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《Packaging and Food Machinery》 2017-04
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The Study on Relationship Between Bottle of Storage Conditions and Dairy Products Sensory Quality

CHEN Cai-rui;LIU Long-nv;SONG Min;ZHU Hong;Shijiazhuang Junlebao Dairy Co.Ltd.;  
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).
【Key Words】: HDPE storage conditions lactic acid bacteria beverage sensory evaluation
【Fund】: 国家“十三五”国家重点研发计划课题项目(2016YFD0400605-03)
【CateGory Index】: TS252.42
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