公开(公告)号：US20130045303A1

公开(公告)日：2013-02-21

申请号：US13502339

申请日：2010-06-07

Applicant: Wei Chen ,  Daming Fan ,  Hao Zhang ,  Jianxin Zhao ,  Fengwei Tian

Inventor： Wei Chen ,  Daming Fan ,  Hao Zhang ,  Jianxin Zhao ,  Fengwei Tian

IPC: A21D8/02 ,  A21D10/00 ,  A21D15/02 ,  A21D2/02

CPC classification number: A21D6/001 ,  A21D2/02 ,  A21D13/60 ,  A21D15/02

Abstract: The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.

Abstract translation: 本发明涉及冷冻面团的制造和制备及其在微波炉油炸食品中的应用。 油炸油条的制备包括以下步骤：首次处理原料，面团揉面，面团揉面，面团折叠，第二次面团打样，制作空白，油炸，快速冷冻。 作为发酵剂中的酸性成分的明矾被葡萄糖酸-δ-内酯，甘油单月桂酸酯和磷酸二氢钙的复合制剂代替，从而降低面团的毒性。 由本发明的面团制备的油炸油条具有良好的膨胀率，脆性和味道，并且应满足消费者对可通过微波再加热的优质食品的需求。 这里概述的过程可以使传统油炸油条的制造更简单，更方便，所以应该易于商业化发展，并应产生实实在在的经济效益。

公开(公告)号：US09320766B2

公开(公告)日：2016-04-26

申请号：US14118867

申请日：2012-07-18

Applicant: Fengwei Tian ,  Wei Chen ,  Qixiao Zhai ,  Hao Zhang ,  Jianxin Zhao ,  Gang Wang ,  Yuanda Song ,  Qiuxiang Zhang ,  Xiaoming Liu ,  Min Guo ,  Daming Fan

Inventor： Fengwei Tian ,  Wei Chen ,  Qixiao Zhai ,  Hao Zhang ,  Jianxin Zhao ,  Gang Wang ,  Yuanda Song ,  Qiuxiang Zhang ,  Xiaoming Liu ,  Min Guo ,  Daming Fan

IPC: A61K35/747 ,  C12R1/25 ,  A23L1/30 ,  A23C13/16 ,  A23C19/032 ,  A23C9/123 ,  A23C11/10 ,  C12N1/20 ,  A23L2/38 ,  A23L1/212

CPC classification number: A61K35/747 ,  A23C9/1234 ,  A23C11/106 ,  A23C13/16 ,  A23C19/032 ,  A23L2/382 ,  A23L19/00 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/67 ,  C12N1/20 ,  C12R1/25

Abstract: The Lactobacillus plantarum CCFM8661 is tolerant to acid and lead ions in vitro which can tolerate lead ions solution with the initial concentration of 150 mg/L, and has a strong capability of binding lead ions, which can reduce the lead level in mice blood, liver, kidney and stomach, significantly improve antioxidant indicators and alleviate pathological symptoms of lead exposed mice.

Abstract translation: 植物乳杆菌CCFM8661在体外耐受酸和铅离子，可以耐受初始浓度为150 mg / L的铅离子溶液，并具有较强的结合铅离子的能力，可以降低小鼠血液，肝脏的铅水平 ，肾，胃，显着改善抗氧化指标，减轻铅暴露小鼠的病理症状。