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公开(公告)号：US11140914B2
公开(公告)日：2021-10-12
申请号：US16385251
申请日：2019-04-16
Applicant: Jiangnan University
Inventor： Yaoqi Tian , Rongrong Ma , Jinling Zhan , Bing Hu , Zhengyu Jin , Canxin Cai , Long Chen
Abstract: The present disclosure discloses a production method of normal-temperature instant cooked rice and belongs to the technical field of food processing. The method of the present disclosure comprises the main steps of rice washing and soaking, flavor blending, sub-packaging, cooking, sterile vacuum sealing, cooling and crystallization and normal-temperature storage, wherein an aqueous solution containing flavor substances is adopted to perform flavor blending, and a fast cooling mode is adopted to perform cooling and crystallization. The normal-temperature instant cooked rice obtained through the production method provided in the present disclosure can keep the original flavor after being stored for 90 days.
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公开(公告)号：US20170183422A1
公开(公告)日：2017-06-29
申请号：US15314861
申请日：2015-08-04
Applicant: Jiangnan University
Inventor： Yaoqi Tian , Canxin Cai , Benxi Wei , Zhengyu Jin , Jinpeng Wang , Xueming Xu , Na Yang , Xiuting Hu
CPC classification number: C08B31/006 , C08B31/00 , C09K11/06 , C09K2211/145
Abstract: The present disclosure discloses a fluorescent starch nanocrystal and a preparation method and application thereof. Mainly based on the character that starch nanocrystal has an active hydroxyl group on the surface, the present disclosure introduces fluorescein isothiocyanate into the surface of the starch nanocrystal in the form of stable covalent bonds through a two-step chemical modification method: silane coupling and electrophilic addition of fluorescein, so as to prepare the starch nanocrystal with fluorescent properties. The preparation process of the present disclosure is simple and easy to operate, uses cheap and readily available raw materials, involves low cost, and allows the non-fluorescent starch nanocrystal to produce significant fluorescent properties without affecting the properties of the starch nanocrystal itself, thereby expanding the application of starch. Moreover, the fluorescent starch nanocrystal thus obtained has significant fluorescent properties, good biocompatibility and biodegradability, has application prospects in the fields of biosensor preparation, bioimaging marking and fluorescent analysis and detection, and can be further prepared into a novel nano-fluorescent probe with organic nano-particles as the matrix.
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3.发明授权公开(公告)号：US11297855B2
公开(公告)日：2022-04-12
申请号：US16542740
申请日：2019-08-16
Applicant: Jiangnan University
Inventor： Yaoqi Tian , Canxin Cai , Jinling Zhan , Zhengjun Xie , Zhengyu Jin , Lizhong Qiu
Abstract: The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency.
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公开(公告)号：US10246523B2
公开(公告)日：2019-04-02
申请号：US15314861
申请日：2015-08-04
Applicant: Jiangnan University
Inventor： Yaoqi Tian , Canxin Cai , Benxi Wei , Zhengyu Jin , Jinpeng Wang , Xueming Xu , Na Yang , Xiuting Hu
Abstract: The present disclosure discloses a fluorescent starch nanocrystal and a preparation method and application thereof. Mainly based on the character that starch nanocrystal has an active hydroxyl group on the surface, the present disclosure introduces fluorescein isothiocyanate into the surface of the starch nanocrystal in the form of stable covalent bonds through a two-step chemical modification method: silane coupling and electrophilic addition of fluorescein, so as to prepare the starch nanocrystal with fluorescent properties. The preparation process of the present disclosure is simple and easy to operate, uses cheap and readily available raw materials, involves low cost, and allows the non-fluorescent starch nanocrystal to produce significant fluorescent properties without affecting the properties of the starch nanocrystal itself, thereby expanding the application of starch. Moreover, the fluorescent starch nanocrystal thus obtained has significant fluorescent properties, good biocompatibility and biodegradability, has application prospects in the fields of biosensor preparation, bioimaging marking and fluorescent analysis and detection, and can be further prepared into a novel nano-fluorescent probe with organic nano-particles as the matrix.
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