Shuntang Guo

Title: Innovations in Tofu Production by Shuntang Guo

Introduction

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

Latest Patents

Shuntang Guo 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 cooling. The method incorporates UHT sterilization and the use of a composite coagulant, which is mixed with soy milk to enhance the tofu's longevity. This invention effectively resolves issues related to short storage times and tube pasting, ensuring that the tofu maintains its original quality, taste, and elasticity for over three months at room temperature.

Career Highlights

Shuntang Guo is affiliated with China Agricultural University, where he continues to advance research in food technology. His work has garnered attention for its practical applications and benefits to consumers. The innovative methods he has developed not only improve the quality of tofu but also streamline the production process.

Collaborations

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

Conclusion

Shuntang Guo's contributions to tofu production exemplify the impact of innovation in the food industry. His patented methods enhance the quality and shelf life of tofu, benefiting both producers and consumers alike.