1) fruity vinegar
果味饮用醋
2) fruit vinegar beverage
果醋饮料
1.
The fruit vinegar beverage produced is clear and delightful.
以苹果为原料,探讨了摇瓶发酵法制备果醋的生产工艺, 并以发酵所得的苹果醋为原料,添加甜味剂、柠檬酸、乳酸钙等辅料调配酸甜可口、营养丰富的果醋饮料。
2.
The optimum formula of Yacon fruit vinegar beverage was: enzymatic hydrolysis Yacon syrup 10 %,Yacon fruit vinegar 8.
以雪莲果汁为原料,液态发酵酿造兼具雪莲果和食醋营养的雪莲果果醋饮料,采用正交试验优化酿造工艺及产品配方。
3.
The fruit vinegar beverage produced was clear and delightful, had a good taste of adequate sweet and acidity.
目的:以杨梅为原料,探讨杨梅果醋及果醋饮料生产工艺条件。
3) vinegar beverage
果醋饮料
1.
Study on the processing technology of apricot vinegar beverage;
杏浓缩浆渣果醋饮料工艺研究
4) fruit-flavored beverages
果味饮料
1.
The need and referenced text of establishment on a company standard of fruit-flavored beverages;
果味饮料企业标准制定的必要性和参考文本
2.
Method:The content of SB and PS in the fruit-flavored beverages were determined by multiwavelength linear regression and iso-absorptive point double-wavelength UV spectrophotometry, and the performance of the two methods were compared.
目的:选择果味饮料中苯甲酸钠和山梨酸钾含量的测定方法。
5) apple vinegar beverage
苹果醋饮料
1.
Study on processing technology of apple vinegar beverage using apple peel and core;
利用苹果皮核开发苹果醋饮料技术研究
2.
The processing technology of apple vinegar beverage by using apple peels and cores as main materials thought alcoholic fermentation and acetic acid fermentation was studied.
以苹果皮核为主要原料,采用液体深层发酵技术,研究了经酒精发酵、醋酸发酵生产苹果醋饮料的工艺条件;分析比较了苹果皮核汁和正常苹果汁的基本成分;探讨了酵母菌种、醋酸菌种的驯化培养;并对苹果醋饮料的配方通过正交实验和感官评定进行了优化设计。
6) citrus vinegar beverage
柑橘果醋饮料
1.
Application of HACCP to processing of citrus vinegar and citrus vinegar beverage;
HACCP在柑橘果醋及柑橘果醋饮料生产中的应用
补充资料:果味鸡卷
原料: 鸡脯肉200克 熟火腿10克 香蕉200克 苹果150克 鸡蛋2个胡萝卜300克 嫩肉粉5克 川盐、白芝麻、细干淀粉、精炼 油各适量
制作:1、鸡脯肉洗净,片成厚0.2厘米的大片,入碗用嫩肉粉拌匀 静置约30分钟;香蕉、苹果去皮,切成横截面约0.5厘米见方的条;火腿则切成粗丝。香蕉、苹果、火腿丝入碗,用川盐和细干淀粉拌匀待用。
2、将鸡脯肉平铺在案上,整齐地放入三种丝料卷成卷,入蛋清淀粉内拖过,接着滚上一层白芝麻待用。
3、锅置火上,放精炼油烧至五成热时,下鸡卷炸至呈金黄色,捞出沥干油,再斜切成长约1厘米的段。
4、 胡萝卜洗净,刻成一个孔雀头和一朵萝卜花。
5、 将以上各料在盘中摆成孔雀即成。
特点: 形似孔雀,色泽艳丽,外酥内嫩,咸鲜中略带果香。
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