CN112841505A - Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof - Google Patents
Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof Download PDFInfo
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- CN112841505A CN112841505A CN202110151852.0A CN202110151852A CN112841505A CN 112841505 A CN112841505 A CN 112841505A CN 202110151852 A CN202110151852 A CN 202110151852A CN 112841505 A CN112841505 A CN 112841505A
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- glutinous rice
- powder
- beverage
- manioc
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 94
- 235000009566 rice Nutrition 0.000 title claims abstract description 94
- 239000000843 powder Substances 0.000 title claims abstract description 83
- 240000003183 Manihot esculenta Species 0.000 title claims abstract description 68
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 title claims abstract description 68
- 235000013361 beverage Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 93
- 229920002472 Starch Polymers 0.000 claims abstract description 33
- 235000019698 starch Nutrition 0.000 claims abstract description 33
- 239000008107 starch Substances 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- 235000013365 dairy product Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 241000519695 Ilex integra Species 0.000 claims description 29
- 238000010438 heat treatment Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 235000019871 vegetable fat Nutrition 0.000 claims 1
- 230000008901 benefit Effects 0.000 abstract description 5
- 239000004615 ingredient Substances 0.000 abstract description 4
- 229920000945 Amylopectin Polymers 0.000 abstract description 3
- 229920000856 Amylose Polymers 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 230000002522 swelling effect Effects 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010025 steaming Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 229940112822 chewing gum Drugs 0.000 description 1
- 235000015218 chewing gum Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008719 thickening Effects 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- 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
Abstract
The invention discloses glutinous rice and manioc powder for drinks and a preparation method and a using method thereof, and the glutinous rice and manioc powder for drinks comprises the following components in parts by weight: 25-30 parts of white granulated sugar, 20-25 parts of milk powder, 20-25 parts of cassava starch, 21-26.5 parts of glutinous rice powder, 3-5 parts of non-dairy creamer and 3-5 parts of maltodextrin. According to the invention, by utilizing the water absorption of the heated cassava starch, the viscosity and the stretching ductility of the cassava starch when the amylopectin and the amylose are in proper proportion, and the swelling property and the adhesion property of the glutinous rice flour after the glutinous rice flour is heated in water, the glutinous rice and manioc flour ingredients for the beverage are scientifically proportioned and reasonably matched, so that the glutinous rice and manioc which is sticky but not tough in taste, cannot be scattered when placed in the beverage and can be absorbed can be prepared through simple operations such as water boiling, stirring and the like. The preparation process only takes a few minutes, has short time consumption and low energy consumption, thereby effectively reducing labor and cost and having good economic benefit.
Description
Technical Field
The invention belongs to the technical field of research and development and production of pastry premixed flour, and particularly relates to glutinous rice and manioc flour for drinks as well as a preparation method and a use method thereof.
Background
Mochi is a glutinous rice cake made from glutinous rice flour or other starch by steaming or baking, and is an elastic and viscous food. The traditional mochi is prepared by mixing glutinous rice flour, corn starch, white granulated sugar and the like with pure milk, uniformly stirring, steaming for 15 to 20 minutes in a pot, heating after steaming, adding melted butter, kneading by hands until the butter is completely absorbed, and the like.
The cake premixed flour is mainly prepared and mixed raw materials required by cake production and preparation in advance. The cake premixed flour in the current market is used for making instant foods such as cakes and bread, but the premixed flour which is applied to mochi cakes and is placed in beverages in a milk tea shop for drinking and can be conveniently and quickly prepared is not available.
Disclosure of Invention
The invention aims to provide glutinous rice and mochi powder for beverages and a preparation method and a using method thereof, so as to conveniently and rapidly prepare glutinous rice and mochi with sticky but not tough mouthfeel.
The invention is realized by the following technical scheme:
the glutinous rice and sweet potato powder for the beverage comprises the following components in parts by weight: 25-30 parts of white granulated sugar, 20-25 parts of milk powder, 20-25 parts of cassava starch, 21-26.5 parts of glutinous rice powder, 3-5 parts of non-dairy creamer and 3-5 parts of maltodextrin.
The paint comprises the following components in parts by weight: 27.5 parts of white granulated sugar, 22.5 parts of milk powder, 20 parts of cassava starch, 21 parts of glutinous rice flour, 4 parts of non-dairy creamer and 4 parts of maltodextrin.
According to the preparation method of the glutinous rice and manioc powder for the beverage, 25-30 parts by weight of white granulated sugar, 20-25 parts by weight of milk powder, 20-25 parts by weight of cassava starch, 21-26.5 parts by weight of glutinous rice powder, 3-5 parts by weight of non-dairy creamer and 3-5 parts by weight of maltodextrin are taken; the raw materials are placed in a container and mixed evenly to obtain the glutinous rice and sweet potato powder for the beverage.
