2) waxy maize
糯玉米
1.
Study on processing and formulation of waxy maize beverage;
糯玉米饮料工艺及配方研究
2.
Influence of waxy maize flour on dough and soft roll;
糯玉米粉对软质面包面团及面包品质的影响
3.
Applications of waxy maize starch and its modified starchin food industry;
糯玉米淀粉及其改性淀粉在食品工业中的应用
3) waxy corn
糯玉米
1.
Study on healthy vinegar with waxy corn;
新型糯玉米保健醋的工艺研究
2.
Nutritive value and developmental prospect of waxy corn;
糯玉米的营养价值和发展前景
3.
Study on the combining ability of amylopectin content and sugar content trait in waxy corn;
糯玉米支链淀粉含量和含糖量性状的配合力分析
4) glutinous corn
糯玉米
1.
Feasibility study of making quick frozen tangyuan from glutinous corn;
用糯玉米制作速冻汤圆的可行性研究
2.
The Analysis of Country s Sweet and Glutinous Corn s Production Current Situation and Its Prospect of Production;
我国甜、糯玉米生产现状及前景分析
3.
The response surface analysis(RSA) was used to optimize the technological conditions for fermentation of glutinous corn to make lactic beverage.
用响应面法对糯玉米发酵乳饮料的发酵工艺条件进行了优化。
5) black glutinous corn
黑糯玉米
1.
Correlative analysis of three ear leaves of parents self-line and hybriels of black glutinous corn;
黑糯玉米杂交种、亲本自交系果穗三叶性状的相关性分析
2.
Based on single factor tests,the response surface methodology(RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上,利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
3.
The black glutinous corn was used as raw material,and Aspergillus oryzae and yeast were used as saccharifying and fermenting activator.
以黑糯玉米为原料,采用米曲霉和酵母为糖化、发酵剂,在单因素的基础上,利用响应面法对黑糯玉米黄酒的发酵条件(发酵剂的接种量、发酵时间、发酵温度)进行优化。
6) black waxy corn
黑糯玉米
1.
Corn starch was produced by wet-milling technology from germinated black waxy corn.
将黑糯玉米进行发芽处理后,采用湿法提取工艺制得淀粉。
2.
The technology of microwave-assisted extracting pigments from black waxy corn using organic solvent was studied.
采用微波法辅助提取黑糯玉米芯色素,改进了传统的浸提工艺,通过单因素和正交实验确定微波辅助提取的最佳工艺条件。
3.
In this paper,the black waxy corn、sticky rice and corn was used as material,and millet wine yeast、alcoho-lic yeast, anqiyeast as the agent of starch-lytic and fermentation.
本研究以黑糯玉米、糯米、黄玉米为原料,用黄酒种曲、酒药、酵母作糖化发酵剂,经去皮、去坯、粉碎、浸米、蒸饭、淋饭冷却、拌料、开放式发酵等工艺操作,通过用正交试验法确定最优组合、用响应面分析法(RSA)确定黑糯玉米黄酒的最佳工艺发酵条件,用三种不同温度、时间煎酒,确定煎酒温度、时间对氨基甲酸乙酯的形成的影响。
补充资料：玉米朊,玉米醇溶蛋白
CAS:9010-66-6
中文名称: 玉米朊；玉米朊,玉米醇溶蛋白
英文名称: zein；zeins
中文名称: 玉米朊；玉米朊,玉米醇溶蛋白
英文名称: zein；zeins
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
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