Tianli Yue

Title: Innovations of Tianli Yue in Fermentation Technology

Introduction

Tianli Yue is an accomplished inventor based in Shaanxi, China. He has made significant contributions to the field of fermentation technology, particularly in developing methods that have health benefits. His work focuses on creating products that can aid in lowering blood pressure, showcasing his commitment to improving public health through innovative solutions.

Latest Patents

Tianli Yue holds a patent for a method titled "Method for preparing Tibetan Kefir grain and Gynostemma pentaphyllum fermentation milk with blood pressure lowering effect." This patent describes a unique process that involves several steps: first, the pretreatment of raw tea to prepare a homogenate; second, the activation of Tibetan Kefir in sterile milk; and third, the fermentation process that combines the homogenate, sterile milk, and activated Tibetan Kefir. This innovative method aims to produce a healthful beverage with antihypertensive properties.

Career Highlights

Tianli Yue is affiliated with Northwest University, where he continues to advance his research and development efforts. His work not only contributes to academic knowledge but also has practical applications in the food and health industries. His dedication to innovation is evident in his successful patent and ongoing research projects.

Collaborations

Tianli Yue collaborates with notable colleagues, including Xiaoyu Ma and Chen Niu. These partnerships enhance his research capabilities and foster a collaborative environment that encourages the exchange of ideas and expertise.

Conclusion

Tianli Yue's innovative work in fermentation technology exemplifies the potential of scientific research to address health issues. His patented method for producing a beneficial beverage highlights the intersection of health and innovation. Through his contributions, he continues to pave the way for advancements in the field.