CN116172145B - Cyclocarya paliurus leaf plant beverage and preparation method thereof - Google Patents
Cyclocarya paliurus leaf plant beverage and preparation method thereof Download PDFInfo
- Publication number
- CN116172145B CN116172145B CN202310055948.6A CN202310055948A CN116172145B CN 116172145 B CN116172145 B CN 116172145B CN 202310055948 A CN202310055948 A CN 202310055948A CN 116172145 B CN116172145 B CN 116172145B
- Authority
- CN
- China
- Prior art keywords
- cyclocarya paliurus
- leaching
- plant
- paliurus leaf
- beverage
- 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.)
- Active
Links
- 241000233779 Cyclocarya paliurus Species 0.000 title claims abstract description 75
- 235000013361 beverage Nutrition 0.000 title claims abstract description 61
- 241000196324 Embryophyta Species 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 238000000034 method Methods 0.000 claims abstract description 29
- 229920002752 Konjac Polymers 0.000 claims abstract description 17
- 229920000057 Mannan Polymers 0.000 claims abstract description 17
- 235000010485 konjac Nutrition 0.000 claims abstract description 17
- 239000000419 plant extract Substances 0.000 claims abstract description 17
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002386 leaching Methods 0.000 claims description 54
- 102000008186 Collagen Human genes 0.000 claims description 30
- 108010035532 Collagen Proteins 0.000 claims description 30
- 229920001436 collagen Polymers 0.000 claims description 30
- 239000000835 fiber Substances 0.000 claims description 30
- 239000003480 eluent Substances 0.000 claims description 29
- 239000003463 adsorbent Substances 0.000 claims description 21
- 239000012501 chromatography medium Substances 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 241000205585 Aquilegia canadensis Species 0.000 claims description 8
- 241000723353 Chrysanthemum Species 0.000 claims description 8
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 8
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000012153 distilled water Substances 0.000 claims description 7
- 238000005576 amination reaction Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 241000411851 herbal medicine Species 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 240000002624 Mespilus germanica Species 0.000 claims 3
- 241000628997 Flos Species 0.000 claims 2
- 239000000047 product Substances 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 239000002244 precipitate Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 24
- 238000010828 elution Methods 0.000 description 15
- 238000011156 evaluation Methods 0.000 description 13
- 239000004615 ingredient Substances 0.000 description 8
- 238000003860 storage Methods 0.000 description 8
- 238000002834 transmittance Methods 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 238000011161 development Methods 0.000 description 6
- 238000012986 modification Methods 0.000 description 6
- 230000004048 modification Effects 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 244000182216 Mimusops elengi Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 3
- 239000004952 Polyamide Substances 0.000 description 3
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 3
- 238000002835 absorbance Methods 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 238000000691 measurement method Methods 0.000 description 3
- 229920002647 polyamide Polymers 0.000 description 3
- 229920000768 polyamine Polymers 0.000 description 3
- 229940013618 stevioside Drugs 0.000 description 3
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 3
- 235000019202 steviosides Nutrition 0.000 description 3
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 2
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 239000001263 FEMA 3042 Substances 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 2
- 240000000249 Morus alba Species 0.000 description 2
- 235000008708 Morus alba Nutrition 0.000 description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940025902 konjac mannan Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 229920002258 tannic acid Polymers 0.000 description 2
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 2
- 229940033123 tannic acid Drugs 0.000 description 2
- 235000015523 tannic acid Nutrition 0.000 description 2
- 238000009849 vacuum degassing Methods 0.000 description 2
- FPQQSJJWHUJYPU-UHFFFAOYSA-N 3-(dimethylamino)propyliminomethylidene-ethylazanium;chloride Chemical compound Cl.CCN=C=NCCCN(C)C FPQQSJJWHUJYPU-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- PIICEJLVQHRZGT-UHFFFAOYSA-N Ethylenediamine Chemical compound NCCN PIICEJLVQHRZGT-UHFFFAOYSA-N 0.000 description 1
- 241000758791 Juglandaceae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 125000003178 carboxy group Chemical group [H]OC(*)=O 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000003054 catalyst Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
- 238000003828 vacuum filtration Methods 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/42—Preservation of non-alcoholic beverages
- A23L2/44—Preservation of non-alcoholic beverages by adding preservatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/80—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by adsorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
The invention discloses a cyclocarya paliurus leaf plant beverage and a preparation method thereof, and relates to the technical field of plant beverages, wherein the cyclocarya paliurus leaf plant beverage is prepared from the following raw materials in percentage by mass: 20-30% of plant extract containing cyclocarya paliurus leaves, 0.005-0.01% of konjak mannan, 0.15-0.2% of citric acid and the balance of purified water; in addition, the invention discloses a preparation method, and the cyclocarya paliurus leaf plant beverage produced by the method has pure and clear color and is even faint yellow; has faint scent, aromatic flavor and pleasant smell; the product has soft taste, good palatability, and no impurity, suspended matter and precipitate.
