吉林省冷面产品质量技术规范的研究

Research on the product quality specification of cold noodle in Jilin province

目的:制定吉林省冷面产品质量技术要求。方法:在吉林省内20个县、市地区的55户冷面加工企业及市场经销点抽取6种143个冷面样品。选择与冷面加工质量相关性较大的10项参数并按相关方法检测,计算每项参数的平均值及标准偏差,根据"3σ"原理,分别以x±2s和x±3s计算警告限和控制限,确定各加工质量参数的限值要求;同时对冷面的适口性和外观状态进行检验,确定感官要求;及参照相关标准,依据实质等同原则确定食品安全指标限值要求。结果:分别得出6种冷面共21项参数的产品质量要求。结论:为吉林省冷面的生产加工、质量控制提供了理论依据,目前未见报道。

Objective：To set the product quality specification of noodle in Jilin province.Methods： One hundred and forty-three samples were randomly sampled from 55 noodle processing enterprises and marketing points in 20 counties,cities and areas in Jilin province.Ten parameters related to noodle processing quality were selected and detected.Average value and standard deviation of every parameter were calculated after the data scattering of large was removed.According to 3σprinciple,warning limit and control limit were calculated with x±2s and x±3s,respectively,and the limit requirements of processing quality parameters were confirmed by the distribution situation of the measured data.Besides,the apparent condition and the palatability were detected to make sense requirements.And food safety index limit requirement was confirmed according to substantial equivalent principle.Results： The product quality requirements of 21 parameters were obtained for six kinds of noodles,respectively.Conclusion： This study provides the theory evidence for the product processing and quality controlling of noodles in Jilin province,which has not been reported.