感官指标 meaning in Chinese
oranoleptic indicator
sensory index
Examples
- The main water quality indexes which were not eligible were microbial and sense
水质不合格主要是微生物和感官指标。 - 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标和感官指标均优于平板曲。 - 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
摘要在纯生啤酒中加入灵芝真菌蛋白酶a抑制剂，可明显提高纯生啤酒的泡沫稳定性，对其感官指标、理化指标等都不会产生影响。 - 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
结果表明，大豆蛋白对冷冻水饺质量有显著影响，对不同品种（系）小麦粉水饺的影响不同；添加适量大豆蛋白，可使陕168 ，普冰143 ， 31 - 1 - 12 ， 981小麦粉水饺的冻裂率和烹煮损失率有不同程度的降低，但使3 - 2小麦粉水饺的冻裂率和烹煮损失率升高；添加大豆蛋白能明显改善3 - 2 ， 31 - 1 - 12 ， 981小麦粉水饺冷冻后和煮后外观、口感、耐煮性及饺子汤特征；添加大豆蛋白虽对陕168水饺口感和普冰143水饺汤特征无明显影响，但可明显改善其他感官指标。