Description
Technical Field
The invention belongs to the technical field of plant beverages, and particularly relates to a cyclocarya paliurus leaf plant beverage and a preparation method thereof.
Background
Cyclocarya paliurus belongs to cyclocarya paliurus of Juglandaceae, is a unique single precious plant in China, is distributed in the region of the Yangtze river of China, has the physiological activities of reducing blood sugar, blood pressure and blood fat, and has great medicinal development potential. Many scholars in China research the functional components and the biological activity of cyclocarya paliurus. However, the development of cyclocarya paliurus food is not seen at present, and the market exists in the form of cyclocarya paliurus tea which is a primary product, but is blank in the development of liquid beverage.
In recent years, plant beverages are increasingly popular in the beverage industry in terms of their natural, healthy, natural-returning orientation. However, how to ensure the flavor and storage stability of the plant beverage during the processing and storage process of the plant beverage is a technical problem at present, which provides challenges for the development of the plant beverage industry. How to overcome the technical problems, the development of cyclocarya paliurus leaf plant beverage can add a new variety for the plant beverage industry and lay a foundation for promoting the rapid development of cyclocarya paliurus Liu Chanye.
Disclosure of Invention
The invention aims to solve the problems and provide a cyclocarya paliurus leaf plant beverage and a preparation method thereof.
The invention realizes the above purpose through the following technical scheme:
The invention provides a cyclocarya paliurus leaf plant beverage which is prepared from the following raw materials in percentage by mass: 20-30% of plant extract containing cyclocarya paliurus leaves, 0.005-0.01% of konjak mannan, 0.15-0.2% of citric acid and the balance of purified water.
As a further optimization scheme of the invention, the mass ratio of each component of the cyclocarya paliurus leaf-containing plant extract is cyclocarya paliurus leaf extract: extracting solution of green Sang Shejin: honeysuckle leaching liquor: chrysanthemum leaching solution: medlar extract=60:56:28:35:21.
The invention also provides a preparation method of the cyclocarya paliurus leaf plant beverage, which comprises the following steps:
(1) Cleaning cyclocarya paliurus leaves and other plant ingredients, air drying, pulverizing and sieving;
(2) Sequentially and singly leaching the cyclocarya paliurus leaves treated in the step (1) and other plant ingredients by adopting a secondary leaching method, filtering to obtain leaching solutions, and combining the leaching solutions to obtain a plant leaching solution containing the cyclocarya paliurus leaves;
(3) Eluting the plant leaching solution containing cyclocarya paliurus leaves obtained in the step (2) by using collagen fiber adsorbent as a chromatography medium and water as an eluent to obtain an eluent, and then blending the eluent with konjak mannan, citric acid and purified water according to the formula amount to obtain a blended solution;
(4) And (3) degassing, sterilizing and filling the prepared solution obtained in the step (3) to obtain the cyclocarya paliurus leaf plant beverage.
