R & D
Nature---Tech---Essence
JIKE partners with the prestigious National Research Center for Soybean Processing to achieve major breakthrough results in the research and development of Soybean.
The technology research and development groups with professor Li Ronghe as the team-leader is the only national research center for soybean processing in China.
It challenged the traditional process model in biological engineering research fields, and formed a complete set of scientific theory system of independent innovation. The teams successfully utilized the breakthrough technology of high and low temperature variance on soybean meal to extract high purity Soy Oliogopeptide, high purity Soy Isoflavones, Soybean complex factors, Oligosaccharide, Saponin, Nucleic acid, Protein concentrate, Protein feed and dietary fiber powder using a single process. Currently there is no similar technology or process or products available in the world. It is recognized in the “Sparks Program”, “Magnificent Torch Program” and “Major National Scientific Achievement Promotion Program” in China. At the same time this technology has got 10 patents to its name and has got many international awards. This has made China the forerunner in the research, development and processing of Soybean in the world.
The background of Chinese national research center of soybean processing and scientific achievements
Soybean products for the world
The world authoritative experts discovered that soybeans contain much of the isoflavone, saponins, Oligosaccharides, short peptide, microelement etc, which are effective in the prevention of cancer, cardiovascular disease, osteoporosis and gastrointestinal disease.
In 1986, Japanese scientists extracted primary soybean factor, called "soybean meal.” In 1995, Canadian scientist James predicted that industrialized soy saponins can extend the human lifespan by ten to fifteen years. Japan, USA, Canada, Europe etc, and other countries all over the world have entered this field to research and develop soybean processing, which is in a new stage of development.
The marketing prospect of Soybean products
The annual growth rate of American soybean output is over 40%, and continues to grow year by year.
FDA recommended ten kinds of health food, among which the product of soybean function ranks among the top.
The European Economic Community confirms that soybean protein contains no cholesterol, and has a low quantity of heat, high protein, and is a safe and nutritious food.
The United Nation of Food and Agriculture Organization (FAO) confirms soybean as an excellent and cheap food resource to improve the diet structure of developing countries.
There are more than 600 kinds of soybean products and soybean preparations in Japan. The Japanese government has formulated the 21st century soybean functional food development plan.
Chinese soybean further processing are quite prosperous, and is an exemplary leader in the world.
1、Advantaged natural resources
Black Land is the unique treasure that Nature bestows to Mankind, the most precious soil on the earth, one that is of high fertility and thus, very suitable for plant growth.
There are only three pieces of black land on earth. One of them is in the northeast of China.
2、The hometown of soybean with a long history
China is the hometown of soybean with a history of more than 4500 years. The soybean planting area in northeast of China constitutes 50% of the total soybean planting area in China. It is said in the Compendium of Materia Medica, a famous Chinese medical book, that eating soybean is good for the skin and bone marrow, and leads to stronger and longer life.
The non-genetically modified soybean planted in the black land in northeast of China is very famous around the world.
3、Rapid development with the government push
1996 China put forward "National Soybean Action Plan". In recent ten years, China have used legal means to promote the development of soybean industry, accelerate the realization of the target of "Soybean Action Plan". In 2006, the Chinese ministry of science and technology approved Changchun University to establish the national research center of soybean processing and form science and technology research and development groups with Professor Li Ronghe as the team-leader. It is the only scientific research institution of soybean processing technology in China.
4、Major breakthroughs with great achievements
Chinese National Research Center for Soybean have achieved a series of important scientific breakthroughs. It challenged the traditional process model in biological engineering research fields, and formed a complete set of scientific theory system of independent innovation.
Annually China produces 2000 tons of high temperature soybean meal which is used as animal feed domestically and internationally.
The research teams successfully utilized the breakthrough technology of high and low temperature variance on soybean meal to extract high purity Soy Oliogopeptide, high purity Soy Isoflavones, Soybean complex factors, Oligosaccharide, Saponin, Nucleic acid, Protein concentrate, Protein feed and dietary fiber powder using a single process. Currently there is no similar technology or process or products available in the world. It is recognized in the “Sparks Program”, “Magnificent Torch Program” and “Major National Scientific Achievement Promotion Program” in China. At the same time this technology has got 10 patents to its name and has got many international awards. This has made China the forerunner in the research, development and processing of Soybean in the world.
Li Rong, and in 2007 the Party Secretary Wang Min, Chen Xiaoguang, vice governor of reporting "functional factor continuous extraction of soybean patent" content. Secretary Wang written instructions for this project.
Agricultural Products Processing and Storage Engineering Research Group
