片语

Seabuckthorn Fruit Rice Vinegar沙棘米醋

fruit vinegar of orange柑桔果醋

fruit grain vinegar果粮醋

Loquat fruit vinegar枇杷果醋

passion fruit vinegar百香果醋

fruit rice vinegar果粮醋

fruit t vinegar果醋

composite fruit vinegar复合果醋

英汉例句

• 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.

  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。

• 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.

  洋梨醋是以新鲜洋梨、黑醋栗等为主要原料，经破碎、压榨、酒精发酵、醋酸发酵、勾兑调配而成的一种果醋。

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

  以甘肃特产的冬果梨为原料，利用共固定化葡萄酒酵母、生香酵母和乳酸菌进行酒精发酵，固定化醋酸菌进行醋酸发酵，制得了冬果梨保健果醋。

• Fruit vinegar prepared was a condiment as well as material to prepare fruit vinegar drink.

  制品既能直接作为调味品，又能调配成果醋饮料。

• 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.

  以椪柑果汁为原料，采用液态发酵法制取椪柑果醋，通过单因素试验和正交试验，探讨椪柑果醋生产工艺条件。

• 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.

  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。

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

  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。

• And studying shows that fruit vinegar has a lot of physiological function.

  研究表明，果醋具有多种生理功能。

• The optimum formula of the fruit vinegar beverage contained raw fruit vinegar (sugar content 12%) 12% and salt 0.5%.

  果醋饮料的配方为：果醋原液添加量12%、果醋液含糖量12%、食盐添加量0.5%。

• The producing conditions of hawthorn fruit vinegar by one-step fermentation were discussed by orthogonal experiment.

  本文用正交试验法探讨了一步发酵法生产山楂果醋的发酵工艺条件。

• The flavour of wild Jujube fruit vinegar was pure and sweet. It was a kind of having high value nutrition and health fruit vinegar.

  制得的果醋风味纯正，并带有浓郁的枣香味，是一种价值较高的营养保健型果醋。

• 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.

  这些问题严重的影响着果醋的质量，制约着以果醋为原料的饮料业的发展。

• FIG fruit vinegar was produced using dried-fig as raw material to make by alcohol fermentation and acetic acid fermentation.

  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。

• The invention discloses a method for producing a microbial organic health fruit vinegar beverage by adopting a microbial fermentation technology.

  本发明公开了一种采用微生态发酵技术生产微生态有机保健果汁醋饮料的方法。

• A fruit vinegar beverage was made from apple-pear by alcoholic fermentation, acetic acid fermentation and formulation.

  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。

• The effect of clarifying litchi fruit vinegar using chitosan was investigated, and changes in the major components in it before and after clarification were detected.

  研究了壳聚糖对荔枝果醋的澄清效果，测定了荔枝果醋澄清前后主要成分的变化。

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

  以莱阳梨、糯米为主要原料，采用二段式液固两相发酵法，酿造莱阳梨果醋。

• The improved technology for fruit vinegar production was introduced. Using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree.

  概述了果醋生产工艺的技术改进方法，以有机水果为原料，用膨化的有机大米调节糖度，对液态果酒进行发酵；

• Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology.

  采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。

• Honey and fruit vinegar was fermented by the combined solid-liquid fermentation technology. Researches were conducted on the fermentation technology.

  采用固液相结合的发酵法酿造蜂蜜果醋，对酿造工艺进行了研究。

• The product is a vinegar beverage having tomato flavor and containing tomato juice, which is a novel variety of fruit vinegar with good taste and flavor.

  所生产出的产品是一种具有番茄果香并含有番茄汁的醋酸饮料，该产品的口感和风味较佳，是果醋饮料产 品的新品种。

• 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.

  就果醋的生产，对原料、原料处理、发酵、检验、果醋配制等问题进行了论述，为果醋生产提供了参考。