As a further optimization scheme of the invention, the step (1) is specifically to clean and dry cyclocarya paliurus leaves and other plant ingredients by using distilled water, crush the cyclocarya paliurus leaves and the other plant ingredients for 1-2min by using a Chinese herbal medicine crusher, pass through a 10-mesh sieve, seal and pack the cyclocarya paliurus leaves and the other plant ingredients, and store the cyclocarya paliurus leaves and the other plant ingredients at 4 ℃ for later use.
As a further optimization scheme of the invention, in the step (2), the technological parameters of the secondary leaching method are the primary leaching: the ratio of the raw materials to the water is 1:20, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min; second leaching: the ratio of the raw materials to the water is 1:10, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min.
As a further optimization scheme of the invention, the collagen fiber adsorbent is subjected to amination modification treatment.
As a further optimized scheme of the invention, in the step (4), the sterilization process parameter is high-temperature sterilization at 121 ℃ for 10min.
The invention has the beneficial effects that:
(1) According to the invention, konjak mannan is added into the formula components of cyclocarya paliurus leaf plant beverage, so that the improvement of the storage stability of the beverage is promoted, the effect is better than that of a common stabilizer, the konjak mannan can be used as a substitute for a sweetener, and the flavor of the beverage is ensured.
(2) Before the leaching solution is prepared, the collagen fiber adsorbent is used for eluting, so that substances which are easy to precipitate in the leaching solution and substances with bad flavors such as tannic acid are effectively removed, and the substances are matched with konjak mannan in a synergistic way, so that the flavor of the beverage is ensured, and the storage stability of the beverage is further improved.
(3) The beverage finished product produced by the invention has the health-care function, has pure and clear color and is even faint yellow; has faint scent, aromatic flavor and pleasant smell; the product has soft taste, good palatability, and no impurity, suspended matter and precipitate.
Detailed Description
The following detailed description of the invention is provided to illustrate the invention and should not be construed as limiting the scope of the invention since it is intended that the following detailed description is given for the purpose of illustration only, and that certain non-essential modifications and adaptations of the invention may occur to those skilled in the art in light of the foregoing disclosure.
1. Material
The methods used in this example are conventional methods known to those skilled in the art unless otherwise indicated, and the materials such as reagents used are commercially available products unless otherwise indicated.
2. Method of
Removing plant diseases and insect pests and mildews in cyclocarya paliurus leaves, green mulberry leaves, honeysuckle flowers, chrysanthemum and medlar, cleaning and airing with distilled water, crushing for 1-2min by a Chinese herbal medicine crusher, sieving with a 10-mesh sieve, sealing in a self-sealing bag, and storing in a refrigerator at 4 ℃ for later use;
the pretreated cyclocarya paliurus leaves and other plant ingredients are sequentially and singly leached by adopting a secondary leaching method, leaching solutions are obtained by filtering, and the leaching solutions are combined to obtain plant leaching solutions containing cyclocarya paliurus leaves (the mass ratio is cyclocarya paliurus Liu Jindi liquid: cyclocarya paliurus Sang Shejin leaching solution: honeysuckle leaching solution: chrysanthemum leaching solution: medlar leaching solution=60:56:28:35:21), and the process parameters of the secondary leaching method are that the primary leaching is carried out: the ratio of the raw materials to the water is 1:20, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min; second leaching: the ratio of the raw materials to the water is 1:10, the leaching temperature is 80-90 ℃, the leaching time is 30-60min, and the filtration adopts a vacuum filtration method;
