CN114711321B - 添加有植物型欧米伽3的南极磷虾油凝胶糖果及制备方法 - Google Patents
添加有植物型欧米伽3的南极磷虾油凝胶糖果及制备方法 Download PDFInfo
- Publication number
- CN114711321B CN114711321B CN202210275461.4A CN202210275461A CN114711321B CN 114711321 B CN114711321 B CN 114711321B CN 202210275461 A CN202210275461 A CN 202210275461A CN 114711321 B CN114711321 B CN 114711321B
- Authority
- CN
- China
- Prior art keywords
- parts
- gel candy
- krill oil
- content
- antarctic krill
- 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.)
- Active
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims description 13
- 241000239370 Euphausia superba Species 0.000 title description 12
- 229940106134 krill oil Drugs 0.000 claims abstract description 42
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 22
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 22
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 22
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 22
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 22
- 239000000600 sorbitol Substances 0.000 claims abstract description 22
- 239000000499 gel Substances 0.000 claims description 81
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 9
- 239000003292 glue Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000005266 casting Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 230000001603 reducing effect Effects 0.000 abstract description 27
- 210000004369 blood Anatomy 0.000 abstract description 25
- 239000008280 blood Substances 0.000 abstract description 25
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 22
- 235000012000 cholesterol Nutrition 0.000 abstract description 11
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 abstract description 11
- 230000002195 synergetic effect Effects 0.000 abstract description 6
- 210000002966 serum Anatomy 0.000 abstract description 5
- 230000002035 prolonged effect Effects 0.000 abstract description 4
- MBMBGCFOFBJSGT-KUBAVDMBSA-N all-cis-docosa-4,7,10,13,16,19-hexaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 62
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 33
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 33
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 33
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 33
