采用正交设计和感官评定的方法，研制出复合汁饮料的生产工艺。
The processing technique for the mixed healthy beverage was studied through the orthogonal test and the sense assessment.
对食品中氧化气味的试验是感官评定。
Sensory evaluation The ultimate test for oxidized flavor in foods is a sensory one.
在此配方下，陈米的感官评定结果最佳。
With the prescription, the organoleptic investigation of the old rice was the best.
介绍了食品感官评定技术所需要的组成要素及其注意事项。
The factors of composing the food sensory evaluation and what should we pay attention to is introduced.
通过单因素试验、正交试验和感官评定，确定了最佳生产工艺。
The best processing technology was obtained by single factor experiment, orthogonality test and sensory perception.
在国内外，对茶叶品质的评价大多数是由评茶师通过感官评定的。
Basically, the quality of tea is evaluated by the tea experts through senses.
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。
With apple vinegar as main materials, the optimal prescription of a kind of apple vinegar beverage was studied by orthogonal experiment and organoleptic evaluation.
感官评定结果表明：乳酸菌发酵米粉比未发酵样品筋道、柔韧、滑爽。
The results of sensory evaluation showed that the rice noodles fermented by lactic acid bacteria were smoother, softer and tougher than control.
结果显示：产品感官评定良好，营养丰富，成本低廉，其生产工艺简单易行。
The results showed that the products had good evaluation of sense organ, and more nutritions. The production cost was low.
结果显示：产品感官评定良好，营养丰富，成本低廉，其生产工艺简单易行。
The results showed that the products had good evaluation of sense organ, and more nutritions. The production cost was low. The technological process was simple and easy to manufacture.
人工接种发酵从发酵周期、乳酸产量、感官评定等各方面都明显优于自然发酵。
Manual fermentation was superior to natural fermentation based on fermentation time, lactic acid production and sensory evaluation.
采用感官评定和多种实验方法对营养珍珠悬浮降脂保健饮料的工艺配方进行了研究。
The process and compositions of a lipid-reducing nutritional health beverage containing suspended pearl was studied with sensory evaluation and many experimental methods.
本文从理化测定和感官评定两个方面对冷却肉、热鲜肉及冻肉的食用质量进行比较研究。
Comparative study on edible quality of chilled, fresh and frozen meat by physical and chemical inspection and sense evaluation had been made.
以产品的黏度、持水力、流变特性和感官评定为主要指标，使果汁与酸奶形成明显的两层。
The main indexes such as viscosity, WHC, rheology and sensory assessment between fruit juice and set yoghurt were studied.
本文以蛋糕为研究对象，采用感官评定分析方法，分析蛋糕品质下降的关键因素及临界标准。
In this paper, the cake was studied with the sensory evaluation method to analyze the key factors that decrease the quality of the cake and critical standards.
本文以鹌鹑蛋为原料，采用果冻加工工艺制备鹌鹑蛋果冻，并拟定了一套鹌鹑蛋果冻的感官评定标准。
In this paper, a new jelly was produced using quail eggs as raw material and the corresponding sensory evaluation standards were recommended.
通过感官评定实验验证了此类脂肪替代品在肉松中应用的可行性，确定了最佳的脂肪替代品和替代率。
The study in the application of dried meat floss through gourmet evaluation has confirmed their substitution feasibility. The best fat analog and the substitution rate have also been determined.
以感官评定结合仪器测定，试验研究了几种国产含乙烯基类聚合物复鞣剂对黄牛软面革丰满度的影响。
The influence of some domestic vinyl polymer-based retanning agents on the fullness of the soft calf upper leathers was studied with the help of feelings and instrument examination.
对不同面包粉制作的面包和同种面包粉制作的老化面包的感官评定指标和仪器测定指标进行相关性研究。
The correlation of sensory evaluation and instrumental test for the bread made in different flours and the aging bread were studied in this paper.
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。
The freshness storage life of minimally processed vegetables were studied by testing their nutrient content and Browning and by making organoleptic evaluation during storage.
通过实验比较，选出了较好的乳化剂，并采用正交实验、感官评定和微生物学破坏实验选出了最佳工艺条件。
By experiments, a better emulsifying agent is chosen. With orthogonal test. sense assess and a destruction experiment of biological, an optimal processing is determined.
以金银花、芦荟叶皮层为主要原料，采用正交实验和感官评定确定金银花芦荟复合饮料的合理配方和加工工艺。
With honeysuckle and aloe leaf cortex as main raw materials, the optimal prescription and process of a compound beverage was studied by orthogonal design and sensory organ.
建立餐饮业废油脂监控流程，通过感官评定，理化检验和其它仪器方法鉴定这三步能对餐饮业废油脂进行科学有效的监控。
The establish of checking of the waste edible oil. It is controlled usefully by sense organs , physical and chemical indexes, and other methods of instrument.
通过对植脂末和果葡糖浆不同配方配制的米乳饮料进行感官评定，确定了植脂末的添加量为0.8%，果葡糖浆的添加量为5%。
The percentage addition of non-dairy creamer and fructose-glucose syrup were decided upon, byorganoleptic evaluation, at 0.8% and 5%, relatively.
本文综述了干腌火腿风味的产生及影响因素，对火腿风味的感官评定、仪器测定以及目前风味研究中存在的主要问题进行了探讨。
The development of the flavor, factors that could affected it, sensory estimation, instrumental analysis and problems present were discussed in this paper.
本文首先通过对油炸食品脆性的感官评定值与峰力值的测定和分析，确定了以感官评定为主、仪器分析值为参照的脆性评价方法。
Firstly to establish a reasonable crispness evaluation system after correlate analyses of sensory test and penetrometry test , and decided to select sensory test value as the main test index.
以各菌株发酵性能、不同的SO_2、酒精浓度为筛选条件，结合感官评定，筛选出2株符合果酒酿造要求且可产生良好香气的酵母菌。
The fermentation capacity, tolerance to SO_2 and ethanol were used as selective conditions to select the yeast. During the selection, the sensory remark was emphasized.
分别以0%、5%、10%、15%、20%的脂肪替代品添加比例进行试验，通过专业人员的感官评定确定最匹配人体感官接受度的添加量。
To perform experiments with different additive ratios of fat replacer, 0%, 5%, 10%, 15%, 20%, to confirm the additive amount that is most acceptable to people by professional.
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。
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。
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.
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