感官指標 的英文怎麼說
中文拼音 [gǎnguānzhǐbiāo]
感官指標
英文
oranoleptic indicator-
The physiochemical indexes and sensory indexes of finished product wrapped starter were superior to that of flat - panel starter
成品包包曲的理化指標和感官指標均優于平板曲。Standard guide for sensory claim substantiation
感官要求證明的標準指南Fungus protease a inhibitor containing multiple bioactive components including protein, polypeptide and polysaccharide etc. was added in pure draft beer, which could evidently improve foam stability of pure draft beer with no adverse effects on beer sensory index and physiochemical index
摘要在純生啤酒中加入靈芝真菌蛋白酶a抑制劑，可明顯提高純生啤酒的泡沫穩定性，對其感官指標、理化指標等都不會產生影響。Making sure of the proper number which affects the quality of sausage by crossing experiment : 10 % starch, 12 % bone mire of chicken and 8 % soybean protein
並以感官評定為指標，通過正交試驗確定諸因素影響紅腸品質的最佳添加量為：大豆蛋白1 . 2 % 、鵝骨泥15 % 、澱粉5 % 。The results showed that five factors affect food quality : precipitating volume, content of protein content of wet gluten, dough stabilizing time and index of common difference
通過對小麥粉各項指標與包子的比容和感官評分之間的相關性研究得出，影響包子食用品質的五大麵粉因素分別為沉澱值、蛋白質、濕麵筋含量、面團穩定時間和公差指數。The results showed that there was notable effect of soybean protein on the frozen dumpling quality, and it was different to the different ( lines ) wheat flour ; after adding appropriate amount of soybean protein, the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of shan 168, pubing 143, 31 - 1 - 12, 981 wheat flour dumpling both fell at different degrees, but the cracking ratio of frozen dumpling and loss ratio of boiled dumpling of 3 - 2 wheat flour dumpling increased ; after adding soybean protein, the frozen and boiled appearance, eating sense, boiled and dumpling soup character of 3 - 2, 31 - 1 - 12, 981 wheat flour dumpling were improved, but the eating sense of shan 168 and the soup character of pubing 143 wheat flour dumpling were not affected, but other sensory indexes were obviously improved
結果表明，大豆蛋白對冷凍水餃質量有顯著影響，對不同品種（系）小麥粉水餃的影響不同；添加適量大豆蛋白，可使陜168 ，普冰143 ， 31 - 1 - 12 ， 981小麥粉水餃的凍裂率和烹煮損失率有不同程度的降低，但使3 - 2小麥粉水餃的凍裂率和烹煮損失率升高；添加大豆蛋白能明顯改善3 - 2 ， 31 - 1 - 12 ， 981小麥粉水餃冷凍后和煮后外觀、口感、耐煮性及餃子湯特徵；添加大豆蛋白雖對陜168水餃口感和普冰143水餃湯特徵無明顯影響，但可明顯改善其他感官指標。The results showed that the quality of forming and dispersing of rice noodles were improved obviously along with prolonging the storage time ; the value of dissolving starch and the acidity degree were tended to raise ; the moisture content tended to lower ; the breaking rate was zero when the storage time of rice was 9 months ; its sensory quality became had when the storage time over 21 months ; the total evaluation on all the quality indexes of rice noodle indicated that the rice noodle could get the best quality when the storage time of rice was 9 to 11 months
結果表明：隨著稻穀儲藏期的延長，米粉加工的成型及散粉質量可以得到明顯改善；米粉吐漿值及酸度呈現增加趨勢；成品含水量呈現下降趨勢；用儲藏期為9個月的稻穀加工的米粉斷條率為零；當儲藏期超過21個月時，感官品質開始下降；綜合考慮米粉各品質指標，確定儲藏期為9 ~ 11個月的稻穀較適宜加工高品質的米粉。Standard guide for sensory evaluation of household hard surface - cleaning products with emphasis on spray triggers
著重於噴霧觸發器的家用硬表面清潔產品的感官評估的標準指南The main water quality indexes which were not eligible were microbial and sense
水質不合格主要是微生物和感官指標。The aroma of tobacco is one of the most important factors in evaluating the qualities of tobacco leaf and cigarette
摘要煙草香味是評價煙葉及卷煙感官質量的重要指標。The result of the qulity index of sensory orgar showed that except the colour index, flavour, sweet and taste of low - lactose - milk are all superior to general milk
感官質量指標評價結果顯示：除色澤指標外，低乳糖乳的風味、甜度、口感等指標均優于普通乳。Standard guide for time - intensity evaluation of sensory attributes
感官特徵時間強度評價的標準指南Standard guide for sensory evaluation methods to determine the sensory shelf life of consumer products
測定消費者產品感官品質保存期的感官評定方法標準指南分享友人