1) broken long-grain rice
籼碎米
1.
Extraction of rice protein from broken long-grain rice was studied by alkali method.
本文以籼碎米为原料,采用传统碱法提取制备大米蛋白,研究大米蛋白提取的最佳工艺。
2) indica rice
籼米
1.
Application of active dry yeast and α-amylase in the production of rice wine from indica rice and black-skin red Qu;
黄酒活性干酵母、α-淀粉酶在籼米乌衣红曲黄酒生产中的应用
2.
Solubility and viscosity of water soluble starch obtained from indica rice with different mechanical milling time were studied and milling kinetics equations based on solution ratio and kinematic viscosity were(established).
以籼米为材料,采用机械球磨的方法制备水溶性淀粉,研究不同研磨程度的淀粉的水溶性和黏性,建立基于溶解率和运动黏度的研磨动力学模型。
3.
The method of pourig syrup was used in making yellow sake from indica rice.
设计了比较试验及正交试验对应用喂浆法酿制籼米黄清酒的工艺进行分析研究。
3) long-grain rice
籼米
1.
90 kinds of long-grain rice were collected from south China and evaluated using a four-point sensory test which was widely used in Japan.
本试验利用日本的四点试验法感官评价了采自南方不同省份的90种籼米,探讨了四点试验法在中国的适用性,并通过逐步回归确定感官评价项目为外观、香气、味、黏度和综合评价;以日本佐竹公司的米饭食味计为基础,利用可见光和近红外光快速测定米饭食味,建立了适合中国南方产籼米的食味及食味影响因子(外观、香味、味、黏度)的回归方程,并在杭州、广州、长沙、哈尔滨进行了实地感官评价,评价结果表明感官评价的综合评价值与食味计预测值之间不存在显著性差异。
2.
Porous starch was produced from long-grain rice.
本文主要研究以籼米为原料生产多孔淀粉的生产工艺。
3.
A jet liquefaction process was adopted to prepare long-grain rice based fat substitute on pilot plant scale.
研究了以籼米为原料采用喷射液化法在扩大规模上制备脂肪替代品的工艺条件,并对脂肪替代品的表面结构、分散性和玻璃化转变温度等进行了研究。
4) long rice
籼米
1.
Effect of long rice based fat substitutes on reological properties of ice-cream;
籼米为基质的脂肪替代品对冰淇淋流变学性质的影响
2.
LONG RICE BASED FAT SUBSTITUTE——STUDY ON GELATINIZATION;
籼米为基质的脂肪替代品——糊化工艺研究
3.
The enzymatic hydrolysis in the process of long rice based fat substitute was studied and the optimal conditions of the enzymatic hydrolysis was obtained by using Response Surface Analysis.
研究了以籼米为基质的脂肪替代品加工过程中的酶水解工艺,采用响应面分析法得到了最佳酶解工艺条件,并对不同干燥工艺进行了比较。
5) indica black rice
籼型黑米
1.
Effect of technological conditions on γ-aminobutyric acid accumulation in germinated indica black rice;
籼型黑米萌芽积累γ-氨基丁酸的工艺条件研究
6) milled early long-grain nonglutinous rice
早籼米
1.
The results showed that moisture,blue value(BV),lipid content and total sugar content of milled late long-grain nonglutinous rice were significantly higher than that of milled early long-grain nonglutinous rice,and protein content was significantly lower than that of milled early.
结果表明,晚籼米的水分含量、碘兰值、脂肪含量和总糖含量均显著高于早籼米,蛋白质含量显著低于早籼米;早籼米和晚籼米的游离氨基酸和游离脂肪酸含量没有显著差异;晚籼米的峰值黏度显著低于早籼米,热糊稳定性高于早籼米,但冷糊稳定性较低,易于回生;两种籼米的其它糊化特性没有显著差异;同一品系间的理化特性和糊化特性差异较大。
补充资料：籼米
【通用名称】
籼米
【其他名称】
籼米 (《本草蒙筌》)
【来源】
为禾本科植物稻(籼稻)的种仁。植物形态详"粳米"条。
【性味】
①《纲目》："甘，温，无毒。" ②《随息居饮食谱》："甘，平。"
【归经】
①《本草撮要》："入手、足太阴经。" ②《本草再新》："入心、脾二经。"
【功用主治】
①《本草蒙筌》："温中健脉，益卫养荣，长肌肤，调脏腑。" ②《纲目》："温中益气，养胃和脾，除湿止泄。"
【用法与用量】
内服：煎汤，1～2两。
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