The object vector of fuzzy comprehensive evaluation of food quality in sense is dissected. It is discovered that dispersion of the object vector come from discordance of the mark given by experts and disproportion of food quality in different sense. It is expounded how to utilize the object vector of fuzzy comprehensive evaluation of food quality in sense. A new function evaluating food quality in sense has been developed. The shortcomings of the criterion of maximum membership degrss and the sequencing method given by Zhu Yuyao、 Lan Jingbo are discussed. The mistakes in the literature relative to fuzzy comprehensive evalualion of food quality in sense are pointed out and corrected.

The brown pigments are major part of coloring materials for food. Wild jujube pigment are developed and studied in China. Its color and stability are better than that of caramel and cacao color. The major coloring material is required to study in future.

 Producing caramel form different types of sugar was studied under the same conditions. The technologies used were nonammonia and ammonia method. The sugar as raw material was the white granulated sugar of the best quality, the glucose of the first grade and the invert sugar. The normal properties and the other properties such as isoelectric point and colloidal property were determined. The conclusions obtained would be useful for producing and applying caramel pigment.

 Volatile flavour components were separated form Jin-hua ham by steam distillation. The distillate was extracted by ether, then concentrated by volatilizing of the ether. Forty-eight components were isolated and identified from the concentrate by GC-MS, inclding alkanes, alcohols, aldehydes, ketonds, alkenes, acids and esters. Most of them were identified from Jin-hua ham for the first time.

Cecropins of Antheraea pernyi pupae is a kind of broad-spectrum sterilizing substances constructed by 35 amino acids. It is induced from the organism of the antheraea pernyi pupae by immune ways. It has no toxic and side effects on the bodies of humanbeings and livestocks since it can be hydrolyzed by the protein enzymes easily. The experiments indicated that the cecropins has obvious sterilizing effect on many kinds of G+ and G- bacteria. It has great advantages on the preservation of acid foods for its higher effects in the acid circumstances. It has high solubility and stability and remains quite active at high tempratures. The action mechanism is to sterilize the microbes while common chemical preservatives only have antimicrobial affects. The cecropins is a new type of food preservative and has boundless prospects.

Starch changed its color when heated directly or heated after being mixed with water.Heat discloration temperature of starch varied from 190℃ to 210℃,and it went down when starch was soaked in water.

 The objective of this paper was to study optimal processes and processing conditions of hydrolysing high -protein rice flour with the help of enzymes containing a α-amylase, a saccharifying enzyme and a protease. By fermenting the enzymatic hydrolytic high-protein rice flour, a nutritive and delicious beverage had been made, the quantity of phytic acid was decreased fully, and the flavour of rice bran could not be tasted, which would promote the deep processing and utilization of high-protein rice flour.

The double modified starch was prepared by crosslinking with epichlorohydrin, then esterifying of viny-lacetate. The conditions of crosslinking and esterifying, the properties of the product, such as the temperature of dextrinizing , rheological behaviour stability and its advantages were also discussed.

Based on the systematic analyses of the main quality problems of the exported frozen prawn in recent years, this artical deals with various kinds of hazardous elements in prawn processing so as to select & determine the key elements affecting the prawn quality. These elements are : Production conditions, personnel, materials, freezing, selecting & grading. Specific supervision & controlling measures are explored to manipulate the above-mentioned elements. Thus practical and effective ways are provided to guarantee the prawn processing quality.

The shaoxing sweetened rice cake is a famous one among the Ningbo-Shaoxing style cakes. The formula and technology of the cake without sugar were researched and produced according to the technological principle of the shaoxing sweetened rice cake. The results showed that the short of cohesiveness of the raw materials due to non-sucrose have been resolved by means of adding glutinous rice flour. The xylitol as a sweet substituted for sucrose in the cake. So, this new product, the sweetened rice cake without sugar, will be an ideal health food for diabetic.

 The artif ical beef with the same color , flavour taste and texture as nature beef is producted from the protein fibres in diameter 1. 0 mm or so, wich are spun with soybean protein isolate (SPI) solution treated by alkali. The solution is injected into a pool containing acid and salt in it where the SPI is coagulated into fibres. The spinning can be well carried out under the conditions of the SPI conc. as 15% or so , the amount of sodium hydroxide added as 0. 9%, the spinning speeds as 3. 49 to 3. 57 cm/s. The fibres with water -weight of 65% are heat -adhibited at some prsesures with prepared food paste from flour , beeef oil, sodium alginate and the artificial beef is actquired , which has as rich nutrition as nature beef , and hardly chlesterol.