After a careful research on the extraction in the processing of the prunus mume beverage it is found that the leaching conforms to the three dimentional plate diffuzing model.

Study on the stability of pineapple yogurt beverage.;

Research on compound yoghurt drink stabilizer by simplicity barycenter design;

7)from hydrolization of corn gluten meal by multi-enzyme, the optimum formula and functions of anti-anoxic and anti-fatigue of high F ratio oligo-peptide yoghurt drink were studied.

25% respectively in controlling the stability of yoghurt drinks.

Studies on preparation of seabuckthorn vinegar by liquid-state fermentation and development of vinegar drink;

Research on and development of functional vinegar drinks;

To exploit persimmon resources,the fermentation technology of persimmon vinegar drink was studied.