CN111642598A - Health tea powder and processing method thereof - Google Patents
Health tea powder and processing method thereof Download PDFInfo
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- CN111642598A CN111642598A CN202010677652.4A CN202010677652A CN111642598A CN 111642598 A CN111642598 A CN 111642598A CN 202010677652 A CN202010677652 A CN 202010677652A CN 111642598 A CN111642598 A CN 111642598A
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- 239000000843 powder Substances 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 230000036541 health Effects 0.000 title claims description 22
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 73
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 238000000605 extraction Methods 0.000 claims abstract description 18
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 11
- 108090000790 Enzymes Proteins 0.000 claims abstract description 11
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 10
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000008113 selfheal Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000011435 rock Substances 0.000 claims abstract description 3
- 235000000346 sugar Nutrition 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000002244 precipitate Substances 0.000 claims description 20
- 239000006228 supernatant Substances 0.000 claims description 20
- 230000001376 precipitating effect Effects 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims 1
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000005700 microbiome Species 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 52
- 235000006468 Thea sinensis Nutrition 0.000 description 12
- 239000000047 product Substances 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 8
- 235000020279 black tea Nutrition 0.000 description 8
- 239000000126 substance Substances 0.000 description 6
- 230000008569 process Effects 0.000 description 5
- 235000009569 green tea Nutrition 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 235000020333 oolong tea Nutrition 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- 235000020334 white tea Nutrition 0.000 description 4
- 235000020338 yellow tea Nutrition 0.000 description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000353135 Psenopsis anomala Species 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- CAMXVZOXBADHNJ-UHFFFAOYSA-N ammonium nitrite Chemical compound [NH4+].[O-]N=O CAMXVZOXBADHNJ-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 230000003325 follicular Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000002516 radical scavenger Substances 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
Abstract
The invention discloses health-care tea powder which comprises the following raw materials in parts by weight: 40-50 parts of tea, 5-10 parts of ginger, 10-20 parts of selfheal, 5-10 parts of red dates, 10-20 parts of honeysuckle and 5-10 parts of rock sugar. The processing method comprises the following steps: (1) selecting raw materials; (2) killing enzyme and bacteria; (3) extracting at normal temperature; (4) extracting at medium temperature; (5) extracting at high temperature; (6) concentrating and drying. The processing method of the invention ensures the full leaching of the active ingredients of the raw materials, the utilization rate of the raw materials is high, the multi-stage temperature extraction is carried out, the instant solubility of the product is ensured, the tea powder prepared by the invention has small loss of the nutrient components and good color, the content of microorganisms in the tea powder is reduced, and the product is ensured to be in line with the food safety.
Description
Technical Field
The invention belongs to the technical field of agricultural product processing, and particularly relates to health-care tea powder and a processing method thereof.
Background
The tea powder is prepared by crushing tea into tea powder of more than 600 meshes by adopting an instant crushing method, so that the original natural green, nutritional and pharmacological components of the tea are kept to the maximum extent, and the tea powder does not contain any chemical additive. Besides being directly drunk, the instant rice can be widely added into various flour products (cakes, bread, fine dried noodles, biscuits and bean curd); frozen products (milk jelly, ice cream, quick frozen glue pudding, ice cream, yogurt); the nutrition and health care effects of the candy chocolate, the melon seeds, the special stuffing for moon cakes, the medical health care products, the daily chemical products and the like are enhanced, different tea leaves can be made into different tea powders, and the same tea leaf can be made into different processes and has great difference. The tea has effects of promoting digestion, removing greasy, lowering fire, improving eyesight, calming heart, relieving restlessness, clearing summer-heat, removing toxic substances, promoting fluid production, and quenching thirst. The tea polyphenol contained in the tea has strong oxidation resistance and physiological activity, is a scavenger of free radicals of a human body, and can block the synthesis of various carcinogens such as ammonium nitrite and the like in the body. It can also absorb radioactive substances to protect female skin. The tea can be used for washing face, and also has effects of removing facial greasiness, astringing follicular orifice, and relieving skin aging. However, the efficacy of tea is relatively single, so many health tea beverages appear in recent years, but the current health tea beverage is inconvenient to carry and heat, so that the improvement of the existing health tea beverage is urgently needed to meet the requirements of people.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide health-care tea powder and a processing method thereof.
