通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
A rice beverage with low alcohol was obtained by adding koji and yeast to rice and brown rice bud and undertaking fermentation.
通过添加酒曲、酵母发酵大米和发芽糙米生产低酒精度米饮料。
The result showed that liquor's aroma and alcohol yield could be improved by adding another starter during the fermentation with uncooked sorghum.
采用模糊数学综合评判法对4种采用不同工艺制备的发芽糙米食品进行了感官评价。
Fuzzy mathematics comprehensive evaluation method was applied to carry out a sensory evaluation of sprouted brown rice food made through 4 technological processes.
结果表明，真空冷冻干燥对发芽糙米品质影响最小，其次是微波干燥和普通热风干燥。
The result showed that the nutrition and quality of the germinated brown rice could be mainly preserved by vacuum-freeze drying followed by microwave drying and hot-air drying.
介绍了多元化的稻米产品，如蒸谷米、胚芽米、营养强化米、 发芽糙米、降血糖大米等；
This paper introduces the multiple products of rice such as parboiled rice, germinated rice, enriched rice, germinated brown rice and blood-sugar-reducing rice etc;
通过收集目前福建稻区主栽的十个稻米品种，对不同稻米品种发芽糙米中GABA的生成量进行了研究。
The all results were as follows:(1)GABA production differences among ten main cultivars in Fujian were researched.
实验发现，活性钙在糙米发芽过程中有一定的抑菌作用，使生产工艺流程简化。
It was showed that active calcium could control microbial growth of brown rice in the sprouting procedure thus make process simple to operate.
以不同种类、不同浓度的钙制剂浸泡糙米发芽，研究其对糙米富钙的影响。
Brown rice was steeped in different forms of calcium preparation solution and concentration for sprouting to study the effect of its calcium enrichment by permeation.
以不同种类、不同浓度的钙制剂浸泡糙米发芽，研究其对糙米富钙的影响。
Brown rice was steeped in different forms of calcium preparation solution and concentration for sprouting to study the effect of its calcium enrichment by permeation.
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