CN102613345A - Ginkgo black tea and preparation method thereof - Google Patents
Ginkgo black tea and preparation method thereof Download PDFInfo
- Publication number
- CN102613345A CN102613345A CN2012101114903A CN201210111490A CN102613345A CN 102613345 A CN102613345 A CN 102613345A CN 2012101114903 A CN2012101114903 A CN 2012101114903A CN 201210111490 A CN201210111490 A CN 201210111490A CN 102613345 A CN102613345 A CN 102613345A
- Authority
- CN
- China
- Prior art keywords
- black tea
- tea
- ginkgo
- preparation
- gingko
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a ginkgo black tea and a preparation method thereof. The ginkgo black tea is characterized by comprising the following raw materials by weight: semen ginkgo 65-75 parts and black tea 10-25 parts. The ginkgo black tea is prepared through respective extraction, merging concentration, granulation, drying, sterilization and encapsulation. The semen ginkgo and the black tea are compounded to form a nutritional healthy tea which can enable middle-aged and elderly people to have a health care effect in tea drinking, is a novel health care tea drink for preventing and treating atherosclerosis of blood vessels of brains and cardiovascular, hypertension and senile dementia, and is suitable for people with stomach cold and spleen and stomach deficiency. The ginkgo black tea provides more product options meeting the requirements of people for prophylactic fitness, is in a particle shape, is easy to dissolve in water without tea slag and convenient to drink and carry.
Description
Technical field
The present invention relates to field of health drinks, relating in particular to a kind of is the health beverages of primary raw material and its preparation method with food containing gingko almond and black tea.
Background technology
Ginkgo, the seed for the Ginkgoaceae plant Ginkgo biloba is commonly called as gingko.Gingko benevolence is a kind of important medicinal, healthy food material; Food containing gingko almond contains nutriments such as protein, fat, carbohydrate, sugar; Contain 25 kinds of elements such as potassium, phosphorus, magnesium, calcium, zinc, copper (editorial board of State Administration of Traditional Chinese Medicine's " China's book on Chinese herbal medicine ";-selected of China's book on Chinese herbal medicine, 2009,5 (3): 237).
Research and analyse through pharmacy, gingko is starch-containing 62.4% ~ 67%, protein 0.3%, fat 2.6%, sucrose 5.2%, reduced sugar 1.1%, nucleoprotein 0.26% and mineral matter 3%.Contain 17 seed amino acids in the gingko, total amount is 10.77%, and wherein essential amino acid is 7 kinds, and content is 3.42%, accounts for 31.8% of total amino acid content, 9 kinds in long-acting amino acid, and content is 1.33%, accounts for total amino acid content 12.3%, has plurality of health care functions.Modern medicine study proves; Gingko has serum cholesterol, increases coronary flow, improves the brain circulation, spasmolysis, loose bronchus and physiological action such as antibacterial; The clinical practice proof is to coronary heart disease, cranial vascular disease, brain disorder, brain injury sequelae and anti-ageing all powerful; Now, the existing many kernels in market are the medicine of primary raw material, the functional food supply.
Black tea is full fermented tea.Main chemical compositions Tea Polyphenols in the bright leaf of black tea tea in process has carried out a series of enzymatic chemical change under the effect of enzyme, Tea Polyphenols is oxidized, polymerization forms the huge theaflavin class of molecular weight and the plain class of congo red.Bright leaf is through after being processed to form black tea; Each acacatechin of main component in the Tea Polyphenols reduces more than 80%; The plain class of theaflavin that forms and congo red becomes topmost chemical composition in the black tea; Wherein the theaflavin class accounts for the 1%-2% of dry matter content, and the plain class of congo red accounts for the 9%-20% of dry matter content, and both account for 40%-60% in the black tea water extraction.Plain type of congo red and theaflavin class are the characteristic materials of black tea, and simultaneously, plain type of congo red and theaflavin class are topmost active ingredient in the black tea, show good biologically active.
More than 50 kind of black tea aroma substance from bright leaf increases to kind more than 300, and complexing becomes the delicious bond of flavour with theaflavin for a part of caffeine, catechin, thereby formed the qualitative characteristics of black tea, red soup, red autumnal leaves and fragrant and sweet flavor alcohol.
