The processing conditions and the basic morphology of protein microcapsule using high-voltage electrostatic fieldhave been studied. The optimal technical parameters ascertained were 200r/min of rotating speed, 4.5kV voltage, 3.5cm distanceover the liquid surface, and 60mm/h of pushing speed. The round and uniform protein microspheres of small diameter could beobtained by the processing method.

The rheological properties were investigated on tomato juice that were produced by using screen openings 45,32,24 and16 mesh. Data of shear rate-shear stress of tamato juice were obtained by using a rotational viscometer. By correlationof shear rate and shear stress experimental data of tamoto juice, it was found that the rheological behaviour of tomato juice couldbe characterized by the Bingham model. The consistency index and yield stresses of tomato juice were determined at varioustemperatures (25～60℃) and mesh.The correlations for apparent viscosity of tomato juice produced by using various meshesas a function of temperature were also presented.

Different wheat variety and blended proportion to flour blending tests were undertaken in this research to study howeffect on the flour ingredient after flour blending. Results indicated that flour blending has some effect on the change of flouringredient. Generally with high-quality flour blending proportion increased, the gluten macropolymer (GMP) content, dis-soluble sugar content and α-amylase activity all show a increasing tendency, so to make the blended flour quality get certainimprovement. If two flour blended in suitable proportion, such as Wenqian Yihao and 006 variety blended in 60 to 40 proportion,the GMP content, the dissoluble sugar content and α-amylase content of their blended flour will have high value, their qualitychange will be superior to other blending proportion and make the baking quality obviously improved, therefore their suitableblending proportion is 60 to 40.

The functional component in propolis is mainly composed of flavone. The functional component is extracted withalcohol traditionally and it is low-efficiency process. Ultrasound technology can be used in the extraction process under thefollowing conditions: power 750W, propolis:alcohol 1:15(W:V), time 15mins. The extraction ratio and the content of total flavoneare improved significantly.

The essential oil of spice power was extracted by steam distillation. The antimicrobial activities of the essentialoil, including the inhibition zone, MIC value and inhibition activity of gaseous state were studied. The oil was determinedby GC/MS. 9 compounds have been identified and their relative contents determined by area mormkalization.Cinnamaldehyde and trans-Anethole were their chief components, and their relative contents were 39.79% and 36.4%,respectively.

The quadratic polynomial regression mathematics model of the effects of food matrix on Bacillus subtilis of highhydrostatic pressure inactivation was established by response surface methodology in the present investigation. Tests ofsignificance for regression coefficient indicated that isolated soybean protein, sucrose and pH(in food matrix) were significant incomparison with bean oil for the effect of food matrix on Bacillus subtilis sterilization by high hydrostatic pressure. Analysis ofVariance(ANOVA) for mathematics model demonstrated that the model was highly significant and the experimental error wasvery low. As a predicted model it had a high degree of fit.

In order to extracting and analyzing red radish pigments, the thin-layer chromatography and column were usedto study the optimum factors such as the quantity of pigment, developing agent, developing time etc. That would affect the pigmentsextraction. The experiment showed that both the silica gel G used as the fixed phase and the mixture solution ratio of anhydrousalcohol and water at (5:1, V/V) were the optimum conditions.

When immobilized PLA1, inhibitor can couple amine residues which are important for catalysis or maintaining proteinstructure. Therefore, it can protect amine groups of activating site by binding between glutaradehyde and inactive groups of amineso as to increase activity retention of immobilized enzyme.In addtion, phosphate is shown to be a competive inhibitor of PLA1,and by means of making chart to get the Ki value.

This paper focused on the isolation methods of lactic acid bacteria from the filtrate and lotion of Kefir. The resultshowed: when the improved whey media added with 0.5% sorbate by dish pour; the anaerobic culture could achieve much bettereffect on the isolation of lactic acid bacteria. Moreover, the strains in the filtrate were growing better than those in the lotion.

Chitosan with free amino groups reacts with glucose to form Maillard products.All pHs,tempertures andreactants’mo ratios affect reaction content and rate.The obtained products have behaved excellent solubility and antioxidativeability.It is a new way to develop natural antioxidants.

Using the methods of chemistry luminescence, this paper studied the effects on scavenging oxyzen free radical andinhibiting lipid peroxidation by different organs from Tegillarca granosa.The results showed that Tegillarca granosa blood, viscusand muscle could scaveng superoxide radical, hydroxyl radical and H2O2, and inhibit lipid peroxidation with IC50 as 0.08mg/ml,0.05mg/ml, 0.10mg/ml and 0.24mg/ml respectively. Tegillarca granosa blood inhibition was most obvious. Tegillarca granosaviscus inhibition was weaker than that of Tegillarca granosa blood. Tegillarca granosa muscle inhibition was the weakest one.

