1) lotus root stuffed with glutinous-rice
糯米塞藕
2) Sticky rice filled lotus rihzome
糯米藕
3) sweet-scented osmanthus sticky rice lotus root
桂花糯米藕
1.
Using fresh lotus root,sticky rice and high maltose syrup as materials,a new processing technology of low-sugar sweet-scented osmanthus sticky rice lotus root was studied by orthogonal,single factor and contrast test.
以新鲜莲藕、糯米、高麦芽糖浆等为主要原辅材料,通过正交实验、单因素实验以及对比实验的方法,研究桂花糯米藕加工的新工艺,研制出风味优良、香甜糯可口的低糖桂花糯米藕生产新工艺,新工艺的关键工序是护色、蒸制、水煮、糖煮,采用新工艺,解决了传统工艺中产品质地较硬,贮藏中易褐变等问题。
4) sweet-scented osmanthus sticky rice sugar lotus root
桂花糯米糖藕
1.
Using lotus root as main material, a new processing technology of soft-packed of sweet-scented osmanthus sticky rice sugar lotus root was studied by orthogonal, single factor and contrast test.
以莲藕为主要原料,通过正交实验、单因素实验及对比实验,研究了软包装桂花糯米糖藕加工的新工艺。
5) waxy rice
糯米
1.
The microcosmic configuration and the paste properties of hydroxypropylated waxy rice starch were studied.
对羟丙基糯米淀粉微观形态及其淀粉糊性质进行了研究。
2.
Using good waxy rice as the material, the sweet-and-sour rice extract was fermented.
本研究以优质糯米为原料 ,采用最佳工艺酿制出醇甜清香、略带酸味的糯米汁 ,再调配以经科学提取的菊花汁、大枣汁等辅料 ,制得一种桔黄色、半透明、酸甜比例适中 ,纯天然营养丰富的复合型保健饮料。
3.
The preparation, properties of Hydroxypropylated waxy rice starch (HPWRS) and itsSuccinate are studied in this paper, in order to improve its physical chemistry properties andapplied area, and to get the better hydroxypropylated starch and its compound modified starchthen offord to theory for the patice.
本论文以糯米淀粉为原料，对羟丙基淀粉的制备工艺、性质及其琥珀酸酯化改性进行了研究。
6) glutinous rice
糯米
1.
Yam glutinous rice wine produced by double starters and materials;
“双曲双料发酵法”酿造山药糯米酒
2.
Study on the Biological Properties in the Fermentation of Sweeten Glutinous Rice Wine;
糯米甜酒发酵过程的生物学特性研究
3.
Research on and development of fermented drink of sweet orange and glutinous rice;
甜橙糯米发酵饮料的开发和研究
补充资料：糯米糖藕
糯米糖藕
原料：藕，糯米
配料：白糖，金丝小枣数颗，酸梅3两颗，水淀粉
做法：
1。将藕刮去表皮、洗净；糯米洗净沥干水备用；酸梅泡水，待用；
2。切去藕的一头做盖用，将糯米塞入藕孔，再将切下的藕盖封上，插上牙签固定；
3。将藕放入高压锅中，加水没过藕，加糖，枣，让藕入枣的香甜味道，又有糯米的香糯，
大火煮30分钟；
4。取出，将汁液倒出，藕凉后切片装盘；
5。 将倒出的汁液倒入锅内，倒入酸梅水，连同酸梅，可适当调整加入些糖，大火煮，加
入水淀粉，勾芡，起锅淋在藕上即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。