1) stale rice
陈粮大米
1.
The paper studies the factors influencing saccharification of stale rice and on DE value including liquefaction temperature and duration, saccharification temperature and duration, enzyme dosage, pH value, and substrate concentration.
研究了液化温度和时间、糖化温度和时间、酶用量、pH和底物浓度在糖化过程中对糖化质量和DE值的影响,确定了陈粮大米糖化工艺的最适条件为:液化pH5。
2) Rice is a grain crop.
大米是粮食作物。
3) excess rice
陈化粮
1.
The process to produce fuel alcohol by fermenting excess rice was studied in five aspects: the level of glucoamylase,the choice of leaven,the level of leaven,developed temperature,the time of adding water.
从糖化酶的用量、酵母菌株、酵母种的用量、培养温度、加水时间进行了陈化粮发酵生产燃料酒精工艺的研究。
4) aged rice
陈米
1.
This project is involved in the improvement of the cooking quality of aged rice, By proteinase treating technique, taste trial, orthogonal trial and cross experiment, the optimum conditions of freshening aged rice technology are ascertained.
本课题以改良陈米的蒸煮品质为目的。
5) Miliang area of Zhen an County
镇安米粮
6) aged long-grain non-glutinous
陈化籼米
1.
The effect of pretreatment of raw materials and the components of substrate on production of citric acid from aged long-grain non-glutinous rice by Aspergillus niger in solid-state fermentation was investigated.
结果表明原料预处理采用陈化籼米粉碎度为0。
补充资料：陈粮
1.久存的粮食﹐隔年的粮食。
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