He Qian

Title: He Qian: Innovator in Fermented Beverages and Soybean Milk

Introduction

He Qian is a notable inventor based in Wuxi, China. He has made significant contributions to the field of food technology, particularly in the development of fermented beverages and methods for improving soybean milk. With a total of 3 patents, his work focuses on enhancing food safety and health benefits.

Latest Patents

One of He Qian's latest patents is for a fermented beverage and its preparation method. This innovative method utilizes ripened fruits and/or vegetables as raw materials. The process involves natural ripening at temperatures between 15° C. to 30° C. for 5 to 10 days, followed by the inoculation of lactic acid bacteria and fermentation for 10 to 30 days. The resulting beverage boasts a total flavonoid content of 0.5 mg/mL to 2.0 mg/mL, a pH of 3.2 to 3.8, and a total titratable acidity of 12 mg/mL to 18 mg/mL. This short fermentation cycle is advantageous for industrial production.

Another significant patent is a method for reducing the purine content of soybean milk. This method employs purine-reducing soybeans and hydrolyzes macromolecular purine into smaller molecules. The micromolecular purine is then adsorbed and removed, resulting in a soybean milk product that is safe for gout patients, with a high purine removal rate and minimal nutrient loss.

Career Highlights

He Qian has worked with reputable institutions such as Jiangnan University and Shandong Feilong Food Co., Ltd. His experience in these organizations has contributed to his expertise in food technology and innovation.

Collaborations

He has collaborated with notable colleagues, including Yuliang Cheng and Yahui Guo. Their joint efforts have further advanced research in the field of food science.

Conclusion

He Qian's innovative work in fermented beverages and soybean milk demonstrates his commitment to improving food safety and health. His patents reflect a deep understanding of food technology and its applications.