CN103431053A - Production method of solidifying type fermented soy milk and stirring type fermented soy milk - Google Patents
Production method of solidifying type fermented soy milk and stirring type fermented soy milk Download PDFInfo
- Publication number
- CN103431053A CN103431053A CN2013103376515A CN201310337651A CN103431053A CN 103431053 A CN103431053 A CN 103431053A CN 2013103376515 A CN2013103376515 A CN 2013103376515A CN 201310337651 A CN201310337651 A CN 201310337651A CN 103431053 A CN103431053 A CN 103431053A
- Authority
- CN
- China
- Prior art keywords
- type fermented
- fermented soybean
- milk
- soybean milk
- production method
- 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
Images
Landscapes
- Beans For Foods Or Fodder (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a production method of solidifying type fermented soy milk and stirring type fermented soy milk. The production method comprises the following steps that soybean is ground to form soybean milk; a seed agent is prepared; soy milk is subjected to fungus inoculation and fermented; and a product is packaged, warehoused and subjected to after-ripening. The production method takes the soybean as a raw material, and the viable organism soy milk product is obtained by fermentation of various lactobacillus and yeast probiotics according to a modern scientific theory; the product has the advantages of mellow perfume, delicate taste, high viable organism density and rich nutrition; in addition, the soy milk produced by the method has double health care functions of a soybean product and a probiotic viable organism product; and the production method of the soy milk has very high practical application significance.
Description
Technical field
The invention belongs to soy milk production fermentation field, relate in particular to the production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk.
Background technology
Soya-bean milk, since the Huainan king Liu An of Western Han Dynastry invention, has had the history of more than 1900 year, and it is welcome by popular as a kind of protein drink.But the soya-bean milk that traditional manufacture craft obtains can not meet popular healthy consumption demand.Fermented soybean milk, from the Qing Dynasty, just produce, but its production method mostly is the bacterial classification of spontaneous fermentation, and at present, acid mung bean milk is only fraction area consumer's acceptance such as Beijing, but, because of its local flavor problem, other various places acceptance levels are very little.These are all to hinder the reason that fermented soybean milk standardizes on a large scale and produces.
Although China is the area of origin of soya-bean milk, the manufacture craft of soya-bean milk lags far behind U.S., Japan and Korea S., and especially probiotics fermention soymilk will lag behind these countries more than 20 year, the exploitation of soya-bean milk (soymilk), and Japan and the United States, Korea Spro march at the forefront of the world.By the domestic history just had about 20 years of the further investigation of lactobacillus-fermented soya milk product.
In recent years, many researchers of China, according to modern scientific theory, have also carried out many research to this, especially after 2006, for experiment provides abundant theoretical foundation.Fermented bacterium is varied, as bacillus bulgaricus, streptococcus thermophilus, Bifidobacterium, rhamnose bacillus, Bacillus casei etc.
Yet how the selection of people to probiotics fermention soymilk leavening, remove the ANFs produced in slurrying and sweat and make up the good solution that problem that in soya-bean milk, vitamin content is few is not still looked for.
Summary of the invention
The purpose of the embodiment of the present invention is to provide the production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk, is intended to solve and how removes the ANFs produced in slurrying and sweat and make up the few problem of vitamin content in soya-bean milk.
The embodiment of the present invention is achieved in that the production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk, and this production method comprises the following steps:
Adopt soya bean to grind soya-bean milk;
Prepare seed forming agent;
Inoculum fermented soymilk;
The after-ripening of packing of product warehouse-in.
The concrete steps that further, adopt soya bean to grind soya-bean milk are:
Choosing, without the full soya bean of worm, is 0.1～0.5%NaHCO by the mass concentration of 2.9～3.3 times of quality
3solution, adjust pH to 7.5～8.5, at 80 ℃～85 ℃ of temperature, soak 6～8h, soaks the rear dry beans of end and be about 1: 2.88 with wet beans ratio;
Adjusting beans water ratio is 1: 8～14, adopts soy bean milk making machine by the soya bean defibrination;
Homogeneous, homogenization pressure is 15～25Mpa for the first time, homogenization pressure is 40～50Mpa for the second time; 50～60 ℃ of homogenizing temperatures.
Boiling, mashing off 10～15min.
Remove by filter bean dregs with 150～200 eye mesh screens;
112～115 ℃, 15～25min, sterilizing.
