1) aged rice
陈米
1.
This project is involved in the improvement of the cooking quality of aged rice, By proteinase treating technique, taste trial, orthogonal trial and cross experiment, the optimum conditions of freshening aged rice technology are ascertained.
本课题以改良陈米的蒸煮品质为目的。
2) aged long-grain non-glutinous
陈化籼米
1.
The effect of pretreatment of raw materials and the components of substrate on production of citric acid from aged long-grain non-glutinous rice by Aspergillus niger in solid-state fermentation was investigated.
结果表明原料预处理采用陈化籼米粉碎度为0。
3) stale rice
陈粮大米
1.
The paper studies the factors influencing saccharification of stale rice and on DE value including liquefaction temperature and duration, saccharification temperature and duration, enzyme dosage, pH value, and substrate concentration.
研究了液化温度和时间、糖化温度和时间、酶用量、pH和底物浓度在糖化过程中对糖化质量和DE值的影响,确定了陈粮大米糖化工艺的最适条件为:液化pH5。
4) Aging rice
陈化米
5) aged unpolished rice
陈糙米
1.
The experiments studied the effects of two factors extrusion and adding starch enzymes in aged unpolished rice diets on mucosa disaccharidase of small intestine, the contents of glucose and urea nitrogen in blood, production performance of weaned piglets.
本试验研究了陈糙米日粮是否膨化和是否添加外源淀粉酶两个因素,对26日龄断奶仔猪小肠黏膜二糖酶活性、血液葡萄糖和尿素氮含量、生产性能的影响。
6) aged paddy rice
陈化稻米
1.
The effects of inoculums, fermentation temperature and time, and nitrogen source on production of citric acid from aged paddy rice by liquid-state fermentation of Aspergillus niger were studied.
研究了接种量、发酵温度与时间、氮源等因素对以陈化稻米为原料,黑曲霉液态发酵法生产柠檬酸的影响,并优化了工艺。
补充资料：陈米
1.隔年的米。
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