CN111733049A - Brewing process of taxus chinensis wine - Google Patents
Brewing process of taxus chinensis wine Download PDFInfo
- Publication number
- CN111733049A CN111733049A CN202010728659.4A CN202010728659A CN111733049A CN 111733049 A CN111733049 A CN 111733049A CN 202010728659 A CN202010728659 A CN 202010728659A CN 111733049 A CN111733049 A CN 111733049A
- Authority
- CN
- China
- Prior art keywords
- parts
- wine
- yew
- taxus chinensis
- fermentation
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
- C12G3/026—Preparation of other alcoholic beverages by fermentation with health-improving ingredients, e.g. flavonoids, flavones, polyphenols or polysaccharides, added before or during the fermentation stage; with flavouring ingredients added before or during the fermentation stage
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H6/00—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages
- C12H6/02—Methods for increasing the alcohol content of fermented solutions or alcoholic beverages by distillation
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Genetics & Genomics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
Abstract
The invention relates to the technical field of wine brewing process, which is used for enhancing the health care function of yew wine, in particular to a brewing process of the yew wine, wherein roots, stems and fruits of yew are crushed and then sequentially subjected to reflux extraction, fermentation and distillation separation procedures to obtain the yew wine, wherein the reflux extraction adopts a mode of soaking and then extracting, a special leavening agent is used during fermentation, the problems of poor health care effect and complex brewing process caused by lower medicinal components of the yew wine brewed by the existing brewing process of the yew wine are solved, the brewing process comprises the steps of soaking the yew, then performing reflux extraction for three times, and then fermenting the extracted product, and simultaneously, the yew extracted product is fermented by using the special leavening agent in the application, so that the fermentation effect can be improved, and the fermentation time can be shortened, and finally, distilling and separating to obtain the yew wine which is high in medicinal components and good in health-care effect.
Description
Technical Field
The invention relates to the technical field of wine brewing processes, is used for enhancing the health-care function of a yew wine, and particularly relates to a brewing process of the yew wine.
Background
Taxus chinensis belongs to a shallow root plant, the main root of the Taxus chinensis is not obvious, the lateral root of the Taxus chinensis is developed, the Taxus chinensis is a natural rare anticancer plant which is generally accepted to be endangered to be extinct in the world, the paclitaxel extracted from the Taxus chinensis has an outstanding curative effect on cancer, is called as the last line of defense for treating cancer, has a unique resistance mechanism to tumors, and also has an obvious effect of inhibiting the tumors; a large amount of compounds in paclitaxel have remarkable effects in treating dysmenorrhea, diuresis, hypertension, hyperglycemia, leukemia, tumor, diabetes and cardiovascular and cerebrovascular diseases.
Because the taxol in the taxus has high medicinal value, the heat tide of developing medicines and health care products by utilizing the taxus and the taxol serving as an effective component of the taxus is never reduced, and partial manufacturers utilize the taxus to prepare the taxus wine, but the process flow is complicated, and the brewed taxus wine has low medicinal components and low health care effect and cannot be drunk for a long time.
Disclosure of Invention
The method comprises the steps of soaking taxus chinensis, performing three-time reflux extraction, fermenting an extracted product, performing fermentation treatment on the taxus chinensis extracted product by using a unique leavening agent in the application, improving the fermentation effect, shortening the fermentation time, and finally performing distillation separation to obtain the taxus chinensis wine, wherein the medicinal components in the taxus chinensis wine are high, the health-care effect is good, and compared with the traditional wine brewing process, the taxol component in the taxus chinensis wine obtained by adopting the wine brewing process is 9-10% higher.
The technical scheme provided by the invention is a brewing process of the yew wine, which comprises the following steps:
(1) preparing raw materials: putting roots, stems and fruits of the taxus chinensis into a grinder for grinding treatment to obtain taxus chinensis particles;
(2) reflux extraction: soaking Chinese yew in Chinese liquor to obtain Chinese yew soaked substance; adding the soaked substance of Taxus chinensis into a reflux extraction device, extracting for 3 times, and mixing the obtained extractive solutions to obtain Taxus chinensis extract;
(3) fermentation: putting the taxus chinensis extract into a wine soaking container, adding a leavening agent into the wine soaking container, sealing the wine soaking container, and putting the wine soaking container into a fermenting chamber for fermenting to obtain a fermentation product, wherein the leavening agent comprises saccharifying enzyme, cellulose, lactic acid bacteria, aroma-producing yeast and aspergillus;
(4) distillation and separation: distilling and separating the fermentation product to obtain the yew wine and the vinasse.
