By adding a new kind of antiseptic agent-DMF into soy sauce and vinegar , the growth of yeasts and G-bac-teria can be obviously inhibited. It can prolong the shelf life of soy sauce and vinegar , but will not affect their taste, colour, appearance, fragance and ingredients. The test has proved that 0. 010% DMF in soy sauce, 0. 012% DMF in vinegar will prolong their shelf life to about one month in uncovered condition in the summer of north China.

This article expounds the results of series of comparative experiment on the different fat antjoxidation under ambient temperature between several kinds of smoked fatty fish and their control samples. The primary conclusion is that some effective ingredients of smoke give the products not only a unique flavour but also the antiseptic and fat antioxida-tion effects.

Research and production results indicate that the suitable maturity indices for picking Fukien mandarin orange are as follows: For medium period storage, the colour and lustre of fruit peel reaches grade 3 and the ratio of soluble solids to organics acids is 8. 5: 1, It is applicable in the area where the average temperature in a year is above 20℃, Forg period storage, the colour and fustre of fruit peel reaches grade 2 and the ratio of soluble solids to organic acids is 8. 0: 1 , This is applicable in the area where the orange can be cultivated.

he stability of agar, carboxymethylceJIulose (CMC), pectin、 sodium alginate、 Xantham gum、 gelatin were studied. Results showed that compound stabilizer made from agar and CMC pessesses suspension property, and could maintain stable in solution for a long time. The influences of concentration、 temperature, pH value、 non-electrolyte on the suspension property of this compound stabilizer are discussed . Application tests are made in carror juice and orange drink。

Take the leftover bits and pieces from the production of wild jujube juice-wild jujube peel as raw material and extract the natrual brown pigment with high safty and good stability. The process composed of extraction, pH adjustment . pre-cipitation, separation, washing and drying. Factros influencing the stability of wild jujube pigment are dis-

A new production technique of duck wheat instant noodle is introduced in this paper, Duck wheat flour is used partly instead of wheat flour. A kind of mixed natrual stabilizer has been selected. It can produce duck wheat instant noodle easily. After reconstitution with boiling water, the soup is clear and noodle is tough and possesses good mouth feel. The content of duck wheat flour in the product is more than 60percent.

Foodstuffs which had surface activity, suitable molecular weight and proper HLB (Hydrophile-Lipophile Balance ) could foam by stirring their solutions. Egg white, casein and soybean protein isolate which were classified as high foaming foodstuffs could replace edible oil for the manufacture of fat free artificial margarine having good mouthmelt-ing, plasticity and spreadability . The key step of he process was adding foam-stabilizer.

 A method for the determination of vitamin c in strawberry by reversed-phase high performance liquid chromatography has been reported in this paper. Vitamin c was separated on a Zorbax ODS (5μm) reversed-phase column using a solution of 0. 025 mol/L KH2PO4: methanol = 70:30 as the mobile phase and detected by ultraviolet spec-trophotometric detector at 254 nm. Good separation of Vitamin c was achieved in 2. 5 min . the range of detection is 0 -25 mg/L. The method was used for the analysis of actual samples and good results were obtained.