摘要
鲜湿米粉是广西的传统特色食品,生产历史悠久,深受广大消费者喜爱。随着鲜湿米粉生产企业数量越来越多,年产量越来越高,鲜湿米粉的质量问题也日渐突出。本文提出了广西鲜湿米粉产品抽检中的主要质量问题为微生物污染问题和滥用食品添加剂问题,分析其原因,并针对不合格原因提出相应的控制措施。
Fresh wet rice noodles is Guangxi’s traditional food with a long production history,and is well received by consumers.In recent years,With the increasing of Guangxi fresh wet rice noodle Production enterprise,the output has been increasing,and the quality problem of Fresh wet rice noodles are also becoming increasing prominent.This paper proposes the main quality problems of fresh wet rice noodles found by sampling,mainly microbial contamination and abuse of food additives.The reasons are analyzed,and corresponding control measures are proposed for the unqualified cause.
作者
蒋才斌
陆莉莉
金晓兰
谢周鉴
Jiang Caibin;Lu Lili;Jin Xiaolan;Xie Zhoujian(Guangxi Zhuang Autonomous Region Institute of Product Quality Inspection,Nanning 530007,China)
出处
《现代食品》
2020年第6期123-125,共3页
Modern Food
关键词
鲜湿米粉
不合格原因
食品添加剂
微生物污染
控制措施
Fresh wet rice noodles
Unqualified cause
Food additives
Microbial pollution
Control measures
作者简介
蒋才斌(1984-),男,硕士,工程师,研究方向为食品质量安全、食品检测。