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 32
- 229940090949 docosahexaenoic acid Drugs 0.000 description 31
- 230000000694 effects Effects 0.000 description 15
- 241000699670 Mus sp. Species 0.000 description 14
- 235000019640 taste Nutrition 0.000 description 14
- 235000019197 fats Nutrition 0.000 description 13
- 150000002632 lipids Chemical class 0.000 description 12
- 239000003921 oil Substances 0.000 description 10
- 238000001514 detection method Methods 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 238000011049 filling Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 235000011187 glycerol Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 4
- 230000009467 reduction Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 3
- YMWUJEATGCHHMB-UHFFFAOYSA-N Dichloromethane Chemical compound ClCCl YMWUJEATGCHHMB-UHFFFAOYSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000013793 astaxanthin Nutrition 0.000 description 3
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 3
- 229940022405 astaxanthin Drugs 0.000 description 3
- 239000001168 astaxanthin Substances 0.000 description 3
- 239000002775 capsule Substances 0.000 description 3
- 238000000354 decomposition reaction Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000003094 microcapsule Substances 0.000 description 2
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 description 2
- 235000020660 omega-3 fatty acid Nutrition 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 229930195725 Mannitol Natural products 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- PMZURENOXWZQFD-UHFFFAOYSA-L Sodium Sulfate Chemical compound [Na+].[Na+].[O-]S([O-])(=O)=O PMZURENOXWZQFD-UHFFFAOYSA-L 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000008499 blood brain barrier function Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001218 blood-brain barrier Anatomy 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 208000026758 coronary atherosclerosis Diseases 0.000 description 1
- 239000010779 crude oil Substances 0.000 description 1
- 230000018514 detection of nutrient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 238000004817 gas chromatography Methods 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000000594 mannitol Substances 0.000 description 1
