Jiangnan University

Ren Wang

Zhengyu Jin

Xing Zhou

Jinpeng Wang

Jianwei Zhao

Aiquan Jiao

Tingting Meng

Hao Zhang

Li Wang

Xueming Xu

Jie Long

Yongfu Li

Zhengxing Chen

Yudan Jin

Haibo Li

Tao Wang

Feng Shi

Qing Chang

Wei Feng

Xin Cheng

Yanan Li

Wanglu Bao

Xiaohu Luo

Juan Li

A method for extending shelf life of germ remained rice includes evenly spreading the germ remained rice on a sheet tray, and moderately moistening the germ remained rice, packing the germ remained rice moistened, and irradiating the germ remained rice with an electron beam.

Method for extending shelf life of germ remained rice by moderate moistening and electron beam irradiation

A method for preparing V-type granular porous starch includes the following steps: mixing starch and an ethanol aqueous solution in a temperature of 100-150° C. to yield V-type granular starch; and adding a mixed enzyme including alpha-amylase and amyloglucosidase to a mixture of the V-type granular starch and the ethanol aqueous solution, to enzymatically hydrolyze the V-type granular starch to yield V-type granular porous starch.

Method for preparing V-type granular porous starch

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&#xb0; C., a second area having a temperature of between 95 and 120&#xb0; C., and a third area having a temperature of 60&#xb0; 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.

Method for producing cold-water-soluble starch comprising V-type crystals

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.

Instant whole wheat crisps and preparation method thereof

The invention discloses a method for improving the cooking and eating quality of brown rice by using Lactic acid bacteria fermentation, which belongs to the technical field of food processing. The method comprises the steps of mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling up the container, and sealing the container and performing fermentation. The invention is very simple and easy to operate, and has very low energy consumption. It is suitable to be up scaled for industrial production and will significantly promote brown rice to become a staple food.

Method for improving the cooking quality of brown rice by lactic acid bacteria fermentation

Growing community of inventors

Wuxi, China

Ren Wang