发酵饮料

Original liquid of fermentation broth addition 15%, sugar addition 6%, citric acid 0.04%, the alcoholicity of final product is 0.41%.

结果表明，原汁加入量为15%，加糖量为6%，柠檬酸添加量为0.04%，调配后的五味子发酵饮料的酒精度为0.41%。

New findings suggest that Chinese villagers were brewing alcoholic beverages as long ago as 7,000 years B.C., just before barley beer and grape wine were starting to appear in the Middle East.

他们分析中国专家提供的陶器碎片时发现，其中吸附并保存下来的粒子来自某种发酵饮料。而有3000多年历史的鹿邑青铜壶内现在仍为流体的内盛物，更显然是古酒实物。

But basically they are both carbonated drink, sweet and sour.

不过基本上都是微发泡的发酵饮料，酸酸甜甜的。

In this paper, the formulation and process of Lactobacillus fermented beverage from soybean and sesame were studied.

对大豆芝麻乳酸菌发酵饮料的配方和生产工艺进行了实验研究。

The enzymolysis conditions of the kelp and factors which influenced the extraction yield of total crude laminaria polysaccharides were studied.

研究乳酸菌在海带水解液中生长产酸及脱腥效果，并确定了发酵饮料的配方。

Technology of the honey- persimmon juice fermented drink were researched, and effect of sensory check by additive quantities of yeast and acetobacter with different temperatures and times of fermentation were investigated.

研究了蜂蜜、柿子汁发酵饮料的制作工艺及酵母菌、醋酸菌接种量、醋酸发酵温度和发酵时间对产品感官质量的影响。

Studies on processing techniques of juice beverage of Sechiura edule Swartz and fermentation beverage of Cucurbita moschata Duch were carried out.

试验研究了以佛手瓜为原料制作莱汁饮料和南瓜发酵饮料的工艺流程及技术要点；佛手瓜菜汁饮料制成品具原瓜清香及保持原有的绿色。

Studied one processing method of lactic acid fermentation of spinacia oleracea juice beverage.

对菠菜汁乳酸发酵饮料的生产工艺进行了研究，确定了生产流程及主要工艺参数，生产出色泽纯正、风味优良、质地细腻的乳酸发酵菠菜汁。

In conclusion, alcohol fermentation may not be a better pathway to use the crude yeasts on the sea buckthorns fruit, beverage fermentation might be taken use of this feature, it needs to study further.

产酒发酵可能不是沙棘果上天然酵母菌利用的最好途径，其发酵液的低酒精度特点，可以作为沙棘发酵饮料进行探索。

Results: The ratio of Lactobacillus bulgaricus and Streptococcus thermophillus is 1:1. The optimum formula of the expanded fermentation is: tomato and carrot juice 3:7, glucose 2%, NFM 4%, and vaccination 3%. The optimum formula of the fermented liquid is: tomato and carrot juice 3:7, fermentation temperature 41℃, fermentation time 24h, and the amount of vaccination 3%. The optimum formula of fermented beverage is: sucrose 5%, citric acid 0.02%, CMC 0.2% and xanthic gluc 0.03%.

结果：用保加利亚乳杆菌和嗜热链球菌按1：1比例作为菌种；种子扩大液的最佳配方：番茄、胡萝卜混合汁配比3：7，2%葡萄糖，2%脱脂乳，3%接种量；发酵液最佳配方：番茄、胡萝卜混合汁配比3：7，发酵温度41℃，发酵时间24h，接种量3%；发酵饮料调配最佳配方；发酵原液中添加蔗糖5%，柠檬酸0.02%，耐酸羧甲基纤维素钠0.2%，黄原胶0.03%。

Plunder melds and run with this jewel!

掠夺melds和运行与此宝石！

My dream is to be a crazy growing tree and extend at the edge between the city and the forest.

此刻，也许正是在通往天国的路上，我体验着这白色的晕旋。