CN1864528A - Method for preparing polypeptide fruit jelly - Google Patents
Method for preparing polypeptide fruit jelly Download PDFInfo
- Publication number
- CN1864528A CN1864528A CNA2006100126630A CN200610012663A CN1864528A CN 1864528 A CN1864528 A CN 1864528A CN A2006100126630 A CNA2006100126630 A CN A2006100126630A CN 200610012663 A CN200610012663 A CN 200610012663A CN 1864528 A CN1864528 A CN 1864528A
- Authority
- CN
- China
- Prior art keywords
- polypeptide
- water
- jelly
- fruit jelly
- weight portion
- 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.)
- Granted
Links
Abstract
The polypeptide fruit jelly producing process includes the following steps: mixing fruit jelly powder in 0.6-1.2 weight portions and sweetener in 0.03-15 weight portions, adding water in 59.9-67.03 weight portions via stirring for 3-10 min until complete water absorbing swelling of fruit jelly powder, heating at the boiling temperature 85-90 deg.c for 3-10 min, immediately filtering, adding preservative at 80 deg.c to the boiling point, adding essence at 75-80 deg.c, adding acidity regulating agent at 70-75 deg.c, adding polypeptide solution at 65-70, pouring, sealing, sterilizing, cooling and inspection. The present invention has good taste and health care effect, and may be used as the excellent nutrient source for athlete, valetudinarian and other special people.
Description
Technical field
The invention belongs to a kind of preparation method of jelly, relate in particular to a kind of jelly preparation method who contains polypeptide.
Background technology
Polypeptide be albumen through enzyme hydrolysis and through separate, refining after, the oligopeptide mixture of forming by 3～6 amino acid that obtains, molecular weight is about 1000Da.Its amino acid whose composition and protein are just the same, and amino acid balance and content are abundant, and polypeptide has than protein, nutritive peculiarity that amino acid is higher, has different physiological roles and extremely strong biologically active, diversity simultaneously.Among the patent CN1090724 Chinese medicine is combined with jelly, prepare and belong to Chinese herbal medicine jelly with medical care effect; Patent CN1694626 is the preparation about soybean protein acid gel food.But the preparation about polypeptide fruit jelly does not appear in the newspapers as yet at present.Polypeptide fruit jelly helps to cover by prescription the poor taste of polypeptide, changes its powder form simultaneously, and it is easy to carry more, helps the application of polypeptide under various conditions such as march, camp, thereby the utilization and extention that improves product greatly is worth.
Summary of the invention
The purpose of this invention is to provide that a kind of outward appearance is good, mouthfeel is good and have the preparation of the polypeptide fruit jelly of control, health care and fortification function.
The present invention is achieved in that and earlier polypeptide is prepared as the aqueous solution on the basis that common jelly is produced, and adds in jelly cooling allocation process and stirs; At last through can, sealing, sterilization, cooling, check finished product.
Production method of the present invention comprises the steps:
(1) auxiliary material is molten in advance: the water that the acidity regulator of 0.05～0.3 weight portion is dissolved in 0.3～0.8 weight portion; The anticorrisive agent of 0.01～0.02 weight portion is dissolved in the water of 0.3～0.8 weight portion; 0.05～0.1 weight portion essence is dissolved in the water of 0.3～0.8 weight portion; 2～25 weight portion polypeptide are dissolved in the water of 13.27～15.26 weight portions;
(2), add 59.9～67.03 weight parts waters and abundant the stirring 3～10 minutes with the fully mixed back of 0.03～15 weight portion sweetener with 0.6～1.2 weight portion jelly powder;
(3) treat to be heated to behind the complete water absorption and swelling of jelly powder boil 85～90 ℃ of temperature and keeping 3～10 minutes of glue, filter immediately;
(4) the auxiliary material solution in the step (1) is added in temperature-fall period as follows, add antiseptic solution when 80 ℃～glue boils temperature, add essence in the time of 75～80 ℃, 70～75 ℃ of acidity adjustment agent solutions add polypeptide solution in the time of 65～70 ℃;
(5) at last through can, sealing, sterilization, cooling, check finished product.
