CN102696962A - Production method for buckwheat and rutin noodles - Google Patents
Production method for buckwheat and rutin noodles Download PDFInfo
- Publication number
- CN102696962A CN102696962A CN2012101958023A CN201210195802A CN102696962A CN 102696962 A CN102696962 A CN 102696962A CN 2012101958023 A CN2012101958023 A CN 2012101958023A CN 201210195802 A CN201210195802 A CN 201210195802A CN 102696962 A CN102696962 A CN 102696962A
- Authority
- CN
- China
- Prior art keywords
- buckwheat
- rutin
- flour
- production
- noodles
- 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.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A production method for buckwheat and rutin noodles comprises enzyme-killed buckwheat powder production and noodle production. The buckwheat is rich in starch, protein, dietary fiber, fat, vitamin and trace elements, and is particularly rich in high activity functional components such as buckwheat flavone (rutin accounts for more than 80 percent), polypeptide,and sugar alcohol (mainly D-D-Chiro-Inositol), so that the buckwheat is enabled to have unique health protecting and physiological functions. The buckwheat flavonoids has medical health caring effects such as softening veins, lowering blood pressure, blood fat and blood sugar, inhibiting tumor, resisting bacteria, viruses and oxidation, and the like. In a common buckwheat noodle production method, the rutin is destroyed, tackifiers are added, and the process is complex, buckwheat powder accounts for more than 30 percent, buckwheat resources are wasted, and the food therapy function of the buckwheat is hard to achieve. In the technology, less enzyme-killed buckwheat powder and other powder are matched for the production of buckwheat and rutin noodles according to formulation, the raw material and the production cost are low, 10 to 500 mg/100g buckwheat and rutin are contained in the product, the buckwheat and rutin and other active ingredients are fully used, and the food therapy function of the buckwheat noodles can be fully played.
Description
Affiliated technical field
The buckwheat rutin production of noodles belongs to the food production field.
Background technology
Buckwheat belongs to this genus of polygonaceae (Polygnaceae) Fagopyrum (Fagopyrum Mill) has 15 kinds, and having only sweet buckwheat (F.esculentum Moench.) and bitter buckwheat [F.tataricum (L.) Gaerth] is cultigen, and all the other are wild species.Sweet buckwheat and bitter buckwheat are the annual herb plants, because of its growth cycle short (60～90 days), drought-enduring, anti-lean, adaptability distribute vast in territory by force.
Buckwheat has rich in protein, starch, dietary fiber, fat, vitamin, mineral nutrient element and trace element.Buck wheat protein matter contains 8 seed amino acids of needed by human, and 9 kinds of aliphatic acid are arranged in the buckwheat fat, and wherein oleic acid and linoleic acid content are more, account for 75% of fatty acid total amount, secondly is palmitic acid and leukotrienes.Contents of starch has more dietary fiber more than 60% in the buckwheat, water holding is arranged, holds oil, characteristics such as strong imbibition and strong adsorption capacity, thereby have physiological functions such as the cholesterol of reduction, regulating and controlling blood sugar, whole intestines defaecation.Contain a large amount of vitamin in the buckwheat powder: vitamin B1, vitamin B2, nicotinic acid, citrin (rutin) and vitamin C.Wherein B family vitamin content is abundant; Vitamin B1 and nicotinic acid are significantly higher than rice; Vitamin B2 also is higher than wheat flour, rice and corn flour 1～4 times, and the effect that promotes growth, promotes digestion, prevention of inflammation is arranged, and the vitamin B6 of bitter buckwheat is about 0.02 milligram/gram.VE abundant in the buckwheat has promotion cytothesis, prevents old and feeble effect.Buckwheat also contains abundant calcium, magnesium, potassium, phosphorus and trace elements iron, copper, zinc, selenium, wherein magnesium, potassium, iron, copper content be rice, wheat 2-3 doubly.Also contain morely 2 in the bitter buckwheat, 4-dihydroxy cis cinnamic acid contains and suppresses skin and generate melanic material, and the effect of prevention senile plaque expelling and freckle generation is arranged.
