Patents by Inventor Zhenmin Liu
Zhenmin Liu 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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Publication number: 20240089010Abstract: An on-chip adaptive optical receiver system, an optical chip, and a communication device are disclosed, which are applied to optical communication. The on-chip adaptive optical receiver system includes an antenna array configured for separating received spatial light to obtain a plurality of sub-light spots; an optical phased array configured for performing phase-shifting processing and beam combining processing on the sub-light spots to obtain combined light; and an optical receiving module configured for demultiplexing the combined light to obtain beacon light. The optical receiving module is further configured for detecting intensity information of the beacon light and generating a feedback signal according to the intensity information.Type: ApplicationFiled: June 28, 2021Publication date: March 14, 2024Inventors: Caiming Sun, Shupeng Deng, Weiwei Liu, Aidong Zhang, Xiaomin Nie, Zhenmin Chen, Hongjie Wang, Xinke Tang
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Patent number: 11923719Abstract: The present disclosure relates to the field of vehicle technology and provides an energy recovery control method, a system, and a vehicle. The method is applied in a vehicle, and the vehicle comprises a drive motor and a battery electrically connected to the drive motor; a first energy recovery torque curve with respect to the drive motor is pre-configured in the vehicle, and the first energy recovery torque curve is used to indicate a correspondence relationship between vehicle speed and energy recovery torque of the drive motor. The present disclosure performs reduction on a first energy recovery torque curve by means of utilizing a reduction ratio, allowing energy recovery in accordance with a relatively low torque strength when a usable charge power of the battery is unable to satisfy a preset power requirement corresponding to the first energy recovery torque curve.Type: GrantFiled: January 11, 2021Date of Patent: March 5, 2024Assignee: GREAT WALL MOTOR COMPANY LIMITEDInventors: Yinlei Wang, Tong Kang, Gengnan Zhang, Zhenmin Jiang, Baogang Wang, Xiu Liu
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Publication number: 20230383323Abstract: A strain of Paenibacillus sp. for fermenting wheat bran to synthesize an extracellular polysaccharide is disclosed. A weight-average molecular weight of the extracellular polysaccharide synthesized by the strain is 300,800 to 451,200 daltons, and the extracellular polysaccharide is an acidic heteropolysaccharide composed of glucuronic acid, glucose and fucose in a molar ratio of (1.55 to 1.60):1:(1.63 to 1.72); a backbone of the extracellular polysaccharide is composed of a 1,3-linked glucose residue, a 1,3-linked fucose residue, a 1,3,4-linked fucose residue and a 1,4-linked glucuronic acid residue, a branch point is located at a 0-4 position of the 1,3,4-linked fucose residue, and a branch chain is composed of terminally linked glucuronic acid residues, and the extracellular polysaccharide is composed of a repeating unit shown in Formula I. The extracellular polysaccharide has a certain immunomodulatory effect, and has a good application prospect in food, medicine and related fields.Type: ApplicationFiled: September 26, 2021Publication date: November 30, 2023Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Jin HAN, Zhenmin LIU, Zhengjun WU, Chengxiao GUO, Chunping YOU
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Patent number: 11712043Abstract: Disclosed are Aspergillus oryzae aged cheese and a preparation method thereof, wherein the preparation method of the Aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and Aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the Aspergillus oryzae spore powder is 0.001‰-0.008‰‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.Type: GrantFiled: July 2, 2014Date of Patent: August 1, 2023Assignee: BRIGHT DAIRY & FOOD CO., LTDInventors: Jianping Hou, Benheng Guo, Zhenmin Liu, Huaning Yu, Feng Hang, Xin Song, Haibo Mu, Qinbo Wang, Junwei Zhu
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Publication number: 20230167435Abstract: An autoinducer-2 (AI-2) molecular response-based starting element and an Escherichia coli (E. coli) dynamic regulation system and method constructed thereby are provided. A cell density-dependent starting element PJ23119-LsrR-PlsrA based on an AI-2 molecular response is constructed. The element can be used to self-induce the expression of dCpf1, and crRNAs of different target genes are further assembled, such that the self-inducible element can be used for dCpf1-CRP to achieve the dynamic regulation of genes in a synthesis pathway. In the present disclosure, vectors pACYDuet-PJ23119-LsrR-PlsrA-dCpf1-CRP, pRSFDuet-GFP-mCherry, and pETDuet-crRNA can be constructed to simultaneously achieve the transcriptional activation and inhibition of different genes. The construction method of recombinant E. coli in the present disclosure is simple and has promising application prospects.Type: ApplicationFiled: October 24, 2022Publication date: June 1, 2023Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Long LIU, Jian CHEN, Zhenmin LIU, Xueqin LYU, Guocheng DU, Jianghua LI, Miya SU, Lu LIN
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Publication number: 20220183310Abstract: The present disclosure relates to the field of biotechnology, in particular, to a Monascus purpureus and use thereof. The present disclosure provides a Monascus purpureus under the accession number of CGMCC No. 18564. The cheese prepared by the Monascus purpureus provided by the present disclosure has good sensory parameters, low content of harmful substances and rich beneficial substances, and has good texture parameters and industrial prospect.Type: ApplicationFiled: March 10, 2020Publication date: June 16, 2022Inventors: Jingkai JIAO, Zhenmin LIU, Yuanrong ZHENG, Jing LIU, Junwei TENG
