Enzyme engineering technology is used to hydrolyze animal protein, aquatic product and plant protein to produce bioactive peptides. Application of microbial fermentation engineering technology in enzymatic hydrolysate fermentation. Protein was hydrolyzed into small molecular protein, peptide and amino acid by enzyme engineering technology. The fishy smell and bitter taste of biological raw materials were removed by combining enzymolysis technology with fermentation technology. Using fermentation technology to improve the flavor of proteolytic products. The changes of sensory characteristics and main components in the processing of bioactive peptide drinks were analyzed, and the antioxidant and ACE inhibitory activities of bioactive peptides were studied.
The functional characteristics, product processing technology, characteristic changes during processing, product formula and product standard of biological peptides such as turtle polypeptide, walnut polypeptide, konjac polypeptide, wheat polypeptide and soybean polypeptide were studied. Processing powder and capsule with biological polypeptide; Wine; Concentrated solution, beverage and other products.
Presided over "Study on Bioprocessing Technology of Soft-shelled Turtle and Its Application in Beverage", which was appraised by Shaanxi Science and Technology Commission. The overall technical level has reached the international advanced level, which is the first in China, filling the gap in the beverage field in China. The effect and mechanism of turtle polypeptide on lowering blood pressure and resisting liver fibrosis were studied. The achievements of polypeptide biological processing technology are of universal significance to the deep processing of aquatic products and animal meat products.
Apply for four national invention patents.
2. Study on the processing technology of Eucommia ulmoides beverage.
Eucommia ulmoides Oliv It is one of the traditional Chinese medicines. The changes of main functional components in Eucommia ulmoides leaves were studied with water as solvent. The clarification effects of different clarification methods on Eucommia ulmoides juice were studied. The effects of different clarification methods on the main functional components of Eucommia ulmoides juice were analyzed. The main components of Eucommia ulmoides sediments were analyzed. Effects of concentration and drying process and parameters on main functional components of Eucommia ulmoides Oliv. Different types of Eucommia ulmoides drinks and Eucommia ulmoides coffee were prepared. The standards of Eucommia ulmoides tea beverage and Eucommia ulmoides coffee were established.
He presided over the sub-project of National 948 Project "Study on Processing Technology of Eucommia ulmoides Beverage", which was appraised by the State Forestry Administration. The overall technical level reached the domestic leading level, and he applied for a national invention patent.
3. Research on processing technology of flower food and beverage.
With rose, honeysuckle, chrysanthemum, hops, safflower and osmanthus as raw materials, a floral beverage was made by single and compound methods. According to different kinds of flowers, the related technological process and parameters were determined, and the flower juice was clarified by ultrafiltration technology, and the composition changes during the processing of flower juice were analyzed, and the formula, production technology and product standards of flower beverage were formulated.
The project "Research on Processing Technology of Flower Beverage" has passed the appraisal of Shaanxi Science and Technology Department, and the overall technical level has reached the domestic leading level, filling the gap in the beverage field in China.
4. Research on deep processing technology of raspberry and blackberry products.
Raspberry and blackberry are economic fruit trees of Rubus in Rosaceae. The extraction, stability and biological activity of blackberry pigment were studied. The brewing of blackberry dry wine and the processing technology of blackberry beverage were studied. The extraction, stability and biological activity of raspberry pigment were studied. The processing of raspberry beverage, raspberry dry wine and clarification and deacidification technology of raspberry dry wine were studied.
Apply for national invention patent authorization.
5. Study on the processing technology of persimmon.
Persimmon is a kind of fruit that people like. It is nutritious, sweet and delicious. This study provided a method of making preserved persimmon, and found a new way for deep processing of persimmon. It is characterized by successfully solving the technical problem of secondary astringency in persimmon preserved fruit processing. Apply for a national invention patent.
6. Study on the processing technology of papaya.
Papaya is a multi-purpose plant with edible, medicinal and ornamental functions. The composition, extraction, separation, medicinal value and efficacy of oleanolic acid, flavonoids, organic acids and aroma in naked papaya were studied, which provided theoretical basis for the effective utilization of naked papaya resources. The study on the change of aroma components in papaya has not been reported in domestic and foreign materials.
