Patents by Inventor HAIBO LING

HAIBO LING 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).

  • Patent number: 10072310
    Abstract: The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt lactobacillus into milk for fermentation, fermenting until pH value to 3.8-4.8, diluting, mixing and sterilizing with conventional method, adding concentrated culture, concentrated frozen culture or freeze dried culture containing Lactobacillus rhamnosus ATCC 53103 into mixed milk beverage at aseptic condition. According to various pH value of finished product, it can be stored at ambient temperature for 1-6 months, and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage produced by conventional process. Thereby the defect that fermented milk beverage has short shelf life and low viable cell count at ambient temperature is overcome efficiently.
    Type: Grant
    Filed: September 22, 2009
    Date of Patent: September 11, 2018
    Assignee: BEIJING YIHEOUN TECH. CO., LTD.
    Inventor: Haibo Ling
  • Publication number: 20100015285
    Abstract: The invention provides a process of preparing direct-acidified milk beverage keeping high viable cell count at ambient temperature. The process means that, adopting conventional technology to prepare acidified milk beverage and sterilizing, then adding Lactobacillus rhamnosus ATCC 53103 and certain quantity of growth promoting factors under aseptic condition. According to various pH value, the product can be stored at ambient temperature for 1-6 months and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage prepared by conventional process. Thereby it overcomes the defects that direct-acidified milk beverage with long shelf life has no viable lactic acid bacteria and has low nutritional value.
    Type: Application
    Filed: September 22, 2009
    Publication date: January 21, 2010
    Applicant: BEIJING YIHECUN TECH. CO., LTD., A CHINESE CORPORATION
    Inventor: HAIBO LING
  • Publication number: 20100009034
    Abstract: The invention provides a process of preparing fermented milk beverage keeping high viable cell count at ambient temperature. The process includes the steps of adding regular yoghurt lactobacillus into milk for fermentation, fermenting until pH value to 3.8-4.8, diluting, mixing and sterilizing with conventional method, adding concentrated culture, concentrated frozen culture or freeze dried culture containing Lactobacillus rhamnosus ATCC 53103 into mixed milk beverage at aseptic condition. According to various pH value of finished product, it can be stored at ambient temperature for 1-6 months, and the viable cell count will not be less than 105 cfu/ml milk beverage. The indexes of storage period and viable cell count are much higher than fermented milk beverage produced by conventional process. Thereby the defect that fermented milk beverage has short shelf life and low viable cell count at ambient temperature is overcome efficiently.
    Type: Application
    Filed: September 22, 2009
    Publication date: January 14, 2010
    Applicant: BEIJING YIHECUN TECH. CO., LTD A CHINESE CORPORATION
    Inventor: HAIBO LING