公开(公告)号：US20120087638A1

公开(公告)日：2012-04-12

申请号：US13378367

申请日：2009-06-19

Applicant: Qing Han ,  Yaoyuan Fu ,  Yingying Yang ,  Meng Li

Inventor： Qing Han ,  Yaoyuan Fu ,  Yingying Yang ,  Meng Li

IPC: H04N9/80

CPC classification number: H04N5/76 ,  H04N5/44513 ,  H04N21/4147 ,  H04N21/4333 ,  H04N21/485

Abstract: The present disclosure provides a playing progress indicating method for time-shifted television and a TV set, which can calculate a time value indicated by a program time-shifted progress indicia by use of a time scaling unit and provide a very intuitive time progress indicator for a user. Therefore, the playing progress indicating method for time-shifted television and the TV set of the present disclosure are intuitive and convenient to use.

Abstract translation: 本公开提供了一种用于时移电视和电视机的播放进度指示方法，其可以通过使用时间缩放单元来计算由节目时移进度标记指示的时间值，并提供非常直观的时间进度指示符 一个用户 因此，本公开的时移电视和电视机的播放进度指示方法直观且方便使用。

公开(公告)号：US20060127917A1

公开(公告)日：2006-06-15

申请号：US11010653

申请日：2004-12-13

Applicant: Xiao-Qing Han ,  MingXia Liu

Inventor： Xiao-Qing Han ,  MingXia Liu

IPC: C12Q1/70 ,  C12Q1/68

CPC classification number: A61K45/06 ,  A61K36/258 ,  A61K2300/00

Abstract: The present invention provides a comprehensive virus disinfecting strategy with more than two biologically active anti-virus components work synergistically to form a multi-hurdle defending line for virus disinfecting, and methods for making a medical product with anti-virus properties. The comprehensive preventive system for virus disinfecting, combines components competitively inhibiting virus attachment on cell surface, immune-boosting nutrients for strengthening immunology defense, and components defectively attacking virus infusion process. The product is an anti-influenza medical food containing from 0.01% to 3% of glycopeptide with covalently attached sialic acids and its derivatives, 0.01% to 5% of ginseng extracts, and 0.01% to 3% of polyphonies from herb extracts. The anti-influenza medical product can be administrated daily to prevent from infection with viruses.

Abstract translation: 本发明提供了一种具有两种以上生物活性抗病毒组分协同作用以形成用于病毒消毒的多跨栏防卫线的综合病毒消毒策略，以及制备具有抗病毒性质的医疗产品的方法。 病毒消毒综合预防系统结合了能够有效抑制病毒附着在细胞表面的成分，免疫增强营养物质，增强免疫防御能力，以及组件缺陷攻击病毒输注过程。 该产品是含有0.01％至3％具有共价连接唾液酸及其衍生物，0.01％至5％人参提取物和0.01％至3％来自草药提取物的复合体的糖肽的抗流感医疗食品。 抗流感医疗产品每天可以服用，以防止感染病毒。

公开(公告)号：US06406736B1

公开(公告)日：2002-06-18

申请号：US09804090

申请日：2001-03-12

Applicant: Xiao-Qing Han

Inventor： Xiao-Qing Han

IPC: A23C1900

CPC classification number: A23C19/0455 ,  A23C19/028 ,  A23C19/053 ,  A23C20/00

Abstract: This invention is directed to a cream cheese product prepared in a process which does not involve whey separation and does not require fermentation. The wheyless process of the invention permits the production of cream cheese products containing more than about 65 percent moisture with a high whey protein/casein ratio (e.g., about 60/40 or higher) and with desirable firmness even without the addition of gum.

