1) sweet-scented osmanthus sticky rice lotus root
桂花糯米藕
1.
Using fresh lotus root,sticky rice and high maltose syrup as materials,a new processing technology of low-sugar sweet-scented osmanthus sticky rice lotus root was studied by orthogonal,single factor and contrast test.
以新鲜莲藕、糯米、高麦芽糖浆等为主要原辅材料,通过正交实验、单因素实验以及对比实验的方法,研究桂花糯米藕加工的新工艺,研制出风味优良、香甜糯可口的低糖桂花糯米藕生产新工艺,新工艺的关键工序是护色、蒸制、水煮、糖煮,采用新工艺,解决了传统工艺中产品质地较硬,贮藏中易褐变等问题。
2) sweet-scented osmanthus sticky rice sugar lotus root
桂花糯米糖藕
1.
Using lotus root as main material, a new processing technology of soft-packed of sweet-scented osmanthus sticky rice sugar lotus root was studied by orthogonal, single factor and contrast test.
以莲藕为主要原料,通过正交实验、单因素实验及对比实验,研究了软包装桂花糯米糖藕加工的新工艺。
3) Sticky rice filled lotus rihzome
糯米藕
4) lotus root stuffed with glutinous-rice
糯米塞藕
5) lotus root sweetened with honey of laurel
桂花蜜渍藕
6) 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。
补充资料：桂花糯米藕
桂花糯米藕
原料：
莲藕1节 糯米适量 红糖45克 桂花蜂蜜30毫升 红枣6粒
做法：
1 糯米洗净后用温水浸泡60分钟,沥干备用,红枣洗净.
2 藕刮去外皮,一头连蒂切掉2.5厘米,留做盖子,将糯米填入藕内,加蒂盖,用牙签固定封口.
3 将塞好米的藕放入锅中,加红枣和糖,倒入清水(要没过藕),大火煮滚后改小火煮个30分钟,捞出晾凉.
4 将凉后的藕切片,摆放盘中,浇上蜂蜜就行了.
小贴士：
1 做好的藕也可以放冰箱里冷藏一会儿再吃,也别有风味的
2 此道菜肴的特点是:补血润肺,香糯适口,热天吃几片,滋补又舒泰
说明：补充资料仅用于学习参考，请勿用于其它任何用途。