醋的

Taking loquat as material, the enzymatic hydrolysis technology was used to improve the juice yield. Using screening superior acetobacter for the fermention of loquat wine and the Loquat vinegar acetification technique with carrier adsorption, the acid-producing rate could reach more than 85%, combinedwith the technique of nonthermal removal bacteria and the technique of rapid artificial vinegar aging, the quantity of Loquat vinegar was improved.

以枇杷为原料，采取酶解技术提高出汁率；以筛选的适宜菌株进行枇杷的酒化及采用固定化高活力醋化，乙酸得率可达85%以上，结合使用非热除菌保藏、快速人工催陈技术，提高枇杷果醋的品质。

3 Electrocoat Anolyte Systems Testing Fungus Typically, electrocoat anolyte systems are infected by the fungus paecilomyces varioti, more commonly known as 'Mother of Vinegar'.

– 3 Electrocoat个阳极电解液系统测试蘑菇典型地， electrocoat阳极电解液系统被蘑菇paecilomyces varioti感染，更经常熟悉作为"醋的母亲"。

Vinegar of drosera.

醋的踏破。

The optimal temperature was 38℃, optimal rotating speed was 200 rmin^(-1), the optimal ratio of oil to water was 1:1, the optimal amount of lipase was 150 U^(-1), and the optimum time for concentrating PUFAs in glyceride was 24 h.

固定化脂肪酶富集鱼油中ω-3多不饱和脂肪酸甘油醋的最适条件是：温度38℃、油水比为1：1、加酶量为150U^(-1)、反应转速为200rmin^(-1)、最佳富集时间为24h。

Dashiqiao produced soybean paste, soy sauce, vinegar, mirin four series-based condiment and oil processing products, has become covered by the northeast, north and northwest China provinces and cities in 25 markets leading brands, many times by the country, provinces and municipalities as the famous brand products, rest assured that the food, the Trade and Industry Bureau for seven consecutive yearscontracts and keep promise in enterprises, the first national brewing soy sauce, vinegar QS safe production of the country permits, the full adoption of the ISO9001: 2000 international quality management system certification.

生产的石桥大酱、酱油、食醋，料酒四大系列为主的调味品及油脂加工产品，已成为覆盖东北、华北、西北二十五个省市市场的主导品牌，多次被国家、省、市评为名牌产品、放心食品，连续七年获省工商局重合同守信用企业，首批获得国家酿造酱油、酿造食醋的国家QS安全生产许可证，全面通过了ISO9001：2000国际质量管理体系认证。

Solanine with the use of weak alkaline characteristics in burned potatoes are added amount of vinegar, the use of vinegar to break down the acidity of the role of solanine, can play a role in detoxification.

与在燃烧马铃薯弱碱性的特点是使用茄量增加醋，醋的使用打破了茄的作用的酸度，可起到解毒作用。

This technology takes fresh persimmon as raw materials,then persimmon pulp undergoes alcohol fermentation and acetous fermentation.

为增加我国饮品和保健品的花色品种，探索了以水柿为原料，将柿子打成浆后经过酒精发酵和醋酸发酵酿制柿子果醋的新技术，并分析了柿子果醋加工过程中酒精、糖及醋酸含量的变化规律。

Vinegar gurgles out and covers that volume of tasty crispy noodle. The freshness of meat sauce, vinegar and fresh crabmeat combine together and it is not tasty for guests but also warm their heart.

香醋从咬出的小口汩汩而出，浇在船形碟里那团香酥面上，肉汁的鲜、香醋的鲜、蟹粉的鲜，三鲜合一，入鼻入口又入心。

This research also indicated that (1) amount of total phenolic compounds, total flavones and percent of DPPH scavenging activity can be used as discriminate index for different kinds of vinegars,(2) new antioxidant may be formed during acetic acid fermentation period and decoction period, and be worth further researching.

本论文实验还表明：(1)总酚含量、总黄酮含量、DPPH自由基清除活性可作为不同种食醋的鉴别指标之一；(2)食醋酿造醋酸发酵阶段和煎煮过程中可能会生成一些新的具有抗氧化性的成分，可能值得进一步研究。

In cooking,vinegar is indispensable when making hot and sour,or sweet and sour dishes.

至于做莱，酸辣的，糖醋的，自然都离不开醋。

According to the clear water experiment, aeration performance of the new equipment is good with high total oxygen transfer coefficient and oxygen utilization ratio.

曝气设备的动力效率在叶轮转速为120rpm～150rpm时取得最大值，此时氧利用率和充氧能力也具有较高值。

The environmental stability of that world - including its crushing pressures and icy darkness - means that some of its most famous inhabitants have survived for eons as evolutionary throwbacks, their bodies undergoing little change.

稳定的海底环境─包括能把人压扁的压力和冰冷的黑暗─意谓海底某些最知名的栖居生物已以演化返祖的样态活了万世，形体几无变化。