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Mooncake detectionDetection standard GB/T 5009.37-2003#Analysis Method for Hygienic Standards of Edible Vegetable Oils # Edible Vegetable Oils, Oils # Odor and Taste GB/T 5009.37-2003#Analysis Method for Hygienic Standards of Edible Vegetable Oils # Edible Vegetable Oils, Oils # Odor and Taste GB/T 5009.11-2003#Determination of total arsenic and inorganic arsenic in food # Daily use glass ceramics # Arsenic dissolution GB/T 4789.24-2003#Microbiological inspection of food hygiene - Candy, pastry, and candied fruit inspection # Candy, candy, and candied fruit # Microbial sample preparation GB/T 4789.24-2003#Microbiological inspection of food hygiene - Candy, pastry, and candied fruit inspection # Candy, candy, and candied fruit # Microbial sample preparation GB/T 4789.24-2003#Microbiological inspection of food hygiene - Candy, pastry, and candied fruit inspection # Candy, candy, and candied fruit # Microbial sample preparation GB 4789.5-2012#National Food Safety Standards Food Microbiology Inspection Shigella Inspection # Food # Shigella GB 29921-2013#National Food Safety Standards: Limit of Pathogenic Bacteria in Food # Biscuit # Limit of Pathogenic Bacteria GB 5009.3-2010#National Food Safety Standards - Determination of Moisture in Foods - Chocolate and Chocolate Products, Cocoa Butter Substitute Chocolate and Cocoa Butter Substitute Chocolate Products - Loss on Drying GB 5009.6-2010#GB5009.6-2010 # Canned supplementary food for infants and young children # Fat GB 5009.12-2010#National Food Safety Standards - Determination of Lead in Foods - Food Additives - Zinc Sulfate - Lead (Pb)
Moon cake is a traditional festival food that is mainly eaten on the Mid-Autumn Festival. It is made of wheat flour or other grain flour or plant flour, oil, sugar (or no sugar) as the main raw materials, wrapped with various fillings, and processed. The current types of mooncakes that ignore core characteristics and are classified by place of origin include: Beijing style mooncakes, Jin style mooncakes, Cantonese style mooncakes, Dian style mooncakes, Chao style mooncakes, Su style mooncakes, desktop mooncakes, Hong Kong style mooncakes, Hui style mooncakes, Qu style mooncakes, Qin style mooncakes, French style mooncakes, ice cream mooncakes, egg yolk mooncakes, etc. Scope of testing (partial): Currently, mooncakes are classified by place of origin, ignoring core characteristics, including Beijing style mooncakes, Jin style mooncakes, Cantonese style mooncakes, Yunnan style mooncakes, Chao style mooncakes, Su style mooncakes, desktop mooncakes, Hong Kong style mooncakes, Hui style mooncakes, Qu style mooncakes, Qin style mooncakes, and even Japanese style mooncakes; In terms of taste, there are sweet, salty, salty sweet, and spicy flavors; From the perspective of filling, there are osmanthus mooncakes, plum dried mooncakes, five kernels, bean paste, roses, lotus seeds, rock sugar, ginkgo, meat floss, black sesame, ham mooncakes, egg yolk mooncakes, etc; According to the pastry crust, there are pulp crust, mixed sugar crust, crispy crust, cream crust, etc; There is a distinction between smooth and lace in terms of shape. The testing of mooncakes generally includes the following aspects: 1 Appearance inspection: Check the appearance, shape, color, texture, etc. of mooncakes to ensure that there are no obvious defects or deterioration in the product. 2. Physical property testing: including the determination of physical properties such as density, humidity, crust hardness, and viscosity of the filling to evaluate the texture and taste of the product. 3. Chemical composition detection: Detect the main chemical components of mooncakes, such as protein, fat, carbohydrates, sugar, vitamins, minerals, etc. This can provide consumers with information about the nutritional value of the product. 4. Microbial indicator detection: Detect microbial indicators in mooncakes, such as coliform, Salmonella, mold, etc. This can determine whether the product is contaminated with bacteria and ensure the hygiene of the mooncakes. 5. Pesticide residue detection: detect the presence of pesticide residues in mooncakes. This is to ensure that mooncakes meet food safety standards and avoid potential health risks. 