The method comprises the steps of eluting the obtained cyclocarya paliurus leaf-containing plant leaching solution by taking a collagen fiber adsorbent as a chromatographic medium and water as an eluent at an eluting speed of 1.0mL/min to obtain an eluent, and then blending the eluent with konjak mannan, citric acid and purified water according to a formula amount to obtain a blended solution;
The preparation and modification process of the collagen fiber adsorbent comprises the steps of wrapping collagen fibers with gauze, immersing the wrapped collagen fibers in distilled water, adding an edible preservative accounting for 0.15% of the mass of the collagen fibers into the distilled water, and mixing the soaked collagen fibers with chemically pure ethylenediamine of carboxyl and polyamine-based compounds in the collagen fibers according to a ratio of 1: adding collagen fiber and polyamine compound into a three-mouth bottle according to the mole ratio of 0.6, adding 50ml of water into the three-mouth bottle according to each mole of collagen fiber, heating to 20 ℃, starting a stirrer to stir, adding chemically pure 1- (3-dimethylaminopropyl) -3-ethylcarbodiimide hydrochloride serving as a catalyst with the mass percent of 3% of the collagen fiber into the three-mouth bottle after uniformly mixing, carrying out heat preservation reaction for 3 hours, pumping out water and unreacted polyamine compound by using an R series rotary evaporator at 100 ℃ after the reaction is finished, alternately washing a product by using water, water and chemically pure acetone, drying to constant weight at 30 ℃ to obtain the amination modified collagen fiber, and sieving the amination modified collagen fiber adsorbent by using a 100-mesh sieve after grinding.
Degassing the prepared solution obtained in the step (3) by a vacuum degassing device, sterilizing, and filling to obtain cyclocarya paliurus leaf plant beverage, wherein the sterilizing process parameter is that the cyclocarya paliurus leaf plant beverage is sterilized at a high temperature of 121 ℃ for 10min.
3. Verification test
1. In order to verify the effect of the addition of konjak mannan on the storage stability of beverages, the following examples and comparative examples were set up:
Example 1
(1) Removing plant diseases and insect pests and mildews in cyclocarya paliurus leaves, green mulberry leaves, honeysuckle flowers, chrysanthemum and medlar, cleaning and airing with distilled water, crushing for 2min by a Chinese herbal medicine crusher, sieving with a 10-mesh sieve, sealing in a self-sealing bag, and storing in a refrigerator at 4 ℃ for later use;
(2) Sequentially and individually leaching the cyclocarya paliurus leaves treated in the step (1) and other plant ingredients by adopting a secondary leaching method, filtering to obtain leaching solutions, and combining the leaching solutions to obtain a plant leaching solution containing cyclocarya paliurus leaves (the mass ratio of cyclocarya paliurus Liu Jindi to cyclocarya paliurus Sang Shejin to honeysuckle to chrysanthemum to medlar is=60:56:28:35:21);
(3) The method comprises the steps of eluting the obtained cyclocarya paliurus leaf-containing plant leaching solution by taking a collagen fiber adsorbent as a chromatographic medium and water as an eluent at the eluting speed of 0.5mL/min to obtain the eluent, and then blending the eluent, the konjac mannan, the citric acid and the purified water according to the formula amount (in mass percent) including 30% of cyclocarya paliurus leaf-containing plant leaching solution, 0.005% of konjac mannan and 0.15% of citric acid, and the balance of purified water to obtain a blending solution.
(4) Degassing the prepared solution obtained in the step (3) by a vacuum degassing device, sterilizing, and filling to obtain cyclocarya paliurus leaf plant beverage, wherein the sterilizing process parameter is that the cyclocarya paliurus leaf plant beverage is sterilized at a high temperature of 121 ℃ for 10min.
Example 2
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, water is used as an eluent to perform elution treatment on the obtained cyclocarya paliurus leaf-containing plant extract, the elution speed is 0.5mL/min, the eluent is obtained, the eluent comprises 30% of cyclocarya paliurus leaf-containing plant extract, 0.01% of konjak mannan and 0.15% of citric acid, and the balance is purified water, and the eluent, konjak mannan, citric acid and purified water are prepared to obtain a preparation.
The rest of the procedure is the same as in example 1.