The antioxidant activities of distilled water extraction of 9 kinds of fruits and vegetables(edible portion), after beingheated, dried, preserved in salt or dealt with acid,were measured by using the bleaching of β- carotene linolic acid model assayfor evaluating the effects of different processing treatments on the stability of antioxidant activity of fruits and vegetables. Theresult showed that when they were heated in four ways, the antioxidant activities of samples containing anthocyanin weredecreased and that of cabbage and apple were increased in comparison with the control. Among four ways of heat treatment, theincrease of the antioxidant activity treated with boiling and microwave were higher than the other two methods. The antioxidantactivities of fruits and vegetables processed with salt were different within 4%～7% range. The antioxidant activities of juice ofcabbage added with five kinds of acids were increased in different levels according to different acids.

The granular morphology of starch isolated and purified from Jack-fruit seeds was investigated, including the shape,X-ray diffractive pattern, the content of starch chain and branch, solubility and swelling power. The experiment indicated:Optical microscopy of the starch showed half-round or round with typical polarization cross. The granular size of starch rangedfrom 5 to 25μm and with average value of 15μm in diameter. Its X-ray diffraction graph appeared as C pattern. The startingpoint of gelatinization temperature of Jack-fruit seed starch was 68.2℃ and the end was 78.3℃, Gelatinization parametersdetermined by polarization cross disappeared. The content of starch chain and branch was 24.2% and 75.8% respectively.Swelling power and solubility of Jack-fruit seed starch differed from those of corn starch and after 76℃ the two values of Jack-fruit seed starch increased rapidly and exceeded the related values of corn starch.

The ratio between length and diameter of the column and the velocity of flow which influence the isolation of theapple polyphenols have been studied in this paper. According to three targets such as ratio of desorption, isolation ratio ofepicatechin and chlorogenic acid ,we compared the two parameters to determine the best condition of the isolation. We adopteda Sephadex LH-20 column to isolate the apple polyphenols and the mobile phase is ethanol in deionized water and 60% acetonein deionized water. The data indicate that the three targets are the best when the velocity of adsorption is 1.5ml/min, the velocityof desorption is 1.0ml/min and the ratio of the column is 20×2.5.

The composition, effect and utilization of wheat bran were summarized in this paper. And wheat bran samples wereanalyzed, which have been comminuted and classified by the mechanical impact grinding instrument. The results showed that whenthe mean particle size was below 10μm, the cells were nearly wholly broken. And the composition transformation of wheat branafter ultra-fine comminution was also studied.

Emulsion stability of oil and water was studied when the phospholipids with different contents used as emulsifier.The emulsions were not stable when the amount of phospholipids and the ratio of oil and water were low. The stable emulsioncould be obtained when the amount of phospholipids was about 1.5%W. The stable emulsion required more of phospholipidswhen electrolyte of NaCl was added to the emulsion.

In this study, we compared and analysed the change of anthraquinone, 2,3,5,4’- tetrahydroxystilbene-2-O-β-D-glucoside and starch of Polygonum Multiflorum Thunb by using 4 different processed methods (steamed without adjuvant,processed with bean, processed with ginger and processed with yellow wine), and analysed the trend of active components ofprocessed products with processed time changing. It showed that the content of free- anthraquinone of the processed productsteamed without adjuvant (120℃,6h)was 1.78～1.84 times that of other processed methods, while 2,3,5,4’-tetrahydroxystilbene-2-O-β-D-glucoside content was 1.06～1.61 times that of other processed methods. The processed timeobviously affected the content of the active components(F,α= 0.05). The starch was distracting, gathering, distracting, and thengathering during processed time changing.

In this experiment, the natural pigment Xanthophyll has been purified, and its spectrum characteristic determinationwas described afterward. The affects caused by temperature, illumination, pH and metallic ions on the stability of Xanthophylland the reducing quality of the pigment have been studied,the pigment suffered losses mostly by the reducer but slightly bythe ions. Orthogonal experimental design(34) was put up with two food additives and pH conditions among 5.1～6.9 showed betterstabilizing effect. The order of affection was: metallic ions>pH>vitamine C. The optimum stable conditions were: theconcentration of Zn2+, as 0.0055%, VC as 0.020% and pH as 6.0. The result of the orthogonal experimental was in reverse orderof the single factor studies.

