介绍了苹果醋饮料的功能及其国际与国内市场情况。
The functions of apple vinegar drinks are described and their status quoin domestic and foreign markets reviewed.
并对苹果醋饮料的配方通过正交实验和感官评定进行了优化设计。
With apple vinegar as main materials, the optimal prescription of a kind of apple vinegar beverage was studied by orthogonal experiment and organoleptic evaluation.
该研究以富士苹果为原料，探讨表面发酵法苹果醋的生产及其饮料的研制工艺。
The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied.
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