Puffed food is a common snack food, in order to regulate the puffed food industry, the state introduced the relevant standards, puffed food implementation standards are:
1, the national standard
"Puffed Food" (GB/T22699-2008)
"National Food Safety Standard Puffed Food (GB17401-2014)
The National Standard for Food Safety Puffed Food Production Health Code (GB17404-2016)
2, industry standards
Green Food Puffed Food (NY/T1511-2015)
Export Puffed Food Inspection Procedures (SN/ T3140-2012)
"Whole Grain Puffed Food" (T/CABCI003-2018)
"Puffed Food Production Quality and Safety Control" (DB37/T887-2007)
Second, what are the puffed food routine testing items
According to the relevant standards, regular puffed snacks need to undergo food Regular puffed snacks need to undergo routine sampling by the food regulatory authorities, generally the main inspection items are:
1, acid price, peroxide value, carbonyl price
These three items mainly reflect the degree of deterioration and oxidation of the fat in the product. Failure of the acid price indicates that the fat in the fat-type food has been oxidized and deteriorated, which will cause the product smell, taste worse, nutritional value is reduced, affecting the body's normal digestion and absorption function.
Carbonyl price is an intermediate indicator of oxidative deterioration of fats and oils. It is due to the oxidation of fats and oils in the process of peroxide aggregation to a certain extent, there will be a certain degree of decomposition, polymerization, and its decomposition products will produce many carbonyl compounds such as aldehydes, ketones and so on. The carbonyl value can also be used to evaluate the quality of fats and oils contained in foods.
Failure of peroxide value indicates that the oil has oxidation rancidity, not only affects the quality of the fat-type puffed food, and serious overload can cause vomiting, diarrhea and other symptoms, a serious danger to human health.
2, antioxidants
Commonly used antioxidants are butylated hydroxyanisole (BHA), di-tert-butyl-p-cresol (BHT), they can be prevented to a certain extent, deep-fried potatoes and puffed food peroxide value and carbonyl valence of the phenomenon of exceeding the standard.
3, lead and aluminum content
Aluminum content exceeds the standard is mainly due to the enterprise in the production process to the food added to the aluminum-containing baking powder, aluminum in the toxicology of metal elements belong to a low toxicity, will not cause acute poisoning, but into the cells of the aluminum can be with a variety of proteins, enzymes, adenosine triphosphate and other important substances in the human body combined, affecting a variety of biochemical reactions within the body to interfere with the normal metabolism of cells and organs, and therefore has been the normal metabolism of fried potato and puffed food. organs of the normal metabolism, so it has been banned.
The production process of puffed food, due to equipment, there will be a trace of lead into the food, may also be caused by the raw material itself lead content is higher, but now generally used in puffed food processing machinery do not contain lead, so now the general puffed food is also lead-free.
4, microbiological indicators
Microbiological indicators (total bacteria, coliforms, pathogenic bacteria, etc.) are used to evaluate the cleanliness and safety of food indicators, reflecting the food in the production process in line with health requirements.