1) staple-food brown rice
主食糙米
2) Edible brown rice
食用糙米
3) brown rice food
糙米食品
1.
Development of brown rice food is of signality for increasing food supply of China and improving national nutrition and health status.
糙米食品开发对于增加我国食物供应总量和提高国民营养保健水平意义重大。
4) Research on the Processing Techniques of Brown Rice Food
糙米食品加工技术
5) brown rice
糙米
1.
Study on effect of moisture condition for brown rice on mechanical characteristic;
糙米加湿调质工艺参数对其力学指标影响规律的研究
2.
Effect of moisture conditioning treatment of brown rice on the water absorption rate of polished rice based on isotope tracing;
基于同位素示踪技术的糙米加湿后精米吸水率的试验研究
3.
Effect of moisture conditioning treatment on milling characteristic of brown rice;
糙米加湿调质对其碾米性能影响的试验研究
6) unpolished rice
糙米
1.
Production craft of microporous starch prepared with unpolished rice as raw material were studied.
研究以糙米为原料制备多孔淀粉的生产工艺。
2.
The Oolong tea was infused and centrifuged to make tea brew; The unpolished rice was baked, smashed, dextrinized, enzymic degradated and centrifuged to make rice water.
乌龙茶浸提后离心制得茶汤;糙米经过烘烤、粉碎、糊化后酶解、离心后取其上清液得米汤,然后将米汤和茶汤以一定比例混合,并添加一定的配料而研制成一种既营养又符合消费者口味的健康饮料。
3.
A multiresidue method based on gel permeation chromatography (GPC) clean-up and gas chromatography-nitrogen-phosphorous detection (GC-NPD) was developed to detect 50 organophosphorous pesticide residues in unpolished rice simultaneously.
研究了同时检测糙米中50种有机磷农药残留的方法。
补充资料：日本主食面包
原料配方 面粉100公斤 鲜酵母2公斤 砂糖5公斤 油脂4公斤 食盐2公斤 脱脂奶粉2公斤 乳化剂0.3公斤 酵母营养剂0.3公斤 水62公斤左右
制作方法 1.第一次调粉用70%面粉，60%水和全部酵母及酵母营养液，搅拌5分钟，面团温度24℃左右。调好的面团在26℃左右发酵3.5～4小时。
2.第二次调粉搅拌14分钟，面团温度27℃，在室温下静置20～30分钟。
3.切块、揉圆后的面团在25～27℃条件下预醒发10～15分钟。
4.整型后在38℃，相对湿度85%条件下最后醒发30～50分钟。
5.在230℃条件下烘烤15分钟(面包重约100克)。
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