The using method of the glutinous rice and manioc powder for the beverage comprises the following steps,
weighing the glutinous rice and manioc powder for the beverage and the water according to the proportion of 1:3 for later use;
stirring and putting the glutinous rice and mochi powder for the beverage into water at room temperature until the beverage is pulverized by the glutinous rice and the mochi powder;
and gradually heating to boiling while stirring for kneading, wherein the heating time is 3-4 minutes, so that the glutinous rice mochi is prepared after the product is cured and is cooled and placed.
Compared with the prior art, the invention has the beneficial effects that:
the glutinous rice mochi is prepared by utilizing the water absorption of heated cassava starch, the viscosity and the stretching ductility of the cassava starch when the proportion of the cassava starch, the amylopectin and the amylose is proper, adding the swelling property and the adhesion property of the glutinous rice powder after the glutinous rice powder is heated in water, and scientifically proportioning and reasonably matching the cassava starch and the glutinous rice powder in product ingredients to modify the cassava starch and make the cassava starch sticky, so that the glutinous rice mochi with sticky but not tough mouthfeel can be prepared by simple operations such as water boiling, stirring and the like, can not be dispersed and absorbed when being placed in a beverage, and has good mouthfeel and flavor. The preparation process only takes a few minutes, has short time consumption and low energy consumption, thereby effectively reducing labor and cost and having good economic benefit.
In addition, the glutinous rice and manioc powder for the beverage also comprises nutrient substances and flavor substance combinations such as milk powder, glutinous rice powder and the like, and the glutinous rice and manioc powder is prepared into cake premixed powder after being mixed, blended and packaged, so that the cake premixed powder is rich in nutrition, green and healthy.
Detailed Description
The invention provides glutinous rice and manioc powder for drinks and a preparation method and a using method thereof, and the invention is explained in detail by combining specific embodiments in order to make the advantages and technical scheme of the invention clearer and clearer.
The raw materials required for the present invention can be obtained commercially, unless otherwise specified.
The invention provides glutinous rice and manioc powder for drinks, which comprises the following components in parts by weight: 25-30 parts of white granulated sugar, 20-25 parts of milk powder, 20-25 parts of cassava starch, 21-26.5 parts of glutinous rice powder, 3-5 parts of non-dairy creamer and 3-5 parts of maltodextrin.
Preferably, the glutinous rice and mochi powder for the beverage comprises the following components in parts by weight: 27.5 parts of white granulated sugar, 22.5 parts of milk powder, 20 parts of cassava starch, 21 parts of glutinous rice flour, 4 parts of non-dairy creamer and 4 parts of maltodextrin.
The invention also provides a preparation method of the glutinous rice and manioc powder for the beverage, which comprises the following steps of taking 25-30 parts by weight of white granulated sugar, 20-25 parts by weight of milk powder, 20-25 parts by weight of tapioca starch, 21-26.5 parts by weight of glutinous rice powder, 3-5 parts by weight of non-dairy creamer and 3-5 parts by weight of maltodextrin; the raw materials are placed in a container and mixed evenly to obtain the glutinous rice and sweet potato powder for the beverage.
The invention also provides a using method of the glutinous rice and manioc powder for the beverage, which comprises the following steps,
weighing the glutinous rice and manioc powder for the beverage and the water according to the proportion of 1:3 for later use;
stirring and putting the glutinous rice and mochi powder for the beverage into water at room temperature until the beverage is pulverized by the glutinous rice and the mochi powder;
and gradually heating to boiling while stirring for kneading, wherein the heating time is 3-4 minutes, so that the glutinous rice mochi is prepared after the product is cured and is cooled and placed.
In the ingredients, the proportion between the cassava starch and the glutinous rice flour is very important. If the cassava starch has a high specific gravity, the prepared product is too tough and is similar to a rubber band or chewing gum, so that the cassava starch is not easy to bite off and has poor taste, and the cassava starch is sucked by a suction pipe to be stuck up and even block the suction pipe; if the specific gravity of the cassava starch is relatively low, the prepared product is not easy to form into a slurry shape, namely, the product is too thin and is not formed. The two conditions can be well balanced by adding the glutinous rice flour, so that the prepared product has elasticity and does not have tension.
