研究表明，果醋具有多种生理功能。
And studying shows that fruit vinegar has a lot of physiological function.
介绍沙枣果醋的酿制方法。
This paper introduced the fermentation method of oleaster vinegar.
本产品具有果醋独特的风味及营养保健功能。
This product has special flavor of fruit acetic acid and also has the nutritive and sanitarian function.
果醋是一种具有保健、预防疾病等功能的食品。
Fruit vinegar is a food with health-caring and disease-preventing functions.
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.
什锦有机色拉配干番茄，小萝卜，胡萝卜和果醋汁。
Mixed Organic Salad, Tomatoes Confit, Radish, Carrots and Fruit Vinegar Dressing.
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.
以活性炭负载壳聚糖制成固体澄清剂，用其处理香蕉皮果醋。
A solid clarifier was made from activated carbon and chitosan, which could be used to treat pumpkin fruit vinegar.
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.
采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。
Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology. Researches were conducted on the fermentation technology.
采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。
Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology.
为开发利用我国的柑桔资源，对柑桔果醋的酿制工艺进行了研究。
To exploit orange resources, the zymotechnics of orange vinegar was studied.
以成熟的都柿果渣为原料，经酒精发酵和醋酸发酵生产都柿果醋。
The health-production vinegar is made from the ripe bilberry's dregs and it should pass the processes of alcohol fermentation and acetic acid fermentation.
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。
The producing conditions of hawthorn fruit vinegar by one-step fermentation were discussed by orthogonal experiment.
采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。
The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation.
以山楂为原料用液体发酵法进行酒精发酵、醋酸发酵制备山楂果醋。
The hawthorn is the main material and the fermentation carried out by alcohol fermentation and vinegar fermentation which were conducted by the way of bottom fermentation.
我国果醋历史悠久，几乎与果酒是同时代的产物，早在夏朝就开始有记载。
The history of fruit vinegarin our country is glorious. It was appeared at the same time with the fruit cider long before.
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.
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.
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.
果醋加工的工艺方法较多，主要可分为液态发酵、固-液发酵及固态发酵法三种。
Processing techniques can be divided into 3 types according to the appearance of the material during the course of making vinegar, such as solid, solid - liquid and liquid.
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。
Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.
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.
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.
本文介绍了用桔子汁为原料，经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
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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