籼米

HPLC法测定尼莫地平脂肪乳中主药的含量籼米为基质脂肪替代品的组分含量分析与测定

Determination of Main Component in Nimodipine Emulsion by HPLC Composition Analysis of Long Grain Rice Based Fat Substitutes

报道了营养平衡米和普通籼米的微量元素含量和NSF值。

The trace elements content and NSF value af nutritional balanced rice and normal rie were reported .

以6个常规籼稻品种为材料，利用质构仪（TA）和差示扫描量热仪（DSC）分析了籼米的质构品质特征以及热力学糊化特性。

Texture Analyser ( TA ) and a Differential Scanning Calorimetry ( DSC ) were used to detemine the differences in hardness , stickiness and gelatinization properties of6 long-grain rice cultivars .

糯玉米淀粉、早籼米淀粉和小麦淀粉经过OSA改性之后，其糊的透明度提高，但是马铃薯淀粉糊的透明度却降低。

After OSA modification , the paste clarity of waxy maize starch , early indica rice starch and wheat starch increased , but that of potato starch decreased .

试验结果表明：在发酵前对早籼米进行蒸汽处理8min，发酵时用根霉曲0.6%、面包酵母和酒精酵母各0.15%（接种量0.9%）。

The results show that the best procedure is steaming for 8 minutes , fermenting at 24 ℃ for 20 hours with 0.6 % of Rhizopus , 0.15 % of bakery yeast and 0.15 % of alcohol yeast .

利用籼米为基质的脂肪替代品制备低脂火腿肠

Preparation of Low Fat Sausage with Long Rice Based Fat Substitute

籼米凝胶的压缩与剪切特性研究

Study on the Compression and Cutting Properties of Indica Rice Gel

陈化籼米固态发酵法生产柠檬酸的研究

Producing Citric Acid From Aged Long-grain Non-glutinous Rice by Solid-state Fermentation

我国籼米生产、消费和贸易的研究

Study on China 's Indica Rice Production , Consumption and Trade

本文主要研究以籼米为原料生产多孔淀粉的生产工艺。

Co-production technology of rice protein and ethanol from early indica rice ;

喷射液化法制备籼米为基质的脂肪替代品

Preparing Long-Grain Rice Based Fat Substitute by Jet Liquefaction Process

早籼米品质改良剂的研究

Study of cooking quality improvement of early long-grain nonglutinous rice

早籼米及其自然发酵液挥发性成分分析

Analysis of Aroma Components in Early Indica Rice and Its Natural Fermented Liquid

籼米淀粉超微粉体的制备及其性质

Preparation and Characteristics of Superfine Powder of Long-rice Starch

高水分籼米安全储藏及保鲜技术研究

Safe storage of indica rice of high moisture content and its preservation technology

籼米为基质脂肪替代品的组分含量分析与测定

Composition Analysis of Long Grain Rice Based Fat Substitutes

籼米为基质的脂肪替代品的凝胶性质

Gel Properties of Long-Grain Rice Based Fat Substitute

食用早籼米着水调质精加工技术研究

Technological Research of Adding-Water Processing for Early rice

用籼米为基质的脂肪替代品替代冰淇淋配方中的部分脂肪开发了低脂冰淇淋；

Low fat ice-creams were prepared by replacing fat with long rice-based fat substitute .

纯种发酵早籼米生产新式扎粉的研究

Study on Producing New Kind of Cereal by Pure Fermentation with Early Indica Rice

籼米制备脂肪替代品的酶水解工艺

Enzymatic Process of Long Rice Based Fat Substitute

我们坚持该批白籼米的水分含量最高不得超过13%。

We insist that the maximum moisture of the white rice should not exceed 13 % .

首先制备籼米淀粉，脱除蛋白质及纤维类物质；

As the first step , long-grain rice starch was prepared after removing protein and fiber .

结果表明：粳米的垩白率远低于籼米；

Results indicated that the chalkiness percentage of Japonica were far lower than that of indica ;

籼米、粳米及泰国香米吸水性质及其动力学研究

Research on water absorption properties and kinetics of Indica rice , Japonica rice and Thai rice

以早籼米为原料，采用高温α-淀粉酶酶解工艺，制取浓缩蛋白。

Indica rice protein concentration was extracted by using of high temperature α - amylase hydrolysis .

籼米的胶体特性研究

Colloid Property of Indica Rice

相同水分活度的粳米和籼米吸湿产生裂纹的研究

Study on Cracking Caused by Moisture Adsorption for Long-grain and Short-grain Milled Rice of the Same Water Activity

但由于我国籼米产业发展存在着诸多问题，如品质问题、供给问题、出口问题等。

Indica rice economy in China has a lot of problems , such as quality , supply , export .

琥珀酸早籼米淀粉酯的制备、性质及其在低脂冰淇淋中的应用

Studies on Preparation , Properties of Starch Succinate from Early Indica Rice and Its Application in Low Fat Ice Cream