Rutin is present in rue leaf, tobacco leaf, orange peel, the tomato etc., and bud of japanese pagoda tree and Buckwheat Flower intensive amount are especially abundant.Buckwheat rutin is the main component of buckwheat flavone, is present in Buckwheat Flower, stem, leaf and the seed.Rutin content 1～3% in the bitter buckwheat seed (because of kind different), tartary buckwheat bran contains rutin more than 4%, the outer powder of bitter buckwheat contains rutin and surpasses 3%.Sweet buckwheat seed contains rutin 0.1～0.5%, and the sweet buckwheat seed of the high rutin of new varieties contains rutin more than 1.0%.In the bitter buckwheat flavone extract, rutin content can reach more than 90%.
Rutin has softening blood vessel, multiple physiologically active such as anti-oxidant, is the important source material of medical industry.Rutin is a kind of polyhydric phenols derivative, and basic structure is 2-phenyl chromone.Rutin molecular formula: C27H30O16xH2O, molecular weight: 610.52, another name: citrin, rutin rutin sophorin, rutin sophorin, road fourth, rutin etc.Rutin, 176～178 ℃ of fusing points, 214～215 ℃ of decomposition, anhydride is prone to the moisture absorption.The 1g rutin dissolves in 200ml boiling water, the 7ml methyl alcohol that boils, and can be dissolved in pyridine, formyl and alkali lye, is slightly soluble in ethanol, acetoneand ethyl acetate, is dissolved in cold water (8～10L cold water can only dissolve the 1g rutin), chloroform, ether, benzene, carbon disulfide and benzinum hardly.Odorlessness, gradual change is dark under the effect of light.
Buckwheat is not only edible but also be a kind of valuable health products raw material, and buckwheat flavone can reduce high fat of blood and hypertensive danger take place; Prevention of cardiac, atherosclerotic, ischemic stroke, obesity.Can control blood sugar well, reduce the possibility of diabetes; Help to prevent gall stone, antitumor and anti-leukocythemia is good for the stomach, and relief of constipation suppresses colorectal cancer.In the bitter buckwheat seed polypeptide, multiple inositol high activity functional components such as (mainly being the D-chiro-inositol) are arranged, make it have unique health care and physiological function.The D-chiro-inositol is being brought into play important effect in the insulin signaling transmittance process, be a kind of function factor of regulating human body blood sugar.
Research shows, contains highly active rutin digestive enzyme in the buckwheat seed embryo, if extraction or processing conditions are improper, will cause rutin to degrade rapidly, reduces the medical value of buckwheat greatly.For example experiment: the distilled water that dried buckwheat powder adds 2 times of weight shakes up rapidly, and 1min, rutin content drop to 32%, 60% rutin by original 80% and be degraded; During to 30min, about 85% rutin is degraded; Temperature is during less than 60 ℃, and rutin content reduces along with the rising of temperature, meets the catalysis characteristics of general biology enzyme.When temperature during greater than 60 ℃, rutin content raises with temperature and begins to increase; The rutin digestive enzyme begins slow inactivation when being higher than 60 ℃, deactivation rate is significantly accelerated when being higher than 70 ℃.The rutin catabolite mainly is a Quercetin, also has a spot of morin, Kaempferol etc.Quercetin flavor is extremely bitter, water insoluble, very unstable, 95～97 ℃ transform into anhydride.
