1) glutinous rice fermentation liquid
糯米发酵汁
1.
3%,the temperature in prior period fermen-tation was at28～32℃,after5～6d fermentation,the upper clear liquid was treated by glutinous rice fermentation liquid and50%al-cohol rice wine to adjust its alcohol content and sugar content ,then3.
3%;前酵温度28～32℃,发酵5～6d,取上清液用白糯米发酵汁、50度米酒调整酒度、糖度,添加3。
2) sticky rice juice
糯米汁
1.
Strength and geoenvironmental properties of clay improved by tung oil and sticky rice juice;
利用桐油和糯米汁改善黏土的强度及环境土工特性
2.
In order to improve the liner of landfill MSW, the liner of fly ash storage, Tung oil and the sticky rice juice are mixed in clay and silt.
将糯米汁和桐油按照适当的比例添加到萧山粘土、粉土和粉质粘土中,针对各领域所关心的渗透性、抗剪强度、干湿循环及对污染物的阻滞性能等开展研究,旨在改良土体的物理力学特性及环境土工特性。
3) fermentation rice juice beverage
发酵米汁饮料
1.
An orthogonal regression design is used in studying the preparation of fermentation rice juice beverage from high-protein rice flour and broken rice.
以清洁米加工的副产品高蛋白米粉和碎米为原料,采用回归正交设计法研制发酵米汁饮料。
4) waxy com juice
液化糯玉米汁
5) fermentation sauce
发酵酱汁
6) Fermented vagetable juice
发酵菜汁
补充资料：蜜汁糯米南瓜
Image:1182227201158148.jpg
蜜汁糯米南瓜
主料：南瓜、糯米
辅料：枣、黄米、葡萄干、粽子叶
调料：白糖、糖桂花、水淀粉
烹制方法：
1、将粽子叶、小枣、黄米、糯米、葡萄干一起放入容器中，用开水浸泡1小时左右备用；
2、将南瓜从中间切开，挖去心，再将泡过的原料放入南瓜中，粽子叶盖在上面，入蒸锅蒸40分钟，锅中加少许水，加入白糖、糖桂花，烧开后水淀粉勾芡，淋在蒸好的糯米南瓜上即可。
特点：香甜软糯，粽香浓郁。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。