectin Substances 0.000 claims description 2
- 235000010987 pectin Nutrition 0.000 claims description 2
- 229920001277 pectin Polymers 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000206575 Chondrus crispus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of loquat fruitcakes, are made of following raw material：20 40 parts of loquat juice, 10 20 parts of gelling agent, 10 20 parts of starch syrup, 15 parts of citric acid, 15 parts of xylitol, 5 15 parts of white granulated sugar, 60 80 parts of distilled water.Loquat fruitcake produced by the present invention, it is soft or hard suitable, have loquat fresh fruit flavor, product is full of nutrition, sweet and dilitious, by consumer taste.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of loquat fruitcake and preparation method thereof.
Background technology
The nutritive value of loquat is very rich, containing there are many nutritional ingredients of needed by human body, in fruit containing vitamin C and
B family vitamin, organic acid, carbohydrate, protein, fat and several mineral materials.Containing there are many amino acid and micro in loquat juice
Element has the multiple functions such as relieving cough and moistening lung, softening blood vessel, reducing blood lipid and blood glucose, can be used for treating cough, coronary heart disease, hypertension
Etc. symptoms.Loquat golden yellow color, sweet acid, property is refrigerant, and fruitcake delicious flavour is processed into using pulp, full of nutrition, has
Extensive market.
Invention content
For above-mentioned, the object of the present invention is to provide a kind of loquat fruitcakes and preparation method thereof.
The technical solution adopted by the present invention is that：
A kind of loquat fruitcake, is made of following raw material：20-40 parts of loquat juice, 10-20 parts of gelling agent, starch
10-20 parts of syrup, 1-5 parts of citric acid, 1-5 parts of xylitol, 5-15 parts of white granulated sugar, 60-80 parts of distilled water.
Preferably, the loquat fruitcake, is made of following raw material：30 parts of loquat juice, forms sediment at 15 parts of gelling agent
15 parts of pulverized sugar slurry, 3 parts of citric acid, 3 parts of xylitol, 10 parts of white granulated sugar, 70 parts of distilled water.
Preferably, the gelling agent is by konjac glucomannan: pectin: carragheen is formed according to the ratio of weight ratio 2: 2: 1.
The present invention also provides the preparation methods of above-mentioned loquat fruitcake, include the following steps：
(1) loquat is cleaned up, uses broken wall crusher machine after removing the peel remove seed, then loquat juice is worn into colloid mill；
(3) starch syrup, citric acid, xylitol are added in loquat juice according to the ratio and are uniformly mixed；
(4) gelling agent is mixed with white granulated sugar siccative and is mixed thoroughly, distilled water is added, be put into and heat in water-bath and constantly stir
It mixes, colloid is made fully to dissolve, be subsequently poured into loquat juice warm fire and boil, and be stirred continuously, infusion 15- at a temperature of 65-75 DEG C
20mi n；
(5) loquat juice that infusion is completed is poured into disk rapidly, is sliced after cooling to get finished product.
It is an advantage of the invention that：Loquat fruitcake produced by the present invention, it is soft or hard suitable, have loquat fresh fruit flavor, product nutrition
It is abundant, it is sweet and dilitious, by consumer taste.
Specific implementation mode
For a further understanding of the present invention, the preferred embodiment of the invention is described with reference to embodiment, still
It should be appreciated that these descriptions are only the feature and advantage further illustrated the present invention, rather than to the claims in the present invention
Limitation.
Embodiment 1
A kind of loquat fruitcake, is made of following raw material：20 parts of loquat juice, 10 parts of gelling agent, starch syrup 10
Part, 1 part of citric acid, 1 part of xylitol, 5 parts of white granulated sugar, 60 parts of distilled water.
The preparation method of above-mentioned loquat fruitcake, includes the following steps：
(1) loquat is cleaned up, uses broken wall crusher machine after removing the peel remove seed, then loquat juice is worn into colloid mill；
(3) starch syrup, citric acid, xylitol are added in loquat juice according to the ratio and are uniformly mixed；
(4) gelling agent is mixed with white granulated sugar siccative and is mixed thoroughly, distilled water is added, be put into and heat in water-bath and constantly stir
It mixes, colloid is made fully to dissolve, be subsequently poured into loquat juice warm fire and boil, and be stirred continuously, infusion 15mi n at a temperature of 65 DEG C；
(5) loquat juice that infusion is completed is poured into disk rapidly, is sliced after cooling to get finished product.
Embodiment 2
A kind of loquat fruitcake, is made of following raw material：30 parts of loquat juice, 15 parts of gelling agent, starch syrup 15
Part, 3 parts of citric acid, 3 parts of xylitol, 10 parts of white granulated sugar, 70 parts of distilled water.
The preparation method of above-mentioned loquat fruitcake, includes the following steps：
(1) loquat is cleaned up, uses broken wall crusher machine after removing the peel remove seed, then loquat juice is worn into colloid mill；
(3) starch syrup, citric acid, xylitol are added in loquat juice according to the ratio and are uniformly mixed；
(4) gelling agent is mixed with white granulated sugar siccative and is mixed thoroughly, distilled water is added, be put into and heat in water-bath and constantly stir
It mixes, colloid is made fully to dissolve, be subsequently poured into loquat juice warm fire and boil, and be stirred continuously, infusion 17.5mi at a temperature of 70 DEG C
n；
(5) loquat juice that infusion is completed is poured into disk rapidly, is sliced after cooling to get finished product.
