This inventor holds 2 USPTO granted patents. Top assignee: Chinese Academy of Agricultural Sciences. Active years: 2021.
Company Filing History:
Years Active: 2021
Title: **Xiaojie Qin: Innovator in Bone Milk Technology**
Introduction
Xiaojie Qin is a notable inventor based in Beijing, China, renowned for his contributions to the field of food engineering and nutrition. With a remarkable portfolio of two patents, he has significantly advanced the preparation methods for bone-based nutritional products.
Latest Patents
Xiaojie Qin's latest patents include the "Preparation method of instant bone milk" and the "Liquefaction device of hard bone and method for co-production of bone collagen polypeptide and ultrafine bone powder."
The **Preparation method of instant bone milk** presents a novel approach that entails washing and crushing edible animal bones, enhancing them with a composite effect enhancer, and undergoing a process of high-pressure hydrolysis followed by centrifugation. This innovative method ensures the production of instant bone milk with a stable chemical structure and high protein solubility, offering a cost-effective and versatile solution in food preparation.
The **Liquefaction device of hard bone** facilitates the co-production of bone collagen polypeptide and ultrafine bone powder. This invention features a unique design comprising a sealed outer cavity, a stainless steel cage, and multiple liquefaction stages. It streamlines the production process, enhances efficiency, and minimizes the cost of production and equipment.
Career Highlights
Xiaojie Qin is affiliated with the Chinese Academy of Agricultural Sciences, where he leverages his expertise in food technology to innovate and improve nutritional products. His patents reflect a commitment to enhancing food quality and accessibility, particularly in the realm of bone-derived nutrients.
Collaborations
Throughout his career, Xiaojie has collaborated with several colleagues, including Chunhui Zhang and Wei Jia. Their teamwork has contributed significantly to the advancements in the processing of nutritional products, emphasizing the importance of collaboration in driving innovations.
Conclusion
Xiaojie Qin's pioneering work in the preparation of instant bone milk and related technologies highlights the intersection of science and nutrition. His patents not only exemplify innovative thinking but also open new avenues for health and wellness through improved food products.