Described jelly powder is: produce required various rubber powders or the composite glue powder of jelly; As: various rubber powders such as carragheen, konjac glucomannan, xanthans, locust bean gum or wherein the mixing of several rubber powders is composite.
Described sweetener is: can be used for the various sweeteners that jelly is produced; As: white granulated sugar, sucrose, acesulfame potassium etc.
Described acidity regulator is salt acidity regulator and/or acids acidity regulator, and the salt acidity regulator is natrium citricum, potassium citrate, sodium dihydrogen citrate, and the acids acidity regulator is citric acid, lactic acid, adipic acid or malic acid.
Described anticorrisive agent is: can be used for the various anticorrisive agents that jelly is produced; Sorbic acid, potassium sorbate etc.
Described essence is: can be used for the various essence that jelly is produced; As various essence such as peppermint essence, flavoring apple essence, strawberry essence, millefleurses.
Described polypeptide is: each peptide species such as soya-bean polypeptides, Semen Maydis polypeptide, palm peptide, rapeseed peptide (rsp), aquatic peptide or balsam pear peptide.
The present invention combines polypeptide and jelly, has covered the poor taste of polypeptide, and it is easy to carry more, has enlarged the use approach of polypeptide, has improved the nutritive value of jelly.Nutritional labeling wherein has the effect that promotes to digest and assimilate, bring high blood pressure down, reduce and suppress cholesterol as soya-bean polypeptides; Semen Maydis polypeptide has the function of sobering up, protecting the liver; Palm peptide has lowering blood-fat and reducing weight, anti-oxidant, the function that improves immunity; The balsam pear peptide has the effect of hypoglycemic, the function that aquatic peptide has is anti-ageing, regulate blood fat.Thereby the people who can be various demands provides the leisure food with various functions, particularly can be the nutrient source that sportsman, the crowd that specific demand arranged such as weak and sickly provide high-quality.
Specific implementation method
Embodiment 1:
With 100 kilograms of jelly is example, 50 gram natrium citricums and 0.2 kilogram of citric acid is dissolved in 0.8 kilogram the water, and 10 Keshan potassium sorbates are dissolved in 0.3 kilogram the water, and 50 gram strawberry essences are dissolved in 0.4 kilogram the water, and 5 kilograms of soya-bean polypeptides are dissolved in 15.26 kilograms the water; With 0.9 kilogram of carragheen and 10 kilograms of sucrose dried be mixed even after, add 67.03 kilograms water.Then with carbohydrate gum solution swelling and abundant the stirring 3 minutes; After treating that carragheen absorbs water fully, be heated to 90 ℃ and kept 10 minutes, filter immediately, in the time of 80～90 ℃, add potassium sorbate solution, in the time of 75～80 ℃, add strawberry essence solution, in the time of 70～75 ℃, add the acidity adjustment agent solution, in the time of 65～70 ℃, add soya-bean polypeptides solution, and fully stir; At last through can, sealing, sterilization, cooling, check finished product.Used Total Water is 83.79 kilograms, and a part adds when boiling glue, and a part adds during for pre-molten auxiliary material.
Embodiment 2:
With 100 kilograms of jelly is example, and 50 diacid of restraining oneself are dissolved in 0.3 kilogram the water, and 20 Keshan potassium sorbates are dissolved in 0.8 kilogram the water, and 80 gram tutti fruit essences are dissolved in 0.4 kilogram the water, and 6 kilograms of Semen Maydis polypeptides are dissolved in 14.67 kilograms the water; With 1.0 kilograms of jelly powders (carragheen: konjac glucomannan=1: 1), 12 kilograms of sucrose dried be mixed even after, add 64.68 kilograms water.Then with carbohydrate gum solution swelling and abundant the stirring 10 minutes; After treating that composite jelly powder absorbs water fully, be heated to 85 ℃ and kept 3 minutes, filter immediately, in the time of 80～90 ℃, add potassium sorbate solution, in the time of 75～80 ℃, add tutti fruit essence solution, in the time of 70～75 ℃, add solution of adipic acid, in the time of 65～70 ℃, add Semen Maydis polypeptide solution, and fully stir; At last through can, sealing, sterilization, cooling, check finished product.Used Total Water is 80.85 kilograms, and a part adds when boiling glue, and a part adds during for pre-molten auxiliary material.