Content of caffeine and green tea in the black tea are approaching; Amino acid and peptide, organic acid and free sugar are a little more than green tea; Vitamins is far below green tea.Main chemical compositions in the black tea and characteristic and green tea are widely different, say from the angle of the traditional Chinese medical science, and black tea green tea warm in nature is cool in nature.Therefore, its qualitative characteristics and health-care effect also have its uniqueness.
Black tea is warm in nature, arrogates to oneself in the temperature and dispels cold, and warm stomach is dispeled cold, and can reduce phlegm, helps digestion, whet the appetite.It is thus clear that black tea should weakness of the spleen and the stomach person be drunk.Therefore, in daily life, the bad consumer of taste should taste with discrimination drink with black tea.
Black tea contains a large amount of aldehydes matters; Although the molecular weight of these aldehydes matters is very big, with phenols composition in the green tea bigger difference is arranged, see from clinical test results; Have equally anti-oxidant, reduce blood fat, suppress artery sclerosis, strengthen functions such as capillary function, anti-sudden change.Black tea contains lipopolysaccharides, therefore, drinks black tea and also has the effect that reduces blood sugar.Black tea has stronger sterilization, antiinflammation.
Along with the science and technology and the development of health food, the research of ancient tea resource has been obtained very big progress.For example; Tealeaves developed into from the understanding of aspects such as " refresh oneself and recover from fatigue, make eye bright diuresis, the heat-clearing of relieving summer heat " utilize tea extract to carry out hypoglycemic, reducing blood lipid; Prevent angiocardiopathy, Application Research anti-ageing, antitumor, anti-sudden change has all obtained useful achievement.
Along with going deep into to the tealeaves application study; Market supply contains the food, health food, tea beverage, instant tea of tea etc. and constantly is pushed out, and the tea drink class comprises instant tea, tea-cola, tea carbonated drink, tasty tea, hundred sharp treasured, tea health and happiness, canned tea beverage, tealeaves ice lolly and tea wine etc.Tealeaves candy and cake comprise tea sugar, tealeaves biscuit and tea-milk instant beverage etc.Wherein with tea drink, especially instant tea is the most general.At present the major product of China's instant tea has the concentrated tea juice of instant black tea, instant green tea, health-care instant tea and undried, like the oolong tea inspissated juice etc.Also have ginkgo biloba p.e is cooperated the ginkgo leave tea of processing with the Aqua Folium Camelliae sinensis extract, all obtained effect preferably like ZL200510032016.1.
The two all has gingko benevolence and black tea similar effect, the two compatibility to form tea beverage to cardiovascular and cerebrovascular disease, brain disorder, hypoglycemic, reducing blood lipid, anti-ageing, antitumor, anti-sudden change etc. will effect each other to strengthen.Can make the elderly in drinking product of the present invention, obtain better health-care efficacy; Be the new type of health tea of the control cerebrovascular and cardiovascular artery sclerosis, hypertension, senile dementia; Simultaneously to promoting human body metabolism; Enhancing body immunity reduces serum cholesterol, delays body aging and has good health-care effect.
A kind of trophism health protection tea of the composite composition of gingko benevolence and black tea can make the elderly in drinking tea, obtain health-care efficacy, is the new type of health tea of the control cerebrovascular and cardiovascular artery sclerosis, hypertension, senile dementia; Be more suitable for drinking in weakness of the spleen and the stomach person.
The problem healthy along with middle-aged and old cardiovascular and cerebrovasculars more and more receives publicity; The health care value that improves ginkgo leaf combines with the good characteristic that black tea is had; Should be able to address the above problem better; Special in crowd weakness of the spleen and the stomach and that have blood sugar to increase, the effect that highlights is more arranged, but do not see relevant report as yet in the prior art.
Summary of the invention
The problem that the present invention will solve be exactly with food containing gingko almond and black tea concentrate through extracting, merging respectively, granulation, drying process a kind of novel health beverages; A kind of preparation method of ginkgo black tea health-care drink is provided simultaneously, makes the beneficiating ingredient of the two fully extracted and bring into play more outstanding health-care efficacy.
