The quality of cold drink and foods sanitary inspection in Huangshan City in 1980-1989 were analysed by the method of Rate control chart. First, Count the average unqualified rate and each up & down control line of the drink and food. Then, drawn the rate control chart and estimated the sanitary. Fanally, Analysed the unqualified cause and prevented according to the Chart & estimating.

 Avidin from dried hen’s egg white powder-a drink product has been isolated, purified and characterized. Results made clear that 0. 040-0. 055 mg of avidin can be separated from each gram of dried egg white powder, and its specific activity was 10 units per mg protein.

 Isoamylase is used to cleave the branching point of amylopectin for preparing starch film and raising its tensile strength. Method of orthogonal test was used to study the reaction conditions for isoamlase to cleave the amylopectin of potato starch, and depicted the relative curves of the reaction time to starch film tensile strength, percent elongation fold resistance , permeability and percent amylose. It offerd the basis for making excellent properties edible starch film.

 The Oxygen-resistant fermentation conditions of B-infantis was studied by screening and acclimating in skim milk culture medium. Several optimal promoting substances were obtained from many experiments, which had excellent simulating effect on B-infantis multiplication in oxybiotic process, finally the higher becterial produtive culture medium was gained. So that it was possible to apply this strain made fermented products. Optimal fermentation process was selected by experiments. Bulk starter were prepared by useing the BAT mix culture, or cultivating the B-infantis, S. thermophilus, L. acidophilus individually, then mix them in different proportion. It was normal condition that Bifido yoghurt was produced useing the bulk starter. Not only the taste and aroma of this product are quite similar to original yoghurt, but also it contains 107-8 viable cells of both B-infantis and L. acidophilus bacteria per milliliter. Therefore nutrition value and health care of Bifido-yoghurt are much higher than original yoghurt.

 Five processing parameters were studied using optimum design. The result showed that the fermenting-temper-ature was the most important factor, then the fermenting time, thickness of leavies, withering time, rubbing time. Withering for 14 h and rubbing for 20. 8 min combined with thichness of 2. 5 cm of leavies and temperature of 18. 2℃, fermenting for 75 min was found to result in an optimum process for the fresh leavies used in the study.

The oxygen-resistant stain (B bifidum) was obtained by screening and acclimating with the different conditions and mediums. Using this strain in normal yoghurt process condition, the milk can be coagulated within 7 hours and it contains 107/ml viable cells of bifidobacteria. Culture activity test can be used for evaluating starter quality.

 Artificial beef is produced with refined giantarum starch got from the root tuber of nature giantarum plant in this article. It is possessed the same colour , flavour and taste as true beef , and being nutritious and healthful for your body. It may be eaten as snacks for spending leisure , or be taken with wine.

Super critical fluid extraction is using super critical fluid as extreacting solvent. The super critical carbon diox-ied extraction has the advantages of low temperature treatment, effectively extracting volatility substance, no oxidating deterioration . harmless to the health , stability and safety. Super critical fluid extraction in food industry is mainly used in extractions of essence , perfume , pigment oil , decolor deodorization , and also used in de - fat of food materials , degreassing caffeine, separating oil mixture and purification.

The present paper reports the extraction of red pigment from cockscomb and its physicochemicai properties, which provides scientific basis for the extraction and application of the red pigment.

In recent years, post mix beverages are more and more accepted and Welcome by people in the soft beverage market of our country because of its convenience and quick service. A survey of its hygienic standard was taken on the 105 samples from 92 sales spots of post mix beverages produced by Nanjing BC Foods Co. Ltd, which showed: 95. 2% samples were up to our "National Hygienic Standard for Beverages" , but the some problems still remain in the hygienic management on the sales spots of the post mix beverages. It is highly suggested to formulate the hygienic regulations on post mix bevergaes as soon as possible.

Guangdong Soup contains 18 kinds of amino acids and 9 of them are necessary for human beings. Some nutrients which are dissolved in soup contribute to the delicious taste. The Soup is packed in compound plastic bag, sealed in vaccum condition and sterilized under pressure so as to has long shelflife.

Mutagenicity of boiled beef extract were detected by using sabmomella typhinnurrium strain TA 98. As a result, the level of mutagenicity was dependent on the concentration of beef in the extract and the duration of boiling. No relationship was apparent between depth of colour and mutagenicity.

The changes in quality of oil in the crunchy rice candy stored in natural conditions were studied. The results showed that the rare delicacy, the value of acid and peroxide and melondialdehyde increased with the prolongation of storge. Therefore, the oxiding of oil is the one of cause for effecting the storage quality.

Through the analysis by the mixed Orthogonal Experiment (5 factor multilevels), the effect and the physiological and biochemical changes were investigated . The fifth treatment i. e sealing in a plastic package with a C2H4 absorber intermittently warming , use of a non-Calcium coating agent , treated in the second-day after harvesting and guaza-time was found to be the best.

This paper reports the application of PCR, Biotinylated probe labeled by PCR and culture methods for detection of L. monocytogenes in 68 pork samples and 70 milk samples collected from some free markets in Changchun city. The sensitivity of the above three tests have been compared. There are 41 positive samples in PCR test; 33 positive samples in dot-blot test and 22 positive samples in culture method. The ratio of the positive rate of the above three tests was as following: 100. 00 : 73. 32 : 48. 88. PCR reacted positively to all strains of L. monocytogenes , but negatively to other species of Listeria and bacteria. It is concluded that PCR is the most sensitive , simple and rapid method for detection of L. Monocytogenes in food , but for large quantity of samples , dot-blot test with the probe may be helpful.

Urease in soybean is determined quantitatively by ammonia gas sensing electrode based on the ammonia produced from the urease hydrolysis reaction of urea. The effects of temperature, pH and urea concentration on characteristic of urease in soybean is studied. The optimum temperature of soybean urease is 50℃. The pH value at which soybean urease shows supreme hydrolysis reaction is 8. 0. The suitable urea concentration is 0. 02 mol/ L. The linear range of steady-state response of ammonia gas sensing probe is 10 4-10-1 mol/L NH4Cl. This method has been applied to analysis of urease in soybean and gives recoveries of 97. 5% -103. 3% and standard deviation of 0. 55%-2. 65%.