The method that further, seed forming agent is prepared is:
In the soya-bean milk that is 60～80% in volume ratio by Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, cultivate, remaining 20～400% is the degreasing recombined milk; Bacillus bifidus and yeast are cultivated in pure soya-bean milk.Cultivation temperature is 35～42 ℃, and the time is 4～8h.
Further, inoculum fermented method is:
By cultured Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, two qi lactobacillus, yeast according to 1: 1: 1: 1: 1 to 5: 5: 5: the ratio of 5: 1 was carried out composite, according to always connecing the ratio of bacterium amount 2～5%;
37～42 ℃, ferment at constant temperature.
Further, the coagulating type fermented soybean milk adds the auxiliary material gelatin after mashing off slagging-off, addition is 0.1～0.3%.
Further, to add stabilizing agent anti-acid core methylcellulose after fermentation be CMC to the coagulating type fermented soybean milk, water dissolves, 121 ℃, add soya-bean milk after 15～25mi sterilizing, addition is 0.2～0.4% of soya-bean milk gross mass, does not need to stir.
Further, coagulating type fermented soybean milk sterile filling after having connect bacterial classification.
Further, after products obtained therefrom packing, the condition of warehouse-in after-ripening is 2～4 ℃, after-ripening 12～24h.
The present invention be take soybean as raw material, according to modern scientific theory, and the viable bacteria soya milk product obtained with various lactobacillus, yeast probiotics fermention.Product has strong and brisk in taste, delicate mouthfeel, the advantage such as viable bacteria density is high, nutritious.There is soybean prod and the dual health care of probiotics viable bacteria product.The soymilk of these research and development has very strong practical application meaning.
The accompanying drawing explanation
Fig. 1 is the coagulating type fermented soybean milk that provides of the embodiment of the present invention and the production method flow chart of agitating type fermented soybean milk.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not intended to limit the present invention.
Fig. 1 shows the flow process of the production method of coagulating type fermented soybean milk provided by the invention and agitating type fermented soybean milk.For convenience of explanation, only show part related to the present invention.
The embodiment of the present invention provide a kind of coagulating type fermented soybean milk and the production method of agitating type fermented soybean milk comprise the following steps:
S101: adopt soya bean to grind soya-bean milk;
S102: prepare seed forming agent;
S103: inoculum fermented soymilk;
S104: packing of product warehouse-in after-ripening.
As a prioritization scheme of the embodiment of the present invention, the concrete steps that adopt soya bean to grind soya-bean milk are:
Choosing, without the full soya bean of worm, is 0.1～0.5%NaHCO by the mass concentration of 2.9～3.3 times of quality
3solution, adjust pH to 7.5～8.5, at 80 ℃～85 ℃ of temperature, soak 6～8h, soaks the rear dry beans of end and be about 1: 2.88 with wet beans ratio;
Adjusting beans water ratio is 1: 8～14, adopts soy bean milk making machine by the soya bean defibrination;
Homogeneous, homogenization pressure is 15～25Mpa for the first time, homogenization pressure is 40～50Mpa for the second time; 50～60 ℃ of homogenizing temperatures.
Boiling, mashing off 10～15min.
Remove by filter bean dregs with 150～200 eye mesh screens;
112～115 ℃, 15～25min, sterilizing.
As a prioritization scheme of the embodiment of the present invention, the method that seed forming agent is prepared is:
In the soya-bean milk that is 60～80% in volume ratio by Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, cultivate, remaining 20～40% is the degreasing recombined milk; Bacillus bifidus and yeast are cultivated in pure soya-bean milk.Cultivation temperature is 35～42 ℃, and the time is 4～8h.
As a prioritization scheme of the embodiment of the present invention, inoculum fermented method is:
By cultured Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, two qi lactobacillus, yeast according to 1: 1: 1: 1: 1 to 5: 5: 5: the ratio of 5: 1 was carried out composite, according to always connecing the ratio of bacterium amount 2～5%;
37～42 ℃, ferment at constant temperature.
As a prioritization scheme of the embodiment of the present invention, the coagulating type fermented soybean milk adds the auxiliary material gelatin after the mashing off slagging-off, and addition is 0.1～0.3%.
As a prioritization scheme of the embodiment of the present invention, it is CMC that the coagulating type fermented soybean milk adds stabilizing agent anti-acid core methylcellulose after fermentation, and water dissolves, 121 ℃, add soya-bean milk after 15～25mi sterilizing, addition is 0.2～0.4% of soya-bean milk gross mass, does not need to stir.
As a prioritization scheme of the embodiment of the present invention, coagulating type fermented soybean milk sterile filling after having connect bacterial classification.
