The main research is flavor stability of boiled dumplings in freezing period.
主要研究在冷藏期间，水饺风味的稳定性。
Flavor stability of beer is increasing becoming the limiting factor in beer quality.
啤酒的风味稳定性已成为影响啤酒质量的一个限制性因素。
The results indicated that the use of such strain in beer production could achieve ideal effects and improve beer flavor stability.
最后确定双乙酰还原好的酵母菌株用于生产上，达到理想的效果，从而提高了啤酒风味稳定性。
The analysis, evaluation and forecast of beer flavor stability in the production of beer had become a more and more important research task.
啤酒生产过程中，啤酒风味稳定性的分析、评价和预测已成为越来越重要的课题。
The content and the compositions of polyphenols would influence beer flavor stability and adequate polyphenols content could improve beer flavor stability.
多酚含量和组成影响啤酒的风味稳定性，多酚适量存在可提高啤酒风味稳定性。
This article mainly from the beer non-biological stability, colloid stability and flavor stability three aspects, and puts forward the corresponding improvement measure.
本文主要将从啤酒的生物稳定性、胶体稳定性以及口味稳定性三个方面论述，并提出相应的改善措施。
The main research contents included the influence of SO_2 on the flavor stability of beer, the breeding of strain moderately producing SO_2, beer fermentation and genetic substance analysis of mutant.
研究内容包括二氧化硫对啤酒风味稳定性的影响、适量高产二氧化硫啤酒酵母的选育、啤酒发酵试验和突变菌株遗传物质分析。
The lily cloudy juice obtained under this condition showed nice color, cloudy stability and flavor.
制得的百合混浊汁的色泽以及混浊稳定性良好，具有百合的独特风味。
The product has rich nutrition, unique flavor, soft taste and good stability.
制得的产品营养丰富、风味独特、口感柔和，稳定性好。
The adding quantity of apple juice and the stability of juice yoghurt were studied with the design of single factor and orthogonal test, by using the criterion of flavor and precipitation rate.
以鲜牛乳、苹果汁为主要原料，以混合乳酸菌为发酵剂，采用单因素和正交试验，以产品风味和沉淀率为指标，对果汁酸奶的果汁添加量及稳定性进行研究。
The article briefly introduces effect of oxygen on beer quality, the non-biological stability, and the flavor and color.
该文简述了氧对啤酒质量的影响，影响啤酒的非生物稳定性，改变啤酒的风味及颜色。
The analysis of its structure, stability, flavor properties and toxicity will stress its chemical properties and edible safety.
对谷氨酸一钠的结构、稳定性、呈味性质和毒理性质进行分析，从而证明其化学特性及食用安全性。
Furthermore we can get heavy flavor and good stability by improving flavor, promoting dissolvement , and increasing stability.
通过升香和稳定化工艺，得到香味浓郁和稳定性良好的花生奶。
The effect of enzymes on the nutriment, stability, colour and flavor of the juices was discussed.
讨论了酶技术对果菜汁饮料稳定性、营养成分、色泽和风味的影响。
This paper explored and built the best technology of a hawkthorn acetic acid drink with sugar-free and high dietary fiber, and studied the flavor and stability of final product.
本文主要研究了以发酵型山楂原醋、麦芽糖醇、复合膳食纤维等原材料进行调配生产无糖高纤维山楂醋饮料的最佳配方及工艺，并对成品进行风味和稳定性检测实验。
The characteristic peaks were evaluated by repeatability and the stability of different batch of tobacco flavor.
对选择的香味成分特征峰进行了重复性实验以及不同批次香精的稳定性实验。
A high stability vegetable oil blend. It can be used as a solvent, nutritional ingredient in foods, supplements, and gelatin capsules, color and flavor carrier.
高稳定性混合植物油可以用作溶剂，食品中营养成份，增强剂，也可用于胶原蛋白胶囊，色素和风味载体。
Eventually developed a nutrient-rich, sweet and sour and refreshing, unique flavor, with good stability and a sweet potato juice beverage products.
最终研制出营养丰富、酸甜爽口、风味独特、具有稳定性良好的红薯汁饮料制品。
When beef tallow content was about 20%, the flavor and texture of emulsion could be improved and the emulsion stability was 99.5 % meeting the request for stabilizing the system.
实验结果表明，添加牛油的肥牛脂肪与未加牛油的相比乳化稳定性大大提高，可达到99．5％，而且脂肪的结构、质地、风味也得到改善；
Compared with using only one kind of emulsifier, the compound emulsifier have a better quality of foam stability, texture and flavor, and the best HLB is from 6 to 9.
与单一乳化剂相比，不同乳化剂复配的复合乳化剂性能更佳，较低用量的复合乳化剂可以使植脂鲜奶油达到最佳的泡沫稳定性和理想的起发率及泡沫硬度，其最适HLB值为6～9。
Red fruit flavor, structure and stability of long duration, soft aftertaste.
红色水果香味，结构稳定持续时间长，回味柔和。
The effects of emulsifiers on the stability, appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.
利用扫描电镜观察亚微观结构，质构分析仪分析泡沫硬度和内部质构，研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。
The effects of emulsifiers on the stability, appearance, flavor and texture of the whipped topping were studied by the environmental scanning electron microscope and the texture analyzer.
利用扫描电镜观察亚微观结构，质构分析仪分析泡沫硬度和内部质构，研究单一和复合乳化剂对植脂鲜奶油质量性能的影响。
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