Patents by Inventor Chuanzhu LENG
Chuanzhu LENG has filed for patents to protect the following inventions. This listing includes patent applications that are pending as well as patents that have already been granted by the United States Patent and Trademark Office (USPTO).
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Patent number: 11982662Abstract: The present disclosure discloses a marker for screening and distinguishing NFC apple juice based on non-targeted metabolomics and use thereof, relating to the technical field of distinguishing of juice. The marker for distinguishing NFC apple juice disclosed in the present disclosure is selected from the following molecules: gallocatechin, catechin, taxifolin, p-hydroxybenzaldehyde, 5-methoxysalicylic acid, azelaic acid, caffeic acid, chlorogenic acid, epicatechin, eriodictyol, ferulic acid, isoquercitrin, naringenin, n-fructosyl isoleucine, p-coumaraldehyde, p-coumaric acid, phloretin, phlorizin, procyanidin B1, quercetin-3-O-galactoside and rutin. The above markers may be used for distinguishing the NFC apple juice and the FC apple juice, and have relatively high accuracy.Type: GrantFiled: March 25, 2021Date of Patent: May 14, 2024Inventors: Zhenzhen Xu, Lei Xu, Jiming Zhang, Chuanzhu Leng, Xue Wang, Kewen Wang, Gang Xin, Xinfei Song
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Publication number: 20220187267Abstract: The present disclosure discloses a marker for screening and distinguishing NFC apple juice based on non-targeted metabolomics and use thereof, relating to the technical field of distinguishing of juice. The marker for distinguishing NFC apple juice disclosed in the present disclosure is selected from the following molecules: gallocatechin, catechin, taxifolin, p-hydroxybenzaldehyde, 5-methoxysalicylic acid, azelaic acid, caffeic acid, chlorogenic acid, epicatechin, eriodictyol, ferulic acid, isoquercitrin, naringenin, n-fructosyl isoleucine, p-coumaraldehyde, p-coumaric acid, phloretin, phlorizin, procyanidin B1, quercetin-3-O-galactoside and rutin. The above markers may be used for distinguishing the NFC apple juice and the FC apple juice, and have relatively high accuracy.Type: ApplicationFiled: March 25, 2021Publication date: June 16, 2022Applicants: INSTITUTE OF QUALITY STANDARD AND TESTING TECHNOLOGY FOR AGRO PRODUCTS OF CAAS, SDIC ZHONGLU FRUIT JUICE CO., LTD.Inventors: Zhenzhen XU, Lei XU, Jiming ZHANG, Chuanzhu LENG, Xue WANG, Kewen WANG, Gang XIN, Xinfei SONG
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Patent number: 11297864Abstract: The present invention relates to an apple enzyme for efficient reconstruction of an intestinal microecology and a processing technology, which comprises the following steps: (1) pretreating raw materials; (2) pulping; (3) detoxifying patulin: firstly biologically detoxifying the pulp: inoculating inoculating plant Lactobacillus (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., stirring, and detoxifying for 20-24 h; and then repeatedly absorbing and filtering with a carboxylation nano multiwall carbon-neutral aluminum oxide filter screen for three times; and (4) carrying out the division intensified and dynamic fermentation. For the problems of the apple enzymes such as low fermentation efficiency and long time, the division decompression dynamic intensified fermentation method of substrates is used, so that the high-speed and high-efficient fermentation of the apple can be realized, and the fermentation time can be greatly shortened.Type: GrantFiled: October 16, 2020Date of Patent: April 12, 2022Inventors: Jiming Zhang, Chuanzhu Leng, Xihong Li, Gang Xin, Xinfei Song, Baoshuang Tian, Nan Jiang, Qingfei Cao, Rui Huang, Meijun Du, Qingshan Zhang, Xiangyang Zheng
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Patent number: 11297846Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.Type: GrantFiled: April 25, 2020Date of Patent: April 12, 2022Assignees: SDIC ZHONGLU FRUIT JUICE CO., LTD., RUSHAN ZHONGCHENG FRUIT JUICE BEVERAGE CO., LTD.Inventors: Jiming Zhang, Chuanzhu Leng, Gang Xin, Nan Jiang, Xinfei Song, Jing Jin, Xiangyang Zheng, Sixin Wang, Baoshuang Tian, Chongxiao Shao, Yanfang Pan, Xihong Li, Xiaotong Chen
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Patent number: 11259552Abstract: The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu2+, leading to rapid oxygen consumption to generate organic acid and CO2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.Type: GrantFiled: October 25, 2020Date of Patent: March 1, 2022Assignee: SHANXI SDIC ZHONGLU FRUIT JUICE CO., LTD.Inventors: Jiming Zhang, Chuanzhu Leng, Xihong Li, Gang Xin, Xinfei Song, Baoshuang Tian, Nan Jiang, Qingfei Cao, Rui Huang, Xiaotong Chen, Qingshan Zhang, Xiangyang Zheng