Embodiment 3:
With 100 kilograms of jelly is example, 0.1 kilogram of sodium dihydrogen citrate and 0.2 kilogram of citric acid be dissolved in 0.8 kilogram the water, 15 Keshan potassium sorbates are dissolved in 0.4 kilogram the water, and 0.1 kilogram of peppermint essence is dissolved in 0.3 kilogram the water, and 2 kilograms of palm peptide are dissolved in 14.86 kilograms the water; With 0.8 kilogram of jelly powder (carragheen: xanthans=7: 1), 15 kilograms of white granulated sugars dried be mixed even after, add 65.43 kilograms water.Then with carbohydrate gum solution swelling and abundant the stirring 8 minutes; After treating that composite jelly powder absorbs water fully, be heated to 88 ℃ and kept 5 minutes, filter immediately, in the time of 80～90 ℃, add potassium sorbate solution, in the time of 75～80 ℃, add peppermint essence solution, in the time of 70～75 ℃, add the acidity adjustment agent solution, in the time of 65～70 ℃, add palm peptide solution, and fully stir; At last through can, sealing, sterilization, cooling, check finished product.Used Total Water is 81.78 kilograms, and a part adds when boiling glue, and a part adds during for pre-molten auxiliary material.
Embodiment 4:
With 100 kilograms of jelly is example, 0.25 kilogram of potassium citrate is dissolved in 0.4 kilogram the water, and 20 Keshan potassium sorbates are dissolved in 0.3 kilogram the water, and 0.1 kilogram of flavoring apple essence is dissolved in 0.8 kilogram the water, and 20 kilograms of aquatic peptides are dissolved in 14.24 kilograms the water; With 0.9 kilogram of jelly powder (carragheen: locust bean gum=2: 1), 30 gram acesulfame potassiums dried be mixed even after, add 62.96 kilograms water.Then with carbohydrate gum solution swelling and abundant the stirring 6 minutes; After treating that composite jelly powder absorbs water fully, be heated to 87 ℃ and kept 4 minutes, filter immediately, in the time of 80～90 ℃, add potassium sorbate solution, in the time of 75～80 ℃, add flavoring apple essence solution, in the time of 70～75 ℃, add potassium citrate solution, in the time of 65～70 ℃, add aquatic peptide solution, and fully stir; At last through can, sealing, sterilization, cooling, check finished product.Used Total Water is 78.7 kilograms, and a part adds when boiling glue, and a part adds during for pre-molten auxiliary material.
Embodiment 5:
With 100 kilograms of jelly is example, 0.2 kilogram of malic acid is dissolved in 0.5 kilogram the water, and 10 Keshan potassium sorbates are dissolved in 0.6 kilogram the water, and 80 gram strawberry essences are dissolved in 0.4 kilogram the water, and 25 kilograms of rapeseed peptide (rsp)s are dissolved in 13.27 kilograms the water; With 0.8 kilogram of jelly powder (carragheen: konjac glucomannan: xanthans=12: 8: 5), the sweet close element of 50 grams dried be mixed even after, add 59.09 kilograms water.Then with carbohydrate gum solution swelling and abundant the stirring 7 minutes; After treating that composite jelly powder absorbs water fully, be heated to 88 ℃ and kept 9 minutes, filter immediately, in the time of 80～90 ℃, add potassium sorbate solution, in the time of 75～80 ℃, add strawberry essence solution, in the time of 70～75 ℃, add malic acid solution, in the time of 65～70 ℃, add rapeseed peptide (rsp) solution, and fully stir; At last through can, sealing, sterilization, cooling, check finished product.Used Total Water is 73.86 kilograms, and a part adds when boiling glue, and a part adds during for pre-molten auxiliary material.
