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以早籼米淀粉为原料，探讨了复合酶法制备多孔淀粉的工艺条件。In this research, indica rice was used as raw material to produce alcohol.

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.

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针对早籼米酒精发酵中原料淀粉水解为还原糖的液化条件进行了初步的研究。The liquefying conditions in starch hydrolysed into sugar for ethanol production from indica rice were studied.

截至七月，籼米价格，主食为多数的人口，大约相同的水平比去年同期水平。By July, Indica rice prices, the staple for the majority of the population, were about the same level than a year ago.

本文研究了来自香港稻米市场上的11个籼米的外观品质和蒸煮食味品质。The appearances and cooking and eating qualities of milled rice of 11 indica varieties in Hong Kong market were studied.

红曲是一种天然红色素，传统生产工艺以籼米为原料。The production experiment of red koji was conducted with millet as raw material and Monascus purpureus being inoculated.

研究结果对籼米的深加工产品的开发和方便食品加工工艺的优化有一定参考价值。The results are important to develop the deep processing products and optimize the processing of quick-freezing instant rice.

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以早籼米淀粉为原料，探讨了复合酶法制备多孔淀粉的工艺条件。The preparation methods for porous starch using α-amylase and glucoamylase to hydrolyze early indica rice starch were presented.

研究了籼米为基质脂肪替代品替代冰淇淋中不同脂肪含量对冰淇淋流变性质的影响。The effect of long rice based fat substitute replacing different fat contents of ice-cream on the rheological of ice-cream was studied.

以早籼米为原料，采用正交试验研究米发糕复配粉的配方，开发米发糕复配粉。Compound powder of fermented rice cake was exploited, using early indica rice as material by orthogonal test to study formula of compound powder.

其中，球磨处理对籼米淀粉的各项理化指标影响最大。Moreover, ball-milling treatment had the most obvious effect on physicochemical properties of indica rice starch in comparison with cassava and maize starches.

本文研究了以早籼米为原料，以红曲霉为菌种，种子液体发酵、红曲固体发酵生产红曲色素新工艺。It has been developed that the new technology of producing functional Monascus pigments by fermentation of seedMonascus liquid and solid fermentation of red kojic rice.

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在相同储藏环境下，粳米易糖化和氧化，粳米的霉变及老化比籼米快。Under the same storage conditions, round-grained non-glutinous rice was easier for saccharification and oxidation and had rapider rot and aging than long-grained non-glutinous rice.

二是在巩固中低稻米出口市场的同时，要积极发展高档籼米、粳稻米、米制品以及稻谷种子出口市场。Second, taking positive measures to promote export of high quality rice, rice processing products and hybrid rice seeds while further consolidating medium and low quality rice export.

而籼米峰值黏度、破损值则居中，起糊温度、最终黏度和回生值较高。In contrast, although indica rice exhibited middle levels of peak viscosity and breakdown rate, it had the highest gelatinization temperature, final viscosity and retrogradation value.

早籼米营养发酵酒新工艺，克服了中国传统黄酒在工艺上、风味上的不足，兼有日本清酒和中国黄酒的香味感。The new technology of nutritive fermented wine overcame the deficiencies of yellow wine on the technology and flavor, which had the special flavor of Japanese sake and Chinese rice wine.

以籼米粉制曲，用酒曲酿酒是中国黄酒酿造的特色，也是我国黄酒酿造工业的传统操作技艺。It was the characteristics of Chinese rice wine brewing and also the traditional processing technology of rice wine brewing to make koji with long rice flour and make liquor with wine koji.

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研究了以籼米为基质的脂肪替代品加工过程中的酶水解工艺，采用响应面分析法得到了最佳酶解工艺条件，并对不同干燥工艺进行了比较。The enzymatic hydrolysis in the process of long rice based fat substitute was studied and the optimal conditions of the enzymatic hydrolysis was obtained by using Response Surface Analysis.