摘要
为分析丹棱冻粑品质,本文以6个品牌市售丹棱冻粑为实验材料,测定分析其感官品质、水分及安全性指标。结果表明:丹棱冻粑感官评定中形态、色泽、滋气味、组织四个因素的权重分别为29%、10%、36%、25%;6个样品感官评定从高到低为1>6>4>5>3>2;6个样品的水分,酸价、过氧化值、铅、铝、菌落总数、沙门氏菌和金黄色葡萄球菌均符合标准规定,大肠菌群、霉菌不符合标准规定。有必要将HACCP体系应用于丹棱冻粑生产加工过程的质量控制中,以提高产品的质量和安全性。
In order to analyze the quality of Danling Dongba, six brands of commercial roasted Danling Dongba were evaluated for their sensory, moisture and safety indexes. The results showed that Danling Dongba sensory evaluation in the form, color, taste and smell, organization of four factors weights were 29%, 10%, 36%, 10% respectively. The sensory evaluation levels of 6 Danling Dongba, the rating levels by the lower power is 1 > 6 > 4 > 5 > 3 > 2. The moisture, acid value, peroxide value lead, aluminum, total bacterial, salmonella and staphylococcus aureus conform to the standard, the fecal coliform and mold count exceeded the standard. It is necessary to HACCP system was applied to Danling Dongba in the production process quality control in order to improve product quality and safety.
出处
《现代食品》
2017年第5期102-106,共5页
Modern Food
关键词
丹棱冻粑
品质
感官评定
Danling Dongba
Quality
Sensory evaluation