Abstract translation: 本发明涉及在不涉及乳清分离并且不需要发酵的方法中制备的奶油干酪产品。 本发明的无干燥方法允许生产含有超过约65％水分的奶油干酪产品，具有高乳清蛋白/酪蛋白比例（例如约60/40或更高），并且即使没有加入口香糖也具有所需的坚实度。

公开(公告)号：US06242036B1

公开(公告)日：2001-06-05

申请号：US09587305

申请日：2000-06-05

Applicant: Xiao-Qing Han ,  Joseph E. Spradlin

Inventor： Xiao-Qing Han ,  Joseph E. Spradlin

IPC: A23C19045

CPC classification number: C12Y203/02013 ,  A23C19/0326 ,  A23C19/0328 ,  A23C19/041 ,  A23C19/052

Abstract: The present invention provides a cheese curd that contains protein products originating from a dairy liquid containing casein and whey protein. In order to obtain the cheese curd, the dairy liquid is acted upon by a transglutaminase and a non-rennet protease, resulting in a substantial proportion of whey protein products being retained in the cheese curd. The invention also discloses a method of making the cheese curd that retains a substantial proportion of whey protein products. This invention further provides a cheese product, such as a soft cheese, a semi-soft cheese, or a hard cheese, that contains protein products originating from a dairy liquid containing casein and whey protein, and a method of making the cheese product.

Abstract translation: 本发明提供一种干酪凝乳，其包含源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产物。 为了获得干酪凝乳，乳制品液体被转谷氨酰胺酶和非凝乳酶蛋白酶作用，导致大部分乳清蛋白产物保留在干酪凝乳中。 本发明还公开了一种制备干酪凝乳的方法，其保留相当比例的乳清蛋白产物。 本发明还提供了含有源自含有酪蛋白和乳清蛋白的乳制品液体的蛋白质产品的干酪制品，如软奶酪，半软奶酪或硬干酪，以及制作奶酪产品的方法。

公开(公告)号：US5976859A

公开(公告)日：1999-11-02

申请号：US751070

申请日：1996-11-15

Applicant: Srinivasan Damodaran ,  Xiao-Qing Han

Inventor： Srinivasan Damodaran ,  Xiao-Qing Han

IPC: C12N9/54 ,  C11D7/42

CPC classification number: C12N9/54

Abstract: A detergent stable alkaline protease, its use and a method for producing the protease are described. The protease is isolated from Bacillus pumilus. The protease according to the invention is suitable for use in compositions for cleaning and washing purposes.

Abstract translation: 描述了洗涤剂稳定的碱性蛋白酶，其用途和制备蛋白酶的方法。 从短小芽孢杆菌中分离出蛋白酶。 根据本发明的蛋白酶适用于用于清洁和洗涤目的的组合物。

公开(公告)号：US08024630B2

公开(公告)日：2011-09-20

申请号：US12578168

申请日：2009-10-13

Applicant: Jia-Qing Han

Inventor： Jia-Qing Han

IPC: G01R31/28

CPC classification number: G01R31/318572 ,  G01R31/31705

Abstract: A debugging module for connecting an IC to a JTAG debugger device includes a JTAG interface, an earphone circuit, a USB interface, a switching unit, and a reset circuit. The earphone circuit is electrically connected to the JTAG interface via the switching unit. The USB interface and the reset circuit are electrically connected to the JTAG interface. When a JTAG debugger device is connected to the earphone circuit and the USB interface, the earphone circuit and the USB interface, respectively, can establish a connection between the JTAG debugger device and the JTAG interface.

Abstract translation: 用于将IC连接到JTAG调试器的调试模块包括JTAG接口，耳机电路，USB接口，开关单元和复位电路。 耳机电路通过开关单元电连接到JTAG接口。 USB接口和复位电路电连接到JTAG接口。 当JTAG调试器设备连接到耳机电路和USB接口时，耳机电路和USB接口可分别建立JTAG调试器和JTAG接口之间的连接。

