“fruit vinegar”簡單造句，fruit vinegar造句子

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.

The production practice suggests that waste beer yeast could be used in the production of health food (yeast extract, flavoring, white powder, fruit vinegar, beverage etc.

Application of HACCP in processing of fruit vinegar of muskmelon

Study on mixed fermentation of seed watermelon of Gansu fruit vinegar with Multi-Microorganisms

The fruit vinegar with healthy function is produced using Dongguo pear as raw material after alcohol fermentation, lactic acid fermentation and acetic fermentation.

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.

A solid clarifier was made from activated carbon and chitosan, which could be used to treat pumpkin fruit vinegar.

The production practice suggests that waste beer yeast could be used in the production of health food (yeast extract, flavoring, white powder, fruit vinegar, beverage etc.) and for the extraction of bioactive substances (SOD, FDP, RNA, β-glucan, glutathione etc.) in medicine field.

Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.

These problems influence the fruit vinegar quality and make roughly the development of the beverage industry that regards the fruit vinegar as the raw material.

Introducing the production technics and operation method of the carrot fruit vinegar. study on the immobilization cell brew the carrot fruit vinegar.

Analysis of flavor components of pineapple fruit vinegar by gas chromatography-mass spectrometry

Using ponkan juice as material, ponkan fruit vinegar was developed by liquid fermentation, and the technology parameters were optimized by single factor test and orthogonal experiment.

Laiyang pear and polished glutinous rice were used to produce health-care fruit vinegar with the two-phase liquid-solid state fermentation.