对以大米为原料，采用全酶法同时试制超高麦芽糖浆和高蛋白米粉进行了研究。
The processing technology of high protein powder was studied using wasted yolk powder as materials.
以大米为原料，经过烘烤、粉碎、 生物水解、过滤、调配、杀菌等工艺，研制出一种色泽、风味和口感都很好的大米乳饮料。
Using rice, by roasting, comminution, enzyme hydrolysis, filtration, preparation, sterilization, the rice beverage which contains good colour, flavor and taste was prepared.
以大米粉、植物胶和凝胶增强剂等为原料，开发研制了方便米凉糕粉产品。
Rice flour, the gum and the gel-strengthen agent and so on were used as raw materials and aimed to develop the convenience rice-gel product.
概述了果醋生产工艺的技术改进方法，以有机水果为原料，用膨化的有机大米调节糖度，对液态果酒进行发酵；
The improved technology for fruit vinegar production was introduced. Using organic fruits as raw materials, the liquid fruit wine was fermented with puffing organic rice to regulate sugar degree.
秦镇凉皮以大米粉为原料。这种大米粉是用产自户县秦镇的大米也叫秦镇大米制作而成。
Qin town steamed cold noodles made of rice flour as raw material, as produced in the Qin Huxian town, but also Qinzhen rice.
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.
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.
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.
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