公开(公告)号：US20050048144A1

公开(公告)日：2005-03-03

申请号：US10651194

申请日：2003-08-29

Applicant: Xiao-Qing Han ,  MingXia Liu

Inventor： Xiao-Qing Han ,  MingXia Liu

IPC: A61K9/00 ,  A61K36/10 ,  A61K36/16 ,  A61K36/27 ,  A61K36/45 ,  A61K36/48 ,  A61K36/539 ,  A61K36/734 ,  A61K36/8962 ,  A61K47/10 ,  A61K47/14 ,  A61K35/78

CPC classification number: A61K9/0014 ,  A61K36/16 ,  A61K36/27 ,  A61K36/45 ,  A61K36/48 ,  A61K36/734 ,  A61K36/8962 ,  A61K47/10 ,  A61K47/14

Abstract: The current invention provides an herb extract based anti-diabetic cosmeceutical cream product for controlling the blood sugar levels of non-insulin dependent diabetes and methods for making the product. The invention includes a blood sugar lowering product containing hypocaemics ingredients of anti-diabetic herb extracts, a skin care cream base, and hypocaemics drugs. The invention describes details in the herb extracts that have the function of hypocaemics and improvement on other symptoms resulting from the increased blood sugar levels. The invention provides formulation skills and a formula for making an herb extract based anti-diabetic cream product that can penetrate animal and especially human skin to deliver active anti-diabetic elements. Finally, the invention includes methods for producing an herb extract based anti-diabetic cream product.

Abstract translation: 本发明提供了一种用于控制非胰岛素依赖型糖尿病的血糖水平的草药提取物抗糖尿病药妆霜产品及其制备方法。 本发明包括含有抗糖尿病药草提取物的降血糖成分，护肤霜基质和降血糖药物的降糖产品。 本发明描述了具有降血压功能的草药提取物的细节，以及由于血糖水平升高引起的其他症状的改善。 本发明提供制剂技术和制备可以渗透动物特别是人皮肤以递送活性抗糖尿病元素的草药提取物抗糖尿病霜产品的配方。 最后，本发明包括生产草药提取物的抗糖尿病霜产品的方法。

公开(公告)号：US06572901B2

公开(公告)日：2003-06-03

申请号：US09847694

申请日：2001-05-02

Applicant: Xiao-Qing Han ,  Jochen Klaus Pfeifer ,  Richard H. Lincourt ,  Joseph Michael Schuerman

Inventor： Xiao-Qing Han ,  Jochen Klaus Pfeifer ,  Richard H. Lincourt ,  Joseph Michael Schuerman

IPC: A23C912

CPC classification number: C12Y203/02013 ,  A23C19/0328 ,  A23C19/045 ,  A23C19/0765

Abstract: The current invention provides an improved process for making a cheese product using transglutaminase. The method comprises the steps of providing a dairy liquid, crosslinking and curding the dairy liquid by adding an acidifying agent and a transglutaminase to the dairy liquid under conditions sufficient to crosslink at least a portion of proteins in the dairy liquid to provide both a curd comprising a crosslinked dairy liquid and a liquid whey, cutting and cooking the curd, separating the curd from the liquid whey, and collecting the curd. Many specific embodiments are provided. Additionally, the current invention provides a product made by the process. The cheese products, especially soft cheeses such cream cheese and cottage cheese, exhibit less syneresis than similar cheeses prepared by conventional methods.

Abstract translation: 本发明提供了使用转谷氨酰胺酶制造干酪产品的改进方法。 该方法包括以下步骤：提供乳液，通过在足以交联乳品液体中的至少一部分蛋白质的交联条件下向乳制品液体中加入酸化剂和转谷氨酰胺来交联和凝固乳品液体，以提供包含 交联乳品液和液体乳清，切割和烹调凝乳，将凝乳与液体乳清分离，并收集凝乳。 提供了许多具体实施例。 此外，本发明提供了通过该方法制造的产品。 奶酪产品，特别是软奶酪，这种奶油干酪和酸奶干酪，比通过常规方法制备的类似奶酪显示较少的脱水收缩。

