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- The processing technology of apple vinegar beverage by using apple peels and cores as main materials thought alcoholic fermentation and acetic acid fermentation was studied. 以苹果皮核为主要原料,采用液体深层发酵技术,研究了经酒精发酵、醋酸发酵生产苹果醋饮料的工艺条件;
- Research on Characteristic Apple Vinegar Beverage with Flat Peach Juice and Watermelon Juice 特色蟠桃西瓜苹果醋饮料的研究
- Study on the Effects of Esterifying Enzyme for Enhancing Aroma of the Apple Vinegar Beverage 酯化酶对苹果醋饮料增香效果研究
- apple vinegar beverage 苹果醋饮料
- Eat that apple vinegar can giddy ah? 吃那苹果醋会不会头晕呀？
- Apple Jingning also producedxian xiang pleasant apple vinegar. 静宁苹果制作的苹果醋也鲜香宜人。
- Orangeade was used as material to produce vinegar beverage through alcohol fermentation and acetic fermentation. 以柑子汁为原料,经过酒精发酵和醋酸发酵生产醋饮料。
- Aloe and honey were used as raw materials to produce vinegar beverage with submerged fermentation. 以芦荟汁和蜂蜜为原料,采用液态深层发酵法制醋饮料。
- The production processing of shaddock vinegar and shaddock vinegar beverage was discussed in the paper. 对柚子果醋及果醋饮料生产工艺条件进行了探讨。
- Material: 50 grams of tremella , 1 piece of pomelo , a liitle water and 100 milliliter of apple vinegar. 材料：银耳50克，柚子1片，清水少许，苹果醋100毫升。
- Ganoderma lucidum vinegar beverage was fermented by adding proper alcohol into Ganoderma lucidum liquid to immobilize Acetobacter spp. 以灵芝培养液为主要基质,添加适量酒精以固定化醋酸菌发酵灵芝醋酸饮料。
- Using surface fermentation method to produce apple vinegar,its acidation and alcoholization is the same as liquid deep fermentation method. 表面发酵法生产苹果醋,其酒化和醋化过程与液态深层发酵法相同,但发酵周期较长。
- The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation. 以金樱子果、火棘果为原料,经过酒精发酵和醋酸发酵生产保健醋饮料。
- The change of components during fermenttation was studied and the process parameters were determined for apple vinegar production using pile-surface zymolysis tower. 摘要研究了用叠式动态表面发酵法酿制苹果醋的工艺技术条件，分析了发酵过程中各主要成分的变化，确定了最佳工艺参数。
- In this paper,we studied the law of alcoholization and acetification of apple vinegar which was produced with fast liauid-state fermentation,using Fusi apple as raw material. 以富士苹果为原料,采用快速液态法生产果醋,探讨其酒化和醋酸化规律。
- Adoping two stage method liquid-solid fermentation to produce apple vinegar and the acetobacter as better fermenting flora were selected, its processing was also studied. 采用二段式固液相结合发酵法酿造苹果醋,对酿造菌种进行了优选,并对酿造工艺进行了研究。
- The research showed that the apple vinegar produced by the superficial fermentation was provided with the fruit aroma of the mature apple and the appropriate sourness. 结果表明,采用表面发酵法生产的苹果醋,具有成熟苹果的果香,酸味柔和,适宜调配醋酸饮料;
- The change of components during fermenttation was studied and the process parameterswere determined for apple vinegar production using pile-surface zymolysis tower. 研究了用叠式动态表面发酵法酿制苹果醋的工艺技术条件,分析了发酵过程中各主要成分的变化,确定了最佳工艺参数。
- Using loquat fresh fruit as raw material,the production technology and raw material ratio of loquat vinegar beverage were determined based on comparative experiment and orthogonal experiment. 以枇杷鲜果为原料,通过对比试验和正交试验,确定生产工艺和枇杷果醋饮料的原料优化配比。
- Abstract： After pre-treatment， Prunus armeniaca was subjected to alcoholic fermentation and acetic fermentation to give a broth， which was then formulated to make a new vinegar beverage. 摘要： 以山杏为主要原料，经处理后进行酒精发酵和醋酸发酵，然后对发酵液进行调配，酿制成一种新型醋饮料。
