报道了营养平衡米和普通籼米的微量元素含量和nsf值。
The trace elements content and NSF value af nutritional balanced rice and normal rie were reported.
在相同储藏环境下，粳米易糖化和氧化，粳米的霉变及老化比籼米快。
Under the same storage conditions, round-grained non-glutinous rice was easier for saccharification and oxidation and had rapider rot and aging than long-grained non-glutinous rice.
针对早籼米酒精发酵中原料淀粉水解为还原糖的液化条件进行了初步的研究。
The liquefying conditions in starch hydrolysed into sugar for ethanol production from indica rice were studied.
设计了比较试验及正交试验对应用喂浆法酿制籼米黄清酒的工艺进行分析研究。
The method of pourig syrup was used in making yellow sake from indica rice.
以早籼米为原料，采用正交试验研究米发糕复配粉的配方，开发米发糕复配粉。
Compound powder of fermented rice cake was exploited, using early indica rice as material by orthogonal test to study formula of compound powder.
早籼米营养发酵酒新工艺，克服了中国传统黄酒在工艺上、风味上的不足，兼有日本清酒和中国黄酒的香味感。
The new technology of nutritive fermented wine overcame the deficiencies of yellow wine on the technology and flavor, which had the special flavor of Japanese sake and Chinese rice wine.
研究了以籼米为基质的脂肪替代品加工过程中的酶水解工艺，采用响应面分析法得到了最佳酶解工艺条件，并对不同干燥工艺进行了比较。
The enzymatic hydrolysis in the process of long rice based fat substitute was studied and the optimal conditions of the enzymatic hydrolysis was obtained by using Response Surface Analysis.
研究了以籼米为基质的脂肪替代品加工过程中的酶水解工艺，采用响应面分析法得到了最佳酶解工艺条件，并对不同干燥工艺进行了比较。
The enzymatic hydrolysis in the process of long rice based fat substitute was studied and the optimal conditions of the enzymatic hydrolysis was obtained by using Response Surface Analysis.
应用推荐