公开(公告)号：US06465432B1

公开(公告)日：2002-10-15

申请号：US09650429

申请日：2000-08-28

Applicant: Xiao-Qing Han ,  Kirk L. Parkin ,  Richard H. Lincourt ,  Song Gao

Inventor： Xiao-Qing Han ,  Kirk L. Parkin ,  Richard H. Lincourt ,  Song Gao

IPC: A61K3800

CPC classification number: C07K14/4732 ,  A23J3/343 ,  A23J3/344 ,  A23L33/18 ,  C07K5/0819

Abstract: The current invention provides antioxidative peptide fractions. The invention includes antioxidative peptides of casein having sequences of SEQ ID NOS:1-5. The invention includes methods for making or generating the peptides, isolated nucleic acids encoding the peptides, and expression. vectors comprising these nucleic acids. The invention includes food additives for preventing oxidation in situ. The invention includes stabilized products with improved storage for products ingredients that are subject to oxidation. Finally, the invention includes methods for isolating peptide fractions having antioxidative activity from protein samples.

Abstract translation: 本发明提供抗氧化肽级分。 本发明包括具有SEQ ID NO：1-5的序列的酪蛋白的抗氧化肽。 本发明包括制备或产生肽，分离的编码肽的核酸和表达的方法。 包含这些核酸的载体。 本发明包括用于防止原位氧化的食品添加剂。 本发明包括对经受氧化的产品成分具有改进的储存的稳定产品。 最后，本发明包括从蛋白质样品中分离具有抗氧化活性的肽级分的方法。

公开(公告)号：US06419975B1

公开(公告)日：2002-07-16

申请号：US09696053

申请日：2000-10-25

Applicant: Xiao-Qing Han ,  John A. Gregg ,  Ted Riley Lindstrom ,  Jimbay P. Loh

Inventor： Xiao-Qing Han ,  John A. Gregg ,  Ted Riley Lindstrom ,  Jimbay P. Loh

IPC: A23C1900

CPC classification number: A23C20/00 ,  A23C19/028 ,  A23C19/076

Abstract: The invention is directed to a cream cheese-like product where non-casein protein replaces casein protein and a method for making such product. More specifically, the invention is directed to a process which is effective for making a cream cheese-like product substantially free of casein, wherein the process comprises: mixing (1) proteins other than milk caseins, (2) fat such as butter fat or other food grade fat, and (3) water to form a mixture; subjecting the mixture to a first homogenization to form a protein matrix stabilized emulsion system; heating the protein matrix stabilized emulsion system to a temperature effective to denature the proteins to form a denatured protein matrix stabilized emulsion; adjusting the pH of the denatured protein matrix stabilized emulsion to about 4 to about 6; subjecting the pH-adjusted emulsion to a second homogenization to form the cream cheese-like product; and packaging the cream cheese-like product. Optional ingredients such as stabilizers (e.g., gums), other emulsifiers, salts, coloring, and flavorings can be added to the mixture or to the emulsion (i.e., prior to the first or the second homogenization step).

Abstract translation: 本发明涉及一种奶酪类似产品，其中非酪蛋白替代酪蛋白和其制备方法。 更具体地，本发明涉及一种对制备基本上不含酪蛋白的奶油干酪样产品有效的方法，其中该方法包括：混合（1）除乳酪蛋白以外的蛋白质，（2）脂肪如黄油脂肪或 其他食品级脂肪，和（3）水形成混合物; 使混合物进行第一次均化以形成蛋白质基质稳定的乳液体系; 将蛋白质基质稳定的乳液体系加热到有效使蛋白质变性以形成变性蛋白质基质稳定化乳液的温度; 将变性蛋白质基质稳定乳液的pH调节至约4至约6; 将经pH调节的乳液进行第二次均化以形成奶油干酪样产品; 并包装奶油干酪样产品。 可以将任选的成分例如稳定剂（例如树胶），其它乳化剂，盐，着色剂和调味剂加入混合物或乳液中（即在第一或第二均化步骤之前）。