Two phase anaerobic sequencing batch reactor(SBR) process is used to treat the waste water from Wayao rice noodle mill in Guilin,China.

By contrast analyzing two kinds of rice process,this paper educed the high energy cost reasons of rice mill at present,and brought forward the ways to save energy,reduce energy cost from process designing,equipment selecting,and producing administration.

Situation of safety standard system of rice noodles in China;

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.

This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.

The physical and chemical propeties of 3 grain sizes rice powder ground by superfine grinding were comparied withgenerally ground rice powder.

Using flax seed,rice powder,lecithin,the flax seed bread was produced.

Rice bread, mainly prepared from japonica rice powder, was investigated.

The new technology and equipment for producing rice noodles in one process step is presented.

The mechanism of improving eating quality of rice noodles by lactic acid bacteria fermentation was studied in this paper.

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.

Twin-screw extrusion of rice flour with salt and sugar;

Viscosity properties of non-glutinous rice flour paste;

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.