目的醋酸菌培养条件的优化与醋酸发酵实验。
Objective To optimize culture conditions of acetic acid bacterium and the batch fermentation of Vinegar.
分析了山西醋生产工艺的酒精发酵和醋酸发酵。
Analysing the alcoholic fermentation and acetic acid fermentation of Shanxi vinegar.
研究了废啤酒醋酸发酵的工艺及醋饮料的配方。
The technology for the acetic acid fermentation of by-beer and the formula for vinegar beverage are studied.
醋酸发酵采用液体深层发酵，最终总酸达4.60%。
The acetic fermentation was dealt with submerged fermentation and the total acid reached 4.60%.
以梨汁为原料经过酒精发酵和醋酸发酵工艺，制得了梨果醋。
Pear vinegar was produced using pear juice as raw material after alcohol fermentation and acetic fermentation.
以芦柑为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。
Orange was used as raw material by alcohol fermentation and acetic acid fermentation to prepare natural healthy drink.
以南瓜为原料采用酒精发酵、醋酸发酵工艺生产天然保健饮料。
Pumpkinwas used as raw materials by alcohol fermentation and acetic acid fer-mentation, to prepare natural healthy drink.
该文以无花果干为原料，经酒精发酵和醋酸发酵制得无花果醋。
FIG fruit vinegar was produced using dried-fig as raw material to make by alcohol fermentation and acetic acid fermentation.
以成熟的都柿果渣为原料，经酒精发酵和醋酸发酵生产都柿果醋。
The health-production vinegar is made from the ripe bilberry's dregs and it should pass the processes of alcohol fermentation and acetic acid fermentation.
采用液体发酵法酿制橘皮果醋，经水解、酒精发酵及醋酸发酵等工序。
The orange peel vinegar was produced by liquid fermentation through hydrolysis, alcohol fermentation and acetic fermentation.
以山楂为原料用液体发酵法进行酒精发酵、醋酸发酵制备山楂果醋。
The hawthorn is the main material and the fermentation carried out by alcohol fermentation and vinegar fermentation which were conducted by the way of bottom fermentation.
以金红苹果为原料，经过酒精发酵、醋酸发酵等工艺酿制出金红苹果醋。
Jinhong cider vinegar drink was produced from Jinhong Apple as the raw material by alcoholic fermentation, acetic fermentation, formulation, sterilization and filling.
以金樱子果、火棘果为原料，经过酒精发酵和醋酸发酵生产保健醋饮料。
The fruit of Rosa laevigata Michx and Pyracantha fortuneana were used to produce a health vinegar beverage through alcoholic fermentation and acetic acid fermentation.
以砀山梨为原料，经过对酒精发酵和醋酸发酵工艺的研究，得到了梨果醋。
This research take the Dangshan pear as a law material, pear vinegar was produced after alcohol fermentation and acetic fermentation.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material by crushing.
利用枣制品下脚料枣液，使其通过酶解、酵母发酵、醋酸发酵等工艺研制枣醋。
The jujube culls is developed using enzyme hydrolysis, yeast fermentation and acetic fermentation to produce jujube vinegar.
对以番茄为主要原料，通过酒精发酵和醋酸发酵生产番茄醋的工艺进行了研究。
Using tomato as main material, the fermentation technics of tomato vinegar through alcoholic fermentation and acetic acid fermentation were studied.
梨醋是以梨为主要原料，经破碎、榨汁、酒精发酵、醋酸发酵而成的一种果醋。
Pear vinegar is a kind of fruits vinegar made of pear as the main material pressing. press-ing, alcoholic fermentation, acetic acid fermentation.
以柿子为主要原料，经酒精发酵、醋酸发酵制成柿子果醋，再调配成柿子醋饮料。
Persimmon vinegar was made from persimmon by alcoholic and acetic fermentations, which was then formulated to give a persimmon vinegar drink.
起始酒精度、发酵温度、装液量对玫瑰醋醋酸发酵过程中醋酸的积累有较大的影响。
The acetic production is greatly influenced by initial alcohol degree, fermentation temperature and liquid medium volume during acetic fermentation of rose vinegar.
本文以野生酸枣为原料，经过酒精发酵和醋酸发酵两个工艺过程，制得了酸枣果醋。
Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.
以苹果梨为原料，经过酒精发酵、醋酸发酵和调配等工艺，研制出苹果梨果醋饮料。
A fruit vinegar beverage was made from apple-pear by alcoholic fermentation, acetic acid fermentation and formulation.
本文介绍了用桔子汁为原料，经酒精发酵和醋酸发酵生产果醋的工艺及其产品的质量特点。
This paper introduced the process and quality level of using orange juice as raw material to produce vinegar by alcoholic and acetic acid fermentation.
本文介绍了用成熟番木瓜为主要原料，经酒精发酵，醋酸发酵生产果醋的工艺及产品的质量标准。
This paper introduced the process and quality level of using papaya as raw material to produce vinegar by alcoholic and acetic acid fermentation.
以树莓为原料，经酒精发酵、醋酸发酵、陈酿、澄清处理后制得香味独特，品味纯正的树莓果醋。
Using tree berries as raw material, tree berries fruit vinegar with a particular flavor was produced by alcohol fermentation, acetic acid fermentation, ageing, and clarification.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material through alcohol fermentation and acetic acid fermentation produce a kind of kiwifruit vinegar it has some health care functions.
本文以浓缩猕猴桃原浆为原料，经过酒精发酵和醋酸发酵生产猕猴桃醋，这种醋具有一定的保健功能。
Using Chinese kiwifruit juice as raw material, through alcohol fermentation and acetic acid fermentation, produce a kind of kiwifruit vinegar, it has some health care functions.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。
High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
在液态深层制醋中，通过高粱、大米的混合投料，较好的解决了纯大米原料在醋酸发酵中产生泡沫的问题。
A mixed materials of sorghum and rice was used in vinegar production by submerged fermentation, which could solve the foaming problem caused by using rice as a raw material only.
探讨了以榨汁后的猕猴桃果渣、玉米粉、麸皮为原料 ，经酒精发酵和醋酸发酵酿制猕猴桃果醋的生产工艺。
The technology for making kiwi fruit vinegar via alcoholic fermentation and then acetic fermentation was studied with squeezed kiwi fruit pomace, cornmeal and wheat bran as raw materials.
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