The improved technology for fruit vinegar production was introduced. Using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree.

概述了果醋生产工艺的技术改进方法，以有机水果为原料，用膨化的有机大米调节糖度，对液态果酒进行发酵；

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The extrusion puffing, on the one hand, can make solution lipase in the rice bran passivated under high temperature and high pressure condition, then prevent the rice bran oil rancidity;

米糠通过挤压膨化，一方面使米糠中的解脂酶在瞬间高温和高压作用下被钝化，防止米糠油的酸败；

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