本发明提供了一种番茄果醋饮料及其生产方法。
The invention provides a tomato vinegar beverage and the production method thereof.
目的：以杨梅为原料，探讨杨梅果醋及果醋饮料生产工艺条件。
Objective: The production processing of waxberry vinegar and waxberry beverage was discussed in this paper.
以玉米、杏浓缩浆渣为主要原料，研制风味独特的杏果醋饮料。
The apricot vinegar beverage was produced by alcohol fermentation and acetic fermentation using maize and dregs of apricot concentrated pulp as raw materials.
通过一系列单因素试验和正交试验，确定了小白杏果醋饮料生产的最佳工艺条件和配方。
Through a series of single-factor and orthogonal tests, the optimum formula and production process of the vinegar beverage of little white apricot were determined.
果醋饮料的配方为：果醋原液添加量12%、果醋液含糖量12%、食盐添加量0.5%。
The optimum formula of the fruit vinegar beverage contained raw fruit vinegar (sugar content 12%) 12% and salt 0.5%.
所生产出的产品是一种具有番茄果香并含有番茄汁的醋酸饮料，该产品的口感和风味较佳，是果醋饮料产 品的新品种。
The product is a vinegar beverage having tomato flavor and containing tomato juice, which is a novel variety of fruit vinegar with good taste and flavor.
对柑桔果醋的过滤除菌工艺及橙醋饮料的制作进行了研究。
Filtration and degerming technology of orange vinegar and manufacture of its beverage were studied.
本发明涉及一种碳酸型凉茶乌梅果醋植物茶饮料。
The invention relates to a carbonate-type herbal-tea dark-plum fruit-vinegar plant-tea beverage.
研究表明，啤酒废酵母可以用于生产酵母浸膏、天然调味品、营养蛋白粉、营养果醋、发酵酸乳饮料、胞壁多糖等营养食品；
The production practice suggests that waste beer yeast could be used in the production of health food (yeast extract, flavoring, white powder, fruit vinegar, beverage etc.
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 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 fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation.
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