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目的了解安图县糕点食品的油脂质量。方法依据GB/T5009.56-2003及GB/T5009.37-2003进行检验,结果依据GB7099-2003《糕点面包卫生标准》、GB7100-2003《饼干卫生标准》、GB16565-2003《油炸小食品卫生标准》进行判定。结果2004-2007年度共检测糕点样品401份,合格378份,合格率为94.3%,除饼干食品全部合格外,其他糕点食品均有不合格项,不同类别产品酸价合格率差异有统计学意义,月饼的酸价合格率最低(94.0%)。结论安图县糕点食品油脂质量令人担忧,有关部门应加大对糕点食品生产企业的监管力度和监测频率,保证糕点食品的质量。
Objective To understand the fat quality of Antu County pastry food. The method was tested according to GB / T5009.56-2003 and GB / T5009.37-2003. The results were based on GB7099-2003 “Pastry Bread Health Standard”, GB7100-2003 “Biscuit Health Standard”, GB16565-2003 “Fried Snack Food Hygiene Standard ”to determine. Results A total of 401 samples of pastry were tested in 2004-2007, with 378 passes, the passing rate was 94.3%. All the pastry products except for biscuits were unqualified, and the passing rates of different types of products were statistically different , Moon cake the lowest pass rate of acid (94.0%). Conclusions The quality of pastry food fats and oils in Antu County is worrying. Relevant departments should step up the supervision and monitoring of pastry food production enterprises and ensure the quality of pastry foods.