- 235000010355 mannitol Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- JBXYCUKPDAAYAS-UHFFFAOYSA-N methanol;trifluoroborane Chemical compound OC.FB(F)F JBXYCUKPDAAYAS-UHFFFAOYSA-N 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 230000000926 neurological effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- CASUWPDYGGAUQV-UHFFFAOYSA-M potassium;methanol;hydroxide Chemical compound [OH-].[K+].OC CASUWPDYGGAUQV-UHFFFAOYSA-M 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 239000007901 soft capsule Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Molecular Biology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明提供了一种添加有植物型欧米伽3的南极磷虾油凝胶糖果，通过在南极磷虾油中添加植物型欧米伽3，并添加微晶纤维素和山梨糖醇，在改善凝胶糖果流动性，减轻腥味，改善口感的同时，富含EPA和DHA，且EPA和DHA含量长期稳定，延长货架期，并发现南极磷虾油和植物型欧米伽3在降血脂方面具有明显的协同功效，制备的凝胶糖果具备优良的降血脂功效，能显著降低生物体血清中总胆固醇和甘油三酯的含量。
Description
技术领域
本发明属于保健品加工制造领域，具体涉及一种具有降血脂功效的凝胶糖果，尤其涉及一种添加有植物型欧米伽3的南极磷虾油凝胶糖果。
背景技术
凝胶糖是以一种或多种亲水性凝胶与白砂糖、淀粉糖浆为主料。经加热溶化至一定浓度，在一定条件下形成的水分含量较高、质地柔软的凝胶状糖块，含水量通常在10％～20％。由于糖果含水量高，质地柔软，因此存在易变质的问题，比如成品在货架期内，糖果互相粘连在一起。
南极磷虾油取自纯正野生南极磷虾，利用超低温萃取的方式提取，是大自然馈赠给人类的天然健康食品，含有其他食品不能替代的功效。美国临床证实，磷虾油具有超强的降血脂，降血糖，降血压，穿越血脑屏障营养及活化脑部细胞和神经，起到预防和治疗脑血管疾病；同时，预防和治疗冠状动脉粥样硬化，冠心病，预防发生心梗、支架、搭桥及二次复发等心血管疾病；当然，南极磷虾油还可以起到抗菌消炎，预防癌症的发生发展，延缓衰老，调节内分泌等多重功效。目前，全球有3亿人在食用南极磷虾油。南极磷磷虾油含有ω-3必需脂肪酸二十碳五烯酸(EPA)和二十二碳六烯酸(DHA)。ω-3必需脂肪酸有很多促进健康的益处，包括心血管，神经，骨骼和关节，视力，皮肤保健等。其不饱和脂肪酸是目前自然界中唯一以磷脂型态结合ω-3(EPA、DHA)和多样性超强抗氧化物(磷脂型虾青素Astaxanthin)的分子结构。
针对南极磷虾油的特殊功效，南极磷虾油产品越来越受到欢迎，目前南极磷虾油产品包括固体饮料、片剂、微囊粉，软胶囊等等，现有的产品中普遍存在的问题是：南极磷虾油亲水性好，能够吸收胶囊外皮等中的水分，使的微囊外皮发硬，胶囊内的内部物质外漏，由于产品的外界温度湿度等的不可控，导致胶囊凝结黏连，外皮难易咀嚼下咽等问题。同时由于EPA和DHA含有不饱和键，极不稳定，易分解，在制备成凝胶糖果的过程中，存在被氧化失效的风险，从而难以符合人们对其功能性的期待。
另外由于南极磷虾油密度大，较粘稠，流动性差，在制备凝胶糖果时影响灌装操作，而且腥味较重、口感差，难以满足消费者的需求。
针对现有的南极磷虾油凝胶糖果存在含水量高易变质，EPA、DHA和虾青素不稳定易分解，流动性差不方便灌装，腥味较重、口感差等问题，急需找到一种更稳定不易变质、富含活性EPA、DHA和虾青素，口感好、风味佳，并且能具备优异的降血脂效果的南极磷虾油凝胶糖果。
发明内容
为解决上述问题，本发明提供了一种具有降血脂功效的凝胶糖果，通过在南极磷虾油中添加植物型欧米伽3，并添加微晶纤维素和山梨糖醇，在改善凝胶糖果流动性，减轻腥味，改善口感的同时，富含EPA和DHA，且EPA和DHA含量长期稳定，延长货架期，并发现南极磷虾油和植物型欧米伽3在降血脂方面具有明显的协同功效，制备的凝胶糖果具备优良的降血脂功效，能显著降低生物体血清中总胆固醇和甘油三酯的含量。
一方面，本发明提供了一种凝胶糖果，所述凝胶糖果主要包括南极磷虾油和植物型欧米伽3。
南极磷虾油密度大，比较粘稠，流动性差，不方便灌装，且腥味较重，口感差，还有更重要的是，南极磷虾油制备成凝胶糖果的过程中，以及在后期存放过程中，其中的EPA和DHA不稳定，存在易分解从而影响保健功效的问题。
本发明经过大量研究证明，在南极磷虾油中添加植物型欧米伽3，不仅能使南极磷虾油密度变小，流动性变好易灌装，制得的凝胶糖果腥味减轻，口感变好，含水量降低，且更加稳定，使凝胶糖果中的高含量的EPA和DHA保持长期稳定，不易分解，并且使凝胶糖果具有更长的保质期。
