Mooncake detection

Moon cake is a traditional festival food that is mainly eaten on the Mid-Autumn Festival. It is made of wheat flour or other grain flour or plant flour, oil, sugar (or no sugar) as the main raw materials, wrapped with various fillings, and processed. The current types of mooncakes that ignore core characteristics and are classified by place of origin include: Beijing style mooncakes, Jin style mooncakes, Cantonese style mooncakes, Dian style mooncakes, Chao style mooncakes, Su style mooncakes, desktop mooncakes, Hong Kong style mooncakes, Hui style mooncakes, Qu style mooncakes, Qin style mooncakes, French style mooncakes, ice cream mooncakes, egg yolk mooncakes, etc. Scope of testing (partial): Currently, mooncakes are classified by place of origin, ignoring core characteristics, including Beijing style mooncakes, Jin style mooncakes, Cantonese style mooncakes, Yunnan style mooncakes, Chao style mooncakes, Su style mooncakes, desktop mooncakes, Hong Kong style mooncakes, Hui style mooncakes, Qu style mooncakes, Qin style mooncakes, and even Japanese style mooncakes; In terms of taste, there are sweet, salty, salty sweet, and spicy flavors; From the perspective of filling, there are osmanthus mooncakes, plum dried mooncakes, five kernels, bean paste, roses, lotus seeds, rock sugar, ginkgo, meat floss, black sesame, ham mooncakes, egg yolk mooncakes, etc; According to the pastry crust, there are pulp crust, mixed sugar crust, crispy crust, cream crust, etc; There is a distinction between smooth and lace in terms of shape. The testing of mooncakes generally includes the following aspects: 1 Appearance inspection: Check the appearance, shape, color, texture, etc. of mooncakes to ensure that there are no obvious defects or deterioration in the product. 2. Physical property testing: including the determination of physical properties such as density, humidity, crust hardness, and viscosity of the filling to evaluate the texture and taste of the product. 3. Chemical composition detection: Detect the main chemical components of mooncakes, such as protein, fat, carbohydrates, sugar, vitamins, minerals, etc. This can provide consumers with information about the nutritional value of the product. 4. Microbial indicator detection: Detect microbial indicators in mooncakes, such as coliform, Salmonella, mold, etc. This can determine whether the product is contaminated with bacteria and ensure the hygiene of the mooncakes. 5. Pesticide residue detection: detect the presence of pesticide residues in mooncakes. This is to ensure that mooncakes meet food safety standards and avoid potential health risks. 6. Additive detection: detect the type and content of additives in moon cakes, such as preservatives, pigments, essence, etc. This test helps to ensure that the product meets food safety and hygiene standards. 7. Heavy metal detection: Possible heavy metal pollution in mooncakes, such as lead and cadmium, can pose potential health risks. Detect the content of heavy metals to ensure they are within a safe range. 8. Printing material inspection: The printing material used on the mooncake packaging may migrate to the surface of the mooncake, affecting food quality and safety. Detect the migration of printing materials to ensure that the product meets relevant standards. Testing indicators:

Moon cake inspection and testing items

Moon cake testing standards

Sensory

GB/T 19855-2005 (6.2.1)

Loss on drying

GB 5009.3-2010

Total sugar

GB 5009.8-2008

Fat

GB 5009.6-2010

Filling content

GB/T 19855-2005 (6.2.1)

Acid value

GB 5009.56-2003 GB/T 5009.37-2003

Peroxide value

GB 5009.56-2003, GB/T 5009.37-2003

Total arsenic

GB 5009.11-2003

Lead

GB 5009.12-2010

Total bacterial count

GB 4789.1-2010, GB 4789.2-2010

Coliform

GB 4789.1-2010, GB 4789.3-2010

Salmonella

Staphylococcus aureus

GB 4789.1-2010 GB/T 4789.24-2003, GB 4789.10-2010, No mixed taste and taste: It has the taste and taste that this variety should have, No odors or impurities: normal vision, no visible impurities. Test basis: GB 2760 National Food Safety Standard for the Use of Food Additives GB 4789.2 National Food Safety Standard for Microbiological Examination of Food - Determination of Total Colony Count GB 4789.3 National Food Safety Standard for Microbiological Examination of Large Intestinal Colony Count GB 4789.4 National Food Safety Standard for Microbiological Examination of Salmonella GB 4789.10 National Food Safety Standard for Microbiology Biological examination of Staphylococcus aureus GB 4789.15 National food safety standard Microbiological examination of fungi and yeast count GB 5009.28 National food safety standard Determination of benzoic acid, sorbic acid, and saccharin sodium in food GB 5009.120 National food safety standard Sodium propionate in food Determination of calcium propionate GB 5009.121 National Food Safety Standard Determination of dehydroacetic acid in food GB 5009.182 National Food Safety Standard Determination of aluminum in food GB 5009.227 National Food Safety Standard Determination of peroxide value in food GB 5009.229 National Food Safety Standard Determination of acid value in food GB 5009.286 National Food Safety Standard Determination of natamycin in food GB 7099 National Food Safety Standard Pastry Bread GB 29921-2013 National Food Safety Standard: Limit of Pathogenic Bacteria in Food GB 29921-2021 National Food Safety Standard: Limit of Pathogenic Bacteria in Prepackaged Food GB 31607 National Food Safety Standard: Limit of Pathogenic Bacteria in Bulk Ready to Eat Food