1) The Research and Utilization of Red Date Vinegar
红枣醋的开发研究
2) Study on Fenmentative Processing of Jujube Wine
红枣酒的开发研究
3) Study on health red jujube milk
红枣养生奶的研究
4) jujube vinegar with calcium
红枣钙醋
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) 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。
补充资料：红枣
1.鲜枣的干制品。大致分为大枣和小枣两类。皮色红艳，肉甜质糯，为我国传统的调理与滋补品。
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