The drying characteristics of papaya slices were studied, and papaya dry wine, papaya fruit vinegar, papaya fruit vinegar beverage and papaya preserved fruit were developed. Biological method improves the quality and stability of products. 1, new beverage manufacturing technology
Is prepared from rhodiola root, aloe, ant, kiwi fruit, strawberry, tomato, carrot, pumpkin, ginger, mulberry, jujube, wild jujube, honeysuckle, safflower, rose and papaya. The processed products rich in vitamins and nutrients of fruits and vegetables have the natural color and flavor of fruits and vegetables, and the taste is refreshing and rich. Provide complete sets of technologies such as product processing technology, formula and standard, factory design and equipment selection.
Soybean fermented protein beverage, walnut protein beverage, pine nut protein beverage, peanut protein beverage, turtle biological beverage. Provide all kinds of biological beverage processing technology, product formula and product standard, as well as complete sets of technologies such as protein beverage factory design and equipment selection.
2, fruit wine, fruit vinegar manufacturing technology
Processing technology of rose wine, papaya dry wine and jujube dry wine; Processing technology of papaya vinegar, jujube vinegar and apricot vinegar. 1, the second inventor, is a preparation method of turtle biological health beverage, with domestic patent number zl03114431.4.
2. Xu Huaide et al., a method for making red raspberry dry wine, domestic patent, patent number ZL03 134577.8.
3. The second inventor "A method for removing bitter and peculiar smell of Eucommia ulmoides leaves" is a domestic patent with patent number ZL02 139406.7.
4. Xu Huaide et al., A method for making persimmon, domestic patent, patent application No.2004 100734 1.2.
5. Xu Huaide, et al., Preparation method of soft-shelled turtle polypeptide wine, domestic patent, patent application number 200610041671. X.
6. Xu Huaide et al., A method for making walnut polypeptide wine, domestic patent, patent application number 2007 100 17280.7.
7. Xu Huaide et al. A method for preparing walnut polypeptide powder, a domestic patent, patent application number 200710017281.1.
8. Xu Huaide et al., Preparation method of papaya vinegar beverage, domestic patent, patent application number.
Apply for 8 domestic invention patents. 1, hosted by Xu Huaide. Study on composition analysis and industrial processing technology of papaya
2. presided over by Xu huaide. Isolation and functional characteristics of turtle peptide
3. presided over by Xu huaide. Study on separation and product processing of walnut polypeptide.
4. presided over by Xu huaide. Study on separation and product development of linolenic acid, polypeptide and pigment from Zanthoxylum bungeanum seeds
5. presided over by Xu huaide. Publish periodical papers on the development and utilization of konjac flying powder.
1, Xu Huaide, Duan Xuchang, Yang, et al. Study on processing technology of soft-shelled turtle biological beverage. China Food, 2004,4 (3): 48-52.
2. Xu Huaide, Yin Jinlian, Susan Sun, et al. Study on processing technology of carp beverage by enzymolysis and fermentation. Journal of Agricultural Engineering, 2006,22 (11): 257-260.
3. Xu Huaide, Yin Jinlian, et al. Study on antioxidant activity of enzymatic hydrolysate of soft-shelled turtle. Journal of China Food. 2007，7 (4): 25-32。
4. Xu Huaide, Meng, et al. Changes of aroma components in papaya fruit during storage. Acta Botanica, 2007,27 (3): 537-542.
5. Yang, Xu Huaide, et al. Analysis of nutritional components of Trionyx sinensis. Journal of Nutrition, 2003,25 (4): 443-445.
6. Composition analysis of several dried flowers and processing technology of rose beverage. Journal of Northwest A&F University (Natural Science Edition), 2003,365,438+0 (3): 965,438+0-94.
7. Study on enzymatic liquefaction technology of soft-shelled turtle such as Xu Huaide. Journal of Northwest A&F University (Natural Science Edition), 2003 (31) 5:1114.
8. Xu Huaide et al. Study on processing technology of Eucommia ulmoides solid beverage. Journal of Northwest A&F University (Natural Science Edition), 2003,31(12):146-148.
9. Xu Huaide et al. Study on processing technology of grass carp beverage. Journal of Northwest A&F University (Natural Science Edition), 2004,32 (10): 59-62.
10, Xu Huaide, Shi, etc. Study on processing technology of soybean polypeptide beverage. Journal of Northwest A&F University (Natural Science Edition), 2004,32 (7):10/-103.
1 1, Yan ninghuan, Xu huaide, et al. Study on extraction and stability of pigment from pericarp of Prunus mume. Journal of Northwest A&F University (Natural Science Edition), 2007,35 (2):160-166.
12, Zhang mengjuan, Xu huaide, et al. Study on ultrasonic extraction of gastrodia elata polysaccharide. Journal of Northwest A&F University (Natural Science Edition), 2007,35 (4): 91-95.
