CN1161028C - Instant tea and its preparing process - Google Patents
Instant tea and its preparing process Download PDFInfo
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- CN1161028C CN1161028C CNB011160454A CN01116045A CN1161028C CN 1161028 C CN1161028 C CN 1161028C CN B011160454 A CNB011160454 A CN B011160454A CN 01116045 A CN01116045 A CN 01116045A CN 1161028 C CN1161028 C CN 1161028C
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- tea
- inspissated juice
- instant tea
- concentrated
- ultrafiltration
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- 238000000034 method Methods 0.000 title claims abstract description 36
- 235000020344 instant tea Nutrition 0.000 title claims abstract description 33
- 230000008569 process Effects 0.000 title claims description 6
- 235000013616 tea Nutrition 0.000 claims abstract description 50
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 46
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 239000007787 solid Substances 0.000 claims abstract description 17
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 14
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 14
- 239000012528 membrane Substances 0.000 claims abstract description 13
- 238000001694 spray drying Methods 0.000 claims abstract description 8
- 238000004108 freeze drying Methods 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims description 57
- 239000012141 concentrate Substances 0.000 claims description 22
- 238000001914 filtration Methods 0.000 claims description 9
- 235000009569 green tea Nutrition 0.000 claims description 9
- 235000006468 Thea sinensis Nutrition 0.000 claims description 8
- 238000001764 infiltration Methods 0.000 claims description 6
- 235000020333 oolong tea Nutrition 0.000 claims description 5
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 239000004743 Polypropylene Substances 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- -1 polypropylene Polymers 0.000 claims description 3
- 229920001155 polypropylene Polymers 0.000 claims description 3
- 239000012510 hollow fiber Substances 0.000 claims description 2
- 241001122767 Theaceae Species 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 238000007796 conventional method Methods 0.000 abstract 1
- 239000000706 filtrate Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 16
- 239000000843 powder Substances 0.000 description 15
- 239000003205 fragrance Substances 0.000 description 12
- 238000004519 manufacturing process Methods 0.000 description 7
- 244000062793 Sorghum vulgare Species 0.000 description 6
- 235000019713 millet Nutrition 0.000 description 6
- 235000013361 beverage Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000009835 boiling Methods 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000005374 membrane filtration Methods 0.000 description 2
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- 230000035764 nutrition Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 241000378544 Melaleuca quinquenervia Species 0.000 description 1
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
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- IQFVPQOLBLOTPF-HKXUKFGYSA-L congo red Chemical compound [Na+].[Na+].C1=CC=CC2=C(N)C(/N=N/C3=CC=C(C=C3)C3=CC=C(C=C3)/N=N/C3=C(C4=CC=CC=C4C(=C3)S([O-])(=O)=O)N)=CC(S([O-])(=O)=O)=C21 IQFVPQOLBLOTPF-HKXUKFGYSA-L 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
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- 239000012530 fluid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
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- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000004094 preconcentration Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 239000008107 starch Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
The present invention relates to a method for making instant tea by means of the combination of ultrafiltration, reverse osmosis and vacuum concentration, which more specifically comprises the following steps that tea is preliminarily extracted by means of a conventional method so as to obtain coarse filtrate liquid; then, the extract liquid of the tea is filtered by means of ultrafiltration, and ultrafiltration liquid is concentrated by a reverse osmosis membrane till the ultrafiltration liquid contains more than 5% of solid substances so as to obtain concentrated juice I; next, 1/2 to 2/3 of the concentrated juice I is concentrated in vacuum till the concentrated juice I contains 30% to 35% of solid substances so as to obtain concentrated juice II; after that the residual concentrated juice I and the concentrated juice II are uniformly mixed with each other so as to obtain concentrated juice III; finally, spray drying or freeze drying is carried out to the concentrated juice III so as to obtain the instant tea.
Description
The present invention is a kind of instant beverage and preparation method thereof, particularly relates to a kind of preparation method and prepared instant tea thereof of instant tea.