进一步地，所述植物型欧米伽3和南极磷虾油的质量比为2:8～5:5。
进一步地，所述凝胶糖果还包括微晶纤维素和山梨糖醇；微晶纤维素和山梨糖醇的质量比为2:1。
研究证明，凝胶糖果中添加微晶纤维素和山梨糖醇，可以进一步提高EPA和DHA的稳定性，延长凝胶糖果保质期。
进一步地，按质量比计算，植物型欧米伽3和南极磷虾油含量为20～50份，微晶纤维素和山梨糖醇含量为10～30份。
进一步地，还包括明胶、甘油和水。
进一步地，包括南极磷虾油20份，植物型欧米伽320份，微晶纤维素10份，山梨糖醇的5份，明胶20份，甘油18份，水4～7份。
进一步地，还包括甜味剂、香味剂或色素中的一种或多种。
另一方面，本发明提供了一种如上所述的凝胶糖果的制备方法，该方法主要包括以下步骤：
(1)内容物的制备，称取南极磷虾油和植物型欧米伽3，加热溶解混匀，再加入微晶纤维素和山梨糖醇，搅拌混匀；
(2)胶液的制备：称取甘油、水和明胶混合，加热熔化；
(3)定型：将内容物和胶液放入模具进行浇膜，定型干燥。
进一步地，步骤(1)所述的加热温度为不超过60℃。
再一方面，本发明提供了如上所述的凝胶糖果或如上所述的方法制备的凝胶糖果用于降血脂的用途，采用所述凝胶糖果喂养生物体，能降低生物体血清中总胆固醇和甘油三酯含量。
研究证明，在南极磷虾油凝胶糖果中添加植物型欧米伽3，能进一步提高凝胶糖果的降血脂功效，可见南极磷虾油和植物型欧米伽3在降血脂方面具有明显的协同功效，其原因可能是植物型欧米伽3的添加使凝胶糖果中的保健成分更容易被吸收，提高了其降低小鼠总胆固醇和甘油三酯的功效。
本发明的有益效果是：
(1)通过在南极磷虾油中添加植物型欧米伽3，不仅能使南极磷虾油密度变小，流动性变好易灌装，制得的凝胶糖果腥味减轻，口感变好，含水量降低，且更加稳定，使凝胶糖果中的高含量的EPA和DHA保持长期稳定，不易分解，并且使凝胶糖果具有更长的保质期；
(2)通过在凝胶糖果中添加微晶纤维素和山梨糖醇，使凝胶糖果更加稳定，进一步提高EPA和DHA的稳定性，延长凝胶糖果保质期；
(3)充分发挥了南极磷虾油和植物型欧米伽3在降血脂方面具有明显的协同功效，提高了凝胶糖果的降血脂功效，制备的凝胶糖果喂养生物体时，能显著降低生物体血清中总胆固醇和甘油三酯的含量。
附图说明
图1为实施例1提供的南极磷虾油与植物型欧米伽3的照片。
具体实施方式
下面结合实施例对本发明作进一步详细描述，需要指出的是，以下所述实施例旨在便于对本发明的理解，而对其不起任何限定作用。本实施例中使用的试剂均为已知产品，通过购买市售产品获得。
实施例1本发明提供的凝胶糖果的制备
本实施例提供的凝胶糖果的制备方法包括以下步骤：
(1)内容物的制备，按质量比称取20份南极磷虾油(易雍好)和20份植物型欧米伽3(维义善素)(见图1)，加热至60℃溶解混匀，再加入10份微晶纤维素和5份山梨糖醇，充分搅拌混匀，并且在搅拌的过程中进行脱气泡，最终得到内容物；
(2)胶液的制备：称取18份甘油、5份水和20份明胶混合，加热熔化，搅拌均匀得到胶液；
(3)定型：将制得的内容物和胶液放入模具进行浇膜，定型干燥，筛选，包装，制得凝胶糖果。
实施例2植物型欧米伽3对制备凝胶糖果的影响
本实施例采用实施例1提供的方法制备凝胶糖果，并分成两组，其中第一组添加植物型欧米伽3，包括20份南极磷虾油和20份植物型欧米伽3；第二组不添加植物型欧米伽3，仅含有20份南极磷虾油，制备得到的凝胶糖果进行检测分析，分别考察两组凝胶糖果的流动性、腥味、口感、EPA、DHA含量，EPA、DHA含量的稳定性，以及饲喂小鼠后的降血脂功效的影响。
其中腥味、口感通过30名志愿者进行品尝反馈；EPA、DHA含量的检测方法为：先经脂质提取液(二氯甲烷∶无水甲醇＝2∶1)超声提取，离心取下层氮吹得粗油脂，分别依次加入KOH-甲醇溶液、三氟化硼甲醇溶液，65℃水浴30min，超声提取；加入正己烷，振摇后用饱和NaCl淋洗，离心取上层用无水硫酸钠脱水，过滤，再通过气相色谱检测。EPA、DHA含量的稳定性的检测方法为：取凝胶糖果，添加0.05％山梨酸钾，于40℃高温下放置10天后，检测其中EPA、DHA含量。饲喂小鼠后的降血脂功效检测方法为：采用制得的凝胶糖果饲喂小鼠28天后，测量小鼠血清中的总胆固醇和甘油三酯含量。检测结果如表1所示：
表1、植物型欧米伽3对制备的南极磷虾油凝胶糖果的影响
由表1可以看出，在南极磷虾油中添加植物型欧米伽3(第一组)能使南极磷虾油密度变小，流动性变好易灌装，从而能以更低含水量制得凝胶糖果，延长保质期；而且制得的凝胶糖果腥味减轻，口感变好；同时植物型欧米伽3还能提高EPA和DHA的稳定性，使其在高温储藏过程中不易分解，保证其降血脂的功效。
另外在降血脂功效方面，添加有植物型欧米伽3的凝胶糖果，其对降低小鼠总胆固醇和甘油三酯也更加有效，可能是由于植物型欧米伽3的添加，使凝胶糖果中的保健成分更容易被吸收，提高了其降低小鼠总胆固醇和甘油三酯的功效。
实施例3植物型欧米伽3与南极磷虾油的比例关系对制备凝胶糖果的影响
本实施例采用实施例1提供的方法制备凝胶糖果，其中植物型欧米伽3与南极磷虾油的质量比例关系分别为4份:36份(1:9)、8份:32份(2:8)、12份:28份(3:7)、16份:24份(4:6)、20份:20份(5:5)、24份:16份(6:4)，制备得到的凝胶糖果进行检测分析，分别考察六组凝胶糖果的流动性、腥味、口感、EPA、DHA含量，EPA、DHA含量的稳定性，以及饲喂小鼠后的降血脂功效的影响。检测方法按照实施例2提供的方法。检测结果如表2所示：
