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<\/p>\nThe Mid-Autumn Festival is coming. There is a special food in the Mid Autumn Festival – moon cakes. It is not only a symbol of traditional culture, but also the spiritual core of the festival.<\/p>\n
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The history of mooncakes can be traced back to the Tang Dynasty, and over time, their production techniques and flavors have constantly changed, developing various types. From the palace to the folk, mooncakes have gradually become an indispensable festival food for the Mid-Autumn Festival. Traditional mooncakes are usually made from materials such as flour, white sugar, vegetable oil, and nuts, and have a circular shape, symbolizing reunion and happiness. Do you know what tests and inspections are carried out on mooncakes that people usually eat before they are put on the market?<\/p>\n
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The raw materials for mooncakes include wheat flour, edible oils and fats, white sugar, salted egg yolks, dried fruit seeds, edible fillings, etc.
\nWheat flour: tested for deoxynivalenol, aflatoxin B1, titanium dioxide, aluminum, benzoyl peroxide, etc.
\nEdible oils and fats: acid value, peroxide value, solvent residue, aflatoxin B1, benzo [a] pyrene, etc.
\nAnimal fats and oils: acid value, peroxide value, malondialdehyde, benzo [a] pyrene, etc.
\nWhite sugar: sucrose content, drying loss, reducing sugar, color value, total arsenic, lead, sulfur dioxide residue, etc.
\nSalted egg yolks: benzoic acid, sorbic acid, Sudan Red I, Sudan Red II, Sudan Red III, Sudan Red IV, etc.
\nDried fruit seeds: acid value, peroxide value, sulfur dioxide, lead, etc.
\nEdible filling: acidity, peroxide value, benzoic acid, sorbic acid, sodium saccharin, total bacterial count, coliform group, etc.
\nThe testing of mooncake raw materials involves multiple aspects to ensure that mooncakes meet food safety standards throughout the entire production process from raw materials to finished products. It can detect whether the raw materials are fresh and whether the enterprise is illegally using food additives.<\/p>\n
![\"\u6708\u997c|\u6444\u5f71|\u9759\u7269|\u7206\u7c73\u82b1\u5c0f\u6a71](\"https:\/\/img.zcool.cn\/community\/01abda5d004c6aa801205e4bcbc322.jpg@1280w_1l_2o_100sh.jpg\")
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Finished mooncakes involve physical and chemical indicators, hygiene indicators, food additive testing, and label review.
\nBasic item testing: morphology, color, organization, taste and texture, impurities, moisture, protein, fat, total sugar, net content, filling content, peroxide value, aluminum, sorbic acid benzoic acid, saccharin, dehydroacetic acid, natamycin, total bacterial count, coliform, Staphylococcus aureus, Salmonella, mold.
\nHigh risk project testing: acid value, peroxide value, benzoic acid, sorbic acid, aluminum, calcium propionate, sodium propionate, dehydroacetic acid, natamycin, total bacterial count, Staphylococcus aureus, Salmonella.
\nThe main purpose of finished mooncake testing is to ensure the quality and safety of mooncakes, protect consumers’ health rights, and also reflect the integrity and responsibility of enterprises.<\/p>\n
![\"\u6708\u997c|\u6444\u5f71|\u4ea7\u54c1\u6444\u5f71|\u5e84\u4e00\u53f6](\"https:\/\/img.zcool.cn\/community\/0165075b446300a80121b994d2bce1.jpg@1280w_1l_2o_100sh.jpg\")
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The sampling items for mooncakes include acid value, peroxide value, food additives, aluminum residue, preservatives, microbial indicators, saccharin sodium, etc.
\nAcid value and peroxide value: used to evaluate the quality of fat in mooncakes. If the acid value and peroxide value are too high, it may indicate that the oil in mooncakes has oxidized, affecting the firmness and safety of the food.
\nFood additives: including benzoic acid, sorbic acid, dehydroacetic acid, etc. These additives act to prevent microbial growth and extend the shelf life of mooncakes. During sampling, these additives will be checked for excessive levels to ensure food safety.
\nAluminum: Aluminum can be used to improve the taste and appearance of mooncakes, and excessive intake of aluminum may have adverse effects on human health.
\nMicroorganisms: Microorganisms include total bacterial count, coliform bacteria, Staphylococcus aureus, Salmonella, mold, etc.
\nThese indicators are used to evaluate the hygiene status of mooncakes and prevent food safety issues caused by microbial contamination.<\/p>\n
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To purchase mooncakes, it is necessary to go to a legitimate sales venue and keep the invoice and receipt. Pay attention to checking whether the packaging is complete and carefully read the relevant information on the packaging, such as ingredient list, nutrition label, production date, shelf life, etc. Do not purchase mooncakes with abnormal color or taste, expired or no expiration date, or unknown origin.<\/p>\n
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Regarding the detection of mycotoxin in wheat flour, VNYA has multiple solutions. Whether you are using HPLC for quantitative detection or hoping to use rapid testing methods for large-scale sampling, we have a good response plan. Friends in need, come and contact VNYA!<\/p>\n","protected":false},"excerpt":{"rendered":"
The Mid-Autumn Festival is coming. There is a special food in the Mid Autumn Festival …<\/p>\n