Instant beverage is the product of more and more faster rhythm of life.At present, commercially available drink variety is single, the nutrition scarcity.Tealeaves is used as excellent beverage for many years as the traditional beverage of China always.But because tealeaves makes it drink inconvenience, not quick, inconsistent with modern's fast pace, so be badly in need of a kind of product that can satisfy this contradiction of exploitation.
In the prior art, the instant tea powder manufacture method is with tealeaves hot water lixiviate, and tea is carried isolated by filtration through filter cloth or filter, after vacuum concentrates, adopts spray-drying or freeze drying at last then.But, adopting above-mentioned manufacture method, the cold cut of instant tea product is relatively poor, and the brown stain of soup look severe oxidation, owes clarification, flavour slaking, fragrance poorness.Particularly the loss of aroma of tea is serious.Be the problem of the quality poorness that solves instant tea powder, people have studied to add various additives (as excipient, essence, sodium acid carbonate) or change in tea juice and have concentrated or the method for spray-dired technological parameter is made the instant tea powder product.But the instant tea fragrance that above method makes is still relatively poor.
Wherein, Chinese patent notification number CN1039525A discloses a kind of technology for processing instant tea.This method is that fresh tea passes is obtained fresh tea juice with pressing method, and filter at the beginning of carrying out then, ultrafiltration, counter-infiltration (RO) concentrate, and according to different raw materials, adopts freeze drying or spray-drying to make product.This kind method can keep original tea aroma, flavour preferably.But, make tea juice concentrate the extremely difficult raising of 20% back concentration because there is the concentration polarization phenomenon in the RO film.The concentration of tea juice only can reach below the 20-25%.The patent disclosure of notification number CN1154798A a kind of manufacturing process of instant tea be that tealeaves soaks in cold distilled water, tea extract is got its supernatant and is directly concentrated through reverse osmosis membrane (RO) after coarse filtration and smart filter, carries out the manufacture method of vacuum freeze drying again.The instant tea that this method makes can keep the original color of tealeaves preferably.But directly adopt the RO film to concentrate, because without ultrafiltration, colloid in the tea juice and impurity still are taken in tea juice, it is poor to surpass into tea juice clarity, and colloid and impurity very easily stop up the RO film simultaneously, cause cycles of concentration very low, and only adopt the RO film to concentrate, its ultimate density is only below 20-25%.Notification number CN1101506A discloses a kind of novel inspissated juice health drink new method.This method be with tea extract after filter just, vacuum concentrate, obtain a kind of tea juice concentrating through ultrafiltration again, though this method has solved clearing up problems of millet paste, owing to adopt vacuum concentrate method fully, thereby the fragrance of tea juice is also relatively poor.
The objective of the invention is to be to provide a kind of financial cost low, and can produce the manufacture method of high-quality instant tea powder.With instant tea powder easily dissolving in cold water that this method is produced, dissolving back millet paste clear, fragrance keeps better.
The present invention also aims to provide have and directly brew roughly the same fragrance, soup look, the mouthfeel of tea of drinking, and have the instant tea powder of fine solubility and transparency with boiling water with tealeaves such as green tea, oolong tea, black tea, jasmine tea.
Technical scheme of the present invention is as follows:
At first, tealeaves is dropped in the extractor, the hot-water soak that adds 50-70 ℃ is extracted, and obtains tea extract.After the fluid tea extract is cooled to room temperature, adopts flame filter press or butterfly centrifugal machine, obtain the coarse filtration liquid of tea extract the trickle tealeaves particle or the Impurity removal that contain in the extract.
Tea coarse filtration liquid with said method obtains filters with milipore filter, and before entering ultrafiltration, tea coarse filtration liquid is used the secondary filter membrane filtration in advance, with the subparticle in the further removal tea.The secondary filter film can adopt the polypropylene fibre membrane cartridge, and the aperture is at 3-10 μ m.Milipore filter adopts polypropylene hollow fiber membrane, and its molecular cut off is between 70,000-100,000 dalton.Ultrafiltration membrance filter tea juice assists in removing the macromolecular compound in the tea extract, easily forms muddy compound as pectin, protein, soluble starch etc.The milipore filter molecular cut off can not be lower than 70,000, otherwise the active ingredient in the tea extract can be trapped, as Tea Polyphenols, caffeine, theaflavin and congo red element etc.
