fruit vinegar

Accelerating maturity of Loquat fruit vinegar by ozone and optimization of technology

枇杷果醋的臭氧催陈效果与工艺优化

Study on the technology condition of making hawthorn fruit vinegar by one-step fermentation

一步发酵法生产山楂果醋的工艺条件研究

Study on mixed fermentation of seed watermelon of Gansu fruit vinegar with Multi-Microorganisms

利用多菌种混合发酵甘肃籽瓜果醋的研究

The Application of Beer By-product in Nutritional Fruit Vinegar

啤酒副产品在营养果醋生产中的应用

Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry

菠萝果醋风味成分的GC-MS分析

The producing conditions of fruit vinegar by one-step fermentation were discussed by orthogonal experiment.

本文用正交试验法探讨了一步发酵法生产山楂果醋的发酵工艺条件.

A study on the development of kiwi fruit vinegar

猕猴桃果醋的开发研究

Many of the foods and drinks that we associate with a modern diet, including wine, many fruits, fruit tea and balsamic vinegar contain acid.

与我们密不可分的现代饮食中的许多食物和饮品，如葡萄酒，许多水果，水果茶和醋都含有酸。

Optimizing the Brewing Technology for a Complex Fruit Vinegar Beverage with Pear and Ginger

梨、姜复合果醋饮料酿造工艺的优化

Fruit vinegar prepared was a condiment as well as material to prepare fruit vinegar drink.

制品既能直接作为调味品,又能调配成果醋饮料.

The producing conditions of hawthorn fruit vinegar by one-step fermentation were discussed by orthogonal experiment.

本文用正交试验法探讨了一步发酵法生产山楂果醋的发酵工艺条件。

Study of Kiwi-fruit Vinegar MOLECULAR BIOLOGY OF FRUIT RIPENING

猕猴桃果醋的研制果实成熟的分子生物学

Research on the non-biological back mixing and clarification of fruit vinegar

果醋的非生物返混及澄清研究

Development of compound apricot-peach fruit vinegar beverage with low alcohol

桃杏复合低醇果醋饮料的研制

Application of Naringinase in Processing The Fruit Vinegar of Orange

柚苷酶在柑桔果醋加工中的应用

Citrus vinegar beverages possess orange-yellow colour, gratifying fruit savory, harmonious sourness and sweetness, soft taste, flavor is rich and generous, without own bitter of citrus.

柑桔果醋饮料颜色橙黄，具有怡人的柑桔果香，酸甜协调，柔和可口，风味丰厚圆满，无柑桔特有苦感。

Research on brewing fruit vinegar of kiwi fruit Study on submerged fermentation technology of grape vinegar

猕猴桃发酵果醋研制葡萄醋新型液态生产工艺研究

Study on the Content of Oleanolic Acid in Chinese Flowering Quince Fruit Vinegar by HPLC

HPLC测定木瓜果醋中齐墩果酸含量

Processing technology for fermented honey and fruit vinegar drink

蜂蜜果醋发酵饮料生产工艺

These components formed the particular flavor of pineapple fruit vinegar.

这些物质的共同作用形成了菠萝果醋独特的风味。

Technological Study about Producing Peach Fruit Vinegar

桃果醋生产的工艺研究

Seabuckthorn fruit vinegar beverage can be made by microbe fermentation, and it has many medicinal and sanitarian values.

通过微生物发酵法生产出沙棘果醋，并经精心调制而成的沙棘醋酸饮料，具有美容保健之功效。

Health Food-Fruit Vinegar

健康食品&果醋

Application of HACCP in processing of fruit vinegar of muskmelon

HACCP在香瓜保健醋生产中的应用

Studied on citrus fruit vinegar, based on the theory of equilibrium of nutritional structure, adopted perpendicular test to perform optimization ratio of recipe.

柑桔果醋饮料研究，根据均衡营养结构原理，采用正交试验进行配方的优化配比，确定柑桔果醋饮料的优化配比为：醋酸含量5.2%的柑桔果醋40%；

Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.

本文以野生酸枣为原料，经过酒精发酵和醋酸发酵两个工艺过程，制得了酸枣果醋。

And studying shows that fruit vinegar has a lot of physiological function.

研究表明,果醋具有多种生理功能.

Through alcohol and acetic acid fermentation with the supplement of syrup, citrus fruit vinegar of 4.

经过酒精发酵、醋酸发酵等主要工艺, 酿制的柑桔果醋具有柑桔的天然色泽,酸味柔和,具有怡人的果香,无苦味.

HACCP System in the Seabuckthorn Fruit Vinegar Production

HACCP体系在沙棘果醋生产中的应用

The Factor and Controlling Method that Affecting Quality of Fruit Vinegar Made by Submerged Fermentation

影响液态深层发酵果醋质量的因素及控制方法