Glutinous rice cakes

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。

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。

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。

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。

Yam glutinous rice wine produced by double starters and materials;

“双曲双料发酵法”酿造山药糯米酒

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

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

Development of fermented compound beverage of red jujube,peanut and sticky rice;

红枣花生糯米复合型发酵饮料的研制

With mulberry leaf and sticky rice as raw material, we developed Mulberry Rice Wine by fermented.

以桑叶、糯米为原料,经糖化、发酵生产出具有保健功能的桑叶米酒。

The results showed that good quality was achieved by the steaming for 60min with 75% sticky rice and 55%bamboo leaf juice of 1∶100.

结果表明:鲜竹叶汁用量55%、蒸制时间60min、糯米用量75%、鲜竹叶比例1∶100时肉粽肠质量较好。

The paper introduces the fermentation technology of rice drink and the influence factors on the product quality,determines the optimal processing parameter according to flavour and stability of the product.

系统研究了发酵法生产糯米饮料的生产工艺以及影响糯米饮料品质的因素。

Study on the growth characters and fermentation conditions of candida cariosilignicola Y-2 in glutinous rice wine;

优选糯米酒腐木生假丝酵母菌Y-2生长性能及其酿造条件优化的研究

The formulation of red glutinous rice ice-cream was studied.

研究了用血糯米替代部分奶粉制备冰淇淋的配方。

The yeast that Se-riched was used to produce glutinous rice wine.

将酵母接种在添加亚硒酸钠的培养液中进行驯化,获得富集有机硒的酵母用于糯米甜酒的酿制。

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。