目的 研究液体软包膜对低温酸奶整体风味的影响。方法 通过对不同厚度、 不同种类液体软包膜盛装低温酸奶产品后物理性能、 感官风味变化的分析， 研究包装酸奶产品的液体塑料包装膜最佳厚度及种类。结果 黑白膜包装的样品要比乳白膜包装的样品的相对稳定性好， 常温正常条件下使用厚度在80 μm以上的黑白膜优于其他厚度薄膜。同时， 保证一定的运输存储环境——即低温存储才能维持产品在整个货架期的整体风味。结论 采用不同厚度、 不同种类的液体软包膜影响不同存储条件下的酸奶整体风味。

The aim of this study was to analyze the influence of soft package of liquid plastic film on the overall flavor of low-temperature yogurt. The article studied the optimal thickness and type of soft package of liquid plastic film used for packaging of yogurt product through analysis of the variations in physical properties and sensory flavor of low-temperature yogurt products packaged using soft packages of liquid plastic film with different thickness and types. It was found that the yogurt packaged with black and white film had better relative stability than that with milky film, and the black and white film with a thickness of over 80 μ m was better than those with other thickness when used under normal conditions at normal temperature. Meanwhile, certain transportation and storage environment, namely low-temperature storage, was required to keep the overall flavor of the product during the whole shelf life. In conclusion, the thickness and type of soft package of liquid plastic film had influence on the overall flavor of yogurt stored under different conditions.