The volatile aroma compounds of three different species of jasmine tea were studied and the whole quantities of volatilecompounds, which are the foundation of aroma consistency, have been determined. The low boiling point components were theimportant affection to the freshness and lively degree of aroma. The relationship between aroma constituents and aroma qualitywas studied. And the main components of jasmine tea were: linalool, benzyl acetate, cis-3-hexenol, methyl salicylate and benzylalcohol. In addition, the higher the quantity of the former four compounds, the better the quality of jasmine tea aroma.

The requirement of stable casein in acidic condition was analyzed in this article, and the stability of casein systemin the same condition was studied too. The results showed that casein system added with high-ester pectin in acidic conditioncould be stable and the stability was affected by the pH, degree of esterification(DE) and dosage of high-ester pectin, sugardosage and chelating agents in the system.

The article introduced two kinds of pilotscale experiment technology of volatile oil extracted from dry leavesof Ocimum basiliam Linn var. pilosum (wild.) Benh, by putting emphasis in comparison with the extraction rate andcomponents of volatile oil between steam distillation and superciticol CO2 (SC-CO2) extraction. The results showed thatthe extraction rate of volatile oil was about 0.89% by steam distillation and there were 13 main components in thevolatile; while the extraction ratio of volatile oil was about 2.8‰ by SC-CO2 extraction and there were 18 maincomponents. Moreover, the color and the flavor of volatile oil by SC-CO2 extraction were better than those by steamdistillation.

Modified starch HI-CAP100 was used as the wall material to prepare the microencapsulated cold press orange peeloil and microencapsulated distilled orange peel oil respectively. In comparison with the traditional wall materials, the modifiedstarch used as wall material could have the higher encapsulation efficiency. The sensory quality of microencapsulated cold pressorange peel oil and of microencapsulated distilled orange peel oil was evaluated respectiveley by “f function method”. It wasfound that microencapsulated cold press orange peel oil was better than microencapsulated distilled orange peel oil.

Some factors of hurdle technology, including far infrared radiation, ultraviolet ray, heating and cooling, are utilizedto control the quality of new-type concoct food. By sense and microorganism tests, it is found which hurdles adopted are moreeffective in products. The result indicates that dehydrating 20min with 1500W far-infrared-ray under the term of 95℃,sterilizing 25min with 235W ultraviolet-ray, and refrigerating under the term of 4℃ can kill harmful bacterium, and cannotinfluence the flavor and quality of products.

The stability of red pigment from Gerasus fruticosa was investigated in this paper. The results showed: pH exerteda large effect on the pigment stability, while lowering the pH in the range 1～4 had little effect. Of the various metallic ions tested,it was found that Na+、Al3+、Zn2+ had effects of tone fortification on the pigment; Cu2+(<0.1mol/L)、glucose、ascorbicacid had little effect and sucrose was shown to have a definite effect of degradation. However Fe3+ had severe undesirable effect.Furthermore, hydrogen peroxide and sodium sulfite were observed to have marked increase in the rate of the pigment degradation;Besides, preservative sodium benzoate had no undesirable effect at lower concentrations(<1%), but at higher concentrations(>1%)had effect of obvious degradation.

Five proteinases were used to hydrolyze rice residue in the research. The result showed that the effect of trypsinwas the best. When the substrate concentration 8%, trypsin -substrate ratio 6%, temperature 50℃ and the hydrolytic time6h, The rate of extraction was 83.02% and the degree of hydrolysis 25.03%.The molecular mass of hydrolysate was determinedby HPLC gel filtration. All the molecular mass was below 5000Da. Among them the molecular mass below 1000Da reached52.30%.

Two different de-protein processes (Enzymolysis+Sevage’s method and Trichloroacetic acid method (TCA )) wereproposed to improve the traditional process for extraction of polysaccharide from Spirulina Platensis. The production rate of crudepolysaccharides (ESPE, TSPS, SPS), the contents of polysaccharides and the remained protein ratio in the crude polysaccharides,etc, were compared in this paper. ESPS and TSPS were further purified by loading on DE-52 and Sephadex - 100 . Twopolysaccharide fractions of ESPS and three fractions of TSPS were obtained. The molecular weights of these fractions were 96,200、85800, 64300, 37400, 17400 respectively. The different efficacy of different molecular weight polysaccharides shouldbe studied further.