The health tea powder comprises the following raw materials in parts by weight: 40-50 parts of tea, 5-10 parts of ginger, 10-20 parts of selfheal, 5-10 parts of red dates, 10-20 parts of honeysuckle and 5-10 parts of rock sugar.
The tea is one or more of green tea, black tea, oolong tea, white tea, black tea, yellow tea and pressed tea.
The processing method of the health tea powder comprises the following steps:
(1) selecting raw materials: selecting mildew-free and worm-eaten-free tea leaves, selfheal, red dates and honeysuckle, removing impurities such as leaves, branches and trunks and the like for later use, and peeling off ginger for later use;
(2) enzyme killing and sterilization: performing steam enzyme killing and sterilization on the raw materials and the crystal sugar selected in the step (1);
(3) normal temperature extraction: soaking the raw materials in 25-28 deg.C water for 35-45min, precipitating, and collecting supernatant;
(4) medium-temperature extraction: leaching the precipitate in step (3) in 50-60 deg.C water for 20-25min, precipitating, and collecting supernatant;
(5) high-temperature extraction: leaching the precipitate in the step (4) in water of 90-95 deg.C for 15-20min, precipitating, and collecting supernatant;
(6) concentrating and drying: mixing the supernatants, vacuum concentrating, and spray drying.
In order to ensure that the effective components in the raw materials are extracted to the maximum extent, the ratio of the raw materials to the water in the step (3) is 1: 7-9. The ratio of the precipitate to the water in the step (4) is 1: 5-8. The ratio of the precipitate to the water in the step (5) is 1: 3-5.
In order to ensure that the nutrient substances in the tea soup are destroyed in the middle of the concentration process, the temperature of vacuum concentration in the step (6) is 20-25 ℃, and the vacuum degree is 0.003 MPa.
Compared with the prior art, the health tea powder and the processing method thereof have the beneficial effects that 1, the processing method ensures the full leaching of the effective components of the raw materials, the utilization rate of the raw materials is high, the multi-stage temperature extraction is carried out, and the good instant property of the product is ensured; 2. the tea powder prepared by the method has the advantages of small loss of nutritional ingredients and good color, reduces the content of microorganisms in the tea powder, and ensures that the product meets the food safety.
Detailed Description
The principles and features of this invention are described below in conjunction with examples, which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
The health tea powder comprises the following raw materials in parts by weight: 40 parts of tea, 5 parts of ginger, 10 parts of selfheal, 5 parts of red date, 10 parts of honeysuckle and 5 parts of rock candy.
The tea is one or more of green tea, black tea, oolong tea, white tea, black tea, yellow tea and pressed tea.
The processing method of the health tea powder comprises the following steps:
(1) selecting raw materials: selecting mildew-free and worm-eaten-free tea leaves, selfheal, red dates and honeysuckle, removing impurities such as leaves, branches and trunks and the like for later use, and peeling off ginger for later use;
(2) enzyme killing and sterilization: performing steam enzyme killing and sterilization on the raw materials and the crystal sugar selected in the step (1);
(3) normal temperature extraction: soaking the raw materials in 25-28 deg.C water for 35min, precipitating, and collecting supernatant;
(4) medium-temperature extraction: leaching the precipitate in the step (3) in water of 50-60 deg.C for 20min, precipitating, and collecting supernatant;
(5) high-temperature extraction: leaching the precipitate in the step (4) in water at 90-95 ℃ for 15min, then precipitating, and taking out supernatant;
(6) concentrating and drying: mixing the supernatants, vacuum concentrating, and spray drying.
