Xiuyuan Qin

Title: Innovations of Xiuyuan Qin in Food and Fermentation

Introduction

Xiuyuan Qin is a notable inventor based in Beijing, China. He has made significant contributions to the field of food and fermentation through his innovative research and patented inventions. With a total of two patents to his name, Qin's work focuses on enhancing the nutritional value and fermentation processes of food products.

Latest Patents

Qin's latest patents include a selenium-chelating pea oligopeptide and its preparation method and use. This invention involves a method where the selenium-chelating pea oligopeptide undergoes digestion treatment, resulting in a change rate of selenium content not exceeding 3%. The digestion methods include hydrolyzing with pepsin and trypsin under specific conditions. His second patent involves Lactobacillus paracasei, which has a deposit number of CGMCC No. 14813. This invention can be utilized to increase the amount of organic acid in various raw materials, particularly fruits, during fermentation.

Career Highlights

Xiuyuan Qin is affiliated with the China National Research Institute of Food and Fermentation Industries Co., Ltd. His work at this esteemed institution has allowed him to explore innovative solutions in food science and fermentation technology.

Collaborations

Qin has collaborated with notable colleagues, including Muyi Cai and Ruizeng Gu, to advance research in his field. Their combined efforts contribute to the development of effective fermentation processes and nutritional enhancements in food products.

Conclusion

Xiuyuan Qin's contributions to food and fermentation through his patents demonstrate his commitment to innovation in this vital industry. His work not only enhances food quality but also promotes healthier fermentation practices.