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

选择了两种不同原料(A添加热稳定剂hs113、B未添加热稳定剂)的HDPE瓶分别放置1、3、5、7天,然后灌装乳酸菌饮料,分别在4℃冷藏12h、28℃存放8天、36℃存放8天,通过感官品评来确定不同瓶子原料A和B不同存放条件,HDPE瓶对乳酸菌饮料异味的影响程度。试验结果表明,28℃储存时样品的感官品质与瓶子放置天数无显著规律,在36℃储存时瓶子放置1天至3天内瓶味随时间延长有减弱趋势(5%显著水平上);A、B两种不同原料对产品的感官品质无明显差异(5%显著水平上)。

This experiment chose two kinds of dierent 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 di？erent bottle materials A and B under di？erent storage conditions, the inuence 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 signicant regularity,at 36℃ storage bottle placed within 1 to 3 days taste with the extension of time has a weakening trend（5% signi？cant level）;A,B two dierent raw materials to product the sensory quality of no signicant di？erence（5% signicant level）.