Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province

Baoding, China

Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province

Baoding, China
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Meng S.,Agricultural University of Hebei | Zhang H.,Agricultural University of Hebei | Sun J.,Agricultural University of Hebei | Sun J.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province | Liu Q.,Agricultural University of Hebei
American Journal of Biochemistry and Biotechnology | Year: 2017

In this study, the micrograph, the composition of amino acids and fatty acids were analyzed contrastively among the fresh, instant and commercial sea cucumber. The micrographs of fresh, instant and commercial sea cucumbers indicated that the processing technology of instant sea cucumber could effectively inhibit the damage of sea cucumber collagen structure and better maintain its original structure. Depending on the FAO/WHO and whole egg model to evaluate the sea cucumber protein’s nutritional value, the results showed that instant sea cucumber owned the higher content of amino acid and the perfect profiles of amino acid, which meant that the protein of instant sea cucumber was easily digested and absorbed by human body and belonged to high quality protein. The instant sea cucumber was rich in essential fatty acids and n-3 series of polyunsaturated fatty acids and suitable for the Chinese residents’ consumption. This study suggested that the instant sea cucumber was superior to the commercial sea cucumber with effective inhibition of the losing of nutrients and was fit for Chinese residents’ consumption as a kind of high-quality products. © 2017 Shujing Meng, Huiyan Zhang, Jianfeng Sun and Qian Liu.


Li B.,Agricultural University of Hebei | Gu X.,Agricultural University of Hebei | Gu X.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province | Lu H.,Agricultural University of Hebei | And 6 more authors.
Journal of Chinese Institute of Food Science and Technology | Year: 2017

14 strains of probiotic lactic acid bacteria in the study which were isolated from natural fermented food and health products, they were studied as test strains to ferment peanut milk. Through the analysis of pH value, viable count, sensorial characteristics and protease activity, two strains of probiotic Lactobacillus strains are selected with high reproductive capacity, protease activity and good fermentative capability. Fermenting for 12 hours, viable cell count of Lactobacillus casei 05-20 and Lactobacillus plantarum fs-4 are more than 8.29 lg (CFU/mL), pH values are under 4.5, protease activity are 4.417 U/mL and 15.638 U/mL respectively. Results of SDS electrophoresis show that the strains have high protease activity and peanut protein is decomposed into small molecular weight of peanut protein and peanut peptide by enzymatic hydrolysis. The result indicates that the two strains may be included as alternative fermentation strains of peanut yogurt, it provides a theoretical basis and practical basis for further development of peanut yogurt products and researching of functional peanut yogurt products © 2017, Editorial Office of Journal of CIFST. All right reserved.


Sun J.,Agricultural University of Hebei | Sun J.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province | Yang T.,Agricultural University of Hebei | Liu Q.,Agricultural University of Hebei | Sun Z.,Agricultural University of Hebei
American Journal of Biochemistry and Biotechnology | Year: 2017

The original flavor of instant sea cucumber products can be retained and these products consequently show good market potential. In this study, the key processing technique for instant sea cucumber was optimized on the basis of single factor through Box-Behnken response surface test method by using collagen and polysaccharide contents and fuzzy mathematics sensory score as response values. Results showed that cooking time, cooking temperature, sterilization time and sterilization temperature significantly affected the overall quality and sensory quality of instant sea cucumber products. The optimum processing conditions were as follows: Cooking time, 17 min; cooking temperature, 83°C; sterilization time, 10 min; and sterilization temperature, 103°C. Under these conditions, the collagen content, polysaccharide concentration and sensory evaluation were 5.263±0.020%, 1.021±0.068% and 97.27±0.85, respectively and these findings were consistent with the predicted values. This study revealed that the nutrient components of instant sea cucumber are efficiently preserved and thus provided technical guarantee for the processing and production of instant sea cucumber. © 2017 Jianfeng Sun, Tianshu Yang, Qian Liu and Zhaoping Sun.