Through the technical scheme, the wine brewing process provided by the invention firstly soaks the taxus chinensis, and then reflux extraction is carried out for multiple times, so that the paclitaxel serving as a main medicinal component in the taxus chinensis is well reserved, the paclitaxel content in the finally obtained taxus chinensis wine is high, the health-care effect of the taxus chinensis wine is enhanced, and meanwhile, when the taxus chinensis extract is fermented, the leavening agent provided by the application is used, so that the leavening agent has a better fermentation effect of the taxus chinensis extract, shortens the fermentation time, improves the production efficiency, and simultaneously enables the taxus chinensis wine prepared by distillation separation to be more mellow and have better taste.
Further, the specific method for reflux extraction in the step (2) is as follows: and (3) directly adding the soaked substance into a reflux extraction device for the first reflux extraction, filtering the product after the extraction is finished, adding white spirit into the filter residue, soaking for the second time, extracting and filtering, adding white spirit into the filter residue, soaking for the third time, extracting and filtering, and uniformly mixing the filtrate obtained by the three times of filtration to obtain the taxus chinensis extracted product.
Furthermore, the volume ratio of the white spirit used in the three times of reflux extraction is 2: 1.
Further, the leavening agent in the step (3) comprises the following components in parts by weight: 30-40 parts of saccharifying enzyme, 5-10 parts of cellulase, 5-10 parts of lactic acid bacteria, 3-6 parts of aroma-producing yeast and 5-10 parts of aspergillus koji.
Furthermore, the components of the leavening agent in the step (3) are as follows according to the parts by weight: 33-38 parts of saccharifying enzyme, 6-8 parts of cellulase, 6-8 parts of lactic acid bacteria, 4-5 parts of aroma-producing yeast and 6-8 parts of aspergillus koji.
Furthermore, the components of the leavening agent in the step (3) are as follows according to the parts by weight: 35 parts of saccharifying enzyme, 7 parts of cellulase, 7 parts of lactic acid bacteria, 4.5 parts of aroma-producing yeast and 7 parts of aspergillus koji.
Further, the fermentation temperature in the step (3) is 25-30 ℃, and the fermentation time is 15 days.
Further, the distillation temperature in the step (4) is 80-90 ℃.
Based on the explanation, compared with the prior art, the technical scheme of the application has the advantages that:
(1) the wine brewing process disclosed by the invention has the advantages that the taxus chinensis is soaked firstly, and then is subjected to reflux extraction for multiple times, so that the main medicinal component taxol in the taxus chinensis is well reserved, the taxol content in the finally obtained taxus chinensis wine is high, and the health-care effect of the taxus chinensis wine is enhanced;
(2) when the yew extract is fermented, the fermentation agent provided by the application is used, so that the fermentation effect of the yew extract is better, the fermentation time is shortened, the production efficiency is improved, and the finally obtained yew wine is more mellow and has better taste;
(3) the brewing process is simple in flow, convenient to operate and convenient to control processing conditions.
Detailed Description
Example 1
The technical scheme provided by the invention is a brewing process of the yew wine, which comprises the following steps:
(1) preparing raw materials: putting roots, stems and fruits of the taxus chinensis into a grinder for grinding treatment to obtain taxus chinensis particles;
(2) reflux extraction: soaking Chinese yew in Chinese liquor to obtain Chinese yew soaked substance; adding the soaked substance of the taxus chinensis into a reflux extraction device for extraction for 3 times, and uniformly mixing the obtained extracting solution to obtain a taxus chinensis extract product, wherein the specific method for reflux extraction comprises the following steps: directly adding the soaked substance into a reflux extraction device for the first reflux extraction, filtering the product after the extraction is finished, then adding white spirit into the filter residue, carrying out second soaking, then carrying out extraction and filtration, then adding white spirit into the filter residue, carrying out third soaking, then carrying out extraction and filtration, and finally uniformly mixing the filtrates obtained by the three times of filtration to obtain a taxus chinensis extracted product; the volume and dosage ratio of the white spirit used in the three reflux extractions is 2: 1;
(3) fermentation: putting the taxus chinensis extract into a wine soaking container, adding a leavening agent into the wine soaking container, sealing the wine soaking container, and placing the wine soaking container into a fermentation chamber for fermentation to obtain a fermentation product, wherein the fermentation temperature is 25 ℃, and the fermentation time is 15 days; the leavening agent comprises the following components in parts by weight: 30 parts of saccharifying enzyme, 5 parts of cellulase, 5 parts of lactic acid bacteria, 3 parts of aroma-producing yeast and 5 parts of aspergillus koji;
(4) distillation and separation: distilling and separating the fermentation product to obtain the yew wine and the vinasse, wherein the distillation temperature is 80 ℃.
