CN1290420C - High lysine corn flour nutritive biscuit - Google Patents
High lysine corn flour nutritive biscuit Download PDFInfo
- Publication number
- CN1290420C CN1290420C CN 200510011313 CN200510011313A CN1290420C CN 1290420 C CN1290420 C CN 1290420C CN 200510011313 CN200510011313 CN 200510011313 CN 200510011313 A CN200510011313 A CN 200510011313A CN 1290420 C CN1290420 C CN 1290420C
- Authority
- CN
- China
- Prior art keywords
- parts
- corn flour
- enzymolysis
- expanded
- corn
- 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.)
- Expired - Fee Related
Links
- 240000008042 Zea mays Species 0.000 title claims abstract description 78
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 78
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 76
- 235000005822 corn Nutrition 0.000 title claims abstract description 76
- 235000013312 flour Nutrition 0.000 title claims abstract description 73
- 239000004472 Lysine Substances 0.000 title claims abstract description 33
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 title claims abstract description 30
- 235000015895 biscuits Nutrition 0.000 title claims abstract description 17
- 230000000050 nutritive effect Effects 0.000 title claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000290333 Vanilla fragrans Species 0.000 claims abstract description 8
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 8
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims abstract description 8
- 235000019219 chocolate Nutrition 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 8
- 235000010855 food raising agent Nutrition 0.000 claims description 7
- 239000003292 glue Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 238000001125 extrusion Methods 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 108091005804 Peptidases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims 2
- 230000001007 puffing effect Effects 0.000 claims 2
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 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 abstract 2
- 229930006000 Sucrose Natural products 0.000 abstract 2
- 108010010803 Gelatin Proteins 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000001079 digestive effect Effects 0.000 abstract 1
- 235000015203 fruit juice Nutrition 0.000 abstract 1
- 229920000159 gelatin Polymers 0.000 abstract 1
- 239000008273 gelatin Substances 0.000 abstract 1
- 235000019322 gelatine Nutrition 0.000 abstract 1
- 235000011852 gelatine desserts Nutrition 0.000 abstract 1
- 235000008476 powdered milk Nutrition 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 208000003643 Callosities Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 239000006035 Tryptophane Substances 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229960004799 tryptophan Drugs 0.000 description 1
Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
- Grain Derivatives (AREA)
Abstract
The present invention relates to a high lysine corn flour nutrient biscuit which is characterized in that the biscuit is composed of 65 to 68 parts of puffed enzymolysis corn powder, 7 to10 parts of superior wheat flour, 20 to 22 parts of white sugar, 10 to 12.5 parts of vegetable oil, 1.5 to 2.0 parts of powdered milk, 0.3 to 0.5 part of soyabean protein powder, 0.05 to 0.1 part of edible gelatin., 0.05 to 0.1 part of loosening agent and 10 to 11 parts of water, or is composed of 65 to 68 parts of puffed enzymolysis corn powder, 7 to 10 parts of superior wheat flour, 20 to 22 parts of white sugar, 10 to 12.5 parts of vegetable oil, 3 to 5 parts of chocolate sauce or fruit juice or milk, 2 to 3 parts of hen eggs, 15 to 20 parts of table salt, 0.05 to 0.1 part of vanilla essence and 10 to 11 parts of water, and is produced by mixing, rolling and baking. The biscuit has the advantages and effects of rich nutrition, good mouth feel, convenient digestive absorption and multiple varieties.
Description
Technical field
The present invention relates to a kind of high lysine corn flour nutritive biscuit, belong to field of food.
Background technology
Biscuit is very welcome food, it can satisfy the demand of people's different taste, therefore kind is many, full of flourishes, most is primary raw material with flour, and with corn flour because harsh feeling is arranged, lysine content is low, generally do not make the raw material of biscuit and high lysine corn flour to be the nutrient biscuit of raw material do not have report as yet.
Summary of the invention
The objective of the invention is with the high-lysine corn is that the corn that raw material is handled with biotechnology is made the high-lysine corn nutrient biscuit, thereby has both increased the kind of biscuit, and also the deep processing for high-grade maize provides outlet.
The objective of the invention is to realize by following technical proposal:
High lysine corn flour nutritive biscuit is characterized in that it is made by the following weight proportion raw material:
65～68 parts of lysine content 0.40～0.42% expanded enzymolysis swelling powder
7～10 parts of superior wheat flours
20～22 parts of white granulated sugars
10～12.5 parts of vegetable oil
1.5～2.0 parts of milk powder
0.3～0.5 part of soyabean protein powder
0.05～0.1 part of edible glue
0.05～0.1 part of raising agent
10～11 parts in water.