In order to ensure that the effective components in the raw materials are extracted to the maximum extent, the ratio of the raw materials to the water in the step (3) is 1: 7. The ratio of the precipitate to the water in the step (4) is 1: 5. The ratio of the precipitate to the water in the step (5) is 1: 3.
In order to ensure that the nutrient substances in the tea soup are destroyed in the middle of the concentration process, the temperature of vacuum concentration in the step (6) is 20-25 ℃, and the vacuum degree is 0.003 MPa.
Example 2
The health tea powder comprises the following raw materials in parts by weight: 50 parts of tea, 10 parts of ginger, 20 parts of selfheal, 10 parts of red date, 20 parts of honeysuckle and 10 parts of rock candy.
The tea is one or more of green tea, black tea, oolong tea, white tea, black tea, yellow tea and pressed tea.
The processing method of the health tea powder comprises the following steps:
(1) selecting raw materials: selecting mildew-free and worm-eaten-free tea leaves, selfheal, red dates and honeysuckle, removing impurities such as leaves, branches and trunks and the like for later use, and peeling off ginger for later use;
(2) enzyme killing and sterilization: performing steam enzyme killing and sterilization on the raw materials and the crystal sugar selected in the step (1);
(3) normal temperature extraction: soaking the raw materials in 25-28 deg.C water for 45min, precipitating, and collecting supernatant;
(4) medium-temperature extraction: leaching the precipitate in the step (3) in water of 50-60 deg.C for 25min, precipitating, and collecting supernatant;
(5) high-temperature extraction: leaching the precipitate in the step (4) in water at 90-95 ℃ for 20min, then precipitating, and taking out supernatant;
(6) concentrating and drying: mixing the supernatants, vacuum concentrating, and spray drying.
In order to ensure that the effective components in the raw materials are extracted to the maximum extent, the ratio of the raw materials to the water in the step (3) is 1: 9. The ratio of the precipitate to the water in the step (4) is 1: 8. The ratio of the precipitate to the water in the step (5) is 1: 5.
In order to ensure that the nutrient substances in the tea soup are destroyed in the middle of the concentration process, the temperature of vacuum concentration in the step (6) is 20-25 ℃, and the vacuum degree is 0.003 MPa.
Example 3
The health tea powder comprises the following raw materials in parts by weight: 45 parts of tea, 8 parts of ginger, 15 parts of selfheal, 7 parts of red date, 15 parts of honeysuckle and 8 parts of rock candy.
The tea is one or more of green tea, black tea, oolong tea, white tea, black tea, yellow tea and pressed tea.
The processing method of the health tea powder comprises the following steps:
(1) selecting raw materials: selecting mildew-free and worm-eaten-free tea leaves, selfheal, red dates and honeysuckle, removing impurities such as leaves, branches and trunks and the like for later use, and peeling off ginger for later use;
(2) enzyme killing and sterilization: performing steam enzyme killing and sterilization on the raw materials and the crystal sugar selected in the step (1);
(3) normal temperature extraction: soaking the raw materials in 25-28 deg.C water for 30min, precipitating, and collecting supernatant;
(4) medium-temperature extraction: leaching the precipitate in the step (3) in water of 50-60 deg.C for 20min, precipitating, and collecting supernatant;
(5) high-temperature extraction: leaching the precipitate in the step (4) in water at 90-95 ℃ for 20min, then precipitating, and taking out supernatant;
(6) concentrating and drying: mixing the supernatants, vacuum concentrating, and spray drying.
In order to ensure that the effective components in the raw materials are extracted to the maximum extent, the ratio of the raw materials to the water in the step (3) is 1: 8. The ratio of the precipitate to the water in the step (4) is 1: 6. The ratio of the precipitate to the water in the step (5) is 1: 4.
In order to ensure that the nutrient substances in the tea soup are destroyed in the middle of the concentration process, the temperature of vacuum concentration in the step (6) is 20-25 ℃, and the vacuum degree is 0.003 MPa.
