文章详细信息 关键词： 陈米，口感，粘度，硬度，添加剂 [gap=518]Keywords: aging rice;taste;stickness;hardness;additive
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aging rice seed 老化水稻种子
aging rice seeds 老化水稻种子
aging female rice 老龄雌鼠
rice aging 大米陈化
Aging of Yellow Rice Wine 黄酒的陈化
aging-sealed rice wine 陈年封缸黄酒
The experimental results show that the compound quality improver could not only retard the aging, therefore prolong the shelf life of sticky rice products but also improve their texture and tactility.
试验结果表明：该品质改良剂不仅能够显著延缓糕团的老化回生，延长糕团的货架期，而且能够改善糕团的组织结构和口感。
With the aging of rice, the kinetic properties of Vitamin B1 (V B1) and Vitamin B2 (V B2) were studied.
对稻谷陈化过程中维生素b1和维生素b2含量变化的动力学特征进行了研究。
According to the change of fatty acid content in the aging process of milled rice, and its relevance with PH value of milled rice, a new reagent to examine the freshness of milled rice was developed.
依据大米陈化过程中脂肪酸含量的变化及其与大米pH值之间的对应关系，研制出一种新的大米新鲜度快速检测试剂。
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