公开(公告)号：US20190261661A1

公开(公告)日：2019-08-29

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

IPC: A23L7/196 ,  A23L27/20

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.

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.

公开(公告)号：US20240260589A1

公开(公告)日：2024-08-08

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

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：US20240174770A1

公开(公告)日：2024-05-30

申请号：US18525796

申请日：2023-11-30

Applicant: Jiangnan University

Inventor： Xing ZHOU ,  Xiaoli LIANG ,  Zhengyu JIN ,  Ren WANG ,  Zhengjun XIE ,  Jianwei ZHAO ,  Jie LONG ,  Long CHEN ,  Chao QIU

IPC: C08B30/12 ,  A23L29/30

CPC classification number: C08B30/12 ,  A23L29/30

Abstract: A method for preparing V-type porous starch includes: mixing starch and a first ethanol solution in a reaction kettle, adding concentrated hydrochloric acid to the reaction kettle for acidity regulation, and controlling a temperature of a reaction system in the reaction kettle at 80-150° C.; cooling the reaction kettle, and adding a sodium hydroxide solution to the reaction system in the reaction kettle, until a pH of a mixture in the reaction kettle is neutral, to yield a starch solution; and centrifuging the starch solution, washing a collected precipitate with a second ethanol solution, leaching, drying, cooling, and pulverizing, to yield V-type porous starch.

公开(公告)号：US20210269556A1

公开(公告)日：2021-09-02

申请号：US17325270

申请日：2021-05-20

Applicant: Jiangnan University

Inventor： Yaoqi TIAN ,  Xiaoxue LU ,  Jinling ZHAN ,  Rongrong MA ,  Ranran CHANG ,  Long CHEN ,  Zhengyu JIN

IPC: C08B31/00

Abstract: The disclosure discloses a preparation method of slowly digestible starch, and belongs to the technical field of starch modification. In the disclosure, ordinary rice starch and corn starch are used as raw materials, and the starch is fully de-clustered through dry-heat amorphization treatment, instead of traditional hydrothermal gelatinization; then ultrasonic treatment is used to induce complexation of amino acids and starch milk to form VI-type crystal; and finally through an extrusion technology, the VI-type crystal is transformed into VII-type crystal, and the content of the slowly digestible starch is significantly increased to 55%-60%. The disclosure is highly efficient, simple and environmentally friendly, and the prepared product can be used as a drug sustained-release carrier or a low-glycemic index food ingredient, and has important practical value for the regulation of chronic diseases such as diabetes and cardiovascular diseases.

公开(公告)号：US20240060062A1

公开(公告)日：2024-02-22

申请号：US18489954

申请日：2023-10-19

Applicant: Jiangnan University

Inventor： Jie LONG ,  Ziying YE ,  Zhengyu JIN ,  Cheng Lu ,  Xingfei Li ,  Yaoqi TIAN ,  Yuxiang BAI ,  Xing ZHOU ,  Chao QIU ,  Long CHEN ,  Zhengjun XIE

IPC: C12N9/38 ,  C12N15/63

CPC classification number: C12N9/2468 ,  C12N15/63 ,  C12Y302/01081

Abstract: Disclosed are an agarase mutant with improved thermal stability and application thereof, belonging to the fields of genetic engineering technology and enzyme engineering. The present disclosure provides an agarase mutant, which is obtained by mutating the amino acid at the 86th site, the 373rd site, the 374th site, the 496th site, the 507th site, or the 747th site of agarase with an amino acid sequence as shown in SEQ ID NO.1. The agarase mutant provided by the present disclosure improves the thermal stability and the hydrolytic activity of the agarase. Compared with the wild type enzyme, the mutant enzyme shows excellent heat resistance and can be industrially used at a relatively high temperature, so that the utilization rate of agar raw materials and the yield of oligosaccharides from agar are improved, and the mutant enzyme has a good industrial application prospect.