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公开(公告)号：US10165784B2
公开(公告)日：2019-01-01
申请号：US15089799
申请日：2016-04-04
Inventor： Min Zhang , Lei Feng , Huiqun Xu , Weiming Zhang
Abstract: A method for preserving and conditioning beef comprises: cleaning and chopping picked fresh beef, dipping in composite essential oil prepared from clove essential oil, cinnamon essential oil and illicium verum essential oil for 30 s and taking out and draining slightly; placing the beef dipped into a modified atmosphere packaging box and fast precooling; inflating gas of mixed proportion into the cooled modified atmosphere packaging box with beef for preservation packaging and then storing at the low temperature of 0-4° C. The shelf life of the beef packaged by the method is up to 24 d. The aerobic bacterial count is not over 6.0 lgcfu/g. A total volatile basic nitrogen TVB-N value is not over 20 mg/100 g and belongs to the range of second freshness. The beef is stable in color, is cherry-red, has the advantage of good preservation effect and is used for cooking preserved cooked beef.
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公开(公告)号：US11363832B2
公开(公告)日：2022-06-21
申请号：US16620784
申请日：2018-06-27
Inventor： Min Zhang , Yanjun An , Zhongqin Li , Sifu Yi , Lihua Hou , Wuxiong Yang
Abstract: A method for preparing Cordyceps militaris nano-composite powder with protein-polysaccharide complex coacervation stability. The method includes sorting, drying, crushing suspending Cordyceps militaris ultrafine powder, emulsifying primarily, re-emulsifying, adjusting pH value and conducting spray drying. The emulsion stability after primary emulsification is not high, so re-emulsification technology is increased, and lactalbumin with higher emulsifying property and higher nutritional value are adopted as enhanced emulsifier, thus enhancing stability of an emulsifying system. The network envelopment stability of polysaccharide colloidal xanthan gum or kudzu powder is used to consolidate the stability of the emulsifying system, and a Pickering emulsifying system with multilayer of solid particle stability is constructed. The system has high stability and can effectively and organically combine fully pulverized components of Cordyceps militaris into microcapsule composite powder, and the powder has good dispersity and has higher degree of homogenization after being dissolved in the water.
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3.发明授权公开(公告)号：US12109509B2
公开(公告)日：2024-10-08
申请号：US17419718
申请日：2019-12-06
Applicant: JIANGNAN UNIVERSITY
Inventor： Min Zhang , Hao Shi , Sifu Yi , Xiaoling Guo , Lihua Hou , Wuxiong Yang
CPC classification number: B01D11/0265 , A01G18/70 , A23L31/00 , C08B37/00
Abstract: Disclosed is an ultrasonic composite acidic water extraction method for a Cordyceps polysaccharide and cordycepin in Cordyceps militaris, which falls within the technical field of food processing. The method comprises: picking, washing, drying, pulverizing and degreasing Cordyceps militaris fruiting bodies to obtain a Cordyceps militaris dry powder; then immersing same in a prepared diluted hydrochloric acid solution to perform three cycles of ultra-low temperature freezing and microwave defrosting, and at the same time using low-frequency ultrasonic waves to carry out assisted stirring and extraction; then subjecting an extract to evaporation and concentration treatments; and finally, performing freeze-drying on the extract to collect a dry powder of a water extraction product. The amount of an additive used in the method meets domestic and foreign usage requirements of food additives, and the operation is simple, practical and uses a combination of chemical and physical methods, thereby saving time and being highly efficient.
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公开(公告)号：US12144363B2
公开(公告)日：2024-11-19
申请号：US17426104
申请日：2019-12-06
Applicant: JIANGNAN UNIVERSITY
Inventor： Min Zhang , Yanyan Lao , Wuxiong Yang , Sifu Yi , Lihua Hou , Xiaoling Guo
IPC: A23L2/84
Abstract: The present application belongs to the technical field of research and development of fermented beverages, and a method for preparing Cordyceps militaris ferment by two-stage fermentation and complex enzymatic hydrolysis is provided. The present application involves preparation of a Cordyceps militaris powder and a Cordyceps militaris slurry, preparation of a Cordyceps militaris fermentation substrate, lactic acid bacteria fermentation in combination with complex enzymatic hydrolysis, and yeast fermentation, followed by centrifugation, filtration, formulation, sterilization, and filling to obtain a product. By employing lactic acid bacteria fermentation in combination with complex enzymatic hydrolysis, and secondary fermentation by yeast, the present application can quickly finish a whole fermentation process in 2 to 3 days.
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公开(公告)号：US11612169B2
公开(公告)日：2023-03-28
申请号：US17425948
申请日：2019-12-06
Applicant: JIANGNAN UNIVERSITY , YANGZHOU YECHUN FOOD PRODUCTION AND DISTRIBUTION INCORPORATED COMPANY
Inventor： Min Zhang , Yanan Sun , Baosong Bai , Haixiang Wang , Xianglian Wang
Abstract: A preparation method for a water-retaining nanoagent and applications thereof in a quick-frozen crustacean shrimp product, related to the technical field of food processing. The formula of the present invention comprises inulin, xylitol, carboxymethyl chitosan, pullulan, sodium tripolyphosphate, sodium chloride, and sodium alginate. The powder raw materials are mixed evenly with water and then go through a homogenizer, a colloid mill, and an ultrasound treatment to produce the water-retaining nanoagent. The method of the present invention also relates to applications of the freeze-proof water-retaining agent in freezing a crustacean aquatic product.
