Situation of safety standard system of rice noodles in China;
我国米粉安全标准问题的现状
In order to establish the relationship between the storage period of rice and the quality of rice noodle,the rice noodle was made of early long-grain non-glutinous rice Xiang No.
将不同储藏期的湘早籼33号稻谷加工成米粉,并对米粉品质进行分析,以确定稻谷储藏期与米粉品质之间的关系。
This paper focused on early Indica rice to study the eating quality and physical property of rice noodle fermented by lactic acid bacteria.
以早籼稻为原料,利用乳酸菌发酵,探讨纯种微生物发酵对米粉的口感和物性的影响。
The physical and chemical propeties of 3 grain sizes rice powder ground by superfine grinding were comparied withgenerally ground rice powder.
试验比较了早籼米经超微粉碎后再进行分级的三个不同粒度范围米粉的理化特性,并以普通粉碎米粉为对照。
Using flax seed,rice powder,lecithin,the flax seed bread was produced.
以亚麻籽、米粉、卵磷脂为主要添加成份,开发了亚麻籽面包,通过正交实验,确定了三者的最佳添加比例,即亚麻籽5%、米粉8%、卵磷脂3%。
Rice bread, mainly prepared from japonica rice powder, was investigated.
本文以粳米粉为主要原料,研究各添加成分对米粉面团流变学特性的影响及米粉面包的配方、生产工艺和操作参数、抗老化添加剂对面包质量的影响,获得了可与通常的小麦面包相媲美米粉面包。
The new technology and equipment for producing rice noodles in one process step is presented.
介绍了米粉一步成型新工艺、新设备,并对影响粉丝浑汤性、柔韧性、断条性、粘度等因素进行了探讨。
The mechanism of improving eating quality of rice noodles by lactic acid bacteria fermentation was studied in this paper.
拉伸试验证明 ,乳酸菌发酵使米粉的最大破短应力显著增强 ( p <0 0 1) ,伸展率 /断面收缩率及最大破短应变显著增加 ( p <0 0 1) ,杨氏模量显著下降 (p <0 0 1) ,经感官评定 ,米粉筋道柔韧。
On the basis of traditional spontaneous fermentation of rice noodles, It is the first time using lactic acid bacteria fermentation to product rice noodles and researching the mechanism of improvement of eating quality of rice noodles, mechanism of modified starch and formation of gel by lactic acid bacteria.
本课题利用占积压稻谷中80％的早籼稻米为原料，以传统自然发酵生产米粉为基础，首次采用乳酸菌发酵生产米粉，并对乳酸菌改善米粉食用品质机理以及乳酸菌对淀粉改性和凝胶形成机理进行了研究，对乳酸菌发酵米粉工艺进行了探讨，提出并建立了评价淀粉凝胶类食品如粉皮、粉丝、米粉等“筋道感”的评价模型和方法，为利用早籼稻米生产高品质米粉奠定理论基础。
Twin-screw extrusion of rice flour with salt and sugar;
含盐和糖的米粉的双螺杆挤压装置
Viscosity properties of non-glutinous rice flour paste;
非糯性大米粉糊粘度性质的研究
Rice granules were naturally fermented at room temperature to study the effect of fermentation on the RVA properties of rice flour and the tensile properties of rice noodles.
研究了发酵时间对米粉RVA黏度性质及所制作的米粉的拉伸性质的影响。
Application of supercritical fluids drying technology in the preparation of nanometer powder;
超临界流体干燥技术在纳米粉体制备中的应用
Agglomerate mechanism of nanometer powders in atmosphere and methods of preparation of nan-agglomerate nanometer powders;
纳米粉体大气环境团聚机理及无团聚纳米粉体的制备
The study of preparing Y2O3 stabilized ZrO2 nanometer powder in stearic acid sol by microwave heating;
溶胶凝胶-微波加热技术制备Y_2O_3稳定ZrO_2纳米粉体的研究
It is found that the ignited temperature is 600℃,the reaction duration is 2 min～3 min and the product is red loose nano-powders with the size of 36 nm or so.
燃烧点火温度为600℃,反应时间为2min～3min,产物为红色云层状疏松多孔的纳米粉末,粒径为36nm左右。
In this paper,a simple and effective method to prepare amorphous ZnO nano-powder by low temperature pyrolytic reaction is reported.
报导了一种简单而有效的制备非晶ZnO纳米粉末的方法 ,即固态低温热解法。
A novel method of synthezing MS(M=Zn,Cd)semiconductor nano-powders is presented.
本文介绍一种适合制备MS(M =Zn ,Cd)半导体纳米粉末的化学合成方法。