Embodiment 6:
With 100 kilograms of jelly is example, and in 0.5 kilogram water, 20 gram sorbic acids are dissolved in 0.5 kilogram the water with 0.2 kilogram of lactic acid, and 80 gram tutti fruit essences are dissolved in 0.5 kilogram the water, and 18 kilograms of aquatic peptides are dissolved in 13.6 kilograms the water; With 1.2 kilograms of konjac glucomannans, 5 kilograms of white granulated sugars dried be mixed even after, add 60.4 kilograms water.Then with carbohydrate gum solution swelling and abundant the stirring 6 minutes; After treating that composite jelly powder absorbs water fully, be heated to 89 ℃ and kept 6 minutes, filter immediately, in the time of 80～90 ℃, add sorbic acid solution, in the time of 75～80 ℃, add tutti fruit essence solution, in the time of 70～75 ℃, add lactic acid solution, in the time of 65～70 ℃, add aquatic peptide solution, and fully stir; At last through can, sealing, sterilization, cooling, check finished product.Used Total Water is 75.5 kilograms, and a part adds when boiling glue, and a part adds during for pre-molten auxiliary material.
Embodiment 7:
With 100 kilograms of jelly is example, 0.1 kilogram of citric acid and 0.1 kilogram of malic acid is dissolved in 0.5 kilogram the water, and 20 Keshan potassium sorbates are dissolved in 0.5 kilogram the water, and 80 gram peppermint essence are dissolved in 0.5 kilogram the water, and 23 kilograms of balsam pear peptides are dissolved in 13.71 kilograms the water; With 0.6 kilogram of jelly powder (carragheen: konjac glucomannan: locust bean gum=2: 2: 1), the sweet close element of 50 grams dried be mixed even after, add 60.84 kilograms water.Then with carbohydrate gum solution swelling and abundant the stirring 5 minutes; After treating that composite jelly powder absorbs water fully, be heated to 86 ℃ and kept 10 minutes, filter immediately, in the time of 80～90 ℃, add potassium sorbate solution, in the time of 75～80 ℃, add peppermint essence solution, in the time of 70～75 ℃, add the acidity adjustment agent solution, in the time of 65～70 ℃, add the balsam pear peptide solution, and fully stir; At last through can, sealing, sterilization, cooling, check finished product.Used Total Water is 76.05 kilograms, and a part adds when boiling glue, and a part adds during for pre-molten auxiliary material.
Claims (9)
1, a kind of production method of polypeptide fruit jelly is characterized in that comprising the steps:
(1) auxiliary material is molten in advance: the water that the acidity regulator of 0.05～0.3 weight portion is dissolved in 0.3～0.8 weight portion; The anticorrisive agent of 0.01～0.02 weight portion is dissolved in the water of 0.3～0.8 weight portion; 0.05～0.1 weight portion essence is dissolved in the water of 0.3～0.8 weight portion; 2～25 weight portion polypeptide are dissolved in the water of 13.27～15.26 weight portions;
(2), add 59.9～67.03 weight parts waters and abundant the stirring 3～10 minutes with the fully mixed back of 0.03～15 weight portion sweetener with 0.6～1.2 weight portion jelly powder;
(3) treat to be heated to behind the complete water absorption and swelling of jelly powder boil 85～90 ℃ of temperature and keeping 3～10 minutes of glue, filter immediately;
(4) the auxiliary material solution in the step (1) is added in temperature-fall period as follows, add antiseptic solution when 80 ℃～glue boils temperature, add essence in the time of 75～80 ℃, 70～75 ℃ of acidity adjustment agent solutions add polypeptide solution in the time of 65～70 ℃;
(5) at last through can, sealing, sterilization, cooling, check finished product.
2, the production method of a kind of polypeptide fruit jelly as claimed in claim 1 is characterized in that described jelly powder is one or more of carragheen, konjac glucomannan, xanthans, locust bean gum.