Analysis of aroma components in different papaya fruits by gas chromatography-mass spectrometry. Journal of Northwest A&F University (Natural Science Edition), 2007,35 (8):125-130.
14, yin Jinlian, Xu huaide, et al. study on enzymatic liquefaction technology of carp. journal of northwest A&F university (natural science edition), 2007,35 (6): 60-64.
Optimization of ultrasonic extraction technology of proanthocyanidins from blackberry and its antioxidant activity. Journal of Agricultural Engineering 2007 (Employment).
Study on purification of blackberry pigment by macroporous adsorption resin. Journal of China Food. 2007，7 (5): 25-32。
17, Xu Huaide, Yin Jinlian, et al. ACE inhibition and antioxidant activity of enzymatic hydrolysate of turtle papain in vitro. China Food Magazine, 2007.
18, Xu Huaide, et al. Study on extraction and browning control technology of Eucommia ulmoides Oliv. Journal of Northwest Forestry University, 2005,20 (4):140-142.
19, Xu Huaide et al. Study on processing technology of blackberry beverage. Journal of Northwest Agriculture, 2004,13 (1): 98-100.
20. Xu Huaide et al. Study on clarification and deacidification technology of raspberry dry wine. Journal of Northwest Forestry University, 2004,19 (3):113-15.
2 1, Xu Huaide, et al. Study on processing technology of raspberry beverage. Journal of Northwest Forestry University, 2004,19 (3):122-123.
22. Xu Huaide, et al. Study on processing technology of raspberry dry wine. Journal of Agricultural Engineering Supplement, 2004,20 (7): 63-66.
23. Study on the brewing technology of dry blackberry wine by Xu Huaide. Journal of Northwest Forestry University, 2004,19 (4):132-134.
24. Gao Zhiming, Xu Huaide, et al. Study on determination of apple juice content by multivariate calibration ultraviolet spectrometry. Journal of Northwest Agriculture, 2007,16 (2):193-197.
25. Li Jiang, Xu Huaide, et al. Study on Extraction Technology and Function of protein from Walnut Residue. Food Science and Technology 2007, 4: 237-240.
26. Yin Jinlian, Xu Huaide, et al. Study on enzymatic hydrolysis technology of grass carp. Fisheries Science, 2007,26 (3):160-163.
27. Zhang Mengjuan, Xu Huaide, Niu Suzhe, Yan Ninghuan. Optimization of extraction technology of gastrodia elata polysaccharide, Food Industry Science and Technology 2006,27 (11):19-12.
Conference Papers
1, Xu Huaide, et al. Promoting the healthy development of fruit industry by standardization and informatization. Shaanxi fruit international annual meeting.
2. Xu Huaide et al. Attention should be paid to the deep processing and utilization of natural products in agricultural products. Proceedings of the Second China Symposium on Food and Agricultural Science and Technology.
3. Study on the processing technology of Eucommia ulmoides series drinks. Proceedings of 2003 China International Beverage Science and Technology Report Conference.
4. Study on the processing technology of egg white biological beverage. Proceedings of the 3rd China International Beverage Science and Technology Report Conference in 2005.
5. The development and market prospect of aloe beverage in China. Proceedings of the 3rd China International Beverage Science and Technology Report Conference in 2005.
publish a book
1, edited by Xu Huaide. Extraction technology of natural products. Beijing: China Light Industry Press, 2006. Teaching materials recommended by the Teaching Steering Committee of Light Industry and Food Science in Colleges and Universities of the Ministry of Education.
2. Editor-in-Chief Xu Huaide. New technology of food sterilization. Beijing: Science and Technology Literature Publishing House, 2005.
3. Xu Huaide. Apple storage and processing. Beijing: Chemical Industry Press, 2006.
4. Xu Huaide is alone. Flower food. Beijing: China Light Industry Press, 2000.
5. Xu Huaide is alone. New beverage processing technology and formula. Beijing: China Agricultural Publishing House, 2002.
6. edited by Xu huaide. New food processing technology with homology of medicine and food. Beijing China Agricultural Press 2002.
7. Editor-in-chief Xu Huaide. New version of fruit and vegetable processing technology and formula. Beijing: China Light Industry Press, 2003.
8. Xu Huaide. Processing technology and formula of nut food. Beijing: Science and Technology Literature Publishing House, 2002.
9. Editor-in-chief Xu Huaide. Processing technology and formula of miscellaneous grains food. Beijing: Science and Technology Literature Publishing House, 2002.