fruit vinegar
6.Through single factor and orthogonal design experiments,the optimum proportion in 100 ml kiwi-fruit acetic acid drink is 27 ml the kiwi-fruit vinegar, 4 3 mg sweet agent, 27 mg apple acid, 15 9 mg citric acid, 12 ml ginger juice, 51 mg calcium lactate, 41 5 mg salt, 31 mg sodium cyclamate,5 mg apple ethyl maltol.
7.This paper introduces a high-grade health beneficial drink---compound fruit-vinegar with rich apricot and Russian olive flavor, which made by apricot and Russian Olive through liquid fermentation (alcoholic fermentation and acetic acid fermentation) .
8.This paper introduces that peach and apricot as main raw material are subjected to liquid fermentation (alcoholic fermentation and disabsolutely acetic acid fermentation)to produce compond low- alcohol fruit- vinegar with rich peach and apricot flavour, which is formulated to make a high - grade health beneficial drink.
9.Aviation Mea and Instant Series Food: Thousand-island dressing, French dressing, delicious salad juice, balsamic vinegar, fruit, sweetened red bean cream with lotus seeds And lily bulbs, braised white fungus with pear, braised pumpkin with sugar and sweet-scented osmanthus, cold noodle juice, sweet garlic juice, sweet chilly sauce, tomato chilly sauce, spicy balsamic vinegar, old vinegar, chilly sauce, pumpkin pudding powder, almond flavor agar mix, black tea pudding powder, solid icy black tea, milk tea.