Comparative example 1
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, water is used as an eluent to perform elution treatment on the obtained cyclocarya paliurus leaf-containing plant extract, the elution speed is 0.5mL/min, the eluent is obtained, the eluent comprises 30% of cyclocarya paliurus leaf-containing plant extract, 0.005% of stevioside and 0.15% of citric acid in terms of formula amount (in percentage by mass), and the balance is purified water, and the eluent, stevioside, citric acid and purified water are prepared to obtain a prepared solution.
The rest of the procedure is the same as in example 1.
Comparative example 2
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, water is used as an eluent to perform elution treatment on the obtained cyclocarya paliurus leaf-containing plant extract, the elution speed is 0.5mL/min, the eluent is obtained, the eluent comprises 30% of cyclocarya paliurus leaf-containing plant extract, 0.01% of sodium carboxymethylcellulose and 0.15% of citric acid, and the balance is purified water according to the formula (in percentage by mass), and the eluent is blended with white granulated sugar, citric acid and purified water to obtain a blended solution.
The rest of the procedure is the same as in example 1.
1.1 Measurement of physical indicators of beverages
After the cyclocarya paliurus leaf plant beverage samples of examples 1-2 and comparative examples 1-2 were stored at room temperature in the dark for 90d, physical indexes (chromaticity, transmittance, and turbidity) of the beverage initial and 90d were tested.
The chromaticity measurement method is to measure chromaticity by using a comparative colorimeter, wherein the size of a cuvette is 10mm multiplied by 20mm multiplied by 40mm. The beverage sample is injected into the cuvette, and then the cuvette is placed in a measuring groove of a cuvette, red, yellow and blue filters are adjusted, and chromaticity is determined, wherein the unit is the roviden unit.
The transmittance was measured by performing full spectrum scanning on the beverage, and measuring the wavelength at which the absorbance reached the peak value as 357nm. At this wavelength, the absorbance of the sample was measured and converted to transmittance at t=10 -A, with transmittance T having the following relationship with absorbance a:
the turbidity measurement method is that NTU is used as a unit, and a digital display turbidity meter is used for measuring turbidity. Zeroing with distilled water filtered through a 0.2 μm membrane, correcting with a standard suspension of fulmazepine (ntu=40), and then placing the sample in a sample bottle for measurement.
The results are shown in Table 1:
the results show that: examples 1-2 showed little change in chromaticity, turbidity and transmittance after 90d light-proof storage, but comparative examples 1-2 showed various changes in chromaticity, turbidity and transmittance, and the turbidity of the samples showed changes, and the stability and quality of the products were deteriorated, thus demonstrating that the addition of konjak mannan can improve the storage stability of the beverages to some extent.
1.2 Organoleptic evaluation of beverages
The cyclocarya paliurus leaf plant beverage samples of examples 1-2 and comparative examples 1-2 were subjected to sensory evaluation, 100 points were fully divided, and the scoring panel consisted of 10 persons having a certain sensory evaluation experience, each of which was scored and averaged. The evaluation index was color, flavor, taste, texture (each divided into five grades), and the weight was 20% of color, flavor 20%, taste 40%, and texture 20%, respectively.
Evaluation procedure notes: when evaluating the tissue morphology, observing the tissue by transmitting light; the taste in the mouth was diluted with water after each evaluation, and the next evaluation was performed at about 10 seconds intervals.
TABLE 3 sensory evaluation results
The results show that: the sensory evaluation scores of the beverages of examples 1-2 were better than those of comparative examples 1-2, the beverages were pale yellow, sweet in aftertaste and better in taste, and the use of konjak mannan in examples 1-2 instead of stevioside and white sugar in comparative examples 1-2 can ensure the taste of the beverages, and it is clear from the results of Table 1 that konjak mannan not only can improve the storability of the beverages but also can ensure the sensory quality of the beverages.
