fruit vinegar

The invention relates to a chitooligosaccharide-containing fruit vinegar beverage and a preparation method thereof.

The flavor of sea- buckthorn fruit vinegar was genuine special and has a nice smell of sea-buckthorns. It was a new-type nutritional drink.

Citrus fruit vinegar was a new type of health drink. It used juice, then formed by alcohol fermentation and acetic acid fermentation.

The flavour of wild Jujube fruit vinegar was pure and sweet. It was a kind of having high value nutrition and health fruit vinegar.

The invention relates to a carbonate-type herbal-tea dark-plum fruit-vinegar plant-tea beverage.

With Sea-buckthorn fruit juice as raw material, Sea-buckthorn fruit vinegar was produced via liquid-solid fermentation method.

Fig fruit vinegar was produced using dried-fig as raw material to make by alcohol fermentation and acetic acid fermentation.

The fig fruit vinegar had nice flavor and bee-sweet taste. It was a kind of high-value and health fruit vinegar.

Using wild Jujube as raw material to make out fruit vinegar through alcohol and acetic acid fermentation.

As a result, a clear, transparent, light rose colored and both vinegar-flavored and mulberry-flavored fruit vinegar product was obtained.

The optimum formula of the fruit vinegar beverage contained raw fruit vinegar (sugar content 12%) 12% and salt 0. 5%.

Study on preparation of the kiwi- fruit vinegar in liquid -state fermentation and its acetic acid drink

Isolation and identification of excellent acetic acid bacterium for fruit vinegar production

Experiment of using liquid-state fermentive method to produce nutritious fruit vinegar

Inquiring into the fermentation of the apple juice rubbish fruit vinegar

Current situations, problems and solutions for the research of Chinese fruit vinegar

Study on clarification of pumpkin fruit vinegar with activated carbon-attached chitosan

Fruit Vinegar Processing by Using Fruit-Grain Mixtures and Multi-Microorganisms Fermentation

Research on fermentation processing of fruit vinegar of containing alcohol

Technological Study about Producing Peach Fruit Vinegar

Elementary introduction some problems in the production of fruit vinegar

Production technology of the Taiping fruit vinegar

Processing technology of Hongguniang fruit vinegar by surface liquid fermentation

Research on the non-biological back mixing and clarification of fruit vinegar

Application of Naringinase in Processing The Fruit Vinegar of Orange

Production technology of fruit vinegar and acetic acid beverage

Development of compound apricot - peach fruit vinegar beverage with low alcohol

Research on brew fruit vinegar with wild spondias axillaris

Development of Seabuckthorn Fruit Vinegar Beverage

The Application of Beer By-product in Nutritional Fruit Vinegar

Study on brewing technology of fruit vinegar made from Laiyang pear

Study on acetic acid fermentation of sorbaria kirilowii fruit vinegar

Technology of jumble beads fruit vinegar

Fermentation of mango fruit vinegar

Research on the process technique of Mango fruit vinegar

Study on Fermented Citrus Fruit Vinegar

Research on Fruit Vinegar and Fruit Vinegar Drink of Chinese Goosebeer

Study on nutritious fruit vinegar of citrus

Development of schisandra fruit vinegar

Vegetable salad in old-year fruit vinegar sauce

The development on compound Fruit-vinegar Beverage of Apricot and Russian Olive

A new heal fruit vinegar beverage

A study on the development of kiwi fruit vinegar