The general buck wheat production of noodles causes buckwheat rutin to decompose destruction, has lost the food therapy health effect of buckwheat, can not realize the medicine-food two-purpose function of buckwheat.Because buckwheat yields poorly, the general buck wheat foodstuff production method will be used 30～100% buckwheat, and waste buckwheat resource makes that the buckwheat market demand increases rapidly, spurt in prices.Disclosed technology all has deficiency.For example: 1) dried buckwheat noodle, the patent No. 200910065246, buckwheat 60～80 weight portions; A kind of noodle prepared from buckwheat and preparation method thereof, the patent No. 200910304061, buckwheat with 100%.Weak point all is that buckwheat flour surpasses 30%, uses tackifier, the production process rutin is decomposed and destroys, and can not indicate the product rutin content.2) patent No. 200910167952.1 production method of buckwheat rutin food, the patent No. 200910215308.7 buckwheat reed instant noodles, noodles, dumpling wrapper production method; All be that enzyme-removal temperature (more than 85 ℃) is unreasonable; Product contains rutin 1～30mg/g or 300～1000mg/100g, and the bread and cheese rutin content surpasses 500mg/100g and has food security hidden danger.The present invention cooperates the buckwheat rutin noodles of producing with the enzyme buckwheat that goes out on a small quantity with other flour by prescription; Buckwheat consumption little (only accounting for 1～25%) uses common production of noodles production, and raw material and production cost reduce greatly; Product contains buckwheat rutin 10～500mg/100g; Preserve buckwheat rutin and other active component to greatest extent, effectively utilized the rutin in the buckwheat, given full play of the food therapy health effect of buckwheat.The buckwheat rutin noodles have the softening blood vessel, hypotensive of buckwheat flavone, reducing blood lipid, hypoglycemic, suppress tumour, different physiological roles such as antibiotic, antiviral and anti-oxidant, mainly also have the effect of maintenance blood vessel, prevention angiosis.Cardiovascular and cerebrovascular diseases are No.1 killers of mankind nowadays.
Technical scheme
The buckwheat rutin production of noodles is produced by the enzyme Buckwheat flour that goes out and noodles production is formed; The enzyme buckwheat that it is characterized in that going out on a small quantity mixes with other flour and auxiliary material by prescription; With common noodles production technology and production method production, raw material and production cost be low, can guarantee the product rutin content.
1. the enzyme Buckwheat flour production method of going out: 1) enzyme that goes out is to make the temperature of buckwheat or buckwheat preliminary working product reach 80～98 ℃ with manual work or mechanical means, deactivation rutin digestive enzyme, prevents that rutin from decomposing, stoping bitter substance to produce; 2) buckwheat refers to duck wheat or sweet buckwheat seed, and buckwheat preliminary working product is the primary product of duck wheat or the processing of sweet buckwheat, comprises buckwheat bran, outer powder, middle level powder, heart powder; 3) 100～150 mesh sieves are pulverized, crossed to go out buckwheat or the buckwheat preliminary working product of enzyme.
2. to produce the prescription of flour weight be to go out that the enzyme Buckwheat flour accounts for 1～25%, other flour accounts for 75～99% to the buckwheat rutin noodles, and other flour comprises cereals flour, beans flour, potato class flour, greengrocery flour; Produce wheat flour or noodles wheat flour specially >=70% in the flour, do not use tackifier, reduce raw material and production cost, product contains buckwheat rutin 10～500mg/100g, guarantees its nutritive value and food therapy health effect.
3. the buckwheat rutin noodles refer to that the buckwheat rutin dried noodles comprises vermicelli, half-dried noodles and wetted surface bar, and production stage is batching → mixing → production: 1) batching is to measure go out enzyme Buckwheat flour, other flour and auxiliary material by prescription; 2) mixing is the enzyme Buckwheat flour that goes out, other flour and the auxiliary material mixing and stirring with metering; 3) producing is with common noodles production technology and production method production.
The specific embodiment
Embodiment one bitter buckwheat rutin vermicelli production method
1. the enzyme buckwheat production of going out: take by weighing the outer powder of bitter buckwheat (containing rutin more than 3%) 10 kilograms, put into the tunnel microwave sterilization machine enzyme that goes out automatically.Go out 85～90 ℃ of enzyme buckwheat powder outlet temperatures, to cool off, pulverized 100 mesh sieves subsequent use.
2. prepare burden: take by weighing 8 kilograms of buckwheat powders, 92 kilograms of the vermicelli wheat flour speciallies of the above-mentioned enzyme that goes out, metering auxiliary material and water.
3. produce: batching → mixing → stirring → and face → slaking → compound calendering → slitting → drying → cut-out → package test → warehouse-in.Bitter buckwheat rutin vermicelli contain rutin 150～200mg/100g.
