Xinran Liu

Title: Innovations in Tofu Production by Xinran Liu

Introduction

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

Latest Patents

Xinran Liu holds a patent for a unique method of producing tofu with an extended 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 a series of cooling and mixing steps. This method incorporates a composite coagulant made from basic salts and coagulant, which is mixed with soy milk and heated intermittently using microwave technology. The resulting tofu maintains its original quality, taste, and elasticity, with a shelf life exceeding three months at room temperature.

Career Highlights

Xinran Liu is affiliated with China Agricultural University, where he continues to advance research in food technology. His work has garnered attention for its practical applications in the food industry, particularly in enhancing the longevity and quality of tofu products.

Collaborations

Xinran Liu collaborates with notable colleagues, including Shuntang Guo and Yue Li, who contribute to his research endeavors. Their combined expertise fosters innovation in the field of food science.

Conclusion

Xinran Liu's contributions to tofu production exemplify the intersection of innovation and practicality in food technology. His patented method not only addresses existing challenges but also enhances the consumer experience with high-quality tofu.