High lysine corn flour nutritive biscuit is characterized in that it is made by the following weight proportion raw material:
65～68 parts of lysine content 0.40～0.42% expanded enzymolysis corn flour
7～10 parts of superior wheat flours
20～22 parts of white granulated sugars
10～12.5 parts of vegetable oil
3～5 parts in chocolate sauce or fruit syrup or milk
2～3 parts in egg
15～20 parts of salt
0.05～0.1 part of vanilla
10～11 parts in water.
The corn flour nutritive biscuit preparation method, it is held to levy and is that it is undertaken by following step:
A) corn of lysine content 0.40～0.42% is peeled, taken off embryo, extrusion is crushed to 100～150 orders, makes expanded corn powder,
B) corn flour after expanded adds 1～3 times the water that adds corn flour weight in the reactor and is heated with stirring to 80～85 ℃, 0.05～0.1% the AMS that adds corn flour weight again carried out enzymolysis 10～15 minutes, be cooled to 55～60 ℃ of proteinase-10 .05～0.1% that add corn flour weight again and carried out enzymolysis 40～60 minutes, obtain the corn flour liquid of double enzymolysis
(c) double enzymolysis corn flour liquid vacuum spray drying is obtained the expanded enzymolysis corn flour of lysine content 0.40～0.42%,
(d) get 65～68 portions of expanded enzymolysis corn flour of (c) item, add 7～10 parts of superior wheat flours, 20～22 portions of white granulated sugars, 10～12.5 parts of vegetable oil, 1.5～2.0 portions of milk powder, 0.3～0.5 part of soyabean protein powder, 0.05～0.1 part of edible glue, 0.05～0.1 part of raising agent and 10～11 parts, perhaps in 65～68 parts of expanded enzymolysis corns, add 7～10 parts of superior wheat flours, 20～22 portions of white granulated sugars, 10～12.5 parts of vegetable oil, 3～5 parts of chocolate sauces or fruit syrup or milk, 2～3 parts of eggs, 15～20 portions of salt, 0.05～0.1 part of vanilla and 10～11 parts of water
(e) through batch mixing, roll-in, bake and make product.
The selected high-lysine corn of the present invention is that China will enlarge the cultivation new varieties, also claim high-quality protein maize, it is than conventional corn lysine, tryptophane doubles above, arginine content two is high by 30～50%, therefore it is the corn with better nutritivity composition, this corn is through expanded, carry out primary enzymolysis with AMS again, gelatinized corn starch is refined, more soluble in water, the enzymolysis of protease secondary makes protein substance be degraded to polypeptide, free amino acid, reduced sugar, free aminoacid content has tangible increase, the harsh feeling of corn is all disappeared, nutrition is abundant more to be helped digesting and assimilating, and to satisfy the demand of people to the first restricted lysine, that is to say that the food that edible corn flour of the present invention is made can satisfy the lysine demand of needs 0.4g for each person every day.
Because to take technique scheme that compared with the prior art the technology of the present invention is had nutritious, mouthfeel is good, is convenient to digest and assimilate, advantage and effect wide in variety.
The specific embodiment
Embodiment 1
Select for use lysine content at 0.40% corn 100kg through decortication, take off embryo, extrusion, be crushed to 100 orders, corn flour after the expanded water that adds 100kg in the reactor of packing into is heated with stirring to 80 ℃, the AMS that adds 0.1kg again carried out enzymolysis 15 minutes, be cooled to 60 ℃ of proteinase-10 .05kg that add corn flour weight again and carried out enzymolysis 40 minutes, obtain the corn flour liquid of expanded enzymolysis, corn flour liquid vacuum spray drying is obtained the expanded enzymolysis corn flour of lysine content 0.40%, get above-mentioned corn flour 65kg, superior wheat flour 10kg, white granulated sugar 20kg, vegetable oil 12.5kg, milk powder 1.5kg, soyabean protein powder 0.5kg, edible glue 0.05kg, raising agent 0.1kg and water 10kg are through batch mixing, roll-in, bake and make product.
