感官指标

海水酱油的各项指标均符合GB18186-2000《酿造酱油》标准要求，而且感官指标更佳；

The all targets of soy sauce answer for GB18186-2000 ( criterion of fermented soy sauce ) and sensory index is better than normal .

感官指标：白色结晶粉末，甜味温和纯正。

Sensory Index : white crystal powder with moderate sweet taste .

就SSL对生产饼干面粉的品质、面皮黏度、饼干的膨松度及感官指标的影响等方面进行了探讨。

It was discussed that SSL influenced quality of biscuit flour , viscosity of coating , expanding degree of biscuit , sense indicators and so on .

结果表明：除TPA测试的弹性、凝聚性外，质构仪测试的其他指标如硬度、粘着性、剪切力等均与感官指标有很好的关联。

The results : in addition to springiness and cohesiveness obtained by TPA test , other Physical indicators such as hardness , adhesion , shearing force have good correlation with sensory evaluation .

结论新型PU避孕套的破裂率和滑脱率分别相近于和高于报道的乳胶避孕套使用情况，感官指标反映PU避孕套具有良好的可接受性。

Conclusion The rates of breakage and slippage of PU condom were similar to and higher than those of reported latex condoms , respectively . The sense indicators showed that the PU condom was feasible and well accepted .

在30℃，湿度50～60%的室温下贮藏，可保持商品价值10d，并且实验组的感官指标明显好于对照组。

And sense index of test groups stored at room temperature 30 ℃, 50 ~ 60 % RH for 10 days were higher than these of control group .

改性SPI在低能量肉制品中适宜的添加量为5%，改性SPI使产品的固体脂肪乳化稳定性、得率分别比肉用SPI提高了14%和7%，产品的感官指标也明显好于肉用SPI。

The best concertration of modified SPI was 5 % in low-fat meat products . Emulsion stability and product yield of the modified SPI in the meat products increased by 14 % and 7 % , compared with that of meat-used SPI , respectively .

研究了食品配方中主要原料添加量的变化对产品最终质地特性等感官指标的影响，并通过采用L9（3~4）正交实验，对基础配方中主要原料的添加量进行了调整。

Study on different content of components in the formula has The effect on texture characteristic . And through L_9 ( 3 ~ 4 ) orthogonal test , adjust the content of components in the formula .

冰藏过程中pH值变化不大，但挥发性盐基氮及感官指标变化比较明显，挥发性盐基氮在第9d时达到33.73mg/100g，处于Ⅲ级鲜度范围。

During the frozen storage , the pH value dose not change obviously , but the T-VBN value and the sensory scores change remarkably . T-VBN value gets up to 33.73mg/100g after 9 days , being in ⅲ grade of freshness .

将油豆角置于8～10℃、相对湿度90%～95%的环境中贮存到30d，经涂膜处理的油豆角感官指标5级，降低了商品价值；

Stored under the condition of 8 ~ 10 ℃, relative humidity 90 % ~ 95 % for 30 days , snap bean which had been dealed with coating had 5 class in sense organs index , and decreased its commodity value .

现场调查了板鸭的制作加工工艺，通过现场抽检，结合国家卫生标准（GB2732-88）和前人的研究，本实验制定了白市驿板鸭的微生物安全指标、理化参数和感官指标。

The results showed as follows : ( 1 ) Based on the National Hygienic Standard ( GB2732-88 ) and other 's study , combined with investigation on the process of Bai Shi-yi Style dry salted duck , established hygienic and quality index of product .

其感官指标和理化指标均优于我国面包质量。

The physical and chemical index surpassed that of the local .

其感官指标、污染物指标及微生物指标均符合国家标准；

Index of sensory organ , pollution and microorganism met national standard .

膨化米糊流变学特性及其感官指标的相关性研究

Study on the rheological properties and the sensory index of extruded rice paste

并根据产品的感官指标和理化性能确定了比较理想的银耳冰淇淋配方。

An appropriate formula was determined according to the sensory properties and the physical properties .

优选出的菌株作为发酵剂生产发酵香肠，研究了主要微生物、理化和感官指标的变化。

Fermented sausage were produced with selected strains , microbial and pHysico-chemical changes were studied .

可以有效的解决实际生产中卷烟的感官指标难以预测的问题。

It can solve the difficult to predict the sensory characteristics problem in cigarettes ' production .

研究了挥发性盐基氮值指标与其感官指标之间的符合程度，参照GB/T5009。

The relativity between TVB-N index and the sensory index was studied using GB / T5009 .

综合感官指标和理化指标，板栗仁软罐头的最适辐照杀菌剂量为5-6kGy。

Combined the effect on sensory and physicochemical indexes , the optimum dose is 5-6 kGy .

食品中质量感官指标和货架期与它的理化特性有关，水是食品原料中重要组成部分，它的含量与食品的理化特性有关，并在其中扮演着重要角色。

The sensory quality and shelf stability of food products are closely related to their physiochemical properties .

香气是烹饪产品风味特色的一项重要感官指标，用来评价菜点的得与失。

Fragrance is an important sense index set for judging and evaluating the flavor of the cooked food .

成品包包曲的理化指标和感官指标均优于平板曲。

The physiochemical indexes and sensory indexes of finished product wrapped starter were superior to that of flat-panel starter .

研究了低脂冰淇淋的膨胀率、抗融化能力、硬度、贮能模量和感官指标。

The overrun rate , anti-melting capability , hardness , storage modulus and sensory properties of the ice-cream were studied .

色泽是甜橙及其橙汁的一项重要的感官指标，直接影响到消费者的选择。

Color is very important sensory feature of oranges and orange juice , which directly affects the choice of consumers .

对不同类型稻米的膨化米糊的物理特性及其感官指标进行研究，确定二者的相关性。

Different types of the extruded rice paste are studied for the relationship between the physical characters and the sensory index .

功能窖泥在感官指标上更接近于老窖泥，符合优质窖泥标准；

The sensory indexes of functional pit mud was close to those of aged pit mud and they met quality pit mud standards .

由此制得的冰淇淋膨胀率、融化率和感官指标均比较理想。

The ice cream made from this optimal formula was found to be good in expansion rate , melting rate and sensory attributes .

采用正交试验设计，通过测定经处理的油豆角在贮藏期间感官指标，水分及营养成分的变化，探讨油豆角贮藏期间品质变化规律，并确定壳聚糖保鲜剂最佳浓度配比。

By determining sense index , moisture and nutrition composition of snap beans , the quality changing pattern of snap beans was discussed .

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。

This paper studies how to use rennet in the process of Quark by rennet ferment power , quark extraction rate and organoleptic evaluation .

通过线性回归分析，得出膨化米糊的感官指标关于物理特性的相关性方程。

Through linear regression analysis , we obtain the relevant equation of the physical characters and the sensory index of the extruded rice paste .