1) rice noodle
米粉
1.
Situation of safety standard system of rice noodles in China;
我国米粉安全标准问题的现状
2.
In order to establish the relationship between the storage period of rice and the quality of rice noodle,the rice noodle was made of early long-grain non-glutinous rice Xiang No.
将不同储藏期的湘早籼33号稻谷加工成米粉,并对米粉品质进行分析,以确定稻谷储藏期与米粉品质之间的关系。
3.
This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.
以早籼稻为原料,利用乳酸菌发酵,探讨纯种微生物发酵对米粉的口感和物性的影响。
2) rice flour
米粉
1.
Twin-screw extrusion of rice flour with salt and sugar;
含盐和糖的米粉的双螺杆挤压装置
2.
Viscosity properties of non-glutinous rice flour paste;
非糯性大米粉糊粘度性质的研究
3.
Rice granules were naturally fermented at room temperature to study the effect of fermentation on the RVA properties of rice flour and the tensile properties of rice noodles.
研究了发酵时间对米粉RVA黏度性质及所制作的米粉的拉伸性质的影响。
3) rice powder
米粉
1.
The physical and chemical propeties of 3 grain sizes rice powder ground by superfine grinding were comparied withgenerally ground rice powder.
试验比较了早籼米经超微粉碎后再进行分级的三个不同粒度范围米粉的理化特性,并以普通粉碎米粉为对照。
2.
Using flax seed,rice powder,lecithin,the flax seed bread was produced.
以亚麻籽、米粉、卵磷脂为主要添加成份,开发了亚麻籽面包,通过正交实验,确定了三者的最佳添加比例,即亚麻籽5%、米粉8%、卵磷脂3%。
3.
Rice bread, mainly prepared from japonica rice powder, was investigated.
本文以粳米粉为主要原料,研究各添加成分对米粉面团流变学特性的影响及米粉面包的配方、生产工艺和操作参数、抗老化添加剂对面包质量的影响,获得了可与通常的小麦面包相媲美米粉面包。
4) rice noodles
米粉
1.
The new technology and equipment for producing rice noodles in one process step is presented.
介绍了米粉一步成型新工艺、新设备,并对影响粉丝浑汤性、柔韧性、断条性、粘度等因素进行了探讨。
2.
The mechanism of improving eating quality of rice noodles by lactic acid bacteria fermentation was studied in this paper.
拉伸试验证明 ,乳酸菌发酵使米粉的最大破短应力显著增强 ( p <0 0 1) ,伸展率 /断面收缩率及最大破短应变显著增加 ( p <0 0 1) ,杨氏模量显著下降 (p <0 0 1) ,经感官评定 ,米粉筋道柔韧。
3.
On the basis of traditional spontaneous fermentation of rice noodles, It is the first time using lactic acid bacteria fermentation to product rice noodles and researching the mechanism of improvement of eating quality of rice noodles, mechanism of modified starch and formation of gel by lactic acid bacteria.
本课题利用占积压稻谷中80％的早籼稻米为原料，以传统自然发酵生产米粉为基础，首次采用乳酸菌发酵生产米粉，并对乳酸菌改善米粉食用品质机理以及乳酸菌对淀粉改性和凝胶形成机理进行了研究，对乳酸菌发酵米粉工艺进行了探讨，提出并建立了评价淀粉凝胶类食品如粉皮、粉丝、米粉等“筋道感”的评价模型和方法，为利用早籼稻米生产高品质米粉奠定理论基础。
5) Nano/nano-phased powder
纳米粉/纳米相粉
6) wet rice noodle
河粉(湿米粉)
补充资料：米粉
1.米磨成的粉。亦泛指某些谷物磨成的粉。古时亦用作化妆品。 2.大米加水磨成浆，过滤后弄成团，然后制成细条，可煮食。
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