Embodiment 2
Select for use lysine content at 0.41% corn 100kg through decortication, take off embryo, extrusion, be crushed to 120 orders, corn flour after the expanded water that adds 200kg in the reactor of packing into is heated with stirring to 85 ℃, the AMS that adds 0.08kg again carried out enzymolysis 12 minutes, be cooled to 60 ℃ of proteinase-10 .08kg that add corn flour weight again and carried out enzymolysis 50 minutes, obtain the corn flour liquid of expanded enzymolysis, corn flour liquid vacuum spray drying is obtained the expanded enzymolysis corn flour of lysine content 0.41%, get above-mentioned corn flour 66kg, superior wheat flour 8.5kg, white granulated sugar 21kg, vegetable oil 11kg, milk powder 1.8kg, soyabean protein powder 0.4kg, edible glue 0.08kg, raising agent 0.08kg and water 10.5kg are through batch mixing, roll-in, bake and make product.
Embodiment 3
The corn 100kg that selects lysine content 0.42% for use is through decortication, take off embryo, extrusion, be crushed to 150 orders, corn flour after the expanded water that adds 300kg in the reactor of packing into is heated with stirring to 85 ℃, the AMS that adds 0.05kg again carried out enzymolysis 10 minutes, be cooled to 55 ℃ of proteinase-10 .1kg that add corn flour weight again and carried out enzymolysis 60 minutes, obtain the corn flour liquid of expanded enzymolysis, corn flour liquid vacuum spray drying is obtained the corn flour of lysine content 0.42% expanded enzymolysis, get above-mentioned corn flour 68kg, superior wheat flour 7kg, white granulated sugar 22kg, vegetable oil 10kg, milk powder 2.0kg, soyabean protein powder 0.3kg, edible glue 0.1kg, raising agent 0.05kg and water 11kg are through batch mixing, roll-in, bake and make product.
Embodiment 4
Get the corn flour 65kg of lysine content 0.40% of the expanded enzymolysis of embodiment 1 preparation, superior wheat flour 10kg, white granulated sugar 20kg, vegetable oil 12.5kg, chocolate sauce 3kg, egg 3kg, salt 20kg, vanilla 0.05kg and water 10kg are through batch mixing, roll-in, bake and make product.
Embodiment 5
Get the lysine content 0.41% corn flour 66kg of the expanded enzymolysis of embodiment 2 preparations, superior wheat flour 8.5kg, white granulated sugar 21kg, vegetable oil 11kg, fruit meter 4kg, egg 2.5kg, salt 18kg, vanilla 0.08g and water 10.5kg are through batch mixing, roll-in, bake and make product.
Embodiment 6
Get the corn flour 68kg of lysine content 0.42% of swollen companion's enzymolysis of embodiment 3 preparation, superior wheat flour 7kg, white granulated sugar 22kg, vegetable oil 10kg, milk 5kg, egg 2kg, salt 15kg, vanilla 0.1kg and water 11kg are through batch mixing, roll-in, bake and make product.
Claims (3)
1, high lysine corn flour nutritive biscuit is characterized in that it is made by the following weight proportion raw material:
65～68 parts of lysine content 0.40～0.42% expanded enzymolysis corn flour
7～10 parts of superior wheat flours
20～22 parts of white granulated sugars
10～12.5 parts of vegetable oil
1.5～2.0 parts of milk powder
0.3～0.5 part of soyabean protein powder
0.05～0.1 part of edible glue
0.05～0.1 part of raising agent
10～11 parts in water,
Wherein expanded enzymolysis corn flour is a corn puffing after add AMS, two step of protease enzymolysis, drying and form.
2, high lysine corn flour nutritive biscuit is characterized in that it is made by the following weight proportion raw material:
65～68 parts of lysine content 0.40～0.42% expanded enzymolysis corn flour
7～10 parts of superior wheat flours
20～22 parts of white granulated sugars
10～12.5 parts of vegetable oil
3～5 parts in chocolate sauce or fruit syrup or milk
2～3 parts in egg
15～20 parts of salt
0.05～0.1 part of vanilla
10～11 parts in water,
Wherein expanded enzymolysis corn flour is a corn puffing after add AMS, two step of protease enzymolysis, drying and form.
