1) rice vinegar
米醋
1.
New technology automatic liquid deep layer fermentation of rice vinegar;
自动化液态深层发酵酿造米醋新技术
2.
Technology features and developing strategy of Wuyi red distiller's yeast rice vinegar in Wenzhou;
温州乌衣红曲米醋的工艺特点与品牌发展战略
2) vinegar
[英]['vɪnɪɡə(r)] [美]['vɪnɪgɚ]
米醋
1.
The study on Polysulphone membrane ultrafiltration in vinegar purification;
中空纤维聚砜膜超滤技术纯化米醋的研究
2.
Study on sunlight eliminate the abiological turbidity of vinegar;
日光照射消除米醋非生物性返混的初步研究
3) corn vinegar
玉米醋
1.
On the basis of recent research and production practice,the experiments deployment into corn vinegar drink with corn vinegar which is brewing through liquid fermentation,and studied the causes and solutions to produce precipitation ,eventually got health corn vinegar drinks with the best flavor and nutritional value.
实验根据近年来科研和生产实践的研究结果,将经过液态发酵酿造成的玉米醋调配成醋酸饮料,并研究了此饮料产生沉淀的原因及解决方法,最终得出具有最佳风味和营养保健价值的玉米醋饮料。
4) rose vinegar
玫瑰米醋
1.
Formation and control of the contaminated bacteria in the production of traditional rose vinegar;
传统玫瑰米醋生产过程中杂菌的形成与防治
2.
This paper put emphasis on introducing the rose vinegar about its characteristics of the traditional technology, the production period, the brewing technology, and the fermentation regular pattern.
该文着重介绍了浙江玫瑰米醋传统工艺的特点,生产周期、酿制技艺以及米醋发酵变化规律,在此基础上对传统工艺进行分析,并提出了一些更新设想和措施。
5) seabuckthorn rice vinegar
沙棘米醋
1.
An influence of seabuckthorn rice vinegar to digestive function of tested rat;
沙棘米醋对实验小鼠消化功能的影响
2.
A research of that seabuckthorn rice vinegar restrain the germ function to the Escherichia coli;
沙棘米醋对大肠杆菌抑菌作用的研究
3.
Producing the zymotechnic production food vinegar and mixing 4 % raw juice of the seabuckthorn fruits,the seabuckthorn rice vinegar was getted as experiment material.
用发酵法生产食醋配以4%沙棘果原汁,制成沙棘米醋作为实验材料,通过向小白鼠饲喂不同浓度的沙棘米醋(4%、2%、1%)与食醋、生理盐水比较研究,结果表明沙棘米醋能刺激肠蠕动,促进小白鼠消化道运动功能。
补充资料：米醋
米醋：用米制造的，含少量醋酸，一般做酸味菜肴时加入，调色、调味。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条