As a prioritization scheme of the embodiment of the present invention, after the products obtained therefrom packing, the condition of warehouse-in after-ripening is 2～4 ℃, after-ripening 12～24h.
Below in conjunction with drawings and the specific embodiments, application principle of the present invention is further described.
Take with the raw material of soybean that produce to produce after the coagulating type fermentation be that the present invention is further described as example, but be not limited only to this.
1, screen full without worm soya bean 250g, the NaHCO that is 0.3% with mass fraction
3750g solution, 80 ℃ are soaked 6h, to the weight in wet base of soybean be 2.88 times of left and right of dry beans, claim to obtain wet beans 720g.
2, with adding boiling water 2530g, defibrination.
3, homogeneous.Homogeneous, homogenization pressure position 25Mpa, homogenization pressure position 45Mpa for the second time for the first time for the first time; 55 ℃ of homogenizing temperatures
4,100 ℃ of mashing off 15min.
5,200 order filter-cloth filterings, remove bean dregs, obtains soya-bean milk 2600g.
6, gelatin 5.2g is used to the 20g hot water dissolving, be added in the gained soya-bean milk.
7,115 ℃, 15min, sterilizing, packing.
8, the yeast and the Shuan Qi that 100% soya-bean milk are cultivated, and the Lactobacillus rhamnosus cultivated of 80% soya-bean milk, lactobacillus acidophilus, lactobacillus bulgaricus were according to 1: 1: 5: the ratio of 5: 5 is mixed, and the bacterium amount that connects according to 5% adds in obtained soya-bean milk, sealing.
9,37 ℃ of ferment at constant temperature 4h.
10, by gained soymilk, put into 4 ℃ of environment, after fermentation 12～24h, obtain fermented soybean milk.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.
Claims (8)
1. the production method of a coagulating type fermented soybean milk and agitating type fermented soybean milk, is characterized in that, this production method comprises the following steps:
Adopt soya bean to grind soya-bean milk;
Prepare seed forming agent;
Inoculum fermented soymilk;
The after-ripening of packing of product warehouse-in.
2. the production method of coagulating type fermented soybean milk as claimed in claim 1 and agitating type fermented soybean milk, is characterized in that, the concrete steps that adopt soya bean to grind soya-bean milk are:
Choosing, without the full soya bean of worm, is 0.1～0.5%NaHCO by the mass concentration of 2.9～3.3 times of quality
3solution, adjust pH to 7.5～8.5, at 80 ℃～85 ℃ of temperature, soak 6～8h, soaks the rear dry beans of end and be about 1: 2.88 with wet beans ratio;
Adjusting beans water ratio is 1: 8～14, adopts soy bean milk making machine by the soya bean defibrination;
Homogeneous, homogenization pressure is 15～25Mpa for the first time, homogenization pressure is 40～50Mpa for the second time; 50～60 ℃ of homogenizing temperatures;
Boiling, mashing off 10～15min;
Remove by filter bean dregs with 150～200 eye mesh screens;
112～115 ℃, 15～25min, sterilizing.
3. the production method of coagulating type fermented soybean milk as claimed in claim 1 and agitating type fermented soybean milk, is characterized in that, the method that seed forming agent is prepared is:
In the soya-bean milk that is 60～80% in volume ratio by Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, cultivate, remaining 20～40% is the degreasing recombined milk; Bacillus bifidus and yeast are cultivated in pure soya-bean milk.Cultivation temperature is 35～42 ℃, and the time is 4～8h.
4. the production method of coagulating type fermented soybean milk as claimed in claim 1 and agitating type fermented soybean milk, is characterized in that, inoculum fermented method is:
By cultured Lactobacillus rhamnosus, lactobacillus acidophilus, lactobacillus bulgaricus, two qi lactobacillus, yeast according to 1: 1: 1: 1: 1 to 5: 5: 5: the ratio of 5: 1 was carried out composite, according to always connecing the ratio of bacterium amount 2～5%;
37～42 ℃, ferment at constant temperature.
5. the production method of coagulating type fermented soybean milk as claimed in claim 1 and agitating type fermented soybean milk, is characterized in that, the coagulating type fermented soybean milk adds the auxiliary material gelatin after the mashing off slagging-off, and addition is 0.1～0.3%.
6. the production method of coagulating type fermented soybean milk as claimed in claim 1 and agitating type fermented soybean milk, it is characterized in that, it is CMC that the coagulating type fermented soybean milk adds stabilizing agent anti-acid core methylcellulose after fermentation, water dissolves, 121 ℃, add soya-bean milk after 15～25mi sterilizing, addition is 0.2～0.4% of soya-bean milk gross mass, does not need to stir.