Example 2
The technical scheme provided by the invention is a brewing process of the yew wine, which comprises the following steps:
(1) preparing raw materials: putting roots, stems and fruits of the taxus chinensis into a grinder for grinding treatment to obtain taxus chinensis particles;
(2) reflux extraction: soaking Chinese yew in Chinese liquor to obtain Chinese yew soaked substance; adding the soaked substance of the taxus chinensis into a reflux extraction device for extraction for 3 times, and uniformly mixing the obtained extracting solution to obtain a taxus chinensis extract product, wherein the specific method for reflux extraction comprises the following steps: directly adding the soaked substance into a reflux extraction device for the first reflux extraction, filtering the product after the extraction is finished, then adding white spirit into the filter residue, carrying out second soaking, then carrying out extraction and filtration, then adding white spirit into the filter residue, carrying out third soaking, then carrying out extraction and filtration, and finally uniformly mixing the filtrates obtained by the three times of filtration to obtain a taxus chinensis extracted product; the volume and dosage ratio of the white spirit used in the three reflux extractions is 2: 1;
(3) fermentation: putting the taxus chinensis extract into a wine soaking container, adding a leavening agent into the wine soaking container, sealing the wine soaking container, and placing the wine soaking container into a fermentation chamber for fermentation to obtain a fermentation product, wherein the fermentation temperature is 26 ℃, and the fermentation time is 15 days; the leavening agent comprises the following components in parts by weight: 40 parts of saccharifying enzyme, 10 parts of cellulase, 10 parts of lactic acid bacteria, 6 parts of aroma-producing yeast and 10 parts of aspergillus koji;
(4) distillation and separation: distilling and separating the fermentation product to obtain the yew wine and the vinasse, wherein the distillation temperature is 85 ℃.
Example 3
The technical scheme provided by the invention is a brewing process of the yew wine, which comprises the following steps:
(1) preparing raw materials: putting roots, stems and fruits of the taxus chinensis into a grinder for grinding treatment to obtain taxus chinensis particles;
(2) reflux extraction: soaking Chinese yew in Chinese liquor to obtain Chinese yew soaked substance; adding the soaked substance of the taxus chinensis into a reflux extraction device for extraction for 3 times, and uniformly mixing the obtained extracting solution to obtain a taxus chinensis extract product, wherein the specific method for reflux extraction comprises the following steps: directly adding the soaked substance into a reflux extraction device for the first reflux extraction, filtering the product after the extraction is finished, then adding white spirit into the filter residue, carrying out second soaking, then carrying out extraction and filtration, then adding white spirit into the filter residue, carrying out third soaking, then carrying out extraction and filtration, and finally uniformly mixing the filtrates obtained by the three times of filtration to obtain a taxus chinensis extracted product; the volume and dosage ratio of the white spirit used in the three reflux extractions is 2: 1;
(3) fermentation: putting the taxus chinensis extract into a wine soaking container, adding a leavening agent into the wine soaking container, sealing the wine soaking container, and placing the wine soaking container into a fermentation chamber for fermentation to obtain a fermentation product, wherein the fermentation temperature is 28 ℃, and the fermentation time is 15 days; the leavening agent comprises the following components in parts by weight: 33 parts of saccharifying enzyme, 6 parts of cellulase, 6 parts of lactic acid bacteria, 4 parts of aroma-producing yeast and 6 parts of aspergillus koji;
(4) distillation and separation: distilling and separating the fermentation product to obtain the yew wine and the vinasse, wherein the distillation temperature is 90 ℃.
