Patents by Inventor Jinbiao FEI

Jinbiao FEI 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).

  • Microwave processing method for food made of flour and rice fermented with sourdough
    Patent number: 11716998
    Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.
    Type: Grant
    Filed: June 30, 2020
    Date of Patent: August 8, 2023
    Assignees: JIANGNAN UNIVERSITY, WUXI HUASHUNMINSHENG FOOD CO. LTD., ANJOY FOODS GROUP CO., LTD., HUBEI ANJOY FOOD CO. LTD.
    Inventors: Darning Fan, Bowen Yan, Yejun Wu, Huizhang Lian, Kai Wang, Jianxin Zhao, Hao Zhang, Huayu Yang, Xiuxiu Li, Yin Zhang, Jinbiao Fei, Wenguo Zhou, Ke Pang, Jianlian Huang, Qingmiao Zhang, Wei Chen
  • Microwave Processing Method for Food Made of Flour and Rice Fermented with Sourdough
    Publication number: 20200329720
    Abstract: The present disclosure discloses a microwave processing method for food made of flour and rice fermented with sourdough and belongs to the technical field of food processing. It comprises: adding a sourdough to the raw material to prepare a steamed cake batter; fermenting the batter under the dielectric constant of 20˜34, the loss factor of 6.3˜9.0, the moisture content of 45˜55% and the water activity of 0.920˜0.980; and using microwave heating to obtain the microwave-steamed cake. Due to the regulating effect of the sourdough fermentation on the dielectric properties of the food material, it solves the problems of hard core, textual firmness and toughness, dryness and weak flavor caused by fast and uneven microwave heating without adding food additives; meanwhile, the sourdough fermentation process is optimized and the DY and additive amount of the sourdough are controlled to obtain the microwave-steamed cake with larger specific volume, lower hardness, more fine and uniform pores and better taste.
    Type: Application
    Filed: June 30, 2020
    Publication date: October 22, 2020
    Inventors: Daming FAN, Bowen YAN, Yejun WU, Huizhang LIAN, Kai WANG, Jianxin ZHAO, Hao ZHANG, Huayu YANG, Xiuxiu LI, Yin ZHANG, Jinbiao FEI, Wenguo ZHOU, Ke PANG, Jianlian HUANG, Qingmiao ZHANG, Wei CHEN