摘要
目的分析豆腐生产过程中的铝污染来源和污染水平。方法采集豆腐加工所用原辅料、半成品、成品及过程产物,使用电感耦合等离子体质谱法(inductively coupled plasma-mass spectrometry,ICP-MS)测定铝残留量,结合生产投料比例及生产加工过程得率,建立一个豆腐中铝残留贡献率的计算模型,分析并测算主要原料的铝贡献量。结果豆腐中的铝主要来源于原料黄豆,其对终产品的铝贡献率可达89%以上,远高于食品添加剂的铝贡献占比;黄豆经浸泡处理后,其铝残留量可降低50%以上。结论黄豆本底铝含量偏高、加工过程中黄豆清洗浸泡不彻底,是导致豆腐铝残留量超标的主要原因。通过加强对加工原料铝含量的质量监控、优化黄豆清洗浸泡的加工工序、规范使用食品添加剂,可有效降低铝残留的风险。
Objective To analyze the sources and levels of aluminum pollution in the production process of tofu.Methods The raw and auxiliary materials,semi-finished products,finished products and process products for food processing were collected,and detected the aluminum residue by using inductively coupled plasma-mass spectrometry(ICP-MS).The aluminum contribution of main raw materials was calculated by analyzing the feed ratio and production process yield.Results The aluminum in tofu mainly from soybean,which accounted for more than 89%of the aluminum in the final product,much higher than that of food additives;soaking treatment of soybean could reduce aluminum residue by more than 50%.Conclusion High aluminum content in soybean background and incomplete cleaning and soaking of soybean during processing are the main reasons for the excessive aluminum residue in tofu.By strengthening the quality monitoring of aluminum content in raw materials,optimizing the soaking process of soybeans,and standardizing the use of food additives,the risk of aluminum residue can be effectively reduced.
作者
黄天倩
霍霈霖
梁志森
盘志琪
李秀英
HUANG Tian-Qian;HUO Pei-Lin;LIANG Zhi-Sen;PAN Zhi-Qi;LI Xiu-Ying(Guangzhou Inspection Testing and Certification Group Co.,Ltd.,Guangzhou 511447,China;National Quality Inspection and Testing Center for Processed Foods(Guangdong),Guangzhou 511447,China)
出处
《食品安全质量检测学报》
2025年第24期157-163,共7页
Journal of Food Safety and Quality
关键词
豆腐
生产加工
铝残留
风险防控
tofu
production and processing
aluminum residue
risk prevention
