Abstract: An experimental equipment for measuring the ultrasonic transmission properties in liquids foods was developed. The equipment is based on pulse-echo technique, which can be used to measure the ultrasonic velocity, attenuation coefficient and specific acoustic impedance of liquid food samples. The relative error of the velocity is less than 0.5%. Measurements of attenuation coefficient and acoustic impedance are based on the ultrasonic transimission route and the acoustic reflection and transmission so that the accuracy is same fine. The equipment was used to research the relationship between ultrasonic velocity and raw cyrup concertration in malic juice. The result indicates that they have good correlation. Therefore, the equipment is practical and can be used for measurement of food quality.