3, as claim 1,2 described corn flour nutritive biscuit preparation methods, it is held to levy and is that it is undertaken by following step:
A) with the corn of lysine content 0.40～0.42% through decortication, take off embryo, extrusion is crushed to 100～150 orders, makes expanded corn powder,
B) 1～3 times the water that adds corn flour weight in the reactor of packing into of the corn flour after expanded is heated with stirring to 80～85 ℃, 0.05～0.1% the AMS that adds corn flour weight again carried out enzymolysis 10～15 minutes, be cooled to 55～60 ℃ of proteinase-10 .05～0.1% that add corn flour weight again and carried out enzymolysis 40～60 minutes, obtain the corn flour liquid of double enzymolysis
(c) double enzymolysis corn flour liquid vacuum spray drying is obtained lysine content 0.40～0.42% expanded enzymolysis corn flour,
(d) get 65～68 portions of expanded enzymolysis corn flour of (c) item, add 7～10 parts of superior wheat flours, 20～22 portions of white granulated sugars, 10～12.5 parts of vegetable oil, 1.5～2.0 portions of milk powder, 0.3～0.5 part of soyabean protein powder, 0.05～0.1 part of edible glue, 0.05～0.1 part of raising agent and 10～11 parts of water, perhaps in 65～68 portions of expanded enzymolysis corn flour, add 7～10 parts of superior wheat flours, 20～22 portions of white granulated sugars, 10～12.5 parts of vegetable oil, 3～5 parts of chocolate sauces or fruit syrup or milk, 2～3 parts of eggs, 15～20 portions of salt, 0.05～0.1 part of vanilla and 10～11 parts of water
E) through batch mixing, roll-in, bake and make product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510011313 CN1290420C (en) | 2005-02-06 | 2005-02-06 | High lysine corn flour nutritive biscuit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200510011313 CN1290420C (en) | 2005-02-06 | 2005-02-06 | High lysine corn flour nutritive biscuit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1650722A CN1650722A (en) | 2005-08-10 |
| CN1290420C true CN1290420C (en) | 2006-12-20 |
Family
ID=34875526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200510011313 Expired - Fee Related CN1290420C (en) | 2005-02-06 | 2005-02-06 | High lysine corn flour nutritive biscuit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1290420C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263834B (en) * | 2008-03-28 | 2010-04-14 | 山东省农业科学院中心实验室 | Lysine coarse grain nutrition biscuit and its processing method |
| CN103125566A (en) * | 2012-11-14 | 2013-06-05 | 汕头市甜甜乐糖果食品有限公司 | Five-spice cookie |
| CN103493866A (en) * | 2013-10-21 | 2014-01-08 | 张爱标 | Oxidized starch corn biscuit |
| CN104256277A (en) * | 2014-08-05 | 2015-01-07 | 朱泽阳 | Egg corn grits capable of harmonizing middle and relieving summer heat and preparation method thereof |
-
2005
- 2005-02-06 CN CN 200510011313 patent/CN1290420C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1650722A (en) | 2005-08-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101692843A (en) | Blueberry nutrient biscuit | |
| CN101120757A (en) | Vegetarian meat five cereals food | |
| CN102550998B (en) | Composition of purple sweet potato bun and preparation method thereof | |
| CN1084158C (en) | Functional food for preventing and treating diabetes | |
| KR100960902B1 (en) | Preparation method of rice bread | |
| CN1290420C (en) | High lysine corn flour nutritive biscuit | |
| CN107439955A (en) | Health-nutrition dilated food and its preparation technology | |
| CN110839818A (en) | Plant-source leaf-eating grass health-preserving wheaten food pastry and preparation method thereof | |
| CN101564129B (en) | Frozen oat flour dough and production method thereof | |
| CN1324987C (en) | Series health-care food contg. Chinese wolfberry and barley | |
| KR20170035573A (en) | Glutinous barley bread comprising black garlic and the processing method of the same | |
| CN101558851A (en) | Method for improving viscous-elastic behaviour of frozen oat pasta by transglutaminase | |
| KR101692122B1 (en) | Method for preparing functional dough with fermented material of turmeric and rice bran and snack prepared using same | |
| CN100515223C (en) | Fiber puffed food and making process | |
| CN107296080A (en) | Soft cake of high dietary-fiber Hericium erinaceus Chinese yam and preparation method thereof | |
| CN108477262B (en) | Premixed flour and preparation method thereof | |
| CN112262958A (en) | Bamboo fungus noodles and preparation method thereof | |
| CN111066849A (en) | Highland barley pastry and preparation method thereof | |
| CN110663742A (en) | Stomach-nourishing coarse cereal biscuit and preparation method thereof | |
| CN1085939C (en) | Nutrient food containing rich protein content | |
| CN110651806A (en) | Coarse cereal biscuit and preparation method thereof | |
| CN109567002A (en) | A kind of Strong flour with high nutritive value | |
| KR101544926B1 (en) | Source and its manufacturing method for cold noodles with germinated brown rice | |
| KR102418320B1 (en) | Method for producing five colors grain noodle containing plant collagen component | |
| KR20100131052A (en) | Method for producing pepper paste and pepper paste prepared therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20061220 Termination date: 20110206 |