1) steamed rice sponge cake
发糕
1.
In order to select the optimal raw material for producing steamed rice sponge cake, the characteristics of 10 varieties of rice and the texture properties of steamed rice sponge cake were investigated, the relationships between them were discussed, and finally the standard for raw material selection was established.
为选择适宜的发糕生产原料,确定发糕生产中的原料选择指标,对10种大米的品种特性及其加工的发糕的质构特性进行了研究,并对二者之间的相关性进行了探讨,确立了发糕的原料标准。
2) fermented rice cake
米发糕
1.
Reformation and modernization of production technics of traditional ferment food of fermented rice cake
传统发酵食品米发糕生产工艺的革新与现代化
2.
Compound powder of fermented rice cake was exploited, using early indica rice as material by orthogonal test to study formula of compound powder.
以早籼米为原料,采用正交试验研究米发糕复配粉的配方,开发米发糕复配粉。
3.
To offer parameters for quality control of fermented rice cake,texture of fermented rice cake made by traditional technology was determined with a texture analyzer and the effects of fermentation conditions on the texture of fermented rice cake were also analyzed.
采用传统工艺制作米发糕,用质构仪研究米发糕的质地,发酵条件对米发糕质构的影响,建立质构的数学模型,为米发糕的品质控制提供试验数据。
3) rice steamed sponge cake
米发糕
1.
Systematically studied establishment of sensory evaluation system for rice steamed sponge cake quality.
米发糕是一种由籼米经浸泡、磨浆、发酵并利用蒸汽汽蒸糊化而成型的,具有蜂窝状结构、口感暄软,有宜人的发酵风味,易于被人体消化吸收,具有民族特色的传统风味食品,在中国南方地区深受人们喜爱。
2.
Three strains of lactic acid bacteria and five strains of yeast were isolated and identification from the traditional starter used for producing rice steamed sponge cake.
对米发糕发酵所用的传统发酵剂中的乳酸菌和酵母菌进行分离培养和初步鉴定,从中分离纯化出3株乳酸菌和5株酵母菌,通过菌落形态观察及生物学特性的研究,初步鉴定3株乳酸菌均属于干酪乳杆菌属,5株酵母菌均属于酒香酵母属。
4) rice steamed sponge cake(Fagao)
大米发糕
5) rice steamed sponge cake(migao)
米发糕
1.
The rice steamed sponge cake(Migao) made from milled long-grain non-glutinous rice was used as experimental material,the water change of the rice steamed sponge cake during storage,as well as the hardness and weight of the interior and exterior of the rice steamed sponge cake were investigated.
以早籼米为原料,米发糕贮藏过程中的水分变化为研究对象,在不同的贮藏方式下,研究了米发糕芯部硬度、表层硬度与质量和贮藏时间之间的相互关系。
6) fermented rice cake
发酵米粉糕
1.
Study on processing technology and quality evaluation of fermented rice cake
发酵米粉糕的研制及其品质评价
补充资料：米发糕
米发糕
粘米粉1/3杯、面粉是粘米粉的1/4、泡打粉1/4tsp混合，筛匀。糖用清水大概1/3杯溶化，倒入干粉中调成米糊不要太稀，放置 15分钟左右。
米糊倒入刷了油的碗中，七分满即可。表面可以撒些果脯葡萄干碎之类的
说明：补充资料仅用于学习参考，请勿用于其它任何用途。