【摘要】 为了解深圳市月饼的卫生质量状况 ,并为制定月饼卫生标准提供参考依据 ,随机抽取深圳市生产及外埠生产的月饼 10 0份 ,进行感官、酸价、过氧化值、砷、铅、黄曲霉毒素B1、山梨酸、糖精纳和微生物等指标检测。结果表明 ,用《糕点、面包卫生标准》来评价熟制月饼显得过于宽松 ,而用于评价冰皮月饼又太过严厉。水分可影响到产品质量的变化 ,建议列入标准中。更多还原

【Abstract】 To investigate the hygienic quality of moon cake in Shenzhen,and provide a basis for setting a moon\|cake’s hygienic standard.Methods:We randomly collected from market 100 samples of moon cake manufactured in local companies and enterprises outside Shenzhen, and tested for following indexes: sensory character, acid value, peroxide value, arsenic, lead, aflatoxin B1, glucitol and microbes. Results: The health standard for pastry and bread seemed not strict enough when it was applied to evaluate the cooked moon cake, but seemed too strict for evaluating the ice crust moon cake. Water content in moon cake affected the quality of the product. Conclusions: The health standard for pastry and bread should be modified, and the water content in moon cake be listed in the modified hygienic standard.更多还原