Using Nostoc sphaeroides as raw materials, the different de-odorizing technologies were studied. The results wereas following: ultra-filter, sheltering, fermentation, enzyme degradation or encapsulation could eliminate fishy odor effectively,while different method of de-odorizing could produce beverage with different favor. The effect of compound de-odorizing methodwas much better than single de-odorizing method. The results of ultra-filter and encapsulting, ultra-filter and sheltering were thebest. The beverage that was dealt by the compound methods had the optimal flavor and color.

Safflower oil was a good source of linoleic acid, which could reach 73%～85%. The method for preparing linoleicacid from safflower oil was studied in this paper. After saponification, acidification and urea inclusion, the product obtainedcould contain a purity of 99.65% of linoleic acid.

This paper mainly discussed how to extract phytase from bran. And the activities of wheat bran phytase were studied.The optimum conditions for this extraction of phytase were: pH 5.15 and temperature 37℃. Inositol triphosphate was obtainedthrough partially hydrolyzing phytic acid and isolated by ion exchange resin. This provided a feasible way to produce inositoltriphosphate.

The green tea infusion easily browned and brought in unpleasant flavor. The paper indicated that it was obviouslyeffective for preserving the physical color and decreasing unpleasant flavor by means of reverse osmosis membrane concentrationtechnology.

The method for extracting mulberry red pigment from mulberry juice by resin was studied in this paper. The resultsshowed: adsorption capacity of AB-8 resin for mulberry red pigment was 66.15mg/ml wet resin. The optimum conditions of adsorptionwere: temperature 50℃ and pH2.00. All mulberry red pigment that had been adsorbed by AB-8 resin was eluted at room tempera-ture with pH1.5 and 50% alcohol at the flow rate of 0.5BV/h. After ten times of elution, the exchange capacity was only decreasedby 2.6%. The pigment produced by this technological process was purplish dark powder, and the chromosphere was nearly tentimes stronges than that of National Criteria. The yield was 0.88%.

Kaempferia galamga was taken as raw material of lipid extraction. This paper studied the influence of extractiontemperature , extraction pressure , the frequency of pump and extraction time on the extraction rate by means of supercritical CO2extraction. This study provided scientific base for industrialization process.

The supercritical CO2 was used to extract the lipid from Brucea javanica and the alter of the pressure to change thesolvency of lipid, was studied thereby to separate the oil of different qualities. Lipids of two different qualities were obtainedwith one as a low content of free fatty acids (FFA) and the other as a high content of free fatty acids (FFA) which could be usedas a medicine ingredient for anti-tumour treatment.

The technologies of extracting and refining total flavones from the marc of Sea buckthorn were studied in this article.The optimum technological conditions were obtained by orthogonal experiment as follows: degreasing with benzinum, extractedwith 65% ethanol, extraction temperature 80℃, extracting 3 times (1h for each time) and the ratio of material to solvent 1:8 (W/V).Macroreticular adsorptive resins were used to refining total flavones. The results showed that X-5 resin was a perfect adsorbentto refine total flavones of Sea buckthorn.

Extraction of the flavonoid from Hemerocallis citrina was studied in this paper.The results showed that best extractingconditions were: extract temperature 75℃, extract time 1h and the ratio of solid to liquid as 1:20 with 95% ethyl alcohol. Theextracted rate was 7.18%, under above conditions. The obtained material showed good affect to scavenging hydroxyl radials.

The research on the extracting technology of Auricularia polysaccharide was studied in this paper. The results showedthat the extracting rate of polysaccharide was 4.38%.The extracting rate could be increased by enzymatic technology. The besttechnological conditions for the extraction were as follows: the ratio of material and water was 1:60 with a temperature of 80℃and extracting time 2.5h and the amount of Proteinase and cellulase used was 650 IU/g and 375 IU/g respectively with a reactingtime of 1.5h at the temperature of 43℃. The optimum pH of the two respectived enzymes was 7.4 and 5.3.

A microcolumn high performance liquid chromatography method for the determination of tea polyphenols wasstudied. Tea polyphenols was extracted from the tea leaf with 80% of ethanol by ultrasonic extraction at 50℃, then purified bysolid phase extraction with Sep-Pak-C18 cartridge. The tea polyphenols can be separated on a Waters XterraTM RP18 (1.0×50mm,2.5μm) microcolumn, with methanol and 1% acetic acid solution gradient elution as mobile phase at a flow-rate of 0.2ml/min, andmonitored with photodiode array detector at 200～400nm. The recovery of tea polyphenols is 95%～103%, and relative standarddeviation is 1.22%～1.6%. This method can be applied to the determination of tea polyphenols in tea with good result.