3, the production method of a kind of polypeptide fruit jelly as claimed in claim 1 is characterized in that described sweetener is: white granulated sugar, sucrose or acesulfame potassium.
4, the production method of a kind of polypeptide fruit jelly as claimed in claim 1 is characterized in that described acidity regulator is salt acidity regulator and/or acids acidity regulator.
5, the production method of a kind of polypeptide fruit jelly as claimed in claim 4 is characterized in that described salt acidity regulator is natrium citricum, potassium citrate or sodium dihydrogen citrate.
6, the production method of a kind of polypeptide fruit jelly as claimed in claim 4 is characterized in that described acids acidity regulator is citric acid, lactic acid, adipic acid or malic acid.
7, the production method of a kind of polypeptide fruit jelly as claimed in claim 1 is characterized in that described anticorrisive agent is sorbic acid or potassium sorbate.
8, the production method of a kind of polypeptide fruit jelly as claimed in claim 1 is characterized in that described essence is peppermint essence, flavoring apple essence, strawberry essence or millefleurs.
9, the production method of a kind of polypeptide fruit jelly as claimed in claim 1 is characterized in that described polypeptide is soya-bean polypeptides, Semen Maydis polypeptide, palm peptide, rapeseed peptide (rsp), aquatic peptide or balsam pear peptide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100126630A CN100426981C (en) | 2006-04-27 | 2006-04-27 | Method for preparing polypeptide fruit jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100126630A CN100426981C (en) | 2006-04-27 | 2006-04-27 | Method for preparing polypeptide fruit jelly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1864528A true CN1864528A (en) | 2006-11-22 |
| CN100426981C CN100426981C (en) | 2008-10-22 |
Family
ID=37423821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2006100126630A Expired - Fee Related CN100426981C (en) | 2006-04-27 | 2006-04-27 | Method for preparing polypeptide fruit jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100426981C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028131A (en) * | 2010-11-19 | 2011-04-27 | 浙江果然食品有限公司 | Production method of chrysanthemum cold jelly |
| CN102302101A (en) * | 2011-08-02 | 2012-01-04 | 福建省天线宝宝食品有限公司 | Jelly powder for preparing fruit jelly |
| CN102907596A (en) * | 2012-11-18 | 2013-02-06 | 哈尔滨艾博雅食品科技开发有限公司 | Purple sweet potato jelly powder |
| CN102919631A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Honey peach jelly powder |
| CN103518925A (en) * | 2013-10-20 | 2014-01-22 | 丹阳市正大油脂有限公司 | Rapeseed peptide candy |
| CN103783343A (en) * | 2012-11-14 | 2014-05-14 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato jelly powder |
| CN104171782A (en) * | 2013-09-23 | 2014-12-03 | 李光明 | Nutritive melastoma dodecandrum jelly and preparation method thereof |
| CN104783032A (en) * | 2015-04-03 | 2015-07-22 | 泰州麦凯乐生物科技有限公司 | Polypeptide and inulin compound jelly and preparation method thereof |
| CN106562330A (en) * | 2016-10-18 | 2017-04-19 | 南京农业大学 | Egg-shaped wrapped fruit juice-containing jelly and production method thereof |
| CN110495609A (en) * | 2018-05-18 | 2019-11-26 | 江苏祈瑞医药有限公司 | A kind of isotonic soybean peptide gel product |
| CN111588011A (en) * | 2020-05-21 | 2020-08-28 | 吉林省香辰有机农业有限责任公司 | Ginseng peptide honey jelly and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69820119T2 (en) * | 1998-01-08 | 2004-07-08 | Otsuka Foods Co. Ltd. | GELLED FOODSTUFFS AND METHOD FOR THE PRODUCTION THEREOF |
| CN1284472C (en) * | 2005-01-24 | 2006-11-15 | 王桂林 | Jelly powder and method for making it |
-
2006