Example 4
The technical scheme provided by the invention is a brewing process of the yew wine, which comprises the following steps:
(1) preparing raw materials: putting roots, stems and fruits of the taxus chinensis into a grinder for grinding treatment to obtain taxus chinensis particles;
(2) reflux extraction: soaking Chinese yew in Chinese liquor to obtain Chinese yew soaked substance; adding the soaked substance of the taxus chinensis into a reflux extraction device for extraction for 3 times, and uniformly mixing the obtained extracting solution to obtain a taxus chinensis extract product, wherein the specific method for reflux extraction comprises the following steps: directly adding the soaked substance into a reflux extraction device for the first reflux extraction, filtering the product after the extraction is finished, then adding white spirit into the filter residue, carrying out second soaking, then carrying out extraction and filtration, then adding white spirit into the filter residue, carrying out third soaking, then carrying out extraction and filtration, and finally uniformly mixing the filtrates obtained by the three times of filtration to obtain a taxus chinensis extracted product; the volume and dosage ratio of the white spirit used in the three reflux extractions is 2: 1;
(3) fermentation: putting the taxus chinensis extract into a wine soaking container, adding a leavening agent into the wine soaking container, sealing the wine soaking container, and placing the wine soaking container into a fermentation chamber for fermentation to obtain a fermentation product, wherein the fermentation temperature is 30 ℃, and the fermentation time is 15 days; the leavening agent comprises the following components in parts by weight: 38 parts of saccharifying enzyme, 8 parts of cellulase, 8 parts of lactic acid bacteria, 5 parts of aroma-producing yeast and 8 parts of aspergillus koji; (4) distillation and separation: distilling and separating the fermentation product to obtain the yew wine and the vinasse, wherein the distillation temperature is 80 ℃.
Example 5
The technical scheme provided by the invention is a brewing process of the yew wine, which comprises the following steps:
(1) preparing raw materials: putting roots, stems and fruits of the taxus chinensis into a grinder for grinding treatment to obtain taxus chinensis particles;
(2) reflux extraction: soaking Chinese yew in Chinese liquor to obtain Chinese yew soaked substance; adding the soaked substance of the taxus chinensis into a reflux extraction device for extraction for 3 times, and uniformly mixing the obtained extracting solution to obtain a taxus chinensis extract product, wherein the specific method for reflux extraction comprises the following steps: directly adding the soaked substance into a reflux extraction device for the first reflux extraction, filtering the product after the extraction is finished, then adding white spirit into the filter residue, carrying out second soaking, then carrying out extraction and filtration, then adding white spirit into the filter residue, carrying out third soaking, then carrying out extraction and filtration, and finally uniformly mixing the filtrates obtained by the three times of filtration to obtain a taxus chinensis extracted product; the volume and dosage ratio of the white spirit used in the three reflux extractions is 2: 1;
(3) fermentation: putting the taxus chinensis extract into a wine soaking container, adding a leavening agent into the wine soaking container, sealing the wine soaking container, and placing the wine soaking container into a fermentation chamber for fermentation to obtain a fermentation product, wherein the fermentation temperature is 30 ℃, and the fermentation time is 15 days; the leavening agent comprises the following components in parts by weight: 35 parts of saccharifying enzyme, 7 parts of cellulase, 7 parts of lactic acid bacteria, 4.5 parts of aroma-producing yeast and 7 parts of aspergillus koji;
(4) distillation and separation: distilling and separating the fermentation product to obtain the yew wine and the vinasse, wherein the distillation temperature is 90 ℃.
The above is only a preferred embodiment of the present invention, and it should be noted that the above preferred embodiment should not be considered as limiting the present invention, and the protection scope of the present invention should be subject to the scope defined by the claims. It will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the spirit and scope of the invention, and these modifications and adaptations should be considered within the scope of the invention.
Claims (8)
1. The brewing process of the taxus chinensis wine is characterized by comprising the following steps:
(1) preparing raw materials: putting roots, stems and fruits of the taxus chinensis into a grinder for grinding treatment to obtain taxus chinensis particles;
(2) reflux extraction: soaking Chinese yew in Chinese liquor to obtain Chinese yew soaked substance; adding the soaked substance of Taxus chinensis into a reflux extraction device, extracting for 3 times, and mixing the obtained extractive solutions to obtain Taxus chinensis extract;
(3) fermentation: putting the taxus chinensis extract into a wine soaking container, adding a leavening agent into the wine soaking container, sealing the wine soaking container, and putting the wine soaking container into a fermenting chamber for fermenting to obtain a fermentation product, wherein the leavening agent comprises saccharifying enzyme, cellulose, lactic acid bacteria, aroma-producing yeast and aspergillus;
(4) distillation and separation: distilling and separating the fermentation product to obtain the yew wine and the vinasse.
2. The process for brewing yew wine according to claim 1, wherein the specific method for reflux extraction in step (2) is as follows: and (3) directly adding the soaked substance into a reflux extraction device for the first reflux extraction, filtering the product after the extraction is finished, adding white spirit into the filter residue, soaking for the second time, extracting and filtering, adding white spirit into the filter residue, soaking for the third time, extracting and filtering, and uniformly mixing the filtrate obtained by the three times of filtration to obtain the taxus chinensis extracted product.
