Time flies!
Just when you think the time passes quickly, sure enough, it is about to be the Mid-Autumn Festival.
Regarding the Mid-Autumn Festival, this is the day when families reunite, admire the moon, and eat mooncakes. And when it comes to mooncakes, it's a carnival of foodies.
Do you know how mooncakes are divided?
The current mooncake ignores the core characteristics and is divided according to the place of origin:
Beijing-style mooncakes, Cantonese-style mooncakes, Dian-style mooncakes, Chao-style mooncakes, Su-style mooncakes, Taiwanese-style mooncakes, Hong Kong-style mooncakes, Hui-style mooncakes, Qu-style mooncakes, Qin-style mooncakes, Jin-style mooncakes and even Japanese-style mooncakes;
In terms of taste, there are sweet, salty, salty and sweet, spicy taste;
From the filling, there are osmanthus mooncakes, plum dry mooncakes, five kernels, bean paste, roses, lotus paste, rock sugar, white fruits, meat pine, black sesame seeds, ham mooncakes, egg yolk mooncakes, etc.;
According to the crust, there are pulp crusts, mixed sugar crusts, puff pastry, cream crusts, etc.;
From the shape, there is a distinction between glossy and lace.
All kinds of mooncakes are naturally unique, regardless of whether they are in the same place,
Which one do you like to eat?
Cantonese mooncakes: thin skin, fluffy, sweet, filling.
Tide-style mooncake: the skin is crispy and fine, the oil is not fat tongue, the sweetness is not greasy, and the taste is soft.
Su-style mooncake: crunchy, crispy, layered crispy, heavy oil but not greasy, sweet and salty.
Dian-style mooncake: the skin is crispy and filling, sweet and salty, the color is clear and yellow, and the oil is not greasy.
Beijing-style mooncake: exquisite appearance, thin and crisp skin, clear layers, attractive flavor.
Emblem-style mooncake: small and exquisite, white as jade, crispy skin filling.
Tide-style mooncake: bean paste puree crystal crispy syrup crust
Qu-style mooncakes: crispy and delicious, sesame seeds are home.
Qin-style mooncakes: rock sugar, plate oil out of the head, crispy skin filling, sweet but not greasy.
Jin-style mooncake: sweet and fragrant, mellow and mellow. The form is simple, the taste is mellow, crisp and refreshing, sweet but not greasy.
Fengzhen Mooncake: Sweet taste, mellow and fragrant in the mouth, evocative and endless.
Bridge-style mooncake: The skin is crispy and the filling is sweet, and it is famous for its production in Qiaodun Town, Cangnan County, which belongs to the evolved version of the tide style
As a kind of food, mooncake in the production process, the state has also formulated a special testing national standard, GB/T 19855-2015, "mooncake". This standard stipulates the terms and definitions of mooncakes, product classification, technical requirements, inspection methods, inspection rules, labeling, packaging, transportation, storage and recall requirements. This standard applies to the production, inspection and sale of products defined in 3.1.
What are the common test items for mooncakes?
sense organ
Protein (GB 5009.5-2016)
Fat (GB 5009.6-2016)
Total Sugars (GB/T 23780-2009)
Moisture/loss on drying (GB 5009.3-2016)
Acid valence (GB 5009.229-2016)
Peroxide value (GB 5009.227-2016)
Filling content (GB/T 23780-2009)
Total number of colonies (GB 4789.2-2016)
Coliform (GB 4789.3-2016)
Staphylococcus aureus (GB 4789.10-2016)
Salmonella (GB 4789.4-2016)
Mold (GB 4789.15-2016)
Lead (GB 5009.12-2017)
Benzoic acid (GB 5009.28-2016)
Yamanashi acid (GB 5009.28-2016)
Cyclamate (GB 5009.97-2016)
Sodium saccharin (GB 5009.28-2016)
Lemon yellow (GB 5009.35-2016)
Carmine (GB 5009.35-2016)
Aflatoxin B1 (GB 5009.22-2016)
Focus on the following terms
Acid valence
Acid price is an important health indicator of the degree of oxidation rancidity of oily foods or food processed by oil, which directly affects the quality of moon cakes. The main reason for the high acid price of mooncakes may be the quality of the raw materials used, such as acidification and oil oxidation of edible oils processed for mooncakes. Or the oil raw materials are exposed to high temperature environment for a long time, the temperature is too high, the heating time in the processing process is too long, will make the acid price high.
