With the prescription, the organoleptic investigation of the old rice was the best.
在此配方下，陈米的感官评定结果最佳。
Its organoleptic characteristics and its taste have always been considered highly pleasant.
其感官特征和味道都一直被视为相当满意的。
Learn food organoleptic professional English to learn English can be used as a starting point.
学好食品感官英语可作为学习专业英语的起点。
Mixture of different kinds of wheat, in order to obtain the right organoleptic and protein-gluten value.
不同小麦品种混合而成，获得正确的口感和蛋白质、麸质含量。
By the organoleptic quality score, the optimum dispensation of all material was confirmed as follows: oolong tea 42.
在各种原料感官品质评定的基础上逐一复配，确定了各种原料在复方保健乌龙茶中的适宜添加含量为乌龙茶42。
And the optimum composition of the ingredients was determined by organoleptic evaluation and orthogonal experiments.
以感观品质为评价指标，通过正交试验研究并得出了主要原辅材料的最佳组合。
Thanks to its peculiar organoleptic features, starting from 2008, Maestri Italiani Barbera gained the DOCG Appellation.
由于其独特的感官特性，从2008年开始，意大利大师-巴贝拉就赢得了D。
Elaboration of wines: scientific monitoring and objective tasting to achieve the highest analytic and organoleptic qualities.
葡萄酒加工：进行科学监测及客观品尝以取得最高的分析及感官品质。
Microwave drying or traditional baked drying process can get good results on its color, shape, aroma and organoleptic quality.
有效克服了传统炒制工艺的杜仲雄花茶颜色发褐、有焦糊味、机械损伤严重和外观品质较差的缺点。
This paper studies how to use rennet in the process of quark by rennet ferment power, quark extraction rate and organoleptic evaluation.
本文以凝乳酶活力、夸克出品率和感官指标为依据，对凝乳酶在夸克生产中的应用进行了研究。
The article analyses chemical components and organoleptic quality of (40 grade) flue_cured tobacco in Henan Provience and Shandong Province.
本文对河南、山东省区的(40级)烤烟烟叶进行了化学分析和感官质量鉴定。
The fuzzy synthetic evaluation was applied to evaluating the organoleptic quality of apple. Themethod of fuzzy synthetic evaluation is recommended.
将模糊综合评价法应用于苹果的感官质量评定中，介绍了具体的评价方法。
The insoluble tea-leaf dietary fiber has high intermediate product whiteness, high organoleptic quality and high water holding capacity and expansibility.
本发明制备的不溶性茶渣膳食纤维中间品白度高，感官品质好，具有高的持水力和膨胀性。
Through orthogonal tests and organoleptic evaluation, the effects of the granule sizes and proportions of the materials on the tea bags 'quality were studied.
以鹧鸪茶为主料，柠檬片、杭白菊为辅料，通过正交试验和感官审评，研究了原料的颗粒大小及比例对袋泡茶品质的影响。
The organoleptic quality of noodles sheeted by corrugated rolls was improved, because the sheeting was multi-directional, much like the way of manual sheeting.
在制面工艺中采用波纹辊进行多向压延以提高面条的食用品质。
The results showed that the chromaticity parameters were significantly different between various kinds of tea and correlated to the organoleptic quality of tea.
结果表明，茶类间色差参数差异显著，并与感官评分具有相关性。
This product remains the traditional characteristic and has improved organoleptic properties. Here introduced the processing technique and the product properties.
本文介绍了莎夫牛柳在一般生产条件下的加工及其产品特性。
With apple vinegar as main materials, the optimal prescription of a kind of apple vinegar beverage was studied by orthogonal experiment and organoleptic evaluation.
并对苹果醋饮料的配方通过正交实验和感官评定进行了优化设计。
Polyphenolic compounds which exhibit important biologic properties are regarded as "skeleton component" in red wines since they contribute to organoleptic characteristics.
多酚赋予红葡萄酒特有的感官特性，是构成红葡萄酒“骨架成分”的重要活性物质。
The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and Browning and by making organoleptic evaluation during storage.
通过测定切分蔬菜加工贮藏过程中营养成分和褐变度的变化以及感官评定，探讨切分蔬菜品质保持技术。
By the orthogonal experiment and organoleptic evaluation, the optimal technological parameters were determined as follows: fresh milk 8%, Carambola fruit juice 8%, sugar 15%, citric acid 0.
探讨了杨桃果奶的生产工艺流程和操作要点，采用正交试验和感官评定确定了最佳工艺参数为：鲜牛奶8%、杨桃汁8%、白砂糖15%、柠檬酸0。
Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.
另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。
Furthermore, the autolysis of the starter can destruct the fermenting agent and the release of the cytoplasmic contents might alter the rheological and organoleptic characteristics of the product.
另外，影响生产酸奶发酵剂时的增菌效果，乳酸菌发酵剂的自溶能破坏发酵成分，并且自溶之后释放的细胞质成分，改变了制品的流变学特性和产品固有的感官特性。
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