1) new year cake (made of glutinous rice flour)
年糕(糯米粉制)
2) sticky rice products
糯米糕团
1.
The aim of the experiments is to develop a kind of compound quality improver which can effectively retard the aging of sticky rice products with modified starch, emulsifier and food gum.
该试验旨在以变性淀粉、乳化剂、食用胶为原料 ,研制一种能有效延缓糯米糕团老化回生的品质改良剂。
3) flour of glutinous rice
糯米粉
1.
the factors affecting the quality of the dumplings made of glutinous rice such as size and viscosity of flour of glutinous rice,glutinous rice dough formulation and freezing condition etc were studied,in order to settle the problem of dumpling cracking and its dietary quality.
研究了不同糯米粉粒度、粉质粘度、粉团配方、冷冻条件等对汤圆品质的影响,以提高汤圆感官品质,解决冷冻汤圆的开裂问题。
4) glutinous rice flour
糯米粉
1.
The preparation of adhesive for sticking label to beer bottle with glutinous rice flour as raw material is studied.
以糯米粉为原料,研制高档啤酒标签胶。
2.
The rheological properties of glutinous rice flour paste with hydroxypropylation as well as the effect of temperature on them have been studied.
研究了糯米粉和羟丙基糯米粉糊的流变特性，以及温度影响流变特性的规律。
3.
Physicochemical properties of waxy corn flour and glutinous rice flour were studied in this work.
本文分析了干法制粉与湿法制粉获得的蜡质玉米粉与糯米粉的性质差异。
5) waxy rice starch
糯米淀粉
1.
Study on synthesis technology and physicochemical properties of hydroxypropylated waxy rice starch;
食品级羟丙基糯米淀粉合成工艺及物化性质研究
2.
Preparation and properties of hydroxypropylated waxy rice starch;
羟丙基糯米淀粉的制备及其性质的研究
3.
Modified waxy rice starch was prepared by using sodium trimetaphosphate for cross-linking reaction and Octenyl Succinate for esterification reaction.
以糯米为原料,采用三偏磷酸钠为交联剂,辛烯基琥珀酸酐为酯化剂,对糯米淀粉进行双重化学变性,以峰值黏度和取代度作为评价指标,研究5个反应因素(交联剂用量、交联pH值、交联温度、交联时间、酯化剂用量)对峰值黏度和取代度的影响,结果双重变性淀粉的峰值黏度和取代度均比原淀粉有所提高。
6) pure glutinous rice flour
纯糯米粉
补充资料：年糕
1.用粘性较大的米粉蒸熟制成的糕，是农历过年时应节的食品。
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