包装与食品机械2017，Vol.35Issue(4)：10-12,3.DOI:10.3969/j.issn.1005-1295.2017.04.003
瓶储存条件与乳制品感官品质相关性研究
The Study on Relationship Between Bottle of Storage Conditions and Dairy Products Sensory Quality
摘要
Abstract
This experiment chose two kinds of different materials(A adding heat stabilizer hs113、B not adding heat stabilizer)HDPE bottle placed respectively 1、3、5、and 7 days,Then filling lactobacillus beverage ,At 4 ℃ refrigerated 12 h, 28 ℃ storage 8 d, 36 ℃ storage 8 d, Through the sensory evaluation to determine the different bottle materials A and B under different storage conditions, the influence degree of the HDPE bottle odor of lactic acid bacteria beverage.Experimental results showed that 28 ℃ storage samples of sensory quality and the bottle placed days when there was no significant regularity,at 36℃ storage bottle placed within 1 to 3 days taste with the extension of time has a weakening trend(5% significant level);A,B two different raw materials to product the sensory quality of no significant difference(5% significant level).关键词
HDPE/储存条件/乳酸菌饮料/感官评价Key words
HDPE/storage conditions/lactic acid bacteria beverage/sensory evaluation分类
轻工纺织引用本文复制引用
陈彩锐,刘龙女,宋敏,朱宏..瓶储存条件与乳制品感官品质相关性研究[J].包装与食品机械,2017,35(4):10-12,3.基金项目
国家"十三五"国家重点研发计划课题项目(2016YFD0400605-03) （2016YFD0400605-03）
