1) sticky rice juice
糯米汁
1.
Strength and geoenvironmental properties of clay improved by tung oil and sticky rice juice;
利用桐油和糯米汁改善黏土的强度及环境土工特性
2.
In order to improve the liner of landfill MSW, the liner of fly ash storage, Tung oil and the sticky rice juice are mixed in clay and silt.
将糯米汁和桐油按照适当的比例添加到萧山粘土、粉土和粉质粘土中,针对各领域所关心的渗透性、抗剪强度、干湿循环及对污染物的阻滞性能等开展研究,旨在改良土体的物理力学特性及环境土工特性。
2) glutinous rice fermentation liquid
糯米发酵汁
1.
3%,the temperature in prior period fermen-tation was at28～32℃,after5～6d fermentation,the upper clear liquid was treated by glutinous rice fermentation liquid and50%al-cohol rice wine to adjust its alcohol content and sugar content ,then3.
3%;前酵温度28～32℃,发酵5～6d,取上清液用白糯米发酵汁、50度米酒调整酒度、糖度,添加3。
3) waxy com juice
液化糯玉米汁
4) waxy rice
糯米
1.
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。
2.
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。
3.
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。
5) glutinous rice
糯米
1.
Yam glutinous rice wine produced by double starters and materials;
“双曲双料发酵法”酿造山药糯米酒
2.
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
3.
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
6) sticky rice
糯米
1.
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
2.
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。
3.
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。
补充资料：芒果椰汁黑糯米
芒果椰汁黑糯米
芒果，味甘酸性凉，含维生素c、芒果酮酸等，有益胃、解渴、止呕止晕、利尿等疗效，以大小均匀、饱满、色黄白者为佳；芒果核干则能解毒、消滞、止咳。
热食尤其暖胃，益气血，芒果的清甜可口夹着浓郁椰香、能保血暖胃的黑糯米同吃，烟韧有度，口感极佳。由于芒果肉较湿毒，煮此款糖水时可先用芒果核干煲水，捞起后再加入黑糯米，待煮烂后，才放芒果肉，最后加上椰汁，这样就更健康有益。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。