1) Red rice and
红香米
1.
The results showed that the amino acid content in Moli rice, Red rice and Green rice were 7300mg/100g,7270mg/100g and 7490mg/100g respectively.
以陕西洋县产茉莉香米、红香米和绿香粳米等 3种特种稻米为材料 ,分析了氨基酸及其它品质指标。
2) aromatic rice
香米
1.
The reaction flavor as the stabilized rice flavor enhancer, which is in initial stage at home, was made by studying the essence of forming aromatic rice scented and imitating ways to form process flavor in natural foods.
模仿天然食品加工中产生风味物的途径 ,制备了目前国内尚处萌芽阶段的反应型香料 ,作为大米主增香剂 ,并利用排序检验法优化了制备反应型香料的反应条件 ;同时对该反应型香料和增香米的顶空气体进行了GC MS分析 。
3) scented rice
香米
1.
Changes of aroma in scented rice during processing;
香米在加工过程中香气成分的变化
2.
SDE is adopted to make a study of the effects of the quantities of scented rice and the times of aroma absorption on aromatic components of scented rice.
为了解用米量和香气收集次数对香米香气成分及含量的影响,采用同时蒸馏萃取法(SDE)进行了研究。
3.
To analyze the aroma of scented rice,the SDE and absorption methods(XAD-4) were used.
采用同时蒸馏萃取法(SDE)和柱吸附法(XAD-4)对香米香气成分进行比较分析。
4) red rice
红米
1.
Restoring character of the red rice;
籼型红米对不育系的恢复特点
2.
With HPLC,the combined sugars of anthocyanins in two varieties of red rice inChina were analysed.
用高效液相色谱法测定了洋县红米和龙睛４号种皮花色苷。
3.
The pigment accumulates in pericarp and seed coat of red rice, with major studying ofspecial rice.
红米是由于在果皮和种皮上沉积色素而显示出特定颜色的，是目前研究较多的一类特种稻资源，在我国有着悠久的种植和食用历史。
5) silver pink
米红
6) Hong Kong Mai Po
香港米浦
1.
Exploration on Management Situation of Hong Kong Mai Po Swamp Nature Reserve;
香港米浦沼泽湿地自然保护区管理现状探析
补充资料：南瓜香米饭
贵州一道特色小吃，
原料：香米400克，老南瓜（小的）1个，火腿150克，香菇50克，青豆50克。
调料：猪油50克、味精、盐、水等适量。
制作方法：炒、蒸。将香米淘洗干净，锅中烧猪油放入香米炒干水汽，并炒香。南瓜从侧面挖洞去瓤去籽掏空。将炒过的香米装入南瓜中，再放火腿、香菇、味精、盐、青豆、水，上笼用旺火蒸30分钟至熟即成。
风味特色：瓜味突出，米饭香醇。
技术要领：香米入南瓜后放水要适量，米要炒干炒香，南瓜的形状要好。
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