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1.In a consumer taste test, Coke went up against Pepsi.
在一次消费者品尝测验中,可口可乐与百事可乐交锋了。收藏指正
2.Using beef as material, this paper had studiedthat salt、sugar、mustard powder and white pepperpowder were influence to aroma、taste、accep-tance and PH value of the Lebanon Bologna Theresult of orthogonal test showed the optimumdirections is 3.0%salt、2.5% sugar、1.4%mustard and 0.10%white pepper powder.
以牛肉为原料,本文研究了食盐,糖、芥末和白胡椒粉对黎巴嫩香肠香气、滋味、感官质量和pH的影响。 研究发现和确定最佳的辅料配方为:食盐的添加量为3.0%、糖的添加量为2.5%、芥末的添加量为1.4%、白胡椒粉的添加量为0.10%。收藏指正
3.Methods: BOLD functional MRI scan covering the wh ole brain was performed on 11 healthy human subject during Event- relate designe d stimulation with sweet taste and tasteless control . The fMRI data was analyzed by SPM99(Statistical Parametric Mapping) software with statistic t-test to gene rate the activation map.
方法:对11例正常受试者,依照事件相关结构(event-relatedstructure)设计,给予甜味及无味对照的味觉刺激,采集全脑血氧水平依赖对比(BOLD)的fMRI扫描数据,用SPM99软件包进行t检验统计分析,以获取甜味刺激及无味对照刺激对比的脑功能图像。收藏指正
4.The results of sensory test and vague comprehensive evaluation suggest that the quick-freezing dumplings of adding 0.9% waxy corn CMS excel the contrastives obviously in refrigerate stability evaluated with indexes, such as dumpling color, taste, turbid phenomenon, and freeze-thaw performance.
二种评定方法的综合结果表明,添加0.9%糯玉米羧甲基淀粉的水饺在色泽,口感,混汤,冻融性质等低温冷藏稳定性方面明显优于对照。收藏指正
5.In addition, anot her orthogonal test is used to select out the optimal beverage formula (0.2% cit ric acid, 0.08 % malic acid,8%canesugar,0.04%proteoglycan,0.1%pectin an d 0.2% CMC-Na). Th e beverage is warmly received by people for its favorable taste, flavor and appe arance.
最佳发酵温度为26℃. 最佳松乳菇发酵饮料配方为柠檬酸0.2%,苹果酸0.08%,白砂糖8%,蛋白糖0.04%,果胶0.1%,CMC Na0.2%.收藏指正
6.With the black glutinous rice as raw material,the technology of solid fermentation were studied by orthogonal test,the amount of brewer yeast 1.2% ,fermented at 28℃ for 48h ,and the best formula-alcohol 8°,pH4.2 and sugar 12% were determined, the rich nourishmernt and nice taste healthy rice wine was obtained .
以黑糯米为原料,采用固态发酵工艺,通过正交试验研究确定黑糯米酒的工艺条件为甜酒药用量为1．2％,在28℃发酵48h,并优选出了最佳工艺配方:酒精度8°,pH值4．20,糖度12°,经调配可得营养丰富、口味独特的黑糯米酒。收藏指正
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