The objective of the invention is to realize through following proposal:
A kind of ginkgo black tea is that to be raw material concentrated through extracting respectively, merging, granulation, drying, sterilization, packing are processed with food containing gingko almond and black tea, and it contains the raw material of following weight parts: gingko benevolence 65 ~ 75, black tea 10 ~ 25.
The preparation method of a kind of ginkgo black tea of the present invention comprises following sequential steps:
(1) get gingko benevolence it is pulverized, the concentration of using 5 times of amounts of material is 60% alcohol immersion 48 hours, with the speed diacolation of per minute 1 ~ 2ml/1kg, percolate, diacolation liquid recycling ethanol, with 200 order nylon net filters, must concentrate, subsequent use;
(2) black tea is pulverized into thick end;
(3) obtain slightly end of black tea, add 5 ~ 8 times of pure water, 65 ℃ ~ 80 ℃ of agitating heating, lixiviate is 2 times respectively, for the first time 2h, 1h for the second time;
(4) merge the secondary leaching liquor, filter, collect filtrate for later use with 300 order industrial filter cloths;
(5) combining step (1) concentrate and step (4) filtrating, the vacuum concentrated extract, drying was pulverized 300 mesh sieves;
(6) above-mentioned fine powder being used concentration is 50% the moistening granulation of ethanol, is dried to particle, and sterilization back packing promptly gets ginkgo black tea finished product.
The described vacuum of above-mentioned said step (5) concentrates, and it is characterized in that the condition of concentrated extract is: temperature is 55 ℃ ~ 65 ℃, and vacuum is 0.05MPa ~ 0.1MPa.
Above-mentioned described black tea, the finished product black tea that can buy for market.
Beneficial effect of the present invention
1, food containing gingko almond can make its active ingredient obtain extracting through diacolation technology to greatest extent, and its active ingredient is made full use of better, is of value to the raising product efficacy.
2, the diacolation of food containing gingko almond extracts, and can make invention product taking convenience, and drink is limpid aromatic when taking after mixing it with water, and mouthfeel is good, does not have bad peculiar smell.
3, the black tea lixiviate can keep traditional black tea local flavor and quality, more effectively makes the composition of black tea obtain more effective advantage simultaneously.Product of the present invention is selected warm nature black tea for use, arrogates to oneself in the temperature and dispels cold, and warm stomach is dispeled cold, preferably with stomach cold, that stomach is insufficiency of the spleen is weak drunk by people.
4, ginkgo black tea of the present invention provides the people that satisfy the illness prevention and fitness needs to have more products to select, and is a kind of soluble in water and do not have the graininess of tea grounds, and Instant Drinks are easy to carry.
5, product preparation process of the present invention is reasonable, and stay in grade is reliable, suitability for industrialized production.
The specific embodiment
Below in conjunction with embodiment the present invention is done further detailed description, but they are not to qualification of the present invention.
Embodiment 1
Get the ginkgo nut broken shell, remove the clean gingko benevolence 65kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 1 ~ 2ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 25kg, pulverize into slightly end of 20 orders, add the pure water of 8 times of amounts, 80 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 60 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.40 under the vacuum 0.08MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 60 ℃, and sterilization back packing promptly gets ginkgo black tea finished product.
Embodiment 2
Get the ginkgo nut broken shell, remove the clean gingko benevolence 65kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 1ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 10kg, pulverize into slightly end of 20 orders, add the pure water of 7 times of amounts, 75 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with the gingko concentrate, is 60 ℃ with mixed liquor in temperature; Vacuum is the medicinal extract that is concentrated into relative density 1.35 under the 0.06MPa condition, with extract dry, is ground into 300 order fine powders; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 65 ℃, and sterilization back packing promptly gets ginkgo black tea finished product.
Embodiment 3
Get the ginkgo nut broken shell, remove the clean gingko benevolence 70kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 1ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 20kg, pulverize into slightly end of 25 orders, add the pure water of 6 times of amounts, 70 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 65 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.30 under the vacuum 0.05MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 65 ℃, and sterilization back packing promptly gets ginkgo black tea finished product.
Embodiment 4
Get the ginkgo nut broken shell, remove the clean gingko benevolence 75kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 2ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 15kg, pulverize into slightly end of 30 orders, add the pure water of 5 times of amounts, 65 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 55 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.35 under the vacuum 0.1MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 55 ℃, and sterilization back packing promptly gets ginkgo black tea finished product.