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Patent number: 11116230Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.Type: GrantFiled: April 25, 2020Date of Patent: September 14, 2021Inventors: Jiming Zhang, Chuanzhu Leng, Gang Xin, Nan Jiang, Xinfei Song, Jing Jin, Xiangyang Zheng, Sixin Wang, Baoshuang Tian, Chongxiao Shao, Meijun Du, Xihong Li, Xiaoyu Jia
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Publication number: 20210120852Abstract: The disclosure provides chips formed by slicing with an apple cell clean water jet scalpel and a processing technology. The processing technology comprises the following specific steps: harvesting fresh fruits, sorting, peeling, slicing, drying and packaging to obtain the apple crispy chip. According to the disclosure, the tangxin apple is peeled by adopting an ultrahigh pressure water jet flow cutting technology, cut into slices with a thickness of 5 mm and inoculated for 15 min in 30° C. and 30% Lactobacillus brevis fermentation broth. PPO is a terminal oxidase with Cu2+ as a prosthetic group, and Lactobacillus brevis and Lactobacillus plantarum are complexed with Cu2+, leading to rapid oxygen consumption to generate organic acid and CO2, quickly reduction of pH and creation of an approximate oxygen-free environment to effectively inhibit PPO activity while removing oxygen required in enzymatic browning, thereby effectively inhibiting browning.Type: ApplicationFiled: October 25, 2020Publication date: April 29, 2021Inventors: Jiming ZHANG, Chuanzhu LENG, Xihong LI, Gang XIN, Xinfei SONG, Baoshuang TIAN, Nan JIANG, Qingfei CAO, Rui HUANG, Xiaotong CHEN, Qingshan ZHANG, Xiangyang ZHENG
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Publication number: 20210120831Abstract: The present disclosure relates to a green color-protecting bacteriostatic crisp-preserving fresh-cut sweetheart apple and biological preservation technology. Two fermentation liquids of Xanthomonas campestris and Lactobacillus plantarum are separately fermented, and are removal of the bacterial species, and then mixed in the ratio of 1:1 to obtain a bacterial solution, the bacterial solution is diluted 20-30 times for use, and then calcium chloride with a final concentration of 1-5 wt % is added to the bacterial solution. The extracellular polysaccharide produced by the metabolism of xanthomonas in the fresh keeping agent in the present disclosure is a safe food additive, which has good film-forming, thickening, stabilizing and water-holding effects, and strong biological activity. Acidic substances produced by the metabolism of Lactobacillus plantarum have bacteriostatic effects. Besides, calcium is a common substance used to keep the fruits and vegetables crisp after harvest.Type: ApplicationFiled: October 16, 2020Publication date: April 29, 2021Inventors: Jiming ZHANG, Chuanzhu LENG, Xihong LI, Gang XIN, Xinfei SONG, Baoshuang TIAN, Nan JIANG, Qingfei CAO, Rui HUANG, Ziyun LIU, Qingshan ZHANG, Xiangyang ZHENG
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Publication number: 20210123002Abstract: The disclosure relates to an appetizing and summer heat relieving tangxin raw cider and a high-efficiency deep processing technology thereof. The high-efficiency deep processing technology comprises the following steps: (1) preparing raw pulp; (2) detoxifying patulin; (3) inoculating and precisely fermenting; (4) performing enzymolysis of residues; (5) clarifying and filtering; (6) ageing; and (7) canning after adsorbing and clarifying. According to the disclosure, aiming at a phenomenon that cider is muddy after being stored, it is solved by adsorption with a multi-stimuli responsive nano fiber modified resin. Exterior stimuli include change in environment temperature or acidity-basicity (pH value), light, electric field, magnetic field or specific molecules. In response to exterior stimuli, nano fiber may include physicochemical properties such as size, hydrophilicity and hydrophobicity, refractive index, transmittance, mechanical strength, color or conductivity.Type: ApplicationFiled: April 25, 2020Publication date: April 29, 2021Inventors: Jiming ZHANG, Chuanzhu LENG, Nan JIANG, Jiangchangmei LU, Sixin WANG, Baoshuang TIAN, Jiangming FAN, Meijun DU, Xihong LI, Luyin WANG, Yi ZHU, Chunhui HOU, Genlin GUO