3. The process for brewing yew wine as claimed in claim 2, wherein the volume ratio of the white spirit used in the three reflux extractions is 2: 1.
4. The process for brewing yew wine according to claim 1, wherein the leavening agent in the step (3) comprises the following components in parts by weight: 30-40 parts of saccharifying enzyme, 5-10 parts of cellulase, 5-10 parts of lactic acid bacteria, 3-6 parts of aroma-producing yeast and 5-10 parts of aspergillus koji.
5. The process for brewing yew wine according to claim 4, wherein the leavening agent in the step (3) comprises the following components in parts by weight: 33-38 parts of saccharifying enzyme, 6-8 parts of cellulase, 6-8 parts of lactic acid bacteria, 4-5 parts of aroma-producing yeast and 6-8 parts of aspergillus koji.
6. The process for brewing yew wine according to claim 1, wherein the leavening agent in the step (3) comprises the following components in parts by weight: 35 parts of saccharifying enzyme, 7 parts of cellulase, 7 parts of lactic acid bacteria, 4.5 parts of aroma-producing yeast and 7 parts of aspergillus koji.
7. The process for brewing yew wine according to claim 1, wherein the fermentation temperature in step (3) is 25-30 ℃ and the fermentation time is 15 days.
8. The process for brewing a yew wine according to claim 1, wherein the distillation temperature in step (4) is 80-90 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010728659.4A CN111733049A (en) | 2020-07-28 | 2020-07-28 | Brewing process of taxus chinensis wine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010728659.4A CN111733049A (en) | 2020-07-28 | 2020-07-28 | Brewing process of taxus chinensis wine |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111733049A true CN111733049A (en) | 2020-10-02 |
Family
ID=72657799
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010728659.4A Pending CN111733049A (en) | 2020-07-28 | 2020-07-28 | Brewing process of taxus chinensis wine |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111733049A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022162101A1 (en) * | 2021-01-28 | 2022-08-04 | Phyto-Technics Bv | Production of taxol from taxus cuttings |
-
2020
- 2020-07-28 CN CN202010728659.4A patent/CN111733049A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 食品安全标准与监测评估司: "保健食品禁用物品名单", 《***关于进一步规范保健食品原料管理的通知 保健食品禁用物品名单》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2022162101A1 (en) * | 2021-01-28 | 2022-08-04 | Phyto-Technics Bv | Production of taxol from taxus cuttings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101328459A (en) | Pu'er tea wine and method for making same | |
| CN103289857B (en) | Low sugar low alcohol health preserving yellow rice wine and production technology thereof | |
| CN105368646B (en) | A kind of method that utilization Acer negundo prepares maple aromatic white spirit | |
| CN101503657A (en) | Method for brewing health care edible vinegar | |
| CN107267344A (en) | A kind of brew method of low acetaldehyde Chinese data wine | |
| CN102337189A (en) | Hawthorn brandy and brewage method thereof | |
| CN101659917B (en) | Truffle wine producing process | |
| CN104726250B (en) | The brewage process of chestnut flower boy's wine | |
| CN102559456A (en) | Health-care mother chrysanthemum rice wine | |
| CN106434257A (en) | Joint production method for brandy and fruit vinegar | |
| CN105062834A (en) | Method for making high-alcohol-content red yeast rice black rice wine containing edible and medicinal fungi | |
| CN108359571B (en) | Production process of white tea fruit distilled liquor | |
| CN111733049A (en) | Brewing process of taxus chinensis wine | |
| KR100847901B1 (en) | A method of distilled liquor containing wild ginseng-cultured tissue | |
| CN103436410B (en) | Vaccinium bracteatum rice Chinese spirit and preparation method thereof | |
| CN104962418A (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN107523460A (en) | A kind of preparation method of yellow rice wine | |
| CN107475003A (en) | A kind of fermented black tea grape wine and preparation method thereof | |
| CN104962445B (en) | A kind of preparation method and applications of green tea wine | |
| CN103642640B (en) | A kind of preparation method of lichee brandy | |
| CN103911265B (en) | A kind of universal health promoting wine base wine and preparation method thereof | |
| KR102005865B1 (en) | Manufacturing Method For Red Ginseng-Ginseng Wine | |
| CN106047584A (en) | Brewing method of mellow and sweet pomegranate brandy | |
| CN108165417B (en) | Wine making method for improving aroma of strong aromatic white wine | |
| CN111440688A (en) | Improved formula and production process based on yellow wine brewing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201002 |