Embodiment 5
Get the ginkgo nut broken shell, remove the clean gingko benevolence 75kg behind shell and the kernel meat kind skin, smash, using 5 times of amount concentration is 60% alcohol immersion 48 hours; With the speed diacolation of per minute 2ml/1kg, get percolate, the liquid of filtering is through reclaiming ethanol; With 200 order nylon net filters, get concentrate, subsequent use; Get black tea 25kg, pulverize into slightly end of 20 orders, add the pure water of 8 times of amounts, 75 ℃ of agitating heating; Extract secondary respectively, extract 2h for the first time, extract 1h for the second time, merge leaching liquor; Filtering with 300 order industrial filter cloths, collect filtrating and mix with gingko benevolence concentrate, is 65 ℃ with mixed liquor in temperature; Be concentrated into the medicinal extract of relative density 1.40 under the vacuum 0.09MPa condition,, be ground into 300 order fine powders extract dry; It is that 50% ethanolic solution is granulated that above-mentioned fine powder is used concentration, and warp is dried to particle for 60 ℃, and sterilization back packing promptly gets ginkgo black tea finished product.
Claims (4)
1. ginkgo black tea and preparation method thereof; It is characterized in that: be to be raw material with food containing gingko almond and black tea; Process ginkgo black tea through extracting, merge concentrated, granulation, drying, sterilization, packing respectively, its characteristic is that also the weight ratio of food containing gingko almond and black tea is gingko benevolence 65 ~ 75, black tea 10 ~ 25.
2. the preparation method of a kind of ginkgo black tea according to claim 1, its characteristic comprises following sequential steps:
(1) get gingko benevolence it is pulverized, the concentration of using 5 times of amounts of material is 60% alcohol immersion 48 hours, with the speed diacolation of per minute 1 ~ 2ml/1kg, percolate, diacolation liquid recycling ethanol, with 200 order nylon net filters, must concentrate, subsequent use;
(2) black tea is pulverized into thick end;
(3) obtain slightly end of black tea, add 5 ~ 8 times of pure water, 65 ℃ ~ 80 ℃ of agitating heating, lixiviate is 2 times respectively, for the first time 2h, 1h for the second time;
(4) merge the secondary leaching liquor, filter, collect filtrate for later use with 300 order industrial filter cloths;
(5) combining step (1) concentrate and step (4) filtrating, the vacuum concentrated extract, drying was pulverized 300 mesh sieves;
(6) above-mentioned fine powder being used concentration is 50% the moistening granulation of ethanol, is dried to particle, sterilization back packing, ginkgo black tea finished product.
3. the vacuum concentrated extract described in preparation method's step according to claim 2 (5) is characterized in that the condition of concentrated extract is: temperature is 55 ℃ ~ 65 ℃, and vacuum is 0.05MPa ~ 0.1MPa.
4. according to claim 1 and 2 described a kind of ginkgo black tea, it is characterized in that: described black tea is commercially available finished product black tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101114903A CN102613345A (en) | 2012-04-17 | 2012-04-17 | Ginkgo black tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101114903A CN102613345A (en) | 2012-04-17 | 2012-04-17 | Ginkgo black tea and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102613345A true CN102613345A (en) | 2012-08-01 |
Family
ID=46553824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012101114903A Pending CN102613345A (en) | 2012-04-17 | 2012-04-17 | Ginkgo black tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102613345A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107821711A (en) * | 2017-11-30 | 2018-03-23 | 胡江宇 | A kind of preparation method of spherical gingko sugar |
| EP3409285A4 (en) * | 2016-01-28 | 2019-07-31 | Kao Corporation | Agent for activating astrocyte glucose metabolism |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1275390A (en) * | 2000-05-12 | 2000-12-06 | 无锡清华紫光生物工程有限公司 | Ginkgo fat-reducing tea |
| CN1729815A (en) * | 2005-08-16 | 2006-02-08 | 湖南九汇现代中药有限公司 | Gingko tea preparation and production process thereof |
| CN201123361Y (en) * | 2007-10-11 | 2008-10-01 | 陈浩 | Instant tea slice |
| CN101595983A (en) * | 2009-01-15 | 2009-12-09 | 孔赟荣 | A kind of preparation method of gingko healthy tea |
| CN102224865A (en) * | 2011-04-24 | 2011-10-26 | 甘肃长征药业科技有限公司 | Completely water-soluble bitter buckwheat tea and preparation technology thereof |
| CN102283299A (en) * | 2011-08-16 | 2011-12-21 | 金道山 | Ginseng medlar fruit tea and preparation method thereof |
-
2012
- 2012-04-17 CN CN2012101114903A patent/CN102613345A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1275390A (en) * | 2000-05-12 | 2000-12-06 | 无锡清华紫光生物工程有限公司 | Ginkgo fat-reducing tea |
| CN1729815A (en) * | 2005-08-16 | 2006-02-08 | 湖南九汇现代中药有限公司 | Gingko tea preparation and production process thereof |
| CN201123361Y (en) * | 2007-10-11 | 2008-10-01 | 陈浩 | Instant tea slice |
| CN101595983A (en) * | 2009-01-15 | 2009-12-09 | 孔赟荣 | A kind of preparation method of gingko healthy tea |
| CN102224865A (en) * | 2011-04-24 | 2011-10-26 | 甘肃长征药业科技有限公司 | Completely water-soluble bitter buckwheat tea and preparation technology thereof |
| CN102283299A (en) * | 2011-08-16 | 2011-12-21 | 金道山 | Ginseng medlar fruit tea and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 权启爱: "《茶叶高效益加工技术》", 31 March 2001, 中国农业科技出版社, article ""速溶茶加工的工艺流程是怎样的？"", pages: 77-78 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3409285A4 (en) * | 2016-01-28 | 2019-07-31 | Kao Corporation | Agent for activating astrocyte glucose metabolism |
| US10925919B2 (en) | 2016-01-28 | 2021-02-23 | Kao Corporation | Agent for activating astrocyte glucose metabolism |
| CN107821711A (en) * | 2017-11-30 | 2018-03-23 | 胡江宇 | A kind of preparation method of spherical gingko sugar |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100421567C (en) | Instant pu'er tea and its preparation method | |
| CN103202362B (en) | Tea coffee solid beverage and preparation method thereof | |
| CN101156706A (en) | Health beverage | |
| CN103202368A (en) | Pinggan Mingmu tea and making method thereof | |
| CN102626151A (en) | Ginkgo leaf extraction technology and processing method of ginkgo green tea | |
| CN102613347A (en) | Gingko black tea and preparation method thereof | |
| CN102613346A (en) | Ginkgo white tea and preparation method thereof | |
| CN102578325B (en) | Ginkgo black tea and preparation method thereof | |
| CN102613345A (en) | Ginkgo black tea and preparation method thereof | |
| CN102423070A (en) | Natto capsule and preparation method thereof | |
| CN102334576A (en) | Liquid sweet tea and preparation method thereof | |
| CN102613338A (en) | Ginkgo green tea and preparation method thereof | |
| CN101322514A (en) | Green tea Ganoderma lucidum drink and preparation method thereof | |
| CN102626153A (en) | Ginkgo leaf extraction technology and processing method of ginkgo black tea | |
| CN102613655A (en) | Gingko, garlic and broadleaf holly leaf compound particle drink | |
| CN102613349B (en) | Ginkgo garlic yellow tea composite particle drink | |
| CN102599295A (en) | Gingko yellow tea and preparation method thereof | |
| CN102599522B (en) | Ginkgo-garlic-snow tea compound granular drink | |
| CN103988960A (en) | Gingko and ginseng tea and preparation method thereof | |
| CN102613339B (en) | Ginkgo garlic pu-erh fermented tea composite particle drink | |
| CN102599296A (en) | Gingko Pu'er ripe tea and preparation method thereof | |
| CN102524795A (en) | Bacillus natto and application thereof in preparing thrombolytic healthcare food | |
| CN103750443A (en) | Tall gastrodia tuber nutritious drink and preparation method thereof | |
| CN102613350B (en) | Ginkgo biloba garlic and white tea composite particle beverage | |
| CN102626159B (en) | Compound gingko, garlic and black tea particle drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120801 |