英语翻译为了增加李子的销售出路,解决李子不宜储存销售的问题,以李子为原料,添加一定量的甜味剂和酸味剂,配置成一种新型的配置型李子果醋.在单因素实验的基础上,运用正交试验并结合

英语翻译为了增加李子的销售出路,解决李子不宜储存销售的问题,以李子为原料,添加一定量的甜味剂和酸味剂,配置成一种新型的配置型李子果醋.在单因素实验的基础上,运用正交试验并结合
英语翻译
为了增加李子的销售出路,解决李子不宜储存销售的问题,以李子为原料,添加一定量的甜味剂和酸味剂,配置成一种新型的配置型李子果醋.在单因素实验的基础上,运用正交试验并结合极差法和模糊综合评价确定制成保健果醋的最佳方案进行优化.结果表明,李子果醋比例的最佳配方为：果汁27.90%、酸味剂13.96%、甜味剂58.14%,即三者的比例在12:6:25时的配方最佳.制的的李子果醋香味独特、品味纯正.

英语翻译为了增加李子的销售出路,解决李子不宜储存销售的问题,以李子为原料,添加一定量的甜味剂和酸味剂,配置成一种新型的配置型李子果醋.在单因素实验的基础上,运用正交试验并结合
In order to increase the sales way out of the plum,solve the problems of the plum is unfavorable and store sales,with plum as raw material,adding a certain amount of sweetener and citric acid,configured to a kind of new type configuration Li Ziguo vinegar.On the basis of single factor experiment,orthogonal experiment and combined with poor method and fuzzy comprehensive evaluation to determine the optimal scheme of health fruit vinegar were optimized.Results show that Li Ziguo vinegar proportion of the best formula is:fruit juice,27.90 3 � � � citric acid 13.96 3 � � � � � sweetener 58.14 F � the proportion of the three best when 12:6:25 prescription.The Li Ziguo vinegar of a unique aroma,taste pure.

In order to increase the sales outlet of plum, plum not storesales to solve problems, to plum as raw material, sweetener and Acidifier addition, configured in a configuration type of plum vinegar. Bas...

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In order to increase the sales outlet of plum, plum not storesales to solve problems, to plum as raw material, sweetener and Acidifier addition, configured in a configuration type of plum vinegar. Based on the single factor experiment, by orthogonaltest and range method and the optimum scheme made health care vinegar of fuzzy comprehensive evaluation to determine theoptimized. The results showed that the best formula, plum vinegar ratio: 27.90% for juice, sour agent 13.96%, sweetening agent 58.14%, namely three ratio in 12:6:25 when the best formula. The plum vinegar flavor unique, pure taste.

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