表2、植物型欧米伽3与南极磷虾油的比例关系对制备凝胶糖果的影响
由表2可以看出，植物型欧米伽3与南极磷虾油的比例关系，不仅会直接影响南极磷虾油的密度、流动相、腥味、口感等性能，还会直接影响EPA和DHA的高温储藏稳定性，并直接影响降低小鼠总胆固醇和甘油三酯的功效。当植物型欧米伽3含量较低时，制得的凝胶糖果流动性差，不易灌装，有腥味，口感黏腻，并且对提高EPA和DHA的稳定性的效果也有所降低，对协同南极磷虾油降低小鼠总胆固醇和甘油三酯的效果也有所削弱；当植物型欧米伽3含量增加时，虽然制得的凝胶糖果中的EPA和DHA含量有所降低，但其稳定性明显增强，能够抵抗高温储存而不易分解，且降低小鼠总胆固醇和甘油三酯方面，南极磷虾油与植物型欧米伽3发挥了非常好的协同效果。综合考虑植物型欧米伽3与南极磷虾油的比例关系优选为2:8～5:5。
实施例4微晶纤维素和山梨糖醇对制备凝胶糖果的影响
本实施例采用实施例1提供的方法制备凝胶糖果，并分别添加不同的添加剂，制备得到的凝胶糖果进行检测分析，分别考察不同添加剂对制备凝胶糖果的流动性、腥味、口感、EPA、DHA含量，EPA、DHA含量的稳定性，以及饲喂小鼠后的降血脂功效的影响。检测方法按照实施例2提供的方法。检测结果如表3所示：
表3、微晶纤维素和山梨糖醇对制备凝胶糖果的影响
由表3可以看出，在凝胶糖果中，进一步添加不同的添加剂，对于凝胶糖果的EPA和DHA的高温储藏稳定性，以及降血脂的功效都有一定的影响。其中添加微晶纤维素或山梨糖醇的效果好于木糖醇、甘露糖醇等，尤其是当同时添加微晶纤维素和山梨糖醇时，具有更好的协同效应，可以进一步提升EPA和DHA的高温储藏稳定性，而且在降血脂方面的功效也更加显著。
实施例5微晶纤维素和山梨糖醇的比例关系对制备凝胶糖果的影响
本实施例采用实施例1提供的方法制备凝胶糖果，其中微晶纤维素和山梨糖醇的质量比例关系分别为8:1、4:1、2:1、1:1、1:2，制备得到的凝胶糖果进行检测分析，分别考察不同添加剂对制备凝胶糖果的流动性、腥味、口感、EPA、DHA含量，EPA、DHA含量的稳定性，以及饲喂小鼠后的降血脂功效的影响。检测方法按照实施例2提供的方法。检测结果如表4所示：
表4、微晶纤维素和山梨糖醇的比例关系对制备凝胶糖果的影响
根据表4的结果可见，微晶纤维素和山梨糖醇的质量比例关系，也会影响到凝胶糖果的EPA和DHA的高温储藏稳定性，影响到凝胶糖果的降血脂功效。当微晶纤维素和山梨糖醇的质量比为2:1时，可以获得最佳的EPA和DHA的高温储藏稳定性，饲喂小鼠后的降血脂功效也达到最佳。
实施例6本发明制备的凝胶糖果的营养成分检测
本实施例针对采用实施例1提供的制备凝胶糖果的营养成分，包括能量、蛋白质、脂肪、碳水化合物、钠进行检测，检测结果如表5所示。
表5、凝胶糖果的营养成分含量检测结果
| 项目 | 营养成分含量值 |
| 能量 | 2710KJ/100g |
| 蛋白质 | 17.6g/100g |
| 脂肪 | 55.2g/100g |
| 碳水化合物 | 21.7g/100g |
| 钠 | 123mg/100g |
虽然本发明披露如上，但本发明并非限定于此。任何本领域技术人员，在不脱离本发明的精神和范围内，均可作各种更动与修改，因此本发明的保护范围应当以权利要求所限定的范围为准。
Claims (2)
1.一种凝胶糖果的制备方法，其特征在于，凝胶糖果由南极磷虾油20份、植物型欧米伽3 20份、微晶纤维素10份、山梨糖醇5份、明胶20份、甘油18份和水5份组成；所述凝胶糖果的制备方法，由以下步骤组成：
（1）内容物的制备，按质量比称取20份南极磷虾油和20份植物型欧米伽3，加热溶解混匀，再加入10份微晶纤维素和5份山梨糖醇，搅拌混匀得到内容物；
（2）胶液的制备：称取18份甘油、5份水和20份明胶混合，加热熔化，搅拌均匀得到胶液；所述的加热温度为不超过60℃；
（3）定型：将内容物和胶液放入模具进行浇膜，定型干燥。
2.一种凝胶糖果，其特征在于：用权利要求1所述的一种凝胶糖果的制备方法得到的一种凝胶糖果。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210275461.4A CN114711321B (zh) | 2022-03-19 | 2022-03-19 | 添加有植物型欧米伽3的南极磷虾油凝胶糖果及制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210275461.4A CN114711321B (zh) | 2022-03-19 | 2022-03-19 | 添加有植物型欧米伽3的南极磷虾油凝胶糖果及制备方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN114711321A CN114711321A (zh) | 2022-07-08 |
| CN114711321B true CN114711321B (zh) | 2024-03-15 |
Family
ID=82236605
