1) tender black corn
嫩黑玉米
1.
Using tender black corn and fresh milk as main materials,fermented with L.
本文以嫩黑玉米和鲜牛奶为主原料,经嗜酸乳杆菌及其它乳酸菌混合发酵后、调配成乳酸发酵饮料,通过各项实验确定出嫩黑玉米液化液的DE值为18%;糖化液与原料乳配比为2。
2) tender corn
嫩玉米
1.
Study on fermented process of tender corn yoghurt;
嫩玉米酸奶发酵工艺的研究
2.
Study on tender corn nutritious conjee fermented by lactic acid bacteria;
嫩玉米乳酸发酵营养粥的开发研究
3.
The process of fermentation of tender corn by lactic acid bacteria was studied.
嫩玉米为主要原料进行乳酸菌发酵生产发酵乳食品。
3) Black corn
黑玉米
1.
Growing method for different black corn kinds;
黑玉米不同品种栽培技术
2.
The antioxidation capacity in vitro and scavenging free radical capacity of seed pericarp extracts of black rice, black soybean and black corn was compared by means of oxidative extinction of free radical acting on fluorescence regent and biological chemiluminescence.
分别采用自由基对荧光试剂的氧化消光法和生物化学发光法对黑米、黑大豆、黑玉米3种黑色粮油作物种皮提取物进行体外总抗氧化能力和清除自由基作用的比较研究。
4) black sweet corn
黑甜玉米
1.
Study on processing technology of yoghurt with extruded black sweet corn meal;
黑甜玉米膨化粉酸奶的工艺研究
2.
The black sweet corn was used as raw material in this experiment to extract pigment,the effect of different factorson extraction of pigment with orthogonal design test was investigated.
以黑甜玉米为原料,通过正交试验研究了诸多因素对提取色素效果的影响。
3.
In this paper,the pigment extraction and stability of black sweet corn have been studied.
对黑甜玉米色素的提取试验结果表明,该色素提取的较优条件为:浸提剂为0。
5) black glutinous corn
黑糯玉米
1.
Correlative analysis of three ear leaves of parents self-line and hybriels of black glutinous corn;
黑糯玉米杂交种、亲本自交系果穗三叶性状的相关性分析
2.
Based on single factor tests,the response surface methodology(RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上,利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
3.
The black glutinous corn was used as raw material,and Aspergillus oryzae and yeast were used as saccharifying and fermenting activator.
以黑糯玉米为原料,采用米曲霉和酵母为糖化、发酵剂,在单因素的基础上,利用响应面法对黑糯玉米黄酒的发酵条件(发酵剂的接种量、发酵时间、发酵温度)进行优化。
6) black waxy corn
黑糯玉米
1.
Corn starch was produced by wet-milling technology from germinated black waxy corn.
将黑糯玉米进行发芽处理后,采用湿法提取工艺制得淀粉。
2.
The technology of microwave-assisted extracting pigments from black waxy corn using organic solvent was studied.
采用微波法辅助提取黑糯玉米芯色素,改进了传统的浸提工艺,通过单因素和正交实验确定微波辅助提取的最佳工艺条件。
3.
In this paper,the black waxy corn、sticky rice and corn was used as material,and millet wine yeast、alcoho-lic yeast, anqiyeast as the agent of starch-lytic and fermentation.
本研究以黑糯玉米、糯米、黄玉米为原料,用黄酒种曲、酒药、酵母作糖化发酵剂,经去皮、去坯、粉碎、浸米、蒸饭、淋饭冷却、拌料、开放式发酵等工艺操作,通过用正交试验法确定最优组合、用响应面分析法(RSA)确定黑糯玉米黄酒的最佳工艺发酵条件,用三种不同温度、时间煎酒,确定煎酒温度、时间对氨基甲酸乙酯的形成的影响。
补充资料：清炒嫩玉米
新鲜玉米上市了，挑嫩的，剥出粒来，用青椒炒一炒，是一道下粥的好菜。嫩玉米剥粒有点麻烦，稍一用力，玉米粒中的浆汁就给挤出来了，不用力，又剥不出来，我用刨丝瓜黄瓜皮的小刨子的尖头来起，一起就是一排，很方便。做法也简单：嫩玉米剥粒，青椒切丁，用油盐一炒就行了。
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