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Publication number: 20210120858Abstract: The present invention relates to an apple enzyme for efficient reconstruction of an intestinal microecology and a processing technology, which comprises the following steps: (1) pretreating raw materials; (2) pulping; (3) detoxifying patulin: firstly biologically detoxifying the pulp: inoculating inoculating plant lactobacillus (ATCC 8014) into the pulp, adjusting the pH to 3-7 at the temperature of 20-30° C., stirring, and detoxifying for 20-24 h; and then repeatedly absorbing and filtering with a carboxylation nano multiwall carbon-neutral aluminum oxide filter screen for three times; and (4) carrying out the division intensified and dynamic fermentation. For the problems of the apple enzymes such as low fermentation efficiency and long time, the division decompression dynamic intensified fermentation method of substrates is used, so that the high-speed and high-efficient fermentation of the apple can be realized, and the fermentation time can be greatly shortened.Type: ApplicationFiled: October 16, 2020Publication date: April 29, 2021Inventors: Jiming ZHANG, Chuanzhu LENG, Xihong LI, Gang XIN, Xinfei SONG, Baoshuang TIAN, Nan JIANG, Qingfei CAO, Rui HUANG, Meijun DU, Qingshan ZHANG, Xiangyang ZHENG
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Publication number: 20210120832Abstract: The disclosure relates to a high-bioactivity black dry apple chip and a processing technology thereof. The processing process is as follows: fresh fruits?sorting?peeling?slicing?fermenting?drying?packaging?black dry apple chips. According to the disclosure, a high-temperature Bacillus subtilis fermentation broth atomization spray technology is adopted to atomize the processed apple slices under the condition of 60° C.-80° C., the cut apple slices are irradiated with 60 Coy rays at a dose of 4 kGy to promote carbonyl ammonia reaction so as to make apple slices generate burnt black. According to the disclosure, Bacillus subtilis antimicrobial peptide solution is sprayed so as to utilize its bacteriostatic function to avoid pathogen infection during shelf life.Type: ApplicationFiled: April 24, 2020Publication date: April 29, 2021Inventors: Jiming ZHANG, Chuanzhu LENG, Xinfei SONG, Jiangming FAN, Sixin WANG, Baoshuang TIAN, Xiaotong CHEN, Xihong LI, Luyin WANG, Yi ZHU, Meng WANG, Chunhui HOU, Genlin GUO
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Publication number: 20210022357Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.Type: ApplicationFiled: April 25, 2020Publication date: January 28, 2021Inventors: Jiming ZHANG, Chuanzhu LENG, Gang XIN, Nan JIANG, Xinfei SONG, Jing JIN, Xiangyang ZHENG, Sixin WANG, Baoshuang TIAN, Chongxiao SHAO, Meijun DU, Xihong LI, Xiaoyu JIA
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Publication number: 20210022358Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.Type: ApplicationFiled: April 25, 2020Publication date: January 28, 2021Inventors: Jiming ZHANG, Chuanzhu LENG, Gang XIN, Nan JIANG, Xinfei SONG, Jing JIN, Xiangyang ZHENG, Sixin WANG, Baoshuang TIAN, Chongxiao SHAO, Yanfang PAN, Xihong LI, Xiaotong CHEN
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Patent number: 10231475Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C.; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product.Type: GrantFiled: July 22, 2016Date of Patent: March 19, 2019Assignee: SDIC Zhonglu Fruit Juice Co., Ltd.Inventors: Jiming Zhang, Sixin Wang, Chuanzhu Leng, Xinfei Song, Nan Jiang, Ying Wang, Ying Yu, Yajun Sun, Rui Huang, Qingshan Zhang, Yaxu Yang, Xihong Li
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Publication number: 20170112169Abstract: Disclosed is a method for processing Pachyrhizus juice concentrate with good taste and stable color value, with the steps as follows: (1) pretreatment of raw materials; (2) high-temperature enzymolysis: adding the high-temperature amylase for enzymolysis 30 min at 95° C.; (3) juicing; (4) pasteurization; (5) acidity adjustment; (6) enzymolysis: adding raw materials of glucoamylase 747 ml/T pectinase 50 ml/T, activated carbon 3 kg/T, bentonite 1 kg/T to the Pachyrhizus juice after acidity adjustment; (7) secondary pasteurization: cooling to 53° C. ; (8) filtration; filtering through 0.45 um twice; (9) acidity adjustment, concentrating and cardboard filtration to obtain the finished product.Type: ApplicationFiled: July 22, 2016Publication date: April 27, 2017Inventors: Jiming Zhang, Sixin Wang, Chuanzhu Leng, Xinfei Song, Nan Jiang, Ying Wang, Ying Yu, Yajun Sun, Rui Huang, Qingshan Zhang, Yaxu Yang, Xihong Li
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Patent number: 9204662Abstract: A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.Type: GrantFiled: June 12, 2012Date of Patent: December 8, 2015Assignees: SDIC ZHONGLU FRUIT JUICE CO., LTD.Inventors: Sixin Wang, Chuanzhu Leng, Xihong Li, Haitao Ye, Yajun Sun, Yage Xing, Weili Li, Ting Xue, Haidong Liu, Chongxiao Shao, Weiqi Yang, Jing Jin
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Publication number: 20120258200Abstract: A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.Type: ApplicationFiled: June 12, 2012Publication date: October 11, 2012Applicants: SDIC ZHONGLU FRUIT JUICE CO., LTD.Inventors: Sixin WANG, Chuanzhu LENG, Xihong LI, Haitao YE, Yajun SUN, Yage XING, Weili LI, Ting XUE, Haidong LIU, Chongxiao SHAO, Weiqi YANG, Jing JIN