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.
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