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acetic acid beverage
相关语句
  醋饮料
     Study on the Processing Technology of Jujube Acetic Acid Beverage
     红枣醋饮料工艺研究
短句来源
     Research on the production of jujube acetic acid beverage
     红枣露果醋饮料的研制
短句来源
  醋酸饮料
     Production technology of fruit vinegar and acetic acid beverage
     果醋及醋酸饮料生产技术
短句来源
     Preparation of the Acetic Acid Beverage of the Orange
     芦柑醋酸饮料的研制
短句来源
     Production of a Apple Vinegar by the Superficial Fermentation and Research on the Acetic Acid Beverage
     表面发酵法酿制苹果醋及其醋酸饮料的研制
短句来源
     Studies on technique of composite fruit juice fermented acetic acid beverage
     复合果汁发酵醋酸饮料工艺探讨
短句来源
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The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied. The research showed that the apple vinegar produced by the superficial fermentation was provided with the fruit aroma of the mature apple and the appropriate sourness. It was suitable to prepare acetic acid beverage. Citric acid and lacto-calcium can reduce the pungency of acetic acid beverage, rock candy as the sweeter of the acetic acid beverage...

The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied. The research showed that the apple vinegar produced by the superficial fermentation was provided with the fruit aroma of the mature apple and the appropriate sourness. It was suitable to prepare acetic acid beverage. Citric acid and lacto-calcium can reduce the pungency of acetic acid beverage, rock candy as the sweeter of the acetic acid beverage can provide the salubrious flavour. The optimized formula of apple acetic acid beverage was: water 100 mL, apple vinegar (acidity 5g /100mL) 5 mL, citric acid 0.15 g, lacto-calcium 0.15 g, and rock candy 9 g.

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。结果表明,采用表面发酵法生产的苹果醋,具有成熟苹果的果香,酸味柔和,适宜调配醋酸饮料;柠檬酸和乳酸钙可以减弱醋酸饮料的刺激性;冰糖作为醋酸饮料的甜味剂能提供清爽的口感。

Production f nourishing healthful vinegar by shake flask culture with the raw material of Carica papaye from Changyang County, Hubei was studied. Through fermentation by yeast and Acetobacter, the acerbity of the juice of Carica papaye was removed and the sourness was subdued. It was suitable to prepare acetic acid beverage.

以湖北长阳县的木瓜为原料,采用液体摇瓶发酵法,制备营养丰富的保健醋。结果表明,木瓜汁经过酒化、醋化后涩味已完全消除,酸味也变得柔和,适合调配果醋饮料。

 
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