| Summary: | 碩士 === 元培醫事科技大學 === 食品科學系碩士班 === 105 === Tea was divided into green tea (Not fermented), oolong tea (Semi-fermented), and black tea (Full fermentation), at the sampling, we observed that whether the store of hand-shaking soft drinks marked the tea of origin, aiming the questionnaire about consume from college student, to understand what kind of additives ( bubble, coconut, pudding, grass jelly ) are popular in the tea. The results showed that black tea to adding bubble are popularity, it's the reason for us to investigate bubble black tea, oolong tea, green tea. In this study, indicators of the hand-shaking soft drink in campuses of university at the central and north part of Taiwan, Microbial and chemical analysis.One hundred and four hand-shaking soft drink samples were collected from thirty four universities, to discuss the hand-shaking soft drink whether to comply with a hygiene standard, whether or not contents food additives, and the drink tea was using tea leaf or not. Microorganisms test included of total aerobic plate count, coliform, Escherichia coli, Salmonella spp., and Staphylococcus aureus, chemical analysis included coumarin, maleic acid, sweeteners, caffeine and catechin as the main target assessed for microbial and chemical analysis using Food and Drug Administration methods.The microbiological results are as follows: the legal rate of total aerobic plate count, coliform, Escherichia coli, Salmonella spp., and Staphylococcus aureus was 68.3%、61.5%、100%、100% and 100%. In the results of chemical analysis, coumarin, maleic acid and sweeteners were not detected in all samples.To investigate the different of store of hand-shaking soft drinks at student restaurant of college and outside of the college. Outside the school among hand-shaking soft drink, the legal rate of total aerobic plate count, coliform, Escherichia coli, Salmonella spp., and Staphylococcus aureus was 30.4%、26.1%、100%、100% and 100%.
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