Embodiment two bitter buckwheat rutin potato vermicelli production methods
1. the enzyme buckwheat production of going out: take by weighing 10 kilograms of tartary buckwheat brans (containing rutin more than 4.5%), put into the rotating cylinder frying pan automatic turning and frying enzyme that goes out.The tartary buckwheat bran temperature reach 90～95 ℃ emit, cool off, pulverize, to cross 150 mesh sieves subsequent use.
2. prepare burden: take by weighing 4 kilograms of buckwheat powders, 10 kilograms in potato snowflake powder, 86 kilograms of the vermicelli wheat flour speciallies of the above-mentioned enzyme that goes out, metering auxiliary material and water.
3. produce: batching → mixing → stirring → and face → slaking → calendering → slitting → drying → cut-out → package test → warehouse-in.Bitter buckwheat rutin potato vermicelli contain rutin 100～150mg/100g.
Embodiment three sweet buckwheat rutin vermicelli production methods
1. the sweet buckwheat powder of the enzyme production of going out: take by weighing 20 kilograms in sweet buckwheat wheat bran (containing rutin more than 1.8%), put into the tunnel microwave sterilization machine enzyme that goes out automatically.85～90 ℃ of the sweet buckwheat bran of the enzyme that goes out outlet temperatures, to cool off, pulverized 150 mesh sieves subsequent use.
2. prepare burden: take by weighing 12 kilograms in the sweet buckwheat powder of the above-mentioned enzyme that goes out, 88 kilograms of noodles wheat flour speciallies, metering auxiliary material and water.
3. produce: batching → mixing → stirring → and face → slaking → calendering → slitting → drying → cut-out → package test → warehouse-in.Sweet buckwheat rutin vermicelli contain rutin 150～200mg/100g.
Embodiment four bitter buckwheat rutin carrot vermicelli production methods
1. the enzyme buckwheat production of going out: take by weighing 25 kilograms of bitter buckwheat seeds (containing rutin more than 1.0%), put into the flat bottom cooker automatic turning and frying enzyme that goes out.Bitter buckwheat seed temperature reach about 95 ℃ emit, cool off, shell, pulverize, mistake 100 mesh sieves are subsequent use.
2. prepare burden: take by weighing 18 kilograms of buckwheat powders, 3 kilograms of carrot meals of dehydration, 79 kilograms of the vermicelli wheat flour speciallies of the above-mentioned enzyme that goes out, metering auxiliary material and water.
3. produce: batching → mixing → stirring → and face → slaking → calendering → slitting → drying → cut-out → package test → warehouse-in.Bitter buckwheat rutin carrot vermicelli contain rutin 120～170mg/100g.
Embodiment five bitter buckwheat rutin wetted surface bar production methods
1. the enzyme buckwheat production of going out: take by weighing 10 kilograms of tartary buckwheat brans (containing rutin more than 4.5%), put into the rotating cylinder frying pan automatic turning and frying enzyme that goes out.The tartary buckwheat bran temperature reach 90～95 ℃ emit, cool off, pulverize, to cross 150 mesh sieves subsequent use.
2. prepare burden: take by weighing 6 kilograms of buckwheat powders, 94 kilograms of the noodles wheat flour speciallies of the above-mentioned enzyme that goes out, metering auxiliary material and water.
3. produce: batching → mixing → stirring → and face → slaking → calendering → slitting, cut-out → steaming face → cooling → dipping noodles → metering packing → check → finished product noodles.Bitter buckwheat rutin wetted surface bar contains rutin 160～240mg/100g.
The half-dried production of noodles of embodiment six sweet buckwheat rutins
1. the enzyme buckwheat production of going out: take by weighing 25 kilograms of the sweet buckwheat seeds of new varieties (containing rutin 1.0%), put into the flat bottom cooker automatic turning and frying enzyme that goes out.Sweet buckwheat kernel temperature reach about 95 ℃ emit, cool off, shell, pulverize, to cross 100 mesh sieves subsequent use.
