Study on the effects of HDPE bottles on sensory quality of lactic acid fungus drink

Two different HDPE raw materials( A and B) was chosen in the experiment,two kind of bottles were stored in different days,and then were both filled in with the same lactic acid fungus drink. After sealed up,the product was stored under different conditions. Sensory quality of product was researched under the conditions of4 ℃ 12 h,28 ℃ 7 d,36 ℃ 7 d.Results showed that both of two kind bottles were influenced by temperature,and the higher temperature the lower the overall taste preference values. Plasitic taste intensity of two kind bottles was stable when the bottles were placed over 3 days after produced,and the overall taste preference was better. For the overall taste preference and plasitic taste intensity change,A bottle product changed regularly,B product was unstable,and had no significant law.During the whole storage,plasitic taste intensity score of B was always higher than of A material bottle.For both A and B,the overall taste preference and plasitic taste intensity had a significantly negative correlation.