Biotechnology Center was established in 2007 to focus on the development and application of “natural, safety and efficient ” food flavor and functional food ingredients. The research direction is divided into natural extract, temperature control reaction flavor, fermentation and enzyme technology combined with the product, taste peptides and other related direction.

       Natural extract — high-quality natural plants and animals as raw materials, using distillation, biofilm separation, ultrasonic extraction, low temperature extraction and other advanced technical means, through extraction, separation, purification, concentration and other processing technology to obtain the target product.

       Temperature control reaction flavor — use high-quality natural plant raw materials as the substrate, simulate the real cooking environment, use biochemical separation, enzymatic hydrolysis and Maillard reaction technology, to establish the real natural flavor system, to obtain a characteristic flavor and function of product.

       Fermentation and enzyme technology products: use different high protein natural animal and plant resources as raw materials, perfectly combine the lipase, protease, cellulase and other enzymes with microbial fermentation process, through biochemical separation and purification technology, and ultimately get the flavor of natural and realistic, Aroma full of soft flavor characteristics and functional products.

  After years of development, the results are significant, has authorized a number of invention patents, commitment and participation in a number of related provincial and ministerial level projects.The center has developed a variety of natural flavor materials and functional food ingredients, including the following products:

 Natural extraction categories: fairy grass frozen, chrysanthemum extract, dried tangerine peel extract, ginger extract, red dates extract.

 Natural reaction categories: black sugar reactants, brown sugar distillate, etc.

 Enzymatic and fermentation categories: yogurt powder, cheese powder, soybean peptide cream, peptide powder and so on.