2. prepare burden: take by weighing 18 kilograms in sweet buckwheat powder, 82 kilograms of the noodles wheat flour speciallies of the above-mentioned enzyme that goes out, metering auxiliary material and water.
3. produce: batching → mixing → stirring → and face → slaking → calendering → slitting → be dried to half-dried → cut-out → package test → warehouse-in.The half-dried noodles of bitter buckwheat rutin contain rutin 120～160mg/100g.
Production technology of the present invention is succinct, technology is smooth, guaranteed the buckwheat rutin noodles pure natural quality, reached the purpose of instant, food and medicine consangunity, realized the Dietotherapy health function of buckwheat rutin noodles, the buckwheat of medicine-food two-purpose is better promoted the well-being of mankind.
Claims (4)
1. the buckwheat rutin production of noodles is made up of go out production of enzyme Buckwheat flour and noodles production; The enzyme buckwheat that it is characterized in that going out on a small quantity mixes with other flour and auxiliary material by prescription; With common noodles production technology and production method production, raw material and production cost are low, product can guarantee rutin content.
2. buckwheat rutin production of noodles according to claim 1; It is characterized in that: the enzyme Buckwheat flour production method of going out: the enzyme that 1) goes out is to make the temperature of buckwheat or buckwheat preliminary working product reach 80～98 ℃ with manual work or mechanical means, deactivation rutin digestive enzyme, prevents that rutin from decomposing, avoiding bitter substance to produce; 2) buckwheat refers to duck wheat or sweet buckwheat seed, and buckwheat preliminary working product is the primary product of duck wheat or the processing of sweet buckwheat, comprises buckwheat bran, outer powder, middle level powder, heart powder; 3) 100～150 mesh sieves are pulverized, crossed to go out buckwheat or the buckwheat preliminary working product of enzyme.
3. buckwheat rutin process for producing instant noodles according to claim 1; It is characterized in that: the prescription that the buckwheat rutin noodles are produced flour weight is to go out that the enzyme Buckwheat flour accounts for 1～25%, other flour accounts for 75～99%, and other flour comprises cereals flour, beans flour, potato class flour, greengrocery flour; Produce wheat flour or instant noodles wheat flour specially >=70% in the flour, do not use tackifier, reduce raw material and production cost, product contains buckwheat rutin 10～500mg/100g, guarantees its nutritive value and food therapy health effect.
4. buckwheat rutin production of noodles according to claim 1; It is characterized in that: the buckwheat rutin noodles refer to that the buckwheat rutin dried noodles comprises vermicelli, half-dried noodles and wetted surface bar, and production stage is batching → mixing → production: 1) batching is to measure go out enzyme Buckwheat flour, other flour and auxiliary material by prescription; 2) mixing is the enzyme Buckwheat flour that goes out, other flour and the auxiliary material mixing and stirring with metering; 3) producing is with common noodles production technology and production method production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101958023A CN102696962A (en) | 2012-06-12 | 2012-06-12 | Production method for buckwheat and rutin noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101958023A CN102696962A (en) | 2012-06-12 | 2012-06-12 | Production method for buckwheat and rutin noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102696962A true CN102696962A (en) | 2012-10-03 |
Family
ID=46890257
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101958023A Pending CN102696962A (en) | 2012-06-12 | 2012-06-12 | Production method for buckwheat and rutin noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102696962A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410981A (en) * | 2016-06-16 | 2017-12-01 | 西昌学院 | A kind of processing method of potato noodles |
| CN109965205A (en) * | 2019-04-02 | 2019-07-05 | 成都大学 | It is a kind of rich in rutin, the noodle prepared from buckwheat of Quercetin and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299613A (en) * | 2000-12-29 | 2001-06-20 | 谢克华 | Blood sugar reducing food |
