1) healthy drink of vinegar
醋酸保健饮料
2) health vinegar beverage
保健醋饮料
1.
Study on fermented Rosa laevigata Michx and Pyracantha fortuneana health vinegar beverage;
发酵金樱子火棘保健醋饮料的研制
3) vinegar drink
醋酸饮料
1.
Studies on preparation of seabuckthorn vinegar by liquid-state fermentation and development of vinegar drink;
液态法沙棘醋生产及其醋酸饮料的研制
2.
Research on and development of functional vinegar drinks;
功能性醋酸饮料的研究与开发
3.
To exploit persimmon resources,the fermentation technology of persimmon vinegar drink was studied.
对柿子醋酸饮料的发酵工艺进行了研究。
4) Acetic acid drink
醋酸饮料
1.
Through alcohhholic and acetic fermentaion, which is then mixed with honey and sugar to prouduce an acetic acid drink with great nutritive functions.
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。
2.
Through alcoholic and acetic acid fermentation, aloe vinegar is produced, which is then mixed with aloe juice, honey, and sugar to produce an acetic acid drink with great nutritive functions.
介绍以芦荟为主要原料,水解成芦荟汁,芦荟汁经酒精发酵和醋酸发酵制成芦荟醋后,再与芦荟原汁、蜂蜜、白砂糖等调配,制成功能性的芦荟发酵醋酸饮料的工艺。
5) vinegar beverage
醋酸饮料
1.
Production technology of vinegar and vinegar beverage produced from Allium cepa L. var. agrogatum Don
分蘖葱头醋及醋酸饮料的生产工艺研究
2.
Study on the production technology of vinegar beverage with Chinese hawthorn and apple pear
山楂苹果梨醋酸饮料生产工艺的研究
3.
Ganoderma Lucidum as raw material,the fermentation conditions of Ganoderma Lucidum vinegar beverage were studied by means of extracting and fermenting with Yeast and Acetobacter.
3%蛋白糖可得到酸甜可口、风味独特的灵芝醋酸饮料。
6) health drink
保健饮料
1.
Study on development of natural health drink of Rhodomyrtus tomentosa (Ait) Hassk;
桃金娘天然保健饮料开发研究
2.
Study on the health drink with dandelion couchgrass root and chrysanthemum;
蒲公英茅根菊花保健饮料的研制
3.
Research on technology for health drink of balsam pear;
苦瓜保健饮料的加工技术研究
补充资料：保健番茄饮料
将番茄洗净，挑选，取100kg切碎，静置7min,加热到70℃后，立即冷却到30℃。然后，连续通过直径为2mm、0.5mm及0.175mm筛网，得到番茄汁(榨汁率约79%)，再将该汁在绝对压力为21.33kpa条件下脱气，进行间歇分离，得到透明状番茄汁(得率为50%)。分离方法是将番茄汁装入笼或容器顺1500r/min×20min、离心力为2500g条件下进行。得到的透明状番茄汁呈淡黄色、糖度(糖度计)为4.3%、酸度(柠檬酸换算)为0.37%、ph值为4.4。
在100l透明番茄汁中，添加浓度为4.2%的葡萄酒醋9l、砂糖6kg和柠檬汁30ml，用98℃的温度瞬间灭菌后，立即冷却到20℃。这样所制成的番茄饮料呈透明状，味美可口。
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