公开(公告)号：US11802167B2

公开(公告)日：2023-10-31

申请号：US17097008

申请日：2020-11-13

Applicant: Jiangnan University

Inventor： Xing Zhou ,  Tingting Meng ,  Zhengyu Jin ,  Ren Wang ,  Jianwei Zhao ,  Jinpeng Wang ,  Aiquan Jiao ,  Xueming Xu

IPC: C08B30/14 ,  C08B30/10 ,  C08B30/06 ,  C08B30/08 ,  C08L3/02

CPC classification number: C08B30/14 ,  C08B30/06 ,  C08B30/08 ,  C08B30/10 ,  C08L3/02

Abstract: A method for producing a cold-water-soluble starch. The method includes: 1) adding a starch and 3-45 wt. % of an ethanol aqueous solution to a container, and stirring a mixture of the starch and the ethanol aqueous solution in the container, thus yielding a starch-ethanol-water; 2) introducing the starch-ethanol-water to an extruder and producing a noodle extrudate, where the extruder comprises 3 continuous temperature control areas: a first area having a temperature of 50° C., a second area having a temperature of between 95 and 120° C., and a third area having a temperature of 60° C.; a rotation speed of the extruder is 70-150 rpm; and the noodle extrudate has a diameter of 0.2-0.5 cm; 3) pressing and roll slitting the noodle extrudate, thus yielding a plurality of slices; and 4) drying the plurality of slices in a microwave vacuum oven, cooling, and pulverizing the plurality of slices.

公开(公告)号：US11291223B2

公开(公告)日：2022-04-05

申请号：US16537628

申请日：2019-08-12

Applicant: Jiangnan University

Inventor： Xing Zhou ,  Wanglu Bao ,  Zhengyu Jin ,  Jianwei Zhao ,  Jinpeng Wang ,  Tingting Meng ,  Ren Wang

IPC: A23L7/126 ,  A23L7/139 ,  A23P30/20 ,  A21D13/02 ,  A23L5/30 ,  A23L3/54

Abstract: A method of preparing the instant whole wheat crisps includes: using whole wheat grains as raw materials, fully soaking the whole wheat grains to make the whole wheat grains absorb water until saturating, and then performing cooking, extruding, sheeting, and microwave vacuum drying to obtain the instant whole wheat crisps. In the present disclosure, no artificial additive is added in the processing process, and the wheat grains are extruded and dried at a low temperature, which conforms to the current trend of “clean label” foods. Moreover, the whole wheat grains are processed into crisps, which are unadulterated whole wheat foods and conforms to the current trend of whole grains.

公开(公告)号：US12127564B2

公开(公告)日：2024-10-29

申请号：US18641553

申请日：2024-04-22

Applicant: Jiangnan University

Inventor： Long Chen ,  Yuanhui Chen ,  Zhengyu Jin ,  Yaoqi Tian ,  Ming Miao ,  Jianwei Zhao

IPC: A21D2/26 ,  A21D2/30 ,  A21D6/00 ,  A21D8/04

CPC classification number: A21D8/042 ,  A21D2/261 ,  A21D2/30 ,  A21D6/003

Abstract: Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

公开(公告)号：US20250099936A1

公开(公告)日：2025-03-27

申请号：US18973636

申请日：2024-12-09

Applicant: Jiangnan University

Inventor： Long CHEN ,  Jiaqi Zhong ,  Hao Cheng ,  Kuang He ,  Ziqiang Lin ,  Zhengyu Jin ,  Yun Wang ,  Liyi Chen ,  Huichang Zhong ,  Yaoqi Tian ,  Jianwei Zhao ,  Xing Zhou ,  Jie Long ,  Chao Qiu ,  Yidong Zou ,  Guangxiong Chen

IPC: B01F23/41 ,  G01N21/80

Abstract: Disclosed are emulsion gel with both a freshness indication and a low migration rate, and a preparation method therefor. Lipase and organic acid are used and subjected to hydrophobic modification of anthocyanins to obtain acylated anthocyanins, the acylated anthocyanins and oil-phase gel are then dissolved in vegetable oil to form an oil phase, while a sodium alginate aqueous solution is used as a water phase, the oil phase and the water phase are mixed and subjected to high-speed shearing, and calcium carbonate and glucono-δ-lactone are finally added for high-speed shearing to form emulsion gel. The emulsion gel prepared in the present disclosure has both a freshness indication and a low migration rate, and the preparation method of the present disclosure is simple, green, pollution-free and low energy consumption.