广西特色食品标准技术研究

Study on Standard Technology of Characteristic Food in Guangxi

介绍了对2016版柳州螺蛳粉地方标准进行修订的背景和修订思路。标准通过取消浸泡型螺蛳粉,保留水煮型螺蛳粉的方式解决了原地标与国标GB 17400存在冲突的问题;通过将原地标水分由16%修改为14%,达到降低干制米粉霉变率,提高柳州螺蛳粉产品合格率的目的;通过限制肉制品、蛋制品和水产制品净含量不超过主要原料螺蛳汤料包的前提下,修订了原地标不允许这类配料包与其他配料包混合后整体做为半固体复合调味料执行地标安全限量的规定;同时依据GB 31644的规定取消了菌落总数和大肠菌群卫生指示菌指标,使修订后的柳州螺蛳粉地方标准更贴近生产实际,在不降低标准安全性水平的前提下提高了检验时效,降低了产品检验成本。

This paper introduced the background and ideas of the revision of the standard 2016 for Liuzhou snail rice noodles.The revision settled the contradiction between the original local standard and the national standard GB 17400 by ridding the soaking snail rice noodles and retaining the boiled snail rice noodles.In order to reduce the mildew rate of dried rice noodles thus improving the qualified rate of Liuzhou snail rice noodles,the moisture content in the original standard was modified from 16%to 14%.It also set the limitation that the net content of meat products,egg products and aquatic products should not exceed the main raw material snail soup package,which revised the original local standard that all the above products should be semi-solid packed together with other ingredients.At the same time,according to the provisions of GB 31644,it cancelled the hygienic indicator bacteria quota of the colony forming units(cfu)and the mpn of coliform bacteria,which made the revised local standard of Liuzhou snail rice noodles closer to the actuality of production,thus improving the efficiency of inspection as well as reducing the cost of product inspection without lowering the safety level of the standard.