Ju Qiu

Title: Innovations by Inventor Ju Qiu

Introduction

Ju Qiu is a notable inventor based in Beijing, China. He has made significant contributions to the field of food technology, particularly in the development of innovative methods for food preservation and enhancement. With a total of two patents to his name, his work reflects a commitment to improving food quality and safety.

Latest Patents

Ju Qiu's latest patents include a "Method for modifying gliadin and application thereof." This method involves dissolving gliadin in a solvent to create a gliadin solution, followed by the addition of a proline endoprotease for a reaction. The pH of the solution is then adjusted to neutral, resulting in a modified gliadin that maintains uniform dispersion in water, even after high-temperature sterilization and long-term storage. This modified gliadin exhibits excellent thermal stability, salt resistance, and storage stability.

Another significant patent is the "Preparation method for convenient and instant dumpling with long normal-temperature shelf life." This method outlines a comprehensive process that includes the preparation of dough, pressing of dough wrappers, and the creation of stuffing. The improvements made in the processes enhance the product's performance, allowing it to be stored at normal temperature for at least 12 months while maintaining the taste quality comparable to fresh dumplings.

Career Highlights

Ju Qiu is affiliated with China Agricultural University, where he conducts research and development in food technology. His work has garnered attention for its practical applications in the food industry, particularly in enhancing the shelf life and quality of food products.

Collaborations

Ju Qiu has collaborated with notable colleagues, including Siyuan Liu and Yinhua Zhu. Their combined expertise contributes to the advancement of food technology and innovation.

Conclusion

Ju Qiu's contributions to food technology through his innovative patents demonstrate his dedication to improving food quality and safety. His work not only enhances the culinary experience but also addresses important issues related to food preservation.