The ultrafiltration that said method is obtained (UF) concentrates with reverse osmosis membrane (RO) through liquid then, the advantage that concentrates with reverse osmosis membrane is because it concentrates for non-heating, thereby the fragrance component in the tea liquid can loss, and being in the tea liquid hides material and also can not produce oxidizing brown stain because of heating.The reverse osmosis membrane concentration time is long, can cause that also tea juice temperature rises, thereby need the temperature of tea liquid in the control reverse osmosis process, preferably is controlled between 20-35 ℃.Reverse osmosis membrane concentrates the concentration of solid content in the tea liquid is reached more than 5%, different relatively teas and decide, and preferably solid concentration is 10-20%.Because of concentration is too low, required vacuum concentration time is long, the easy oxidation of fragrance, brown stain and deterioration.If the too high then counter-infiltration of solid content (RO) required time is long, easily cause tea juice temperature to rise, fragrance worsens, and uneconomical.
, will through the inspissated juice (concentrate meter I) of counter-infiltration (RO) pre-concentration take out the 1/2-2/3 of its weight, and carry out vacuum and concentrate thereafter.The method that vacuum concentrates is also without particular limitation.Preferred adopt 40-45 ℃ cryogenic vacuum to concentrate, tea juice concentrating I is concentrated into contains solid content and be higher than 30%, preferably be controlled in the 30-35% scope, what obtain like this is inspissated juice II.
Then, the remaining inspissated juice I that concentrates through RO and the inspissated juice II that concentrates with vacuum are mixed inspissated juice III; Inspissated juice III is carried out spray-drying or freeze drying, obtain instant tea with the inventive method preparation.
Wherein, when the solid content that sees through liquid in the process of counter-infiltration reaches 0.2-0.8%, it is reclaimed from newly joining wait for the tea that concentrates and carry out reverse osmosis concentration again, reduced loss like this.
Because method of the present invention has overcome defective of the prior art, thus the instant tea powder of producing easily dissolving in cold water, dissolving back millet paste clear, fragrance keeps better.Have with tealeaves such as green tea, oolong tea, black tea, jasmine tea and directly brew roughly the same fragrance, soup look, the mouthfeel of tea of drinking, and have the fast Lip river tea powder of fine solubility and transparency with boiling water.Owing to partly adopted vacuum to concentrate,, partly mixed the inspissated juice that only adopts counter-infiltration (RO) to obtain simultaneously simultaneously, made the tea powder keep original fragrance of tealeaves and nutrition so the extraction concentration of tea is greatly improved.
Below the present invention is specifically described with embodiment and comparative example.Should be understood that these embodiment just to the present invention is illustrated, and do not mean that and limit the invention.
Embodiment 1
Put into 150kg hot water with 10kg green tea, lixiviate is after 20 minutes, and tea is extracted juice with 80 eye mesh screen isolated by filtration, uses the secondary filter membrane filtration of 200 purpose flame filter presses and 10 μ m then, obtains solid content and be 2.5% green tea extractive liquor 125kg.With the milipore filter of this smart filter tea liquid, obtain the ultrafiltrate of clear through 10 sub-very much interceptions.Then, this liquid enters reverse osmosis membrane to be concentrated into solid content is 15% inspissated juice (I).Inspissated juice I is taken out 1/3 enter vacuum again and concentrate, be concentrated into that to contain the solid content amount be 35% inspissated juice II.After again inspissated juice I and II being mixed 15 minutes in agitator, promptly carry out obtaining instant green tea powder after the spray-drying.Each 0.2 gram of instant green tea powder that obtains is put into two cups, and when adding 80 ℃ of warm water and 20 ℃ of each 100ml of water respectively, instant tea powder is dissolving immediately all.The color of millet paste is all good.
