Jinchuang Zhang

Title: **Innovative Contributions of Jinchuang Zhang**

Introduction

Jinchuang Zhang, a groundbreaking inventor based in Beijing, China, has made significant strides in the field of food technology. He holds a singular patent that showcases his innovative approach to utilizing peanut protein, contributing to the evolution of plant-based alternatives in culinary applications.

Latest Patents

Zhang's most notable patent is for a novel method of creating high-moisture texturized peanut protein (TPP). This innovative process combines low-temperature defatted peanut protein powder with extrusion technology. The method involves several temperature zones, namely, a feeding zone (60°C to 80°C), a mixing zone (90°C to 100°C), a melting zone (120°C to 160°C), a cooling die (90°C to 150°C), and a molding zone (50°C to 100°C). By adding water during extrusion to maintain a moisture content of 45% to 60%, the resultant product boasts a moisture level of 55% or more, along with a bright white color and fragrant taste. This high-moisture TPP serves as an excellent meat substitute for various food products, enhancing the culinary landscape for vegetarian and health-conscious consumers.

Career Highlights

Jinchuang Zhang is affiliated with the Chinese Academy of Agricultural Sciences, where he actively engages in research and development to further advance agricultural sciences and food technology. His focus on enhancing the value of peanut protein powder through efficient utilization of raw materials has positioned him as a notable figure in his field.

Collaborations

Collaboration is key to innovation, and Zhang is fortunate to work alongside esteemed colleagues, including Qiang Wang and Li Liu. Together, they contribute to various research projects that aim to develop sustainable and efficient food processing methods, showcasing the importance of teamwork in the advancement of agricultural sciences.

Conclusion

Jinchuang Zhang's contributions to food technology and protein utilization mark him as a pioneering inventor in the industry. His patented method for high-moisture texturized peanut protein not only innovates culinary applications but also emphasizes sustainability and efficiency, thereby paving the way for more advancements in plant-based food alternatives.