2. To verify the effect of the preparation method on the quality of the beverage, the following comparative examples were set up:
Comparative example 3
The difference from example 1 is that in step (3), the collagen fiber adsorbent is used as a chromatography medium, and water is used as an eluent for elution treatment, and the collagen fiber adsorbent is not subjected to amination modification treatment;
the rest of the procedure is the same as in example 1.
Comparative example 4
The difference from example 1 is that in step (3), the plant extract containing cyclocarya paliurus leaves is directly prepared with konjak mannan, citric acid and purified water according to the formula amount without using collagen fiber adsorbent as a chromatography medium and water as an eluent for elution treatment;
the rest of the procedure is the same as in example 1.
Comparative example 5
The difference from example 1 is that in step (3), the plant extract containing cyclocarya paliurus leaves is subjected to elution treatment by using polyamide as a chromatographic medium and 75% ethanol solution as an eluent;
the rest of the procedure is the same as in example 1.
Comparative example 6
The difference from comparative example 2 is that in step (3), the plant extract containing cyclocarya paliurus leaves is subjected to elution treatment by using polyamide as a chromatographic medium and 75% ethanol solution as an eluent.
2.1 Determination of physical indicators of beverages
After the cyclocarya paliurus leaf plant beverage samples of comparative examples 3 to 6 were stored at room temperature in the dark for 90 days, physical indexes (chromaticity, transmittance and turbidity) of the beverage initial and 90 days were measured according to the same measurement method as 1.1, and the results are shown in table 4.
The results show that, compared with the comparative example 4, which did not undergo elution by the collagen fiber adsorbent and had a significant decrease in light transmittance, turbidity and chromaticity after 90d light-proof storage, the stability of the product was severely deteriorated, and the deterioration of the product quality was the highest, compared with the comparative example 1-2, the stability was lower than that of the comparative example 4, because the comparative example 3 did not undergo elution by the collagen fiber adsorbent, the easily precipitated substances in the leaching solution and the undesirable flavor substances such as tannic acid were effectively removed, but the collagen fiber adsorbent did not undergo amination modification, the adsorption selectivity was not high, and therefore the effect was not as good as that of the example 1-2, in addition, the comparative example 5 was subjected to elution treatment by using polyamide as the chromatographic medium, and the 75% ethanol solution was not good as that of the example 1-2, and finally, the comparative example 6 did not undergo elution by the collagen fiber adsorbent, and thus the stability of the collagen fiber adsorbent was remarkably lowered, and the stability of the drink was remarkably improved after the collagen fiber adsorbent was added, and the drink was significantly deteriorated.
2.2 Organoleptic evaluation of beverages
The sensory evaluation was performed on the cyclocarya paliurus leaf plant beverage samples of comparative examples 3 to 6 according to the same evaluation method as 1.2, and the results are shown in table 5.
The results show that the sensory evaluation scores of the beverages of comparative examples 3-6 are not the same as those of examples 1-2, and the results in combination with Table 4 show that the use of konjak mannan in combination with elution by a collagen fiber adsorbent can not only improve the stability of the beverages, but also delay the deterioration process of the beverages, and can improve the mouthfeel and quality of the products.
In addition, the beverage finished product in the embodiment 1 is obtained by measuring the chemical index of the beverage, the content of crude polysaccharide is 41.26mg/kg, the content of total flavone is 28.45mg/kg, the content of total triterpene is 19.89mg/kg, the content of active ingredients is rich, and the beverage has good health care value.
The foregoing examples illustrate only a few embodiments of the invention and are described in detail herein without thereby limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention.