7. the production method of coagulating type fermented soybean milk as claimed in claim 1 and agitating type fermented soybean milk, is characterized in that, coagulating type fermented soybean milk sterile filling after having connect bacterial classification.
8. the production method of coagulating type fermented soybean milk as claimed in claim 1 and agitating type fermented soybean milk, is characterized in that, after the products obtained therefrom packing, the condition of warehouse-in after-ripening is 2～4 ℃, after-ripening 12～24h.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337651.5A CN103431053B (en) | 2013-07-31 | 2013-07-31 | The production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310337651.5A CN103431053B (en) | 2013-07-31 | 2013-07-31 | The production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103431053A true CN103431053A (en) | 2013-12-11 |
| CN103431053B CN103431053B (en) | 2016-03-02 |
Family
ID=49684853
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310337651.5A Active CN103431053B (en) | 2013-07-31 | 2013-07-31 | The production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103431053B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891901A (en) * | 2014-03-25 | 2014-07-02 | 深圳市福荫食品集团有限公司 | Method for preparing novel soybean yogurt |
| CN104824171A (en) * | 2015-04-21 | 2015-08-12 | 厦门医学高等专科学校 | Bean-fermented drink and preparation method thereof |
| CN104920620A (en) * | 2015-04-23 | 2015-09-23 | 昆山佰生优生物科技有限公司 | Home-brewed plant yogurt powder, preparation method thereof and method for fermenting yoghourt by using home-brewed plant yogurt powder |
| CN105532903A (en) * | 2016-01-20 | 2016-05-04 | 南昌大学 | Method for preparing clostridium butyricum solidified type sour soybean milk from clostridium butyricum and product |
| CN108185013A (en) * | 2018-03-26 | 2018-06-22 | 安徽农业大学 | A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization |
| CN108651626A (en) * | 2018-05-21 | 2018-10-16 | 华北理工大学 | Artichoke-soybean fermentation beverage composite fermentation strain, artichoke-soybean fermentation beverage and preparation method |
| CN110100898A (en) * | 2019-05-13 | 2019-08-09 | 黑龙江八一农垦大学 | A kind of preparation method of walnut protein fermented soybean milk |
| CN110200078A (en) * | 2019-06-25 | 2019-09-06 | 吉林农业大学 | A kind of preparation method of lipid-loweringing composite probiotics ferment soy yogurt |
| CN110692732A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of selenium-rich fermented soymilk |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5356361A (en) * | 1976-11-01 | 1978-05-22 | Nisshin Oil Mills Ltd | Method of producing soybean milk yogurt |
| CN1469750A (en) * | 2000-10-13 | 2004-01-21 | ��ʽ�������ֶ౾�� | Bone metabolism improving agent |
| CN1476770A (en) * | 2003-07-14 | 2004-02-25 | 福建师范大学 | Preparation technique of sour soybean curd |
| CN1644112A (en) * | 2005-01-26 | 2005-07-27 | 江南大学 | Production of pure soya-bean lactacidase fermenting beverage |
| CN103027123A (en) * | 2011-10-10 | 2013-04-10 | 柯啸宇 | Frozen sour soybean milk processing process |
| KR20130070958A (en) * | 2011-12-20 | 2013-06-28 | 삼육대학교산학협력단 | Manufacturing method of functional yogurt of preventing tooth decay by using soybean milk and the lactic acid bacteria, and yogurt of preventing tooth decay made by the same |
-
2013
- 2013-07-31 CN CN201310337651.5A patent/CN103431053B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5356361A (en) * | 1976-11-01 | 1978-05-22 | Nisshin Oil Mills Ltd | Method of producing soybean milk yogurt |
| CN1469750A (en) * | 2000-10-13 | 2004-01-21 | ��ʽ�������ֶ౾�� | Bone metabolism improving agent |
| CN1476770A (en) * | 2003-07-14 | 2004-02-25 | 福建师范大学 | Preparation technique of sour soybean curd |
| CN1644112A (en) * | 2005-01-26 | 2005-07-27 | 江南大学 | Production of pure soya-bean lactacidase fermenting beverage |
| CN103027123A (en) * | 2011-10-10 | 2013-04-10 | 柯啸宇 | Frozen sour soybean milk processing process |
| KR20130070958A (en) * | 2011-12-20 | 2013-06-28 | 삼육대학교산학협력단 | Manufacturing method of functional yogurt of preventing tooth decay by using soybean milk and the lactic acid bacteria, and yogurt of preventing tooth decay made by the same |