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210275461.4A Active CN114711321B (zh) | 2022-03-19 | 2022-03-19 | 添加有植物型欧米伽3的南极磷虾油凝胶糖果及制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114711321B (zh) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011137160A2 (en) * | 2010-04-30 | 2011-11-03 | U.S. Nutraceuticals, Llc D/B/A Valensa International | Composition and method to improve blood lipid profiles and optionally reduce low density lipoprotein (ldl) per-oxidation in humans |
| CN103385493A (zh) * | 2013-07-18 | 2013-11-13 | 青岛银龄美海洋生物科技有限公司 | 以南极磷虾油为主料的健康食品 |
| CN105995661A (zh) * | 2016-05-25 | 2016-10-12 | 湖北楚米生物科技有限公司 | 一种南极磷虾油片及其制备工艺 |
| CN106822027A (zh) * | 2017-02-10 | 2017-06-13 | 力品药业（厦门）有限公司 | 一种欧米加‑3酸及其衍生物肠溶软胶囊及其制备方法 |
| CN107372861A (zh) * | 2017-08-24 | 2017-11-24 | 北京斯利安药业有限公司 | 一种组合物及其在制备改善高血脂症的产品中的应用 |
| CN107897466A (zh) * | 2017-11-09 | 2018-04-13 | 山东天地健生物工程有限公司 | 一种南极磷虾油夹心型凝胶糖果及其制备方法 |
| CN108552325A (zh) * | 2018-03-15 | 2018-09-21 | 北京瑞德伦医药科技有限公司 | 一种南极磷虾油组合物及制备方法 |
| EP3560342A1 (en) * | 2018-04-25 | 2019-10-30 | Nuseed Pty Ltd | Dha enriched polyunsaturated fatty acid compositions |
| CN112741192A (zh) * | 2019-10-31 | 2021-05-04 | 上海嘉益生物科技有限公司 | 一种低糖压片糖果及其制备方法 |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR2878747B1 (fr) * | 2004-12-03 | 2007-03-30 | Pierre Fabre Medicament Sa | Utilisation d'acide(s) gras omega-3 pour le traitement de l'hypercholesterolemie causee par un traitement anti-retroviral chez les patients infectes par le vih |
| EP2874500A2 (en) * | 2012-07-17 | 2015-05-27 | Aker Biomarine Antarctic AS | Concentration of omega-3 polyunsaturated fatty acids in krill oil |
-
2022
- 2022-03-19 CN CN202210275461.4A patent/CN114711321B/zh active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2011137160A2 (en) * | 2010-04-30 | 2011-11-03 | U.S. Nutraceuticals, Llc D/B/A Valensa International | Composition and method to improve blood lipid profiles and optionally reduce low density lipoprotein (ldl) per-oxidation in humans |
| CN103385493A (zh) * | 2013-07-18 | 2013-11-13 | 青岛银龄美海洋生物科技有限公司 | 以南极磷虾油为主料的健康食品 |
| CN105995661A (zh) * | 2016-05-25 | 2016-10-12 | 湖北楚米生物科技有限公司 | 一种南极磷虾油片及其制备工艺 |
| CN106822027A (zh) * | 2017-02-10 | 2017-06-13 | 力品药业（厦门）有限公司 | 一种欧米加‑3酸及其衍生物肠溶软胶囊及其制备方法 |
| CN107372861A (zh) * | 2017-08-24 | 2017-11-24 | 北京斯利安药业有限公司 | 一种组合物及其在制备改善高血脂症的产品中的应用 |