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Patent number: 10738275Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: GrantFiled: September 21, 2018Date of Patent: August 11, 2020Assignee: BRIGHT DAIRY & FOOD CO., LTD.Inventors: Zhengjun Wu, Benheng Guo, Caixia Gao, Zhenmin Liu, Feng Hang, Jin Han
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Publication number: 20190093067Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: ApplicationFiled: September 21, 2018Publication date: March 28, 2019Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Zhengjun WU, Benheng GUO, Caixia GAO, Zhenmin LIU, Feng HANG, Jin HAN
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Patent number: 10113145Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: GrantFiled: November 19, 2014Date of Patent: October 30, 2018Assignee: BRIGHT DAIRY & FOOD CO., LTDInventors: Zhengjun Wu, Benheng Guo, Caixia Gao, Zhenmin Liu, Feng Hang, Jin Han
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Publication number: 20170233694Abstract: Provided are a new Paenibacillus sp. strain, the deposit number of which is CGMCC No. 8333, and a method for culturing the exopolysaccharide; and an exopolysaccharide having a structural formula as shown in formula (I) being produced by the strain, as well as a production method thereof and its use in promoting the propagation of bifidobacterium. The exopolysaccharide shown by formula (I) has a moderate degree of polymerization (DP=15-30) and has the functions of promoting the propagation of bifidobacterium, as well as adjusting human intestinal microflora.Type: ApplicationFiled: November 19, 2014Publication date: August 17, 2017Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Zhengjun WU, Benheng GUO, Caixia GAO, Zhenmin LIU, Feng HANG, Jin HAN
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Patent number: 9661862Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.Type: GrantFiled: August 14, 2014Date of Patent: May 30, 2017Assignee: Bright Dairy & Food Co., LtdInventors: Jianping Hou, Benheng Guo, Huaning Yu, Feng Hang, Zhenmin Liu, Xin Song, Haibo Mu
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Publication number: 20160338369Abstract: Disclosed are aspergillus oryzae aged cheese and a preparation method thereof wherein the preparation method of the aspergillus oryzae cheese comprises the following steps: (1) inoculating raw milk after sterilization with lactic acid bacteria fermentation agent and aspergillus oryzae spore powder, fermenting to a pH value of 6.3-6.5, wherein an additive amount of the aspergillus oryzae spore powder is 0.001‰-0.008‰ of a mass of the raw milk; (2) adding rennin and obtaining curd after curding; (3) cutting the curd to obtain curd blocks; and (4) moulding the curd blocks after expelling whey, and performing pickling and maturing after demoulding, wherein 1-7 days are taken for maturing under 20-30° C.; 7-15 days are taken for maturing under 15-20° C.; 10-20 days are taken for continuing maturing under 8-12° C.; and relative humidity of an environment for maturing is 85%-95%.Type: ApplicationFiled: July 2, 2014Publication date: November 24, 2016Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Jianping HOU, Benheng GUO, Zhenmin LIU, Huaning YU, Feng HANG, Xin SONG, Haibo MU, Qinbo WANG, Junwei ZHU
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Publication number: 20160227805Abstract: A method for preparing mold ripened cheese, comprising the following steps: (1). Sterilizing raw milk and cooling to obtain treated milk, inoculating the treated milk with Penicillium camemberti, Monascus sp. and Lactic acid bacteria leavening agent, fermenting until the pH value is 5.8 to 6.5, and adding chymosin to obtain curded milk; (2). placing the curded milk into a mold for molding so as to obtain a curd block; (3). brine salting or dry salt coating the curd block to ripen the curd block; the ripening method being: ripening at 20° C.-30° C. for 2-15 days, ripening at 12° C.-20° C. for 2-15 days, and ripening at 4° C.-15° C. for 10-45 days.Type: ApplicationFiled: August 14, 2014Publication date: August 11, 2016Applicant: Bright Dairy & Food Co., Ltd.Inventors: Jianping Hou, Benheng Guo, Huaning Yu, Feng Hang, Zhenmin Liu, Xin Song, Haibo Mu
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Publication number: 20150118357Abstract: A Quarg-like cheese and manufacturing method thereof, the method includes condensing raw milk in vacuum at 40-50° C. until the content of protein reaching 6.0-8.0 wt %, uniformly mixing with cream, homogenizing, conducting heat treatment at 90-95° C. for 5-10 min., then cooling to 30-34° C., to obtain the treated milk. The method also inoculating a lactobacillus starter used for conventional Quarg cheese into the treated milk, and ferments at 30-34° C. for 90-120 min. The mixing conditions during fermentation being are stirring 2-6 min. at 300-600 rpm, stopping for 5-15 min., and alternating the stirring and stopping processes; filling and simultaneously online adding rennet aqueous solution and uniformly mixing, and upon completion of the filling process, fermenting without agitation at 28-32° C. until the pH value is 4.70-4.75, then transferring to a cold storage to be cooled for 8-12 hours.Type: ApplicationFiled: May 25, 2012Publication date: April 30, 2015Applicant: BRIGHT DAIRY & FOOD CO., LTDInventors: Benheng Guo, Beihong Mo, Zhenmin Liu, Yongbiao Ling, Hongyan Gao, Shuai Chen, Yuanrong Zheng, Chunquan Shi
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Publication number: 20090223829Abstract: A method for electorless plating of a substrate such as magnesium, aluminium, titanium or an alloy, comprises the steps of forming a very thin film of oxide on the substrate by plasma electrolytic oxidation before depositing a layer comprising nickel on the substrate by electroless nickel deposition.Type: ApplicationFiled: December 20, 2006Publication date: September 10, 2009Inventors: Wei Gao, Zhenmin Liu