- 2006-04-27 CN CNB2006100126630A patent/CN100426981C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102028131A (en) * | 2010-11-19 | 2011-04-27 | 浙江果然食品有限公司 | Production method of chrysanthemum cold jelly |
| CN102302101A (en) * | 2011-08-02 | 2012-01-04 | 福建省天线宝宝食品有限公司 | Jelly powder for preparing fruit jelly |
| CN103783343A (en) * | 2012-11-14 | 2014-05-14 | 哈尔滨艾博雅食品科技开发有限公司 | Tomato jelly powder |
| CN102907596A (en) * | 2012-11-18 | 2013-02-06 | 哈尔滨艾博雅食品科技开发有限公司 | Purple sweet potato jelly powder |
| CN102919631A (en) * | 2012-11-18 | 2013-02-13 | 哈尔滨艾博雅食品科技开发有限公司 | Honey peach jelly powder |
| CN104171782A (en) * | 2013-09-23 | 2014-12-03 | 李光明 | Nutritive melastoma dodecandrum jelly and preparation method thereof |
| CN103518925A (en) * | 2013-10-20 | 2014-01-22 | 丹阳市正大油脂有限公司 | Rapeseed peptide candy |
| CN104783032A (en) * | 2015-04-03 | 2015-07-22 | 泰州麦凯乐生物科技有限公司 | Polypeptide and inulin compound jelly and preparation method thereof |
| CN106562330A (en) * | 2016-10-18 | 2017-04-19 | 南京农业大学 | Egg-shaped wrapped fruit juice-containing jelly and production method thereof |
| CN110495609A (en) * | 2018-05-18 | 2019-11-26 | 江苏祈瑞医药有限公司 | A kind of isotonic soybean peptide gel product |
| CN110495609B (en) * | 2018-05-18 | 2021-10-26 | 江苏祈瑞医药有限公司 | Isotonic soybean peptide gel product |
| CN111588011A (en) * | 2020-05-21 | 2020-08-28 | 吉林省香辰有机农业有限责任公司 | Ginseng peptide honey jelly and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100426981C (en) | 2008-10-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100426981C (en) | Method for preparing polypeptide fruit jelly | |
| CN1275534C (en) | Corn peptide beverage and its processing method | |
| CN106306639B (en) | Lactic acid bacteria collagen jelly and its manufacturing method | |
| CN103960729A (en) | Low-sugar black garlic flower beverage and preparation method thereof | |
| CN110235943A (en) | A kind of anti-aging Yoghourt and preparation method thereof containing converted starch | |
| CN105707266A (en) | Bamboo shoot dietary fiber milk jelly and preparation method thereof | |
| CN108703285A (en) | A kind of edible fungi polysaccharide compounding high concentration protein beverage and preparation method thereof | |
| CN113475654A (en) | Preparation process of flavored collagen beverage | |
| CN106417621A (en) | Sour soybean milk and preparation technology thereof | |
| KR20090087716A (en) | Beverage of concentrated vinegar containing high concentration collagen | |
| CN101194666A (en) | Silkworm chrysalis fibroin protein functional foods | |
| CN111838665A (en) | Composition for tonifying qi, enriching blood, maintaining beauty and keeping young and preparation process method thereof | |
| JP3720496B2 (en) | Novel pectin and emulsion containing the same | |
| KR101741431B1 (en) | Natural fermented vinegar and method of fabricating the same | |
| CN106858488A (en) | A kind of feature jelly and preparation method thereof | |
| KR101346355B1 (en) | Low calorie fruit jam | |
| CN101073410A (en) | Functional food | |
| CN111642749A (en) | Collagen supplement composition and preparation method thereof | |
| CN1083365A (en) | North aweto nourishing wine and preparation method thereof | |
| CN1568830A (en) | Formula and production method of tiegun chinese yam drink | |
| CN1463636A (en) | Multifunctional vegetable juice and method for making same | |
| CN105533119B (en) | A kind of preparation method of fruity acid gel | |
| KR100699770B1 (en) | Manufacturing method of red pepper paste and red pepper paste manufactured thereby | |
| CN111642741A (en) | Production process of intestinal regulator | |
| CN1919018A (en) | A method for preparing glutinous maize milk powder |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20081022 Termination date: 20190427 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |