CN100420396C - Beverage contg. haw and fruit vinegar, and its prodn. process - Google Patents
Beverage contg. haw and fruit vinegar, and its prodn. process Download PDFInfo
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- CN100420396C CN100420396C CNB2005100908296A CN200510090829A CN100420396C CN 100420396 C CN100420396 C CN 100420396C CN B2005100908296 A CNB2005100908296 A CN B2005100908296A CN 200510090829 A CN200510090829 A CN 200510090829A CN 100420396 C CN100420396 C CN 100420396C
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- hawkthorn
- fruit vinegar
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- 235000013361 beverage Nutrition 0.000 title claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 21
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 18
- 239000000052 vinegar Substances 0.000 title claims abstract description 18
- 238000000034 method Methods 0.000 title claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 81
- 241001092040 Crataegus Species 0.000 claims description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 16
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 235000014101 wine Nutrition 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 6
- 239000000619 acesulfame-K Substances 0.000 claims description 6
- 235000019990 fruit wine Nutrition 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 5
- 239000013078 crystal Substances 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 230000006978 adaptation Effects 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 235000000346 sugar Nutrition 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000013467 fragmentation Methods 0.000 claims description 3
- 238000006062 fragmentation reaction Methods 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000006806 disease prevention Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
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- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
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- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 5
- 235000009754 Vitis X bourquina Nutrition 0.000 description 5
- 235000012333 Vitis X labruscana Nutrition 0.000 description 5
- 235000014787 Vitis vinifera Nutrition 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- QWCKQJZIFLGMSD-GSVOUGTGSA-N D-alpha-aminobutyric acid Chemical compound CC[C@@H](N)C(O)=O QWCKQJZIFLGMSD-GSVOUGTGSA-N 0.000 description 1
- 108010001515 Galectin 4 Proteins 0.000 description 1
- 102100039556 Galectin-4 Human genes 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
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- 210000004556 brain Anatomy 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
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- 230000000007 visual effect Effects 0.000 description 1
Landscapes
- Non-Alcoholic Beverages (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a preparation process for haw fruit vinegar beverages, which makes use of haw as a principal raw material. The present invention makes use of a microorganism liquid submerged fermentation technique in the process of brewing and does not use any preservative, so the nutrient components and the aromatic substances of haw are reserved maximally. Obtained finished products are clear, have the advantages of palatable sour and sweet tastes, pure mouth feel and rich fruity flavor and have certain medicinal values for beautification, nutritions, body-building and disease prevention.
Description
Technical field
The present invention relates to a kind of haw fruit vinegar beverage and production technology thereof.
Background technology
Hawthorn has very high nutrition, health care is worth, discover and not only contain rich organic acid in the haw berry, also contain 17 kinds of gal4 amino acids, there are 8 kinds to be the amino acid of needed by human, the brain, blood flow that r-aminobutyric acid wherein can improve human body be logical, transfer blood pressure and town neural, and also contain human body and play flavones hypotensive and the treatment disease of cardiovascular system.For a long time, the hawthorn of " dietotherapeutic " is one of optimum feed stock of processing health food.
Research to haw fruit vinegar and beverage thereof in recent years is subjected to the more and more general attention of people, wherein the production technology of haw fruit vinegar has the fermentation of liquid liquid, solid-liquid fermentation, solid fermentation etc., all belong to two-step fermentation, promptly need through alcoholic fermentation stage and acetic fermentation stage, wherein acetic fermentation needs 60 hours at least, thereby the overall cost of resulting haw fruit vinegar beverage is higher.
Summary of the invention
The production technology that the purpose of this invention is to provide a kind of as clear as crystal, sour and sweet palatability, mouthfeel is pure, the smell of fruits is very sweet haw fruit vinegar beverage.
The present invention is primary raw material with the hawthorn, in this brewing process, utilize the microbic liquid deep layer fermentation technology, wherein bacterial classification is grape wine dry ferment and AS1.41 acetic acid bacteria, do not use any anticorrisive agent, farthest kept nutritional labeling and the aromatic substance in the hawthorn, this production technology may further comprise the steps:
1, choosing fruit: select fresh, maturity good, the bright hawthorn of no insect pest, without putrefaction;
2, raw material is handled: the hawthorn that chooses is cleaned up and fragmentation, the water logging that adds 1.2 times afterwards soaks haw liquid;
3, adjust pol: add white granulated sugar in the haw liquid that obtains, the sugar content that makes fruit juice is 16 ° of BX-18 ° of BX;
4, alcoholic fermentation: the adjusted haw liquid of pol is poured in the closed container, (this wine active dry yeast liquid obtains by following steps: the warm water with 35 ℃-42 ℃ is diluted to 10% with the grape wine dry ferment to the wine active dry yeast liquid of adding 200mg/l-500mg/l, stirred gently after the dilution 5 minutes), temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting;
5, acetic fermentation
Adding percent by volume in the Hawthorn Fruit Wine of fermentation is the AS1.41 acetic acid bacteria of 8-10%, at 32-36 ℃ of bottom fermentation 36-45 hour, stops fermentation when total acid content is 4.5-6% (with acetometer), obtains hawkthorn acetic acid;
6, the sterilization of hawkthorn acetic acid, filtration: the hawkthorn acetic acid process high-temperature short-time sterilization with obtaining, continued for 3 seconds at 135 ℃, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid;
7, allotment: get hawkthorn acetic acid, honey element, acesulfame potassium and pure water and allocate and obtain the haw fruit vinegar beverage, wherein comprise the hawkthorn acetic acid of 7%-10%, the honey element of 0.01%-0.05%, the acesulfame potassium of 0.005%-0.03%;
8, filtration, can, sterilization: deployed haw fruit vinegar beverage is filtered through diatomite filter, carry out can filtering good beverage, sterilization 30 minutes under 90 ℃ of conditions then is finished product.
In above-mentioned adaptation step, also can add additive commonly used in other food industry, such as colouring agent etc., also can add white granulated sugar, honey or xylitol, wherein the consumption of white granulated sugar is 3%-5%, the consumption of honey is 0.5%-3%, and the consumption of xylitol is 1%-4%.
Above-mentioned grape wine dry ferment and AS1.41 acetic acid bacteria all can be bought from market, for example commercially available grape wine dry ferment.
Acetic fermentation stage required time is 36-45 hour in the production technology of above-mentioned haw fruit vinegar beverage, for 60 hours of prior art, can save cost at least largely, reduce energy resource consumption, and this production technology is simple, and required place is little, and overall cost is low.Every index of resulting haw fruit vinegar beverage is through checking equal accord with Q/CHY09-2005 standard-required:
1, organoleptic indicator
Adopt visual, nose, mouthful taste method and carry out, described beverage color and luster is yellow or brown, and haw fermented distinctive fragrance is arranged, sour and sweet palatability, and clarification does not have bad smell and peculiar smell, no suspended substance;
2, physical and chemical index
The soluble solid that described beverage records with compound microcapsule in the time of 20 ℃ is at least 3%, total acid (with acetometer) 3.0g/l-5.0g/l;
3, sanitary index
Total number of bacteria≤100/ml; Coliform≤6/ml; Pathogenic bacteria must not detect; Arsenic (in As)≤0.5mg/l; Copper (in Cu)≤10mg/l; Plumbous (in Pb)≤1.0mg/l.
The specific embodiment
The preparation of wine active dry yeast liquid: the warm water with 35 ℃-42 ℃ is diluted to 10% with commercially available grape wine dry ferment, stirs gently after the dilution after 5 minutes and obtains wine active dry yeast liquid.
The AS1.41 acetic acid bacteria: available from Institute of Micro-biology of the Chinese Academy of Sciences,
Preparation embodiment 1:
Select fresh, maturity is good, no insect pest, the bright hawthorn of without putrefaction, clean and fragmentation, the water logging that adds 1.2 times afterwards soaks haw liquid, in haw liquid, add white granulated sugar, the sugar content that makes fruit juice is 16 ° of BX, the adjusted haw liquid of pol is poured in the closed container, add 300mg/l wine active dry yeast liquid, temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting inserted percent by volume and is 8% AS1.41 acetic acid bacteria afterwards, at 32-36 ℃ of bottom fermentation 36-45 hour, when being 4.5-6% (with acetometer), total acid content stops fermentation, obtain hawkthorn acetic acid, subsequently resulting hawkthorn acetic acid is carried out high-temperature short-time sterilization, under 135 ℃ of conditions, continue 3 seconds, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid.
Preparation embodiment 2:
Select fresh, maturity good, the bright hawthorn of no insect pest, without putrefaction, cleans and broken, the water logging that adds 1.2 times afterwards soaks haw liquid, adds white granulated sugar in haw liquid, the sugar content that makes fruit juice is 18 ° of BX.The adjusted haw liquid of pol is poured in the closed container, add 450mg/l wine active dry yeast liquid, temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting, insert percent by volume afterwards and be 10% AS1.41 acetic acid bacteria, at 32-36 ℃ of bottom fermentation 36-45 hour, when being 4.5-6% (with acetometer), total acid content stops fermentation, obtain hawkthorn acetic acid, resulting acetic acid fermentation liquid is carried out high-temperature short-time sterilization, under 135 ℃ of conditions, continue 3 seconds, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid.
Embodiment 1:
Calculate to produce the 1000kg finished product, select for use 75kg by the hawkthorn acetic acid that obtains among the preparation embodiment 1, the honey of 10kg, the white granulated sugar of 50kg, the honey element of 0.3kg, the acesulfame potassium of 0.2kg, all the other are supplied with pure water, after filtering, diatomite filter carries out can earlier, sterilization 30 minutes under 90 ℃ of conditions then obtains the haw fruit vinegar beverage.
Embodiment 2:
Calculate to produce the 1000kg finished product, select for use 85kg by the hawkthorn acetic acid that obtains among the preparation embodiment 2, the xylitol of 4kg, the honey element of 0.5kg, the acesulfame potassium of 0.3kg, all the other are supplied with pure water, after filtering, diatomite filter carries out can earlier, sterilization 30 minutes under 90 ℃ of conditions then obtains the haw fruit vinegar beverage.
Claims (5)
1. the production technology of a haw fruit vinegar beverage may further comprise the steps:
(1) choosing fruit: select fresh, maturity good, the bright hawthorn of no insect pest, without putrefaction;
(2) raw material is handled: the hawthorn that chooses is cleaned up and fragmentation, the water logging that adds 1.2 times afterwards soaks haw liquid;
(3) adjust pol: add white granulated sugar in the haw liquid that obtains, the sugar content that makes fruit juice is 16 ° of BX-18 ° of BX;
(4) alcoholic fermentation: the adjusted haw liquid of pol is poured in the closed container, the wine active dry yeast liquid that adds 200mg/l-500mg/l, temperature remains on 20 ℃-25 ℃ and carries out alcoholic fermentation, fermentation time is 5-7 days, when reaching 7%-9% (V/V), alcohol content stops fermentation, the Hawthorn Fruit Wine that obtains fermenting;
(5) acetic fermentation: adding percent by volume in the Hawthorn Fruit Wine of fermentation is the AS1.41 acetic acid bacteria of 8-10%, and at 32-36 ℃ of bottom fermentation 36-45 hour, until with acetometer, total acid content stopped fermentation during for 4.5-6%, obtains hawkthorn acetic acid;
(6) sterilization of hawkthorn acetic acid, filtration: the hawkthorn acetic acid process high-temperature short-time sterilization with fermentation ends, continued for 3 seconds at 135 ℃, filter with flame filter press then, obtain as clear as crystal hawkthorn acetic acid;
(7) allotment: get hawkthorn acetic acid, honey element, acesulfame potassium and pure water and allocate and obtain the haw fruit vinegar beverage, wherein comprise the hawkthorn acetic acid of 7%-10%, the honey element of 0.01%-0.05%, the acesulfame potassium of 0.005%-0.03%;
(8) filtration, can, sterilization: deployed haw fruit vinegar beverage is filtered through diatomite filter, carry out can, sterilization 30 minutes under 90 ℃ of conditions then filtering good beverage.
2. production technology according to claim 1 is characterized in that adding colouring agent in described adaptation step.
3. production technology according to claim 1 and 2 is characterized in that adding honey and white granulated sugar in described adaptation step.
4. production technology according to claim 1 and 2 is characterized in that adding xylitol in described adaptation step.
5. the haw fruit vinegar beverage that obtains according to any described production technology of claim 1-4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100908296A CN100420396C (en) | 2005-08-18 | 2005-08-18 | Beverage contg. haw and fruit vinegar, and its prodn. process |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2005100908296A CN100420396C (en) | 2005-08-18 | 2005-08-18 | Beverage contg. haw and fruit vinegar, and its prodn. process |
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| CN1718116A CN1718116A (en) | 2006-01-11 |
| CN100420396C true CN100420396C (en) | 2008-09-24 |
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| CNB2005100908296A Active CN100420396C (en) | 2005-08-18 | 2005-08-18 | Beverage contg. haw and fruit vinegar, and its prodn. process |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103320305A (en) * | 2013-07-18 | 2013-09-25 | 苏州市天灵中药饮片有限公司 | Skin-moisturizing fruit vinegar and its preparation method |
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| CN100389687C (en) * | 2006-06-22 | 2008-05-28 | 铁岭号手饮品有限公司 | Hawthorn acetic acid fermented drink and brewage method thereof |
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| CN101270329B (en) * | 2008-05-15 | 2012-02-29 | 天津科技大学 | Preparation method of high-concentration fruit vinegar produced by liquid submerged fermentation |
| CN101411534B (en) * | 2008-11-15 | 2012-07-04 | 宋玉秀 | Technique for producing haw fruit vinegar |
| CN101659919B (en) * | 2009-08-06 | 2012-03-28 | 吴军祥 | Multi-vitamin fruit vinegar and preparing method thereof |
| CN102676364A (en) * | 2012-06-25 | 2012-09-19 | 苏州百趣食品有限公司 | Method of producing hawthorn vinegar by fermentation of high temperature resisting dried yeast |
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| CN102925335B (en) * | 2012-11-05 | 2014-06-25 | 杨双铭 | Hawthorn vinegar and preparation method thereof |
| CN104248007A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Xylitol hawthorn vinegar beverage and production method thereof |
| CN104248004A (en) * | 2013-06-30 | 2014-12-31 | 开平市绿洲食品有限公司 | Hawthorn vinegar fruit-flavor beverage and production process thereof |
| CN104587060A (en) * | 2015-02-16 | 2015-05-06 | 旅顺口区楚宁生物科技开发中心 | Biological preparation for treating prostatitis and preparation method for biological preparation |
| CN104856158A (en) * | 2015-05-01 | 2015-08-26 | 侯荣山 | Preparation method of hawthorn vinegar beverage |
| CN104974916A (en) * | 2015-06-29 | 2015-10-14 | 广西大学 | Hawthorn vinegar and preparation method thereof |
| CN105942102B (en) * | 2016-05-30 | 2019-01-11 | 山东飞龙食品有限公司 | A kind of production method of haw fermented beverage |
| CN108570397B (en) * | 2018-06-21 | 2021-08-13 | 广西壮族自治区林业科学研究院 | A kind of preparation method of Jingxi Daguo hawthorn vinegar |
| CN110179025A (en) * | 2019-05-30 | 2019-08-30 | 山楂大叔(韶关)农业科技有限公司 | Haw fermented liquid preparing process |
| CN112410162B (en) * | 2020-11-09 | 2023-01-13 | 河北科技师范学院 | Hawthorn polyphenol fermented fruit vinegar beverage and preparation process thereof |
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|---|---|---|---|---|
| CN1204476A (en) * | 1997-07-03 | 1999-01-13 | 詹士坚 | Haw fermented acetic acid beverage and method for production |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103320305A (en) * | 2013-07-18 | 2013-09-25 | 苏州市天灵中药饮片有限公司 | Skin-moisturizing fruit vinegar and its preparation method |
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| CN1718116A (en) | 2006-01-11 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: GUANGDONG TIANDI YIHAO BEVERAGE CO., LTD. Free format text: FORMER OWNER: YAN BIN Effective date: 20111223 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 068150 CHENGDE, HEBEI PROVINCE TO: 529085 JIANGMEN, GUANGDONG PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20111223 Address after: 529085 Guangdong city of Jiangmen province Pengjiang Tangxia Jiang Sheng two Road No. 21 Patentee after: Guangdong Tiandi No. 1 Drink Co., Ltd. Address before: 068150 Longhua County of Hebei Province Tai Road No. 59 Patentee before: Yan Bin |
|
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 529085 Guangdong city of Jiangmen province Pengjiang Tangxia Jiang Sheng two Road No. 21 Patentee after: Tiandiyihao Beverage Co., Ltd. Address before: 529085 Guangdong city of Jiangmen province Pengjiang Tangxia Jiang Sheng two Road No. 21 Patentee before: Guangdong Tiandi No. 1 Drink Co., Ltd. |