| Guangzhou’s moon cake culture has a long history, so the quality of the moon cake in Guangzhou has attracted much attention. In order to help the moon cake regulatory authorities in Guangzhou reasonable allocation of regulatory resources, a clear focus on the next step of supervision, at the same time to help the moon cake production enterprises to understand the quality of the Guangzhou area of the moon cake industry and improve the quality of products, and to provide guidance for consumers to buy moon cake in Guangzhou region, this paper investigated and analyzed the quality of the finished products in the production of moon cakes in Guangzhou area.Analysis of the object for the production of the Guangzhou region of the moon cakes, as well as the relevant raw materials, labels. In accordance with the national standards and related requirements, through of moon cake of physical indicators, health indicators, food additives, label project and mooncake raw material related projects were detected and statistical induction data, from the year, variety, brand category, mode of production, a total of four angles, project of moon cakes, the unqualified rate were analyzed. The following results are obtained:(1)2009 to 2015 years, unqualified rate of the highest quality problem is the total number of colonies, unqualified rate was 1.44% and the total number of colonies exceeded occurs mainly in egg yolk, nuts, aquatic products category, meat and meat products category Cantonese style moon cakes. The highest quality problem occurred in the year 2011, the total failure rate of the project amounted to 11.13%. From the development trend, the total sugar, the total number of colonies in 2015 after the project will continue to be substandard, it is recommended that the regulatory authorities need to further increase the regulatory power.(2)In different varieties of moon cake, the highest rate of quality problem is the variety of ice skin moon cake, the total failure rate of 19.75%, the main failure items for fat, moisture. Among the varieties with high yield, moisture is the main failure of lotus seed moon cake. The total number of colonies is the main failure of egg yolk moon cake. The total number of colonies and moisture is the main unqualified items of the mooncakes with nuts. It is suggested that the manufacturing enterprises do a good job of quality control for the products of the corresponding varieties.(3)This topic according to the brand influence will be divided into three kinds of brands of moon cake products. The highest incidence of quality problems is the "brand 3", the total failure rate of the project amounted to 11.50%, mainly unqualified item for total sugar, stuffing content, yellow aspergillus toxin B1, the total number of colonies, benzoate, dehydroacetic acid, label. Suggest enterprises to do the corresponding quality control measures. In addition, the issue of the quality of a class of brands, the incidence rate is higher than the two types of brands. In addition, the results of this project, the "brand 1" of the quality of the problem is higher than the "brand 2". After analysis, due to the "brand 1" enterprises pay attention to the research and development of products to maintain their advantages of the industry, the "brand 1" of statistical data may contain the enterprises for the development or implementation stage products, resulting in failure rate high. I encourage those large and medium-sized enterprises, in order to ensure the goal of production, and actively promote product development, in order to maintain the influence of the industry.(4)According to the mode of production: compared to half of the semi mechanical production, automatic production quality problems occurred in a low rate. Manual participation package filling mode of production, prone to the total number of colonies and other microbial project failed, and manual participation encrusting automatic production, relative to effectively reduce the failure rate of fillings content. I put forward the reform proposals for the enterprise, the enterprise organization sampling inspection, the results show that the proposed implementation of the recommendations to the enterprise good effect.(5)About moon cake content, in addition to aquatic products category content has not found substandard cases, the quality of the other content of the problem are mainly microbial indicators. Lotus seed moon cake content mainly for the total number of colonies exceeded, the failure rate of 1.76%. The main contents of moon cake with nuts is the total number of colonies did not exceed the standard, the failure rate of 1.66%. Fruit moon cake content mainly for mold standard, the failure rate of 5.19%. Egg yolk is mainly Salmonella have failed, a failure rate of 10.05%. Wheat flour is mainly fatty acid number of unqualified, unqualified rate of 1.52%. Edible vegetable oil is mainly benzo(a) pyrene and acid value of unqualified, unqualified rate is 2.41% and 1.20% respectively. Water is mainly the total number of colonies failed, the failure rate of 6.52%.(6)This study is to detect the food additives projects, including sodium benzoate, dehydroacetic acid sodium, potassium sorbate and carmine appears not qualified. Sodium benzoate and sodium dehydroacetate serious problems, failure rates were 4.53%, 2.83%. According to the brand category analysis, additive excess rate of the highest brand category is the “brand 3”, the sum of the project failure rate of 13.16%. Recommended enterprises to monitor, not beyond the scope or excessive use of food additives.(7)On the moon cake label, the overall problem is the nutritional label and ingredient list, the failure rate was 11.69%, 7.93%. According to the brand category analysis, "Brand 1" did not find the label is not qualified. "Brand 2" nutrition labeling issues outstanding, the failure rate of 21.13%, of which the nutritional label "The difference between the labeled value and the actual value exceeds the allowable range" is the main problem. The nutritional label and ingredient list of “Brand 3” was serious, and the unqualified rate was 11.88% and 11.01% respectively, of which the nutritional label "The difference between the labeled value and the actual value exceeds the allowable range" and "Format error" is the main problem. “Brand 3” ingredients list the main problem is the "list of ingredients unlabeled detection of some additives" and "certain ingredients as a name not marked content". |
