摘要
食品安全问题一直以来是人们关注的重点问题,食品质量的好坏不仅会对人们的健康造成影响,同时也严重影响着社会的稳定。面包糕点类产品作为人们的主要消费产品,这类产品的生产企业在众多食品企业中占据的比例较大,尤其是一些中小企业遍布我国多个城市和乡镇。因此,产品安全问题检验是必不可少的环节。目前,我国糕点类产品受到微生物污染以及不规范使用食品添加剂等情况的影响,一定程度上增加了食品的不安全隐患。基于此,采用霉菌检验对食品质量进行评价,主要采用纸片法、国标法以及盐水法对面包糕点类食品中的霉菌进行检验,本文对这些方法进行介绍和分析,从而选择有效地检验方法。
The food safety problem has been the focus of people's attention, food quality, food quality will not only affect people's health, but also seriously affect the stability of the society. Bakery products as the main consumer products, the production of such products in many food companies occupy a larger proportion, especially in some small and medium enterprises in China's cities and towns. Therefore, product safety testing is an essential part. At present, China's pastry products are subject to microbial contamination and the impact of non-standard use of food additives, to a certain extent, increase the risk of food insecurity. Based on this, this paper mainly used the paper method, the national standard method and the salt water method to test the mould in the bread and pastry food, so as to analyze the validity of the method.
出处
《生物化工》
2016年第4期50-52,共3页
Biological Chemical Engineering
