1) red glutinous rice
血糯米
1.
The formulation of red glutinous rice ice-cream was studied.
研究了用血糯米替代部分奶粉制备冰淇淋的配方。
2.
The influence of the sort of stabilizer on the properties of red glutinous rice ice-cream was studied.
研究稳定剂的种类及其用量对血糯米冰淇淋性能和质量的影响。
2) waxy rice
糯米
1.
The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied.
对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。
2.
Using good waxy rice as the material, the sweet-and-sour rice extract was fermented.
本研究以优质糯米为原料 ,采用最佳工艺酿制出醇甜清香、略带酸味的糯米汁 ,再调配以经科学提取的菊花汁、大枣汁等辅料 ,制得一种桔黄色、半透明、酸甜比例适中 ,纯天然营养丰富的复合型保健饮料。
3.
The preparation, properties of Hydroxypropylated waxy rice starch (HPWRS) and itsSuccinate are studied in this paper, in order to improve its physical chemistry properties andapplied area, and to get the better hydroxypropylated starch and its compound modified starchthen offord to theory for the patice.
本论文以糯米淀粉为原料，对羟丙基淀粉的制备工艺、性质及其琥珀酸酯化改性进行了研究。
3) glutinous rice
糯米
1.
Yam glutinous rice wine produced by double starters and materials;
“双曲双料发酵法”酿造山药糯米酒
2.
Study on the Biological Properties in the Fermentation of Sweeten Glutinous Rice Wine;
糯米甜酒发酵过程的生物学特性研究
3.
Research on and development of fermented drink of sweet orange and glutinous rice;
甜橙糯米发酵饮料的开发和研究
4) sticky rice
糯米
1.
Development of fermented compound beverage of red jujube,peanut and sticky rice;
红枣花生糯米复合型发酵饮料的研制
2.
With mulberry leaf and sticky rice as raw material, we developed Mulberry Rice Wine by fermented.
以桑叶、糯米为原料,经糖化、发酵生产出具有保健功能的桑叶米酒。
3.
The results showed that good quality was achieved by the steaming for 60min with 75% sticky rice and 55%bamboo leaf juice of 1∶100.
结果表明:鲜竹叶汁用量55%、蒸制时间60min、糯米用量75%、鲜竹叶比例1∶100时肉粽肠质量较好。
5) rice
[英][raɪs] [美][raɪs]
糯米
1.
The paper introduces the fermentation technology of rice drink and the influence factors on the product quality,determines the optimal processing parameter according to flavour and stability of the product.
系统研究了发酵法生产糯米饮料的生产工艺以及影响糯米饮料品质的因素。
6) glutinous rice wine
糯米酒
1.
Study on the growth characters and fermentation conditions of candida cariosilignicola Y-2 in glutinous rice wine;
优选糯米酒腐木生假丝酵母菌Y-2生长性能及其酿造条件优化的研究
补充资料：糯米血肠
糯米血肠
糯米血肠是纳西族普遍喜爱的食品，纳西语称为“麻补”。其做法是把蒸到半熟的大米或糯米趁热拌上鲜猪血或蛋清以及各种香料，紧紧灌入洗干净的猪大肠内封好口蒸熟即成。因制作的方法不同，用鲜血的叫黑麻补，用蛋清的叫白麻补。食用时需切成圆片，或用油煎炸，或用甑蒸热，色泽油亮，异香扑鼻，脍炙人口。
每年冬季杀年猪，几乎每户纳西人家都要做一些麻补招待亲友。如果家人在外学习或工作，还要想方设法请人将自家制的麻补捎去。如今，还有人常年加工制作麻补上市出售。
糯米血肠是纳西族普遍喜爱的食品，纳西语称为“麻补”。其做法是把蒸到半熟的大米或糯米趁热拌上鲜猪血或蛋清以及各种香料，紧紧灌入洗干净的猪大肠内封好口蒸熟即成。因制作的方法不同，用鲜血的叫黑麻补，用蛋清的叫白麻补。食用时需切成圆片，或用油煎炸，或用甑蒸热，色泽油亮，异香扑鼻，脍炙人口。
每年冬季杀年猪，几乎每户纳西人家都要做一些麻补招待亲友。如果家人在外学习或工作，还要想方设法请人将自家制的麻补捎去。如今，还有人常年加工制作麻补上市出售。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。