酿造食醋返混可概括为非生物性混浊和生物性混浊两大类型。
Turbidity of brewing vinegar can be divided into two types, non-biological turbidity and biological turbidity.
酿造食醋和配制食醋的常用鉴别方法是碘液法和高锰酸钾法。
The common methods to identify fermented vinegar and biended vinegar are iodine solution m…
该文根据酿造原理深入细致地对固体倒缸酿醋各生产工序进行了阐述，供生产食醋的有关人员参考。
This paper introduced the working procedure of brewing vinegar based on the brewing principle, which can be used as a reference to people working on vinegar industry.
食醋，尤其是酿造醋，作为一种常用的食品调味品，不仅含有丰富的营养成分，且具有独特的药理作用。
Vinegar, especially brew vinegar, a commonly used food condiment, is characterized by higher nutritional contents and special pharmacological function.
酒精发酵工艺的管理，是食醋酿造的关键之一。
The management of alcohol fermentation process is one of the keys in the production of vinegar.
提出了制定酿造酱油食醋和配制酱油食醋统一完善的标准的必要性。
Points out the necessity of establishing perfect criterion of fermented soy sauce, vinegar and blended soy sauce, vinegar.
完成了以芭蕉、菠萝和糯米为原料的多菌共酵食醋酿造工艺实验。
In this paper, a method of producing vinegar from banana, pineapple and glutinous rice by multi microorganism fermentation is introduced.
完成了以芭蕉、菠萝和糯米为原料的多菌共酵食醋酿造工艺实验。
In this paper, a method of producing vinegar from banana, pineapple and glutinous rice by multi microorganism fermentation is introduced.
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