Xin Cheng

Title: Innovations in Food Processing: The Contributions of Xin Cheng

Introduction

Xin Cheng is an innovative inventor based in Wuxi, China. He has made significant contributions to the field of food processing, particularly in improving the cooking quality of brown rice. His work focuses on utilizing lactic acid bacteria fermentation to enhance the culinary properties of this staple food.

Latest Patents

Xin Cheng holds a patent for a method titled "Method for improving the cooking quality of brown rice by lactic acid bacteria fermentation." This invention discloses a straightforward approach to enhance the cooking and eating quality of brown rice. The method involves mixing activated lactic acid bacteria with water and brown rice, loading the mixture into a one-way outgassing container, removing excess air or filling the container, sealing it, and performing fermentation. This process is not only simple and easy to operate but also boasts very low energy consumption. It is suitable for industrial production, promoting brown rice as a staple food.

Career Highlights

Xin Cheng is affiliated with Jiangnan University, where he continues to advance research in food processing technologies. His innovative methods have the potential to transform how brown rice is prepared and consumed, making it more accessible and appealing to a broader audience.

Collaborations

Xin Cheng collaborates with notable colleagues, including Yongfu Li and Feng Shi, who contribute to his research endeavors. Their combined expertise enhances the development and application of innovative food processing techniques.

Conclusion

Xin Cheng's work exemplifies the intersection of innovation and food science. His patented method for improving brown rice cooking quality showcases the potential of lactic acid bacteria fermentation in food processing. This innovation not only simplifies the cooking process but also promotes healthier eating habits.