| CN1579215A (en) * | 2004-05-19 | 2005-02-16 | 河南省***（集团）有限公司 | Method for industrialized producing zheganmian-a kind of noodles |
| CN101692882A (en) * | 2009-10-19 | 2010-04-14 | 郑鉴忠 | Production method of buckwheat rutin food |
| CN101856126A (en) * | 2010-06-22 | 2010-10-13 | 西昌航飞苦荞科技发展有限公司 | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof |
| CN101874579A (en) * | 2009-10-19 | 2010-11-03 | 郑鉴忠 | Production method for buckwheat rutin instant noodle, noodle or dumpling wrapper |
-
2012
- 2012-06-12 CN CN2012101958023A patent/CN102696962A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299613A (en) * | 2000-12-29 | 2001-06-20 | 谢克华 | Blood sugar reducing food |
| CN1579215A (en) * | 2004-05-19 | 2005-02-16 | 河南省***（集团）有限公司 | Method for industrialized producing zheganmian-a kind of noodles |
| CN101692882A (en) * | 2009-10-19 | 2010-04-14 | 郑鉴忠 | Production method of buckwheat rutin food |
| CN101874579A (en) * | 2009-10-19 | 2010-11-03 | 郑鉴忠 | Production method for buckwheat rutin instant noodle, noodle or dumpling wrapper |
| CN101856126A (en) * | 2010-06-22 | 2010-10-13 | 西昌航飞苦荞科技发展有限公司 | Fagopyrum tataricum food base stock, food or health-care food made by same and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410981A (en) * | 2016-06-16 | 2017-12-01 | 西昌学院 | A kind of processing method of potato noodles |
| CN109965205A (en) * | 2019-04-02 | 2019-07-05 | 成都大学 | It is a kind of rich in rutin, the noodle prepared from buckwheat of Quercetin and preparation method thereof |
| CN109965205B (en) * | 2019-04-02 | 2022-05-03 | 成都大学 | Buckwheat noodles rich in rutin and quercetin and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Hussain et al. | A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits | |
| CN101731572B (en) | Onion and fishbone tartar sauce and preparation method thereof | |
| KR20120076857A (en) | Powdered food for health using mulberry and method for manufacturing the same | |
| CN101810276A (en) | Production method of buckwheat sprout active food | |
| Lebot et al. | The greater yam (Dioscorea alata L.): A review of its phytochemical content and potential for processed products and biofortification | |
| CN101711542A (en) | Production method of buckwheat rutin tea | |
| CN101536803A (en) | Method for preparing buckwheat rutin drinks | |
| KR20110124442A (en) | Composition for improving physiological activity of positive constitution | |
| CN101822336A (en) | Production method of buckwheat rutin flour, fast food paste, oatmeal or health care nutrition powder | |
| KR20150077483A (en) | Sunshik Using Material of White and Black Food and Manufacturing Method Thereof | |
| CN103340356B (en) | Health care wheat germ chewable tablet and production technology thereof | |
| CN104187382A (en) | Noodles and preparation method thereof | |
| CN103478560B (en) | Nutrition rice prepared through milk and gynostemma pentaphylla | |
| CN101692882A (en) | Production method of buckwheat rutin food | |
| CN101874579A (en) | Production method for buckwheat rutin instant noodle, noodle or dumpling wrapper | |
| Roy et al. | Vegetable seeds: A new perspective in future food development | |
| Srivastava et al. | Dynamic bioactive properties of nutritional superfood Moringa oleifera: A comprehensive review | |
| CN102696962A (en) | Production method for buckwheat and rutin noodles | |
| CN102687828A (en) | Production method of buckwheat rutin instant noodles | |
| Shajan et al. | Comprehensive comparative insights on physico-chemical characteristics, bioactive components, and therapeutic potential of pumpkin fruit | |
| CN105410755A (en) | Processing method of ready-to-eat sweet potato leaf products | |
| CN101935598A (en) | Production method for beer brewed from rutin in buckwheat | |
| CN105029624A (en) | Lycium ruthenicum Murr. beverage and preparing method thereof | |
| CN102524638A (en) | Health food formula applicable for ovary maintenance, endocrine modulation, anti-oxidation and senility delay of female and method for preparing health food formula | |
| CN107467204A (en) | One cultivate peanut reconcile cooking oil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121003 |