2) instant fresh Mifen
方便鲜米粉
1.
A study on the processing technology of instant fresh Mifen (rice noodle)had been carried out.
本文对方便鲜米粉的加工技术进行了试验研究。
3) instant rice noodle
方便米粉
1.
Study on raw material selection for instant rice noodle;
方便米粉加工原料的选择研究
2.
The relation of amylose content in rice slurry and quality of instant rice noodle;
米浆中直链淀粉含量与方便米粉品质关系的研究
3.
Based on the shortage of instant rice noodle,the market actuality of instant rice noodle condiment and the characteristic of noted Guilin and Yunnan rice noodle were analysed.
针对市场上近年来出现的方便米粉存在的不足 ,从方便米粉调味料的角度出发 ,分析了市场上方便米粉调味料的现状及著名传统米粉—桂林米粉、云南过桥米线的风味特征 ,并以此为出发点 ,提出了方便米粉调味料的开发方向应注重的五个方面。
4) instant rice noodles
方便米粉
1.
The high temperature and high moisture drying of instant rice noodles were studied.
建立方便米粉在高温高湿条件下干燥的数学模型,以预测方便米粉的品质,优化干燥条件。
2.
A drying trial of instant rice noodles under high temperature and high moisture conditions was studied so as to get proper drying parameters for improving the quality.
对方便米粉的高温高湿干燥进行研究,以获得方便米粉适宜的干燥参数,改善方便米粉的品质。
3.
Water diffusion properties of instant rice noodles dried under high temperature and high moisture conditions were studied.
对方便米粉在高温高湿条件下干燥的水分扩散特性进行了研究。
5) Long-life rice noodle
保鲜湿米粉
6) instant wet rice noodle
方便湿米粉
1.
Retrogradation characteristics of instant wet rice noodle during storage were studied by means of X-ray polycrystal diffractometer and texturenmeter.
利用X射线多晶衍射仪和质构仪对方便湿米粉存放过程的特性进行了研究。
2.
The early long-grain rice was used to making instant wet rice noodles,and the processing technology of wet rice noodles was studied and the optimum technical parameters were determined for industrial production of instant rice noodles.
以早籼米为原料制作方便湿米粉,研究方便湿米粉的加工工艺,确定最优工艺参数,为方便湿米粉的工业化生产提供参数。
补充资料：国外保鲜包装：电子保鲜机
法国制成了一种电子保鲜机。将这种机器放在果蔬储藏室，可使里面存放的水果和蔬菜75天鲜嫩如初摘。这种保鲜机利用高城市负静电场所产生的负氧离子和臭氧来达到保鲜目的：负氧离子可使果蔬进行代谢过程的酶纯化，从而降低果蔬的呼吸过程，减少果实催熟剂乙烯的生成；臭氧则是一种强氧化剂，又是一种良好的消毒剂和杀菌剂，能杀灭和消除果蔬上的微生物及其分泌的毒物，抑制并延缓有机物的分解，从而延长果蔬储存期。
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