Patents by Inventor Xinhu Zhou

Xinhu Zhou 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).

  • Method for simultaneously reducing urethane and its precursors levels during Chinese liquor production process
    Patent number: 10253285
    Abstract: The present invention a method for simultaneously reducing urethane and its precursors levels during Chinese liquor production process, which relates to the field of fermented food production. The present invention is carried out through inoculating Bacillus amyloliquefaciens JP21 or combines with urease into the grains for fermentation. The content of EC and urea in the fermented grains after 5-day fermentation could reduce 30.16% and 50.05% respectively, With an addition of the B. amyloliquefaciens during grains fermentation, EC and urea levels are successfully controlled, and at the same time aroma and tastes of Chinese liquor hasn't been affected.
    Type: Grant
    Filed: October 26, 2017
    Date of Patent: April 9, 2019
    Assignee: JIANGNAN UNIVERSITY
    Inventors: Fang Fang, Xia Ding, Qiaoyu Li, Fan Liu, Xinhu Zhou, Xiang Chen, Jian Chen, Guocheng Du
  • Method for Simultaneously Reducing Urethane and its Precursors Levels during Chinese Liquor Production Process
    Publication number: 20180112163
    Abstract: The present invention a method for simultaneously reducing urethane and its precursors levels during Chinese liquor production process, which relates to the field of fermented food production. The present invention is carried out through inoculating Bacillus amyloliquefaciens JP21 or combines with urease into the grains for fermentation. The content of EC and urea in the fermented grains after 5-day fermentation could reduce 30.16% and 50.05% respectively, With an addition of the B. amyloliquefaciens during grains fermentation, EC and urea levels are successfully controlled, and at the same time aroma and tastes of Chinese liquor hasn't been affected.
    Type: Application
    Filed: October 26, 2017
    Publication date: April 26, 2018
    Inventors: Fang Fang, Xia Ding, Qiaoyu Li, Fan Liu, Xinhu Zhou, Xiang Chen, Jian Chen, Guocheng Du