Claims (3)
1. The cyclocarya paliurus leaf plant beverage is characterized by being prepared from the following raw materials in percentage by mass: 20-30% of eluent of plant extract containing cyclocarya paliurus leaves, 0.005-0.01% of konjak mannan, 0.15-0.2% of citric acid and the balance of purified water; wherein, the mass ratio of each component of the plant extract containing cyclocarya paliurus leaves is cyclocarya paliurus leaf extract: extracting solution of green Sang Shejin: honeysuckle leaching liquor: chrysanthemum leaching solution: medlar extract=60:56:28:35:21;
the preparation method of the cyclocarya paliurus leaf plant beverage comprises the following steps of:
(1) Cleaning cyclocarya paliurus leaves, folium Mori, flos Lonicerae, flos Chrysanthemi and fructus Lycii, air drying, pulverizing, and sieving;
(2) Sequentially and individually leaching the cyclocarya paliurus leaves, the honeysuckle flowers, the chrysanthemum flowers and the medlar which are treated in the step (1) by adopting a secondary leaching method, filtering to obtain leaching solutions, and combining the leaching solutions to obtain plant leaching solutions containing the cyclocarya paliurus leaves, wherein the process parameters of the secondary leaching method are as follows: the ratio of the raw materials to the water is 1:20, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min; second leaching: the ratio of the raw materials to the water is 1:10, the leaching temperature is 80-90 ℃, and the leaching time is 30-60min;
(3) Eluting the cyclocarya paliurus leaf-containing plant extract obtained in the step (2) by using the amination modified collagen fiber adsorbent as a chromatography medium and water as an eluent to obtain cyclocarya paliurus leaf-containing plant extract eluent, and blending the cyclocarya paliurus leaf-containing plant extract eluent with konjak mannan, citric acid and purified water according to the formula amount to obtain a blending solution;
(4) And (3) degassing, sterilizing and filling the prepared solution obtained in the step (3) to obtain the cyclocarya paliurus leaf plant beverage.
2. The cyclocarya paliurus leaf plant beverage of claim 1, wherein the step (1) is characterized in that the cyclocarya paliurus leaf, the folium mori, the honeysuckle, the chrysanthemum and the medlar are washed and dried by distilled water, crushed for 1-2min by a Chinese herbal medicine crusher, sieved by a 10-mesh sieve, hermetically packaged and stored at 4 ℃ for standby.
3. The cyclocarya paliurus leaf plant beverage according to claim 1, wherein the sterilization process parameter in the step (4) is sterilization at 121 ℃ for 10min.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202310055948.6A CN116172145B (en) | 2023-01-17 | 2023-01-17 | Cyclocarya paliurus leaf plant beverage and preparation method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202310055948.6A CN116172145B (en) | 2023-01-17 | 2023-01-17 | Cyclocarya paliurus leaf plant beverage and preparation method thereof |
Publications (2)
Publication Number | Publication Date |
---|---|
CN116172145A CN116172145A (en) | 2023-05-30 |
CN116172145B true CN116172145B (en) | 2024-06-04 |
Family
ID=86437819
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202310055948.6A Active CN116172145B (en) | 2023-01-17 | 2023-01-17 | Cyclocarya paliurus leaf plant beverage and preparation method thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN116172145B (en) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106616132A (en) * | 2016-12-01 | 2017-05-10 | 恩施硒多宝饮品有限公司 | Selenium-enriched original plant beverage and preparation method thereof |
CN106993699A (en) * | 2017-03-29 | 2017-08-01 | 广西凌云县盘古生态产业发展有限公司 | A kind of preparation method of blue or green money willow tea bag |
CN107691940A (en) * | 2017-09-12 | 2018-02-16 | 茂名阿奎叔食品有限公司 | A kind of Qingqian Willow leaf heat-clearing beverage |
CN108567088A (en) * | 2017-03-14 | 2018-09-25 | 南京标科生物科技有限公司 | A kind of blue or green money willow hypoglycemic solid beverage and preparation method thereof |
