摘要
目的了解福田区糕点类食品膨松剂的品种、特征、使用状况及膨松剂对糕点食品安全的影响,评价其使用安全。方法随机抽取辖区59家餐饮店,面包包子店及超市使用中膨松剂68份,评价其铝含量、包装标签标识及索证情况等。结果68份膨松剂共15个品牌,其中有15份为无铝产品,53份含铝量在9 475.0 73 666.7 mg/kg之间,含铝膨松剂使用率达77.94%,索证率为18.64%,外包装配方成分完整率为86.67%。结论福田区糕点类食品使用含铝膨松剂较高,存在安全隐患,要控制糕点类食品铝含量,关键在于控制含铝膨松剂的使用。
Objective To survey the leavening agent for pastry on variety, feature and usage in Futian, and evaluate the impact on food safety. Method Sixty eight samples of leavening agent were collected randomly from 59 restaurants, bread shops and supermarkets, evaluated the aluminum content, packaging, marking tags, certificate demanding and so on. Results Fifteen out of 68 Leavening agent samples contained no aluminum, the aluminum content of 53 samples was 9 475.0 - 73 666.7 mg/kg. The usage rate of aluminum-containing leavening agent was 77.94%. The rate of certificate demanding was 18.64%, and the completeness rate of ingredient table on package was 86. 67%. Conclusion Aluminum-containing leavening agent was often used in the process of pastry in Futian, which was trol the use of aluminum-containing leavening agent in a potential risk to food security. It is important to conorder to reduce the aluminum content of pastry.
出处
《预防医学情报杂志》
CAS
2009年第8期627-629,共3页
Journal of Preventive Medicine Information
关键词
糕点
膨松剂
铝
Pastry
Leavening agent
Aluminum