Embodiment 3
A kind of loquat fruitcake, is made of following raw material：40 parts of loquat juice, 20 parts of gelling agent, starch syrup 20
Part, 5 parts of citric acid, 5 parts of xylitol, 15 parts of white granulated sugar, 80 parts of distilled water.
The preparation method of above-mentioned loquat fruitcake, includes the following steps：
(1) loquat is cleaned up, uses broken wall crusher machine after removing the peel remove seed, then loquat juice is worn into colloid mill；
(3) starch syrup, citric acid, xylitol are added in loquat juice according to the ratio and are uniformly mixed；
(4) gelling agent is mixed with white granulated sugar siccative and is mixed thoroughly, distilled water is added, be put into and heat in water-bath and constantly stir
It mixes, colloid is made fully to dissolve, be subsequently poured into loquat juice warm fire and boil, and be stirred continuously, infusion 20mi n at a temperature of 75 DEG C；
(5) loquat juice that infusion is completed is poured into disk rapidly, is sliced after cooling to get finished product.
Claims (4)
1. a kind of loquat fruitcake, it is characterised in that be made of following raw material：20-40 parts of loquat juice, gelling agent 10-20
Part, 10-20 parts of starch syrup, 1-5 parts of citric acid, 1-5 parts of xylitol, 5-15 parts of white granulated sugar, 60-80 parts of distilled water.
2. loquat fruitcake according to claim 1, it is characterised in that be made of following raw material：Loquat juice 30
Part, 15 parts of gelling agent, 15 parts of starch syrup, 3 parts of citric acid, 3 parts of xylitol, 10 parts of white granulated sugar, 70 parts of distilled water.
3. loquat fruitcake according to claim 1 or 2, it is characterised in that the gelling agent is by konjac glucomannan: pectin: card
Glue is drawn to be formed according to the ratio of weight ratio 2: 2: 1.
4. the preparation method of loquat fruitcake according to claim 1 or 2, it is characterised in that include the following steps：
(1) loquat is cleaned up, uses broken wall crusher machine after removing the peel remove seed, then loquat juice is worn into colloid mill；
(3) starch syrup, citric acid, xylitol are added in loquat juice according to the ratio and are uniformly mixed；
(4) gelling agent is mixed with white granulated sugar siccative and is mixed thoroughly, distilled water is added, is put into water-bath and heats and be stirred continuously, make
Colloid fully dissolves, and is subsequently poured into loquat juice warm fire and boils, and is stirred continuously, infusion 15-20mi at a temperature of 65-75 DEG C
n；
(5) loquat juice that infusion is completed is poured into disk rapidly, is sliced after cooling to get finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810229351.8A CN108464466A (en) | 2018-03-20 | 2018-03-20 | A kind of loquat fruitcake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810229351.8A CN108464466A (en) | 2018-03-20 | 2018-03-20 | A kind of loquat fruitcake and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108464466A true CN108464466A (en) | 2018-08-31 |
Family
ID=63265487
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810229351.8A Withdrawn CN108464466A (en) | 2018-03-20 | 2018-03-20 | A kind of loquat fruitcake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108464466A (en) |
-
2018
- 2018-03-20 CN CN201810229351.8A patent/CN108464466A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005297B (en) | Brown rice roll and preparation method thereof | |
| CN102224878A (en) | Rosa roxburghii tratt fruit cake and preparation method thereof | |
| CN104304382A (en) | Preparation method of Chinese yam red bean cookies | |
| KR101813446B1 (en) | Method of manufacturing noodles using Plum extract | |
| CN106962445A (en) | A kind of jujube coarse grain biscuit and preparation method thereof | |
| CN106983050A (en) | A kind of processing technology optimizing research of date-wolfberry fruit composite beverage | |
| CN105995737A (en) | Nourishing and beautifying sandwich vegetable paper and production method thereof | |
| CN103549102B (en) | Tremella gel food and preparation method thereof | |
| CN109527288A (en) | A kind of konjaku, yam health care composite beverage and preparation method thereof | |
| CN105558644A (en) | Dateplum persimmon and pomegranate rind composite health beverage and preparation method thereof | |
| CN108464466A (en) | A kind of loquat fruitcake and preparation method thereof | |
| CN100438770C (en) | Low sugar orange smell preserved pumpkin fruits and its preparing method | |
| CN110859216A (en) | Dragon fruit health-care yoghourt dissolving bean and preparation method thereof | |
| CN108902901A (en) | A kind of fig mayonnaise and preparation method thereof | |
| CN108913489A (en) | A kind of preparation method of passion fruit allotment wine | |
| CN109170115A (en) | Without milk type persimmon ice-cream and preparation method thereof | |
| CN103099250B (en) | Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same | |
| CN108913491A (en) | A kind of preparation method of honey peach Fragrant fruit wine | |
| JP2001095530A (en) | Method of producing health food containing bamboo charcoal powder | |
| KR102326118B1 (en) | Manufacturing method of korean hot pepper paste and korean hot pepper paste manufactured by the same | |
| CN107183631A (en) | A kind of passion fruit pomelo sauce and preparation method thereof | |
| CN105961791A (en) | White fungus spleen supplementing and stomach stimulating purple sweet potato soft candy and preparation method thereof | |
| CN101755916A (en) | Method for preparing peanut milk | |
| CN104397793A (en) | Cabbage and banana fruit and vegetable beverage processing method | |
| CN108419886A (en) | A kind of rambutan fruitcake and preparation method thereof |
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: 20180831 |
|
| WW01 | Invention patent application withdrawn after publication |