Non-Patent Citations (1)
| Title |
|---|
| 魏升宁: "益生菌豆奶产品的研制及微胶囊技术应用研究", 《中国优秀硕士学位论文全文数据库（电子期刊）工程科技Ⅰ辑》, no. 11, 15 November 2011 (2011-11-15), pages 024 - 34 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103891901A (en) * | 2014-03-25 | 2014-07-02 | 深圳市福荫食品集团有限公司 | Method for preparing novel soybean yogurt |
| CN104824171A (en) * | 2015-04-21 | 2015-08-12 | 厦门医学高等专科学校 | Bean-fermented drink and preparation method thereof |
| CN104920620A (en) * | 2015-04-23 | 2015-09-23 | 昆山佰生优生物科技有限公司 | Home-brewed plant yogurt powder, preparation method thereof and method for fermenting yoghourt by using home-brewed plant yogurt powder |
| CN105532903A (en) * | 2016-01-20 | 2016-05-04 | 南昌大学 | Method for preparing clostridium butyricum solidified type sour soybean milk from clostridium butyricum and product |
| CN108185013A (en) * | 2018-03-26 | 2018-06-22 | 安徽农业大学 | A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization |
| CN108651626A (en) * | 2018-05-21 | 2018-10-16 | 华北理工大学 | Artichoke-soybean fermentation beverage composite fermentation strain, artichoke-soybean fermentation beverage and preparation method |
| CN110100898A (en) * | 2019-05-13 | 2019-08-09 | 黑龙江八一农垦大学 | A kind of preparation method of walnut protein fermented soybean milk |
| CN110200078A (en) * | 2019-06-25 | 2019-09-06 | 吉林农业大学 | A kind of preparation method of lipid-loweringing composite probiotics ferment soy yogurt |
| CN110692732A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of selenium-rich fermented soymilk |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103431053B (en) | 2016-03-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431053B (en) | The production method of a kind of coagulating type fermented soybean milk and agitating type fermented soybean milk | |
| CN104382159B (en) | A kind of method utilizing yellow wine lees to prepare lactic acid fermentation beverage | |
| CN102177965B (en) | Low-heat-value yoghurt jelly containing superfine full rose powder and preparation method thereof | |
| CN101558863B (en) | Method for preparing soybean sauce rich in soluble dietary fibers | |
| CN103211197B (en) | High-concentration fermented milky flavor base, and preparation method and application thereof | |
| CN104605335B (en) | A kind of mushroom fermented product and preparation method thereof | |
| CN105602775A (en) | Preparation method for beer by employing lactic acid bacteria and yeast co-fermentation | |
| CN106070656A (en) | A kind of Rhizoma Steudnerae Henryanae lactobacillus composite drink and preparation method thereof | |
| CN103202510A (en) | Production technology of corn lactic acid fermentation drink | |
| CN102258081A (en) | Synbiotics liquid goat milk beverage and preparation method thereof | |
| CN102197867A (en) | Pure- culture mixed fermented mildewed bean dregs and preparation method thereof | |
| CN106937749A (en) | The method that bean dregs are modified with monascus | |
| CN104621257A (en) | Kidney-tonifying black bean seedling-black fungus fermented beverage | |
| CN104342340A (en) | Preparation method of rough-rice-fermented active lactobacillus beverage | |
| CN104172415B (en) | A kind of preparation method of walnut vegetable protein probio drink | |
| CN104770469A (en) | Method for preparing donkey yoghourt for increasing immunity function | |
| CN108185013A (en) | A kind of preparation method of the full slag fermented sour soybean slurry of the coagulating type of stabilization | |
| CN102940039A (en) | Longan lactic acid bacteria fermentation beverage preparation method | |
| CN108576533A (en) | A kind of preparation method of jujube lactic acid fermentation beverage | |
| CN101779688A (en) | Biscuits and production method thereof | |
| CN104365858B (en) | A kind of preparation method of fermented type ginkgo peanut milk drink | |
| CN104365840A (en) | Preparation method of fermented oat milk beverage | |
| CN104522816A (en) | Pawpaw fermented product and preparation method thereof | |
| CN104663919A (en) | Preserved bean curd with tea powder and processing process thereof | |
| CN107183184A (en) | A kind of rhizoma Gastrodiae Yoghourt and preparation method thereof |
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 |