the persimmon vinegar would be turbid because of the non-biological oxidation during its producing and reserving process.
柿子醋在其生产和贮存过程中 ,会因为发生非生物性氧化而产生浑浊现象。
the processing technique of nutritional persimmon vinegar was studied by solid state fermentation with wild persimmon in taihang mountain as material.
以太行山区野生柿子为原料,采用固态发酵法对营养型柿醋的生产工艺进行了研究。
in this paper the study processes and production techniques of persimmon vinegar are expatiated and the feature and value of the products are also introduced.
阐述了花果山柿子醋研制的工艺过程和技术关键,介绍了产品的特点及价值。
persimmon vinegar was made from persimmon by alcoholic and acetic fermentations, which was then formulated to give a persimmon vinegar drink.
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。
a new processing technology of persimmon vinegar with persimmon pulp was studied and the changes of alcohol, sugar and acetic acid contents during the processing were analyzed.
对柿子原浆果醋的加工技术进行了研究,并分析了柿果醋加工过程中酒精、糖及醋酸含量的变化规律。
to exploit persimmon resources, the fermentation technology of persimmon vinegar drink was studied.
以苦菜、苹果汁为原料,发酵成醋,然后进行配制成苦菜果醋醋酸饮料的工艺过程。