1) persimmon vineager
柿子醋醪
1.
A total of 80 strains of acetic acid bacteria were isolated from the persimmon vineager, and 12 strains were choosen to be screened, according to their morphological and cultural traits, physiological proterties and biochemical reaction, the above 12 strains were primarily classified as 4 species: A.
本研究以民间柿子醋醪为研究材料,从中分离鉴定醋酸菌。
2) persimmon vinegar
柿子醋
1.
The production technology of Luoyang Huaguoshan persimmon vinegar;
洛阳花果山柿子醋的生产技术
2.
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。
4) persimmon fermenting vinegar
柿子果醋原浆
5) Persimmon vinegar
柿醋
1.
Persimmon vinegar was made from high-quality persimmon.
本文研究了以涩柿为原料,采用液态深层发酵技术经过精酒精发酵、醋酸发酵生产柿醋的生产工艺,研究了发酵过程中酒度、糖度的变化,及醋酸发酵的最佳参数组合。
2.
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。
6) persimmon vinegar
柿果醋
1.
Optimization of acetic acid fermentation parameters for production of persimmon vinegar;
柿果醋醋酸发酵工艺参数优化研究
2.
Effects of technological conditions on contents of main organic acids of persimmon vinegar
工艺条件对柿果醋中主要有机酸含量的影响
3.
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。
补充资料：肉桂柿子茶
肉桂柿子茶
原料: 原 料：
材料：肉桂条300克，柿干2个，姜片5片，松子30粒。调料：黄砂糖5大匙。
制法: （1）柿干洗净切小丁，松子洗净备用。
（2）肉桂与姜片以5－6杯水煮开，加入黄砂糖继续煮3分钟。
（3）过滤出汤汁，放入冰箱中冷藏，食用时加入柿干丁与松子即可。
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