The patent badge is an abbreviated version of the USPTO patent document. The patent badge does contain a link to the full patent document.
The patent badge is an abbreviated version of the USPTO patent document. The patent badge covers the following: Patent number, Date patent was issued, Date patent was filed, Title of the patent, Applicant, Inventor, Assignee, Attorney firm, Primary examiner, Assistant examiner, CPCs, and Abstract. The patent badge does contain a link to the full patent document (in Adobe Acrobat format, aka pdf). To download or print any patent click here.
Patent No.:
Date of Patent:
Dec. 29, 2020
Filed:
Feb. 08, 2018
Yongfu LI, Wuxi, CN;
Xin Cheng, Wuxi, CN;
Feng Shi, Wuxi, CN;
LI Wang, Wuxi, CN;
Zhengxing Chen, Wuxi, CN;
Yanan LI, Wuxi, CN;
Ren Wang, Wuxi, CN;
Xiaohu Luo, Wuxi, CN;
Juan LI, Wuxi, CN;
Yongfu Li, Wuxi, CN;
Xin Cheng, Wuxi, CN;
Feng Shi, Wuxi, CN;
Li Wang, Wuxi, CN;
Zhengxing Chen, Wuxi, CN;
Yanan Li, Wuxi, CN;
Ren Wang, Wuxi, CN;
Xiaohu Luo, Wuxi, CN;
Juan Li, Wuxi, CN;
Jiangnan University, Wuxi, CN;
Abstract
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.