Rong Liu

Title: Innovations by Rong Liu in Food Technology

Introduction

Rong Liu is a notable inventor based in Beijing, China, recognized for his contributions to food technology. He holds a total of six patents, showcasing his innovative approach to enhancing food products and processes. His work focuses on improving the quality and stability of food items, particularly in the realm of dumpling preparation.

Latest Patents

One of Rong Liu's latest patents is a method for modifying gliadin and its application. 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 in a gradient manner, resulting in a modified gliadin. The modified gliadin demonstrates excellent thermal stability, salt resistance, and storage stability, even after high-temperature sterilization and prolonged storage.

Another significant patent is a preparation method for convenient and instant dumplings with a long normal-temperature shelf life. This method includes several steps, such as dough preparation, pressing of dough wrappers, and pre-cooking. By improving various processes related to the dough wrapper and stuffing, the dumplings can be stored at normal temperature for at least 12 months while maintaining their fresh taste quality.

Career Highlights

Rong Liu has worked with prominent institutions, including China Agricultural University and Apollo Intelligent Connectivity (Beijing) Technology Co., Ltd. His experience in these organizations has contributed to his innovative research and development in food technology.

Collaborations

Rong Liu has collaborated with several professionals in his field, including Siyuan Liu and Ju Qiu. These collaborations have likely enhanced his research and led to the successful development of his patented methods.

Conclusion

Rong Liu's innovative work in food technology, particularly in the modification of gliadin and the preparation of instant dumplings, highlights his significant contributions to the industry. His patents reflect a commitment to improving food quality and stability, making a lasting impact on food technology.