HPLC was used for separation and determination of four isoflavone compounds (biochanin A, formononetin,genistein, and daidzein) in different parts (leaf, flower, and stem) of Trifolium pratense. The results showed that there weredifferent distributions of the examined isoflavone compounds among different plant organs. The contents (dry weight) of totalfour isoflavone compounds in the leaf, stem and flower of Trifolium pratense were 0.856%, 0.403%, and 0.258%, respectively,among which the highest was in the leaf and the lowest in the flower. Biochanin A and formononetin were two kinds ofpredominant isoflavones in Trifolium pratense. The content (dry weight) of biochanin A in different parts was in a range from0.077% to 0.358%, among which the highest was in the leaf and the lowest in the stem. The content of formononetin in differentparts was in a range from 0.106% to 0.437%, among which the highest was in the leaf and the lowest in the flower. However, theamount of genistein and daidzein in different parts was low, whose content (dry weight) varied from 0.013% to 0.044%.

Objective: To compare the determination methods of VB1, VB2. Methods: the three different methods of UV fordetermining VB1, VB2 are adopted. Results: According to the value of E, the contents were 98.3±2.51 for VB1 and 94.8±0.308 for VB2, the VB1 content of compound vitamin B tablets was 102.1±1.70. The average recovery for VB1 and VB2 were100.4 and 94.9 respectively. According calibration curve method: the concentration of VB1 and VB2 were 3～18 and 1～8μg/ml, showed good linear relationship. The results were 102.9±0.661 for VB1 and 98.4±0.152 for VB2. The dual wavelengthspectrophotometery: the content of VB1 was 04.8±1.97. Conclutions: The three methods could be used to the determination of VB1,VB2.They are simple, rapid, accurate, the precision are very good.

The thin-layer chromatographic method of curcumin was developed by the use of chloroform-methanol-formic acid(96:4:0.7 in volume ratio) as a mobile phase and on GF254 silica gel plate. The Rf value of cuecumin was 0.70. The calibration curvewas linear (r=0.9983) in the range of 27～216ng of curcumin and the average recovery of 102.08%.The results showed it to bea simple, rapid sensitive and reproducible method for the determination of curcumin in curcuma samples and curcumin extract.

A pilot study for determination of vanillin in fermentation broth with the TLC method and TBA spectrophotometeryand HPLC method has been carried out. It was found that TLC method could be used to quantitative analysis. The experimentalso showed that TBA spectrophotometery, HPLC method have a good relationship, and could be reproducible. Besides theHPLC method, the TBA spectrophotometery was simple and practical for determining vanillin in the fermentation broth.

Distillation extraction method and simultaneous distillation extraction method were used for extracting the volatilecompounds of Chrysanthemum indicum L. from Huangshan. The average oil yield obtained by distillation extraction method was2.83% and by simultaneous distillation extraction method was 3.73%, 37 chemical components and 28 chemical components wereidentified by gas chromatography/massspectrometry (GC/MS) method respectively. The contents of the identified compoundsmake up 63.16% of the total volatile substances detected by distillation extraction method and 61.16% by simultaneous distillationextraction method. The contents of the volatile compounds of the volatile components were determined using the normalizationmethod.

Studies of tea polysaccharides on LD50, effection on normal mice and alloxan induced diabetes mellitus mice’s bloodsugar. Results showed that the LD50 of tea polysaccharides was 4.19g/kg, tea polysaccharides could restrain the raising of bloodsugar in normal mice and alloxan induced diabetes mellitus mice.

This paper deals with the scavenging effects of zingerone, dehydrozingerone and gingerol oxime on superoxide anionfree radical (SARF) and 1,1-diphenyl-2-picrylhdrazyl (DPPH)free radical. The results show that both zingerone anddehydrozingerone have a noticeable ability to scavenge both of the two free radicals. The more their content, the higher theirabilities are. The ability of gingerol oxime on the SARF scavenging is not obvious. All those results indicate that Zingerone is oneof these constituents in fresh ginger and its product that contribute to scavenge free radicals. Furthermore, the result also indicatethat dehydrozingerone have the potentiality to be a new antioxidant additive.

