Jingting Xu

Title: Innovations in Tofu Production by Jingting Xu

Introduction

Jingting Xu is an accomplished inventor based in Beijing, China. He has made significant contributions to the field of food technology, particularly in the production of tofu. His innovative approach addresses common challenges in tofu preparation, leading to improved shelf life and quality.

Latest Patents

Jingting Xu holds a patent for a unique method of producing tofu with a long shelf life. The patent, titled "Tofu with long shelf life and preparation method thereof," outlines a comprehensive process that includes soaking soybeans to create soy milk, filtering out bean dregs, boiling, and a series of cooling and sterilization steps. This method incorporates a composite coagulant made from basic salts and coagulant, which is mixed with soy milk and heated intermittently using microwave technology. The resulting tofu maintains its original quality for over three months at room temperature, offering better taste and higher elasticity.

Career Highlights

Jingting Xu is affiliated with China Agricultural University, where he continues to advance research in food technology. His work has garnered attention for its practical applications in the food industry, particularly in enhancing the longevity and quality of tofu products.

Collaborations

Jingting Xu collaborates with notable colleagues, including Shuntang Guo and Xinran Liu. Their combined expertise contributes to the ongoing research and development in the field of food science.

Conclusion

Jingting Xu's innovative methods in tofu production exemplify the potential for advancements in food technology. His contributions not only improve the shelf life of tofu but also enhance its quality, making a significant impact in the industry.