The glutinous rice mochi is prepared by utilizing the water absorption of heated cassava starch, the viscosity and the stretching ductility of the cassava starch when the proportion of the cassava starch, the amylopectin and the amylose is proper, adding the swelling property and the adhesion property of the glutinous rice powder after the glutinous rice powder is heated in water, and scientifically proportioning and reasonably matching the cassava starch and the glutinous rice powder in product ingredients to modify the cassava starch and make the cassava starch sticky, so that the glutinous rice mochi with sticky but not tough mouthfeel can be prepared by simple operations such as water boiling, stirring and the like, can not be dispersed and absorbed when being placed in a beverage, and has good mouthfeel and flavor. Among them, maltodextrin has a filling effect. The preparation process only takes a few minutes, has short time consumption and low energy consumption, thereby effectively reducing labor and cost and having good economic benefit.
In addition, the glutinous rice and manioc powder for the beverage also comprises nutrient substances and flavor substance combinations such as milk powder, glutinous rice powder and the like, and the glutinous rice and manioc powder is prepared into cake premixed powder after being mixed, blended and packaged, so that the cake premixed powder is rich in nutrition, green and healthy.
Example 1
Taking 25 parts of white granulated sugar, 20 parts of milk powder, 20 parts of cassava starch, 21 parts of water-milled glutinous rice flour, 3 parts of non-dairy creamer and 3 parts of maltodextrin according to parts by weight; putting the raw materials into a container, and uniformly mixing to obtain glutinous rice and manioc powder for the beverage;
weighing the prepared glutinous rice and manioc powder for the beverage according to the proportion of 1:3 of the glutinous rice and manioc powder for the beverage and water for later use; stirring and putting the glutinous rice and mochi powder for the beverage into water at room temperature until the beverage is pulverized by the glutinous rice and the mochi powder, and then heating with soft fire and stirring until slurry formed by mixing is foamed. Wherein, the preheating process is carried out in the 1 st minute, the thickening process is carried out in the 2 nd minute, the stirring and strengthening process is carried out in the 3 rd minute, and the aging process is carried out in the 1 st minute (4 minutes in total). After the glutinous rice is cured, the glutinous rice mochi is prepared after cooling and standing.
Example 2
Taking 30 parts of white granulated sugar, 25 parts of milk powder, 25 parts of cassava starch, 26.5 parts of glutinous rice powder, 5 parts of non-dairy creamer and 5 parts of maltodextrin according to parts by weight; putting the raw materials into a container, and uniformly mixing to obtain glutinous rice and manioc powder for the beverage;
weighing the prepared glutinous rice and manioc powder for the beverage according to the proportion of 1:3 of the glutinous rice and manioc powder for the beverage and water for later use; stirring and putting the glutinous rice and mochi powder for the beverage into water at room temperature until the beverage is ground by the glutinous rice and the mochi, then continuously stirring for 3 minutes while heating, cooling and placing after the beverage is cured to obtain the glutinous rice and the mochi.
Example 3
Taking 27.5 parts of white granulated sugar, 22.5 parts of milk powder, 20 parts of cassava starch, 21 parts of glutinous rice powder, 4 parts of non-dairy creamer and 4 parts of maltodextrin according to parts by weight; putting the raw materials into a container, and uniformly mixing to obtain glutinous rice and manioc powder for the beverage;
weighing the prepared glutinous rice and manioc powder for the beverage according to the proportion of 1:3 of the glutinous rice and manioc powder for the beverage and water for later use; stirring and putting the glutinous rice and mochi powder for the beverage into water at room temperature until the beverage is ground by the glutinous rice and mochi powder, heating and stirring, cooling and placing after the beverage is cured to obtain the glutinous rice and mochi.
The traditional mochi is prepared by cooking methods such as steaming and baking, needs to be operated by a specially-assigned person on duty, and is very inconvenient to apply in fast-paced places such as a milky tea shop and the like. And the cake can not be made by using the traditional wheat flour as a main raw material and a baking method which is used for making the cake if the requirement that the cake in the milk tea can be absorbed and eaten is met, and the cake is solid and can be completely soaked in the beverage without mouthfeel.
Compared with the cake premixed flour which takes wheat flour as a main raw material, the glutinous rice and manioc flour for the premixed beverage provided by the invention is prepared by optimally proportioning the manioc starch and the glutinous rice flour and directly heating and kneading, so that the glutinous rice and manioc flour has the advantages that the manufactured manioc is not completely soaked in the beverage, can be molded and can be absorbed and drunk, and the manufacturing process is more convenient, quicker, simple and feasible.
The invention is not limited to the examples, and any equivalent changes to the technical solution of the invention by a person skilled in the art after reading the description of the invention are covered by the claims of the invention.
Claims (4)
1. The glutinous rice and sweet potato powder for the beverage is characterized by comprising the following components in parts by weight: 25-30 parts of white granulated sugar, 20-25 parts of milk powder, 20-25 parts of cassava starch, 21-26.5 parts of glutinous rice powder, 3-5 parts of non-dairy creamer and 3-5 parts of maltodextrin.
