月饼原料的酸价和过氧化值的质量管控

Analysis on the Quality Control of Acid Value and Peroxide Value of Moon Cake Raw Materials

酸价和过氧化值作为评判月饼产品是否氧化变质的食品安全指标,是月饼生产企业工艺与质量管控的重点和关键要素之一。本文通过对月饼生产原料的脂肪成分特性进行分析和研究,提出原料验收和仓储环节实施质量管控的方法,提高对产品酸价和过氧化值的管控能力,降低月饼质量不合格风险。

Acid value and peroxide value,as food safety indicators for judging whether moon cake products are oxidized and deteriorated,are one of the key and key elements of the process and quality control of moon cake manufacturers.This paper analyzes and studies the fat composition characteristics of the raw materials of moon cakes,proposes methods for quality control of raw materials acceptance and storage,improves the ability to control the acid value and peroxide value of the product,and reduces the risk of unqualified moon cakes.