Yanan Li

Title: Yanan Li - Innovator in Food Processing Technology

Introduction

Yanan Li is a notable inventor based in Wuxi, China. She has made significant contributions to the field of food processing, particularly in improving the quality of brown rice. Her innovative approach utilizes lactic acid bacteria fermentation to enhance the cooking and eating quality of this staple food.

Latest Patents

Yanan Li 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 method that involves mixing activated lactic acid bacteria with water and brown rice. The mixture is then placed in a one-way outgassing container, where excess air is removed or the container is filled, sealed, and allowed to ferment. This method is not only simple and easy to operate but also boasts very low energy consumption. It is suitable for industrial production, which could significantly promote brown rice as a staple food.

Career Highlights

Yanan Li is affiliated with Jiangnan University, where she continues to advance her research in food processing technologies. Her work has the potential to impact the food industry positively, making healthier options more accessible to consumers.

Collaborations

Yanan Li collaborates with esteemed colleagues, including Yongfu Li and Xin Cheng, who contribute to her research endeavors.

Conclusion

Yanan Li's innovative methods in food processing exemplify the potential of scientific research to improve everyday food products. Her contributions are paving the way for healthier eating habits and sustainable food production practices.