This study was conducted to find the optimum process conditions for tuck- ahoe （Poria cocos） purple potato steamed sponge cake. The results showed that the best production process conditions of tuckahoe purple potato steamed sponge cake were as follows： ratio of wheat flour to tuckahoe power at 8：2, 10% purple potato starch, 25% white granulated sugar, and 1.5% yeast powder.
This study was conducted to extract pachyman to the greatest degree with ultrasonic technology, and to determine the content of pachyman by the phe-nol-sulfuric acid method, so as to choose the optimal technique of ultrasonic extrac-tion of pachyman. Firstly, the ultrasonic power, extraction time and solid-to-liquid ra-tio were investigated by ultrasonic extraction method. Then, on this basis, a respon-sible surface experiment was designed, to select the optimal process conditions ac-cording to the index of pachyman yield. The optimized ultrasonic water extraction conditions were as fol ow： ultrasonic power of 100 W, extraction time of 30 min, and solid-to-liquid ratio at 1：40. The Oxford cup method was used to study the an-timicrobial activity of pachyman. lt was found that pachyman could significantly in-hibit Bacilus subtilis_and Staphylococcus aureus.