Peroxide value
The national standard "Patissium and Bread Hygiene Standard" GB 7099-2015 stipulates that the peroxide value in mooncake products shall not exceed 0.25g/100g.
The peroxide value is a measure of the degree of rancidity of the oil, and the detection of the peroxide value of the moon cake is one of the indicators that reflect the freshness of the oil in the product.
The higher the peroxide value, the more serious the rancidity!
Easy to exceed the standard detection items
1 National standard "Pastry, Bread Hygiene Standard" GB 7099-2015 provisions,
The maximum safety limit value of the total number of colonies in mooncake products shall not exceed 105 CFU/g,
2 Mold count must not exceed 150 CFU/g.
3 The maximum safe limit value of coliform bacteria must not exceed 100 CFU/g
4 National standard "Limit of Pathogenic Bacteria in Food" GB 29921-2013 stipulates that Salmonella shall not be detected in mooncake products, and the maximum safety limit value of Staphylococcus aureus shall not exceed 1000CFU/g
5 The Notice of the General Administration of Quality Supervision, Inspection and Quarantine on Strengthening the Inspection of Aluminum Residues in Food (National Quality Inspection and Food Supervision Letter [2006] No. 108) stipulates that the residual amount of aluminum in noodle foods shall not exceed 100mg/kg.
Aflatoxin B1 in June cakes is easy to exceed the standard, mainly due to the possibility of mildew in the processing or storage of raw materials. Therefore, the purchase of mooncakes with quality assurance from formal channels has a relatively high safety guarantee in the process of raw material storage and processing.
Note the 4 additives
1. Sulfur dioxide
Sulfur dioxide (chemical formula: SO2), also known as sulfite anhydride, is the most common sulfur oxide, the main component of sulfuric acid raw gas. It is a bleaching agent that can make food sell in line with consumer expectations, but it is not healthy. Long-term exposure to over-limits may lead to respiratory diseases and multi-tissue injuries, and even death at high concentrations.
2 borax
The main structural component of borax is sodium borate. Borax through food ingestion, can be associated with stomach acid action to produce boric acid, boric acid is not easy to be excreted has accumulation, continuous ingestion, will accumulate in the body, hinder the role of digestive enzymes, cause food loss, indigestion, inhibit the absorption of nutrients, promote fat decomposition and thus weight loss.
The state clearly stipulates that borax is prohibited from being used on mooncakes.
3. Synthetic pigments
A total of 28 synthetic pigments are allowed to be added to food in China, and the classification of synthetic pigments is as follows: organic synthetic pigments: amaranth red, annatto, lemon yellow, new red, red moss red, temptation red, sunset yellow, bright blue and indigo and their aluminum lake, quinoline yellow. Inorganic synthetic pigments: titanium dioxide and synthetic iron oxides. Natural equivalent synthetic colors: β-carotene, lycopene. Other synthetic colors: chlorophyll copper sodium (potassium) salt: chlorophyll copper (potassium) salt, etc.
Synthetic pigments are mainly used as colorants, limited to food, excessive addition of harmful effects on the human body, may lead to fertility decline, teratology, etc., some pigments in the human body may be converted into carcinogens.
4. Potassium sorbate
Potassium sorbate is a preservative that inhibits the growth of harmful microorganisms, thereby effectively prolonging the shelf life of food and maintaining the flavor of the original food. Its antiseptic effect is 5-10 times that of similar products of sodium benzoate. The national standard "Standard for the Use of Additives in Food Use" GB 2760-2014, the limit of potassium sorbate in the mooncake is 1.0g/kg.
Welcome mooncake producers, individuals, consulting contacts, inspection and testing, just look for the hundred inspection network.