1·The functions of apple vinegar drinks are described and their status quoin domestic and foreign markets reviewed.
介绍了苹果醋饮料的功能及其国际与国内市场情况。
2·Citric acid, DL-malic acid, succinic acid and acetic acid were the main organic acids existed in the apple vinegar.
主要存在的有机酸为柠檬酸、DL -苹果酸、琥珀酸和乙酸。
3·Using Fushi apple as raw material, inquiring into the production of apple vinegar using surface fermentation method.
以富士苹果为原料，探讨了表面发酵法苹果醋的生产。
4·The apple vinegar will be deepen color, back mixing and other problems, when the apple vinegar is produced or preserved.
苹果醋在其生产和贮存过程中，存在着醋体颜色加深， 返混等现象。
5·The alcohol was produced by using fruit-grain mixed fermentation in the production of apple vinegar and the excellent yeast was selected.
在苹果醋生产中采用果粮混酿法生产酒精，进行了摇瓶发酵产酒精的研究。
6·The process technology for making apple vinegar by superficial fermentation and its beverage with the raw material of Fushi apple was studied.
该研究以富士苹果为原料，探讨表面发酵法苹果醋的生产及其饮料的研制工艺。
7·There are4 series of products with nearly60 varieties including winter date juice, apple vinegar drinks, golden date vinegar drinks and date products.
公司现有产品分为冬枣汁、果醋饮、丝枣醋饮及原料枣制品等四大系列，近六十个品种。
8·With apple vinegar as main materials, the optimal prescription of a kind of apple vinegar beverage was studied by orthogonal experiment and organoleptic evaluation.
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。
9·The nutrition beverage of apple vinegar is made by apple vinegar as the raw materials and adding honey and white sugar as sweetener and complement with natural apple essence.
苹果醋营养饮料是以苹果醋为原料，以蜂蜜、白砂糖为甜味剂，辅以天然苹果香精，用正交试验设计出的最佳饮料配方配制而成的。
10·High quality apple vinegar which have good acid tastes, aroma and color characteristics of apple can be produced by utilizing deep acetic acid fermentation and immobilized cell fermentation process.
苹果原汁采用深层醋酸发酵及固定化醋酸发酵技术可酿造出具有苹果酸味、香气及色泽特征的优质果醋。