1) black glutinous rice
黑糯米
1.
This article explored the black glutinous rice Kudzu root liquor to brew the craft, and to became the wine-tasting ingredient to carry on the analysis and the examination.
探索了黑糯米葛根酒的酿造工艺,并对成品酒成分进行分析与检测。
2) black glutinous corn
黑糯玉米
1.
Correlative analysis of three ear leaves of parents self-line and hybriels of black glutinous corn;
黑糯玉米杂交种、亲本自交系果穗三叶性状的相关性分析
2.
Based on single factor tests,the response surface methodology(RSM) was used to optimize the fermentation technological conditions for producing lactic beverage from black glutinous corn.
在单因素的基础上,利用响应面法对黑糯玉米发酵乳饮料的发酵条件进行了优化。
3.
The black glutinous corn was used as raw material,and Aspergillus oryzae and yeast were used as saccharifying and fermenting activator.
以黑糯玉米为原料,采用米曲霉和酵母为糖化、发酵剂,在单因素的基础上,利用响应面法对黑糯玉米黄酒的发酵条件(发酵剂的接种量、发酵时间、发酵温度)进行优化。
3) black waxy corn
黑糯玉米
1.
Corn starch was produced by wet-milling technology from germinated black waxy corn.
将黑糯玉米进行发芽处理后,采用湿法提取工艺制得淀粉。
2.
The technology of microwave-assisted extracting pigments from black waxy corn using organic solvent was studied.
采用微波法辅助提取黑糯玉米芯色素,改进了传统的浸提工艺,通过单因素和正交实验确定微波辅助提取的最佳工艺条件。
3.
In this paper,the black waxy corn、sticky rice and corn was used as material,and millet wine yeast、alcoho-lic yeast, anqiyeast as the agent of starch-lytic and fermentation.
本研究以黑糯玉米、糯米、黄玉米为原料,用黄酒种曲、酒药、酵母作糖化发酵剂,经去皮、去坯、粉碎、浸米、蒸饭、淋饭冷却、拌料、开放式发酵等工艺操作,通过用正交试验法确定最优组合、用响应面分析法(RSA)确定黑糯玉米黄酒的最佳工艺发酵条件,用三种不同温度、时间煎酒,确定煎酒温度、时间对氨基甲酸乙酯的形成的影响。
4) Black glutinous maize
黑糯玉米
1.
Analysis of inbred lines combining ability and genetic parameter of black glutinous maize;
黑糯玉米自交系配合力及遗传参数分析
2.
black glutinous maize inbred lines were used in the experiment.
以 8个黑糯玉米自交系为试验材料 ,利用CTAB微量提取法从幼苗中提取DNA ,进行RAPD扩增 ,筛选出 3个能产生稳定遗传多态性的引物 ,分别是OP -A0 1、OP -A11和OP -C0 6 ;利用这些引物的扩增出的指纹图谱 ,进行聚类分析 ,可将 8个自交系划分为 4个类群 ,与各个自交系的来源基本一致。
5) differentiation of precursor cell
紫黑糯米
1.
The extract can stimulate the differentiation of precursor cell, it also has the effect on hypnogenesis, and the proliferation of spleen lymphocyte.
紫黑糯米皮层对促进小鼠骨髓祖细胞分化和脾淋巴细胞增殖的影响顾德法，李军，易扬华，郑钦岳，沈有安（上海市农业科学院作物育种栽培研究所，上海２０１１０６）（中国人民解放军第二军医大学药学院，上海２００４３３）关键词：紫黑糯米，骨髓祖细胞分化，脾淋巴细胞增。
补充资料：枸杞黑豆糯米糊
原料
黑豆30克，绿豆30克，淮山药60克(切片)，桑椹子30克，枸杞子30克，糯米粉适量。
做法
前5味加水适量煮熟，再加糯米粉煮沸搅匀即成。
用法
每天1料，5天为1疗程。
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