6. Additive detection: detect the type and content of additives in moon cakes, such as preservatives, pigments, essence, etc. This test helps to ensure that the product meets food safety and hygiene standards. 7. Heavy metal detection: Possible heavy metal pollution in mooncakes, such as lead and cadmium, can pose potential health risks. Detect the content of heavy metals to ensure they are within a safe range. 8. Printing material inspection: The printing material used on the mooncake packaging may migrate to the surface of the mooncake, affecting food quality and safety. Detect the migration of printing materials to ensure that the product meets relevant standards. Testing indicators: Moon cake inspection and testing items Moon cake testing standards Sensory GB/T 19855-2005 (6.2.1) Loss on drying GB 5009.3-2010 Total sugar GB 5009.8-2008 Fat GB 5009.6-2010 Filling content GB/T 19855-2005 (6.2.1) ProteinGB/T 5009.5-2010Acid value GB 5009.56-2003 GB/T 5009.37-2003 Peroxide value GB 5009.56-2003, GB/T 5009.37-2003 Total arsenic GB 5009.11-2003 Lead GB 5009.12-2010 Total bacterial count GB 4789.1-2010, GB 4789.2-2010 Coliform GB 4789.1-2010, GB 4789.3-2010 Salmonella GB 4789.1-2010, GB/T 4789.24-2003, GB4789.4-2010Staphylococcus aureus GB 4789.1-2010 GB/T 4789.24-2003, GB 4789.10-2010, No mixed taste and taste: It has the taste and taste that this variety should have, No odors or impurities: normal vision, no visible impurities. Test basis: GB 2760 National Food Safety Standard for the Use of Food Additives GB 4789.2 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count GB 4789.3 National Food Safety Standard for Microbiological Examination of Large Intestinal Colony Count GB 4789.4 National Food Safety Standard for Microbiological Examination of Salmonella GB 4789.10 National Food Safety Standard for Microbiology Biological examination of Staphylococcus aureus GB 4789.15 National food safety standard Microbiological examination of fungi and yeast count GB 5009.28 National food safety standard Determination of benzoic acid, sorbic acid, and saccharin sodium in food GB 5009.120 National food safety standard Sodium propionate in food Determination of calcium propionate GB 5009.121 National Food Safety Standard Determination of dehydroacetic acid in food GB 5009.182 National Food Safety Standard Determination of aluminum in food GB 5009.227 National Food Safety Standard Determination of peroxide value in food GB 5009.229 National Food Safety Standard Determination of acid value in food GB 5009.286 National Food Safety Standard Determination of natamycin in food GB 7099 National Food Safety Standard Pastry Bread GB 29921-2013 National Food Safety Standard: Limit of Pathogenic Bacteria in Food GB 29921-2021 National Food Safety Standard: Limit of Pathogenic Bacteria in Prepackaged Food GB 31607 National Food Safety Standard: Limit of Pathogenic Bacteria in Bulk Ready to Eat Food Function of testing report:1. Project bidding: Issue authoritative third-party CMA/CNAS qualification report 2. Online e-commerce platform entry: Quality inspection report recognized by major e-commerce platforms 3. Used as a sales report: issuing legally effective testing reports to make consumers more confident 4. Papers and research: Provide professional personalized testing needs 5. Judicial services: providing scientific, fair, and accurate testing data 6. Industrial problem diagnosis: Verify the troubleshooting and correction of industrial production problems100% inspection and testing process:1. Telephone communication and confirmation of requirements 2. Recommend solutions and confirm quotations 3. Mail samples and arrange testing 4. Progress tracking and result feedback 5. Provide reports and after-sales service 6. If urgent or priority processing is requiredTesting and testing characteristics:1. The testing industry is fully covered, meeting different testing needs 2. Fully cover the laboratory and allocate localized testing nearby3. Engineers provide one-on-one services to make testing more accurate 4. Free initial testing, with no testing fees charged 5. Self service order delivery for free on-site sampling 6. Short cycle, low cost, and attentive service 7. Possess authoritative qualifications such as CMA, CNAS, CAL, etc 8. The testing report is authoritative and effective, and is generally used in China
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