该文介绍大米淀粉的性质、生产技术，且对大米淀粉应用作一介绍。
This article summarized the production and property of rice starch. And the application of rice starch is also introduced in this article.
简单介绍了大米淀粉的性质、生产技术，并且对大米淀粉的应用也做了简单的介绍。
This paper reviews the properties and production technology of rice starch, and also presents its application.
淀粉的溶解度增加，而膨润力在高温阶段还有所降低，但发酵未影响大米淀粉的偏光十字。
The solubility of fermented rice starch was increased, while the swelling power was decreased in high-temperature phase, but the polarization cross of rice starch was not affected.
以大米淀粉为原料，通过超高压处理成不同颗粒大小的淀粉颗粒，对其进行物理特性的研究。
Rice starch was ground by ultra-high pressure technology. The physical properties of differently ground products were studied.
采用差示扫描量热法(dsc)研究水分含量对大米淀粉和马铃薯淀粉热力学行为产生的影响。
In this study, the effects of water content on thermal kinetics of rice and potato starches were investigated by differential scanning calorimetry (DSC).
对于大米淀粉的短期回生，水分含量越低，短期回生速度越慢，淀粉凝胶达到稳定的时间越长。
When water content decreased, the rate of short-term retrogradation was declined, and the time for gel stabilization extended.
并通过酸酶复合法对提取的大米淀粉进行变性处理，得到不可被人体所消化吸收的大米抗性淀粉。
Then do degeneration processing to the extraction of rice starch through acid enzyme complex method, which can get rice resistant starch that can not be absorbed by the body.
用差示扫描量热仪和动态流变仪对不同水分含量的大米淀粉糊化、短期回生和长期回生特性进行了研究。
The effects of different water content on the gelatinization, short-term and long-term retrogradation of rice starch were studied.
以大米淀粉为材料，采用机械球磨法制得超微细化大米淀粉，研究球磨时间和温度对大米淀粉流变学特性的影响。
Rice starch was mechanically ground by ball milling. The rheological property of the super micronized rice starch was studied under different grinding time and temperature.
以黑龙江大米淀粉为原料，糊化时采用普鲁兰酶进行脱支处理，并经冷却贮存可使缓慢消化淀粉的含量超过50%。
The cooked rice starch from Heilongjiang province was debranched with pullulanase followed by cooling and storing; thus a kind of starch containing slowly digestible starch over 50% was prepared.
采用动态流变仪对米线生产中三种常用添加剂焦磷酸钠、单甘酯和淀粉醋酸酯对大米淀粉流变特性的影响进行了研究。
The effect of sodium pyrophosphate, glycerol monostearate and starch acetate on rheological propertiesof rice starch were studied by Dynamic Rheometry.
采用差示扫描量热仪（ DSC）研究了升降温过程中直链淀粉晶体的变化以及加热温度对大米淀粉中直链淀粉结晶形成的影响。
The change of amylose crystals in different thermal process and the effect of gelatinization temperature on amylose crystallization of rice starch were studied by DSC.
大米淀粉糊为假塑性流体，经微波加热的淀粉糊的粘度系数较大，而流变指数较小，表明微波加热的淀粉糊的粘稠性和柔软性较大。
Rice starch paste is pseudoplastic. The consistency coefficient of starch paste prepared by microwave is higher, but flow behavior index was lower, which shows its stickiness and softness are higher.
淘洗大米去掉淀粉很重要。
发酵用的大米、米曲(用来讲大米中的淀粉转化为可发酵糖)清水然后用网压滤(滤掉固体，产出清澈的酒水)。
Fermented from rice, rice-koji (the mold used to convert the starch in rice into fermentable sugars), and water, and then pressed through a mesh (to strain away the solids and yield a clear beverage).
放手去用的食材：蔬菜和豆类；淀粉类食物如意大利面、印度香米和易煮的大米、谷物面包和粥，新鲜的甜土豆。
Ingredients to embrace: Vegetables and pulses; starchy foods such as pasta, basmati or easy-cook rice, grainy breads and porridge, new and sweet potatoes.
淀粉和蛋白质是大米的主要成分。
碳水化合物是含有大量淀粉或糖的食物，如像土豆、面粉、大米、白糖。
Carbohydrates are foods which have a large quantity of starch or sugar, such as potatoes, flour, rice, and sugar.
谷氨酸是一重要的化合物，主要用发酵法生产，玉米、小麦、甘薯、大米、甘蔗糖蜜、甜菜糖蜜等是发酵生产谷氨酸的淀粉质主要原料。
L-glutamic acid is a kind of important chemical compound, which is mainly produced by ferment method from maize, wheat, sweet potato, rice, sugar molasses, beet molasses.
研究结果表明，挤压蒸煮大米啤酒辅料比传统工艺中抗性淀粉含量减少约0.27%，比原料中抗性淀粉含量减少6.17%。
The research results indicate that the resistant starch of extruded rice adjunct was 0.27% and 6.17% less than that of tradition cooking method and raw grain rice respectively.
超微结构表明挤压法制备的大米变性淀粉的淀粉结构已经消失。
The microstructure indicated that the structure of modified rice starch vanished after extrusion.
粘液质类型的或被窦炎困扰的人们应该尽量避免油炸和含淀粉食品、白糖、白面粉，大米和通心面食品、饼干、蛋糕和糖果。
Phlegmatic types or those suffering from sinusitis are advised to completely avoid Fried and starchy foods, white sugar, white flour, rice, macaroni products, pies, cakes, and candies.
豆类，大米及谷物，坚果仁果，淀粉，面粉。
Bean products, Rice and grains, Nuts and kernels, Starch and flour.
大米蛋白，淀粉，麦芽糊精，甜味剂，蔗糖， …
Rice protein, starch, Maltodextrine, sweetener, sucrose, Dextrose Monohydrate ;
双方就泰国大米、橡胶、木薯淀粉、水果和首饰出口达成了多项协议。
The two sides reached agreements on Thai exports of rice, rubber, tapioca, fruits and jewelry.
该文对不同淀粉质大米发酵酿制米甜酒进行了研究。
The effect of different types of starch of rice material on the quality of fermented glutinous rice was studied.
大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。
The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming.
大米的直链淀粉含量是影响大米蒸煮和加工特性的最重要因素之一，常被用作蒸煮米质构特性评价指标。
The apparent amylose content (AAC) is one of the important parameters to affect the cooking and processing characteristics. The chemical measurement of rice AAC is very expensive and time consuming.
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