CN109566811A (en) * | 2018-12-28 | 2019-04-05 | 温州科技职业学院 | A kind of blue or green money willow debitterized technique |
CN110037300A (en) * | 2019-04-24 | 2019-07-23 | 广西中医药大学 | A kind of blue or green money willow coarse cereals meal replacement powder and preparation method thereof |
-
2023
- 2023-01-17 CN CN202310055948.6A patent/CN116172145B/en active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106616132A (en) * | 2016-12-01 | 2017-05-10 | 恩施硒多宝饮品有限公司 | Selenium-enriched original plant beverage and preparation method thereof |
CN108567088A (en) * | 2017-03-14 | 2018-09-25 | 南京标科生物科技有限公司 | A kind of blue or green money willow hypoglycemic solid beverage and preparation method thereof |
CN106993699A (en) * | 2017-03-29 | 2017-08-01 | 广西凌云县盘古生态产业发展有限公司 | A kind of preparation method of blue or green money willow tea bag |
CN107691940A (en) * | 2017-09-12 | 2018-02-16 | 茂名阿奎叔食品有限公司 | A kind of Qingqian Willow leaf heat-clearing beverage |
CN109566811A (en) * | 2018-12-28 | 2019-04-05 | 温州科技职业学院 | A kind of blue or green money willow debitterized technique |
CN110037300A (en) * | 2019-04-24 | 2019-07-23 | 广西中医药大学 | A kind of blue or green money willow coarse cereals meal replacement powder and preparation method thereof |
Non-Patent Citations (3)
Title |
---|
中草药提取物中缩合类单宁的选择性脱除;廖学品等;天然产物研究与开发;20040430;第16卷(第2期);第111-117页3结论 * |
廖学品等.天然高分子材料.四川大学出版社,2022,第375页. * |
王琛等.聚合物改性方法与技术.中国纺织出版社,2020,第92页. * |
Also Published As
Publication number | Publication date |
---|---|
CN116172145A (en) | 2023-05-30 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105670866B (en) | A kind of Black Box Tracing fruit wine and preparation method thereof | |
CN103190498A (en) | Honeysuckle tea and processing method thereof | |
WO2022206232A1 (en) | Fermented apple cider containing chinese privet and preparation method therefor | |
CN105018270B (en) | A kind of brewing method for grape wine and the grape wine brewageed | |
KR101049424B1 (en) | Buckwheat draft drink and its manufacturing method | |
JP4660600B2 (en) | Liquor additive and method for producing the same | |
CN107475017A (en) | A kind of pure natural fruit wine and its brewing method | |
CN102676343B (en) | Brewing method for fig health wine containing multi-amino acids | |
CN116172145B (en) | Cyclocarya paliurus leaf plant beverage and preparation method thereof | |
CN111357958A (en) | Longan and mulberry jam and preparation method thereof | |
CN106497737A (en) | Compound health preserving fruit wine of a kind of Hylocereus undatuss Fructus Mali pumilae and preparation method thereof | |
CN115281336A (en) | Dictyophora indusiata tea oral liquid and preparation method thereof | |
CN107439763B (en) | Acer truncatum tea beverage and preparation method thereof | |
KR100543776B1 (en) | The preperation method of mulberrry liquor | |
KR101357577B1 (en) | Method for producing clear Moju of high alcohol content and Moju produced by the same method | |
CN112889968B (en) | A tea beverage containing radix Hemerocallis as main ingredient and its preparation method | |
KR101346567B1 (en) | Mixed fermented liquid of green tea flowers and pomegranates and its manufacturing method | |
KR100512449B1 (en) | The method for manufacturing of tea | |
CN111793546A (en) | Banana and passion fruit composite fruit wine and preparation method thereof | |
KR101103035B1 (en) | A process for producing beverage containing cactusextracts and black galic | |
KR100557685B1 (en) | Process for preparing drink type health aid foods | |
CN104305426A (en) | Weight-reducing beverage and preparation method thereof | |
JP2020103115A (en) | Production method of rooibos tea beverage | |
CN108308474A (en) | A kind of passiflora edulis vinegar beverage and preparation method thereof | |
CN106107389A (en) | A kind of Radix et Caulis Opuntiae Dillenii juice, health beverage and preparation method thereof |
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 | ||
GR01 | Patent grant | ||
GR01 | Patent grant |