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.

Daming Fan

Hao Zhang

Gang Wang

Jianxin Zhao

Bowen Yan

Fengwei Tian

Huayu Yang

Qiuxiang Zhang

Xiaoming Liu

Wenhua Gao

Qixiao Zhai

Jianlian Huang

Zilong Zhao

Hongwei Cao

Yuanda Song

Jiangping Chen

Xuepeng Li

Yejun Wu

Huizhang Lian

Yuhao Zhang

Nana Zhang

Zhongliang Hu

Wenguo Zhou

Wenhai Zhang

Xidong Jiao

Weijian Ye

Dengying Lei

Qingmiao Zhang

Tenghui Yu

Siyi Fang

Bowen Wang

Chao Chen

Kai Wang

Dongna Ruan

Liming Jin

Min Guo

Feifei Chi

Wenli Huang

Wei Chen

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

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

An anti-oxidativeCCFM1107 can relieve chronic alcoholic liver injury, andCCFM1107 can be used in preparing dairy products as starter culture. The dairy products of this invention include milk, milk powder, milk capsules or fermented milk containingCCFM1107. It has strong abilities of anti-oxidation, scavenging diphenyl picrylhydrazyl (DPPH) radical and hydroxyl radical, inhibiting lipid peroxidation, tolerating cholate, chlorine sodium and pH, and can improve liver function and antioxidative index, lower serum endotoxin level and regulate intestinal flora distribution, thus effectively relieving alcoholic liver injury of mice.

[object Object]

The invention provides a novel strain of cadmium-removingbacterium, CCFM8610, which has a good tolerance to acidic environments.CCFM8610 has a good tolerance to cadmium-containing medium and can effectively bind cadmium in vitro. Animal studies have shown that it can effectively reduce tissue cadmium accumulation and facilitate fecal cadmium excretion.CCFM8610 has a great potential to be used as an active ingredient in cadmium-removing pharmaceutical drugs and fermented foods.

TheCCFM8661 is tolerant to acid and lead ions in vitro which can tolerate lead ions solution with the initial concentration of 150 mg/L, and has a strong capability of binding lead ions, which can reduce the lead level in mice blood, liver, kidney and stomach, significantly improve antioxidant indicators and alleviate pathological symptoms of lead exposed mice.

Protective effects and application of a lactobacillus plantarum on the alleviation of lead toxicity

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Wuxi, China

Daming Fan