2. The glutinous rice and manioc powder for the beverage according to claim 1, which is characterized by comprising the following components in parts by weight: 27.5 parts of white granulated sugar, 22.5 parts of milk powder, 20 parts of cassava starch, 21 parts of glutinous rice flour, 4 parts of non-dairy creamer and 4 parts of maltodextrin.
3. The preparation method of glutinous rice and manioc powder for the beverage according to claim 1, wherein 25 to 30 parts by weight of white granulated sugar, 20 to 25 parts by weight of milk powder, 20 to 25 parts by weight of tapioca, 21 to 26.5 parts by weight of glutinous rice powder, 3 to 5 parts by weight of vegetable fat powder, and 3 to 5 parts by weight of maltodextrin are taken; the raw materials are placed in a container and mixed evenly to obtain the glutinous rice and sweet potato powder for the beverage.
4. The use method of the glutinous rice and tapioca flour for beverage according to claim 1, characterized by comprising the following steps,
weighing the glutinous rice and manioc powder for the beverage and the water according to the proportion of 1:3 for later use;
stirring and putting the glutinous rice and mochi powder for the beverage into water at room temperature until the beverage is pulverized by the glutinous rice and the mochi powder;
and gradually heating to boiling while stirring for kneading, wherein the heating time is 3-4 minutes, so that the glutinous rice mochi is prepared after the product is cured and is cooled and placed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110151852.0A CN112841505A (en) | 2021-02-03 | 2021-02-03 | Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110151852.0A CN112841505A (en) | 2021-02-03 | 2021-02-03 | Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841505A true CN112841505A (en) | 2021-05-28 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110151852.0A Pending CN112841505A (en) | 2021-02-03 | 2021-02-03 | Glutinous rice and manioc powder for beverage as well as preparation method and use method thereof |
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| CN (1) | CN112841505A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785543A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix |
| CN102008046A (en) * | 2010-11-11 | 2011-04-13 | 东莞市圣心食品有限公司 | Special powder for producing high-quality mochi and making method of powder |
| CN104012591A (en) * | 2014-06-13 | 2014-09-03 | 广州市食品工业研究所有限公司 | Mochi bread premix powder with good freeze thawing stability, mochi bread and production thereof |
| CN108157806A (en) * | 2016-12-07 | 2018-06-15 | 王义娟 | A kind of production method of glutinous rice wrapped in lotus leaves |
| CN110881649A (en) * | 2019-12-04 | 2020-03-17 | 福建省桥南行食品有限公司 | Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material |
| CN110973595A (en) * | 2019-12-18 | 2020-04-10 | 杭州美特醇香食品有限公司 | Instant brown sugar taro balls and preparation method thereof |
| JP2020074732A (en) * | 2018-11-09 | 2020-05-21 | 亀田製菓株式会社 | Food composition |
| CN111280386A (en) * | 2018-12-06 | 2020-06-16 | 溆浦县金中荷莲有限公司 | White silk glutinous rice cake beneficial to digestion |
-
2021
- 2021-02-03 CN CN202110151852.0A patent/CN112841505A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101785543A (en) * | 2009-11-30 | 2010-07-28 | 广州合诚实业有限公司 | Mochi prepared mix with long guarantee period, mochi and preparation method of mochi prepared mix |
| CN102008046A (en) * | 2010-11-11 | 2011-04-13 | 东莞市圣心食品有限公司 | Special powder for producing high-quality mochi and making method of powder |
| CN104012591A (en) * | 2014-06-13 | 2014-09-03 | 广州市食品工业研究所有限公司 | Mochi bread premix powder with good freeze thawing stability, mochi bread and production thereof |
| CN108157806A (en) * | 2016-12-07 | 2018-06-15 | 王义娟 | A kind of production method of glutinous rice wrapped in lotus leaves |
| JP2020074732A (en) * | 2018-11-09 | 2020-05-21 | 亀田製菓株式会社 | Food composition |
| CN111280386A (en) * | 2018-12-06 | 2020-06-16 | 溆浦县金中荷莲有限公司 | White silk glutinous rice cake beneficial to digestion |
| CN110881649A (en) * | 2019-12-04 | 2020-03-17 | 福建省桥南行食品有限公司 | Mochi powder for stabilizing leavening, filling and serving as food oil-water mixed base material |
| CN110973595A (en) * | 2019-12-18 | 2020-04-10 | 杭州美特醇香食品有限公司 | Instant brown sugar taro balls and preparation method thereof |
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Application publication date: 20210528 |