1) germinated brown rice
萌芽糙米
1.
Compared with the polished white rice,the germinated brown rice is not only rich in vitamin and mineral substances,but also has a lot of functional ingredients that can enhance the disease control ability and promote the health of people.
与精白米相比,萌芽糙米不仅含有更丰富的维生素和矿物质元素等,而且还含有多种促进人体健康和防治疾病的成分。
2) germinated brown rice
发芽糙米
1.
Development of a nutritional compound beverage with germinated brown rice and pyracantha berry;
发芽糙米、火棘果复合营养饮料的研制
2.
Study on zinc enrichment germinated brown rice and HCl-extractability;
富锌发芽糙米的研制及其锌的HCl提取率的变化研究
3) Sprouted brown rice
发芽糙米
1.
The results indicated that the calcium content of the sprouted brown rice varied with the calcium preparation of different kinds and concentration.
试验结果表明,不同种类、不同浓度钙制剂对发芽糙米富钙均有影响;质量分数3。
2.
The result showed that the sprouting condition and chromium content of the sprouted brown rice varied with the chromium concentration in the solution.
0mm可获得富铬发芽糙米 ,其总铬和有机铬的含量分别约是普通发芽糙米的 4倍和 11倍。
3.
Fuzzy mathematics comprehensive evaluation method was applied to carry out a sensory evaluation of sprouted brown rice food made through 4 technological processes.
采用模糊数学综合评判法对4种采用不同工艺制备的发芽糙米食品进行了感官评价。
4) germinating brown rice
发芽糙米
1.
Influence of monosodium glutamate and ascorbic acid on the accumulation of γ-aminobutyric acid in germinating brown rice;
谷氨酸钠和抗坏血酸对发芽糙米中GABA富积效果的影响
2.
Effects of forced-air and microwave drying on the content of γ-aminobutyric acid in germinating brown rice were studied.
研究了热风干燥和微波干燥对发芽糙米中γ-氨基丁酸含量的影响。
5) rice germination
糙米发芽
1.
In order to provide theoretic basis for microbials hazards control of rice germination,growth of micro-organisms during rice germination was systematically studied.
在不同温度条件下(25℃、30℃、35℃),对糙米浸泡过程中微生物生长繁殖变化的情况和糙米发芽过程中(30℃,48h)不同微生物生长繁殖变化情况进行了研究。
6) brown rice bud
糙米芽
1.
The production process of brown rice germination and brown rice bud brewing had been studied.
研究了糙米发芽和糙米芽低醇饮料酒的酿造工艺。
补充资料：五谷糙米粥
五谷糙米粥
【来源】可口网
【原料】糙米、黑豆、红豆、黄豆、绿豆、青豆、白糖
【做法】1. 将糙米、黑豆、红豆、黄豆、绿豆、青豆均淘洗干净，分别用冷水浸泡2～3个小时，捞出沥干水分。
2. 锅中加入约2000毫升冷水，将所有糙米、黑豆、红豆、黄豆、绿豆、青豆下入，先用旺火烧沸，然后致小火煮45分钟，边煮边搅拌。
3. 待粥软烂后，熄火，加白糖调味，继续焖煮5分钟，即可盛起食用。
【作用】保健养生、健胃消食
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条