包装膜对乳酸菌饮料风味影响研究

Influence of packaging films on flavor of lactobacillus beverages

研究了7种不同厚度和品种的3层聚乙烯膜对果味活性乳酸菌饮料风味品质的影响。主要考察了不同膜包装的样品在3种温度下储存30 d的风味变化,包括果味强度、酸味强度、甜味强度、异味强度、整体接受程度的变化,分析了不同膜对样品的影响。结果表明,储存温度和膜的厚度都对样品货架期的风味品质有显著影响,冷藏的样品各感官特性更稳定,而储存温度高时,薄的膜包装的样品的各感官特性更易受到影响,即果味、甜味强度明显降低,酸味、异味强度明显升高。黑白膜的平均厚度达到80μm及以上,乳白膜的平均厚度达到85μm及以上,就可有效改善活性乳酸菌饮料在货架期的整体风味的接受度(p<0.05)。

The paper shows the effects of seven kinds of three layer of polyethylene films used in packages on flavor quality of lactobacillus beverages.The changes of flavor quality including fruit intensity,sourness intensity,sweetness intensity,off-flavor intensity and overall acceptance of samples with different films during the storage were studied.The impact of different films on samples were also studied.The result shows that the temperature and thickness of films have significant effects on flavor quality of samples during the storage.The sensory properties of samples which kept in cold temperature were stable.When storing at high temperature,the sensory properties of samples which have thin films are more easily affected,for example,the fruit intensity and sweetness intensity of samples have obviously decreased,the sourness intensity and off-flavor intensity of samples have obviously increased.The flavor quality of lactobacillus beverages have significantly been improved when the mean thickness of blank-and-white films are greater than or equal to 80 μm or when the mean thickness of milky films are greater than or equal to 85 μm（p0.05）.