1) jujube fruit vinegar
枣醋
1.
In this paper, Tsim Jujube was used as raw materials to fermentate and produce jujube fruit wine and jujube fruit vinegar,the characteristics of raw materials,the processing of the fermentation, the selection of acetic acid bacteria, as well as the identification of the qualitative flavor substances were mainly studied.
本论文以徽州蜜枣的原料——尖枣为原料开发研制发酵型枣酒、枣醋,主要对原料特性、发酵工艺、醋酸菌的筛选以及香气物质的定性进行了研究。
2) Lizao vinegar
梨枣果醋
1.
The brewing technology of Lizao vinegar;
梨枣果醋酿造工艺的研究
3) jujube vinegar with calcium
红枣钙醋
4) fermented acetic acid
发酵枣醋
1.
Jujube-fermented acetic acid,the main material,was mixed into jujube bee-honey,aspartame and liquorice extraction,to determine the best prescription.
以新郑灰枣发酵酿制的红枣发酵枣醋为主要原料,用复因素正交试验确定9个配方,并采用模糊综合评价法对各配方进行了综合评价。
5) Chinese jujube vinegar
红枣醋
1.
The main processing technology and conditions of alcohol fermentation in Chinese jujube vinegar production with damaged or defective Chinese jujubes were studied.
以残次干红枣为原料,研究红枣醋生产中酒精发酵阶段的主要工艺条件。
2.
The optimum technology conditions of Chinese jujube vinegar production with Ha-mi dry Chinese jujube were studied in this paper.
本研究以新疆哈密大枣干枣为原料进行红枣醋生产最佳工艺条件的研究。
3.
The factors which affected on acetic acid fermentation processing in Chinese jujube vinegar production were studied.
对红枣醋生产中醋酸发酵阶段的最佳工艺条件包括醋酸菌的筛选、发酵温度、醋酸菌接种量、初始酒度、初始pH值、装液量等对红枣醋醋酸发酵的影响进行了研究。
6) golden silk date vinegar
金丝枣醋
1.
Studies on the clarification technology of chitosan on golden silk date vinegar
壳聚糖澄清金丝枣醋工艺的研究
补充资料：梨枣
①梨子和枣子：岁熟梨枣繁。②古时印书刻板多用梨木或枣木，因以“梨枣”代称书板：虞山汲古阁，梨枣灿春云。
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