Jiangnan University

Wuxi Huashunminsheng Food Co. Ltd.

Anjoy Foods Group Co., Ltd.

Hubei Anjoy Food Co. Ltd.

Nanjing Xianou Instruments Manufacture Co., Ltd

Sichuan Anjoy Food Co. Ltd.

Henan Anjoy Food Co. Ltd.

Bowen Yan

Hao Zhang

Jianxin Zhao

Gang Wang

Daming Fan

Huayu Yang

Jianlian Huang

Wenhua Gao

Hongwei Cao

Yejun Wu

Huizhang Lian

Zilong Zhao

Wei Chen

Kai Wang

Jiangping Chen

Xuepeng Li

Wenhai Zhang

Jinbiao Fei

Weijian Ye

Qingmiao Zhang

Liming Jin

Ke Pang

Tenghui Yu

Yuhao Zhang

Darning Fan

Dongna Ruan

Chao Chen

Wenguo Zhou

Yin Zhang

Xidong Jiao

Dengying Lei

Bowen Wang

Siyi Fang

Nana Zhang

Xiuxiu Li

Zhongliang Hu

The present disclosure discloses a method for reducing the fructan content in food made of rice and flour using microwave heating and belongs to the technical field of food processing. Fermented products made of rice and flour are prepared using microwave heating and fructan in the products can be effectively degraded. Compared with traditional steaming, the method can remarkably reduce the fructan content in the fermented food, effectively alleviate the bowel stress sensitivity to the fermented rice and flour food by patients with irritable bowel syndrome (IBS), meet the daily dietary requirements of special crowds, has the advantages of simple process, green processing and environmental protection, and is suitable for large-scale industrial production.

Method for reducing fructan content in food made of rice and flour using microwave heating

The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e. holding the temperature of the surimi products for a period of time by adjusting the microwave power level at a specified temperature range, can effectively improve the gel strength of the surimi and comply with the new trend of applying microwave heating to surimi products.

Microwave and conduction combined heating method for improving gel strength of surimi products

The disclosure discloses a microwave processing equipment for continuous flow liquids, and belongs to the technical field of microwave processing. The microwave processing equipment includes a feed preheating section, a microwave heating section and a cooling section. The microwave heating section includes a microwave generation system, a waveguide system, tuners, and a microwave absorption cavity. The waveguide system includes at least two waveguides. Each waveguide is installed at the microwave feed port formed in the outer wall of the microwave absorption cavity according to a predetermined angle greater than or equal to 15&#xb0; and less than 90&#xb0;.

Microwave processing equipment for continuous flow liquids

The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 2034, the loss factor of 6.39.0, the moisture content of 4555% and the water activity of 0.9200.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.

Microwave processing method for food made of flour and rice fermented with sourdough

Disclosed are 3D printing equipment, a system, and a method for food design and production. The 3D printing equipment has a bipolar microwave heating antenna for focusing heating on a material in an extrusion nozzle. The extrusion nozzle is between the anode antenna and the cathode antenna of the bipolar microwave heating antenna. The anode antenna and the cathode antenna limit a microwave electric field between them, thereby implementing focused heating on the material.

Microwave-coupled 3D printing system and equipment for food design and production

The disclosure relates to a three-dimensional printer coupled with microwave and a printing method applied for food design. A microwave heating probe embedded in the inner wall of a barrel releases microwaves at the front end, and in combination with the setting of a vertical distance between the front end of the microwave heating probe and an extrusion nozzle, the effect of instant curing of an extruded material is realized. A cooling device is disposed so as to ensure that a material to be printed in the barrel is not cured by microwave heating before the material to be printed enters the extrusion nozzle.

Three-dimensional printer coupled with microwave and printing method applied for food design

Growing community of inventors

Wuxi, China

Bowen Yan