口感

BOLS Coffee delivers a full coffee flavour built on a rum distillate base, making BOLS Coffee arguably the most mixable of all coffee liqueurs.

波士咖啡是一款香味浓郁、深褐色的力娇酒，有着滤煮哥伦比亚咖啡豆的浓厚口感，以及一点点巧克力和香草的芳香。

The technological methods and optimal combination ratio were studied in the present paper, involving protection of natural color, elimination of bitter taste, mixtion and stability of the beverage. By single factor trial and orthogonal test, we optimized the processing techniques: Using 100mg/kg Zinc gluconate and 0.1% Calcium hydroxide as the color protection agent, burned in 80℃for 2min. The natural green color of material can be protected effectively.

通过单因素考察及正交实验设计确定了优化后的饮料制作工艺：以100mg/kg葡萄糖酸锌和0.1%氢氧化钙为护色剂，在漂烫温度80℃，漂烫时间2min条件下，有效地保持了苦瓜原料特有的绿色；以苦瓜皂苷为功能强化因子，以1.25%海藻酸钠为包埋剂，通过锐孔-凝固浴法对苦瓜原汁和苦瓜皂苷进行包埋；使用8%木糖醇、0.3%β-环状糊精、15%苦瓜汁和10%苦瓜胶囊对饮料进行调配，很好地保持了苦瓜特有的苦香味和口感；以0.15%黄原胶、0.2%琼脂、0.05%羧甲基纤维素钠复配方式，来增加饮料的稳定性。

Named for small town of Chaource in the Champagne area where is has been produced for over 600 years. Mushroomy aroma. Rich, fruity flavor and creamy texture. When aged, almost liquid with a nutty, salty flavor. The perfect accompaniment to Champagne.

其名字来自于香槟区的Chaource小镇，该奶酪在那里已有600多年历史了；有蘑菇香气，口感丰富，有水果香味和奶油质地；成熟后呈流质，带有坚果和盐味；是很好的香槟伴侣。

The discussions which the study investigated were chicken and pork meat processing for elders via different tender mode. In this study, we want to evaluate the nutritions of elders and focus on animal protein. The experiment was injected marination with CaCl2, NaHCO3 and enzyme on pork and chicken meat quality traits. Treatment on the meat was analyzed proximent quality and textural properties by response surface stepwise regression. The best tender method was discovered the elder's sensory evaluation of different tender mode and observed degradation of myoglobulin by muscle tissue slice and SDS-PAGE (10%). The function of sous-vide cooking collocated with tenderization that was evaluated by textural properties and sensory evaluation. It looks for discussion about meat processing for elders.

中文摘要本试验目的在利用市售禽畜肉为原料，针对高龄者之营养需求，分别使用氯化钙、碳酸氢钠与嫩化酵素等常见之嫩化方式对禽畜肉进行嫩化处理，搭配反应曲面法分析一般特性与物性测定，并进行高龄者品评测试以探讨不同嫩化方式之口感影响以求得不同禽畜肉之最佳嫩化处理，并以肌纤维组织切片与电泳分析观察肌肉蛋白质之分解现象，最后利用真空调理法搭配嫩化处理并分析物性测定与品评测试，评估真空调理法增进嫩化之效果，探讨禽畜肉开发为适合高龄者之加工产物模式。

The rice with higher milling degree shows not only better appearance, but also more appetizing and more welcome by consumers. However, the more milling time is, the more nutrimental component will be lost in the process. There is illogicality between milling degree and nutrimental quality. Therefore, prompt inspectation of the milling degree of rice is very important.

大米的加工精度越高，不仅其外观品质更好，而且口感也更佳，更受消费者欢迎；但是在大米加工过程中，碾米的次数越多，大米中的部分营养成分会失去的越多，即存在着加工精度与营养品质之间的矛盾，因此，确定合适的大米加工精度十分重要。

Oak/Oaky: The smell and taste of oak in a wine derived from contacting with barrels.

橡木/橡木的：在葡萄酒陈年的过程中，由于酒与橡木桶接触而产生的带有橡木的香味和口感。

Front of palate is very intense, sweet and finish is fresh and persistent with a very balanced oaky taste.

开始时口感浓甜，之后感觉新鲜持久，并有很和谐的橡木味道。

Medium-bodied with firm oaky butter, vanilla but subsidized by the saving presence of Grapefruit flavor.

口感有强烈的奶油橡木味与橡木香草味道和一抹的葡萄柚。

Today, the objectives of food technology include improving nutritional, organoleptic and functional qualities as well as ensuring food safety.

今天，食品加工的目的包括提高食品的营养、口感、和功效，保证食品的安全性。

The winemakers of Jacob's Greek have specially selected premium grapes from South Australia's finest regions to make Jacob's Greek Reserves outsting wines of generous flavor, great structure aging potential.

杰卡斯的酿酒师精选南澳洲优质葡萄酒园区的上等葡萄原料酿制成杰卡斯珍藏版系列，其丰富的口感层次，浓郁醇厚的水果风味和适于保存的特质使其一经推出就广受消费者喜爱。

This paper discusses design and realizable methods of remote test output interface from logical design angle.

本文从逻辑设计的角度讨论遥测输出接口的设计及实现方法。

This also 星体投射plies to buildings, structures and geological features.

这也适用于建筑物和地质特征。