The apricot vinegar beverage was produced by alcohol fermentation and acetic fermentation using maize and dregs of apricot concentrated pulp as raw materials.

The experiment was conducted using soil culture with corn stalk or wheat straw, mushroom residue and lawn grass with manure as substrates to select the better culture ingredient.

Preparation techniques and physiological actions of the dietary fibers from wheat bran, bean residue, corncob, cocoanut residue, bagasse are introduced.