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Patent Agency Ranking
公开(公告)号：US11464253B2
公开(公告)日：2022-10-11
申请号：US17422206
申请日：2019-12-06
Inventor： Min Zhang , Chunyan Feng , Bin Wang
Abstract: A single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers, the method comprising: first washing white kidney beans, soaking in cold water for 12 h, and then peeling; boiling for 40 min to soften the white kidney beans; then mixing a beaten paste thereof with white sugar and simmering slowly over a low heat until the bean paste is viscous; allowing the bean paste to cool to room temperature and then adding butter, fine granulated sugar, and whipped cream, and beating; and finally adding different amounts and different sizes of crushed rose flowers having undergone surface oil treatment.
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公开(公告)号：US10966435B2
公开(公告)日：2021-04-06
申请号：US15936541
申请日：2018-03-27
Applicant: Jiangnan University
Inventor： Min Zhang , Lei Feng , Zhimei Guo , Chunquan Liu
IPC: A23B7/148 , A23B7/05 , F25D31/00 , B65B25/04 , A23B7/04 , F25D17/04 , F25D29/00 , A23B7/152 , B65B63/08
Abstract: A system for controlling low temperature injury of cold-sensitive fruit vegetables by combining intelligent pre-cooling and segmented controlled atmosphere storage includes a sensor detection module, a data collection module, a wireless communications module, a terminal, and a control system, where the sensor detection module detects carbon dioxide, ethylene, and the temperature and the humidity within a fresh keeping chamber, then data is collected by using the data collection module connected to the sensor detection module, and then varying data is transmitted to the terminal by using the wireless communications module connected to the data collection module; the sensor detection module is connected to the control system; and after the terminal reads data detected by a sensor, an environment parameter is controlled by using the control system.
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公开(公告)号：US10798964B2
公开(公告)日：2020-10-13
申请号：US15673897
申请日：2017-08-10
Inventor： Min Zhang , Zhenbin Liu , Chaohui Yang
Abstract: A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.
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公开(公告)号：US20180049464A1
公开(公告)日：2018-02-22
申请号：US15673897
申请日：2017-08-10
Inventor： Min Zhang , Zhenbin Liu , Chaohui Yang
CPC classification number: A23P20/20 , A23L5/15 , A23P2020/253 , A23V2002/00 , B33Y10/00 , B33Y40/00 , B33Y70/00 , B33Y80/00
Abstract: A method for improving the moldability and 3D precision printing performance of a high-fiber dough system by adding functional carbohydrate, and belongs to the technical field of fruit-vegetable food processing. The method includes preparation of aged flour, beating and concentrating of old stalks of asparagus, beating of butter, adding functional carbohydrate to mix materials, 3D printing and the like. Baked aged flour, concentrated asparagus pulp made from the old stalks of asparagus, the butter and the functional carbohydrate are uniformly mixed, and then printed by means of a 3D printer. With carbohydrate being a major ingredient, the 3D printing materials provided contain rich dietary fibers, and can serve as basic food to provide energy for people. The precision of a printed object can be greatly improved by adjusting different printing parameters such as a nozzle diameter, a printing distance and a printing temperature.
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公开(公告)号：US20170099865A1
公开(公告)日：2017-04-13
申请号：US15089763
申请日：2016-04-04
Applicant: Jiangnan University , Guangdong Jiahao Food Company Ltd. , Nanjing Jianggao Drying Equipment Company Ltd.
Inventor： Min Zhang , Ling Kong , Yaping Liu , Weiming Zhang
IPC: A23L27/21 , A23L29/231 , A23L15/00 , A23L27/24
CPC classification number: A23L27/21 , A23J1/08 , A23L15/00 , A23L23/00 , A23L27/215 , A23L27/24 , A23L27/50 , A23L29/231 , A23V2002/00
Abstract: A method for enhancing sauce flavor including steps of: collection, dilution, denaturation, enzymolysis, enzyme deactivation, centrifugation, secondary enzymolysis, deodorization, Maillard reaction, seasoning, dosing and flexible sterilization of a raw material, salted duck egg white. The by-product, salted duck egg white, not fully used in the food processing industry is recycled as a raw material, which not only saves the cost but also can protect the environment. Hydrolyzed animal protein is obtained through double-enzyme fractional hydrolysis. The degree of hydrolysis is high. The obtained hydrolyzed protein contains no trichloropropanol and is relatively safe, and flavourzyme decomposes bitter peptide, to make the hydrolysate not taste bitter. Some yeast, cooking wine and essence with unique flavor are chosen. Each ingredient is in a reasonable proportion, and the obtained product is delicious and of mellow flavor.
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