制得的果醋风味纯正，并具有水果的香味，是一种价值较高的营养保健型果醋。
The fruit vinegar had a good flavor with fruit aroma and was a kind of health fruit vinegar.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material by crushing.
洋梨醋是以新鲜洋梨、黑醋栗等为主要原料，经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配而成的一种果醋。
Pear vinegar is a fruit vinegar drink made from fresh pear and black gooseberry as the main materials by crushing, pressing, alcoholic fermentation, acetic acid fermentation and formulation.
就果醋的生产，对原料、原料处理、发酵、检验、果醋配制等问题进行了论述，为果醋生产提供了参考。
Raw material, process raw material, zymolysis, checkout, confect fruit vinegar were discussed in detail according production of fruit vinegar, a guide to production in fruit vinegar was also provided.
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.
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.
对柿子原浆果醋的加工技术进行了研究，并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
A new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
结果表明，木瓜汁与苹果汁制成的复合果醋，色泽清亮自然，具有两种果汁的复合香味，口感和香味都优于纯木瓜醋和木瓜菠萝复合果醋。
Production of nourishing compound fruit vinegars from the raw material of Carica papaya from Changyang County, Hubei with apple or pineapple juice of abundant sugar was studied.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.
介绍了胡萝卜果醋的发酵生产工艺及操作要点，研究了胡萝卜果醋的固定化细胞酒精发酵过程和游离细胞醋酸发酵过程。
Introducing the production technics and operation method of the carrot fruit vinegar. study on the immobilization cell brew the carrot fruit vinegar.
单因子试验研究结果表明，在芒果果醋发酵工艺过程中，接种量和发酵时间及起始酒精度是影响果醋质量的关键因素。
The inoculum amount, fermentation time and initial alcohol concentration were key factors in fermentation to affect the quality of mango vinegar.
制得的果醋风味纯正，并带有浓郁的枣香味，是一种价值较高的营养保健型果醋。
The flavour of wild Jujube fruit vinegar was pure and sweet. It was a kind of having high value nutrition and health fruit vinegar.
研究了壳聚糖对荔枝果醋的澄清效果，测定了荔枝果醋澄清前后主要成分的变化。
The effect of clarifying litchi fruit vinegar using chitosan was investigated, and changes in the major components in it before and after clarification were detected.
公司现有产品分为冬枣汁、果醋饮、丝枣醋饮及原料枣制品等四大系列，近六十个品种。
There are4 series of products with nearly60 varieties including winter date juice, apple vinegar drinks, golden date vinegar drinks and date products.
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%.
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%.
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