Comparative example 1
Similarly to Example 1, the coarse filtration liquid that obtains is directly entered vacuum concentrate, be concentrated into the inspissated juice that contains solid content weight 35%, carry out spray-drying then, obtain the green tea instant tea powder.The green tea instant tea that obtains is respectively got 0.2 gram put into two cups, add 80 ℃ of hot water and 20 ℃ of each 100ml of water respectively.Add after stirring, can dissolving of hot water, but millet paste is slightly muddy, and the soup look yellowish-brown, the fragrance poorness, flavour is blunt ripe flavor: the sample that adds 20 ℃ of water then has granule to exist, and can not dissolve fully.
Embodiment 2
With 10kg oolong tea, the hot water extracting after 20 minutes that adds 150kg, use the tea extract that obtains clear with same coarse filtration, smart filter, the hyperfiltration process of example 1, be concentrated into (the inspissated juice I) of solid content 10% then with reverse osmosis membrane.Get 1/2 deal of inspissated juice I and carry out (the inspissated juice II) that vacuum is concentrated into solid content 35% again.With carrying out spray-drying after inspissated juice I and the II mixing and stirring, obtain instant oolong tea.Can dissolve immediately in the water that the instant tea powder adding that will arrive is 20-25 ℃, and color is all little with the difference of now making tea.
In sum, adopt the above-mentioned instant tea manufacture method of the present invention, the instant tea powder of making has dissolubility preferably, and the millet paste clear, and fragrant, flavor all keeps better.Be fit to very much directly drink or prepare the beverage of promptly drinking tea after the dilution.
Claims (7)
1. a method for preparing instant tea is characterized in that comprising the steps:
Tealeaves tentatively extracted according to the method for routine obtain coarse filtration liquid; To the extract process ultra-filtration filters of tealeaves, ultrafiltration is concentrated into reverse osmosis membrane through liquid and contains solid content 5-20%, obtains inspissated juice I then; Then the 1/2-2/3 of inspissated juice I is carried out vacuum and be concentrated into and contain solid content 30-35%, obtain inspissated juice II; Then remaining inspissated juice I and inspissated juice II are mixed inspissated juice III; Inspissated juice III is carried out spray-drying or freeze drying, obtain instant tea.
2. the method for preparing instant tea according to claim 1 is characterized in that described tealeaves is selected from a kind of in green tea, black tea, oolong tea or the jasmine tea.
3. the method for preparing instant tea according to claim 1 is characterized in that the milipore filter that uses is polypropylene hollow fiber membrane in described ultrafiltration step, molecular cut off is 70,000-100,000 dalton.
4. prepare the method for instant tea according to claim 1, it is characterized in that tea extract after ultrafiltration, be concentrated into the inspissated juice that solid content is 10-20% with reverse osmosis membrane.
5. the method for preparing instant tea according to claim 1 is characterized in that described vacuum simmer down to adopts 40-45 ℃ cryogenic vacuum to concentrate.
6. as preparing the method for instant tea as described in arbitrary claim among the claim 1-5, it is characterized in that when the solid content that sees through liquid in the process of counter-infiltration reaches 0.2-0.8%, it is reclaimed to join again wait in the tea that concentrates and carry out reverse osmosis concentration again.