The processing method of the invention ensures the full leaching of the active ingredients of the raw materials, the utilization rate of the raw materials is high, the multi-stage temperature extraction is carried out, the instant solubility of the product is ensured, the tea powder prepared by the invention has small loss of the nutrient components and good color, the content of microorganisms in the tea powder is reduced, and the product is ensured to be in line with the food safety.
The scope of the present invention is not limited to the technical solutions disclosed in the embodiments, and any modifications, equivalent substitutions, improvements, etc. made to the above embodiments according to the technical spirit of the present invention fall within the scope of the present invention.
Claims (6)
1. A health tea powder is characterized in that: the feed comprises the following raw materials in parts by weight: 40-50 parts of tea, 5-10 parts of ginger, 10-20 parts of selfheal, 5-10 parts of red dates, 10-20 parts of honeysuckle and 5-10 parts of rock sugar.
2. A method for processing the health tea powder according to claim 1, wherein the method comprises the steps of: the method comprises the following steps:
(1) selecting raw materials: selecting tea, Prunellae Spica, fructus Jujubae and flos Lonicerae which are not mildewed and not damaged by worms, and peeling rhizoma Zingiberis recens;
(2) enzyme killing and sterilization: performing steam enzyme killing and sterilization on the raw materials and the crystal sugar selected in the step (1);
(3) normal temperature extraction: soaking the raw materials in 25-28 deg.C water for 35-45min, precipitating, and collecting supernatant;
(4) medium-temperature extraction: leaching the precipitate in step (3) in 50-60 deg.C water for 20-25min, precipitating, and collecting supernatant;
(5) high-temperature extraction: leaching the precipitate in the step (4) in water of 90-95 deg.C for 15-20min, precipitating, and collecting supernatant;
(6) concentrating and drying: mixing the supernatants, vacuum concentrating, and spray drying.
3. The processing method of health tea powder according to claim 2, characterized in that: the ratio of the raw materials to the water in the step (3) is 1: 7-9.
4. The processing method of health tea powder according to claim 2 or 3, characterized in that: the ratio of the precipitate to the water in the step (4) is 1: 5-8.
5. The processing method of health tea powder according to claim 4, wherein: the ratio of the precipitate to the water in the step (5) is 1: 3-5.
6. The processing method of health tea powder according to claim 2, characterized in that: the temperature of vacuum concentration in the step (6) is 20-25 ℃, and the vacuum degree is 0.003 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010677652.4A CN111642598A (en) | 2020-07-15 | 2020-07-15 | Health tea powder and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010677652.4A CN111642598A (en) | 2020-07-15 | 2020-07-15 | Health tea powder and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111642598A true CN111642598A (en) | 2020-09-11 |
Family
ID=72340839
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010677652.4A Pending CN111642598A (en) | 2020-07-15 | 2020-07-15 | Health tea powder and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111642598A (en) |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073587A (en) * | 2006-05-18 | 2007-11-21 | 天津天士力制药股份有限公司 | Method for separating and extracting Chinese Thorowax Root |
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| CN101371701A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Health care tea crystal sugar |
| CN101480208A (en) * | 2008-01-08 | 2009-07-15 | 刘川汶 | Tea making method and application thereof in other plant stem-leaf products |
| CN103416530A (en) * | 2013-06-26 | 2013-12-04 | 王天树 | Health-care herbal tea |
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| CN105028777A (en) * | 2015-08-25 | 2015-11-11 | 马丽 | Honeysuckle healthy tea |
| CN109247403A (en) * | 2018-10-30 | 2019-01-22 | 剑阁县富艳农业开发有限公司 | A kind of honeysuckle, tealeaves and sugar combination are refreshed oneself type drink and preparation method thereof |
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2020
- 2020-07-15 CN CN202010677652.4A patent/CN111642598A/en active Pending
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Application publication date: 20200911 |