| CN107897466A (zh) * | 2017-11-09 | 2018-04-13 | 山东天地健生物工程有限公司 | 一种南极磷虾油夹心型凝胶糖果及其制备方法 |
| CN108552325A (zh) * | 2018-03-15 | 2018-09-21 | 北京瑞德伦医药科技有限公司 | 一种南极磷虾油组合物及制备方法 |
| EP3560342A1 (en) * | 2018-04-25 | 2019-10-30 | Nuseed Pty Ltd | Dha enriched polyunsaturated fatty acid compositions |
| CN112741192A (zh) * | 2019-10-31 | 2021-05-04 | 上海嘉益生物科技有限公司 | 一种低糖压片糖果及其制备方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN114711321A (zh) | 2022-07-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US11578289B2 (en) | Lipid extraction processes | |
| CN108112762B (zh) | 一种新型功能性软糖及其制备方法 | |
| US7166311B2 (en) | Process for producing fat composition containing hydrophobic components of glycyrrhiza | |
| CA2660781C (en) | Cold formed cereal bar fortified with omega-3 fatty acids and processes for making same | |
| EA023523B1 (ru) | Твердые жировые композиции, содержащие полиненасыщенные жирные кислоты, и способы их получения и использования | |
| CN107897466A (zh) | 一种南极磷虾油夹心型凝胶糖果及其制备方法 | |
| US20240081360A1 (en) | Base oil for oils and fats used in functional food, preparation method and use thereof | |
| CN1777420A (zh) | 用于预防和/或改善与生活方式相关疾病的经加工的油脂组合物 | |
| CN114711321B (zh) | 添加有植物型欧米伽3的南极磷虾油凝胶糖果及制备方法 | |
| US20120184760A1 (en) | Removal of monoglycerides from fatty acid concentrates | |
| CN113747796A (zh) | 制作单酰基甘油酯油的方法和含有单酰基甘油酯油的食物产品 | |
| EP2053922B1 (en) | Baked fruit filled bar fortified with omega-3 fatty acids and process for making same | |
| US8790735B2 (en) | Method of preferentially reducing absorption of saturated fat and compositions | |
| WO2022176677A1 (ja) | 筋肉増強用組成物及びその利用 | |
| KR20050007718A (ko) | Ｄｈａ 함유 조성물 | |
| CN1130485A (zh) | ω-3ω-6脂纺酸系列保健食品 | |
| JP3623944B2 (ja) | ホスファチジルセリン高含有組成物 | |
| CN1123093A (zh) | 富含ω-3脂肪酸系列保健糖果 | |
| JP6755530B2 (ja) | 皮膚炎の予防又は治療用医薬組成物 | |
| WO2004064830A1 (ja) | 生活習慣病予防・改善用の油脂加工組成物 | |
| JP2024080380A (ja) | 脳内のω３脂肪酸量増加促進剤 | |
| CN114651936A (zh) | 一种儿童食用糖果麦片及其制备方法 | |
| BRPI1104188B1 (pt) | Composições alimentícias de chocolate, nutricionalmente enriquecidas e processos de fabricação das composições alimentícias de chocolate, nutricionalmente enriquecidas | |
| CN111374209A (zh) | 一种富含有机硒的凝胶糖果及其制备方法 | |
| CN106070953A (zh) | 一种海苔坚果奶酥糖及其制备方法 |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |