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

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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

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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

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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

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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

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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.

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A study on the development of kiwi fruit vinegar

猕猴桃果醋的开发研究

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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。

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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

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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.

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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。

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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

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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

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

桃杏复合低醇果醋饮料的研制

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Application of Naringinase in Processing The Fruit Vinegar of Orange

柚苷酶在柑桔果醋加工中的应用

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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。

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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

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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

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Processing technology for fermented honey and fruit vinegar drink

蜂蜜果醋发酵饮料生产工艺

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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。

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Technological Study about Producing Peach Fruit Vinegar

桃果醋生产的工艺研究

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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。

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Health Food-Fruit Vinegar

健康食品&果醋

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Application of HACCP in processing of fruit vinegar of muskmelon

HACCP在香瓜保健醋生产中的应用

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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%；

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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。

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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.

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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.

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HACCP System in the Seabuckthorn Fruit Vinegar Production

HACCP体系在沙棘果醋生产中的应用

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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

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