7. instant tea of producing according to the described method of arbitrary claim among the claim 1-5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011160454A CN1161028C (en) | 2001-05-11 | 2001-05-11 | Instant tea and its preparing process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB011160454A CN1161028C (en) | 2001-05-11 | 2001-05-11 | Instant tea and its preparing process |
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| Publication Number | Publication Date |
|---|---|
| CN1316192A CN1316192A (en) | 2001-10-10 |
| CN1161028C true CN1161028C (en) | 2004-08-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB011160454A Expired - Lifetime CN1161028C (en) | 2001-05-11 | 2001-05-11 | Instant tea and its preparing process |
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Families Citing this family (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299588C (en) * | 2005-05-26 | 2007-02-14 | 浙江大学 | Quickly dissolving tea powder, and its processing art |
| US20090202676A1 (en) * | 2008-02-07 | 2009-08-13 | Conopco, Inc. D/B/A Unilever | Process for manufacturing a tea product |
| CN101366426B (en) * | 2008-09-16 | 2011-01-05 | 无锡太阳绿宝科技有限公司 | Preparation technique for high-catechin instant green tea powder |
| CN102125131B (en) * | 2010-12-10 | 2012-12-12 | 广州市香雪制药股份有限公司 | Instant green tea powder and preparation method thereof |
| CN102293280B (en) * | 2011-05-23 | 2013-07-17 | 婺源县聚芳永茶业有限公司 | Production process of instant green tea |
| CN102429184B (en) * | 2011-11-29 | 2013-09-18 | 中国农业大学 | Instant asparagus powder and preparation method thereof |
| CN102835524A (en) * | 2012-08-08 | 2012-12-26 | 湖州方路茶业有限公司 | Preparation method for purple perilla instant tea powder |
| CN103843925B (en) * | 2013-10-18 | 2016-11-09 | 西昌正源静洋生物科技有限公司 | A kind of health care instant molecular Radix Et Rhizoma Fagopyri Tatarici tea |
| CN103549070B (en) * | 2013-11-04 | 2015-03-04 | 无锡太阳绿宝科技有限公司 | Preparation method for instant tea powder without pesticide residues |
| CN103609782A (en) * | 2013-11-14 | 2014-03-05 | 杨云帆 | Process for preparing instant drinks with rich tea polyphenols and process for preparing instant tea powder with rich tea polyphenols |
| CN105010617B (en) * | 2014-04-29 | 2020-02-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant black tea, ice black tea beverage and preparation method thereof |
| CN105248769A (en) * | 2015-11-06 | 2016-01-20 | 婺源县聚芳永茶业有限公司 | Method for preparing Rooibos instant powder |
| CN108295660A (en) * | 2018-04-23 | 2018-07-20 | 上海飞态环保科技有限公司 | A kind of heat-sensitive substance concentration systems and its method |
| CN108782881A (en) * | 2018-06-26 | 2018-11-13 | 健士星生物技术研发(上海)有限公司 | A kind of preparation method of the cold soluble instant tea of whole process low temperature extraction |
| CN110755863A (en) * | 2019-11-25 | 2020-02-07 | 湖南安化芙蓉山茶业有限责任公司 | Energy-saving type low-concentration liquid vacuum concentration system and application thereof in tea juice concentration |
| CN111317046A (en) * | 2020-04-15 | 2020-06-23 | 西安艾默农林生物技术有限公司 | Preparation method of instant samara tea |
| CN112616966A (en) * | 2021-02-01 | 2021-04-09 | 湖南安化芙蓉山茶业有限责任公司 | Preparation method of strong-flavor instant tea and product thereof |
| CN114568563A (en) * | 2022-02-22 | 2022-06-03 | 山西振东五和医养堂股份有限公司 | Instant tea rich in aroma components and preparation method thereof |
-
2001
- 2001-05-11 CN CNB011160454A patent/CN1161028C/en not_active Expired - Lifetime
Also Published As
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| CN1316192A (en) | 2001-10-10 |
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Free format text: CORRECT: ADDRESS; FROM: 518115 JINYUAN ROAD, HE'AO VILLAGE, HENGGANG TOWN, LONGGANG DISTRICT, SHENZHEN CITY, GUANGDONG PROVINCE TO: 518115 NO.22, JINYUAN ROAD, HE'AO VILLAGE, HENGGANG TOWN, LONGGANG DISTRICT, SHENZHEN CITY, GUANGDONG PROVINCE |
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Effective date of registration: 20100401 Address after: 518115 Jin Yuan Road, Shenzhen, Henggang Town, Longgang District, Guangdong, No. 22 Patentee after: Shenzhen Shenbao Huacheng Science & Technology Co., Ltd. Address before: 518115 Road, Henggang Town, Longgang District, Guangdong City, Shenzhen Province Patentee before: Shenzhen Shenbao Huacheng Foods Co., Ltd. |
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Granted publication date: 20040811 |
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