In order to further undrestanding the functional properties of vinegar like anti-oxidantion, staying caducity, reducing blood lipid etc., and lay a solid fundation for the further development and exploitation of the sorts of vineger, the research choose the minor grain vineger fermented by corn, sorghum, millet, wheat, buckwheat, Jobs-tears seed, Purple Rice etc. and the fruit vineger fermented by hawthorn, apple, tangerine, beach jujube, kiwi fruit, pear, mulberry, persimmon, medlar, kernel-apricot etc. as objects to do a comparative analysis about the capability of eliminating 2, 2`-diphenyl-1-picrylhydrazyl and antioxidation. To Study the impact of related factors on antioxidative ability in technique procedure, The changes of antioxidantion capacity of north different grain vinegar and different raw materials fruit vinegar, the properties of impact on antioxidantion in processing.
为了深入了解食醋在抗氧化、防衰老、降血脂等方面的功能特性，进而为食醋品种的进一步开发和利用奠定基础，本文选用了以玉米、高粱、小米、小麦、荞麦、薏米、黑米等数十种粮食作物为原料酿制的粮食醋和以山楂、苹果、蜜橘、滩枣、猕猴桃、酥梨、桑椹、水柿、枸杞、仁用杏等数十种水果为原料酿制的果醋为研究对象，对其清除DPPH··能力以及抗氧化性能进行了比较分析；研究工艺过程中相关因素对其抗氧化能力的影响；探讨了北方产不同杂粮食醋、不同原料果醋抗氧化能力的变化规律，以及加工工艺影响抗氧化性能的情况。
The moromi vinegar is the valuable byproduct which squeezed from the fermented mash after the awamori distillation process. The main components of moromi vinegar are citric acid and additional amino acids.
而黑麴醪醋是泡盛酿造过程中的酒醪经过压榨、过滤的天然副产物，主要成分为柠檬酸及丰富的胺基酸。
Taken dried Chaenomeles fruit as a raw material, Chaenomeles fermented vinegar was produced by the way of alcohol fermentation and acetic fermentation.
以宣木瓜干为原料，经过酒精发酵和醋酸发酵生产木瓜醋，并采用孔径为0.1μm的无机陶瓷膜对产品进行过滤杀菌。
In this paper, main Saccharifying strains Aspergillus niger and Aspergillus oryzae were selected from solid-substrate fermented vinegar, and the effect of mold ratio(Aspergillus oryzae to Aspergillus niger), temperature, time and moisture content on Saccharifying enzymic activity of bran koji were researched on different conditions.
试验从其醋醅中分离黑曲霉、米曲霉等主要糖化菌，并通过不同条件下黑曲霉与米曲霉双菌种制曲的糖化酶活力变化分析，探讨接种比例、曲料含水量、培养温度、培养时间等因素对制曲效果的影响。
This passage will seck out the methods to improve the quality of the liquid fermented vinegar with the help of the liquid fermented vinegar's technology, according to the quality difference between the solid fermented vinegar and the liquid fermented vinegar.
根据固态发酵食醋和液态发酵醋产品质量的区别，结合液态发酵食醋的工艺，找出液态发酵醋质量提高的方法。
Ganoderma lucidum vinegar beverage was fermented by adding proper alcohol into Ganoderma lucidum liquid to immobilize Acetobacter spp.
以灵芝培养液为主要基质，添加适量酒精以固定化醋酸菌发酵灵芝醋酸饮料。
Study on 30M~3 standard form air blow fermentor for deep layer fermented vinegar
30M~3标准型通风发酵罐进行液态深层米醋发酵的应用研究
According to the optimum beverage prescription acquired by orthodoxy experiment, the beverage of apple vinegar was fermented by using apple vinegar as the raw material, adding yeast and acetobacters ferments and honey and white sugar as sweetener and complementing with natural apple essence.
苹果醋饮料是以苹果醋为原料，以蜂蜜、蔗糖为甜味剂，辅以天然苹果香精，用正交实验设计出的最佳饮料配方配制而成的。
Study on fermented Rosa laevigata Michx and Pyracantha fortuneana health vinegar beverage;
对柿子醋酸饮料的发酵工艺进行了研究。
Adding white vinegar to the previously fermented juice decreased significantly the logistic lactic acid bacteria amount to 7.90, which was much lower than 8.15 (P < 0.01), that of the fermented juice without the additive.
添加白米醋的绿汁发酵液乳酸菌数对数值为7.90，极显著（P<0.01）低于不添加者（8.15）；
Fermented Vinegar Beverage of Mycelia of Pholiota adipose
黄伞菌丝体发酵型醋饮料的制备工艺
Aging vinegar of persimmon after fermented accomplish under different temperature conditions during 180d, determination content of soluble solids and total acid and scanning absorption wavelength and its value.
待发酵终止后，在不同条件下陈酿，在陈酿过程中测定柿柿子果醋的可溶性固形物、总酸含量；并扫描吸光值得到其理化变化情况。
Study on 30M ~ 3 standard form air blow fermentor for deep layer fermented vinegar
30M~3标准型通风发酵罐进行液态深层米醋发酵的应用研究