Meng S.,Agricultural University of Hebei | Xu Z.,Agricultural University of Hebei | Dai X.,Agricultural University of Hebei | Sun J.,Agricultural University of Hebei | And 2 more authors.
Biotechnology | Year: 2017

Background and Objective: Stalk of Lentinus edodes, which often discarded in large amounts after Lentinus edodes process is a kind of material that is rich in dietary fiber. The objective of study was to obtain a suitable way to extract Soluble Dietary Fiber (SDF) from the stalks of Lentinus edodes and provide theoretical basis for further processing of it. Methodology: According to single-factor and response surface methodologies, suitable conditions for extracting SDF were determined through enzymatic hydrolysis based on extraction yield of water-SDF and one-way-analysis of variance (ANOVA) followed by Least Significant Difference test (LSD) and Duncans multiple range test (Duncan) at p<0.05 were used to verify significant differences in evaluated parameters. Results: The optimal conditions for the SDF extraction rate are 52EC extraction temperature, 87 U gG1 enzyme concentration, 100 mesh number and 50 min extraction duration. On this condition, the SDF extraction rate is 14.33%. Water holding capacity and swelling property of SDF from stalks of Lentinus edodes measured 10 g/g and 0.93 mL gG1, respectively. Conclusion: It is concluded that stalks of Lentinus edodes serve as good sources of SDF. Reliable and feasible optimization of SDF extraction from stalks of Lentinus edodes can be achieved through response surface method. © 2017 Shujing Meng et al. This is an open access article distributed under the terms of the creative commons attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.


Jianfeng S.,Agricultural University of Hebei | Jianfeng S.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province | Congzhi Z.,Agricultural University of Hebei | Jianlou M.,Agricultural University of Hebei | And 5 more authors.
European Food Research and Technology | Year: 2013

This study investigated the influencing factors of the Stirling refrigeration bench on the cooling and churning functions and applied the Stirling refrigeration technology to butter processing. Results showed that both refrigerant volume and mechanical vibration frequency have significant effects on the cooling effect. Optimal cooling effect was achieved for the refrigeration bench with 50 mL refrigerant volume and 12.5 Hz vibration frequency. The temperature of cold end decreased 34.5 ± 2.3 °C after 420 s of refrigeration. Given the parameters mentioned above, the fastest butter formation was achieved when the initial fat content in the cream was 25 %. The quality of the resulting butter is better than the resulting butter formed by using creams with 15 or 35 % initial fat contents. The results provide certain theoretical references for the application of the Stirling refrigeration technology to the butter processing industry. © 2013 Springer-Verlag Berlin Heidelberg.


Li X.-Y.,Agricultural University of Hebei | Sun J.-F.,Agricultural University of Hebei | Sun J.-F.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province | Cui X.-P.,Agricultural University of Hebei
Modern Food Science and Technology | Year: 2013

In order to study the effect of infrared drying on the quality of instant shrimp and investigate the relationship between the physicochemical indexes and sensory quality of instant shrimp, moisture content, water activity, color parameters, texture parameters and sensory evaluation scores of instant shrimp treated by different infrared drying time were measured and analyzed. Also correlation analysis between sensory evaluation scores and texture parameters was carried out. The results showed that infrared drying had a significant influence on the moisture content, water activity, color and texture parameters of the instant shrimp. Hardness, resilience, cohesion and a* value of color parameter could be objectively used to evaluate the product quality instead of sensory evaluation through a regression model. The regression model between sensory evaluation scores and texture parameters was Y (sensory evaluation scores)=0.260X1 (Hardness)+2.800X2 (Resilience)+5.425X3 (Cohesion)+0.218X4 (a*)-10.744, R2=0.972.


Sun J.,Agricultural University of Hebei | Sun J.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province | Wang J.,Agricultural University of Hebei | Wang J.,Engineering Technology Research Center for Processing of Agricultural Products of Hebei Province | And 3 more authors.
Asian Journal of Chemistry | Year: 2014

The simultaneous determination of the methanol and ethanol content in traditional Chinese jujube brandy, a simple and rapid method using GC-FID equipped with a semi-polar column (TG-35MS, 30 m x 0.25 mm x 0.50 μm) is presented. Chromatogram showed a retention time of 6.73 min for methanol and 7.38 min for ethanol. The linear ranges of the calibration curve for methanol and ethanol were both wide, range from 31.25 μg/100 mL to 3.20 g/100 mL for methanol (R2= 0.9995) and 1.25 to 80% v/v for ethanol (R2= 0.9969). Standard addition of methanol and ethanol to traditional Chinese jujube brandy gained excellent recoveries of 101.8 and 101.3%, respectively. With this method, pre-treatment of sample is no longer required and less than 19.10 min is taken for one single analysis from direct injection of original samples to obtaining data. Twenty-four samples of traditional Chinese jujube brandy were detected with this method. The results showed that all samples had a high average ethanol content of 53.4 ± 8.4% v/v, while the average value of methanol content (in 60% ethanol) was 0.40 ± 0.09 g/100 mL. © 2014, Chemical Publishing Co. All rights reserved.

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