Product Details
Product Description
Product Description
The detection of puffed food mainly includes the following four items:
Acid value, peroxide value, carbonyl value
These three items mainly reflect the degree of deterioration and oxidation of lipids in the product . The unqualified acid value indicates that the oil in the oil -type food has been oxidized and deteriorated, which will cause the smell and taste of the product to deteriorate, the nutritional value will be reduced, and the normal digestion and absorption function of the human body will be affected.
Carbonyl value is a medium-term indicator of oil oxidative deterioration. The reason is that when the peroxides generated during the oxidation of oil are aggregated to a certain extent, there will be a certain degree of decomposition and polymerization, and the decomposition products will produce many carbonyl compounds such as aldehydes and ketones. The value of carbonyl value can also be used to evaluate the quality of oils and fats contained in food.
The unqualified peroxide value indicates that the oil has been oxidized and rancid, which not only affects the quality of oil-type puffed food, but also causes vomiting, diarrhea and other symptoms if it exceeds the standard, seriously endangering human health.
Antioxidants
Antioxidants commonly used in oils and fats are butylated hydroxyanisole (BHA) and di-tert-butyl-p-cresol (BHT). They can prevent the excess of peroxide value and carbonyl value of fried potatoes and puffed food to a certain extent.
lead, aluminum
(chemical leavening agent) to the food during the production process . Using a leavening agent compounded with potassium aluminum sulfate and sodium bicarbonate, on the one hand, can improve the quality of food leavening, and on the other hand, because the price of potassium aluminum sulfate is relatively low, the cost can be reduced. Although aluminum is a low-toxicity metal element in toxicology, it will not cause acute poisoning, but aluminum entering cells can combine with various proteins, enzymes, adenosine triphosphate and other important substances in the human body, affecting various biochemical reactions in the human body and interfering with cells. and normal metabolism of organs.
In the production process of potatoes and puffed food, a small amount of lead will be brought into the food due to the equipment, and it may also be caused by the high lead content of the raw material itself. Lead may damage the cerebral nervous system, impair the normal metabolism of brain cells, affect intellectual development, and may even hinder lifelong health.
Microbial indicators
Microbial indicators (total bacteria, coliforms, pathogenic bacteria, etc.) are indicators used to evaluate the cleanliness and safety of food, and reflect whether the food meets the hygienic requirements during the production process. The main reasons for the microbial failure of products are that some enterprises do not pay enough attention to the environmental hygiene and personal hygiene of the workshop, the raw material hygiene quality is poor, and there are many manual operations, the company's production equipment is simple, the process is backward, the raw material hygiene quality control is not strict, and the packaging materials are not sterilized. Completely wait.
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