The research takes grape,strawberry,spinach,celery and radish as the experimental materials,and studies the changesof total TAA which is measured according to the spectrophotometric method using DPPH as free radical generator. We concludethat in initial storage period,the fruits and vegetables suffer slight stress,and free radicals can be scavenged by internal antioxidantivedefence system,and new isoforms are synthesized when free radicals level exceeds the activity of endogenous antioxidants.Alongwith the senescence and the accumulation of free radicals,the ability of synthesis of new isoforms and antioxidant activity willdecrease . Free radicals will accelerate the aging and death of fruits and vegetables after the level of free radicals increases to certaindegree.

Effects of modified atmosphere packaging and 6-BA treatment on physiology of post-harvesting of Day-lily flowerwere studied at 2 ℃. The activity of superoxide dismutase, peroxidase and catalase, the producing speed of superoxide freeradical and the contents of malondialdehyde was tested in the experiment. The results proved that both treatments not onlycould improve the activity of superoxide dismutase and inhibit the activity of peroxidase and catalase, the producing velocity ofsuperoxide free radical and yielding of malondialdehyde but also postpone the senescence of Day-lily flower. The effect ofcombining 6-BA treatment with modified atmosphere packaging treatment was better than the latter alone.

The physiologic properties of fruits and vegetables in modified atmosphere packaging were analyzed. As a controlindex of product quality, the consumption of dry material was put forward. Taking into account the mechanism of gas exchangeand the variations of gas concentration inside package, a mathematical model was developed to predict the shelf life of fruits andvegetables in modified atmosphere packaging.

Store the garlic bolts for 240 days in the PE silicon bags, the PVC silicon bags, the SCA silicon bags and the fixedventilation bags and appraise the changing of gases in bags and the storage quality of the garlic bolts. The result shows that gasesof the first three kinds of the bags keep balance well, but those of the fixed ventilation bags change unfixed and unbalanced. Thestorage quality of the garlic bolts is best when using the PVC silicon bags and the SCA silicon bags, followed by the PE siliconbags, and the worst is the fixed ventilation bags.

In this paper, fuzzy mathematics was used in evaluating the food sensual quality. Taking wine as example, the methodof how to make fuzzy effective control of wine quality inspection and product quality was demonstrated.

The article introduced the General EAN•UCC Specification, and took beef and fish as examples to explain howto use EAN•UCC system to track and trace the food supply chain. In the traceability system, the identification of theproduct, the attributes and the related parties as well as the locations were the base, and the information system(includinginformation acquiring, information transmitting and information managing) was the key to carry out the successful traceabilityresearch.

The concept of total quality control was applied to the whole processing of soy protein isolation. By analysing hazardsof the course and finding the key points affecting the quality and safety of products and establishing the critical limits, the scientificmethod and basis were provided quality and safety of the products for the soybean protein isolation industry .

The paper introduced special powdered fiber’s characteristics, constituent structure, physiological function andits important value in food engineer、medical engineer. The status of development of special dietary fiber in abroad and homewas overviewed in this paper.

Selenium is an essential microelement in human body with various important physiology functions. Various diseaseswould be caused if human body lacked Selenium. This study took the mung bean as raw material, enrich selenium in it by treatingmung bean with selenium solution of different concentrations. The results showed that the higher the selenium concentration was,the slower the mung bean grew. The bean would decay if selenium concentration was higher than 35ng/ml. Contents of seleniumin bean sprout were 27.03, 100.7, 155.6mg/kg after being treated respectively by selenium solution with different concentrationsof 20, 35, 50ng/ml. The SOD activity of bean sprout at first would increas as selenium concentrations increased, but reduced afterthe concentration of selenium solution was higher than 20ng/ml.

This paper studied the processing of pine seed milk beverage and studied the technological conditions of enzymolysispine seed and the effects of raw material and subsidiary ingredients to the stability of the beverage. In the end, it provided theingredients and product technology of pine seed milk beverage.

The aloe-herbs beverage was scientifically made mainly from aloe formalated with Dangshen and Maidong. Itcontained aloin, amyloses, and the like which not only showed effects of diminishing inflammation, adjusting metabolism, andreducing blood fat, sugar and blood pressure; but also easing the disturbed state of mind and relieving a cough. It was a new kindof beverage fit for the patients having gastroenteritis, hypertension, diabetes and constipation, etc.

Make use of a enzymes method to produce the corn the syrup of starch, and make contain among them 90% canbe above enzyme of glucose that solved. Then join yeast of the beer and flower etc. to adopt the reasonable is viable to processthe craft proceeds to ferment, brew the export surplus to fuck the spirit.